NON-DAIRY CONFECTIONERY PRODUCT

Abstract

The present invention relates to non-dairy and/or vegan confectionery products, especially chocolate based products and methods of their preparation.

Claims

1. A confectionery product comprising: (a) a cocoa component; (b) a coconut component; (c) tofu/soy powder; (d) a flavoring component; and (e) optionally an emulsifier component; wherein said confectionery product is a non-dairy product.

2. A confectionery product according to claim 1, wherein said cocoa component comprises at least one of cocoa liquor, cocoa powder, cocoa butter, cocoa solids, and any combinations thereof.

3. A confectionery product according to claim 1, wherein said coconut component comprises at least one of coconut oil, coconut butter, coconut milk, coconut cream, coconut powder, coconut nectar, coconut shards, coconut fiber, dried coconut and any combinations thereof.

4. A confectionery product according to claim 1, comprising at least one emulsifier.

5. A confectionery product according to claim 1, further comprising at least one vegetable fat extract.

6. A confectionery product according to claim 1, having said tofu/soy powder in an amount of at least 5% by weight of the product.

7. A confectionery product according to claim 1, having said tofu/soy powder in an amount of between 5% by weight to 30% by weight of the product.

8. A confectionery product according to claim 1, wherein said at least one flavoring component comprises at least one of a sweetener, at least one spice ingredient, at least one fruit ingredient, at least one nut ingredient and any combinations thereof.

9. A confectionery product according to claim 1, wherein said at least one emulsifier component comprises at least one of lecithin, ester of monoglycerides of fatty acid, mono- and diglycerides of fatty acids calcium stearoyl di laciate, polyglycerol ester (PGE), sorbitan ester (SOE), PG ester (PGME), sugar ester (SE), monoglyceride (MG), acetylated monoglyceride (AMG), lactylated monoglyceride (LMG) and any combinations thereof.

10. A confectionery product according to claim 1, being a vegan product.

11. A confectionery product according to claim 1, being in a form selected from solid, powder, liquid, semi-solid.

12. A food product comprising said confectionery product according to claim 1.

13. A process for the preparation of a non-dairy confectionery product, comprising the steps of (i) mixing a cocoa component; a coconut component; tofu/soy powder; a flavoring component; and optionally an emulsifier component, thereby forming a mixture (ii) setting said mixture to solidify thereby producing said confectionery product.

14. A process according to claim 13, wherein said mixing step further comprises grinding said mixture.

15. A process according to claim 13, wherein said mixing step further comprises heating said mixture to a temperature wherein said mixture is in a liquid form.

16. A process according to claim 13, wherein said setting is performed in a mold.

17. A process according to claim 13, further comprising grinding said confectionery product to a powder.

Description

DETAILED DESCRIPTION OF EMBODIMENTS

[0037] The following describes a non-limiting example of a process for obtaining the confectionary product of the present disclosure.

Example 1

[0038] The cocoa ingredients, cocoa solids, cocoa butter (26% wt) and cocoa liquor (13% wt), were melted at a temperature of about 45 C and then were introduced into a refiner for grinding and mixing to form a uniform cocoa mixture. The dry ingredients, soy (20% wt), sugar (38% wt) and coconut (2% wt), were introduced into and mixed with the uniform cocoa mixture and then the mixture was left untouched for 4 hours at a temperature of 45 C. At the end of 4 hours, lecithin (0.4% wt) and flavor ingredients (0.01% wt) were introduced into and mixed with the mixture. The mixture was then left untouched for additional 3 hours at a temperature of 45 C after which it was cooled down in forms for obtaining the final product.