Concentrate of an instant chocolate drink and uses for same
The invention relates to a method of producing a chocolate drink containing at least 2% cacao. The inventive method includes a step involving inserting a capsule containing a concentrate of the chocolate drink into a coffee machine of the type which allows the pressure percolation of a dose of coffee. The invention also relates to the concentrate which is used to prepare the chocolate drink and to the capsules containing said concentrate.
1. A concentrate of an instant chocolate drink comprising:
a cocoa taste enhancer produced by a process comprising:
macerating cocoa nibs in a solvent consisting of water to form a juice,
recovering the juice, and
concentrating the juice, and cocoa powder;
wherein the concentrate is characterized in that 21 g of said concentrate is completely solubilized by the passage of a maximum of 90g of water, said water being at a temperature of 60 to 70° C. and at a maximum pressure of 6 ×10 5 Pa, for a percentage of dry matter of 60 to 90%, inclusive.
2. The concentrate as claimed in claim 1 , characterized in that it has a density of 1.15 to 1.45 kg/l, inclusive.
3. The concentrate as claimed in claim 1 , characterized in that it has a viscosity of 1300 to 2900 mPa/S, inclusive.
4. The concentrate as claimed in claim 1 , characterized in that it is in liquid form.
5. A capsule for a coffee machine operated by percolation under pressure, characterized in that it contains a concentrate according to claim 1 .
6. The capsule a claimed in claim 5 , characterized in that its useful volume is from 10 to 40 ml, inclusive.
7. A process for producing a chocolate drink containing at least 2% of cocoa, comprising the following stages:
(i) inserting, into a coffee machine operating by percolation under pressure of a dose of coffee, the capsule of claim 5 ,
(ii) injecting water in order to solubilize the concentrate, and
(iii) recovering the chocolate drink.
8. The process as claimed in claim 7 , characterized in that said concentrate has a percentage of dry matter of 60 to 90%, inclusive, and 21 g of said concentrate is completely solubilized by the passage, at a temperature of 60 to 70° C. and at a maximum pressure of 6 ×10 5 Pa, of a maximum of 90 g of water.
9. The process as claimed in claim 8 , characterized in that the concentrate has a density of 1.15 to 1.45 kg/l.
10. The process as claimed in claim 8 , characterized in that the concentrate has a viscosity of between 1300 and 2900 mPa/s.
11. The process as claimed in claim 8 , characterized in that said concentrate is in liquid form.
12. A chocolate drink comprising the concentrate of claim 1 having at least 2% solubilized cocoa.
13. A concentrate of an instant chocolate drink comprising:
a cocoa taste enhancer produced by a process comprising:
macerating cocoa nibs in a solvent consisting of an alkaline solution to form a juice,
recovering the juice, and
concentrating the juice, and
cocoa powder;
wherein the concentrate is characterized in that 21 g of said concentrate is completely solubilized by the passage of a maximum of 90 g of water, said water being at a temperature of 60 to 70° C. and at a maximum pressure of 6 ×10 5 Pa, for a percentage of dry matter of 60 to 90%, inclusive.
14. The concentrate of claim 1 further comprising adding an alkaline compound to the juice.
15. The concentrate of claim 1 having a density of 1.15 to 1.45 kg/l.
16. The concentrate of claim 1 having a viscosity of 1300 to 2900 mPa/s.
17. The concentrate of claim 1 wherein the maceration is at a temperature of between 50 and 100° C.