Method for preparing chocolates and/or chocolate-/cocoa-flavored compositions
AssigneeBarry Callebaut AG
InventorsPhilippe Bouvier, Valentine Detalle
Life of this patent
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Abstract
The invention relates to a computer-aided method for preparing chocolates and/or chocolate-/cocoa-flavoured compositions from a bank of ingredients Pj using tools such as a valuation system E which can be used to assign a numerical value vij to the taste descriptor Gi of each ingredient Pj and a function f designating the set of rules that can he used to calculate the values vic characterising the taste of a combination C of chocolates. The invention also relates to a device for performing the inventive method.
Claims31
Computer method for preparation of a recipe of a chocolate and/or chocolate-/cocoa-flavored composition from a bank of n ingredients Pj, the ingredients Pj referring in particular to a chocolate or cocoa mass, characterized in that it comprises the following steps:
- define a scale of values E to assign a numerical value vij for the taste descriptor Gi of each ingredient Pj, the set of values vij defining the taste profile of the ingredient Pj,
- determine a function f, such that vic=f(kj, vij), f designating the set of rules used to calculate the values vic characterizing the taste of a blend C of chocolates and/or cocoa masses such that C=Σ(j=0→n) kjPj, kj, between 0 and 1, limits included, being a coefficient designating the proportion of ingredient Pj in the blend C,
- choose a chocolate or cocoa mass base B, whose values vib have been defined,
- use the function f to determine the new values of the coefficients kj, vij in the implementation of two alternative methods a and/or b as follows:
- a. choose the new value vib′ of the taste descriptor GI to be modified in base B, apply a conversion step in which at least two coefficients kj are modified and calculated so that f(kj, vij) reaches value vib′, then calculate the set of values vib′ of taste descriptors Gi, resulting from the modification of coefficients kj,
- b. modify at least two coefficients kj of base B then calculate the set of values vib′ of taste descriptors Gi.
Method according to any of the previous claims, characterized in that the scale of values E 3.0 is linear and has its origin at value 0 for which the taste Gi is absent and in that function f is such that vic=Σ(j=0→n) kjvij/Σ(j=0→n)kj.
Method according to any of the previous claims, characterized in that during the conversion step if vib′>f(kj, vij), then a Pjsup is chosen for which kj= or ≠0 and if vib′<f(kj, vij) then a Pjsup is chosen for which kj≠0.
Method according to any of the previous claims, characterized in that the descriptors Gi are also used to characterize the chocolate texture.
Method according to any of the previous claims, characterized in that the ingredients Pj comprise two categories, the ingredients derived from chocolates Pchoc and the ingredients derived from cocoa masses Pmass.
Method according to any of the previous claims, characterized in that the base is chosen from the group containing:
- pure origin chocolates, blended chocolates.
Method according to any of the previous claims, characterized in that the bases B based on blended chocolate include characteristic blended chocolates prepared so that at least one taste a is predominant.
Device for preparing chocolate and/or chocolate-/cocoa-flavored composition from a bank of ingredients, characterized in that it comprises a space including visual taste assessment means and a set of calculation rules implemented by computer, said rules being used to determine the evolution of these visual means during the chocolate and/or composition recipe preparation process.
Dependencies are inferred from the claim text.