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WO2024208873A1 - Composition de chocolat comprenant un composant de sarrasin - Google Patents

Composition de chocolat comprenant un composant de sarrasin Download PDF

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Publication number
WO2024208873A1
WO2024208873A1 PCT/EP2024/059014 EP2024059014W WO2024208873A1 WO 2024208873 A1 WO2024208873 A1 WO 2024208873A1 EP 2024059014 W EP2024059014 W EP 2024059014W WO 2024208873 A1 WO2024208873 A1 WO 2024208873A1
Authority
WO
WIPO (PCT)
Prior art keywords
range
amount
hydrolyzed
chocolate composition
chocolate
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/EP2024/059014
Other languages
English (en)
Inventor
Davide PIACENTINI
Tina Reissig
Katja Schiffer
Stefan Schmid
Katharina JANSING
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Chocoladefabriken Lindt & Spruengli AG
Chocoladefabriken Lindt and Sprungli AG
Original Assignee
Chocoladefabriken Lindt & Spruengli AG
Chocoladefabriken Lindt and Sprungli AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Chocoladefabriken Lindt & Spruengli AG, Chocoladefabriken Lindt and Sprungli AG filed Critical Chocoladefabriken Lindt & Spruengli AG
Priority to AU2024243543A priority Critical patent/AU2024243543A1/en
Priority to CH001201/2024A priority patent/CH721073B1/de
Publication of WO2024208873A1 publication Critical patent/WO2024208873A1/fr
Anticipated expiration legal-status Critical
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0026—Mixing; Roller milling for preparing chocolate
    • A23G1/0036—Conching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts

Definitions

  • the present invention relates to a chocolate composition comprising hydrolyzed buckwheat flour, in particular to a vegan chocolate composition comprising hydrolyzed buckwheat flour. Furthermore, the present invention relates to a chocolate product comprising said chocolate composition, preferably a vegan confectionary product comprising said vegan chocolate composition. Finally, the present invention relates to the use of hydrolyzed buckwheat flour as a milk replacement component in a chocolate composition, preferably a vegan chocolate composition.
  • the global chocolate market represented 44.35 billion USD in 2019 and is expected to grow up to 61.34 billion in 2027.
  • Most of the chocolates on the market are milk-based chocolates.
  • Milk chocolates, white chocolates, and compound chocolates contain milk-based components, such as milk powder or whey powder.
  • milk-based components used in chocolates have certain disadvantages.
  • Lactose a sugar found in dairy
  • Lactose intolerance is the inability to digest significant amounts of lactose, the major sugar found in dairy products/milk.
  • Lactose intolerance is caused by a shortage of the enzyme lactase.
  • Lactase is responsible for breaking milk sugar into two simpler forms of sugar, called glucose and galactose, which are then absorbed into the blood stream.
  • SUBSTITUTE SHEET (RULE 26) Symptoms can be controlled through diet by limiting their lactose ingestion. People differ in the amounts and types of foods they can tolerate.
  • Allergen-free plant-based chocolates are usually made with a base of rice powder or rice flour.
  • the main problems of these chocolates reside also in the taste and the texture. Their taste can be described as sweet but without any special character or pleasant notes. Their texture is (often) lacking (sufficient) creaminess that consumers appreciate in milk or white chocolates but do not find back in those chocolate alternatives.
  • US 10,555,543 B2 discloses the use of pea protein to substitute milk proteins in milk chocolate. However, as its formulation requires the presence of anhydrous milk fat to keep the chocolate taste and texture, this chocolate is not vegan.
  • oat flour or oat milk became popular in the dairy replacement market.
  • vegan chocolates have been produced by replacing the milk powder by oat flour or oat milk.
  • these vegan chocolates are often characterized by a comparatively coarse-grained and, compared to conventional milk chocolate, abrasive texture when consumed.
  • the oat flour contained in the chocolates leads to a decreased melting speed when consumed and thus also to a texture that is perceived as unpleasant compared to milk chocolate.
  • the clinging, mealy and creamy mouthfeels are significantly deteriorated in comparison to a standard milk chocolate.
  • the use of oat flour or oat milk leads to a typical "oat taste", by some people perceived as cardboard-like.
  • chocolate compositions including an oat component are not to everyone's taste.
  • a chocolate composition having reduced content of milk-based components or being free of any milk-based components, which has a high melting speed, a low clinging mouthfeel, a high creamy mouthfeel, a low mealy mouthfeel, and a high bite resistance.
  • This object has been surprisingly achieved by a chocolate composition comprising a cocoabased component, and hydrolyzed buckwheat flour. Furthermore, it has been surprisingly found that above-mentioned object is achieved by a confectionary product comprising a chocolate composition comprising a cocoa-based component, and hydrolyzed buckwheat flour. Finally, the above-mentioned object has been surprisingly achieved by the use of hydrolyzed buckwheat flour as a milk replacement in a chocolate composition.
  • the hydrolyzed buckwheat flour achieves a well-balanced property profile in view of texture and taste of a milk-based component reduced or even vegan chocolate composition, in particular in comparison to chocolate compositions implementing known milk replacement components as discussed above.
  • the creamy mouthfeel, the (less) clinging mouthfeel and the (less) mealy mouthfeel are significantly improved, while the other properties are maintained or improved as well.
  • the sensory profile of the composition according to the invention gets closer to the sensory profile of a standard milk chocolate than that other (solely) oat-based or vegan chocolates.
  • Figures 1a-f show conditions of the preparation process used for examples CE2 and IE1-
  • Figure 2 shows a spider web diagram comparing the texture evaluation results of a standard milk chocolate and chocolate compositions comprising oat flour (non-hydrolyzed (NH)) and buckwheat flour (non-hydrolyzed (NH)).
  • Figure 3 shows a spider web diagram comparing the texture evaluation results of chocolate compositions comprising hydrolyzed (H) buckwheat powder and non-hydrolyzed (NH) buckwheat flour.
  • cocoa mass is defined as the mass produced from cocoa beans by fermenting, drying, separating the beans from their skins, roasting, and grinding the cocoa beans to yield the cocoa mass. Cocoa mass is available from different commercial suppliers or may be prepared by common methods. In the preferred sense of the present disclosure, the cocoa mass has a content of fat of about 53 wt.-% based on the total weight of the cocoa mass with the remainder being carbohydrates, proteins, tannins, and theobromine.
  • cocoa butter as used herein is defined as the edible fat extracted from the cocoa beans.
  • cocoa butter is prepared by fermenting, drying, roasting, separating the beans from their skins, and grinding the cocoa beans to yield cocoa mass. Said cocoa mass is then pressed to separate the cocoa butter from the non-fat cocoa solids.
  • the cocoa butter may be deodorized to remove strong or undesirable tastes.
  • Cocoa butter contains an amount of 100 wt.-% of fat based on the total weight of the cocoa butter. In other words, cocoa butter consists of fat. Cocoa butter contains a high proportion of saturated fatty acids as well as monounsaturated oleic acid, which typically occur in the form of triglycerides.
  • cocoa powder as used herein is defined as the powdered form of dry non-fat cocoa solids obtained from the cocoa beans.
  • cocoa powder is prepared by fermenting, drying, roasting, separating the beans from their skins, and grinding the cocoa beans into cocoa mass. Said cocoa mass is then pressed to separate the cocoa butter from the non-fat cocoa solids. The non-fat cocoa solids are then powdered to form cocoa powder.
  • the cocoa powder may be treated with an alkaline to neutralize its acids. Cocoa powder contains a remainder of cocoa butter and hence contains fat. In a preferred embodiment, the cocoa powder contains about 11 wt.-% of fat based on the total weight of the cocoa powder.
  • conching denotes a process wherein a surface scraping mixer and agitator, known as a conche, evenly distributes cocoa butter within a chocolate composition and is believed to act as a “polisher” of the particles. The process also promotes flavor development through frictional heat, release of volatiles and acids, and oxidation. The process allows the production of chocolate with a mild and rich taste.
  • the temperature at which the conching step is performed is defined as the maximum temperature between loading and/or emptying of the conche. In other words, the temperature at which conching is carried out is the temperature of the composition to be conched when loaded into the conche, and/or the temperature of the conched composition when the composition is discharged from the conche.
  • the period of time for which the conching is performed may also be referred to as the conching time.
  • the period of time for which the conching is performed is the period of time between the end of the loading of the conche with the composition to be conched and the start of discharging the conched composition from the conche.
  • milk-based components refers to milk powder, lactose, and butter fat.
  • milk powder refers to a dairy product which is prepared by evaporating milk to dryness.
  • standard milk chocolate refers to a commercially available chocolate comprising of from about 40 wt.% to about 60 wt.% of sucrose, based on the total weight of the standard milk chocolate.
  • vegan denotes a product, which is free of any animal-derived substance.
  • vehicle chocolate as used herein denotes a composition, which resembles a chocolate composition and differs only in that any animal-derived substance therein, in particular any milk-based component therein, has been replaced by a plant-based component.
  • a composition has less than 1 wt.-% of animal-derived, preferably milk-based components, preferably less than 0.5 wt.-%, more preferably less than 0.1 wt.-%, even more preferably less than 0.01 wt.-% and most preferably 0 wt.-%.
  • buckwheat component denotes a component made from buckwheat and may in particular refer to one or more of non-hydrolyzed buckwheat flour and hydrolyzed buckwheat flour (powder).
  • hydrolyzed buckwheat flour and “hydrolyzed buckwheat powder” are used interchangeably.
  • the present invention is directed towards a chocolate composition, a confectionary product comprising said chocolate composition, the use of hydrolyzed buckwheat flour in said chocolate composition, as well as a method for producing said chocolate composition.
  • the present invention relates to a chocolate composition
  • a chocolate composition comprising a cocoa-based component and hydrolyzed buckwheat flour.
  • the surprising effect of the presence of the hydrolyzed buckwheat flour is that the property profile of the composition, in particular the properties bite resistance, melting speed, as well as clinging, creamy, and mealy mouthfeel are more balanced and closer to a standard milk chocolate than in case of chocolate compositions using milk replacement components known from the prior art, in particular including (solely) oat-based components.
  • the chocolate composition of the present invention in particular when not including any oat component, and the confectionary product comprising said chocolate composition avoid the typical mealy taste or "cardboard taste" that is often found in dairy-reduced or vegan chocolate compositions, e.g. in composition comprising an oat component.
  • buckwheat in particular hydrolyzed buckwheat flour, leads to a special taste that is not commonly known and that may be desirable when creating special chocolate compositions and confectionary products.
  • the chocolate composition according to the present invention preferably comprises the hydrolyzed buckwheat flour in an amount of at least 0.5 wt.-% with respect to the total weight of the chocolate composition, more preferably in an amount of at least 1.0 wt.-%, even more preferably in an amount of at least 2.0 wt.-%, still even more preferably in an amount of at least 3 wt.-%, still even more preferably in an amount of at least 4 wt.-%, and most preferably in an amount of at least 15 wt.-%.
  • the chocolate composition according to the present invention preferably comprises the hydrolyzed buckwheat flour in an amount of not more than 50 wt.-% with respect to the total weight of the chocolate composition, more preferably in an amount of not more than 40 wt.-%, even more preferably in an amount of not more than 35 wt- %, still even more preferably in an amount of not more than 30 wt.-%, and most preferably in an amount of not more than 25 wt.-%. If the amount of hydrolyzed buckwheat flour is less than the given amount, the positive effect of the hydrolyzed buckwheat flour will be present but very low and thus will not make a significant difference for the consumer.
  • the chocolate composition according to the present invention comprises the hydrolyzed buckwheat flour in an amount in the range of from 1 to 35 wt.-% with respect to the total weight of the chocolate composition, more preferably in the range of from 2 to 32 wt.-%, even more preferably in the range of from 3 to 30 wt.-%, still even preferably in the range of from 4 to 25 wt.-%, and most preferably in the range of from 15 to 25 wt.-%.
  • the chocolate composition comprises the hydrolyzed buckwheat flour in an amount in the range of from 1 to 12 wt.-% with respect to the total weight of the chocolate composition.
  • the hydrolyzed buckwheat flour can be used to replace at least a part of milk-based components in the chocolate composition.
  • a milk-based component reduced (i.e. dairy- reduced) chocolate composition can be produced.
  • the chocolate composition does not comprise any milk-based components.
  • the chocolate composition of the present invention is a vegan chocolate composition.
  • the chocolate composition additionally comprises non-hydrolyzed buckwheat flour.
  • Non-hydrolyzed buckwheat flour is easily accessible by milled buckwheat and usually available on the market for reasonable prices.
  • non-hydrolyzed buckwheat flour is produced from buckwheat grains essentially only through mechanical processes, e.g. grinding.
  • the chocolate composition comprises hydrolyzed buckwheat flour and does not contain any non-hydrolyzed buckwheat flour.
  • Hydrolyzed buckwheat flour has the surprising effect that the creamy mouthfeel of chocolate compositions comprising the hydrolyzed buckwheat flour is significantly improved in view of chocolate compositions comprising non-hydrolyzed buckwheat flour or milk-replacement components known from the prior art. Further, hydrolyzed buckwheat flour has the surprising effect that the (less) clinging mouthfeel and the (less) mealy mouthfeel of chocolate compositions comprising the hydrolyzed buckwheat flour is significantly improved in view of chocolate compositions comprising non-hydrolyzed buckwheat flour or milk-replacement components known from the prior art.
  • the hydrolyzed buckwheat flour is obtained by hydrolysis (e.g. enzymatic hydrolysis, acid hydrolysis, alkali hydrolysis, thermal hydrolysis, or hydrolysis resulting from ultrasonic or microwave treatment) of non-hydrolyzed buckwheat flour.
  • hydrolysis e.g. enzymatic hydrolysis, acid hydrolysis, alkali hydrolysis, thermal hydrolysis, or hydrolysis resulting from ultrasonic or microwave treatment
  • the non-enzymatic methods of hydrolysis typically have a low selectivity, resulting in the formation of undesirable by-products, and require high temperatures and pressures.
  • the hydrolyzed buckwheat flour is obtained by enzymatic hydrolysis of buckwheat flour, even more preferably obtained by enzymatic hydrolysis by non-GMO enzymes, and most preferably obtained by enzymatic hydrolysis of buckwheat flour using an enzyme selected from the list consisting of a-amylase, p-amylase, and y-amylase.
  • the hydrolyzed buckwheat flour is obtained by enzymatic hydrolysis by a-amylase.
  • a-amylase catalyzes the hydrolysis of inner a-1 ,4 glycosidic bonds, thus leading predominantly to breakdown of large polysaccharide chains, while p-amylase and y-amylase are specific to terminal glycosidic bonds yielding predominately maltose and glucose.
  • a-amylase effectively reduces the size of polysaccharide molecules such as starch in the buckwheat flour.
  • the hydrolyzed buckwheat flour of the chocolate composition of the present invention has a dextrose equivalent of at least 5, more preferably of at least 10, even more preferably of at least 15, still even more preferably of at least 20, and most preferably of at least 25.
  • the hydrolyzed buckwheat flour of the chocolate composition of the present invention comprises starch in an amount of not more than 55 wt.- %, more preferably not more than 45 wt.-%, even more preferably not more than 35 wt.-%, and most preferably not more than 25 wt.-%.
  • Non-hydrolyzed buckwheat flour usually has a dextrose equivalent of not more than 2, preferably not more than 1 , and most preferably of 0.
  • non-hydrolyzed buckwheat flour usually has a starch content of more than 60 wt-%, more preferably more than 65 wt-%, and most preferably in the range of from 68 to 70 wt-%.
  • Non-hydrolyzed buckwheat flour and hydrolyzed buckwheat flour can be used in mixture as the buckwheat component of the chocolate composition of the present invention.
  • the buckwheat component consists of hydrolyzed buckwheat flour.
  • the chocolate composition does not contain a (dried) fermented flour or a (dried) flour derived from fermented cereals (e.g. wheat, rye, durum wheat, rice, barley, millet, kamut, emmer, einkom, spelt or chia), pseudo-cereals (e.g. buckwheat, quinoa), pulses (e.g. peas or chickpeas), tubers (e.g. potato, sweet potato, yam, cassava or canna tubers), fractions of said cereals, fractions of said pseudo-cereals, fractions of said pulses, fractions of said tubers or combinations thereof.
  • fermented cereals e.g. wheat, rye, durum wheat, rice, barley, millet, kamut, emmer, einkom, spelt or chia
  • pseudo-cereals e.g. buckwheat, quinoa
  • pulses e.g. pe
  • the chocolate composition is free of fermented buckwheat flour and of flour derived from fermented buckwheat or fractions of buckwheat.
  • fermented flour is a flour obtained by fermentation of non-hydrolyzed flour. Fermentation is typically conducted with microorganisms, such as bacteria, in particular lactic acid bacteria and acetic acid bacteria, and/or yeast, in particular sourdough yeast.
  • the microorganisms convert the saccharides (e.g, glucose, maltose, sucrose etc) present in the flour and typically obtained by hydrolysis of said flour to organic acids (e.g. lactic acid, acetic acid), alcohols (e.g.
  • the sourdough yeasts convert the flour saccharides (maltose, sucrose, glucose, and fructose) via the Embden-Meyerhof-Parnas (EMP) pathway into pyruvate, thereby generating both ATP and reducing power, and further convert pyruvate into ethanol and carbon dioxide (alcoholic fermentation), thereby regenerating the cofactor NAD+ consumed in the upper part of the EMP pathway.
  • EMP Embden-Meyerhof-Parnas
  • the yeast produces flavor-active metabolites, in particular higher alcohols from amino-acids, such as 3-methyl-1-butanol, from L-leucine, either anabolically (side-product of amino acid biosynthesis) or catabolically (amino acid conversion via the Ehrlich pathway).
  • amino-acids such as 3-methyl-1-butanol
  • Lactic acid bacteria are Gram-positive, catalase-negative, anaerobic bacteria involved in the production of lactic acid from pyruvate, produced via the EMP pathway from flour saccharides, to generate both ATP and reducing power in the case of homofermentative LAB species, or in the production of lactic acid and ethanol or acetic acid (produced from pyruvate and acetyl-phosphate, respectively) and carbon dioxide, produced via the phosphogluconate pathway from flour saccharides, to generate both ATP and reducing power in the case of heterofermentative LAB species.
  • Acetic acid bacteria are Gram-positive, catalase-negative, oxidase-positive, aerobic bacteria, which produce acetic acid from ethanol and/or gluconic acid from glucose by partial oxidation of these substrates in the cells’ periplasm, using dedicated cofactor-depending fehydrogenases that are embedded in the cytoplasmic membrane at the periplasmic site.
  • the hydrolyzed buckwheat flour and the non-hydrolyzed buckwheat flour are free of fermented buckwheat flour or flour derived from fermented buckwheat or fermented buckwheat fractions.
  • the composition according to the present invention comprises the hydrolyzed buckwheat flour and an oat component.
  • the hydrolyzed buckwheat flour may be combined with non-hydrolyzed or hydrolyzed oat flour.
  • the hydrolyzed buckwheat flour is used in combination with a non-hydrolyzed oat flour.
  • the hydrolyzed buckwheat flour is used in combination with a non-hydrolyzed oat flour and a hydrolyzed oat flour.
  • the hydrolyzed oat flour has a dextrose equivalent of at least 5, more preferably of at least 10, even more preferably of at least 15, still even more preferably of at least 20, and most preferably of at least 25.
  • the hydrolyzed oat flour of the chocolate composition of the present invention comprises starch in an amount of not more than 55 wt.-%, more preferably not more than 45 wt.-%, even more preferably not more than 35 wt.-%, and most preferably not more than 25 wt.-%.
  • the hydrolyzed oat flour is obtained by hydrolysis of non-hydrolyzed oat flour, more preferably obtained by enzymatic hydrolysis of oat flour, even more preferably obtained by enzymatic hydrolysis by non-GMO enzymes, and most preferably obtained by enzymatic hydrolysis of oat flour using an enzyme selected from the list consisting of a- amylase, p-amylase, and y-amylase.
  • the hydrolyzed oat flour is obtained by enzymatic hydrolysis by a-amylase.
  • the composition according to the present invention comprises the hydrolyzed buckwheat flour and a millet component.
  • the hydrolyzed buckwheat flour may be combined with non-hydrolyzed or hydrolyzed millet flour.
  • the hydrolyzed buckwheat flour is used in combination with a non-hydrolyzed millet flour.
  • the hydrolyzed buckwheat flour is used in combination with a non-hydrolyzed millet flour and a hydrolyzed millet flour.
  • the hydrolyzed millet flour has a dextrose equivalent of at least 5, more preferably of at least 10, even more preferably of at least 15, still even more preferably of at least 20, and most preferably of at least 25.
  • the hydrolyzed millet flour of the chocolate composition of the present invention comprises starch in an amount of not more than 55 wt.-%, more preferably not more than 45 wt.-%, even more preferably not more than 35 wt.-%, and most preferably not more than 25 wt.-%.
  • the hydrolyzed millet flour is obtained by hydrolysis of non- hydrolyzed millet flour, more preferably obtained by enzymatic hydrolysis of millet flour, even more preferably obtained by enzymatic hydrolysis by non-GMO enzymes, and most preferably obtained by enzymatic hydrolysis of millet flour using an enzyme selected from the list consisting of a-amylase, p-amylase, and y-amylase.
  • the hydrolyzed millet flour is obtained by enzymatic hydrolysis by a-amylase.
  • the hydrolyzed buckwheat flour achieves best results when being present in the chocolate composition without the presence of any other milkreplacement component known from the prior art.
  • the chocolate composition of the present invention does not comprise any other hydrolyzed flour, more preferably does not comprise a hydrolyzed flour based on wheat, rye, or barley, even more preferably does not comprise a hydrolyzed cereal-based flour with the exception of the buckwheat flour, a combination of buckwheat flour and oat flour, and a combination of buckwheat flour and millet flour, and most preferably does not comprise a hydrolyzed rice based flour, a hydrolyzed pseudocereal based flour, and a hydrolyzed cereal based flour with the exception of the buckwheat flour, a combination of buckwheat flour and oat flour, and a combination of buckwheat flour and millet flour.
  • the chocolate composition of the present invention does not comprise any other hydrolyzed or nonhydrolyzed flour, more preferably does not comprise a hydrolyzed or non-hydrolyzed flour based on wheat, rye, or barley, even more preferably does not comprise a hydrolyzed or nonhydrolyzed cereal-based flour with the exception of the buckwheat flour, a combination of buckwheat flour and oat flour, and a combination of buckwheat flour and millet flour, and most preferably does not comprise a hydrolyzed or non-hydrolyzed rice based flour, a hydrolyzed or non-hydrolyzed pseudocereal based flour, and a hydrolyzed or non-hydrolyzed cereal based flour with the exception of the buck
  • chocolate compositions comprising combinations with other milkreplacement components known from the prior art still have improved properties in comparison to chocolate compositions comprising only such milk-replacement components known from the prior art.
  • the hydrolyzed buckwheat flour can be mixed with a bulking agent as defined further below.
  • the hydrolyzed buckwheat flour is mixed with the bulking agent before being added to the composition. This can be done by mixing two powders.
  • the hydrolyzed buckwheat flour and the bulking agent are suspended in a solution and subsequently dried, e.g., spray dried.
  • a chocolate composition comprises a cocoa-based component.
  • This cocoa-based component provides calories, creaminess, and taste.
  • cocoa-based components are derived from the cocoa bean. However, some cocoa-based components can also be derived from the cocoa pulp.
  • the cocoa-based component comprises, preferably consists of, a component selected from the list of cocoa mass, cocoa powder, cocoa butter, or mixtures thereof.
  • the chocolate composition according to the present invention comprises the cocoa-based component in an amount in the range of from 3 wt.-% to 60 wt.-% with respect to the total weight of the chocolate composition, preferably in an amount in the range of from 25 wt.-% to 50 wt.-%, more preferably in an amount in the range of from 30 wt.-% to 45 wt.-%, even more preferably in an amount in the range of from 35 wt.-% to 43 wt.-%,and most preferably in an amount in the range of from 38 wt.-% to 40 wt.- %.
  • the cocoa-based component comprises, preferably consists of cocoa mass and cocoa butter.
  • the cocoa mass is preferably present in the chocolate composition in an amount in the range of from 10 wt.-% to 20 wt.-%, more preferably in the range of from 12 wt.-% to 18 wt.-%, even more preferably in the range of from 13 wt.-% to 17 wt.-%, and most preferably in the range of from 14 wt.-% to 16 wt.-%.
  • the cocoa butter is present in the chocolate composition according to the present invention in an amount in the range of from 15 wt.-% to 35 wt.-%, preferably in the range of from 20 wt.-% to 30 wt.-%, even more preferably in the range of from 21 wt.-% to 25 wt.-%, and most preferably in the range of from 22 wt.-% to 24 wt.-%.
  • a chocolate composition is sweet.
  • the chocolate composition according to the present invention further comprises a sweetener.
  • the chocolate composition comprises the sweetener preferably in an amount in the range of from 20 wt.-% to 50 wt.-% with respect to the total weight of the chocolate composition, more preferably in an amount in the range of from 25 wt.- % to 40 wt.-%, even more preferably in an amount in the range of from 30 wt.-% to 38 wt.-%, and most preferably in an amount in the range of from 32 wt.-% to 36 wt.-%.
  • the sweetener is selected from glucose, fructose, sucrose, maltose, galactose, invert sugar, trehalose, tagatose, honey, agave sugar, coconut blossom sugar, brown sugar, cacao fruit sugar, maple sugar, molasses, rice syrup, isomaltulose, kojibiose, L-arabiose, ribose, sorbose, yacon syrup, lactose, laetose, allose, and mixtures thereof.
  • the chocolate composition according to the present invention comprises a bulking agent.
  • a bulking agent is usually applied to provide mass to the chocolate composition without further increasing the calory value.
  • the bulking agent usually is not digested by the human body.
  • the chocolate composition comprises the bulking agent in an amount in the range of from 1 wt.-% to 40 wt.-% with respect to the total weight of the chocolate composition, more preferably in an amount in the range of from 5 wt.-% to 25 wt.-%, more preferably in an amount in the range of from 10 wt.-% to 20 wt.- %, even more preferably in an amount in the range of from 11 wt.-% to 18 wt.-%, and most preferably in an amount in the range of from 12 wt.-% to 14 wt.-%.
  • the bulking agent of the chocolate composition of the present invention is selected from the list consisting of polydextrose, maltodextrin, oligofructose, fibers, dextrin, inulin, acacia fiber, arabinoxylan, beet root fiber, cassava fiber, cocoa shell powder, guar gum, gum acaia, locust bean gum, and mixtures thereof.
  • the chocolate composition according to the present invention further comprises an emulsifier.
  • an emulsifier acts as a phase transfer catalyst and helps homogenizing the lipid and the hydrophile phases of the components in the mixture.
  • the chocolate composition according to the present invention comprises the emulsifier in an amount of 5 wt.-% or less with respect to the total weight of the chocolate composition, preferably in an amount of 3 wt.-% or less, more preferably in an amount of 2 wt.-% or less, even more preferably in an amount of 1 wt.-% or less, still even more preferably in an amount of 0.75 wt.-% or less, and most preferably of 0.60 wt.-% or less.
  • the emulsifier of the chocolate composition of the present invention is selected from the list consisting of lecithin, monoglycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin polyricinoleate, oat oil, and mixtures thereof.
  • the emulsifier is lecithin, wherein lecithin is preferably selected from the list consisting of sunflower lecithin, soy lecithin, oat lecithin, or mixtures thereof.
  • the chocolate composition according to the present invention further comprises a flavoring agent.
  • the flavoring agent is selected from the list consisting of vanilla flavor, malt flavor, caramel flavor, milk flavor, and mixtures thereof.
  • the amount of the flavor agents in the chocolate composition according to the present invention is not higher than 1 wt.-% with respect to the total weight of the chocolate composition.
  • the chocolate composition according to the present invention further comprises a taste enhancer.
  • a taste enhancer is preferably selected from almond paste or nut paste. It is believed that the taste enhancer helps to make the taste of the milkreplacement component less prominent, i.e., masks or hides it.
  • the chocolate composition of the present invention comprises the taste enhancer in an amount in the range of from 1 to 20 wt.-%, preferably in the range of from 5 to 15 wt.-%, and most preferably in the range of from 9 to 11 wt.-%.
  • a chocolate composition according to the present invention, wherein the chocolate composition comprises: cocoa mass in an amount in the range of from 10 wt.-% to 20 wt.-%, preferably in the range of from 12 wt.-% to 18 wt.-%, more preferably in the range of from 13 wt.-% to 17 wt.-%, and most preferably in the range of from 14 wt.-% to 16 wt.-%, cocoa butter in an amount in the range of from 15 wt.-% to 35 wt.-%, preferably in the range of from 20 wt.-% to 30 wt.-%, more preferably in the range of from 21 wt.-% to 25 wt.-%, and most preferably in the range of from 22 wt.-% to 24 wt.-%, hydrolyzed buckwheat flour in an amount in the range of from 1 wt.-% to 35 wt
  • the chocolate composition is a milk chocolate composition having reduced milk-based components, i.e., a milk chocolate composition, wherein the amount of milk-based components has been reduced compared to a standard milk chocolate.
  • the chocolate composition is a composition as described in the preceding sentence, wherein the milk-based components have been removed, thereby yielding a vegan chocolate composition.
  • the composition as described before comprises a) cocoa mass in an amount of from 8 wt.% to 16 wt.%, b) cocoa butter in an amount of from 20 wt.% to 27 wt.%, d) hydrolyzed buckwheat flour in an amount of from 4 wt.% to 25 wt.-%, e) a sweetener in an amount of from 25 wt.% to 36 wt.%, each based on the total weight of the milk-based components reduced, preferably vegan, milk chocolate composition.
  • the chocolate composition is a dark chocolate composition having reduced milk-based components, i.e., a dark chocolate composition, wherein the amount of milk-based components has been reduced compared to a standard dark chocolate.
  • the chocolate composition is a composition as described in the preceding sentence, wherein the milk-based components have been removed, thereby yielding a dark vegan chocolate composition.
  • the composition as described before comprises a) cocoa mass in an amount of from 20 wt.% to 80 wt.%, b) cocoa butter in an amount of from 4 wt.% to 31 wt.%, d) hydrolyzed buckwheat flour in an amount of from 4 wt.% to 25 wt.%, e) a sweetener in an amount of from 0 wt.% to 50 wt.%, each based on the total weight of the milk-based components reduced, preferably vegan, dark chocolate composition.
  • the chocolate composition is a white chocolate composition, i.e. , a white chocolate composition, wherein the amount of milk-based components has been reduced compared to a standard white chocolate. It is understood that a white chocolate composition does not contain cocoa mass or cocoa powder.
  • the cocoa-based component comprised in the white chocolate composition according to the present invention is cocoa butter.
  • the chocolate composition is a composition as described in the preceding sentence, wherein the milk-based components have been removed, thereby yielding a bright vegan chocolate composition.
  • the composition as described before comprises a) cocoa butter in an amount of from 28 wt.-% to 37 wt.-%, b) a sweetener in an amount of from 25 wt.-% to 50 wt.-%, d) hydrolyzed buckwheat flour in an amount of from 10 wt.-% to 30 wt.-%, each based on the total weight of the milk-based components reduced, preferably vegan, white chocolate composition.
  • the present invention further provides a confectionary product comprising a chocolate composition comprising a cocoa-based component and hydrolyzed buckwheat flour.
  • the chocolate composition of the confectionary product of the present invention is a chocolate composition according to any of the embodiments described precedingly.
  • the confectionary product is a chocolate product or a chocolate substitute product.
  • the confectionary product according to the present invention is a chocolate product or chocolate substitute product according to the requirements of the German Regulation on Cocoa and Chocolate Products of 15 December 2003 (KakaoV 2003).
  • the confectionary product is a vegan product.
  • the confectionary product is a chocolate product comprising milk chocolate, dark chocolate, or white chocolate, wherein the amount of milk-based components is reduced in comparison to a standard milk chocolate, a standard dark chocolate, or a standard white chocolate.
  • the confectionary product is a milk-based components reduced milk chocolate, preferably a chocolate comprising the vegan chocolate composition as defined herein.
  • the confectionary product is a dark chocolate.
  • the dark chocolate comprises, preferably consists of, the milkbased components reduced dark chocolate composition, preferably a chocolate comprising the dark vegan chocolate composition as defined herein.
  • the confectionary product is a milk-based components reduced white chocolate, preferably a chocolate comprising the bright vegan chocolate composition as defined herein.
  • the confectionary product is a core-shell type confectionary product.
  • core-shell type product comprises at least two portions, i.e., a core, and a shell covering the entire surface of the core.
  • the core may be a fat-based filling or a water-based filling, such as caramel, and the shell comprises, preferably consists of, a chocolate composition as defined herein.
  • the confectionary product is a spread.
  • the present invention further relates to the use of hydrolyzed buckwheat flour as a milk replacement component in a chocolate composition.
  • the chocolate composition is a vegan chocolate composition.
  • the hydrolyzed buckwheat flour is used in the chocolate composition in an amount of at least 0.5 wt.-% with respect to the total weight of the chocolate composition, more preferably in an amount of at least 1.0 wt.-%, even more preferably in an amount of at least 2.0 wt.-%, still even more preferably in an amount of at least 3.0 wt.-%, and most preferably in an amount of at least 4.0 wt.-%.
  • the hydrolyzed buckwheat flour is used in the chocolate composition in an amount of not more than 50 wt.-% with respect to the total weight of the chocolate composition, more preferably in an amount of not more than 40 wt.-%, even more preferably in an amount of not more than 35 wt.-%, still even more preferably in an amount of not more than 30 wt.-%, and most preferably in an amount of not more than 25 wt- %.
  • the hydrolyzed buckwheat flour can be used to replace at least a part of milk-based components in the chocolate composition.
  • the use of hydrolyzed buckwheat flour can achieve a milk-based component reduced chocolate composition.
  • the hydrolyzed buckwheat flour is used without the presence of any milk-based components.
  • the hydrolyzed buckwheat flour can be used in combination with non-hydrolyzed buckwheat flour.
  • the hydrolyzed buckwheat flour and an oat component are used.
  • the hydrolyzed buckwheat flour can be used in combination with non-hydrolyzed or hydrolyzed oat flour.
  • the hydrolyzed buckwheat flour is used in combination with a non-hydrolyzed oat flour.
  • the hydrolyzed buckwheat flour is used in combination with a non-hydrolyzed oat flour and/or a hydrolyzed oat flour.
  • the hydrolyzed buckwheat flour and a millet component are used.
  • the hydrolyzed buckwheat flour can be used in combination with non-hydrolyzed or hydrolyzed millet flour.
  • the hydrolyzed buckwheat flour is used in combination with a non-hydrolyzed millet flour.
  • the hydrolyzed buckwheat flour is used in combination with a non-hydrolyzed millet flour and/or a hydrolyzed millet flour.
  • the hydrolyzed buckwheat flour, the hydrolyzed oat flour, and/or the hydrolyzed millet flour are obtained by hydrolysis of the respective non-hydrolyzed flour, more preferably obtained by enzymatic hydrolysis of the respective non-hydrolyzed flour, even more preferably obtained by enzymatic hydrolysis by non-GMO enzymes, and most preferably obtained by enzymatic hydrolysis of the respective non-hydrolyzed flour using an enzyme selected from the list consisting of a-amylase, p-amylase, and y-amylase.
  • the hydrolyzed buckwheat flour, the hydrolyzed oat flour, and/or the hydrolyzed millet flour are obtained by enzymatic hydrolysis by a-amylase.
  • the hydrolyzed buckwheat flour, the hydrolyzed oat flour, and/or the hydrolyzed millet flour of the use of the present invention have a dextrose equivalent of at least 5, more preferably of at least 10, even more preferably of at least 15, still even more preferably of at least 20, and most preferably of at least 25.
  • the hydrolyzed buckwheat flour, the hydrolyzed oat flour, and/or the hydrolyzed millet flour of the use of the present invention comprise starch in an amount of not more than 55 wt.-%, more preferably not more than 45 wt.-%, even more preferably not more than 35 wt.-%, and most preferably not more than 25 wt.-%.
  • Non-hydrolyzed buckwheat flour, non-hydrolyzed oat flour, and non-hydrolyzed millet flour usually have a dextrose equivalent of not more than 2, preferably not more than 1 , and most preferably of 0.
  • Non-hydrolyzed buckwheat flour and hydrolyzed buckwheat flour can be used in mixture as the buckwheat component in the present invention.
  • the buckwheat component consists of hydrolyzed buckwheat flour.
  • the present invention further provides a method of manufacturing a chocolate composition, the method comprising the steps of a) providing a cocoa-based component and hydrolyzed buckwheat flour; b) mixing the components of step a) to provide a first mixture; and c) conching the first mixture to yield the chocolate composition.
  • step a) of the process according to the present invention further comprises providing at least one component selected from the list consisting of a sweetener, an emulsifier, and a flavoring agent, preferably providing at least one component selected from the list consisting of a bulking agent, a sweetener, an emulsifier, and a flavoring agent.
  • step b) is followed by a refining step, whereas the refining step preferably comprises treating the first mixture with a refiner.
  • step c) of the method according to the present invention is carried out at a temperature of less than 65 °C, preferably at a temperature of 64 °C or less, more preferably at a temperature of 63 °C or less, more preferably at a temperature of 62 °C or less, even more preferably at a temperature of 61.5 °C or less, still even more preferably at a temperature of 61 °C or less, and most preferably at a temperature of 60 °C or less.
  • step c) of the method according to the present invention is carried out at a temperature in the range of from 55 °C to less than 65 °C, preferably at a temperature in the range of from 56 °C to 64 °C, more preferably at a temperature in the range of from 57 °C to 63 °C, even more preferably at a temperature in the range of from 58 °C to 62 °C, still even more preferably at a temperature in the range of from 58.5 °C to 61.5 °C, and most preferably at a temperature in the range of from 59 °C to 61 °C.
  • step c) is preferably carried out for a duration of 20 h or less, preferably for a duration of 8 h or less.
  • the time needed for conching depends on the type of chocolate produced.
  • the conching time is preferably in the range of from 5 to 20 h.
  • the conching time is preferably in the range of from 5 to 12 h.
  • the conching time is preferably in the range of from 2 to 7 h.
  • the chocolate composition is a chocolate composition as defined herein.
  • the hydrolyzed buckwheat flour is a hydrolyzed buckwheat flour as defined herein.
  • the cocoa-based component is a cocoa-based component as defined herein.
  • the present invention provides a chocolate composition produced by the method as defined herein.
  • a chocolate composition comprising:
  • the chocolate composition according to clause #1 wherein the chocolate composition comprises the buckwheat component in an amount in the range of from 1 to 35 wt.-% with respect to the total weight of the chocolate composition, preferably in the range of from 2 to 32 wt.-%, more preferably in the range of from 3 to 30 wt.-%, still even more preferably in the range of from 4 to 25 wt.-%, and most preferably in the range of from 15 to 25 wt.-%.
  • buckwheat component comprises buckwheat flour, preferably comprises non-hydrolyzed buckwheat flour or hydrolyzed buckwheat flour, most preferably comprises hydrolyzed buckwheat flour.
  • cocoa-based component comprises, preferably consists of, a component selected from the list of cocoa mass, cocoa powder, cocoa butter, or mixtures thereof.
  • the chocolate composition comprises: cocoa mass in an amount in the range of from 10 wt.-% to 20 wt.-%, preferably in the range of from 12 wt.-% to 18 wt.-%, more preferably in the range of from 13 wt- % to 17 wt.-%, and most preferably in the range of from 14 wt.-% to 16 wt.-%, cocoa butter in an amount in the range of from 15 wt.-% to 35 wt.-%, preferably in the range of from 20 wt.-% to 30 wt.-%, more preferably in the range of from 21 wt- % to 25 wt.-%, and most preferably in the range of from 22 wt.-% to 24 wt.-%, hydrolyzed buckwheat flour, non-hydrolyzed buckwheat flour, or a mixture thereof in an amount in the range of
  • a confectionary product comprising the chocolate composition according to any of the preceding clauses.
  • the buckwheat component comprises, preferably consists of buckwheat flour, preferably comprises, preferably consists of, nonhydrolyzed buckwheat flour or hydrolyzed buckwheat flour, most preferably comprises, preferably consists of, hydrolyzed buckwheat flour.
  • a method of manufacturing a chocolate composition comprising the steps of a) providing a cocoa-based component and a buckwheat component; b) mixing the components of step a) to provide a first mixture; and c) conching the first mixture to yield the chocolate composition.
  • the DE is determined using a Luff-Schoorl titration according to ASU 39.00-6 1981 and ASU 31.00-11 1984, wherein the abbreviation ASU refers to the German ASU (‘Amtliche Sammlung von für fürsvon’).
  • Table 1 Ingredients used in the present examples.
  • Comparative Example 1 is a standard milk chocolate (International milk chocolate available by Chocoladefabriken Lindt & Sprungli AG).
  • the comparative example CE2 and the examples according to the invention IE1 , IE2 are based on common chocolate composition recipes. These base recipes of the chocolate compositions can be found in tables 2 and 3.
  • Table 2 General recipe for examples IE1 , IE2. a composition of the milk replacement component cf. table 4
  • Table 3 General recipe for example CE2. a composition of the milk replacement component cf. table 4
  • the chocolate compositions according to tables 2 and 3 were prepared on a laboratory scale.
  • the milk replacement compositions were mixed together from powdered ingredients in amounts according to the values as found in table 4.
  • Sugar, cocoa mass, milk replacement component, and the flavors were mixed in a Thermomix TM 5 of Vortechnik SE & Co. KG at 50 °C and level 3-4 for 4 minutes ( Figure 1a).
  • the chocolate compositions were molded into samples with 10 wt.-% almond paste added in case of CE2.
  • the samples had the form of 3.5 x 3.5 x 0.5 cm ( Figure 1f).
  • the chocolate samples have been evaluated by a sensory analysis consisting of a panel of five qualified sensory testers. a) T raining of sensory testers
  • the training equips the sensory testers with basic knowledge of the procedures used in sensory analysis. The ability to perceive, recognize, and describe sensory stimuli is developed. Aptitude for sensory testing is measured by the subsequent aptitude test. The sensory aptitude test is repeated regularly (usually once a year).
  • the test persons are trained and instructed for the test procedures.
  • the sensory tester training includes the following theoretical topics:
  • Test probes for the perception of a stimulus are provided according to DIN EN ISO 8586:2014, Tab. 4 (two tastes are presented per test in the form of two triangle tests). The probes are:
  • Citric acid Citric acid; 0.3 g/l*
  • Test probes for recognition of the basic tastes following DIN EN ISO 8586:2014, Tab. 3 (recognition is limited to sweet, sour, salty, bitter due to relevance).
  • One sample contains water.
  • the probes are:
  • Citric Acid Citric Acid
  • Color series for color perception following DIN EN ISO 8586:2014 a) From yellow to green b) From red via violet to blue c) From light gray to dark gray
  • DIN 10964-2014 The aim is to describe the product characteristics (e.g. taste, texture) by means of properties. Areas of application: Characterization of product standards, to check the influence of changed raw materials, recipe changes and production-related changes. The test persons describe their sensory perceptions accurately and understandably. The number of testers should be at least 3. The terms used to describe the product can be freely chosen by the testers or selected from a predefined list. The participants are trained according to DIN EN ISO 8586 as outlined above.
  • CE1 and CE2 confirms the understanding of the findings in the prior art.
  • NH non-hydrolyzed oat flour
  • CE2 shows clearly inferior melting speed as well as more clinging, and more mealy mouthfeel.
  • non-hydrolyzed oat flour does not achieve a satisfying creamy mouthfeel.
  • CE1 , CE2 and IE1 show that non- hydrolyzed (NH) buckwheat flour (IE1) does not create a well-balanced property profile either.
  • IE1 non- hydrolyzed buckwheat flour
  • the melting speed and the creamy mouthfeel are improved in comparison to the respective comparative example implementing non-hydrolyzed oat flour only (CE2, cf. Table 4, Figure 2).
  • the composition IE1 (NH buckwheat flour) leads to a clinging mouthfeel and a rather mealy mouthfeel, which are both not perceived as desirable properties in a chocolate.
  • IE2 hydrolyzed buckwheat powder
  • IE1 non-hydrolyzed buckwheat flour
  • hydrolyzed buckwheat powder yields a well-balanced property profile (cf. Table 4 and Figure 3), in particular avoiding the negative properties of non- hydrolyzed buckwheat powder mentioned above.
  • the negative clinging mouthfeel and mealy mouthfeel of IE1 are significantly improved, i.e. reduced, by the use of hydrolyzed buckwheat powder (IE2).
  • IE2 achieves a better creamy mouthfeel which is even comparable to a standard milk chocolate (CE1).
  • the melting speed and the bite strength of IE2 are comparable to a standard milk chocolate (CE1).

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne une composition de chocolat comprenant un composant à base de cacao et de la farine de sarrasin hydrolysée.
PCT/EP2024/059014 2023-04-03 2024-04-03 Composition de chocolat comprenant un composant de sarrasin Pending WO2024208873A1 (fr)

Priority Applications (2)

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AU2024243543A AU2024243543A1 (en) 2023-04-03 2024-04-03 Chocolate composition comprising a buckwheat component
CH001201/2024A CH721073B1 (de) 2023-04-03 2024-04-03 Schokoladenzusammensetzung mit Buchweizen-Bestandteil

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EP23166416.0 2023-04-03
EP23166416 2023-04-03

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WO2024208873A1 true WO2024208873A1 (fr) 2024-10-10

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AU (1) AU2024243543A1 (fr)
CH (1) CH721073B1 (fr)
DE (1) DE202024002132U1 (fr)
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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107897460A (zh) * 2017-11-24 2018-04-13 江门市港崎食品有限公司 一种巧克力配方
RU2710355C1 (ru) * 2019-07-19 2019-12-25 Общество с ограниченной ответственностью "МОДЖО" Состав для приготовления шоколада и способ его получения
US10555543B2 (en) 2010-02-03 2020-02-11 Roquette Freres Confectionery products with pea proteins
US20200187520A1 (en) * 2017-05-11 2020-06-18 Puratos Nv Edible chocolate product
US20200329729A1 (en) * 2019-04-19 2020-10-22 Seda Movladievna Khunkaeva Chocolate with buckwheat tea seeds and cooking method thereof
CN112136950A (zh) * 2020-09-27 2020-12-29 成都大学 一种苦荞巧克力及其制备方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10555543B2 (en) 2010-02-03 2020-02-11 Roquette Freres Confectionery products with pea proteins
US20200187520A1 (en) * 2017-05-11 2020-06-18 Puratos Nv Edible chocolate product
CN107897460A (zh) * 2017-11-24 2018-04-13 江门市港崎食品有限公司 一种巧克力配方
US20200329729A1 (en) * 2019-04-19 2020-10-22 Seda Movladievna Khunkaeva Chocolate with buckwheat tea seeds and cooking method thereof
RU2710355C1 (ru) * 2019-07-19 2019-12-25 Общество с ограниченной ответственностью "МОДЖО" Состав для приготовления шоколада и способ его получения
CN112136950A (zh) * 2020-09-27 2020-12-29 成都大学 一种苦荞巧克力及其制备方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Bundesgesetzblatt (German Federal Law Gazette", vol. 45, 5 July 2017, pages: 2280

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