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    • 专利摘要:
    Figuur 2 The subject matter described generally relates to chocolate-based foods and a method of making them. More specifically, the subject matter relates to a process for preparing a chocolate product that is flexible and non-sticky. Figure 2
    公开号:BE1023149B1
    申请号:E2015/5445
    申请日:2015-07-13
    公开日:2016-12-01
    发明作者:Dongen Vincent Van；Julien Simonis
    申请人:Dongen Vincent Van；
    IPC主号:
    专利说明:

    FLEXIBLE CHOCOLATE, KITS AND PREPARATION METHODS
    BACKGROUND (a) Subject Area The subject matter described relates generally to chocolate-based foods and a method of making them. More specifically, the subject matter relates to a process for the preparation of a chocolate product that is flexible and non-sticky and that can be prepared as thin slices of flexible chocolate, a block of chocolate that can be cut into thin slices of chocolate, or something similar, and a block of chocolate that can be cut into thin slices of chocolate and into thin slices of flexible chocolate. (b) Related prior art Chocolate is one of the most popular types of food and flavors in the world. On certain holidays, gifts of chocolate modeled in various forms have become a tradition: chocolate Easter bunnies and eggs are popular at Easter, chocolate coins with Hanukkah, Santa Claus and other Christmas figures at Christmas, and chocolate hearts or chocolate in heart-shaped boxes with Valentine's Day.
    Chocolate candy in all shapes and structures is therefore extremely popular, and such candy made from flexible chocolate-based material is no exception. However, flexible chocolate confectionery usually provides a sticky feeling in the mouth, such as a toffee or caramel, and the taste of these products is of a lower quality than the taste of high quality chocolate.
    European patent EP1031285B1 in the name of Destephen et al. Describes a chocolate or mixed coating comprising a hydrocolloid that increases the viscosity of the chocolate when it is chewed, in order to improve the structure and feel in the mouth of the chocolate or mixture to change. However, no recipes for flexible chocolate or confectionery made therefrom are described.
    Existing flexible chocolate recipes produce a flexible product that can be kneaded just like malleable dough, but that has the specific drawback of being sticky, which is a significant drawback when confectionery is produced and packaged. These products do not have the well-known taste of real chocolate, so their use is limited to decoration.
    There is therefore a need for flexible chocolate recipes that provide a flexible chocolate that can be processed without annoying stickiness, and that has the taste of high quality real chocolate.
    There is therefore a need for new flexible chocolate confectionery that can be processed without annoying stickiness, and which has the taste of high quality real chocolate.
    There is also a need for new confectionery of flexible chocolate in the form of thin slices that can be processed without annoying stickiness, and which has the taste of high quality real chocolate.
    SUMMARY
    According to a first embodiment, the present invention relates to a flexible chocolate that is non-sticky and solid at room temperature, comprising: A) from about 65 weight percent to about 90 weight percent of a solid chocolate, preferably from about 75 weight percent to about 90% by weight of a solid chocolate, preferably 85% by weight; B) from about 3.5 weight percent to about 34.9 weight percent, preferably from about 10 weight percent to about 25 weight percent of a homogenized liquid texturing agent, preferably said homogenized liquid texturing agent prepared in a liquid selected from water, kefir water with probiotics, a juice, an alcohol, a tea, a coffee, and a cream and a syrup and combinations thereof; wherein the homogenized liquid texturing agent comprises: a) a hydrocolloid, preferably xanthan gum, in an amount to achieve a concentration between about 0.1 weight percent and about 4 weight percent in the flexible chocolate, preferably in an amount to achieve a concentration between about 0.30 weight percent and about 0.35 weight percent in the flexible chocolate, or b) cocoa powder in an amount to achieve a concentration between about 2 weight percent and 5 weight percent in the flexible chocolate, or c) a combination of (a) and (b).
    More particularly, the flexible chocolate that is not sticky and solid at room temperature has: • a hardness between 500 g and 20000 g, preferably between 5000 g and 18000 g, or • a tack that is between -300 g and -5000 g, preferably between -1250 g and -4000 g, or • a plasticity with a maximum force that is between 50 g and 6000 g and a gradient that is between 2 g / s and 2000 g / s, at preferably a plasticity with a force that is between 1500 g and 6000 g and a gradient that is between 200 g / s and 1500 g / s, or a combination of two or three of these parameters.
    More particularly, the flexible chocolate as described in this application further comprises a preservative in an amount in the range between about 0.1% by weight and about 1% by weight in the flexible chocolate.
    In another embodiment, the present invention relates to a process for the preparation of a non-sticky flexible chocolate, comprising the steps of: a) melting a solid chocolate, preferably at a temperature between about 35 ° C and about 50 ° C, more preferably at about 45 ° C; b) optionally tempering said melted chocolate, preferably at a temperature between 25 and 32 ° C; c) preparing a homogenized liquid texturing agent; d) mixing said melted chocolate and said homogenized texturing agent at a temperature between about 25 and about 50 ° C, preferably between about 25 ° C and about 35 ° C; and; e) optionally cooling the mixture, preferably by placing said homogeneous mixture for a minimum of one hour at a temperature around 4 to 6 ° C; wherein the non-sticky flexible chocolate comprises: A) from about 65 weight percent to about 90 weight percent of a solid chocolate, preferably from about 75 weight percent to about 90 weight percent of a solid chocolate, preferably 85 weight percent; B) from about 3.5 weight percent to about 34.9 weight percent, preferably from about 10 weight percent to about 25 weight percent, of a homogenized liquid texturing agent, said homogenized liquid texturing agent preferably being prepared in a liquid selected from water, kefir water with probiotics, a juice, an alcohol, a tea, a coffee, and a cream and a syrup and combinations thereof; wherein the homogenized liquid texturing agent comprises: a) a hydrocolloid, preferably xanthan gum, in an amount to achieve a concentration of between about 0.1 weight percent and about 4 weight percent in the flexible chocolate, preferably in an amount to achieve a concentration from about 0.30 weight percent to 0.35 weight percent in the flexible chocolate, or; b) cocoa powder in an amount to achieve a concentration between about 2 weight percent and 5 weight percent in the flexible chocolate, or c) a combination of (a) and (b).
    More specifically, the flexible chocolate in the preparation process as described in this application is characterized by having: • a hardness between 500 g and 20000 g, preferably between 5000 g and 18000 g, or • a stickiness that is between -300 g and -5000 g, preferably between -1250 g and -4000 g, or • a plasticity with a maximum force that is between 50 g and 6000 g and a gradient that is between 2 g / s and 2000 g / s, preferably a plasticity with a force that is between 1500 g and 6000 g and a gradient that lies between 200 g / s and 1500 g / s, or a combination of two or three of these parameters.
    More specifically, the preparation process as described in this application further comprises adding to the homogenized liquid texturing agent or to said homogeneous mixture of homogenized liquid texturing agent and melted chocolate from about 0.1 weight percent to about 1 weight percent of a preservative.
    In particular, in the method according to the invention, the liquid and the hydrocolloid are mixed under vacuum, with negative pressures in the range of -0.1 to -0.8 bar.
    In addition, the method according to the invention may further comprise a step of packaging an amount of flexible chocolate in a packaging material and cooling it to a flexible chocolate slice.
    According to an embodiment, a kit is provided for the preparation of a flexible chocolate, comprising a) from about 65 weight percent to about 90 weight percent of a chocolate; and b) a texturing agent comprising from about 0.1 weight percent to about 1 weight percent of a hydrocolloid.
    The kit may further comprise from about 3.5% by weight to 34.9% by weight of at least one liquid selected from water, kefir water with probiotics, a juice, an alcohol, a tea, a coffee, and cream and a syrup and any combination thereof.
    According to another embodiment, a flexible chocolate is provided which is prepared from the mixture for making a flexible chocolate.
    The flexible chocolate can be packaged in a packaging material to facilitate handling.
    The term "flexible chocolate" is intended to mean a chocolate capable of bending without breaking. The flexible chocolate is malleable and can be easily modeled and its shape changed. The flexibility of chocolate can be assessed by measuring its hardness using, for example, a texturometer. A lower hardness is an indication for greater flexibility. A flexible chocolate usually has a hardness corresponding to a force between 500 g and 20000 g when the method described in the present application is used.
    The term "non-sticky" is intended to mean that the flexible chocolate of the present invention does not have the property of sticking to things at room temperature. The flexible chocolate can, for example, be processed by hand without sticking to the fingers; it also does not stick to the teeth, tongue, the palate, or other parts of the oral cavity when it is put into it. The stickiness of a chocolate can be assessed by measuring the force required to release a probe from the chocolate. A non-sticky chocolate usually has a stickiness corresponding to a force of between -300 g and -5000 g when the method described in the present application is used.
    Features and advantages of the subject matter of this application will become more apparent in the light of the following detailed description of selected embodiments. As will be appreciated, the subject matter described and claimed can be modified in various ways without departing from the scope of the claims. Accordingly, the description is to be regarded as illustrative in nature, and not restrictive, and the full scope of the subject matter set forth in the claims.
    DETAILED DESCRIPTION
    Before describing the present method and devices used in the invention, it should be understood that this invention is not limited to specific methods, components or devices described, as such, methods, components and devices may of course vary. It is also to be understood that the terminology used in this application is not intended to be limiting, since the scope of the present invention is limited solely by the appended claims.
    Unless defined otherwise, all technical and scientific terms used in this application have the same meaning as generally understood by one of ordinary skill in the art to which this invention belongs. Although any methods and materials similar to or equivalent to the methods and materials described in this application can be used in practice or in testing the present invention, the preferred methods and materials are now described.
    In this specification and the appended claims, the singular forms "a," "an," and "an" include plural references unless the context clearly dictates otherwise.
    The terms "comprising", "includes" and "consisting of" are, as used in this application, synonyms of "including", "including" or "containing", "contains", and include or with an open end and do not exclude additional, unnamed members, parts or steps of procedures.
    The terms "comprising (e)", "includes" and "consisting of" also include the term "consisting of".
    The term "approximately" as used in this application when reference is made to a measurable value such as a parameter, a quantity, a duration and the like, is intended to include variations of +/- 10% or less, preferably + / -5% or less, more preferably +/- 1% or less, and even more preferably +/- 0.1% or less of the specified value, to the extent such variations are suitable for carrying out with the described invention. It should be understood that the value to which the modifier "roughly" refers is also specific and preferably described.
    The indication of numerical ranges with end points includes all numbers and fractions that fall within the corresponding ranges, as well as the stated end points.
    According to a first embodiment, the present invention relates to a flexible chocolate that is non-sticky and solid at room temperature, comprising: A) from about 65 weight percent to about 90 weight percent of a solid chocolate; B) from about 3.5 weight percent to about 34.9 weight percent of a homogenized liquid texturing agent; wherein the homogenized liquid texturing agent comprises: a) a hydrocolloid in an amount to achieve a concentration between about 0.1 weight percent and about 4 weight percent in the flexible chocolate, or b) cocoa powder in an amount to achieve a concentration between about 2 weight percent and 5% by weight in the flexible chocolate, or c) a combination of (a) and (b).
    More specifically, the present invention relates to a flexible chocolate as described in this application, wherein the flexible chocolate: • has a hardness between 500 g and 20000 g, or • has a tack that is between -300 g and -5000 g, or • has a plasticity with a force that is between 50 g and 6000 g and a gradient that is between 2 g / s and 2000 g / s, or • a combination of two or three of these parameters.
    More specifically, the present invention relates to a flexible chocolate as described in this application, wherein the flexible chocolate: • has a hardness between 5000 g and 18000 g, or • has a tack that is between -1250 g and -4000 g, or • has a plasticity with a force that is between 1500 g and 6000 g and a gradient that is between 200 g / s and 1500 g / s, or • a combination of two or three of these parameters.
    More specifically, the present invention relates to a flexible chocolate as described in this application, wherein the flexible chocolate is characterized in that it has a hardness between 500 g and 20000 g and a tack that is between -300 g and -5000 g, more preferably a hardness that is between 5000 g and 18000 g and a tack that is between -1250 g and -4000 g.
    More specifically, the present invention relates to a flexible chocolate as described in this application, wherein the flexible chocolate is characterized by having a hardness between 500 g and 20000 g and a plasticity with a force that lies between 50 g and 6000 g and a gradient between 2 g / s and 2000 g / s, more preferably a hardness between 5000 g and 18000 g and a plasticity with a force between 1500 g and 6000 g and a gradient that is between 200 g / s and 1500 g / s.
    More specifically, the present invention relates to a flexible chocolate as described in this application, wherein the flexible chocolate is characterized by having a tack that is between -300 g and -5000 g and a plasticity with a force that is between 50 g and 6000 g and a gradient that is between 2 g / s and 2000 g / s, more preferably a tack that is between -1250 g and -4000 g and a plasticity with a force that is between 1500 g and 6000 g and a gradient between 200 g / s and 1500 g / s.
    More specifically, the present invention relates to a flexible chocolate as described in this application, wherein the flexible chocolate is characterized by having a hardness between 500 g and 20000 g, a tack that is between -300 g and -5000 g and a plasticity with a force between 50 g and 6000 g and a gradient between 2 g / s and 2000 g / s, more preferably a hardness between 5000 g and 18000 g, a tackiness that is between -1250 g and -4000 g and a plasticity with a force that is between 1500 g and 6000 g and a gradient that is between 200 g / s and 1500 g / s.
    More specifically, the present invention relates to a flexible chocolate as described in this application, wherein the flexible chocolate further comprises a flavoring selected from vanilla, an essential oil and any combination thereof.
    More specifically, the present invention relates to a flexible chocolate as described in this application, wherein said flexible chocolate further comprises a preservative in an amount in the range between about 0.1 weight percent and about 1 weight percent in the flexible chocolate .
    Preferably, said preservative is selected from sorbic acid, a salt of sorbic acid, benzoic acid, a salt of benzoic acid, calcium propionate, sodium nitrite, a sodium nitrate, a sulfite, disodium EDTA, butylated hydroxyanisole (BHA), butylated hydroxyl toluene (BHT), tert-butyl hydroquinone (TBHQ), propyl gallate and combinations thereof.
    More specifically, the present invention relates to a flexible chocolate as described in this application, wherein said flexible chocolate further comprises a flavoring, sugar and / or pieces of food, including, but not limited to, among others almond, hazelnut, praline (a confectionery of nuts and caramelised sugar), maple sugar, cookie pieces and fruit. The flavor can be selected from vanilla, essential oil and any combination thereof.
    More specifically, the present invention relates to a flexible chocolate as described in this application, wherein said chocolate is selected from dark chocolate, milk chocolate, white chocolate, or combinations thereof. The chocolate can be in any form such as, but not limited to, blocks, chunks, granules, drops, slices, bars, powders, etc. The amount of chocolate in the non-sticky flexible chocolate is between 65% by weight and 90% by weight, preferably between 75 weight percent and 90 weight percent, preferably between 78 weight percent and 87.5 weight percent, more preferably the amount of chocolate in the non-sticky flexible chocolate is about 85 weight percent.
    More specifically, the present invention relates to a flexible chocolate as described in this application, wherein said homogenized liquid texturing agent is prepared in a liquid selected from water, kefir water with probiotics, a juice, an alcohol, a tea, a coffee, and a cream and a syrup and combinations thereof. Preferably, said homogenized liquid texturing agent is prepared in water. Preferably, the liquid has a dry matter content of less than 20%, more preferably, less than 10%. The amount of homogenized liquid texturing agent is between 3.5% by weight and 34.9% by weight, preferably between 10% by weight and 25% by weight.
    In a specific embodiment, the present invention relates to a flexible chocolate as described in this application, wherein said syrup is selected from agave syrup, barley malt syrup, birch syrup, brown rice syrup, corn syrup, fruit syrup, golden syrup, honey, inverted sugar syrup, kithu syrup, maple syrup, molasses, palm syrup, sorghum syrup, sugar beet syrup, a sugar syrup, yacon syrup and combinations thereof. Preferably the syrup is about 12.5 weight percent of the flexible chocolate composition.
    Accordingly, in a specific embodiment, the present invention relates to a flexible chocolate as described in this application, wherein said syrup is about 12.5 weight percent in said flexible chocolate.
    More specifically, the present invention relates to a flexible chocolate as described in this application, wherein cream is selected from a creamy soy preparation, a dairy cream or combinations thereof. In particular, said dairy cream comprises a content of about 12% by weight to about 55% by weight of fat. Preferably, the dairy cream has approximately 35% by weight of fat.
    Accordingly, in a specific embodiment, the present invention relates to a flexible chocolate as described in this application, wherein said cream is about 12.5 weight percent in said flexible chocolate.
    In a specific embodiment, the present invention relates to a flexible chocolate as described in this application, wherein the homogenized liquid texturing agent is prepared by homogenizing in a liquid a compound selected from a hydrocolloid in an amount to achieve a final concentration in to yield the flexible chocolate between 0.1 weight percent and 4 weight percent, a cocoa powder in an amount to provide a final concentration in the flexible chocolate of between 2 weight percent and 5 weight percent, or combinations thereof. Preferably the compound is a hydrocolloid.
    In particular, the hydrocolloid is selected from acacia, acetan, acetylated di-starch phosphate, acetylated starch, acid-diluted starch, starch adipate, agar (agar-agar), agaropectin, agarose, algine, alginate, alginic acid, amidorphous pallines, amidorphous pallines, amylopectin, amylopectin starch, amylose, gum arabic, arabica gum, arabinogalactan, arabogalactan, arracacia, arrowroot, beet pulp, beta glucane, bevo, blood, British gum, cactus gum, carboxymethylether starches, carboxymethylcellulose, carboxymymethyl cellulose, carboxy, cellulose, cellulose, carboxylic cellulose, carboxylic cellulose, carboxylic acid, cellulose, carboxyl chitosan, clay, collagen, combretum, curdlan, cyclodextrin, cydonia, Danish agar, dextran, dextrin, dulsan, starch phosphate, ethylcellulose, ethylhydroxyethylcellulose, ethylmethylcellulose, Eucheuma gum, ferlo, fibers, fibrinogen, flax seed, fucan, fucan, fucan, fucan, fucan, fucan, fucan, fucan, fucan , gatto, gelidium, gellan, ghattigom, gigartina, globulins, glucomannans, glues, gluten, gracilaria, guluronic acids, gummifera, hashab gum, hemicelluloses, high amylose starch, hoblobo, hydrogenated starch, hydroxyalkylcellulose, hydroxyalkyl starch, hydroxyethylcellulose, hydroxyethylmethylcellulose, hydroxypropylcellulose, hydroxypropyl methylcellulose, hydroxypropyl methylcellulose, hydroxypropyl methylcellulose , kelp, keltzan, konjak, kordofan, lakee, lambda-carrageenan, laminarin, larch, latex, linseed, carob, lupo, luposol, maltodextrin, mannan, mannoglucuron glycans, mannuronic acids, maracuja, mesquite, methylcellulose, microcrystalline cellulose, microcrystalline cellulose mung bean, okra, ovalbumines, oxidized starch, pea starch, pectic acid, plant exudates, plasma, porphyrane, potato pulp, potato starch, pregelatinized starches, proatrim, propylated starch, propylene glycol alginate, prosopsis seed, prosopsis, exudana pruppy pudu, pru pecto, pru pudy pru pectu , pyrod extrins, quince, quince seed, ramalin, rhamsam, rice products, locust bean, salabreda, sandra beida, schizophylan, scleroglycan, seaweed powders, seeds of cydonia, sene, seyal, sorghum, soy protein, sterculia, suakim, succinoginac, sunflower nilotica, tahl, tahla, tamarind seed, tamarind pellet, taminda, tapioca, tara, tragacanth, undaria, verek, acacia, waxy maize, waxy rice, waxy sorghum, wheat products, whey protein, xyloglucan, yeast cell walls, gelatin, iotrageenan carotene , a pectin, a powdered cellulose, sodium alginate, xanthan gum, and combinations thereof. Preferably, the hydrocolloid can be selected without limitation from acacia, starch of any origin or derivatives thereof, algine or derivatives, agar (agar-agar), agaropectin, agarose, amidated pectins, amylopectin, amylopectin starch, amylose, gum arabic and derivatives, British gum, cactus gum, cellulose and derivatives, locust bean gum, collagen, Danish agar, fibers, flax seed, galactomannans, gelidium, gellan, glucomannans, gluten, gummifera, hashab, kelp, konjak, carrageenan and derivatives, laminarine, larch, linseed, carob, maltodextrin, mannan, mannoglucuronoglycans, mannuronic acids, mucilage, mungo bean, pectic acid, plant exudates, rice products, seaweed powders, sorghum, soy protein, tapioca, waxy maize, waxy rice, waxy sorghum, wheat products, whey protein, gelatwine, gelatwine, gelatwine, gelatwine -carrageenan, kappa-carrageenan, a pectin, a powdered cellulose, sodium alginate, xanthan gum and combinations thereof. Preferably, the hydrocolloid is guar gum, xanthan gum, pectin or derivatives, starch or derivatives, cellulose or derivatives or a combination thereof. More preferably, the hydrocolloid is guar gum or xanthan gum. Even more preferably, the hydrocolloid is xanthan gum. Preferably, the xanthan gum constitutes about 0.20 weight percent to 0.40 weight percent of the non-sticky flexible chocolate composition, and preferably 0.30 weight percent to 0.35 weight percent of the non-sticky flexible chocolate composition, more preferably about 0.25 weight percent, 0.30 weight percent or 0.35 weight percent of the non-sticky flexible chocolate composition.
    In a particular embodiment, the present invention relates to a flexible chocolate as described in this application, wherein the cocoa powder can be of any kind, more particularly it can contain from 1 to 25 weight percent fat, preferably 10 to 12%. Preferably, the cocoa powder can be either alkalized or natural, with a pH in the range of 5 to 8.5.
    More specifically, the present invention relates to a flexible chocolate as described in this application, wherein said probiotic is selected from Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus bulacacillus bulacobacillus bulacobacillus bulacacobus lillacobacusus lupusacacea casei, Lactobacillus fermentum, Lactobacillus caveasicus, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus salivarius, Lactobacillus brevis, Lactobacillus leichmanni, Lactobacillus cellobiosus, Lactobacillus buchneri, Bifidobacterium laterosporus, Bifidobacterium lactis Bbl2, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium subtilis, Lactobacillus sporogenes, Pediococcus acidilactici , pediococcus pentosaceus, enterococcus faecium, Bifidobacterium adolescentis, Bifidobacterium infantis, Bifidobacterium thermophilum, Bifidobacterium animalis, Bifidobacterium bifidum, Streptococcus thermophilius, Lacto coccus lactis cremoris, S. Diacetylactis, S. Intermedius, enterococcus faecalis, Saccharomyces boulardii, Saccharomyces cerevisiae, Lactobacillus caucasicus, Streptococcus lactis, Streptococcus diacetilactis, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus lactis and butanoic bacteria.
    According to a particular embodiment, the present invention relates to a flexible chocolate that is non-sticky and solid at room temperature, comprising: A) from about 75 weight percent to about 87.5 weight percent of a solid chocolate; B) from about 10 weight percent to about 25 weight percent of a homogenized liquid texturing agent; wherein the homogenized liquid texturing agent comprises: a) a hydrocolloid, preferably xanthan gum, in an amount to achieve a concentration in the flexible chocolate between about 0.1 weight percent and about 4 weight percent, or b) cocoa powder in an amount to achieve a concentration in reach the flexible chocolate between about 2 weight percent and 5 weight percent, or c) a combination of (a) and (b); wherein the flexible chocolate: • has a hardness between 5000 g and 18000 g, or • has a stickiness between -1250 g and -4000 g, or • has a plasticity with a force between 1500 g and 6000 g and a gradient that is between 200 g / s and 1500 g / s, or; • a combination of two or three of these parameters.
    According to another embodiment, a kit is described for the preparation of a flexible chocolate. The kit contains a) from about 65 weight percent to about 90 weight percent of a chocolate; b) a texturing agent comprising from about 0.1 weight percent to about 1 weight percent of a hydrocolloid.
    According to an embodiment, the kit may further comprise from about 3.5% by weight to about 34.9% by weight of at least one liquid selected from water, kefir water with probiotics, a juice, an alcohol, a tea, a coffee and a cream and a syrup and combinations thereof.
    According to an embodiment, the chocolate can be selected from dark chocolate, milk chocolate, white chocolate or combinations thereof. Preferably the amount of chocolate is about 75 weight percent of the kit. The chocolate is preferably a solid chocolate, such as a block, or a powdered chocolate.
    In another embodiment, non-limiting examples of syrups include agave syrup, barley malt syrup, birch syrup, brown rice syrup, corn syrup, fruit syrup, golden syrup, honey, inverted sugar syrup, kithuls syrup, maple syrup, molasses, palm syrup, sorghum syrup, sugar beet syrup. sugar syrup, yacon syrup and combinations thereof. Preferably the amount of syrup is about 12.5 weight percent of the kit.
    According to another embodiment, the kit comprises a cream which can be selected without limitation from a creamy soy preparation, a dairy cream or combinations thereof. The dairy cream can have a content of about 12% by weight to about 55% by weight of fat. The dairy cream is preferably a cream with a fat content of 35% by weight. Preferably the amount of cream is 12.5 weight percent of the kit.
    In another embodiment, the kit comprises a hydrocolloid that can be selected without limitation from acacia, acetan, acetylated di-starch phosphate, acetylated starch, acid-diluted starch, starch adipate, agar (agar-agar), agaropectin, agarose, algin, alginate , alginic acid, amidated pectins, amorphofallus, amylopectin, amylopectin starch, amylose, gum arabic, arabic gum, arabinogalactan, arabogalactan, arracacia, arrowroot, beet pulp, beta glucan, carboxymethyl cellulose, carboxymethylcellulose, carboxymethylcellulose, carboxymethylcellulose caseins, caseinates, cassia gum, chitin, chitosan, clay, collagen, combretum, curdlan, cyclodextrin, cydonia, Danish agar, dextran, dextrin, dulsan, diabetic phosphate, ethylcellulose, ethylhydroxyethylcellulose, ethylmethylcellulose, Eucheuma gum fibrous, gum fibrous, gum fibrous , fucoidan, furcelleran, funoran, galactomannans, gatto , gelidium, gellan, ghattigom, gigartina, globulins, glucomannans, glues, gluten, gracilaria, guluronic acids, gummifera, hashab gum, hemicelluloses, starch with high amylose content, hoblobo, hydrogenated starch, hydroxyalkyl cellulose, hydroxycellulose, hydroxycellulose, hydroxycellulose, hydroxycellulose, hydroxycellulose, hydroxycellulose hydroxypropyl starch, hypnea, iridaea, fish glue, karaya, karroo, kelp, keltzan, konjak, kordofan, lakee, lambda-carrageenan, laminarin, larch, latex, linseed, carob, lupo, luposol, maltodextrin, mannan, mannoglucuronguran, maranacuronuran, maranacuronuranic acid mesquite, methylcellulose, microcrystalline cellulose, mucilage, mucin, mung bean, okra, ovalbumin, oxidized starch, pea starch, pectic acid, plant exudates, plasma, porphyrane, potato pulp, potato starch, pregelatinized starch, proatrim, propylated starch, propylated prosginate, propylated prosginate, propylated prosginate, propylated prosginate, propylated prosginate, propylated proscolate, propylated propellate protopectins, prowashonupana barley, pulcherima, pullulan, psyllium, pyrodextrines, quince, quince seed, ramalin, rhamsam, rice products, locust bean, salabreda, sandra beida, schizophylan, scleroglycan, seaweed powders, seeds of cydalan, seneum, protein, seneum, protein, seneum, sja, sey , sterculia, suakim, succinoglycan, sunflower pectin, Acacia nilotica, tahl, tahla, tamarind seed, tamarind grain, taminda, tapioca, tara, tragacanth, undaria, verek, acacia, waxy maize, waxy rice, waxy sorghum, wheat protein, weilulu protein products, yeast cell walls, gelatin, iotacarrageenan, kappa-carrageenan, a pectin, a powdered cellulose, sodium alginate, xanthan gum, and combinations thereof. Preferably, the hydrocolloid is xanthan gum. Preferably, the xanthan gum is about 0.25 weight percent of the kit.
    According to another embodiment, the probiotic present in the present invention may be selected from Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus reuterl, Lactobacillus curvatus, Lactobacillus bulgaricus, Lactobacillus Lactacobus lactacus lactacus lactacus lactacacus lactusacillus, lactobacillus, lactobacillus, Lactobacillus Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus salivarius, Lactobacillus brevis, Lactobacillus leichmanni, Lactobacillus cellobiosus, Lactobacillus buchneri, Bifidobacterium laterosporus, Bifidobacterium lactis Bbl2, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium subtilis, Lactobacillus sporogenes, Pediococcus acidilactici, Pediococcus pentosaceus, enterococcus faecium, Bifidobacterium adolescentis, Bifidobacterium infantis, Bifidobacterium thermophilum, Bifidobacterium animalis, Bifidobacterium bifidum, Streptococcus thermophilius, Lactococcus lactis cremoris, S. Diacetylactis, S. Intermed ius, enterococcus faecalis, Saccharomyces boulardii, Saccharomyces cerevisiae, Lactobacillus caucasicus, Streptococcus lactis, Streptococcus diacetilactis, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus lactis and butanoic bacteria.
    In another embodiment, the kit may further comprise a preservative in amounts ranging from about 0.1 weight percent to about 1 weight percent of the kit. Examples of preservatives include, but are not limited to, grapefruit seed extract (GSE), potassium sorbate, chaga, a sorbic acid, a salt of sorbic acid, benzoic acid, a salt of benzoic acid, calcium propionate, sodium nitrite, a sodium nitrate, a sulfite, disodium EDTA, butylated hydroxyanisole (BHA), butylated hydroxy toluene (BHT), tert-butyl hydroquinone (TBHQ), propyl gallate and combinations thereof.
    In another embodiment, the chocolate may further comprise a flavor selected from vanilla, essential oil and any combination thereof.
    In another embodiment, a flexible chocolate is described prepared from the kit of the present invention.
    According to another embodiment, a method is provided for the preparation of a non-sticky flexible chocolate, comprising the steps of: a) melting a solid chocolate, b) (optionally) tempering said melted chocolate, c) preparing a homogenized liquid texturing agent, d) mixing said melted chocolate and said homogenized liquid texturing agent at a temperature between about 25 and about 50 ° C, preferably between about 25 ° C and about 35 ° C, e) (optional) ) cooling the mixture wherein the non-sticky flexible chocolate comprises: a) from about 65 weight percent to about 90 weight percent chocolate, b) from about 3.5 weight percent to about 34.9 weight percent of the homogenized liquid texturing agent wherein the homogenized liquid texturing agent comprises: a) a hydrocolloid in an amount to achieve a concentration in the flexible chocolate between and about 0.1 weight percent and about 4 weight percent, or b) cocoa powder in an amount to achieve a concentration in the flexible chocolate between about 2 weight percent and 5 weight percent, or c) a combination thereof.
    According to an embodiment, the flexible chocolate in the method according to the present invention has: • a hardness that is between 500 g and 20000 g, or • a tack that is between -300 g and -5000 g, or • a plasticity with a maximum force that is between 50 g and 6000 g and a gradient that is between 2 g / s and 2000 g / s, or • a combination of two or three of these parameters.
    According to a preferred embodiment, the flexible chocolate in the method according to the present invention has: • a hardness between 5000 g and 18000 g, or • a stickiness between -1250 g and -4000 g, or • a plasticity with a maximum force that lies between 1500 g and 6000 g and a gradient that lies between 200 g / s and 1500 g / s, or a combination of two or three of these parameters.
    More specifically, the present invention relates to a method as described in this application, wherein the flexible chocolate is characterized by having a hardness between 500 g and 20000 g and a tack that is between -300 g and -5000 g, more preferably a hardness that is between 5000 g and 18000 g and a tack that is between -1250 g and -4000 g.
    More specifically, the present invention relates to a method as described in this application, wherein the flexible chocolate is characterized by having a hardness between 500 g and 20000 g and a plasticity with a force between 50 g and 6000 g and a gradient that is between 2 g / s and 2000 g / s, more preferably a hardness that is between 5000 g and 18000 g and a plasticity with a force that is between 1500 g and 6000 g and a gradient that is between 200 g / s and 1500 g / s.
    More specifically, the present invention relates to a method as described in this application wherein the flexible chocolate is characterized by having a stickiness that lies between -300 g and -5000 g and a plasticity with a force that lies between 50 g and 6000 g and a gradient that is between 2 g / s and 2000 g / s, more preferably a tack that is between -1250 g and -4000 g and a plasticity with a force that is between 1500 g and 6000 g and a gradient that is between 200 g / s and 1500 g / s.
    More specifically, the present invention relates to a method as described in this application, wherein the flexible chocolate is characterized by having a hardness between 500 g and 20000 g, a tack that is between -300 g and -5000 g and a plasticity with a force between 50 g and 6000 g and a gradient between 2 g / s and 2000 g / s, more preferably a hardness between 5000 g and 18000 g, a tackiness it is between -1250 g and -4000 g and a plasticity with a force that is between 1500 g and 6000 g and a gradient that is between 200 g / s and 1500 g / s.
    According to an embodiment, the chocolate can be selected from dark chocolate, milk chocolate, white chocolate or combinations thereof. The chocolate can be in any shape, such as, but not limited to, blocks, chunks, granules, drops, slices, bars, powders ... Preferably the amount of chocolate in the non-sticky flexible chocolate is between 75% by weight and 90% by weight more preferably, the amount of chocolate in the non-sticky flexible chocolate is about 75 weight percent. Preferably the amount of chocolate in the non-sticky flexible chocolate is between 78 weight percent and 87.5 weight percent, more preferably the amount of chocolate in the non-sticky chocolate is about 85 weight percent.
    In another embodiment, the chocolate is melted at a temperature of about 35 ° C to about 50 ° C. The chocolate is preferably melted at a temperature of 45 ° C. Optionally, the melting step is followed by a tempering step at a temperature between 25 and 32 ° C. In another embodiment, the tempering step is not optional. This is to preserve the organoleptic and traditional properties of chocolate. In yet another embodiment, the optimum melting temperature is determined by using the tempering specifications provided by the chocolate manufacturer. Such specifications are usually given in the form of 1) melting temperature, 2) cooling temperature, 3) temperature for reheating (tempering). These temperatures will vary based on the nature of the chocolate and its composition. The melting step can be carried out in any suitable temperature-controlled equipment, such as, for example, au bain marie.
    According to an embodiment, the liquid texturing agent is prepared in a liquid selected from water, kefir water with probiotics, a juice, an alcohol, a tea, a coffee and a cream and a syrup and combinations thereof. Preferably, the liquid has a dry matter content of less than 20%, more preferably, less than 10%. Preferably the amount of homogenized liquid texturing agent is between 10% by weight and 25% by weight.
    According to one embodiment, non-limiting examples of the syrup are agave syrup, barley malt syrup, birch syrup, brown rice syrup, corn syrup, fruit syrup, golden syrup, honey, inverted sugar syrup, kithuls syrup, maple sugar syrup, molasses, palm syrup, sorghum syrup, sugar beet syrup , yacon syrup and combinations thereof. Preferably the syrup forms about 12.5 weight percent of the non-sticky flexible chocolate composition.
    In another embodiment, the cream can be selected without restriction from a creamy soy preparation, a dairy cream or combinations thereof. The dairy cream can have a fat content of about 12 weight percent to about 55 weight percent. Preferably the dairy cream has a fat content of about 35% by weight. Preferably, the cream constitutes about 12.5 weight percent of the non-sticky flexible chocolate composition.
    In another embodiment, the probiotic present in the present invention may be selected from Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus bulgaricus, Lactobacillus Lactacobus lactacus lactacus lactacus lactacus lactacus lactusacacus lactusobillus, lactobacillus, Lactobacillus, Lactobacilli Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus salivarius, Lactobacillus brevis, Lactobacillus leichmanni, Lactobacillus cellobiosus, Lactobacillus buchneri, Bifidobacterium laterosporus, Bifidobacterium lactis Bbl2, Bifidobacterium lung urn, Bifidobacterium breve, Bifidobacterium subtilis, Lactobacillus sporogenes, Pediococcus acidilactici, Pediococcus pentosaceus, enterococcus faecium, Bifidobacterium adolescentis, Bifidobacterium infantis, Bifidobacterium thermophilum, Bifidobacterium animalis, Bifidobacterium bifidum, Streptococcus thermophilius, Lactococcus lactis cremoris, S. Diacetylactis, S. Interm edius, enterococcus faecalis, Saccharomyces boulardii, Saccharomyces cerevisiae, Lactobacillus caucasicus, Streptococcus lactis, Streptococcus diacetilactis, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus lactis and butanoic bacteria.
    The liquid homogenized texturing agent is prepared by homogenizing in a liquid a compound selected from a hydrocolloid in an amount to achieve a final concentration in the flexible chocolate of between 0.1 weight percent and 4 weight percent, a cocoa in an amount to achieve a final concentration in the flexible chocolate of between 2 weight percent and 5 weight percent or combinations thereof. Preferably the compound is a hydrocolloid.
    According to one embodiment, the hydrocolloid can be selected without limitation from acacia, acetan, acetylated di-starch phosphate, acetylated starch, acid-diluted starch, starch adipate, agar (agar-agar), agaropectin, agarose, algine, alginate, alginic acid, aminated pectin , amorphofallus, amylopectin, amylopectin starch, amylose, gum arabic, arabica gum, arabinogalactan, arabogalactan, arracacia, arrowroot, beet pulp, beta glucan, bevo, blood, British gum, cactus gum, carboxymethyl ether, carboxymethyl cellulose, carboxymethylcellulose, carboxymethylcellulose, carboxymethylcellulose, carboxymethylcellulose, carboxymethylcellulose , chitin, chitosan, clay, collagen, combretum, curdlan, cyclodextrin, cydonia, Danish agar, dextran, dextrin, dulsan, starch phosphate, ethylcellulose, ethylhydroxyethylcellulose, ethylmethylcellulose, Eucheuma gum, ferlo, fiber, fibrinogen, feller, fucan, fucan, fucan, fucan funoran, galactomannans, gatto, gelidium, gellan, ghat tigom, gigartina, globulins, glucomannans, glues, gluten, gracilaria, guluronic acids, gummifera, hashab gum, hemicelluloses, high amylose starch, hoblobo, hydrogenated starch, hydroxyalkylcellulose, hydroxyalkyl starch, hydroxyethylcellulose, hydroxypropylcellulose, hydroxypropylcellulose, hydroxypropylcellulose, hydroxypropylcellulose , fish glue, karaya, karroo, kelp, keltzan, konjak, kordofan, lakee, lambda-carrageenan, laminarin, larch, latex, linseed, carob, lupo, luposol, maltodextrin, mannan, mannoglucuronglycans, mannuronic acids, maracujacellar mesquite cellulose, microcellulose mesquite cellulose, mucilage, mucin, mung bean, okra, ovalbumines, oxidized starch, pea starch, pectic acid, plant exudates, plasma, porphyrane, potato pulp, potato starch, pregelatinized starches, proatrim, propylated starch, propylene glycol alginate, prosopsisectud, propsopsopecta, prosopsisstuday, prosopsisstudud, prosopsisstud, pro , p ulcherima, pullulan, psyllium, pyrodextrins, quince, quince seed, ramalin, rhamsam, rice products, locust bean, salabreda, sandra beida, schizophylan, scleroglycan, seaweed powders, seeds of cydonia, sene, seyal, sorghum, soy protein, soy protein suuliaak , succinoglycan, sunflower pectin, Acacia nilotica, tahl, tahla, tamarind seed, tamarind pellet, taminda, tapioca, tara, tragacanth, undaria, verek, acacia, waxy maize, waxy rice, waxy sorghum, wheat products, whey protein, xylogluanden, xycelluanden iotacarrageenan, kappa-carrageenan, a pectin, a powdered cellulose, sodium alginate, xanthan gum, and combinations thereof. Preferably, the hydrocolloid can be selected without limitation from acacia, starch of any origin or derivatives, algin or derivatives, agar (agar-agar), agaropectin, agarose, amidated pectins, amylopectin, amylopectin starch, amylose, gum arabic and derivatives, British gum, cactus gum, cellulose and derivatives, carob kernel flour, collagen, Danish agar, fibers, flax seed, galactomannans, gelidium, gellan, glucomannans, gluten, gummifera, hashab, kelp, konjak, carrageenan and derivatives, laminarin, larch, linseed, carob x-ray malt, malt , mannan, mannoglucuron glycans, mannuronic acids, mucilage, mungo bean, pectic acid, plant exudates, rice products, seaweed powders, sorghum, soy protein, tapioca, waxy corn, waxy rice, waxy sorghum, wheat products, whey protein, xyloglucan, yeast cell, gelatine, yeast cell carrageenan, kappa-carrageenan, a pectin, a powdered cellulose, sodium alginate, xanthan gum, and combinations thereof. Preferably, the hydrocolloid is guar gum, xanthan gum, pectin or derivatives, starch or derivatives, cellulose or derivatives or a combination thereof. More preferably, the hydrocolloid is guar gum or xanthan gum. Even more preferably, the hydrocolloid is xanthan gum. Preferably, the xanthan gum constitutes about 0.20 to 0.40 weight percent of the non-sticky flexible chocolate composition, and preferably 0.30 to 0.35 weight percent of the non-sticky flexible chocolate composition, more preferably about 0.25 weight percent, 0.30 weight percent or 0.35 weight percent of the non-sticky flexible chocolate composition.
    According to another embodiment, the cocoa powder can be of any kind, more particularly it can contain from 1 to 25 weight percent fat, preferably 10 to 12 weight percent. It can be both alkalized and natural, with a pH in the range of 5 to 8.5.
    The liquid and the hydrocolloid are mixed for a time sufficient to obtain the viscous homogenized liquid texturing agent. Any suitable homogenizing equipment can be used for mixing. In a preferred embodiment, the liquid and the hydrocolloid are mixed under vacuum with negative pressures in the range of -0.1 to -0.8 bar.
    The mixing of the melted chocolate and the homogenized liquid texturing agent is carried out at a temperature between 25 ° C and 50 ° C, preferably at a temperature between 25 ° C and 35 ° C, for a time sufficient for a homogeneous mixture. Suitable equipment for carrying out the mixing are conventional mixers, Thermomix, Stephan vacuum mixer, high-pressure homogenizer, ...
    In another embodiment, the method may further comprise adding to the homogenized liquid texturing agent or to said homogeneous mixture of homogenized liquid texturing agent and melted chocolate from about 0.1 weight percent to about 1 weight percent of a preservative. Non-limiting examples of the preservative include a sorbic acid, a salt of sorbic acid, benzoic acid, a salt of benzoic acid, calcium propionate, sodium nitrite, a sodium nitrate, a sulfite, disodium EDTA, butylated hydroxyanisole (BHA), butylated hydroxyl toluene (BHT), tHT butyl hydroquinone (TBHQ), propyl gallate and combinations thereof.
    According to another embodiment, the method may further comprise the addition to said homogeneous mixture of homogenized liquid texturing agent and melted chocolate of a flavoring, sugar and / or pieces of food, including, but not limited to, almond, among others. hazelnut, praline (a confectionery made from nuts and caramelised sugar), maple sugar, cookie pieces and fruit. The flavor may be selected from vanilla, essential oil and any combinations thereof.
    After mixing, the homogeneous mixture can be cooled by techniques known in the art for recrystallizing the chocolate. Preferably, cooling is not optional. In another preferred embodiment, cooling is performed by placing said homogeneous mixture for a minimum of one hour at a temperature around 4 to 6 ° C. After cooling, the mixture is advantageously stored at approximately 15 ° C.
    According to a particular embodiment, the present invention relates to a process for preparing flexible chocolate as described in this application, wherein the flexible chocolate is non-sticky and solid at room temperature and comprises the following: A) of about 75% by weight up to about 87.5 weight percent of a solid chocolate; B) from about 10 weight percent to about 25 weight percent of a homogenized liquid texturing agent; wherein the homogenized liquid texturing agent comprises: a) a hydrocolloid, preferably xanthan gum, in an amount to achieve a concentration in the flexible chocolate between about 0.1 weight percent and about 4 weight percent, or b) cocoa powder in an amount to achieve a concentration in reach the flexible chocolate between about 2 weight percent and 5 weight percent, or c) a combination of (a) and (b); wherein the flexible chocolate: • has a hardness between 5000 g and 18000 g, or • has a stickiness between -1250 g and -4000 g, or • has a plasticity with a force between 1500 g and 6000 g and a gradient that is between 200 g / s and 1500 g / s, or; • a combination of two or three of these parameters.
    In the method of the present invention, the flexible chocolate can be characterized by the following parameters: Hardness: the hardness is defined by the quality of a solid chocolate that cannot be easily cut or bent. The hardness is advantageously evaluated by using a TA.XT Plus Texture Analyzer (Stable Microsystems) equipped with a 50 kg load cell and a conical probe with a diameter of 30 mm, a total height of 38 mm and a cylindrical foot of 21 mm and measuring the force in grams (g) required to penetrate 1 cm through the product at a speed of 1 mm / s. In the present application, the hardness is advantageously expressed in g. The hardness of the flexible chocolate of the invention is preferably between 500 g and 20000 g, more preferably between 500 g and 18000 g.
    Stickiness: the stickiness is defined by the quality of a solid chocolate that is sticky (= sticks to any surface that is touched). The stickiness is advantageously evaluated with a TA.XT Plus Texture Analyzer (Stable Microsystems) equipped with a 50 kg load cell and a conical probe with a diameter of 30 mm, a total height of 38 mm and a cylindrical foot of 21 mm ( Figure 1) and measuring the force required to withdraw the probe from the product into which it penetrated 1 cm at a speed of 1 mm / s. In the present invention, the tackiness is advantageously expressed in (negative) grams (g). Preferably, the stickiness of the flexible chocolate of the invention is between about -300 g and -5000 g, more preferably between -1250 g and -4000 g.
    Figure 2 represents a characteristic graphical representation of the results obtained in measuring the hardness and the tackiness. In such a graph, the hardness is calculated as the maximum force corresponding to 1 cm penetration of the product through the probe and is visible in the graph as the maximum of the curve. The stickiness is calculated as the maximum negative force required to withdraw the probe from the product after the hardness has been measured as described above, and is visible in the graph as the minimum of the curve.
    Plasticity: the plasticity is defined by the quality of a solid chocolate that is soft enough to be changed to a new shape. The plasticity is advantageously evaluated with a TA.XT Plus Texture Analyzer from Stable equipped with a 50 kg load cell and a probe with three points (large Bend Ridge with three points from Stable microsystems) (Figure 3) and measuring the maximum force required to break the product and the time required to reach that point, the probe moving at a speed of 1 mm / s In the present application, the plasticity is advantageously represented by combining the value of the maximum force expressed in grams (g) and the value of the gradient (maximum force to break / time to break) expressed in grams / second (g / s). Preferably the plasticity of the flexible chocolate of the invention has a maximum force that is between 50 g and 6000 g and a gradient that is between 2 g / s and 2000 g / s, more preferably a maximum force that is between 1500 g and 6000 g and a gradient between 200 g / s and 1500 g / s.
    Figure 4 represents a characteristic graphical representation of the results obtained in measuring the plasticity. In such a graph, the plasticity is evaluated by considering the maximum force needed to reach the breaking point (the higher the force, the less plastic), and the gradient to achieve this (the steeper the slope, the less plastic) ).
    In preferred embodiments, the flexible chocolate is characterized by - a hardness between 500 g and 20000 g and a tack between -300 g and -5000 g, or - a tack between -300 g and -5000 g and a plasticity with a maximum force between 50 g and 6000 g and a gradient between 2 g / s and 2000 g / s, or - a hardness between 500 g and 20000 g and a plasticity with a maximum force between 50 g and 6000 g and a gradient between 2 g / s and 2000 g / s, or - a hardness between 500 g and 20000 g, a tack between -300 g and -5000 g and a maximum force between 50 g and 6000 g and a gradient between 2 g / s and 2000 g / s.
    In more preferred embodiments, the flexible chocolate is characterized by - a hardness between 5000 g and 18000 g and a tack between -1250 g and -4000 g, or - a tack between -1250 g and -4000 g and a plasticity with a maximum force between 1500 g and 6000 g and a gradient between 200 g / s and 1500 g / s, or - a hardness between 5000 g and 18000 g and a plasticity with a maximum force between 1500 g and 6000 g and a gradient between 200 g / s and 1500 g / s, or - a hardness between 5000 g and 18000 g, a tack between -1250 g and -4000 g and a maximum force between 1500 g and 6000 g and a gradient between 200 g / s and 1500 g / s.
    According to a fourth embodiment, a flexible chocolate is described prepared from the mixture for making a flexible chocolate according to the present invention. The thin slices of the present invention are flexible, yet they can be manipulated without the fear of breaking, just like slices of cheese. They can be manipulated into visually attractive and / or functionally useful forms. For example, they can be cut into shapes to decorate food or other non-edible products. They can be shaped into a cone shape into which other foods can be placed, to provide a visually appealing dessert that can be picked up with the fingers.
    The present invention will be more simply understood with reference to the examples below which are provided to illustrate the invention and not to limit its scope. EXAMPLE 1
    Flexible chocolate making ingredient Ingredients • 320 g of dark chocolate (Belcolade E740J, Puratos, Belgium) • Liquid at room temperature consisting of 100 g of coffee mixed with 0.5 g of xanthan gum and 0.5 g of Guar gum.
    Method • gel (homogenized liquid texturing agent) preparation: mix the coffee, the xanthan gum and the guar gum at room temperature. Use a blender to mix. Put the gel in a jar and let it rest for a few hours. The result is a nice, thick, homogeneous gel. • Melt and temper the chocolate according to the specifications of the chocolate manufacturer (50 ° C - 29 ° C - 32 ° C). • Mixing: Pour the tempered liquid chocolate into a Thermomix set at 32 ° C, and set the speed to 3, reverse rotation. Slowly add the gel (homogenized liquid texturing agent) to the chocolate). The chocolate becomes very thick. Mix the chocolate until it becomes a thick, homogeneous paste. • Cooling: put the chocolate paste in an airtight container and keep it in a cool place (eg a refrigerator) for a few hours (eg 6 hours).
    The obtained chocolate is very flexible and does not stick to the hands when manipulated. EXAMPLE 2
    Recipe for making flexible chocolate Ingredients • 320 g milk chocolate (Belcolade 03X5J, Puratos, Belgium) • Liquid consisting of the following ingredients that have been mixed together: • 30 g of a prebiotic syrup (containing approximately 25% moisture) ) -Vitafiber ™, BioNeutra ™) • 0.3 g xanthan gum • 0.3 g Guar gum 30 g kefir water (with probiotics - Non-effervescent ordinary Kefir,
    Liberté, Canada).
    Process • gel (homogenized liquid texturing agent) preparation: mix the kefir, the xanthan gum and the guar gum at room temperature. Use a blender to mix. Add the prebiotics syrup and mix again until a homogeneous preparation is obtained. Put the gel in a jar and let it rest for a few hours. The result is a nice thick, homogeneous gel. • Melt and temper the chocolate according to the specifications of the chocolate manufacturer (45 ° C - 28 ° C - 31 ° C). • Mixing: Pour the tempered liquid chocolate into a Thermomix set at 31 ° C, and set the speed to 3, reverse rotation. Slowly add the gel (homogenized liquid texturing agent) to the chocolate. The chocolate becomes very thick. Mix until it becomes a thick, homogeneous paste. • Cooling: place the chocolate in an airtight container and store it in a cool place (eg a refrigerator) for a few hours (eg 6 hours).
    The obtained chocolate is very flexible and does not stick to the hands when manipulated. EXAMPLE 3 Flexible chocolates Flexible chocolates have been prepared using the recipes and methods described in Table 1.
    Various mixtures were used in various concentrations to prepare the homogeneous liquid texturing agent: - Xanthan gum (Puratos NV, Belgium) - Guar gum (Caldic NV, Belgium) - Cocoa powder (Dutch cocoa powder 10/12 alkalised, medium brown type) [00103 The liquid texturing agents were used in various concentrations.
    Different types of chocolate with different properties were tested. These chocolates were obtained from Belcolade (Puratos NV, Belgium). - C501J: dark chocolate (55% dry cocoa liquor and 35% fat) - C501U: dark chocolate (50.5% dry cocoa liquor and 27.9% fat) - C309X: dark chocolate (45.5% dry cocoa liquor and 26.4% % fat) - X605J: white chocolate (28% dry cocoa mass and 35.1% fat) - 03X5M: milk chocolate (32% dry cocoa mass and 33.3% fat)
    Table 1
    Tabell (continued) The methods were as follows:
    Preparation of the homogenised liquid texturing agent: - pour 50 ml of water into a bowl at room temperature - add the gum - mix in a Thermomix until a homogeneous mixture is obtained - add the rest of the water - mix well until a homogeneous mixture is obtained - pour the mixture into a Stephan mixer - mix under vacuum at medium speed - pour the mixture into a glass container - let it rest for several hours before use
    For composition I, mixing in the Thermomix was performed at 80 ° C for 10 minutes.
    Melting / tempering the chocolate
    - melt at 45 ° C - cool 2/3 of the chocolate to 28 ° C by pouring it on a marble table and moving it over it - return it to the rest of the chocolate - mix to a temperature of 32 ° C is reached
    For composition D, the temperatures are 40 ° C, 26 ° C and 28 ° C, respectively.
    For composition E, the temperatures are 45 ° C, 28 ° C and 30 ° C, respectively.
    For composition L, the chocolate is melted at 45 ° C and used directly for mixing.
    to blend
    - preheat the bowl of a Stephan mixer to 28 ° C - pour the melted / tempered chocolate into the bowl - mix at medium speed under vacuum - slowly add the homogenised liquid texturing agent to the mixture (add in parts and mix after each addition for 2 minutes - if the chocolate hardens initially, stop adding and wait for the chocolate to become a more flexible paste again - put the pasta in an airtight container and let it rest for 6 hours.
    For composition K, the temperature of the Stephan mixer bowl is set to 45 ° C.
    Cooling - set at 4-6 ° C for 2 hours. The flexible chocolates were evaluated and characterized by different methods. The results are shown in Table 2. The flexible chocolates were first assessed visually and by touch.
    The hardness and the tackiness were evaluated using a TA.XT Plus Texture Analyzer (Stable Microsystems) equipped with a 50 kg load cell and a cone-shaped probe. A chocolate sample with a size of 20 x 7 x 5 cm was compressed by the cone-shaped probe that penetrated at a speed of 1 mm / sec until the probe reached a depth of 1 cm. The measurement is performed in triplicate on each sample over the entire length of the sample. The maximum force required to reach a depth of 1 cm penetration into the sample is the hardness.
    The compression is then canceled and the probe moves upwards at a speed of 1 mm / s. The maximum upward force (expressed as a negative force) required to withdraw the probe from the sample is a measure of stickiness.
    The plasticity was evaluated with a TA.XT Plus Texture Analyzer (Stable Microsystems) equipped with a 50 kg load cell and a three-point probe. A 20 x 5 x 3 cm sample is carefully placed horizontally at two points of the three-point probe. The third probe, which moves downwards at a speed of 1 mm / s, presses on the sample until it breaks (or up to a distance of max. 5 cm). The plasticity is measured by measuring the maximum force needed to ensure that the product breaks and the time required to reach that point.
    Table 2
    Table 2 (continued) The method of the present invention makes it possible to prepare chocolates that exhibit good flexibility (plasticity) and that are not sticky.
    Although preferred embodiments have been described above and explained in the accompanying drawings, it will be apparent to those skilled in the art that modifications may be made without departing from this description. Such modifications are considered as possible variants that fall within the scope of the description.
    权利要求:
    Claims (43)
    [1]
    CONCLUSIONS (changes accepted):
    A flexible chocolate that is non-sticky and solid at room temperature, comprising: A) from about 70 weight percent to about 90 weight percent of a solid chocolate; B) from about 3.5 weight percent to about 34.9 weight percent of a homogenized liquid texturing agent; wherein the homogenized liquid texturing agent comprises: a) a hydrocolloid in an amount to achieve a concentration in the flexible chocolate between about 0.1% by weight and about 4% by weight, or b) cocoa powder in an amount to achieve a concentration in the flexible chocolate to be achieved between about 2 weight percent and 5 weight percent, or c) a combination of (a) and (b).
    [2]
    The flexible chocolate according to claim 1, wherein the flexible chocolate has: • a hardness between 500 g and 20000 g; • has a tack that is between -300 g and -5000 g or; • has a plasticity with a maximum force that is between 50 g and 6000 g and a gradient that is between 2 g / s and 2000 g / s; or • a combination of two or three of these parameters.
    [3]
    The flexible chocolate according to claim 1, wherein the flexible chocolate has: • a hardness that is between 5000 g and 18000 g, or • has a tack that is between -1250 g and -4000 g or; • has a plasticity with a maximum force that is between 1500 g and 6000 g and a gradient that lies between 200 g / s and 1500 g / s, or; • a combination of two or three of these parameters.
    [4]
    A flexible chocolate according to any of claims 1 to 3, further comprising a flavoring selected from vanilla, an essential oil and any combination thereof.
    [5]
    The flexible chocolate according to any of claims 1 to 4, further comprising a preservative in an amount in the range between about 0.1% by weight and about 1% by weight in the flexible chocolate.
    [6]
    The flexible chocolate of claim 5, wherein said preservative is selected from a sorbic acid, a salt of sorbic acid, benzoic acid, a salt of benzoic acid, calcium propionate, sodium nitrite, a sodium nitrate, a sulfite, disodium EDTA, butylated hydroxyanisole (BHA), butylated hydroxyl toluene (BHT), tert-butyl hydroquinone (TBHQ), propyl gallate and combinations thereof.
    [7]
    The flexible chocolate of any one of claims 1 to 6, wherein said chocolate 2 is selected from dark chocolate, milk chocolate, white chocolate or combinations thereof.
    [8]
    The flexible chocolate according to any of claims 1 to 7, wherein said chocolate is about 85% by weight of said flexible chocolate.
    [9]
    A flexible chocolate according to any of claims 1 to 8, wherein said homogenized texturing agent is prepared in a liquid selected from water, kefir water with probiotics, a juice, an alcohol, a tea, a coffee and a cream and a syrup and combinations thereof.
    [10]
    The flexible chocolate according to claim 9, wherein said syrup is selected from agave syrup, barley malt syrup, birch syrup, brown rice syrup, corn syrup, fruit syrup, golden syrup, honey, inverted sugar syrup, kithu syrup, maple syrup, molasses, palm syrup, sorghum syrup, sugar beet syrup, sugar beet syrup, sugar syrup , yacon syrup and combinations thereof.
    [11]
    The flexible chocolate according to claims 9 or 10, wherein the syrup is approximately 12.5% by weight in said flexible chocolate.
    [12]
    A flexible chocolate according to any of claims 9 to 11, wherein said cream is selected from a creamy soy preparation, a dairy cream or combinations thereof.
    [13]
    The flexible chocolate of claim 12, wherein said dairy cream has a fat content of from about 12 weight percent to about 55 weight percent.
    [14]
    A flexible chocolate according to any of claims 9 to 13, wherein said cream is approximately 12.5 weight percent in said flexible chocolate.
    [15]
    The flexible chocolate according to any one of claims 1 to 14, wherein said hydrocolloid is selected from acacia, acetan, acetylated di-starch phosphate, acetylated starch, acid-diluted starch, starch adipate, agar (agar-agar), agaropectin, agarose, algin, alginate, alginic acid, amidated pectins, amorphophallus, amylopectin, amylopectin starch, amylose, gum arabic, arabica gum, arabinogalactan, arabogalactan, arracacia, arrowroot, beet pulp, beta glucan, bowel, methyl, carboxymethylcellulose, carboxymethylcellulose, carboxymethylcellulose, carboxymethylcellulose , caseinates, cassia gum, chitin, chitosan, clay, collagen, combretum, curdlan, cyclodextrin, cydonia, Danish agar, dextran, dextrin, dulsan, starch phosphate, ethylcellulose, ethylhydroxyethylcellulose, ethylmethylcellulose, Eucheuma gum, fibrous, fibrous, fibrogen, fucoidan, furcelleran, funoran, galactomannans, gatto, gelidium, gellan, ghattigom, gigartina, globulins, glucomannans, glues, gluten, gracilaria, guluronic acids, gummifera, hashab gum, hemicelluloses, high amylose content, hoblobo, hydrogenated starch, hydroxyalkylcellulose, hydroxyethylcellulose, hydroxyethylcellulose, hydroxyethylcellulose, hydroxyethylcellulose, hydroxyethylcellulose, hydroxyethylcellulose, hydroxyethylcellulose , iridaea, fish glue, karaya, karroo, kelp, keltzan, konjak, kordofan, lakee, lambda-carrageenan, laminarin, larch, latex, linseed, carob, lupo, luposol, maltodextrin, mannan, mannoglucuronglycans, mannuronic acid, marja, methyl, marja, methyl, mesuric acid, marac, mesuric acid , microcrystalline cellulose, mucilage, mucin, mungo bean, okra, ovalbumines, oxidized # §: starch, pea starch, pectic acid, plant exudates, plasma, porphyrane, potato pulp, potato starch, pregelatinized starches, proatrim, propylated starch, propylene glycolisate, prosopsis, exudate, prosopsis algae, prosopsis algae, prosopsis algae, protopectins, prowashon upana-barley, pulcherima, pullulan, psyllium, pyrodextrins, quince, quince seed, ramalin, rhamsam, rice products, locust bean, salabreda, sandra beida, schizophyllan, scleroglycan, seaweed powders, seeds of cydonia, seneum, seyal, sorghum, protein , sterculia, suakim, succinoglycan, sunflower pectin, Acacia nilotica, tahl, tahla, tamarind seed, tamarind grain, taminda, tapioca, tara, tragacanth, undaria, verek, acacia, waxy maize, waxy rice, waxy sorghum, wheat protein, weilulu protein products, yeast cell walls, gelatin, iota-carrageenan, kappa-carrageenan, a pectin, a powdered cellulose, sodium alginate, xanthan gum, and combinations thereof.
    [16]
    The flexible chocolate according to any of claims 1 to 15, wherein said hydrocolloid is xanthan gum.
    [17]
    The flexible chocolate of claim 16, wherein said xanthan gum is from about 0.30 to 0.35 weight percent in said flexible chocolate.
    [18]
    The flexible chocolate according to any one of claims 9 to 17, wherein said probiotic is selected from Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus reuter, Lactobacillus curvatus, Lactobacillus bulgaricus, Lactobacillus grasses, Lactobacacacus lactobacacacus lactobacacacus lactobacacacus , Lactobacillus lactis, Lactobacillus salivarius, Lactobacillus brevis, Lactobacillus leichmann, Lactobacillus cellobiosus, Lactobacillus buchner, Bifidobacterium iaterosporus, Bifidobacterium lactis Bb12, Bifidobacterium iongum, Bifidobacterium breve, Bifidobacterium subtilis, Lactobacillus sporogenes, Pediococcus acidilactic, Pediococcus pentosaceus, enterococcus faecium, Bifidobacterium adolescents, Bifidobacterium infantis, Bifidobacterium thermophilum, Bifidobacterium animalis, Bifidobacterium bifidum, Streptococcus thermophilius, Lactococcus lactis cremoris, S. Diacetylactis, S. Intermedius, enterococcus faecalis, Saccharomyces boulardii, Saccharomyces cerevisiae, Lactobacillus caucasicus, Streptococcus lactis, Streptococcus diacetilactis, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus lactis and butanoic bacteria.
    [19]
    A method for the preparation of a non-sticky flexible chocolate, comprising the steps of: a) melting a solid chocolate; b) tempering said melted chocolate "c) preparing a homogenized liquid texturing agent; d) mixing said melted chocolate and said homogenized texturing agent at a temperature between about 25 and about 50 ° C, preferably between about 25 ° C and about 35 ° C, and e) optionally cooling the mixture, wherein the non-sticky flexible chocolate comprises: A) from about 70 weight percent to about 90 weight percent of a solid chocolate; B) from about 3.5 weight percent to about 34.9 weight percent of the homogenized liquid texturing agent, wherein the homogenized liquid texturing agent comprises: a) a hydrocolloid in an amount to achieve a concentration in the flexible chocolate between about 0.1 weight percent and about 4 weight percent, or b) cocoa powder in an amount to achieve a concentration in the flexible chocolate between about 2 percent by weight and 5 percent by weight cocent, or c) a combination of (a) and (b).
    [20]
    A method according to claim 19, wherein the flexible chocolate is characterized by having: • a hardness between 500 g and 20000 g, or • a tack that is between -300 g and -5000 g, or • a plasticity with a maximum force that is between 50 g and 6000 g and a gradient that is between 2 g / s and 2000 g / s, or • a combination of two or three of these parameters.
    [21]
    A method according to claim 19, wherein the flexible chocolate is characterized by having: • a hardness between 5000 g and 18000 g, or • a tack that is between -1250 g and -4000 g, or • a plasticity with a maximum force that lies between 1500 g and 6000 g and a gradient that lies between 200 g / s and 1500 g / s, or a combination of two or three of these parameters.
    [22]
    The method of any one of claims 19 to 21, wherein said chocolate is melted at a temperature of about 35 ° C to about 50 ° C.
    [23]
    The method of any one of claims 19 to 22, wherein said chocolate is melted at a temperature of about 45 ° C.
    [24]
    A method according to any one of claims 19 to 23, further comprising adding to said homogeneous mixture of homogenized liquid texturing agent and melted chocolate of a flavoring, sugar and / or pieces of food selected from almond, hazelnut, praline, maple sugar, cookie pieces and fruit.
    [25]
    The method of claim 24, wherein the taste is selected from vanilla, an essential oil and any combination thereof.
    [26]
    The method of any one of claims 19 to 25, further comprising adding to the homogenized liquid texturing agent or to said homogeneous mixture of homogenized liquid texturing agent and melted chocolate from about 0.1 weight percent to about 1 weight percent of a preservative.
    [27]
    The method of claim 26, wherein said preservative is selected from a sorbic acid, a salt of sorbic acid, benzoic acid, a salt of benzoic acid, calcium propionate, sodium nitrite, a sodium nitrate, a sulfite, disodium EDTA, butylated hydroxyanisole, butylated hydroxy toluene, tert- butyl hydroquinone, propyl gallate, and combinations thereof.
    [28]
    A method according to any of claims 19 to 27, wherein said chocolate is selected from dark chocolate, milk chocolate, white chocolate or combinations thereof.
    [29]
    The method of any one of claims 19 to 28, wherein said chocolate is about 85 weight percent of said blend for making a flexible chocolate.
    [30]
    A method according to any of claims 19 to 28, wherein said homogenized texturing agent is prepared in a liquid selected from water, kefir water with probiotics, a juice, an alcohol, a tea, a coffee and a cream and a syrup and combinations thereof .
    [31]
    The method of claim 30, wherein said syrup is selected from agave syrup, barley malt syrup, birch syrup, brown rice syrup, corn syrup, fruit syrup, golden syrup, honey, inverted sugar syrup, kithu syrup, maple syrup, molasses, palm syrup, sorghum syrup, sugar beet syrup, a sugar syrup, a sugar syrup, a sugar syrup yacon syrup and combinations thereof.
    [32]
    The method of claim 31, wherein said syrup is about 12.5 weight percent of said blend for making a flexible chocolate.
    [33]
    A method according to any of claims 30 to 32, wherein said cream is selected from a creamy soy preparation, a dairy cream or combinations thereof.
    [34]
    The method of claim 33, wherein said dairy cream has a fat content of from about 12 weight percent to about 55 weight percent.
    [35]
    The method of any one of claims 30 to 34, wherein said cream is about 12.5 weight percent of said blend for making a flexible chocolate.
    [36]
    The method of any one of claims 19 to 35, wherein said hydrocolloid is selected from acacia, acetan, acetylated di-starch phosphate, acetylated starch, acid-diluted starch, starch adipate, agar (agar-agar), agaropectin, agarose, algin, alginate, alginic acid , amidated pectins, amorphophallus, amylopectin, amylopectin starch, amylose, gum arabic gum, arabinogalactan, arabogalactan, arracacia, arrowroot, beet pulp, beta glucan, bevo, blood, British gum, cactus gum, carboxymethylethermethylcellulose, carboxymethylethermethylcellulose, carboxymethylethermethylcellulose, carboxymethylethermethylcellulose 2 caseinates, cassia gum, chitin, chitosan, clay, collagen, combretum, curdlan, cyclodextrin, cydonia, Danish agar, dextran, dextrin, dulsan, starch phosphate, ethylcellulose, ethylhydroxyethylcellulose, ethylmethylcellulose, Eucheuma gum, fibrous, fibrous, fibrous, fucoidan, furcelleran, funoran, galactomannans, gatto, gelidium, gella n, ghattigom, gigartina, globulins, glucomannans, glues, gluten, gracilaria, guluronic acids, gummifera, hashab gum, hemicelluloses, high amylose starch, hoblobo, hydrogenated starch, hydroxyalkylcellulose, hydroxyethylcellulose, hydroxyethylcellulose, hydroxyethylcellulose, hydroxyethylcellulose , iridaea, fish glue, karaya, karroo, kelp, keltzan, konjak, kordofan, lakee, lambda-carrageenan, laminarin, larch, latex, linseed, carob, lupo, luposol, maltodextrin, mannan, mannoglucuronglycans, mannuronic acid, marja, methyl, marja, methyl, mesuric acid, marac, mesuric acid , microcrystalline cellulose, mucilage, mucin, mungo bean, okra, ovalbumines, oxidized starch, pea starch, pectic acid, plant exudates, plasma, porphyrane, potato pulp, potato starch, pregelatinized starches, proatrim, propylated starch, propylene glycolonupecta, propsopropsougeoprops, propsoprops, propsoprop, propsoprop, propsoprop, antipopoisopropa, propsopropa, propsopozoan, propsopropozoan, propsopropa, propsopozoate, propsopropozoan, propsy, praopropo, og, prawn, oops, pra-pra-popso, oops, pra-pra-popso og o p o o o p o o o p o o p o m o n o p o u m o p u n u n u n u n u n o p o p m i -g ore, pulcherima, pullulan, psyllium, pyrodextrins, quince, quince seed, ramalin, rhamsam, rice products, locust bean, salabreda, sandra beida, schizophylan, scleroglycan, seaweed powders, seeds of cydonia, sene, seyal, soy protein, sorghum, protein sorghum , suakim, succinoglycan, sunflower pectin, Acacia nilotica, tahl, tahla, tamarind seed, tamarind pellet, taminda, tapioca, tara, tragacanth, undaria, verek, acacia, waxy maize, waxy rice, waxy sorghum, wheat products, whey protein, whey protein, gyncelan, gland protein , gelatin, iota-carrageenan, kappa-carrageenan, a pectin, a powdered cellulose, sodium alginate, xanthan gum, and combinations thereof.
    [37]
    The method of any one of claims 19 to 36, wherein said hydrocolloid is xanthan gum.
    [38]
    The method of claim 37, wherein said xanthan gum is about 0.30 weight percent to 0.35 weight percent of said blend for making a flexible chocolate.
    [39]
    A method according to any of claims 30 to 38, wherein said probiotic is selected from Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus reuter, Lactobacillus bulgaricus, Lactobacillus grasser, Lactobacacus lus, Lactobacacus lus, Lactobacacus lus Lactobacillus lactis, Lactobacillus salivarius, Lactobacillus brevis, Lactobacillus leichmann, Lactobacillus cellobiosus, Lactobacillus buchner, Bifidobacterium laterosporus, Bifidobacterium lactis Bb12, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium subtilis, Lactobacillus sporogenes, Pediococcus acidilactici, Pediococcus pentosaceus, enterococcus faecium, Bifidobacterium adolescents, Bifidobacterium infantis, Bifidobacterium thermophilum, Bifidobacterium animalis, Bifidobacterium bifidum, Streptococcus thermophilius, Lactococcus lactis cremoris, S Diacetylactis, S Intermedius, enterococcus faecalis, Saccharo myces boulardii, Saccharomyces cerevisiae, Lactobacillus caucasicus, Streptococcus / actis, Streptococcus diaceti / actis, Lactobacillus deibrueckii subsp. Bulgarians Lactococcus iactis and butanoic bacteria.
    [40]
    The method of any one of claims 19 to 39, wherein the step of tempering takes place at a temperature between 25 and 32 ° C.
    [41]
    The method of any one of claims 19 to 40, wherein the liquid and the hydrocolloid are mixed under vacuum, with negative pressures in the range of -0.1 to -0.8 bar.
    [42]
    The method of any one of claims 19 to 41, wherein the cooling is performed by placing said homogeneous mixture at a temperature around 4 to 6 ° C for at least one hour.
    [43]
    A method according to any of claims 19 to 42, wherein said method further comprises a step of packaging an amount of flexible chocolate in a packaging material and cooling it to a flexible chocolate slice.
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    US62/024,021|2014-07-14|
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