WO2024120655A1 - Plant protein-containing cocoa compositions with improved texture - Google Patents

Abstract

The present invention relates to chocolate products based on legume proteins nevertheless having an excellent organoleptic quality, in particular without a sandy or pasty mouthfeel, and with a slightly sweet taste and also an improved milky flavour during tasting. The invention also relates to a method for producing chocolate products of this type.

Description

Description

Title: COCOA COMPOSITIONS WITH VEGETABLE PROTEINS WITH IMPROVED TEXTURE

FIELD OF INVENTION

[0001] The subject of the present invention is cocoa compositions which may include little or no dairy products and nevertheless possess excellent organoleptic quality, in particular having a melting sensation and increased roundness in the mouth when tasting as well as a flavor milky.

PRIOR ART

[0002] Chocolate is a sweet confectionery produced from cocoa beans which are cleaned, fermented, roasted, crushed and ground to give natural cocoa paste. It is also possible to extract from this cocoa paste by pressing on the one hand the fat, also called cocoa butter, and on the other hand the cakes themselves used to make the cocoa powder.

[0003] The basic constituents of traditional milk chocolate are generally cocoa mass, cocoa butter, sugar and milk compounds in different forms: the milk itself or the compounds coming from the partial or complete dehydration of the milk. whole milk or partially or fully skimmed milk and possibly cream, partially or fully dehydrated cream, butter or butterfat. Emulsifiers, such as polyglycerol polyricinoleate (PGPR) or lecithin and sometimes flavorings are also added. Other sugar-free chocolates also use, in addition, sweeteners other than sugar, such as polyols, for example maltitol or erythritol.

[0004] European Directive 2000/36/EC awards the name “chocolate” to a cocoa composition obtained from cocoa products and containing not less than 35% of total cocoa solids, including not less than 18% of cocoa butter and not less than 14% defatted dry cocoa. Due to regulations distinct depending on the territory, the chocolate name may differ territory by territory.

[0005] According to the present application, a “cocoa composition” is a composition solid at room temperature which comprises cocoa products.

[0006] By “cocoa products”, we mean cocoa paste as such or products extracted from cocoa paste such as cocoa butter or even cocoa powder, lean cocoa or cocoa. degreased.

[0007] Conventionally, the production of chocolate involves a mixture of different ingredients which is produced in a mixer at a temperature close to 50°C, followed by grinding-refining giving the chocolate its finesse, conching and 'a tempering. Conching makes it possible in particular to obtain a reduction in the water content of the dough and promotes the formation of aromatic compounds resulting from the Maillard reaction, compounds giving particular sensory notes to chocolate, and to distribute the fat around the phase dry to obtain a certain fluidity. Typically tempering is the stage of chocolate manufacturing where the paste is heated and brought to the appropriate temperature (for example between 30 and 45°C) to form stable crystals of cocoa butter, generally in beta form, and thus give with chocolate a shiny appearance, a crunchy and melting texture.

[0008] The Applicant has already described in its patent EP 2 531 041 chocolates substituting milk proteins with pea proteins. Example 1 of this one proposes a milk chocolate substitute enriched to 16.4% with pea proteins. The organoleptic quality is considered excellent: in fact no difference is detected by the panel between the milk chocolate control and the pea protein chocolate without milk proteins. Such milk chocolate substitutes are also described in applications WO2021/168047, WO2021/168050 and WO 2021/168053. The manufacture of high-protein chocolates using pea proteins have also been described in application W02020/065207.

[0009] However, in the field of chocolates and in particular milk chocolates, there is a search for certain characteristics for the consumer organoleptic: a melting texture and roundness when the chocolate is in the mouth. By “melting texture” is meant an ability of the cocoa composition to fluidize when put in the mouth without even the need for chewing. By “roundness” we mean an ability of the cocoa composition to maintain a certain viscosity in the mouth during melting. These organoleptic characteristics appreciated by the final consumer can be determined by a sensory panel trained in tasting this type of cocoa composition.

[0010] One of the functions of milk is to provide this creamy texture and roundness. However, if you want to limit the milk in the recipe, or even eliminate it, its use is not possible. This is particularly the case for chocolates substituting milk proteins with vegetable proteins and in particular in the production of so-called “vegan” chocolates which must be free of any product of animal origin. Another classic possibility to achieve this melting texture is to add more cocoa butter to the composition: this makes it possible to use the intrinsic properties of viscosity in the mouth of the cocoa butter, but also to facilitate the good crystallization of the butter. of cocoa in the chocolate, crystallization allowing the obtaining of a greater fondant. However, this has the effect of increasing the number of calories and the lipid content; Additionally, cocoa butter is a fairly expensive product.

[0011] Furthermore, milk and dairy products provide the characteristic milky flavor of milk chocolates or white chocolates.

If it is already known, for example from document EP 2 531 041, that certain additional compounds can be used in cocoa compositions containing pea proteins, they do not always give satisfaction with regard to the melting texture and roundness in the mouth, as demonstrated in the Examples section of this application.

[0013] There is therefore a need to provide new cocoa compositions having this advantage of melting texture and roundness in the mouth. Furthermore, the cocoa composition of the invention may also have other properties advantageous organoleptics: little or no aftertaste linked to the legume protein, typically pea, no sandy texture in the mouth, a slightly sweet taste but also an improved milky taste. This is particularly surprising and interesting when we seek to mimic the properties of milk chocolate with a cocoa composition comprising little or no dairy products. This is particularly interesting for making vegan chocolates. Furthermore, it is interesting that the implementation, particularly during the different stages of chocolate manufacturing, is easy and with conventional chocolate manufacturing equipment. This is precisely what the invention proposes which will be described below by providing a new particular cocoa composition allowing the manufacture of any type of cocoa confectionery comprising in particular a legume protein.

SUMMARY OF THE INVENTION

[0014] The invention thus has as its first subject a cocoa composition comprising cocoa, at least one legume protein, a sweetener, a dietary fiber and a starch hydrolyzate, in which:

- the mass quantity of cocoa ranges from 5 to 75%,

- the mass quantity (P) of legume protein ranges from 1 to 30%,

- the mass quantity (E) of sweetener ranges from 20 to 60%,

- the total mass quantity of dietary fiber (F) and starch hydrolyzate (H) ranges from 5 to 20%, and

- the mass ratio (F)/(H) ranging from 10:90 to 90:10, said mass quantities being expressed as dry mass relative to the total dry mass of the composition.

[0015] The sweetener is advantageously sucrose, maltitol or erythritol, preferably sucrose.

Preferably, the legume protein is a pea protein. The legume protein advantageously has a protein richness, expressed relative to the dry mass of the legume protein, of 75% or more, for example ranging from 80 to 95%.

The legume protein advantageously has a DH ranging from 4 to 10, for example from 5 to 8.

Alternatively, the legume protein has a degree of hydrolysis ranging from 5.0 to 25.0, for example from 6.0 to 22.0, or from 11.0 to 20.0 or from 15.0 to 19.0.

The starch hydrolyzate is advantageously a maltodextrin, preferably a dextrose equivalent (DE) maltodextrin ranging from 5 to 19, most preferably ranging from 8 to 15, for example approximately 12.

[0021] The dietary fiber advantageously comprises a total fiber content, determined according to the AOAC 2017.16 standard, of at least 55%, for example from 60 to 95%, generally from 65 to 90%, or even from 70% to 85%. .

The dietary fiber is advantageously a soluble dietary fiber, preferably chosen from inulin, fructo-oligosaccharides and glucose polymers containing indigestible dietary fibers, most preferably glucose polymers containing indigestible dietary fibers.

The cocoa is advantageously present in the form of cocoa butter and/or cocoa mass and/or cocoa powder.

[0024] Advantageously, the mass ratio (F)/(H) ranges from 30:70 to 70:30, or even from 40:60 to 60:40.

The quantity by dry mass of legume protein advantageously ranges from 4 to 20%, for example from 5 to 10%, relative to the total dry mass of the composition.

[0026] The cocoa composition may further comprise at least one constituent chosen from flavorings, emulsifiers and vegetable oils or fats other than cocoa butter. Preferably, the cocoa composition according to the invention is characterized in that its dry matter is greater than 95%, or even greater than 98%.

[0028] Preferably, the cocoa composition according to the invention is characterized in that its Casson viscosity is less than 20 Pa.s, more particularly between 0.5 to 10 Pa.s, for example ranging from 1 and 6 Pa.s.

[0029] Preferably, the cocoa composition according to the invention is characterized in that it is free of any product of animal origin.

The cocoa composition can be characterized in that the fat (G) of the cocoa and the non-fatty products (NG) of the cocoa included in the composition are present in a mass ratio (G)/(NG) expressed in mass. dry ranging from 5/95 to 100/0, for example from 10/90 to 90/10, advantageously from 50/50 to 90/10, preferably from 60/40 to 85/15.

[0031] The subject of the invention is also a process for preparing a composition according to the first subject, characterized in that it comprises:

- mixing the constituents to form a mixture,

- grinding the mixture,

- conching the crushed mixture,

- tempering to form the composition.

[0032] The invention also relates to the use of a mixture of dietary fiber (F) and starch hydrolyzate (H) in a mass ratio (F)/(H) ranging from 10:90 to 90:10 to improve the melting in the mouth and/or the roundness in the mouth and/or the milky taste of a cocoa composition.

DETAILED DESCRIPTION OF THE INVENTION

[0033] Chocolates, in order to be marketed under sales names such as “chocolate”, “milk chocolate” or “white chocolate”, must comply with regulations which may differ depending on the territory. [0034] For example, within the meaning of Directive 2000/36/EC of the European Parliament and of the Council of June 23, 2000, we mean:

- by “chocolate” a product obtained from cocoa products and sugars containing not less than 35% total cocoa solids, including not less than 18% cocoa fat and not less than 14% non-fatty product cocoa;

- by “couverture chocolate” a product obtained from cocoa products and sugars containing not less than 35% total cocoa solids, including not less than 31% cocoa fat and not less than 2.5% cocoa non-greasy cocoa product;

- by “milk chocolate”, a product obtained from cocoa products, sugars and milk or milk products and which contains not less than 25% total cocoa solids; not less than 14% milk solids from the partial or total dehydration of whole milk, partially or totally skimmed milk, cream, partially or totally dehydrated cream, butter or milk fat; not less than 2.5% defatted dry cocoa; not less than 3.5% milk fat; not less than 25% total fat (from cocoa butter and milk fat);

- by “couverture milk chocolate”, a product obtained from cocoa products, sugars and milk or milk products and which contains not less than 25% total cocoa solids; not less than 14% milk solids from the partial or total dehydration of whole milk, partially or totally skimmed milk, cream, partially or totally dehydrated cream, butter or milk fat; not less than 2.5% defatted dry cocoa; not less than 3.5% milk fat; not less than 31% total fat (from cocoa fat and lactic fat);

- by “white chocolate”, a product obtained from cocoa butter, milk or milk products and sugars containing not less than 20% cocoa butter and not less than 14% milk solids from the partial or total dehydration of whole milk, partially or totally skimmed milk, cream, partially or totally dehydrated cream, butter or lactic fat, including not less than 3.5% lactic fat.

[0035] Within the meaning of Directive 2000/36/EC, the above quantities are expressed in total dry matter relative to the total dry matter of cocoa products, any sugars and any milk or dairy products.

Thus, cocoa compositions comprising cocoa and/or milk contents lower than the thresholds set by the regulations of the territory in question cannot be marketed under the sales names “chocolate”, “milk chocolate” or “white chocolate”.

Surprisingly, the cocoa composition according to the invention has the advantage of having a melting texture and roundness in the mouth, even when it includes little or no milk. It can also present other advantageous organoleptic properties: little or no aftertaste linked to the legume protein, typically pea, no sandy texture in the mouth, a slightly sweet taste but also an improved milky taste.

[0037] This is particularly interesting when seeking to improve the organoleptic qualities of a cocoa composition comprising little or no milk, whether or not it can be marketed under the sales name "chocolate" or "chocolate". coverage” according to the regulations of the territory in question.

The cocoa composition of the invention is particularly interesting when one seeks to improve the qualities of a cocoa composition not comprising animal milk, while having its organoleptic properties.

[0039] Thus, according to a first aspect, the invention relates to a cocoa composition comprising cocoa, at least one legume protein, a sweetener, a dietary fiber and a starch hydrolyzate, in which:

- the mass quantity of cocoa ranges from 5 to 75%,

- the mass quantity of legume protein (P) ranges from 1 to 30%,

- the mass quantity of sweetener (E) ranges from 20 to 60%,

- the total mass quantity of dietary fiber (F) and starch hydrolyzate (H) ranges from 5 to 20%, and

- the mass ratio (F)/(H) ranging from 10:90 to 90:10, said mass quantities being expressed as dry mass relative to the total dry mass of the composition.

[0040] Cocoa composition

The cocoa composition is preferably solid. In addition, it is preferably homogeneous and optionally continuous in fat.

The cocoa composition is preferably a moldable composition. The term "moldable" refers to a composition that is capable of being formed in a mold, curing (preferably at room temperature), and then retaining the molded shape after removal from the mold.

Preferably, the cocoa composition is not in the form of a liquid or a powder.

The cocoa composition preferably comprises less than 10% by mass of water, relative to the total mass of the cocoa composition. Preferably, the cocoa composition comprises less than 5% by weight of water, preferably less than 3% by weight of water, preferably less than 2% by weight of water, even more preferably less than 1% by weight. mass of water, relative to the mass of the cocoa composition.

The cocoa composition preferably has a dry matter greater than 95%, or even greater than 98%.

The cocoa composition preferably has a brown viscosity of less than 20 Pa.s, more particularly between 0.5 and 10 Pa.s, for example ranging from 1 to 6 Pa.s.

[0047] The reference methodology in chocolate making for measuring viscosity is the so-called Casson methodology. It is described in the standard known as ICA 46 published by the International Confectionery Association (ICA, formerly IOCCC) available under the reference “Analytical Method 46 - Viscosity of Cocoa and Chocolate Products, ICA (2000)”. This suggests the combined use of viscometers rotating with concentric cylinders with measurement of stress and viscosity at shear speeds between 2 s ^-1 and 50 s ^-1 and descending curves preceded by a pre-listening at 5 s ^-1 of >5 min and the so-called Casson regression equation. The ICA 46 standard can determine the Casson viscosity as well as the flow threshold. Chocolates are manufactured in the Examples section in which the Casson viscosity and flow threshold properties are also determined as well as the protocol carried out to determine these properties. The cocoa composition according to the present invention preferably comprises little or no milk proteins and/or dairy products.

[0048] For the purposes of the present invention, the milk proteins are preferably cow's milk proteins. They can in particular be chosen from the group consisting of milk caseins, milk caseinates and milk whey proteins.

[0049] By dairy product, we mean milk and its derivatives typically chosen from the group consisting of milk, optionally partially or totally skimmed, products originating from the partial or total dehydration of milk, cream, optionally partially or totally dehydrated. , butter and lactic fat.

[0050] In one embodiment, the cocoa composition preferably comprises less than 20% by weight of milk protein, preferably less than 15% by dry mass of milk protein, preferably less than 10% by dry mass milk protein, preferably less than 5% by dry mass of milk protein, preferably less than 2% by dry mass of milk protein, preferably less than 0.5% by dry mass of milk protein, preferably even less than 0.1% by dry mass of milk proteins, relative to the dry mass of the cocoa composition.

[0051] In one embodiment, the cocoa composition preferably comprises less than 20% by dry mass of dairy products, preferably less than 15% by dry mass of dairy products, preferably less than 10% by dry mass of dairy products, preferably less than 5% by dry mass of products dairy products, preferably less than 2% by dry mass of dairy products, preferably less than 0.5% by dry mass of dairy products, even preferably less than 0.1% by dry mass of dairy products, relative to the dry mass of the cocoa composition.

[0052] In a preferred embodiment, the cocoa composition according to the invention is free of milk proteins and/or dairy products.

[0053] In a preferred embodiment, the cocoa composition is free of any animal product.

The cocoa composition of the invention is particularly interesting because it is thus possible to provide alternatives to milk chocolate or white chocolate while approximating the organoleptic properties of these chocolates.

[0055] In one embodiment, the cocoa composition is a chocolate composition. In one embodiment, the cocoa composition is a couverture chocolate composition. Preferably, they are compositions of chocolate or couverture chocolate within the meaning of Directive 2000/36/EC of the European Parliament and of the Council of June 23, 2000.

[0056] For the purposes of the present invention, the term "chocolate composition" means a composition comprising at least 35% by total dry mass of cocoa, of which not less than 18% by dry mass of cocoa fat and not less than 14% by dry mass of cocoa fat. % by dry mass of non-fat cocoa products, compared to the total dry mass of cocoa, any sugars and any dairy products.

[0057] For the purposes of the present invention, the term “couverture chocolate” means a composition comprising at least 35% of total cocoa solids, including not less than 31% cocoa fat and not less than 2.5%. of non-fat cocoa products, in relation to the total dry mass of cocoa, any sugars and any dairy products.

[0058] In one embodiment, the cocoa composition is a milk chocolate, a couverture milk chocolate or a white chocolate within the meaning of Directive 2000/36/EC of the European Parliament and of the Council of June 23, 2000. The cocoa composition may be a chocolate composition free of milk and/or dairy products.

[0059] Cocoa

[0060] The terms “cocoa-based product”, “cocoa products”, “cocoa bean derivative” or more simply “cocoa” designate derivatives of cocoa beans such as cocoa mass or products extracted from cocoa. cocoa mass such as cocoa butter or cocoa powder.

[0061] Generally speaking, cocoa products are obtained by subjecting the fruits of the cocoa tree, the pods, to various treatments.

[0062] The main stages of harvest and post-harvest processing of pods are as follows:

[0063] Harvesting and shelling: The harvest of pods is done twice a year in most cocoa-producing countries. Shelling is an operation which consists of breaking the pods without damaging the underlying seeds. The 30 to 50 seeds are extracted surrounded by their white mucilaginous pulp.

[0064] Fermentation: Fermentation begins no later than 24 hours after shelling. Cocoa seeds undergo multiple modifications. During these stages, the seeds are notably freed of the pulp which envelops them, which causes the death of the embryo, prevents any germination and thus allows the beans to be preserved. In addition, biochemical modifications take place within the cotyledons such as swelling, the disappearance of the initial color replaced by the brown color characteristic of cocoa, the development of aroma precursors, the reduction of the bitter taste and the astringency.

[0065] Drying: When the fermentation comes to an end, the cocoa seeds are left to dry. The advantage of drying is to reduce the mass water content of the fermented seeds, which is approximately 60%, to approximately less than 8%, so as to provide the cocoa with good conservation conditions for storage and transport. Drying can be natural (solar) or artificial. After this operation, the seeds generally take the name cocoa beans. They are briefly cleaned, then ready for storage or export before industrial processing.

[0066] The main stages of industrial processing of cocoa beans are as follows:

[0067] The industrial treatment begins with cleaning the cocoa beans, in order to rid them of all foreign bodies. The beans are then sometimes but not necessarily pre-roasted using infrared radiation. The cocoa beans then undergo a hulling or crushing stage. The hulling operation consists of separating the hull from the grain while damaging the grain as little as possible. The bean is subjected to appropriate shock or friction and the hulls are removed by appropriate means, typically by sieving.

[0068] Alkalization: The grains can optionally be alkalized. This operation consists of wetting the grain with an alkaline liquor (for example potassium carbonate), allowing it to react, then drying and roasting. Alkalization is mainly used for the production of cocoa powder and very little in the production of chocolate.

Roasting: The grains can optionally be roasted. This operation consists of heating the grains in large ovens to a temperature of 100 to 150°C for 20 to 40 min. This operation is carried out taking into account the variety, the degree of fermentation and desiccation, the size of the bean and the destination of the cocoa. Roasting takes longer or shorter depending on whether the cocoa is intended for the manufacture of cocoa powder or chocolate.

[0070] Grinding: The grains obtained after hulling, possibly alkalized and/or roasted, are crushed in pin or knife mills at high temperature. At the end of the grinding, we obtain a thick and fragrant cocoa paste. This cocoa paste will undergo refining in roller, ball or increasingly tight grinding mills which grind the paste more and more finely. At the outlet, the size of the cocoa particles is generally around 20 to 30 pm. The cocoa paste can be kept fluid under heat, or molded and cooled for storage. It is then called “cocoa mass” and constitutes the first processing product of commercial cocoa.

[0071] This cocoa mass can be used directly as a raw material, particularly in chocolate making, or it can be pressed to produce “cocoa butter” and “cake”. The cake, by grinding, produces a product commonly referred to as “cocoa powder”, a raw material for lunches, drinks and cocoa dairy products.

[0072] Cocoa products thus consist of cocoa fat and non-fatty cocoa products. If cocoa butter is almost exclusively made up of cocoa fat, other cocoa products, such as cocoa mass or cocoa powder, generally consist of mixtures of cocoa fat and non-fat cocoa products. Cocoa fat is well known and mainly includes glycerides, glycerol and fatty acids. Non-fat cocoa products are well known and mainly include carbohydrates, proteins, tannins, minerals and alkaloids.

[0073] Cocoa mass

[0074] The term “cocoa mass” or “cocoa paste” designates a cocoa bean derivative produced from crushed cocoa beans. Before or after grinding, the beans may be fermented, dried, roasted, alkalized and/or treated by any other technique known in the art. The cocoa mass may include varying amounts of cocoa fat, which may range from 45 to 60% cocoa fat relative to the dry mass of cocoa powder.

[0075] Cocoa butter

The term “cocoa butter” designates the fat extracted from cocoa beans, generally by pressing the cocoa mass.

[0077] Cocoa powder

[0078] The term “cocoa powder” designates a cocoa bean derivative produced by additional grinding or grinding of the dry residue obtained from the cocoa mass after pressing. It may be a natural cocoa powder, the pH of which is about 5.5, or a processed powder (e.g., treated with alkali or acid). Cocoa powder may include varying amounts of cocoa fat, which may generally range from 0 to 30% relative to the dry mass of cocoa powder. By “cocoa powder”, we mean cocoa powder having a cocoa butter content greater than 20%, by dry mass of cocoa powder. By “lean cocoa powder”, “defatted cocoa”, or “defatted dry cocoa” is meant a cocoa powder having a cocoa butter content of less than 25%, preferably less than 20%, typically between 10 and 15 %, preferably between 10% and 12%, by dry mass of cocoa powder. By “highly defatted cocoa powder”, we mean cocoa powder having a cocoa butter content of less than 2%, by dry mass of cocoa powder.

[0079] Cocoa content

The cocoa composition according to the invention comprises cocoa, preferably in the form of cocoa mass, cocoa butter, cocoa powder or a mixture thereof.

[0081] The cocoa composition preferably comprises cocoa in the form of cocoa mass and cocoa butter.

The cocoa content, in particular cocoa mass and cocoa butter, of the cocoa composition can vary widely depending on the type of cocoa composition desired.

[0083] The cocoa composition may comprise, in relation to its dry mass, from 5 to 75% by dry mass of cocoa.

[0084] The cocoa composition according to the invention preferably comprises at least 5% by dry mass of cocoa, preferably 10% by dry mass of cocoa, preferably at least 15% by dry mass of cocoa, relative to the dry mass of the cocoa composition.

[0085] According to one embodiment, the cocoa composition according to the invention comprises from 5 to 75% by dry mass of cocoa, preferably between 10% and 60% in dry mass of cocoa, preferably between 20% and 50% in dry mass of cocoa, more preferably between 35% and 45% in dry mass of cocoa, relative to the dry mass of the cocoa composition.

[0086] In one embodiment, the cocoa composition comprises:

- from 10 to 40%, preferably from 15% to 30% by dry mass of cocoa butter

- from 0 to 40%, advantageously from 5 to 35%, preferably from 10 to 25% by dry mass of cocoa mass and/or cocoa powder.

[0087] According to this preferred mode, the total content of cocoa butter and cocoa mass and/or cocoa powder can for example be between 20 and 50%, preferably between 30 and 45%, the percentages being expressed in dry mass, relative to the total dry mass of the composition.

[0088] As appears above in the different definitions of types of chocolate according to Directive 2000/36/EC, the quantities of cocoa fat and non-fatty chocolate products can vary very greatly depending on the type of product targeted. Advantageously, the fat (G) of cocoa and the non-greasy products (NG) of cocoa included in the composition of the invention are present in a mass ratio (G)/(NG) expressed in dry mass ranging from 5/95 to 100/0, for example from 10/90 to 90/10. According to a preferred embodiment, the mass ratio (G)/(NG) expressed as dry mass ranges from 50/50 to 90/10, for example from 60/40 to 85/15. Furthermore, in addition to cocoa butter, cocoa mass and cocoa powder are constituents which may also include a significant quantity of cocoa fat. This is how we can define according to the invention the different quantities of cocoa products included in the composition of the invention by the total quantity of cocoa products (in particular the sum of the quantities of cocoa butter, mass of cocoa and cocoa powder) by adding the aforementioned mass ratio (G)/(NG) or, alternatively by the quantity of cocoa butter and the quantities of cocoa powder and/or cocoa mass.

[0089] In one embodiment, the cocoa composition is a chocolate composition, preferably a chocolate composition within the meaning of Directive 2000/36/EC of the European Parliament and of the Council of June 23, 2000, comprising: - at least 18%, preferably from 18% to 30% by dry mass of cocoa fat,

- at least 14%, preferably from 14% to 40%, preferably from 14 to 25% by dry mass of non-fat cocoa products, the total content of cocoa products being at least 35%, being for example between 35 and 80%, preferably between 35 and 70%, the percentages being expressed in dry mass, relative to the total dry mass of cocoa, possible sugars and possible dairy products.

[0090] In one embodiment, the cocoa composition is a couverture chocolate composition, preferably a couverture chocolate composition within the meaning of Directive 2000/36/EC of the European Parliament and of the Council of June 23, 2000, including:

- at least 31% cocoa fat,

- at least 2.5% of non-fat cocoa products, the total content of cocoa products being at least 35%, being for example between 35 and 80%, preferably between 35 and 70%, the percentages being expressed as dry mass, relative to the total dry mass of cocoa, any sugars and any dairy products.

[0091] Sweetener

[0092] The cocoa composition of the invention comprises one or more sweeteners.

[0093] The sweetener can be chosen from caloric sweeteners such as sugars such as sucrose and/or non- or low-calorie sweeteners. The sugars which can be used according to directive 2000/36/EC relate to directive 73/437/EEC of December 11, 1973. The sugars in the composition may advantageously be sucrose or dextrose monohydrate or anhydrous dextrose, preferably sucrose. No- or low-calorie sweeteners include high-intensity sweeteners such as aspartame, saccharin and steviol glycosides, and sugar alcohols. Sugar alcohols (also called polyols) include, among others, erythritol, mannitol, xylitol, maltitol, maltitol syrup, lactitol, sorbitol, isomalt and hydrogenated starch hydrolysates.

[0094] In one embodiment, the sweetener is sucrose, maltitol or erythritol, preferably sucrose or maltitol, most preferably sucrose.

[0095] The sweeteners are preferably in powder form. The mass quantity (E) of sweetener in the cocoa composition is preferably included in a range going from 20 to 60% by dry mass, preferably between 30% and 50% by dry mass, preferably between 35 and 45% by dry mass, relative to the dry mass of the cocoa composition.

[0096] Legume protein

[0097] The cocoa composition according to the invention comprises a legume protein.

Preferably, the cocoa composition comprises a quantity (P) of 2 to 30% by dry mass of legume protein, relative to the total dry mass of the cocoa composition.

Preferably, the cocoa composition comprises a quantity (P) of 3 to 25% by dry mass of legume protein, advantageously from 4 to 20% by dry mass of legume protein, for example 5 to 10% in dry mass of legume protein, relative to the dry mass of the cocoa composition.

[0100] In the present invention, the term “plant protein” designates proteins derived from plants, in particular from legumes, cereals such as rice or wheat, oilseeds, or tubers. As examples of rice proteins, mention may be made of NUTRALYS® RICE I 850XF and NUTRALYS® RICE I 800XF proteins. As an example of wheat protein, we can cite NUTRALYS® W protein. These plant proteins can be used alone or in mixtures, chosen from the same family or from different families. [0101] The legume protein preferably comprises between 55% and 99% by dry mass of protein, more preferably between 75% and 95% by dry mass of protein, and even more preferably between 80% and 95% by dry mass of protein. , relative to the dry mass of legume protein.

[0102] In one embodiment, the plant protein has a protein richness, expressed relative to the dry mass of the legume protein, of 75% or more, for example ranging from 80 to 95%.

[0103] The legume protein may in particular be in the form of a legume protein isolate, a legume protein concentrate, or a legume protein hydrolyzate.

[0104] Legume protein concentrates and isolates are defined according to their protein content. “Concentrates” generally have a protein content of 55 to 80%, expressed as a dry mass, while “protein isolates” generally have a protein content of 80 to 95%, as a percentage expressed as a dry mass.

[0105] To determine the protein level, the soluble nitrogen fraction contained in the sample is assayed according to the method of Dumas A., 1826, Annales de Chimie, 33, 342, as cited by Buckee, 1994, in Journal of the Institute of Brewing, 100, pp 57-64, then we obtain the protein level by multiplying the nitrogen level expressed as a percentage of mass of dry product by the factor 6.25.

[0106] This method, also known as a nitrogen dosage method by combustion, consists of total combustion of the organic matrix under oxygen. The gases produced are reduced with copper then dried and the carbon dioxide is trapped. Nitrogen is then quantified using a universal detector. This method is well known to those skilled in the art. “Protein hydrolysates” are preparations obtained by enzymatic and/or chemical hydrolysis of legume proteins. Protein hydrolysates consist of a mixture of peptides of different sizes and free amino acids.

[0107] Preferably, the legume protein has a degree of hydrolysis (DH) of between 4 and 10%, for example from 5 to 8. Alternatively, the legume protein legume has a degree of hydrolysis ranging from 5.0 to 25.0, for example from 6.0 to 22.0, or from 11.0 to 20.0 or from 15.0 to 19.0.

[0108] As an example of legume proteins having the above DHs, we can cite as usable protein pea proteins from the NUTRALYS® range, in particular the NUTRALYS® S85 PLUS protein. We can also cite the proteins described in document WO2017129921. Other proteins such as NUTRALYS® H85 or PEPTIPEA marketed by the company TRIBALLAT can also be mentioned.

[0109] The DH of legume protein can be determined from the protein nitrogen and the amino nitrogen and calculated as follows:

[0110] [Math.1] 100

[0111] With:

[0112] - protein nitrogen is measured in accordance with the Dumas method detailed above.

[0113] - the amino nitrogen can be determined using the OPA method known to those skilled in the art.

[0114] A method for measuring DH is detailed below:

[0115] The measurement is based on the method for determining the amino nitrogen on proteins and protein isolates according to the invention by the ME G AZYME kit (reference K-PANOPA) and the calculation of the degree of hydrolysis

[0116] Principle:

[0117] The “amino nitrogen” groups of the free amino acids in the sample react with N-acetyl-L-cysteine and Ophthaldialdehyde (OPA) to form isoindole derivatives. [0118] The quantity of isoindole derivative formed during this reaction is stoichiometric with the quantity of free amino nitrogen. It is the isoindole derivative which is measured by the increase in absorbance at 340 nm.

[0119] Operating mode:

[0120] Into a 100 ml beaker, introduce an exactly weighed test portion P* of the sample to be analyzed. (This test portion will be 0.5 to 5.0 g depending on the amino nitrogen content of the sample.)

[0121] Add approximately 50 ml of distilled water, homogenize and transfer into a 100 ml volumetric flask, add 5 ml of 20% SDS and bring to volume with distilled water; stir for 15 minutes on the magnetic stirrer at 1000 rpm.

[0122] Dissolve 1 tablet from bottle 1 of the Megazyme kit in 3 ml of distilled water and shake until completely dissolved. Allow one tablet per test.

[0123] This solution n°1 must be prepared immediately.

[0124] The reaction takes place directly in the spectrophotometer tanks.

[0125] - Blank: Introduce 3.00 ml of solution no. 1 and 50 μl of distilled water.

[0126] - Standard: Introduce 3.00 ml of solution no. 1 and 50 μl from bottle 3 of the Megazyme kit.

[0127] - Sample: Introduce 3.00 ml of solution no. 1 and 50 μl of the sample preparation.

[0128] Mix the cells and read the absorbance measurements (A1) of the solutions after approximately 2 minutes using a spectrophotometer at 340 nm (spectrophotometer equipped with cells with an optical path of 1.0 cm, capable of measuring at a wavelength of 340 nm, and checked according to the operating procedure described in the manufacturer's technical manual relating to it).

[0129] Then start the reactions immediately by adding 100 μl of the OPA solution vial 2 of the Megazyme kit into the spectrophotometer tanks.

[0130] Mix the tanks and place them in the dark for approximately 20 minutes. [0131] Then read the absorbance measurements of the blank, the standard and the samples on the spectrophotometer at 340 nm.

[0132] Calculation method:

[0133] The content of free amino nitrogen, expressed as a percentage by mass of product as is, is given by the following formula:

[0134] [Math2.]

(Aaech - Aablc)x 3.15 x 14.01 x V x 100

[N H 2% gross]

6803 x 0.05 x 1000 x m

(AA ech - AA white) x 12.974 x V m x 1000

[0135] Where: AA =A2 - A1

- V = Volume of the vial

- m = mass of the test portion in g

- 6803 = extinction coefficient of the isoindole derivative at 340 nm (in L.mol-1.cm-1).

- 14.01 = molar mass of Nitrogen (in g. mol' ¹ )

- 3.15 = final volume in the tank (in ml)

- 0.05 = test portion in the tank (in ml)

[0136] Preferably, no protein other than the legume protein(s), in particular other than pea protein, will be present in the cocoa composition of the invention, with the exception of possible traces of other proteins introduced as impurities with other ingredients and those of cocoa.

[0137] Legume proteins

[0138] “Legumes” are plants of the Fabaceae family, also called Leguminosae. Legumes which can be used according to the present invention include, but are not limited to, pea, alfalfa, clover, bean (including for example broad beans), chickpea, lentil, lupine, mesquite, carob, soy, peanuts and tamarind.

[0139] The legume protein is preferably a pea protein.

[0140] Pea protein [0141] In a preferred embodiment, the legume protein is a pea protein.

[0142] In the present invention, the term “pea” is considered in its broadest sense and includes in particular:

- all wild varieties of smooth pea and wrinkled pea,

- all mutant varieties of smooth pea and wrinkled pea, for example those described in the article by C-L HEYDLEY et al. entitled “Developing novel pea starches” Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87”.

[0143] Pea proteins are made up, like all legume proteins, of three main classes of proteins: globulins, albumins and so-called “insoluble” proteins.

[0144] Pea proteins have a very particular amino acid profile, different from that of milk proteins or other plant proteins. The amino acid profile of pea proteins is particularly rich:

- in arginine, which plays an important role in physical effort and in maintaining the immune system. Pea protein contains more arginine than most other plant or animal proteins.

- in lysine, which plays an important role in the growth of living beings, particularly in bone growth,

- amino acids with a branched chain (isoleucine, leucine and valine) which help to maintain and (re)build muscle tissues,

- in glutamine and glutamic acid, which are a source of energy for the muscles.

[0145] According to one embodiment, the pea protein is in the form of a legume protein composition as detailed above, in particular in the form of a concentrate, an isolate or a pea protein hydrolyzate.

[0146] Pea concentrate or isolate are preferred. [0147] Preferably, the pea protein used according to the invention has a soluble protein content, expressed according to test A for measuring the solubility in water of proteins, of between 20 and 99%, more preferably between 45 and 90%, more preferably still between 50 and 86%, and in particular between 55 and 75%.

[0148] Test A for determining the level of soluble proteins is as follows: 200.0 g of distilled water at 20°C +/- 2°C, the pH of which is adjusted, are introduced into a 400 ml beaker. at 7.5 +/- 0.1, and everything is placed under magnetic stirring (magnetic bar and rotation at 200 rpm). Exactly 5 g of the sample to be analyzed are added. Stir for 30 min, and centrifuge for 15 min at 4000 rpm. The water-soluble protein content is measured on the supernatant using the Dumas method previously mentioned.

[0149] Furthermore, the pea protein used according to the invention preferably has a molecular weight distribution profile consisting of:

- 1% to 8%, preferably 1.5% to 4% protein of more than 100,000 Daltons,

- 20% to 55%, preferably 25% to 55% proteins of more than 15,000 and at most 100,000 Daltons,

- 15% to 30% protein of more than 5000 and not more than 15000 Daltons, and

- 25% to 55%, preferably 25% to 50% proteins of not more than 5000 Da.

[0150] The determination of the molecular weights of the constituent proteins of said pea protein compositions is carried out by steric exclusion chromatography under denaturing conditions (SDS + 2-mercaptoethanol); the separation is done according to the size of the molecules to be separated, the large molecules being eluted first.

[0151] Examples of pea proteins according to the invention, as well as details of the method for determining molecular weights, can be found in patent application WO 2007/017572 of which the Applicant Company is also the holder.

[0152] Starch hydrolyzate [0153] For the purposes of the present invention, the term “starch hydrolyzate” designates any product obtained by acid or enzymatic hydrolysis of starch from legumes, cereals or tubers.

[0154] These starch hydrolysates are also defined as purified and concentrated mixtures formed of linear chains consisting of D-glucose units and polymers of D-glucose essentially linked in alpha 1 -4 with only 4 to 5% of alpha 1 -6 branched glucosidic bonds, of extremely varied molecular masses, completely soluble in water.

[0155] Thus, in the present invention, the starch hydrolyzate is chosen from maltodextrins, glucose syrups, dextrose (crystalized form of a-D-glucose) and any mixtures thereof.

[0156] The starch hydrolyzate is preferably a maltodextrin.

[0157] The distinction between starch hydrolysates is mainly based on the measurement of their reducing power, classically expressed by the concept of Dextrose Equivalent or DE. The DE corresponds to the quantity of reducing sugars, expressed in dextrose equivalent per 100g of dry matter of the product. The DE therefore measures the intensity of starch hydrolysis, since the more the product is hydrolyzed, the more small molecules it contains (such as dextrose and maltose for example) and the higher its DE. On the contrary, the more large molecules (polysaccharides) the product contains, the lower its ED.

[0158] From a regulatory point of view, and also within the meaning of the present invention, maltodextrins have a DE of 1 to 20, and glucose syrups have a DE greater than 20.

[0159] Such products are for example maltodextrins and dehydrated glucose syrups marketed by the Applicant under the names GLUCIDEX® or GLUCIDEX® IT (available DE = 1, 2, 6, 9, 12, 17, 19 for maltodextrins and DE = 21, 29, 33, 38, 39, 40, 47 for glucose syrups). We can also cite the glucose syrups marketed by the Applicant under the name “Roquette glucose syrups”. [0160] In one embodiment, the starch hydrolyzate is a maltodextrin having a DE ranging from 5 to 19, most preferably ranging from 8 to 15, for example approximately 12.

[0161] Dietary fiber

[0162] In the present invention, the term “dietary fiber” designates materials which are not or only partially broken down by human digestive enzymes. Almost all dietary fibers are carbohydrate polymers of plant origin.

[0163] The fibers are preferably measured according to the AOAC 2017.16 method, a method making it possible to quantify the total fibers of the majority of fibers. Different methods can be used to determine the quantity of fiber depending on the type of fiber: for example, AOAC methods 997.08 and 999.03 for fructans, fructo-oligosaccharides (FOS) and inulin, the method AOAC 2000.11 for polydextrose, the AOAC 2001.03 method for the determination of fibers contained in branched maltodextrins, soluble corn or wheat fibers and dextrins.

[0164] In one embodiment, the dietary fiber comprises a total fiber content, determined according to the AOAC 2017.16 standard, of at least 55%, for example from 60 to 95%, generally from 65 to 90%, or even from 70% to 85%.

[0165] Preferably, the dietary fiber is a soluble dietary fiber. By “soluble dietary fiber”, we mean a dietary fiber comprising fibers soluble in ethanol, in particular according to the definition given in standard AOAC 2017.16.

[0166] The examples demonstrate that the use of the combination of soluble dietary fiber combined with starch hydrolyzate makes it possible to obtain a cocoa composition with superior organoleptic properties.

[0167] Most preferably, the soluble dietary fiber comprises a soluble fiber content, determined according to the AOAC 2017.16 standard, of at least 55%, for example 60 to 95%, generally 65 to 90%, or even 70%. at 85%. [0168] The soluble dietary fiber is preferably chosen from inulin, fructo-oligosaccharides and glucose polymers containing indigestible dietary fibers, or one of their mixtures.

[0169] Glucose polymers containing non-digestible dietary fibers are preferred.

[0170] Numerous glucose polymers containing indigestible dietary fibers have been described in the literature.

[0171] The glucose polymer containing indigestible dietary fibers may be a dietary fiber obtained by acid catalysis from concentrated aqueous solutions of glucose or syrups, or else an indigestible dextrin. We can for example cite glucose polymers containing dietary fibers obtained by acid catalysis from concentrated aqueous solutions of glucose or glucose syrups such as those described in documents US 3876794 or WO 9841545 or indigestible dextrins obtained from starch as described for example in documents EP 535627 or EP 538146.

[0172] The glucose polymer containing non-digestible dietary fibers can also be a branched maltodextrin, for example a branched maltodextrin characterized by the fact that it has between 22% and 35%, preferably between 27 and 34% of glucosidic bonds. 1 -6, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number average molecular mass Mn at most equal to 4500 g/mol, as for example described in document EP 1006128 in the name of the Applicant.

[0173] The glucose polymer containing non-digestible dietary fibers may be a maltooligo-saccharide, for example a maltooligo-saccharide having a content of alpha 1 -4 bonds of between 70% and 80 of the total number of bonds. saccharides 1 -4, as for example described in document FR 3 032 709 in the name of the Applicant.

[0174] Glucose polymers containing non-digestible dietary fibers are also commercially available, such as for example Nutriose® marketed by the Applicant, Litesse® marketed by the company Danisco, Promitor® marketed by the Tate and Lyle company or even Fibersol®2 marketed by the Matsutani company.

[0175] Thus, the glucose polymers containing indigestible dietary fibers can be chosen from dietary fibers obtained by acid catalysis from concentrated aqueous solutions of glucose or syrups, an indigestible dextrin, a polydextrose or a branched maltodextrin. Preferably, the glucose polymer containing indigestible dietary fiber comprises a soluble fiber content, determined according to the AOAC 2017.16 standard, of at least 55%, for example from 60 to 95%, generally from 65 to 90%, or even from 70% to 85%.

[0176] Total mass quantity in (F) and (H) and Ratio

[0177] The total mass quantity of dietary fiber (F) and starch hydrolyzate (H) ranges from 5 to 20%, preferably from 8 to 15%.

[0178] The mass ratio (F)/(H) ranges from 10:90 to 90:10. The mass ratio (F)/(H) can range from 30:70 to 70:30, or even go from 40:60. at 60:40. All intermediate ratios can be used according to the present invention: in other words, the mass ratio can be approximately 10:90, 11:89, 12:88, 13:87, 14:86, 15:85, 16:84, 17:83, 18:82, 19:81, 20:80, ..., 86:14, 87:13, 88:12, 89:11, 90:10.

[0179] According to the invention, all the ranges that can be obtained from these previous ratios can be used. According to a particular mode, the mass ratio (F)/(H) ranges from 10:90 to 30:70. According to another particular mode, the mass ratio (F)/(H) ranges from 20:80 to 40:60 According to another particular mode, the mass ratio (F)/(H) ranges from 30:70 to 50:50. According to another particular mode, the mass ratio (F)/(H) ranges from 40:60 to 60. : 40.

[0180] According to another particular mode, the mass ratio (F)/(H) ranges from 50:50 to

70:30. According to another particular mode, the mass ratio (F)/(H) ranges from 60:40 to

80:20. According to another particular mode, the mass ratio (F)/(H) ranges from 70:30 to

90:10. [0181] Other constituents

[0182] The cocoa composition may include other optional constituents.

[0183] In one embodiment, the cocoa composition further comprises at least one constituent chosen from flavorings, emulsifiers and vegetable oils or fats other than cocoa butter, for example soybean or vegetable oils or fats. sunflower.

[0184] The flavors that can be used according to the present invention are well known to those skilled in the art and include in particular vanilla flavor or vanillin. The emulsifiers which can be used according to the present invention are well known to those skilled in the art and can include, by way of example only, lecithins, for example soy lecithin or sunflower lecithin, polyglycerol polyricinoleate (PGPR) or their derivatives, for example hydrolyzed lecithin or enriched with phosphatidylcholine. Vegetable oils or fats other than cocoa butter may be those authorized by Directive 2000/36/EC. Vegetable oils or fats other than cocoa butter may be chosen from hydrogenated, modified or non-hydrogenated and unmodified vegetable oils or fats. These oils and fats can be extracted from coconut, almond, pine nut, pistachio, cashew, macadamia nut, walnut, hazelnut, peanut, sesame, sunflower, rapeseed, or flax.

[0185] Preferably, the quantities of optional constituents do not exceed 15% by mass of the total composition expressed as dry mass.

[0186] Process for preparing the cocoa composition

[0187] According to a second aspect, the invention relates to a process for preparing a composition according to the first aspect, characterized in that it comprises:

- mixing the constituents to form a mixture,

- grinding the mixture,

- conching the crushed mixture,

- tempering to form the composition.

The mixing, grinding, conching and tempering steps are well known to those skilled in the art. [0188] The mixture can typically be carried out in a kneader or a mixer at a temperature close to 50°C. After mixing the ingredients, the pasty product is refined by grinding until obtaining a ground mixture having the particle size adapted to the type of cocoa composition sought. Grinding can for example be carried out until a mixture is obtained comprising a maximum of 3% of particles larger than 30 pm for a “very fine” type cocoa composition, 6 to 8% of particles larger than 30 pm for a "fine" type cocoa composition 10 to 12%, particles of more than 30 pm for a "coarse" type cocoa composition, and more than 15% more than 30 pm for a "granular" type cocoa composition ".

[0189] The crushed mixture is then conched. Conching consists of mechanical mixing which results in the production of heat. This step aims at the evaporation of the humidity still present in the powder of the crushed mixture, the dissipation of the acidic volatile aromas present in the cocoa mass, the formation of good quality aromatic components by close contact between the ingredients, the progressive separation cocoa butter until the cocoa composition reaches the desired degree of fluidity. Conching is a very important step in chocolate making. It makes it possible, among other things, to obtain a reduction in the water content of the paste and promotes the formation of aromatic compounds resulting from the Maillard reaction, compounds conferring particular sensory notes to cocoa compositions such as chocolate. The conche mixture comes in the form of a liquid. The conching step is typically carried out by subjecting the ground mixture to a temperature between 50 and 80°C, for example between 50 and 60°C, for 5 to 25 hours.

[0190] Tempering consists of bringing the cocoa butter into its most stable crystalline form and gives the composition a shiny and smooth appearance, characteristic hardness and melting, as well as a longer shelf life. It essentially consists of cooling the cocoa composition to a temperature between approximately 28 and 32°C so as to cause the formation of crystals. Tempering can be carried out manually on a cooling marble or in a tempering tank or by adding stable crystals of cocoa composition (typically in the form of a cooled mass) to the melted cocoa composition mass.

[0191] Use for improving the properties of the cocoa composition

[0192] According to a third aspect, the invention relates to the use of a mixture of dietary fiber (F) and starch hydrolyzate (H), in a mass ratio (F)/(H) of the dietary fiber (F), the starch hydrolyzate (H) and the ratio (F)/(H) being as defined in the first aspect of the invention, in particular ranging from 10:90 to 90:10, to improve the melt in the mouth and/or the roundness in the mouth and/or the milky taste of a cocoa composition comprising a legume protein.

[0193] In this third aspect, the cocoa composition is preferably a cocoa composition comprising cocoa, at least one legume protein, and a sweetener as defined in the first aspect of the invention.

[0194] Preferably, the mixture is used to improve a cocoa composition containing at least one pea protein.

[0195] Preferably, the mixture is used to improve a cocoa composition not containing milk proteins and/or dairy products.

[0196] The present invention will be better understood by reading the non-exhaustive examples below.

BRIEF DESCRIPTION OF THE DRAWINGS

[0197] Other characteristics, details and advantages of the invention will appear on reading and analyzing the appended drawings, in which:

[0198] [Fig. 1] illustrates examples of cocoa composition obtained according to Example 1.

[0199] [Fig. 2A] illustrates the results of the sensory analysis of analogue no. 1 of Example 1.

[0200] [Fig. 2B] illustrates the results of the sensory analysis of analogue No. 2 of Example 1. [0201] [Fig. 2C] illustrates the results of the sensory analysis of analogue No. 3 of Example 1.

[0202] [Fig. 2D] illustrates the results of the sensory analysis of the control of Example 1.

[0203] [Fig. 2E] illustrates the results of the sensory analysis of analogue no. 4 of Example 1.

[0204] [Fig. 2F] illustrates the results of the sensory analysis of analogue no. 5 of Example 1.

[0205] [Fig. 2G] illustrates the results of the sensory analysis of analogue no. 6 of Example 1.

[0206] [Fig. 2H] illustrates the results of the sensory analysis of analogue no. 7 of Example 1.

[0207] [Fig. 2I] illustrates the results of the sensory analysis of analogue no. 8 of Example 1.

EXAMPLES

[0208] Ingredients

[0209] Starch hydrolyzate: GLUCIDEX® IT12 marketed by the company ROQUETTE®, maltodextrin having a dextrose equivalent DE of approximately 12

[0210] Soluble dietary fiber: NUTRIOSE® FM 10 marketed by the company ROQUETTE®, soluble corn fiber comprising 70% total and soluble fiber according to the AOAC 2017.16 standard.

[0211] Legume protein: NUTRALYS® S85 Plus D marketed by the company ROQUETTE®, pea protein comprising by dry weight 85% of protein having a degree of DH hydrolysis of approximately 7.

[0212] Legume protein: NUTRALYS® S85 F marketed by the company ROQUETTE®, pea protein comprising by dry weight approximately 85% of protein having a degree of DH hydrolysis of approximately 4.0. [0213] Legume protein: NUTRALYS® H85 marketed by the company ROQUETTE®, pea protein comprising by dry weight approximately 85% of protein having a degree of DH hydrolysis of approximately 18.

[0214] Cereal protein: NUTRALYS® I850 XF marketed by the company ROQUETTE®, rice protein comprising approximately 85% protein by dry weight.

[0215] Cereal protein: NUTRALYS® W marketed by the company ROQUETTE®, enzymatically hydrolyzed wheat protein.

[0216] Soluble dietary fiber: Orafti HP marketed by the company BENEO®, Inulin.

[0217] Cocoa mass: EBONY Absolute Black cocoa mass (54% fat)

[0218] Determination of the Casson viscosity and the flow threshold

[0219] Viscosity measurements were carried out at 40° C. on a Physica MCR 301 rheometer according to the standard in force among chocolate makers (ICA standard).

[0220] Device used: Imposed deformation rheometer (PHYSICA, MCR301 - Anton Paar) with a geometry of coaxial cylinders (diameter 34 mm exterior and 32 mm interior.)

- Temperature: 40°C

- Pre-shearing: 10 min to 5s ^-1

- Shear gradient 1 to 50 s ^_1 in 3 min

- Maintaining shear 1 min to 50 s ^_1

- Shear descent: 50' ¹ to 1 s ^_1 in 3 min

[0221] The results are expressed after modeling according to the so-called Casson method of the return curve (shear descent). This methodology complies with the requirement of the ICA 46 standard.

[0222] Example 1: Preparation of milk chocolate analogues

[0223] The following 3 recipes have been developed:

[0224] Recipe No. 1: [0225] Recipe No. 1 is presented in Table 1:

[0226] [Table 1]

[0227] Analog of milk chocolate prepared with NUTRALYS®S85+D,

GLUCIDEX®IT12 and NUTRIOSE®FM10

[0228] Recipe No. 2:

[0229] Recipe No. 2 is presented in Table 2:

[0231] Analogue de chocolat au lait préparé avec NUTRALYS®S85+D et[0230] [Table 2]

[0231] Analog of milk chocolate prepared with NUTRALYS®S85+D and

NUTRIOSE®FM10

[0232] Recipe No. 3:

[0233] Recipe No. 3 is presented in Table 3:

[0234] [Table s]

[0235] Analog of milk chocolate prepared with NUTRALYS®S85+D and GLUCIDEX®IT12

[0236] Preparation process

[0237] Analogues of milk chocolates were prepared according to the following preparation process:

[0238] Mixture of constituents

[0239] In a Stephan brand mixer, add the pea proteins NUTRALYS® S85+D, NUTRIOSE® FM10, GLUCIDEX® IT12 and the sucrose with the cocoa mass, the cocoa butter (melted), (to obtain 24% of fat). Mix at 50°C for 5 minutes at a speed of 10%.

[0240] Grinding the mixture [0241] In a three-roll mill, grind the mixture to a particle size <30 microns.

[0242] Drying

[0243] In a Stephan brand mixer, put the powder to be ground and mix for 30 minutes at a speed of 10% at 50°C:

- if small balls form, continue mixing for 30 minutes.

- if there are no small balls, add 15g of cocoa butter.

[0244] After a large ball has formed, add 15g of cocoa butter to liquefy the chocolate.

[0245] Lamination

[0246] Add the remaining cocoa butter. Mix for 30 min at 55°C speed 15% until a liquid phase is obtained. If it is not liquid enough, add 10% lecithin.

[0247] Conching

[0248] In a double-walled bath, delicately mix the chocolate mass at 55°C for 19 hours. Add the rest of lecithin, the flavoring and mix for 1 hour.

[0249] Tempering

[0250] Temper 3/4 of the melted mass on a marble at 27-28°C. In a water bath, add 1/4 of the mass and 3/4 of the tempered mass then mix with a spoon until the mixture reaches a temperature of 29-30°C.

[0251] Molding and storage

[0252] Mold the mixture and store it at a temperature of 15°C for 1 hour.

[0253] Analogues n°1, n°2 and n°3 are obtained from recipes n°1, n°2, n°3.

[0254] Figure 1 illustrates analog no. 1 (EXP 9518-0001), analog no. 2 (EXP9518-0002) and analog no. 3 (EXP 9518-004). [0255] Recipe No. 4: chocolate analogue using rice protein

[0256] Recipe No. 4 differs only from Recipe No. 1 in that a rice protein (NUTRALYS® I850 XF) was used as a protein to replace NUTRALYS® S85 PLUS D.

[0257] Chocolate analog No. 4 was produced using the same process as that of chocolate analog No. 1.

[0258] Recipe No. 5: chocolate analogue using wheat protein

[0259] Recipe No. 5 differs only from Recipe No. 1 in that an enzymatically hydrolyzed wheat protein (NUTRALYS® W) was used as a protein to replace NUTRALYS® S85 PLUS D.

[0260] Chocolate analog No. 5 was produced using the same process as that of chocolate analog No. 1.

[0261] Recipe No. 6: chocolate analogue using a pea protein hydrolyzate

[0262] Recipe No. 6 differs only from Recipe No. 1 in that a pea protein with a DH of 18 (NUTRALYS® H85) was used as a protein to replace NUTRALYS® S85 PLUS D.

[0263] Chocolate analog No. 6 was produced using the same process as that of chocolate analog No. 1.

[0264] Recipe No. 7: chocolate analogue using pea protein isolate

[0265] Recipe No. 7 differs only from Recipe No. 1 in that a pea protein isolate with a DH equal to approximately 4 (NUTRALYS® S85 F) was used as protein to replace NUTRALYS® S85 PLUS D.

[0266] Chocolate analog No. 7 was produced using the same process as that of chocolate analog No. 1.

[0267] Recipe No. 8: chocolate analogue using inulin [0268] Recipe No. 8 differs only from Recipe No. 1 in that inulin (Orafti HP) was used as dietary fiber to replace NUTRIOSE® FM 10.

[0269] Chocolate analog No. 8 was produced using the same process as that of chocolate analog No. 1.

[0270] Results

[0271] Rheology

[0272] The products obtained were analyzed and the results presented in Table 4:

nd : non déterminé [0274] Comparaison des analogues 1 à 3 : effet du mélange fibre alimentaire et d’hydrolysat d’amidon [0273] [Table 4]

na: not determined [0274] Comparison of analogs 1 to 3: effect of the mixture of dietary fiber and starch hydrolyzate

[0275] For the first 3 recipes:

- The water content of the products is almost identical and is standard (around 1%),

- the flow thresholds are almost identical.

[0276] The products obtained can be used as chocolate bars (molded, in a solid state).

[0277] The analogue resulting from the recipe comprising the NUTRALYS, NUTRIOSE®, and GLUCIDEX® mixture gives a slightly better viscosity, but all of the recipes make it possible to obtain viscosities within the standard ranges of a milk chocolate.

[0278] Sensory analysis

[0279] Analogue No. 1, analogue No. 2 and analogue No. 2 as well as a control (“Auchan Bio” milk chocolate with 33% fat) were tasted blind by a jury of experts in sensory analysis of 6 people.

[0280] The results are presented in Figure 2A (Analogue no. 1), Figure 2B (Analogue no. 2), Figure 2C (Analogue no. 3) and Figure 2D (Control).

[0281] If we compare the samples of analogues to a milk chocolate on the market with the same % fat,

- analogue no. 1 is the one which, in terms of aromas, is closest to control.

- The color of analogues n°1, n°2 and n°3 are slightly darker than that of the control,

- analogue samples n°1, n°2 and n°3 have a slightly sandier texture than the commercial milk chocolate product, while remaining all three acceptable.

[0282] If we compare sample no. 1 to samples no. 2 and no. 3, analog no. 1 (prepared with NUTRALYS®S85+D, GLUCIDEX®IT12 and NUTRIOSE®FM10) is better because he introduces :

- a milky taste, - more melting texture,

- absence of secondary note or aftertaste,

- slightly sweet taste,

- has a slightly sandy texture in the mouth, similar to the control,

- has a texture that is neither too pasty nor too fluid, which provides a feeling of roundness in the mouth when tasting.

[0283] The mouth experience for analogue no. 1 is very pleasant. There is no side note or aftertaste, in particular you don't smell pea protein. The texture is very melting compared to samples with only NUTRIOSE® or only GLUCIDEX®. The pasty character is standard and almost identical to the control, with the analog being slightly sweeter.

[0284] Conclusion

[0285] The mixture of 8% NUTRALYS®, 5.25% GLUCIDEX® and 5.25% NUTRIOSE® gives a vegan chocolate analogue with characteristics close to milk chocolate with an identical percentage of fat.

[0286] In terms of process and rheology, between the 3 recipes (NUTRIOSE®/GLUCIDEX® mixture or only NUTRIOSE® or only GLUCIDEX® - always with 8% NUTRALYS), no significant difference was observed.

[0287] However, at the sensory level, differences are noted and the NUTRIOSE®/GLUCIDEX® mixture has given remarkable results:

- better milk flavor,

- better cast iron,

- no note or aftertaste of pea protein,

- slightly sweeter but still acceptable,

- very weak sandy sensation in the mouth.

[0288] For recipes 4 to 8, the water content of the products is almost identical and is standard (around 1%). The products obtained can be used as chocolate bars (they have been molded). [0289] The different recipes for the analogs made it possible to obtain viscosities within the standard ranges of a milk chocolate and few differences were observed between the samples in this area.

[0290] At the sensory level, on the contrary, significant differences are observed as described below:

[0291] Comparison of analog 1 with analogs 4 and 5: effect of plant protein

[0292] These different samples made it possible to demonstrate that legume/pea proteins make it possible to obtain milk chocolate analogues with better organoleptic properties compared to:

• milk chocolate analogues comprising rice proteins: in comparison, analogues with rice proteins have a slightly marked milky taste and not sweet enough. Also, the texture is very unsatisfactory because it is very sandy in the mouth. The presence of a more significant aftertaste after tasting was also determined;

• milk chocolate analogues comprising wheat proteins: in comparison, analogues with wheat proteins have a less marbling and overly sweet milky taste. Also, the texture is very unsatisfactory because it is very sandy in the mouth. The significant presence of unpleasant notes during tasting was also detected.

[0293] To conclude this part, it could be demonstrated that the chocolate analogues comprising the dietary fiber and the starch hydrolyzate useful for the invention as well as that legume proteins do not present the same attributes as similar analogues including rice or wheat proteins rather than legumes.

[0294] Comparison of analog 1 with analogs 6 and 7: effect of the degree of hydrolysis of the legume protein

[0295] Among the different chocolate analogues comprising legume proteins, the following observations were made: • All milk chocolate analogues comprising pea proteins have a strong milky taste as well as excellent melting properties.

• We notice that undesirable notes and/or aftertaste are quite low compared to other proteins; however, they are greater for analogues comprising NUTRALYS® S85 F than analogues comprising pea proteins having a greater degree of hydrolysis, which is surprising given that hydrolyzed proteins are known to present more unpleasant notes (notably more bitter) than non-hydrolyzed protein isolates.

[0296] Thus, in addition to the advantages observed previously (milky taste and melting texture), when the DH of the legume protein exceeds 4, the chocolates surprisingly present even fewer unpleasant notes, aftertastes as well as a smoother texture.

[0297] Comparison of analogues 1 and 8: effect of the nature of the dietary fiber:

• all milk chocolate analogues comprising pea proteins have a significant milky taste as well as excellent melting, both with inulin and with glucose-based fiber;

• however, the texture in the mouth is more pasty with inulin than that of chocolate analogues based on pea protein comprising glucose polymers comprising dietary fibers (NUTRIOSE®);

• it was also noted that the inulin-based analogue presented, compared to the pea protein-based analogues comprising glucose polymers comprising dietary fibers, an inferior (more spotted) visual appearance.

[0298] These observations make it possible to demonstrate that chocolate analogues comprising glucose polymeric legume proteins present Additional appearance and texture benefits when the fiber includes dietary fiber and not inulin.

[0299] In Table 5 below the results of the sensory panel are reported:

[0300] Table s

C*= control milk chocolate

[0301] Complementary embodiments

[0302] A chocolate analogue of the same type as analogue 1 comprising 2.6 g of GLUCIDEX® IT12 and 7.9 g of NUTRIOSE® FM 10 also has satisfactory organoleptic properties. The same applies to a chocolate analogue of the same type as analogue 1 comprising 7.9 g of GLUCIDEX® IT12 and 2.6 g of NUTRIOSE® FM 10. Likewise, analogues similar to that of example 1 but which present a greater quantity of pea protein (for example 15%) have improved organoleptic properties compared to analogues with the same quantities of pea protein but not presenting the combination of dietary fiber and hydrolyzate of starch. [0303] Numerous variations of the invention can be envisaged based on the description, including examples.

Claims

[Claim 1] Cocoa composition comprising cocoa, at least one legume protein, a sweetener, a dietary fiber and a starch hydrolyzate, in which: - the mass quantity of cocoa ranges from 5 to 75%, - the mass quantity (P) of legume protein ranges from 1 to 30%, - the mass quantity (E) of sweetener ranges from 20 to 60%, - the total mass quantity of dietary fiber (F) and starch hydrolyzate (H) ranges from 5 to 20%, and - the mass ratio (F)/(H) ranging from 10:90 to 90:10, said mass quantities being expressed as dry mass relative to the total dry mass of the composition. [Claim 2] Composition according to claim 1 characterized in that the sweetener is sucrose, maltitol or erythritol, preferably sucrose. [Claim 3] Composition according to one of the preceding claims, characterized in that the legume protein is a pea protein. [Claim 4] Composition according to one of the preceding claims, characterized in that the legume protein has a protein richness, expressed relative to the dry mass of the legume protein, of 75% or more, for example ranging from 80 to 95%. [Claim 5] Composition according to one of the preceding claims, characterized in that the legume protein has a degree of hydrolysis ranging from 5 to 10, for example from 5 to 8. [Claim 6] Composition according to one of the preceding claims, characterized in that the legume protein has a degree of hydrolysis ranging from 5.0 to 25.0, for example from 6.0 to 22.0, or from 11.0 to 20.0 or from 15.0 to 19.0. [Claim 7] Composition according to one of the preceding claims, characterized in that the starch hydrolyzate is a maltodextrin, preferably a dextrose equivalent (DE) maltodextrin ranging from 5 to 19, most preferably ranging from 8 to 15, for example approximately 12. [Claim 8] Composition according to one of the preceding claims characterized in that the dietary fiber comprises a total fiber content, determined according to the AOAC 2017.16 standard, of at least 55%, for example from 60 to 95%, generally of 65 to 90%, or even 70% to 85%. [Claim 9] Composition according to one of the preceding claims, characterized in that the dietary fiber is a soluble dietary fiber, preferably chosen from inulin, fructo-oligosaccharides and glucose polymers containing non-digestible dietary fibers, most preferably glucose polymers containing indigestible dietary fiber. [Claim 10] Composition according to one of the preceding claims, characterized in that the cocoa is present in the form of cocoa butter and/or cocoa mass and/or cocoa powder. [Claim 11] Composition according to one of the preceding claims, characterized in that the mass ratio (F)/(H) ranges from 30:70 to 70:30, or even from 40:60 to 60:40. [Claim 12] Composition according to one of the preceding claims, characterized in that the quantity by dry mass of legume protein ranges from 4 to 20%, for example from 5 to 10%, relative to the total dry mass of the composition . [Claim 13] Composition according to one of the preceding claims, characterized in that it further comprises at least one constituent chosen from flavorings, emulsifiers and vegetable oils or fats other than cocoa butter. [Claim 14] Composition according to one of the preceding claims, characterized in that its dry matter is greater than 95%, or even greater than 98%. [Claim 15] Composition according to one of the preceding claims characterized in that its Casson viscosity is less than 20 Pa.s, more particularly between 0.5 to 10 Pa.s, for example ranging from 1 and 6 Pa.s . [Claim 16] Composition according to one of the preceding claims, characterized in that it is free of any product of animal origin. [Claim 17] Composition according to one of the preceding claims characterized in that the fat (G) of the cocoa and the non-fatty products (NG) of the cocoa included in the composition are present in a mass ratio (G)/(NG) expressed in dry mass ranging from 5/95 to 100/0, for example from 10/90 to 90/10, advantageously from 50/50 to 90/10, preferably from 60/40 to 85/15. [Claim 18] Process for preparing a composition according to one of the preceding claims, characterized in that it comprises: - mixing the constituents to form a mixture, - grinding the mixture, - conching the crushed mixture, - tempering to form the composition. [Claim 19] Use of a mixture of dietary fiber (F) and starch hydrolyzate (H) in a mass ratio (F)/(H) ranging from 10:90 to 90:10 to improve the fondant in mouth and/or the roundness in the mouth and/or the milky taste of a cocoa composition comprising at least one legume protein.