CHOCOLATE COMPOSITIONS

Abstract

The invention relates to the use of pulse flours as bulking agents in chocolate compositions. For example, a chocolate composition may include a pre-cooked pulse flour, a pulse flour that has been subjected to extrusion cooking, and/or a pulse flour that has been subjected to particle size reduction (e.g., milling and/or micronization).

Claims

1. A chocolate composition comprising pulse flour.

2. The chocolate composition according to claim 1, comprising from 3 to 20 wt % pulse flour.

3. The chocolate composition according to claim 1, wherein the pulse flour is pre-cooked.

4. The chocolate composition according to claim 3, wherein the pulse flour has been subjected to extrusion cooking.

5. The chocolate composition according to claim 1, wherein the pulse flour has been subjected to particle size reduction.

6. The chocolate composition according to claim 5, wherein the pulse flour has been subjected to milling and/or micronization.

7. The chocolate composition according to claim 1, wherein the pulse flour has been pre-cooked and subjected to particle size reduction.

8. The chocolate composition according to claim 1, wherein the pulse flour is selected from the group consisting of bean flour, pea flour, chickpea flour, lentil flour, vetch flour, lupine flour, and mixtures thereof.

9. The chocolate composition according to claim 1, wherein the pulse flour is free or substantially free from anti-nutritional factors.

10. The chocolate composition according to claim 1, which is a sugar-reduced chocolate composition.

11. The chocolate composition according to claim 1, which is a dairy-reduced chocolate composition.

12. The chocolate composition according to claim 1, further comprising one or more soluble and/or insoluble fibres.

13. The chocolate composition according to claim 1, further comprising resistant dextrin.

14. Use of pulse flour as a full or partial replacement for sugar and/or milk solids in a chocolate composition, and/or to enrich the protein content of a chocolate composition, and/or as a flavouring agent in a chocolate composition.

15. The chocolate composition according to claim 1, wherein the pulse flour has been extruded and micronized.

16. The chocolate composition according to claim 1, wherein the pulse flour is selected from the group consisting of pea flour, faba bean flour, and mixtures thereof.

17. The chocolate composition according to claim 1, comprising 45 wt % or less total sugars.

18. The chocolate composition according to claim 1, comprising less than 5 wt % milk solids.

Description

EXAMPLES

Measurement Methods

1. Particle Size

[0065] Particle size for molten chocolate was measured using a micrometer. A small amount of chocolate was placed on the measuring surface of a Mitutoyo micrometer (0-25 mm). By pressing, an indication of the size of the largest non-compressible particles can be measured. The value is given in μm, and is known to represent approximately the D84 particle size.

2. Fat Content

[0066] A refractometer RE40—METTLER TOLEDO was used to determine the refractive index at 20° C. of the filtrate resulting from the extraction of about 2 g of chocolate with 4.5 g of Bromo-1-naphtalene Merck 806210. The fat was extracted from the chocolate sample for about 20 minutes at 50° C. Depending on the refractive index obtained, the total fat content was then calculated (see Leithe, W., u. J. H. Heinz: Refraktometrische Fettbestimmung in Kakaowaren. Z. Unter-such. Lebensmittel 71, 414-418 (1936)).

3. Colour

[0067] Colour values are expressed as Hunter L, -a and -b values, where the L value represents the “brightness” of the product (black/white scale), the “a” value represents the amount of green/red and the “b” value represents the amount of yellow/blue. The quotient of “a” over “b” represents the redness of the product. The following procedure was used to determine the colour value of chocolate. A small amount of chocolate at 50° C. was poured into an optically neutral petri dish (diameter 55 mm) right to the top. The petri dish was then placed on a calibrated spectrocolorimeter Minolta CM2500D (Illuminant D65, 10° observer, read values in Hunter L -a and b values, software Minolta SPECTRA MAGIC version 1.00). The L, a and b-values of the chocolate sample were then measured by the device and recorded.

4. Flow Properties

[0068] The flow behaviour of the chocolate was measured by ICA Analytical method 46 (2000) “Viscosity of Cocoa and Chocolate Products”, available from CAOBISCO Brussels, using a rheometer RM200 (Lamy Rheology Instruments, Champagne au Mont d'Or, France). This is a shear-rate imposed rheometer whereby its speed ranges from 0.3 to 1500 rpm and the torque from 0.05 to 30 mNm. The temperature of the measuring cell is kept at 40° C. A small amount of chocolate is brought into the tube. After pre-shearing the chocolate for 10 min at 5 s-1, a stepped flow procedure is applied by increasing and decreasing the shear rate while measuring the shear stress. The Casson model is used to define Casson Yield stress and Casson Viscosity for recipes with a fat content below 38%. For recipes with a fat content higher than 38% a polynomial model is used.

5. Sensory Evaluation

[0069] All chocolate samples were tasted by experienced chocolate engineers, customers, and a trained panel of experts.

Example 1

[0070] 5 kg batches of milk chocolates were prepared containing varying amounts of pulse flour using the ratios shown in Table 1. The pre-cooked faba bean flour (Fabatex 33) and pea flour (Saliva® 32/100) were obtained from Sotexpro.

[0071] The chocolates were manufactured using the following conventional method. [0072] Mixing: all the dry ingredients, the cocoa liquor and a part of the cocoa butter were mixed together for 10 minutes in a Hobart mixer at a temperature of 45 to 50° C. The cocoa butter addition was adapted on a case-by-case basis to get a correct texture for refining. Optimal fat content in the mixer was 23-27%. [0073] Refining: the chocolate paste was then refined in a Buhler three roll refiner, in order to produce refiner flakes having a reduced particle size between 20 and 24 μm [0074] Conching: the refiner flakes were then dry-conched for 6 hours at a temperature of 65° C. in a 5 kg batch Buhler Elkolino monoshaft conche running clockwise at a rotor speed of 1000 rpm. Additional cocoa butter was added when needed during the filling of the conche, in order to ensure a proper mechanical shearing and a good flavour development thanks to the optimal texture in conche. At the end of the dry conching, remaining cocoa butter was added to the conche. The mixture was then wet-conched for 30 min at 1500 rpm counter-clockwise at a temperature of 45° C. The chocolate mass was then unloaded. [0075] The viscosity and yield stress value of the chocolate were adjusted to the required specifications by adding cocoa butter and/or emulsifiers. [0076] After adjustment of the rheology, the chocolate underwent a hand tempering process and was moulded into bars. Tempering involves the controlled heating and cooling of the mixture to selectively cause the crystallisation of the cocoa butter in the preferred crystalline form V.

TABLE-US-00001 TABLE 1 Milk chocolate compositions comprising pulse flour Ingredients (%) Recipe 1 Recipe 2 Recipe 3 Recipe 4 Recipe 5 Recipe 6 Icing sugar 26.49 27.5 26.29 27.7 29 27.99 Cocoa mass 11.32 13.24 11.32 11.32 11.52 11.32 Resistant 11.9 11.17 12.1 12.94 Dextrin Cocoa butter 19.7 27 19.7 19.99 19.4 19.5 Faba bean 6 5.53 16.6 flour Pea flour 5.53 6 16.4 Whole milk 23.98 15.18 23.98 23.98 21 23.98 powder (26% fat) Soya lecithin 0.6 0.37 0.6 0.6 0.6 0.6 Vanilla 0.01 0.01 0.01 0.01 0.01 0.01 flavouring TOTAL 100 100 100 100 100 100

[0077] Quantitative testing results are shown in Table 2. The viscosity, yield stress, and colour of all of the prepared chocolates were within an acceptable range for milk chocolate bars. The sugar content was lower than equivalent commercial chocolates at between 34-39 wt %, whilst the fat content was similar to commercial chocolates at between 31 and 39 wt %.

[0078] The chocolates then underwent sensory evaluation as outlined above. The panel reported good texture, mouthfeel, taste and sweetness. Words like “creamy”, and “velvety” were used to describe the texture, whilst the taste was described as “pop-corn”, “malt”, “cereal”, “coffee”, “roasted” which tasters generally found very pleasant.

TABLE-US-00002 TABLE 2 Quantitative measurements of chocolate compositions comprising pulse flour. Recipe 1 Recipe 2 Recipe 3 Recipe 4 Recipe 5 Recipe 6 Fat (%) 32.71 38.44 32.65 33.15 31.73 32.83 Sugar (%) 36.64 34.58 36.59 36.62 38.25 36.58 Viscosity 1.92 1.08 2.18 1.68 1.51 2.15 (Pa .Math. s) Yield 19.4 9.3 16.4 1.6 15.8 13.1 value (Pa) Particle 24 23 32 39 24 46 size (μm) L* 48.7 47.95 47.17 47.15 a* 9.71 9.56 9.52 9.35 b* 16.02 12.84 14.76 14.54

[0079] The features disclosed in the foregoing description, or the following claims, expressed in their specific forms or in terms of a means for performing the disclosed function, or a method or process for attaining the disclosed result, as appropriate, may, separately, or in any combination of such features, be utilised for realising the invention in diverse forms thereof.

[0080] Although certain example embodiments of the invention have been described, the scope of the appended claims is not intended to be limited solely to these embodiments. The claims are to be construed literally, purposively, and/or to encompass equivalents.

Example 2

[0081] A 5 kg batch of vegan chocolate according to the invention was prepared with pea flour (Sativa® 32/100 from Sotexpro) following the recipe shown in Table 3.

[0082] The chocolate was manufactured using the method described in Example 1. Quantitative testing results are also shown in Table 3. The viscosity, yield stress, and colour of all of the prepared chocolates were within an acceptable range for milk chocolate bars, despite the absence of milk solids. The fat content was similar to commercial milk chocolates at between 31 and 39 wt %.

TABLE-US-00003 TABLE 3 Vegan chocolate composition comprising pulse flour Ingredients (%) Recipe 7 Icing sugar 43.96 Cocoa mass 14.31 Resistant dextrin 9.38 Cocoa butter 27.08 Pea flour Sativa 32/100 4.88 Soya lecithin 0.39 Natural vanilla flavour 0.01 Total Fat Content (%) 35.15 Total Sugar Content (%) 45.56 Viscosity (Pa .Math. s) 0.62 Yield value (Pa) 7.35 Particle size (μm) 22 L 44.63 a 9.65 b 14.42

[0083] The chocolates then underwent sensory evaluation as outlined above. The panel reported good texture, mouthfeel, taste and sweetness. Descriptors such as “slightly creamy”, “slightly milky”, “malty” and with a coconut taste were used to define the sensory qualities of the chocolate composition. The creamy and milky descriptors were considered particularly surprising and positive for a dairy-free recipe. Overall, it was rated as having a very pleasant taste.