A chocolate product comprising a milk analogue product comprising cereal and legume

Patent metadata

Field	Value
Publication number	US-2023240321-A1
Application number	US-202118002762-A
Country	US
Kind code	A1
Filing date	Jun 18, 2021
Priority date	Jun 24, 2020
Publication date	Aug 3, 2023
Grant date	—

Abstract

The present invention relates to a chocolate product composition comprising at least 1.0 wt% based on the weight of the chocolate product of a composition comprising a mixture of a cereal and legume, wherein said cereal comprises greater than 20.0 wt % soluble dry matter based on the total weight of dry matter in the cereal and the legume comprises greater than 50 wt% soluble dry matter based on the total weight of dry matter in the legume.

First claim

1 . A chocolate product composition comprising at least 1.0 wt% based on the weight of the chocolate product of a composition comprising a mixture of a cereal and legume, wherein said cereal comprises greater than 20.0 wt% soluble dry matter based on the total weight of dry matter in the cereal and the legume comprises greater than 50 wt% soluble dry matter based on the total weight of dry matter in the legume.

2 . The chocolate product composition according to claim 1 , wherein said cereal and legume are present in amounts of from 15.0 to 50.0 wt% cereal, and between 50.0 to 85.0 wt% legume based on a combination of the cereal and legume.

3 . The chocolate product composition according to claim 1 , wherein the chocolate product comprises at least 2.0 wt% cereal and at least 4.0 wt% legume.

4 . The chocolate product composition according to claim 1 , wherein said cereal and legume are present in amounts of from 15 to 35 wt% cereal, and between 65 to 85 wt% legume based on a combination of the cereal and legume.

5 . The chocolate product composition according to claim 1 , wherein the cereal is oat or quinoa.

6 . The chocolate product composition according to claim 1 , wherein the legume is chickpea or lentil.

7 . The chocolate product composition according to claim 1 , comprising between 5.0 wt% and 30.0 wt% of the combination of cereal and legume and the cereal and legume are present in amounts of from 20 to 35 wt% cereal, and between 65 to 80 wt% legume based on a combination of the cereal and legume.

8 . The chocolate product composition according to claim 1 , further comprising oilseed, preferably sunflower.

9 . The chocolate product composition according to claim 1 , wherein the D90 particle size of the both of the cereal and legume is less than 250 microns.

10 . The chocolate product composition according to claim 1 , wherein the cereal comprises between 40 wt% and 95 wt% soluble dry matter based on the total weight of dry matter in the cereal.

11 . The chocolate product composition according to claim 1 , wherein the legume comprises between 60 wt% and 99 wt% soluble dry matter based on the total weight of dry matter in the legume.

12 . The chocolate product composition according to claim 1 comprising:
a sweetener in an amount of between 10 wt% and 60 wt% based on the chocolate product,
cocoa butter or an equivalent in an amount of less than 35.0% by weight based on the chocolate product, and
a cocoa mass in an amount of less than 35.0% by weight based on the chocolate product.

13 . A method of making a chocolate product composition, comprising:
a. Mixing cereal and legume to form a mixture, the mixing occurs prior to or subsequent to the enzyme treatment step c. b. Adding an aqueous phase, preferably water, to the cereal and legume or the mixture of cereal and legume; c. An enzyme treatment step, wherein each of the cereal and legume individually or the mixture thereof are treated with an amylase; d. At least one homogenization step; e. Sterilizing or pasteurizing; f. Drying to form a plant-based composition; and g. Combining the dry composition with other ingredients to form a chocolate product.

14 . A method according to claim 13 , wherein the cereal is quinoa or oat.

15 . A method according to claim 13 , wherein the legume is chickpea or lentil.

16 . A method according to claim 13 , wherein the enzyme treatment comprises treatment with an alpha amylase in combination with an enzyme selected from the group consisting of protease, amyloglucosidase, glucoamylase, and beta glucanase and mixtures thereof.

17 . A method according to claim 16 , wherein the enzyme treatment step is carried out using at least one of a combination selected from the group consisting of:
a. alpha-amylase, amyloglucosidase, beta-glucanase, b. alpha-amylase, protease and amyloglucosidase, c. alpha-amylase, amyloglucosidase, beta-glucanase and protease, and d. alpha-amylase and amyloglucosidase.

18 . (canceled)

19 . A mixture of a cereal and legume, wherein said cereal comprises greater than 20.0 wt% soluble dry matter based on the total weight of dry matter in the cereal and the legume comprises greater than 50 wt% soluble dry matter based on the total weight of dry matter in the legume.

20 . The mixture according to claim 19 , wherein said cereal and legume are present in amounts of from 15 to 35 wt% cereal, and between 65 to 85 wt% legume based on a combination of the cereal and legume.

21 - 25 . (canceled)

Assignees

• Nestle Sa

Inventors

• Sagalowicz Laurent
• Studer Marianne
• Rossi Vauthey Patricia
• Soussan Elodie Audrey
• Sandoz Laurence
• Moccand Cyril
• Haas Klara
• De Weert Evelien
• Chisholm Helen
• Kammerhofer Jana Christina
• Kurtz Teresa

Classifications

• A23G1/48 Primary

  containing plants or parts thereof, e.g. fruits, seeds or extracts (containing gums A23G1/40) · CPC title

• A23J1/125

  by treatment involving enzymes or microorganisms (enzymatic hydrolysis of proteins A23J3/34) · CPC title

• A23J1/148

  by treatment involving enzymes or microorganisms (enzymatic hydrolysis of proteins A23J3/34) · CPC title

• A23L7/10

  Cereal-derived products · CPC title

• A23L11/05 Primary

  Mashed or comminuted pulses or legumes; Products made therefrom (A23L11/30 takes precedence; tofu or soya cheese A23L11/45; soy drinks A23L11/65) · CPC title