A BLUE MOLD FLAVORED CHOCOLATE AND A METHOD OF PREPARATION THEREOF

Technical Field

The present invention relates to a blue mold flavored chocolate inspired by the chemical component compatibility between roquefort cheese and dark chocolate and produced by combining two different foods with common chemical components, taking into account the flavor ingredients of the foods, and to a method of preparation thereof.

Prior Art

The raw material for chocolate is mostly obtained by using the beans from the cocoa fruit that grows on cocoa trees in Africa and South America. Chocolate can be prepared with different ingredients depending on the desired use. These are mostly ingredients such as hazelnuts, peanuts, milk powder and sugar. In the prior art, salty or sweet flavor combinations such as caramel or salt were realized by combining different flavors, or sour ones were realized by combining with orange.

Cheese is a dairy product obtained as a result of the processing of milk coagulated with rennet, harmless organic acids or starter cultures, salting, adding harmless substances that provide flavor and aroma according to the region, and ripening at different periods and temperatures. Since all the protein, calcium, fat and vitamins in milk are present in concentrated form in cheese, it is a very beneficial food product. Cheese, which is of great importance in our diet, is produced and consumed in large quantities in many countries around the world. There are more than three thousand types of cheese in the world. Roquefort cheese, which began to be produced in the town of Roquefort in Southern France, is a globally acclaimed cheese with a distinctive moldy flavor, characteristic properties, chemical components and a soft oily texture. Turkey is also a very rich country in terms of cheese variety. In fact, among more than one hundred and ninety types of cheese produced in Turkey, blue moldy cheese, which is considered as a type of roquefort cheese, is also included. This blue moldy cheese produced in Turkey was used in the invention. However, in the invention of the application, this research explains the flavor components with the birth of network science and digital gastronomy, and reveals that foods containing common chemical flavor components provide good flavors in harmony with each other. The truffle product with roquefort, which is produced when making chocolate with cheese with existing techniques, has several disadvantages in that it requires a lot of equipment, technique, time and effort. The cream in the recipe spoils the distinctive flavor and texture of the chocolate and roquefort cheese. Since truffle is soft by nature, its appearance may deteriorate during storage.

In the state of the art, the Japanese patent document no. JPS61141844 (A) describes the production of a chocolate with cheese. The object of the invention in said document is to produce chocolate by using fats and oils with polymorphism, comprising 1- unsaturated-2 unsaturated triglycerides as the main component, mixing the fats and oils with the dehydrated powder obtained by processes such as cheese, etc., and obtaining the cake achieved without increasing the viscosity during tempering. Fats and oils with polymorphism, comprising 1-unsaturated-2-saturated triglycerides are used as the main component in said document. The cheese, etc., is treated with a dehydrated alkaline substance (e.g. sodium phosphate, etc.) to a water content of up to 5 wt% to give a powder which is added to dark chocolate and tempered and solidified to obtain chocolate. When the desired chocolate with cheese is produced in the form of dried powder, it is preferably dried by spraying an emulsified solution. The invention in the state of the art document discloses obtaining a chocolate with cheese by using whey. In the invention presented in said document, a different method for obtaining the chocolate with cheese is given, but there is no information about the cheese used in the stated method being specifically a blue moldy cheese. Only blue moldy cheese is used in the chocolate production method in the invention of the application. Since a “smooth solidified chocolate” cannot be obtained with cheese, the cheese used in the patent document in the state of the art is dehydrated and its powder is used. However, this is shown to be possible in the invention of the application, in which blue moldy cheese is used. The invention in said document has a polymorphism, comprising 1- unsaturated-2 unsaturated triglycerides. In addition, it comprises milk powder, sugar, lecithin cineole, sodium phosphate or organic acid soda (alkaline substances). However, the blue moldy cheese in the invention of the application is combined with chocolate without any treatments. The resulting product can be consumed directly without using any other liquid product. In the state of the art, the Chinese patent document no. CN109315494 (A) refers to a chocolate coated cheese and a method of preparation thereof. The invention in said documents discloses a chocolate coated cheese and a method of preparation thereof. The method of preparation consists of the following steps after (1) preheating standardized raw milk, adding a sweetener, a dietary fiber and milk protein, performing mixing and homogeneous mixing, homogenization, sterilization, initial cooling, and a fermentation. The active ingredient is inoculated for fermentation, after cooling for a second time, chymosin is added to obtain coagulation, and the cheese is prepared through cutting, whey discharge, coagulation collection and splitting charging. After the preparation of the cheese, the cocoa syrup is heated over water to 30-49°C so that the cocoa syrup is gradually melted and mixed homogeneously, and vegetable oil is added, the weight of which is 3-5% of the weight of the cocoa slurry. Then the temperature is adjusted, the chocolate syrup is obtained at a temperature of 30-31°C and the chocolate syrup is heated again and then homogeneously spread on the cheese and through cooling and aseptic packaging the chocolate coated cheese is obtained. The method of preparation of chocolate coated cheese in the state of the art and the formation of both cheese and chocolate coating are described. In the invention presented in said document, a different method for the chocolate cheese coating is given, but there is no information about the cheese used in the stated method being specifically a blue moldy cheese. In said document, the cocoa syrup is heated and melted. Cocoa syrup is a liquid mixture prepared by combining cocoa powder and some flavoring substances such as sugar and vanilla. However, cocoa syrup is not used in the method of the invention of the application. It contains only pure cocoa butter. Cocoa butter is a hard and solid vegetable fat obtained from cocoa beans.

In a new chocolate production method included in the invention of the application, the content of chocolate is 80%, while cheese is 20%. Also, chocolate is used as the main ingredient. In a new chocolate production method included in the invention of the application, two contrasting foods, which were previously considered to be incompatible, are brought together for the first time based on the scientific knowledge that they are compatible and the specified compatibility is uncovered for the first time. Furthermore, in the invention of the application, the pure flavors of the products are brought together without losing their distinctive tastes. In the invention of the application, pure cocoa butter is used instead of ‘E-coded’ preservatives to make the product shinier and more durable. In the invention of the application, blue moldy cheese and chocolate are combined. In the invention of the application, the viscosity ratio is balanced by tempering and then the liquid is solidified by freezing. This gives a hard, crispy and shiny texture. Additionally, the fact that the chocolate in the invention of the application is not blended or mixed with other products separates the two chocolates from each other. In existing methods, a “mixture” of cheese and chocolate is obtained. However, there is no mixture in roquefort chocolate. This is because blue mold flavored cheese is placed on the base without any prior treatment and chocolate is added on top. In addition, in the invention of the application, no chocolate syrup is used or no syrup is obtained again after various treatments. Pure dark chocolate is added on top of the cheese.

The present art does not include a description of the technical features included in the invention of the application and the technical effects provided by the invention of the application. In current practices, there is no chocolate production method that combines blue moldy cheese with chocolate.

Objects of the Invention

The object of this invention is to realize a blue mold flavored chocolate and a method of preparation thereof, in which two contrasting foods, which were previously considered to be incompatible, are brought together for the first time based on the scientific knowledge that they are compatible, and the specified compatibility is uncovered for the first time.

Another object of this invention is to realize a blue mold flavored chocolate and a method of preparation thereof, which allows pure flavors of the products to be brought together without losing their distinctive tastes.

Yet another object of this invention is to realize a blue mold flavored chocolate and a method of preparation thereof, which makes the product more natural than other similar products by using pure cocoa butter instead of ‘E-coded’ preservatives to make the product shinier and more durable.

Summary of the Invention In order to achieve the object of this invention, in a new chocolate production method as defined in the first claim and other claims dependent on this claim, the content of chocolate is 80%, whereas this rate is 20% for cheese. Also, chocolate is used as the main ingredient. In a new chocolate production method included in the invention of the application, two contrasting foods, which were previously considered to be incompatible, are brought together for the first time based on the scientific knowledge that they are compatible and the specified compatibility is uncovered for the first time. Furthermore, in the invention of the application, the pure flavors of the products are brought together without losing their distinctive tastes. In the invention of the application, pure cocoa butter is used instead of ‘E-coded’ preservatives to make the product shinier and more durable. In the invention of the application, blue moldy cheese and chocolate are combined. In the invention of the application, the viscosity ratio is balanced by tempering and then the liquid is solidified by freezing. This gives a hard, crispy and shiny texture. Additionally, the fact that the chocolate in the invention of the application is not blended or mixed with other products separates the two chocolates from each other. In existing methods, a “mixture” of cheese and chocolate is obtained. However, there is no mixture in the chocolate with blue moldy cheese. This is because it is placed on the base without any prior treatment and chocolate is added on top. In the invention of the application, no chocolate syrup is used or no syrup is obtained again after various treatments. Pure dark chocolate is added on top of the cheese.

In a new chocolate production method in the invention of the application, a couverture containing 53% of pure dark chocolate is melted by the ‘bain marie’ method until its temperature reaches 45°C. A portion of the melted chocolate is tempered on a cold marble to 29°C. The remaining hot chocolate is added on top of the tempered chocolate and brought to 32°C. A thin layer of cocoa butter melted to 32°C is spread on a polycarbonate chocolate mold. 3 grams of blue moldy cheese is added to each of the boxes of the mold and tempered chocolate is added on top and the excess chocolate is skimmed off. To ensure that there are no air gaps in the chocolates, the mold is hit on the marble. The chocolates are kept at +4°C for 15-30 minutes and the solidified chocolate is removed from the mold.

Detailed Description of the Invention The invention is a blue mold flavored chocolate produced by using blue moldy cheese and dark chocolate by combining two different foods with common chemical components, taking into account the flavor ingredients of the foods, and a method of preparation thereof, wherein:

- the dark chocolate with 60% cocoa content is melted to 40-44 °C by the bain- marie method in a controlled manner,

70% of the melted chocolate is poured onto a cold marble surface,

- tempering method is applied to ensure that the irregular cocoa butter crystals in the fluid chocolate poured on the marble surface are crystallized regularly, and to obtain a shiny and smooth texture,

- the remaining 30% of the melted chocolate is added to the chocolate with a temperature reduced to 27-29°C, resulting in a chocolate with a temperature of 30-33°C,

- the cocoa butter is melted to a temperature of 33°C by the bain-marie technique used for melting chocolate, a very thin layer of cocoa butter is spread on the base of the sterilized chocolate container with a brush, blue moldy cheese is added to the bases in irregular uneven pieces,

- the melted chocolate, which is kept at 30-33°C, is added on top of the cheese,

- the excess chocolate is skimmed off from the container,

- the container is hit several times on the marble to make sure that there are no air gaps in the layers and the chocolate, and to ensure that all the ingredients are well mixed together, and it is refrigerated at +4 to +2°C for 15-30 minutes and then packed.

In a blue mold flavored chocolate and a method of preparation thereof in one embodiment of the invention, blue moldy cheese and dark chocolate are brought together by combining two different foods with common chemical components, taking into account the flavor ingredients of the foods. In the blue mold flavored chocolate and the method of preparation thereof, two contrasting foods, which were previously considered to be incompatible, are brought together for the first time based on the scientific knowledge that they are compatible and the specified compatibility is uncovered for the first time. The blue mold flavored chocolate and the method of preparation thereof ensure that the pure flavors of the products are brought together without losing their distinctive tastes. The blue mold flavored chocolate and the method of preparation thereof make the product more natural than other similar products by using pure cocoa butter instead of ‘E-coded’ preservatives to make the product shinier and more durable.

In the blue mold flavored chocolate and the method of preparation thereof in one embodiment of the invention, firstly, the dark chocolate with 60% cocoa content is melted 40-44 degrees Celsius by the bain-marie method in a controlled manner. 70% of the melted chocolate is poured onto a cold marble surface. The tempering method is used to ensure that the irregular cocoa butter crystals in the fluid chocolate poured on the marble surface are crystallized regularly, and to obtain a shiny and smooth texture. The remaining 30% of the melted chocolate is added to the chocolate with a temperature reduced to 27-29°C, resulting in a chocolate at 30-33°C. The cocoa butter, which is to be used to ensure that the chocolate is preserved for a longer time and has a shinier appearance, is melted to 33°C with the bain-marie technique used for melting chocolate. A very thin layer of cocoa butter is spread on the base of the sterilized chocolate container with a brush. The blue moldy cheese is added to the bases in irregular uneven pieces. The melted chocolate, which is kept at 30-33°C, is added on top of the cheese. The excess chocolate is skimmed off from the container. The container is hit several times on the marble to make sure that there are no air gaps in the layers and the chocolate, and to ensure that all the ingredients are well mixed together. It is refrigerated at +4 to +2°C for 15-30 minutes and then packed.

The production method of the blue moldy cheese used in the blue mold flavored chocolate and the method of preparation of the application is described as follows. The production of blue moldy cheese is carried out in the facilities in strict compliance with the rules. As soon as the raw milk arrives at the factory, it is heated to 28-34°C, yeast is added and coagulation is achieved within two hours. During the fermentation process that turns milk into dough, lactic enzymes cause the dough to acidify and create the holes necessary for the Roquefort penicillin to settle. The dough, which is then sliced into 1.5-3 cm cubes by cutting and poured into cylindrical molds, is sprinkled with Roquefort penicillin. Roquefort penicillin, which gives roquefort cheese its blue pores and all its flavor, is derived from rye bread mold and belongs to the family of microscopic fungi found in nature. The cheeses are placed into molds and the Roquefort penicillin is added and then laid on the shelves. After 2-4 days on the shelves at a temperature of 18°C, the cheeses are drained and turned over 3 to 5 times every 24 hours. This is followed by the salting process, where the front and back surfaces of the cheeses are salted 2 times in 5 days with coarse sea salt. When the salting is completed, the cheeses are sent to special cheese-only caves for ripening. Upon arrival in the caves, the cheeses are pierced with a machine to allow the carbon gas formed as a result of fermentation to escape and mold to grow, then laid uncovered on the shelves, wrapped in tinned papers after two weeks of initial ripening, and then allowed to rest for a second ripening period of at least 90 days. At the end of the process, the blue moldy cheese has 58% Roquefort penicillin. Blue moldy cheese has a blue mold flavor with a similar structure and texture to roquefort cheese, as this percentage is around 60% in roquefort cheese. The blue moldy cheese is used directly in the blue mold flavored chocolate and the method of preparation of the application and is not subjected to any treatments.

The dark chocolate used in the blue mold flavored chocolate and the production method of the invention have oleic acid, which is a monounsaturated fatty acid (omega 9 fatty acid), palmitic and stearic acids. These are healthy fats. Oleic acid is found naturally in animals, human body and plants. Palmitic acid, on the other hand, is the most common saturated fatty acid found in animals and plants. The cocoa butter used is a combination of monounsaturated fatty acids and saturated fatty acids in terms of compound contents. These are oleic acid (38%), and palmitic and stearic acids (55- 57%) as the dominant forms of saturated fats. Cocoa butter and dark chocolate are identical in terms of ingredients. Therefore, it can be said that the recipe consists of oleic acid, palmitic and stearic acids. Since roquefort cheese is a cheese in which the roquefort penicillin is derived from the mold of rye bread, it contains a large amount of acid components during its production, similar to cocoa butter and dark chocolate. This situation is an example regarding the most basic ones of the 73 common flavor components between roquefort cheese and dark chocolate. In addition, there is a special chemical component compatibility between the blue mold in roquefort cheese and dark chocolate. In the light of this information, blue moldy cheese, a type of roquefort cheese, and dark chocolate were brought together.