DE102017101598A1 - Cocoa-containing instant food composition - Google Patents

Abstract

The invention relates to a cocoa-containing food composition, in particular a consumable cocoa-containing food composition, preferably a drinkable and chewable cocoa-containing food composition.

Description

The present invention relates to the technical field of preparation of instant food compositions.

In particular, the present invention relates to an in particular consumable cocoa-containing food composition. Furthermore, the present invention relates to a process for the preparation of an in particular consumable cocoa-containing food composition.

Moreover, the present invention also relates to a packaging unit according to the invention comprising the in particular consumable cocoa-containing food composition.

Finally, the present invention relates to the use according to the invention of an in particular consumable cocoa-containing food composition as well as the uses according to the invention of a large number of chewable or in particular solid pieces of at least one long-life product.

The term of instant products is a name for most particulate or powdery, water-soluble or dispersible products mainly in the field of food and flavoring, such as coffee, tea, cocoa, dairy, etc., is. The production of instant products is generally carried out by extraction of the food and flavoring agents or their ingredients, followed by subsequent drying, in particular freeze or spray drying. For further details can be referred to Römpp Chemielexikon, Volume 3, 10th edition, Georg-Thieme-Verlag, Stuttgart / New York, 1997, page 1936, keyword: "Instant Products" , as well as the literature referenced there, the contents of which are hereby incorporated by reference.

In this way, among other things, cocoa-containing instant drinks can be produced. In most cases, the production is carried out with the addition of milk to the corresponding cocoa-containing instant beverage compositions; however, it is also possible to use water or other drinkable aqueous media.

That's how it describes DE 10 2008 027 684 A1 an instant beverage composition for the preparation of a preferably calorie-reduced instant beverage by treatment with a drinkable liquid in the form of a granulate, said composition comprising at least one granulating agent and at least one flavoring agent. Furthermore, the DE 10 2008 027 684 A1 to derive a process for the preparation of the instant beverage composition.

Also the WO 2006/007993 A1 relates to cocoa-containing powders with palatinose (isomaltulose), in particular for the production of instant finished drinks containing 9 to 60% by weight of a cocoa component, 1 to 40% by weight of an additive and 20 to 90% by weight of palatinose or isomaltulose ,

A disadvantage of the instant beverage compositions known from the prior art, however, are not always optimal dosing properties. In particular, the cocoa-containing instant beverage compositions known in the prior art tend to cause some dust formation upon dosing.

In addition, the known instant beverage compositions often do not have satisfactory organoleptic properties. In general, the use of large quantities of granulated sugar leads to an over-sweetening of the products, which moreover are also unsuitable for consumption by diabetics. The use of low-calorie sweeteners, however, is generally associated with an artificial or metallic or bitter-tasting sweetness, which also can also quickly lead to an over-sweetness due to the high sweetening power of sweeteners. Especially in the case of cocoa-containing instant beverage compositions or the instant beverages made therefrom, the taste of the cocoa is often superimposed or obscured by the strong sweetening power and the undesirable off-taste of the sweeteners. In particular, the instant beverage compositions known in the art in this respect do not always have a naturally tasting sweetness, and the dosability is sometimes not optimal, which is also largely related to the high sweetening power of the sweeteners used.

In particular, there is a need in the art for novel instant beverage compositions that differ markedly in flavor profile from the known compositions. Conventional instant beverage compositions from various manufacturers have a recurring taste and mouthfeel, which is usually limited to a taste combination of a sweetening and a chocolate-containing or "chocolaty" component.

The provision of instant food compositions possessing or facilitating an on-the-go flavor experience beyond conventional instant beverages or instant foods has not been accomplished in the prior art.

In view of the above-described disadvantages of the prior art, the object of the present invention is to provide an instant beverage composition or food composition suitable for making an instant food by treating a drinkable liquid and the above-described disadvantages of the prior art the technique at least substantially avoids or at least reduced or attenuated.

In particular, the object of the present invention is to provide an instant beverage composition or a food composition which, compared to known instant food compositions, has an improved, in particular diverse taste profile based on different consistencies or states of matter of the individual components. In particular, an instant food composition or an instant food is to be provided which stimulates different levels of taste or different senses when consuming the instant beverage.

The object underlying the present invention is achieved - according to a first aspect of the invention - by a cocoa-containing food composition according to claim 1; Further, particularly advantageous embodiments of the food composition according to the invention are the subject of the relevant subclaims.

Furthermore, the present invention - according to a second aspect of the invention - a method for producing a cocoa-containing food composition according to the related independent claim.

In addition, the present invention - according to a third aspect of the invention - a packaging unit comprising a cocoa-containing food composition according to the present invention, according to the independent claim relating thereto; Further, particularly advantageous embodiments of the packaging unit according to the invention are the subject of the relevant subclaim.

Yet another object of the present invention - according to a fourth aspect of the invention - is the inventive use of cocoa-containing food compositions according to the present invention according to the independent claim hereof.

In addition, subject of the present invention - according to a fifth aspect of the invention - the inventive use of a variety of particular chewable and / or especially solid pieces of at least one Dauerbackware for producing a consumable cocoa-containing food according to the relevant independent claim.

Finally, the present invention - according to a sixth aspect of the invention - the inventive use of a variety of particular chewable and / or particularly solid pieces of at least one hard candy to equip a consumable cocoa-containing food with bite or crisp effect according to the relevant independent claim.

It goes without saying that in the following description of the present invention, such embodiments, embodiments, advantages, examples or the like, which hereinafter - for the purpose of avoiding unnecessary repetition - are carried out only for a single aspect of the invention, of course, with regard to the rest Invention aspects apply accordingly, without the need for an explicit mention.

Furthermore, it goes without saying that in the following statements of values, numbers and ranges, the values, numbers and ranges given in this context are not to be understood as limiting; It goes without saying for the person skilled in the art that it is possible to deviate from the specified ranges or details on a case-by-case basis or application-related basis without departing from the scope of the present invention.

In addition, all of the values or parameters specified below or the like can in principle be determined or determined using standardized or explicitly stated determination methods or otherwise using methods of determination or measurement known per se to those skilled in the art. Unless stated otherwise, the underlying values or parameters are determined under standard conditions (ie in particular at a temperature of 20 ° C. and / or at a pressure of 1013.25 hPa or 1.01325 bar).

Incidentally, it should be noted that in all of the relative or percentage, in particular weight-related quantity information listed below, it is to be selected or to be combined by the person skilled in the art in such a way that in total - if appropriate with consideration of further components or components Ingredients, in particular as defined below - always 100% or 100 wt .-% result. This is understood by the skilled person but by itself.

Having said that, the present invention will be described in more detail below.

1. (a) mindestens eine kakaohaltige Instant-Getränkezusammensetzung, insbesondere zur Herstellung eines kakaohaltigen Instant-Getränks, vorzugsweise in Form eines Granulats oder Agglomerats, wobei die Instant-Getränkezusammensetzung Kakao, insbesondere Kakaopulver, enthält, („Komponente (a)“) und
2. (b) eine Vielzahl von insbesondere kaubaren und/oder insbesondere festen Stücken mindestens einer Dauerbackware, vorzugsweise eine Vielzahl von Keks- und/oder Gebäckstücken, („Komponente (b)“)

umfasst.The present invention is thus - according to a first aspect of the invention - a cocoa-containing food composition, in particular a consumable cocoa-containing food composition, preferably a drinkable and chewable cocoa-containing food composition, which

1. (a) at least one cocoa-containing instant beverage composition, in particular for the preparation of a cocoa-containing instant beverage, preferably in the form of a granulate or agglomerate, the instant beverage composition containing cocoa, in particular cocoa powder, ("component (a)") and
2. (b) a plurality of in particular chewable and / or in particular solid pieces of at least one long-life baked good, preferably a plurality of biscuit and / or biscuit pieces, ("component (b)")

includes.

The Applicant has found, in a completely surprising way, that the above-described disadvantages of the prior art by providing a food composition based on at least one preferably cocoa-containing instant beverage composition on the one hand and a variety of particular chewable and / or especially solid pieces of at least one hard candy, preferably a variety of biscuit and / or biscuits, on the other hand can be overcome.

The novel cocoa-containing food composition according to the invention can be used to provide cocoa-containing instant foods which stimulate several taste levels or senses when consumed and have an (improved) bite or crispy effect. In this context, it was particularly surprising that the long-life baked goods or biscuits used retain their bite resistance even after contact with a drinkable liquid to provide a ready-to-eat instant food, or that the crunching effect is retained.

The food compositions according to the invention are associated with further advantages and specific features, which are described below and are to be regarded as an indication of the existence of an inventive step.

The consumption of the food compositions according to the invention or of the instant foods produced therefrom is associated with a special drinking or taste experience, since the individual components of the instant food have different consistencies or are present in different states of aggregation. On this basis, a diverse taste experience is possible, which addresses several senses, namely smelling, tasting and tasting at the same time. In other words, the present invention provides a cocoa-containing food composition which allows the production of a cocoa-containing instant food having a certain bite or crunch effect.

In addition, a combination product is provided with the food according to the invention, which is at the same time beverage for hydration or thirst quenching on the one hand and high-energy snack for energy supply and saturation on the other. Namely, with the food composition of the present invention, it is possible to provide a rich, thirst-quenching and saturating food product quickly and easily by only treating with a drinkable liquid, especially milk. By the optional addition of other health promoting substances, such as minerals, vitamins, proteins and the like, the food composition of the present invention can be further upgraded in nutritional aspects.

In addition, the food composition provided by the present invention is particularly suitable for children. By forming a lower, liquid and drinkable layer based on the cocoa-containing instant beverage as well as an upper, floating layer based on the long-life bakery products or cookies, the children are stimulated to playfully engage with the beverage or food. Because before the instant beverage or cocoa can be drunk, first the floating end-products or biscuits must be spooned and eaten. The past has often shown that especially children prefer a ritual-like consumption of food or food, such as biscuits, which are often first rotated apart from children to then individually consume the individual components of the biscuits. The food composition according to the invention is also suitable for such a consumption ritual according to the motto "first spooning, then drinking".

In the context of the present invention, it has also been found that the bite resistance of the long-life baked goods used according to the invention, in particular the biscuits, or the crispy effect in the prepared instant drinks can be improved even further if they are provided with a food-compatible coating. Particularly good results, both with regard to improving or maintaining the bite strength of the long-life bakery products after contact with a drinkable liquid and with regard to the organoleptic properties, are achieved if the long-life bakery products have a coating based on sugar (s) or chocolate. In addition, the taste properties or the flavor profile of the food composition according to the invention can be further controlled or tailored by the food-compatible coating.

The aforementioned advantages apply not only to the food composition according to the invention but also to the further aspects of the present invention described below.

The cocoa-containing food composition of the present invention can be configured in a variety of ways as a whole. Preferred embodiments as well as terms used in the context of the present invention are therefore explained in detail below:

The term "food composition" means in the context of the present invention, in particular instant compositions, which are intended for later processing into an instant food, preferably by the addition of a drinkable liquid, preferably milk and / or water.

The term "long-life baked goods" in the context of the present invention means baked goods which are stable over a relatively long period of time. In addition, the long-life baked goods provided in the context of the present invention are preferably characterized by a certain mechanical stability or breaking strength, i. due to a low tendency to crumble. In addition to baked goods such as bread or biscuits, long-life baked goods also have higher fat and sugar content and lower moisture content. The long-life bakery goods include, among others, biscuits and crackers, lye pastries such as pretzel sticks, gingerbread, baking wafers, rusks, Russian bread and meringue, biscuit, macaroons, waffle biscuits, and roasted pastry biscuits, e.g. based on roasted nuts or almonds.

Furthermore, in the context of the present invention, the term "long-life baked goods" also covers cereal or grain-based products which are obtained by extrusion, preferably with expansion, and have a low moisture content. The preparation of cereal or grain-based products can be carried out in particular such that initially a moist, cereal and cereal-containing mass with optionally further customary ingredients, such as sweeteners, flavorings, preservatives, etc., is provided. The moist, cereal and cereal-containing mass is subjected to an extrusion process. In this case, it is preferred according to the invention for an expansion or foaming of the mass to take place during the extrusion. The cereal or cereal-containing extruded form produced by extrusion can be brought into any geometric shape (pillows, animal motifs, beads, etc.) and are characterized in particular by their high porosity or "airiness" with high dimensional stability.

Furthermore, as far as the term "granules" or "agglomerate" as used in the invention is concerned, this is to be understood very broadly and refers in particular to small, in particular solid and optionally porous particles, such as grains or spheres, with defined Size, wherein the granules or agglomerate underlying particles or particles generally have a macroscopic size, in particular based on the below defined particle sizes or diameters, in particular the mean particle or particle diameter. According to the invention, the granulate or agglomerate particles are preferably at least substantially spherical or spherical and / or grain-shaped. Also, the granules or agglomerate particles may be uneven or have no harmonic geometric shape. Thus, according to the invention, it may be possible for the granules or agglomerate particles to be formed in such a way that the shape of a sphere, a rod, a cylinder etc. is generally approximately and / or suggestively obtained, or there is no harmonic or geometric shape. Preference is given to spherical or spherical or granular particles. Similarly, the granules or agglomerates underlying particles or particles may be formed more or less porous. For further details on the concept of granules can be particularly referenced Römpp Chemielexikon, 10th edition, Georg-Thieme-Verlag, Stuttgart / New York, Volume 2, 1997, page 1600, keyword: "granules" and "agglomerates" , as well as the literature referenced there, the contents of which are incorporated by reference.

As regards the quantities of instant beverage compositions or component (a) used on the one hand and the large number of chewable or especially solid pieces of at least one long-life bakery product or component (b) on the other hand, they can be varied or adjusted in a targeted manner ,

With regard to the amount of component (a) or the instant beverage composition used, it has proved to be particularly advantageous if the food composition in an amount in the range of 1 to 99 wt .-%, in particular 10 to 95 parts by weight. %, preferably 20 to 90 wt .-%, preferably 30 to 80 wt .-%, particularly preferably 40 to 70 wt .-%, based on the food composition contains.

The amount of component (b) or of the large number of chewable or, in particular, solid pieces of at least one long-life product is also variable and can be adapted individually to the cracker effect desired according to the invention or to the desired toughness of the drinkable and chewable cocoa-containing food composition.

Particularly good results are achieved if the food composition comprises component (b) and / or the plurality of particularly chewable or especially solid pieces of at least one long-staple product in an amount in the range of 1 to 60 wt .-%, in particular 5 to 50 wt. -%, preferably 10 to 40 wt .-%, preferably 15 to 35 wt .-%, particularly preferably 20 to 30 wt .-%, based on the food composition contains.

Depending on the desired crisp effect or desired intensity of the chocolate flavor or cocoa flavor of the instant beverage to be prepared, it has also proved to be advantageous to use component (a) and component (b) in a defined ratio to each other:

Particularly good results are achieved if the food composition comprises component (a) or the instant beverage composition and component (b) or the plurality of particularly chewable or especially solid pieces of at least one long-life product in a weight-related ratio of component (a) to component (b) ([component (a): component (b)]) in the range from 100: 1 to 1: 100, in particular 75: 1 to 1:20, preferably 60: 1 to 1:10, preferably 50: 1 to 1: 5, more preferably 40: 1 to 1: 1, most preferably 20: 1 to 2: 1 contains.

In this connection, it may equally be provided that the food composition comprises component (a) or the instant beverage composition and component (b) or the plurality of particularly chewable or especially solid pieces of at least one long-life product in a volume-related ratio of component (a) to component (b) ([component (a): component (b)]) in the range from 50: 1 to 1:50, in particular from 30: 1 to 1: 5, preferably from 25: 1 to 1: 2, preferably 20: 1 to 1: 1, more preferably 15: 1 to 1: 1, even more preferably 10: 1 to 1: 1 contains.

By the targeted adjustment of defined weight-related or volume-related ratios of component (a) to component (b), the formation of a stratification on the basis of Cocoa drink on the one hand and floating or on the cocoa beverage continuous bakery goods on the other hand tailor made or targeted. In particular, the desired flavor intensity can also be imparted on the basis of a target-adjusted ratio of the components to one another relative to the basic beverage, ie the cocoa-containing instant beverage. At the same time, the amount of permanent bakery goods floating can be purposefully adjusted so that the resulting food has both a good taste intensity and a pleasant crunch factor for consumption.

With regard to component (a) or the cocoa-containing instant beverage composition, it has moreover turned out to be particularly advantageous if component (a) comprises at least one granulate and / or agglomerate-forming agent.

The term "granule former" or "agglomerate former", as used in the context of the present invention, refers in particular to the substances mentioned according to the invention for forming a carrier or matrix structure or to a carrier or matrix material for forming a particle or particles of existing granules or agglomerate. The granulate or agglomerate forming, so to speak, the matrix or the framework of the granules or agglomerate or the individual particles of the granules or agglomerate. According to the invention, the granulate or agglomerate-forming agent can be based on a mixture, in particular a homogeneous mixture, of substances or substances, as described in more detail below.

The cocoa or the cocoa powder and optionally further substances, such as flavoring agents or flavoring agents, can be taken up or incorporated into the granules or agglomerates by the agglomerate or granule forming agent.

However, the granule or agglomerate does not only serve as a structuring ingredient, but also leads to an improvement in the organoleptic properties of the instant beverage composition. In particular, the sweetness or the sweetness of the instant beverage composition can be adjusted or tailor-made by the granulate or agglomerate former.

Furthermore, the flavor or aroma development of the cocoa or cocoa powder is enhanced or supported by the granulate or agglomerate.

As far as the selection of the granulate or agglomerate-forming agent in particular is concerned, particularly good results are obtained according to the invention if the granulate and / or agglomerate former is selected from the group of sugars and / or sugar substitutes.

According to a preferred embodiment of the present invention, the sugar is selected from the group consisting of sucrose, mannose, maltose, lactose, glucose, xylose, maltodextrin, fructose, isomaltulose and mixtures thereof, preferably glucose, sucrose, isomaltulose and / or maltodextrin, preferably glucose and / or sucrose.

Through the use of a granulate or agglomerate former of the aforementioned type, the granules or agglomerates of the instant beverage composition receive a particularly full-bodied sweetness profile on the one hand and high mechanical stability on the other hand.

In addition, in order to improve the instant beverage composition with regard to the calorie content, its suitability for diabetics as well as tooth friendliness, it is advantageous to use a granulate or agglomerate based on sugar alcohols. Erythritol, mannitol, xylitol, sorbitol, isomaltitol, maltitol, lactitol, galactitol and mixtures thereof can be used in particular as sugar alcohols.

The targeted combination and selection of the various sugars or sugar substitutes as granules or agglomerates, the organoleptic and beyond the physical or mechanical properties of the granules or agglomerates of the instant beverage composition can be further improved.

In the context of the present invention, it has proved to be particularly advantageous with regard to the flavor profile and the mechanical stability when the granulate or agglomerate former is selected from at least two mutually different sugars or sugar substitutes. Particularly good results are achieved in this context, if the granulate or agglomerate Glucose, isomaltulose, sucrose and / or maltodextrin, preferably isomaltulose and maltodextrin or glucose and sucrose.

As far as the amount of granulate or agglomerate used in the instant beverage composition or component (a) is concerned, this may vary within wide limits. Particularly good results are obtained when component (a) and / or the instant beverage composition comprises the agglomerate and / or granule-forming agent in an amount ranging from 1 to 99% by weight, especially 10 to 95% by weight to 90 wt .-%, particularly preferably 30 to 88 wt .-%, most preferably 40 to 85 wt .-%, based on the instant beverage composition ("component (a)").

Furthermore, the amount of cocoa used, in particular cocoa powder, may also vary. About the amount of cocoa or cocoa powder used, in particular the taste intensity of the instant beverage composition or the instant foods produced therefrom can be tailored. According to the invention it is preferred if the component (a) and / or the instant beverage composition cocoa, in particular cocoa powder, in an amount in the range of 5 to 70 wt .-%, in particular 10 to 50 wt .-%, preferably 12 to 40 Wt .-%, preferably 15 to 25 wt .-%, based on the instant beverage composition ("component (a)"). In addition, the cocoa or chocolate flavor is not determined solely by the amount used, but rather purposefully reinforced or supported by the granulate or agglomerate and optionally further sweeteners.

In addition, according to the invention, it can furthermore be provided that component (a) and / or the instant beverage composition contains at least one flavoring and / or flavoring agent, which is preferably selected from the group of artificial flavorings and / or flavorings, nature-identical flavors and / or or flavorings, natural flavors and / or flavorings and mixtures thereof, in particular vanillin.

In this connection, it may additionally be provided that component (a) and / or the instant beverage composition contains the at least one flavoring and / or flavoring agent in an amount in the range from 0.01 to 50% by weight, in particular 0, 1 to 25 wt .-%, preferably 0.5 to 20 wt .-%, particularly preferably 1 to 10 wt .-%, based on the instant beverage composition ("component (a)").

Through the use of further flavoring agents or flavoring agents, the organoleptic profile or the flavor profile of the instant beverage composition can be controlled further and, if appropriate, adapted to the long-life baked goods used.

In addition, it can be provided that component (a) and / or the instant beverage composition contains at least one additive, which is preferably selected from the group of vitamins, trace elements, minerals and mixtures thereof. In this context, it has proved to be advantageous if the component (a) and / or the instant beverage composition, the at least one additive in an amount in the range of 0.01 to 10 wt .-%, in particular 0.1 to 5 wt %, based on the instant beverage composition ("component (a)").

In order to ensure a better processability of the instant beverage composition or an improved solubility of the instant beverage composition in particular cold milk, it can also be provided according to the invention according to a preferred embodiment that the component (a) or the instant beverage composition at least one food-compatible Having emulsifier. In this regard, it is particularly advantageous if the at least one food-compatible emulsifier is selected from the group of lecithins, monoglycerides, in particular monoglycerides of fatty acids, diglycerides, in particular diglycerides of fatty acids, and mixtures thereof, in particular soya lecithin and / or sunflower lecithin.

With regard to the amounts used, it has also proven to be advantageous if component (a) and / or the instant beverage composition contains the at least one food-compatible emulsifier in an amount in the range from 0.1 to 5% by weight, in particular 0 , 2 to 2 wt .-%, preferably 0.5 to 1.5 wt .-%, based on the instant beverage composition ("component (a)").

Moreover, in order to further optimize or tailor the sweetness taste or the sweetness profile of the instant beverage composition, it may be provided that component (a) or the instant beverage composition contains at least one sweetener. In this context, it is particularly advantageous if the at least one sweetener from the group of acesulfame, aspartame, Cyclamate, saccharin, sucralose, thaumatin, neohesperidin, neotame, alitame, brazzein, hernandulcine, lugdunam, monellin, pentadine and stevioside and mixtures thereof, in particular aspartame, cyclamate, saccharin, sucralose, stevioside and mixtures thereof.

The amount of sweetener used according to the invention can vary within wide ranges. Particularly good results are obtained in the context of the present invention, if the component (a) and / or the instant beverage composition at least one sweetener in an amount in the range of 0.01 to 5 wt .-%, in particular 0.05 to 2 wt %, preferably 0.1 to 1% by weight, based on the instant beverage composition ("component (a)").

As far as the cocoa-containing instant beverage composition is concerned, it has proved to be advantageous, in particular with regard to the metering and throwing power of the instant beverage composition, if the component (a) and / or the instant beverage composition is in the form of a granular and / or at least substantially spherical, in particular granular, granular or agglomerate is present.

In addition, according to a preferred embodiment of the present invention, the particles or particles of the instant beverage composition have a high stability or mechanical strength, which in particular counteracts undesirable dust formation. In this regard, the particles or particles of the instant beverage composition and / or component (a) may in particular have a pressure or bursting strength (weight loading per particle or particles) of at least 0.01 N, in particular at least 0.05 N, preferably at least 0.1 N, have. Likewise, it can be provided that the particles and / or particles of component (a) and / or the instant beverage composition have a bursting strength (weight load per particle or particles) in the range from 0.01 N to 10 N, in particular 0.05 N to 5 N, preferably 0.1 N to 3 N, preferably 0.2 N to 2.5 N, particularly preferably 0.5 N to 2 N.

In order to further improve the dissolution behavior of the instant beverage compositions in a drinkable liquid as well as the dosage properties, a defined adjustment of the particle or particle size can furthermore be carried out. An adjustment of the particle or particle size is effected in particular via the granulation or agglomeration conditions, which is known to the person skilled in the art as such. In addition, a subsequent adjustment or adjustment by sieving or possibly breaking or crushing or glazing done. The determination of the particle or particle sizes can likewise be carried out by methods known per se to the person skilled in the art, for example by sieve analysis, granulometrically, by light diffraction or by microscopic methods. In the context of the present invention, it has proven particularly suitable to determine the particle or particle sizes, in particular by means of laser diffraction, preferably according to FIG ISO 13320: 2009 ,

According to the invention, it is particularly preferred if the size of the particles (particle size) of component (a) and / or the instant beverage composition, in particular of the granules or agglomerate, based on at least one spatial direction, 0.01 to 10 mm, in particular 0.02 to 5 mm, preferably 0.1 to 3 mm, is, in particular determined by means of laser diffraction, preferably according to ISO 13320: 2009 ,

In addition, it may be provided that the average particle size D ₅₀ of component (a) and / or the instant beverage composition, in particular of the granules or agglomerate, based on at least one spatial direction, 0.05 to 8 mm, in particular 0.1 to 4 mm, preferably 0.2 to 3 mm, is, in particular determined by means of laser diffraction, preferably according to ISO 13320: 2009 ,

Moreover, in view of the dosing properties and throwing power of the instant beverage composition, it is advantageous if the instant beverage composition or granule or agglomerate has a discrete particle size increase; at least 95% of the particles may have a particle size (particle size), based on at least one spatial direction, of 0.01 to 10 mm, in particular at least 90% of the particles have a particle size of 0.02 to 5 mm, preferably 95% of the particles have a particle size from 0.1 to 3 mm. As has already been explained above in connection with the particle or particle size as such, the particle size distribution can also be determined by means of measures or methods known to the person skilled in the art. In the context of the present invention, a determination by means of laser diffraction, preferably according to FIG ISO 13320: 2009 proved.

Due to the specific and previously defined nature of the individual particles of the granules or agglomerate, it is ensured that the cocoa-containing instant beverage composition according to the invention has a good solubility behavior and, moreover, does not clump on being stirred into a drinking liquid. Furthermore, so do not create dusts, which in particular improves the dosing and minimizes losses during dosing and facilitates handling.

The instant beverage composition or component (a) may also have a specific bulk density. In particular, the granulate or agglomerate may have a bulk density of 100 to 800 g / l, in particular 300 to 600 g / l, preferably 400 to 450 g / l.

The term "bulk density" is generally understood to mean the quotient of the mass and the occupied volume, which includes intermediate spaces and, if additionally present, also cavities (eg pores). To determine the bulk density of powder or granules or agglomerate can on the DIN ISO 607: 1984-01 to get expelled. The bulk density can be determined by, for example, pouring the composition in question into a measuring box, measuring cup, measuring cylinder or the like and determining the weight. Higher than the bulk density, the reciprocal of which is the bulk volume, is the so-called Rütteldichte and even more the so-called tamped density. For further details on the concept of bulk density can be particularly referenced Römpp Chemielexikon, 10th edition, Georg Thieme Verlag, Stuttgart / New York, Volume 5, 1998, page 3990, keyword: "Bulk density" ,

Moreover, it is advantageous for the purposes of the present invention if the instant beverage composition or the granulate or agglomerate forming the instant beverage composition has a certain residual moisture content. Particularly good results are obtained in the context of the present invention, when the component (a) or the instant beverage composition, in particular the granules or agglomerate, a total residual moisture in the range of 0.2 to 10 wt .-%, in particular 0.3 to 8 wt .-%, preferably 0.8 to 6 wt .-%, preferably 1 to 5 wt .-%, particularly preferably 2 to 4 wt .-%, based on the instant beverage composition ("component (a)") , having.

The adjustment of the moisture content or the total residual moisture in the granules or agglomerate serves on the one hand to increase the stability, in particular the storage and aging resistance, and on the other hand to improve the lumping properties. In this context, the term "total residual moisture", as used in the present invention, refers to the total moisture content of the granules or agglomerate and thus includes both z. B. due to manufacturing added moisture, for example in the form of water, as well as already in the components inherent moisture, such as water of crystallization or the like.

The instant beverage composition used according to the invention has an overall excellent solubility in a drinking liquid. In addition, the tendency to form lumps both during storage and during preparation of the instant beverage is reduced. On the basis of the discrete particle size distribution, an attractive appearance and excellent meterability of the cocoa-containing instant beverage composition used are ensured. In handling, especially in both packaging and consumer use, the cocoa-containing instant beverage composition does not tend to form dust.

As already stated above, in the context of the present invention, moreover, it has surprisingly been found that on the basis of the combination of at least one cocoa-containing instant beverage on the one hand and a large number of chewable and / or particularly solid pieces of at least one long-life bakery product, on the other hand, can drinkable and chewable cocoa-containing foods can be provided, which have a novel taste or consistency profile, in particular a (improved) bite or an (improved) Knuspereffekt.

With regard to the selection of long-life baked goods, it has proved to be particularly advantageous if the at least one long-life product of component (b) is based on (i) biscuits and / or crackers, in particular hard biscuits, short crust biscuits and / or shortbread biscuits, preferably hard biscuits and / or or butter biscuits; (ii) gingerbread; (iii) baking wafers; (iv) rusks; (v) Russian bread, meringue; (vi) biscuits; (vii) macaroons; (viii) waffle biscuits; (ix) roasted mass pastry; and mixtures or combinations thereof are formed. In addition, it may also be provided with respect to the selection of the long-life bakery goods that the plurality of particular chewable and / or especially solid pieces of at least one long-life baked goods as fragments or fragments of long-life bakery goods, preferably as biscuit and / or biscuit pieces or fragments, or as miniaturized long-life bakery goods (mini-long-life bakery goods), preferably as Minikekse and / or mini pastry pieces, is formed.

Similarly, it may be provided in this context that the particular chewable and / or in particular solid pieces of at least one long-life baked goods have a defined geometry. In particular, this may be a defined geometry based on animal motifs, plant motifs, person motifs, sports motifs, fantasy motifs, astronomy motifs, astrology motifs, letter motifs, number motifs, children's motives, game motifs, toy motifs and / or vehicle motifs. In addition, a defined geometry can be provided on the basis of gender or gender-specific motifs.

The long-life baked goods can be tailored to a large number of target groups. In particular, it is possible on this basis to provide food compositions containing certain groups of persons, e.g. Boys, girls, sports fans, etc., appeal.

According to a particularly preferred embodiment of the present invention, the chewable and / or in particular solid pieces of the at least one long-staple product have a defined geometry and / or a defined size, in particular volume, thickness, width and length, and / or a defined breaking strength and / or a defined density and / or a defined residual moisture and / or a defined water activity. On this basis, a good mechanical stability, appealing optical properties, a good mouthfeel and in particular a good crunching effect or a good bite resistance are achieved.

With regard to the crunching effect or the stability of the long-life baked goods when in contact with drinkable liquids, in particular milk and / or water, it has proved to be particularly advantageous if the long-life baked goods based on biscuits and / or crackers, in particular hard biscuits, shortbread biscuits and / or butter biscuits, preferably hard biscuits and / or shortbreads are formed. In addition, according to a further embodiment of the invention, it may be provided that the at least one long-life product of component (b) is based on cereal and / or cereal-containing extrudates, in particular expanded cereal and / or cereal-containing extrudates. Permanent bakery products in the form of cereal or cereal-based extrudates are distinguished by their excellent buoyancy on the one hand and their low intake of drinkable liquids when preparing an instant food on the other hand. On the basis of the use of extrudates, it is possible to achieve an excellent crunching effect and an appealing layering of cocoa-containing instant beverage on the one hand and long-life baked goods on the other. Also have cereal-containing or cereal-containing extrudates, in particular expanded extrudates, despite their high porosity on a high mechanical stability.

In other words, in the context of the present invention preferably a long-life baked goods or a pastry piece with high mechanical stability and low liquid content is used. In addition, the long-life baked goods used according to the invention have only a slight tendency to absorb drinkable liquids, in particular water and / or milk. The high mechanical stability ensures that the crisp effect is maintained even when in contact with liquid. At the same time it is prevented that the long-life bakery products, in particular the biscuits or crackers, absorb and soften large quantities of the drinkable liquid. This in turn would lead to a loss of bite or Knuspereffekts.

In this context, it has proved to be particularly advantageous if component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-staple product has an average breaking strength in the range from 5 to 200 N, in particular 10 to 150 N. , preferably 15 to 120 N, preferably 20 to 100 N, particularly preferably 25 to 80 N, in particular determined by means of a hardness tester of Erweka GmbH, Heusenstamm (DE), preferably of the type Erweka TBH 220 or TBH 300, preferably at one speed of 2.30 mm / s.

The breaking strength of component (b) or of the large number of chewable or, in particular, solid pieces of at least one long-life bakery product can be determined by methods which are generally well-known to a person skilled in the art. The determination of the breaking strength by means of a hardness tester of Erweka GmbH, Heusenstamm (DE), in particular of the type Erweka TBH 220 or TBH 300, preferably at a speed of 2.3 mm / s, has proved particularly suitable for the long-life baked goods used according to the invention.

Likewise, it may be provided in the context of the present invention that the component (b) or the plurality of chewable and / or especially solid pieces of at least one long-life bakery product a breaking strength, in particular based on a single piece of long-life bakery goods in the range of 1 to 250 N, in particular 5 to 150 N, preferably 10 to 100 N, preferably 20 to 90 N, in particular determined by means of a hardness tester of Erweka GmbH, Heusenstamm (DE), preferably of the type Erweka TBH 220 or TBH 300, preferably in one Speed of 2.30 mm / s.

With regard to the handling and the consumption properties of long-life baked goods, it has also proven to be advantageous if they have a defined or specific size.

In the context of the present invention, in view of the size of the optionally irregular geometry, e.g. in the case of plant, animal or sport motifs having long-lasting bakery goods, it has proved to be appropriate to determine these on the basis of the planar extent (expansion or spacing) with respect to the orthogonal planar (two-dimensional) projection plane with maximum (projection) area of the long-life bakery goods. The term "extension" or "expansion" or "spacing" as used in this context means the distance between two edge points of the respective piece of continuous bakery product, based on a through the geometric center of gravity of the orthogonal planar (two-dimensional) projection plane with maximum (projection -) plane running straight line. The size of the long-life baked goods can be determined in particular by means of a hardness tester of Erweka GmbH, Heusenstamm (DE), preferably of the type Erweka TBH 220 or TBH 300, preferably at a speed of 2.30 mm / s.

According to the invention, it can be provided in particular that the component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-life piece, averaged over all pieces of the component (b), a minimal planar extension (expansion or spacing ), based on the orthogonal planar (two-dimensional) projection plane with maximum (projection) surface, in the range of 1 to 30 mm, in particular 2 to 30 mm, preferably 5 to 25 mm, preferably 10 to 20 mm, in particular determined by means of a Hardness tester of Erweka GmbH, Heusenstamm (DE), preferably of the type Erweka TBH 220 or TBH 300, preferably at a speed of 2.30 mm / s.

In this context, it may further be provided that the component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long staple product, averaged over all pieces of the component (b), a maximum planar extent (extension or extension) Spacing), based on the orthogonal planar (two-dimensional) projection plane with maximum (projection) surface, in the range of 10 to 60 mm, in particular 15 to 50 mm, preferably 20 to 45 mm, in particular determined by means of a hardness tester of Erweka GmbH , Heusenstamm (DE), preferably of the type Erweka TBH 220 or TBH 300, preferably at a speed of 2.30 mm / s.

With regard to the size of the chewable or solid pieces of the at least one long-life bakery product used, it can also be provided that the component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-life product, averaged over all pieces the component (b), a mean planar extension (expansion or spacing), based on the orthogonal planar (two-dimensional) projection plane with maximum (projection) surface, in the range of 5 to 50 mm, in particular 6 to 40 mm, preferably 8 to 30 mm, preferably 10 to 25 mm, particularly preferably 10 to 15 mm, in particular determined by means of a hardness tester of Erweka GmbH, Heusenstamm (DE), preferably of the type Erweka TBH 220 or TBH 300, preferably at a speed of 2.30 mm / s.

The present invention preferred sizes of long-life bakery goods allow a pleasant and safe for smaller children consumption, since the long-life bakery goods have neither "chewing" in the mouth "bulky" or uncomfortable size nor such a small size that would give the risk of accidental aspiration. In addition, the inventively preferred sizes of long-life baked goods ensure a particularly good crunching effect. In particular, too long lasting baked goods would lead to a reduced crunching effect, since not only the long-life baked goods as such, but also the use of a variety of small long-life baked goods leads to the desired crunching effect.

In addition to the size of the long-life baked goods as such, the setting of the long-life bakery goods to a defined or specific thickness has also proven to be advantageous. Too thin long-life baked goods, when in contact with potable liquids, take too much in proportion to their volume in a relatively short period of time Amounts of fluid, which in turn is associated with a loss of Knumpereffekts. On the other hand, too long-lasting baked goods lead to an unpleasant or less appealing mouthfeel when consumed.

According to a preferred embodiment of the present invention, it can thus be provided that the component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-staple product, averaged over all pieces of component (b), an average thickness in the range of 0.1 to 20 mm, in particular 0.2 to 17 mm, preferably 0.5 to 15 mm, preferably 1 to 10 mm, in particular determined by means of a hardness tester Erweka GmbH, Heusenstamm (DE), preferably from Type Erweka TBH 220 or TBH 300, preferably at a speed of 2.30 mm / s.

With regard to the thickness of component (b), it may further be provided that component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-life product, averaged over all pieces of component (b), an average thickness in the range of 0.1 to 20 mm, in particular 0.2 to 17 mm, preferably 0.5 to 15 mm, preferably 1 to 10 mm, and / or an average diameter in the range of 5 to 50 mm, in particular 6 to 40 mm, preferably 8 to 30 mm, preferably 10 to 25 mm, particularly preferably 10 to 15 mm, in particular determined by means of a hardness tester of Erweka GmbH, Heusenstamm (DE), preferably of the type Erweka TBH 220 or TBH 300, preferably at a speed of 2.30 mm / s.

Furthermore, in the context of the present invention, the adjustment of the long-life baked goods to a defined density has proven to be advantageous. By setting a density in the preferred range according to the invention, the formation of defined layers on the basis of a lower beverage layer and a layer floating on the beverage based on the long-life baked goods is made possible in the resulting food produced by processing with a drinkable liquid. In addition, the buoyancy of component (b) in the instant beverage based on component (a) minimizes the area over which the long-life baked goods contact the instant beverage, thus allowing greater intake of liquid through the long-life baked goods can be prevented. On this basis, the bite resistance or the crushing effect is further improved.

In this context, it has proved to be particularly advantageous if the component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-life baked goods, based on a single long-life baked goods, a density in the range of 0.01 to 0.9 g / cm ³ , in particular 0.05 to 0.8 g / cm ³ , preferably 0.1 to 0.7 g / cm ³ , preferably 0.2 to 0.6 g / cm ³ .

Furthermore, it has also proven to be advantageous with regard to the consumption properties to set the component (b) or the plurality of chewable or, in particular, solid pieces of at least one long-life baked product to a defined volume. It may be provided in particular that the component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-life baked goods, based on a single piece, a volume in the range of 10 to 10,000 mm ³ , in particular 20 to 5,000 mm ³ , preferably 50 to 2,500 mm ³ , preferably 100 to 1,500 mm ³ , particularly preferably 150 to 1,000 mm ³ , most preferably 200 to 800 mm ³ , having.

In addition, it may also be provided in this connection that the component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-staple product, a mean geometric equivalent diameter, calculated as average volume equivalent ball diameter, in the range of 1 to 50 mm, in particular 2 to 40 mm, preferably 3 to 35 mm, preferably 4 to 30 mm, particularly preferably 5 to 30 mm, very particularly preferably 5 to 20 mm.

The term "equivalent diameter" in the context of the present invention means a measure of the size of an irregularly shaped particle. The equivalent diameter is calculated from the comparison of a property of the irregular particle with a property of a regularly shaped particle. The equivalent diameter is divided among other things into the geometric and the physical equivalent diameter. In the context of the present invention, in particular the geometric equivalent diameter is determined, which is determined by determining the diameter of a sphere or a circle with the same geometric property, in particular surface, volume or projection surface, as the irregularly shaped particle. In the context of the present invention, it has proven to be advantageous or reliable with regard to the long-life baked goods with regard to the obtained Measurements proved to calculate the volume equivalent ball diameter, which gives the diameter of a sphere of equal volume as the particle under consideration.

In addition, the bite strength or the crushing effect can be improved or influenced by the components used to obtain the long-life bakery products:

As far as the fat content is concerned, it has proven to be advantageous if the component (b) and / or the large number of chewable and / or particularly solid pieces of at least one long-life fat, in particular edible fat and / or edible oil, in an amount in the range from 1 to 30 wt .-%, in particular 2 to 20 wt .-%, preferably 5 to 15 wt .-%, preferably 8 to 12 wt .-%, based on the component (b) and / or the plurality in particular chewable and / or in particular solid pieces of at least one long-life baked goods.

By a fat content in the amounts preferred according to the invention, on the one hand, excessive liquid absorption of the long-life baked goods upon contact with a drinkable liquid is prevented. In addition, a pleasant bite or a pleasant crunching effect is ensured, d. H. The long-life baked goods are pleasantly crispy, but not unpleasantly hard.

In view of the properties of the long-life baked goods, it has also proven to be advantageous if the component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-life commodity carbohydrates, in particular based on oligo- and / or polysaccharides , in an amount in the range of 30 to 85 wt .-%, in particular 35 to 80 wt .-%, preferably 40 to 75 wt .-%, preferably 45 to 70 wt .-%, based on the component (b ) and / or the plurality of particularly chewable and / or in particular solid pieces of at least one long-life baked goods.

By using in particular long-chain carbohydrates based on oligosaccharides or polysaccharides, good strength or mechanical stability can be achieved. In addition, the intake of liquid in contact with drinkable liquids can be largely minimized. Also, softening, subsidence or disintegration of the long-life baked goods upon contact with drinkable liquids is prevented.

With regard to the crunch factor on the one hand and the organoleptic properties, in particular a pleasant sweetness, on the other hand, it can also be provided within the scope of the present invention that component (b) and / or the plurality of particularly chewable and / or especially solid pieces at least one Durable baked goods carbohydrates, in particular based on mono- and / or disaccharides, in an amount in the range of 5 to 50 wt .-%, in particular 10 to 40 wt .-%, preferably 15 to 35 wt .-%, preferably 20 to 30 % By weight, based on component (b) and / or the plurality of, in particular, chewable and / or, in particular, solid pieces, of at least one long-life baked product.

By containing short-chain carbohydrates, in particular based on mono- or disaccharides, such as sucrose, in the areas provided according to the invention, the at least one long-life bakery product can be given a pleasant sweetness. In addition, the chemical reactions of the sugar with the other components during the baking process increase the strength of the long-life baked goods and, moreover, further reduce the tendency to absorb liquids such as water and / or milk.

In addition, according to a preferred embodiment of the present invention, the component (b) or the plurality of particularly chewable or in particular solid pieces of at least one long-life baked goods to a defined residual moisture content. By a defined residual moisture content, the mechanical stability and durability are further increased. Furthermore, the bite firmness or the crispy factor are improved on this basis, as the bakery products are given a pleasantly crispy consistency. Too high a residual moisture content would be associated in particular with too low a bite resistance and thus with an unsatisfactory crunch factor.

Furthermore, it can be provided in the context of the present invention that the long-life baked goods are adjusted to a defined water activity. The water activity of a food, also referred to as the a _w value, is a measure of the available or active water, in contrast to the mere statement of the water content. The water activity is thus a measure of the unbound or loosely bound water, ie for the availability of water in food. The water activity is calculated from the quotient of the water vapor pressure over the food and the water vapor pressure over pure water at a certain temperature. The higher the water activity of a food, the more greater is the amount of unbound water in the food. In particular with regard to the durability and the bite resistance, a low water activity is advantageous for the long-life bakery product used according to the invention. The determination of the water activity can in particular according to the Standards NF V08-038 and or NF ISO 21807: 2005-01-01 respectively.

In this context, it has proved to be particularly advantageous if the component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-life product a water activity (a _w value), preferably determined according to NF V08-038 and or NF ISO 21807: 2005-01-01 , in the range from 0.1 to 0.8, in particular 0.2 to 0.75, preferably 0.5 to 0.7. In particular, it may equally be provided in this connection that the component (b) and / or the plurality of particularly chewable and / or in particular solid pieces of at least one long-life product has a water activity (a _w value), preferably determined according to NF V08-038 and or NF ISO 21807: 2005-01-01 , of not more than 0.9, in particular not more than 0.8, preferably not more than 0.7, preferably not more than 0.65.

In order to improve or maintain the bite resistance or crispy effect of the long-life bakery product used according to the invention, in particular after contact with a drinkable liquid, it can also be provided according to a preferred embodiment of the present invention that the component (b) and / or the plurality of in particular chewable and / or in particular solid pieces of at least one long-life baked goods having a food-compatible coating.

Particularly good results are achieved if the food-compatible coating based on (i) carbohydrates, in particular sugar and / or sugar substitutes, preferably as defined above; (ii) chocolate, in particular couverture; (iii) fats, in particular vegetable or animal fats, preferably vegetable fats; and their mixtures or combinations is formed.

According to the invention it is also preferred if the food-compatible coating has a thickness in the range of 0.001 to 1 mm, in particular 0.01 to 0.9 mm, preferably 0.05 to 0.5 mm.

Through the use of a food-compatible coating, the absorption of liquid by the long-life baked goods upon contact with the drinkable liquid for producing an instant food based on the cocoa-containing food composition according to the invention is prevented, so that a particularly good crunching effect results. In addition, based on the food-compatible coating, the taste properties of the long-life baked goods can be further modified or selectively controlled.

In the context of the present invention, it can also be provided that the component (a) on the one hand and the component (b) on the other hand either in mixture or together, in particular in a common packaging, or as spatially separated, but functionally coherent, for common consumption certain components, in particular in the form of a kit-of-parts, preferably in each separate packaging, are present.

The advantage of packaging the food composition according to the invention in the form of a mixture or of components (a) and (b) together lies in particular in the fact that the composition is already ready for use. The advantage of a spatial separation of component (a) and component (b), however, lies in the fact that a mutual influence of the components can be prevented. Moreover, the proportion of instant beverage composition on the one hand and long-life baked goods on the other hand can be individually determined and adjusted. In particular, the desired bite strength or the desired crisping factor can also be tailored or controlled by the individual determination of the amount of component (b) or long-life bakery product used when providing a ready-to-eat food.

In the context of the present invention, it is thus for the first time completely surprisingly possible to provide a food composition which makes it possible to produce an instant food with a crispy or crunchy factor.

1. (a) Bereitstellen mindestens einer kakaohaltigen Instant-Getränkezusammensetzung, insbesondere zur Herstellung eines kakaohaltigen Instant-Getränks („Komponente (a)“), vorzugsweise in Form eines Granulats oder Agglomerats, wobei zum Bereitstellen der Instant-Getränkezusammensetzung Kakao, insbesondere Kakaopulver, eingesetzt wird, und
2. (b) Bereitstellen einer Vielzahl von insbesondere kaubaren und/oder insbesondere festen Stücken mindestens einer Dauerbackware, vorzugsweise einer Vielzahl von Keks- und/oder Gebäckstücken, („Komponente (b)“),
3. (c) Mischen der Komponente (a) und der Komponente (b).

Another object of the present invention - according to a second aspect of the invention - is a method for producing a cocoa-containing food composition, in particular a consumable cocoa-containing food composition, preferably a drinkable and chewable cocoa-containing food composition as described above comprising the process steps

1. (A) providing at least one cocoa-containing instant beverage composition, in particular for producing a cocoa-containing instant beverage ("component (a)"), preferably in the form of a granulate or agglomerate, cocoa, in particular cocoa powder, being used to provide the instant beverage composition , and
2. (b) providing a plurality of in particular chewable and / or in particular solid pieces of at least one long-life baked good, preferably a plurality of biscuit and / or biscuit pieces ("component (b)"),
3. (c) mixing component (a) and component (b).

For further details of this aspect of the invention may be made to avoid unnecessary repetition of the above statements to the first aspect of the invention, which apply accordingly in relation to this aspect of the invention.

Yet another subject of the present invention according to a third aspect of the invention - is a packaging unit having a food composition as described above, wherein the component (a) on the one hand and the component (b) on the other hand either in mixture, in particular in a common packaging , or present as spatially separated, but functionally coherent, intended for common consumption components, in particular in the form of a kit-of-parts, preferably in each separate packaging, in the packaging unit.

According to a particular embodiment of the packaging unit according to the invention, it can also be provided that the packaging unit has a common outer packaging for the components (a) and (b).

For further details of this aspect of the invention may also be made to avoid unnecessary repetition of the above statements to the previous aspects of the invention, which apply accordingly in relation to this aspect of the invention.

Yet another object of the present invention - according to a fourth aspect of the invention - is the use of a food composition, as described above, for the preparation of a consumable, in particular drinkable and chewable cocoa-containing food, in particular by treatment with a drinkable liquid, preferably milk and /or water.

For further details of this aspect of the invention may also be made to avoid unnecessary repetition of the above statements to the previous aspects of the invention, which apply accordingly in relation to this aspect of the invention.

Another object of the present invention - according to a fifth aspect of the invention - is the use of a variety of particular chewable and / or especially solid pieces of at least one long-life baked goods, preferably a variety of biscuit and / or biscuit pieces, especially in combination with at least one cocoa-containing instant Beverage composition, for the preparation of a consumable, in particular drinkable and chewable cocoa-containing foodstuff, preferably with (improved) bite strength and / or with (improved) crisping effect.

For further details of this aspect of the invention may be made to avoid unnecessary repetition of the above statements to the first aspect of the invention, which apply accordingly in relation to this aspect of the invention.

Finally, the present invention - according to the sixth aspect of the invention - the use of a variety of particular chewable and / or especially solid pieces of at least one long-life bakery, preferably a variety of biscuit and / or biscuit to equip a consumable, especially drinking and chewable cocoa-containing food with (improved) bite firmness and / or with (improved) crisping effect, wherein the plurality of particularly chewable and / or particularly solid pieces of at least one long-life bakery product is combined with at least one cocoa-containing instant beverage composition.

For further details of this aspect of the invention, reference may be made to the above remarks on the other aspects of the invention in order to avoid unnecessary repetition, which apply correspondingly in relation to this aspect of the invention.

Further embodiments, modifications and variations as well as advantages of the present invention will be readily apparent to and realizable by those skilled in the art upon reading the description without departing from the scope of the present invention.

The following embodiments are merely illustrative of the present invention without, however, limiting the present invention thereto.

WORKING EXAMPLES

General manufacturing instructions

For the preparation of food compositions according to the present invention, the procedure according to the invention is carried out as follows:

In a first process step, a cocoa-containing instant beverage composition is provided. For this purpose, a starting mixture is first prepared based on the constituents or ingredients of the instant beverage composition. Usually, the constituents of the instant beverage composition comprise cocoa powder, granules or agglomerates and, if appropriate, further ingredients, in particular flavorings, emulsifiers or sweeteners. The mixture is first adjusted with the addition of water to a total moisture content of 5 wt .-% and then processed by known agglomeration methods to a granular agglomerate having particle sizes in the range of 0.1 to 3 mm and with a residual moisture content of 3 to 4 Wt .-%, based on the agglomerate produce. The determination of the particle size is carried out by means of laser diffraction, preferably according to ISO 13320: 2009 ,

This results in granules or agglomerates with high mechanical stability, defined particle sizes and shapes, which moreover have no appreciable dust formation.

In a further method step, long-life baked goods in the form of miniaturized long-life bakery products, in particular mini-biscuits or mini-pastry pieces, are furthermore provided:

To make the long-life baked goods, the individual components of the long-life bakery goods are processed into a dough. The dough for producing the long-life bakery goods or biscuits usually contains edible fat, in particular butter, sugar, wheat flour, raising agents and conventional additives, such as salt, acidulants, flavorings, preservatives and / or binders. The dough produced is brought into the desired shape by methods known to those skilled in the art. Particular preference is given to long-life baked goods having a defined geometry based on motifs which appeal in particular to children.

Subsequently, the baking process, which is also known to the person skilled in the art, takes place. After baking, mini-continuous bakery products with a purposefully selected geometric shape, which is preferably based on child-friendly motifs, result.

The long-life bakery products are preferably in the context of the baking process to a residual moisture content in the range of 2 to 8 wt .-%, based on the dry baked goods, and a water activity of at most 0.65 (determined according to NFV08-038 or NF ISO 21807: 2005-01-01 ). The average breaking strength of the long-life baked goods is advantageously in the range from 25 to 80 N (determined with the aid of a hardness tester of the type TBH 220 or TBH 300 from Erweka GmbH, Heusenstamm (DE) at a speed of 2.3 mm / s). The size or dimensions of the baked goods produced can also be determined using a TBH 220 or TBH 300 hardness tester from Erweka GmbH, Heusenstamm (DE). The resulting biscuits have a total of a crumbly or crispy consistency, ie an attractive bite resistance on.

Optionally, it may also be provided to provide the long-life baked goods with a food-compatible coating, in particular based on sugar or chocolate. The provision of long-life bakery products with a coating is known in principle to the person skilled in the art and is carried out using methods customary in this respect.

Subsequently, the desired amount of instant beverage composition is combined with the desired amount of long-life baked goods. Preferably, the amount of long-life baked goods based on the food composition is 10 to 40% by weight. The amount of instant beverage composition is preferably in the range of 20 to 90% by weight, based on the long-life baked goods. The long-life baked goods, on the one hand, and the instant beverage composition, on the other hand, may in this context be spatially separate from each other or mixed with each other, so to speak, as a mixture.

Inventive recipe examples

According to the general method of preparation described above, food compositions according to the invention are prepared on the basis of the formulations specified below:

Cocoa-containing instant beverage composition I 55 to 75 Wt .-% isomaltulose 5 to 20 Wt .-% maltodextrin 20 to 25 Wt .-% cocoa powder 0.5 to 1.5 Wt .-% soy lecithin 0.5 to 2 Wt .-% Aroma (Vanillin)

Cocoa-containing instant beverage composition II 45 to 65 Wt .-% sucrose 15 to 30 Wt .-% maltodextrin 20 to 25 Wt .-% cocoa powder 0.5 to 1.5 Wt .-% soy lecithin 0.5 to 2 Wt .-% Aroma (Vanillin)

Cocoa-containing instant beverage composition III 45 to 65 Wt .-% sucrose 15 to 30 Wt .-% glucose 15 to 25 Wt .-% cocoa powder 0.5 to 1.5 Wt .-% Sunflower lecithin 0.5 to 2 Wt .-% Aroma (Vanillin)

Cocoa-containing instant beverage composition IV 70 to 85 Wt .-% sucrose 15 to 30 Wt .-% cocoa powder 0.5 to 1 Wt .-% Sunflower lecithin 0.5 to 2 Wt .-% Aroma (Vanillin)

Long-time baked goods I (motive football) 50 to 65 Wt .-% Flour 15 to 25 Wt .-% sucrose 8 to 12 Wt .-% cooking fat 5 to 12 Wt.% Additives (raising agents, salt, acidulants, flavorings, consistency control agents)

Long-time baked goods II (motive football, with sugar coating) 50 to 65 Wt .-% Flour 15 to 25 Wt .-% sucrose 8 to 12 Wt .-% cooking fat 5 to 12 Wt.% Additives (raising agents, salt, acidulants, flavorings, consistency control agents)

Sucrose solution for coating the biscuits

• Zusammensetzung 1:
  • Instantgetränkezusammensetzung I / Dauerbackwaren I ,
• Zusammensetzung 2:
  • Instant-Getränkezusammensetzung I / Dauerbackwaren II
• Zusammensetzung 3:
  • Instant-Getränkezusammensetzung II / Dauerbackwaren I
• Zusammensetzung 4:
  • Instant-Getränkezusammensetzung II / Dauerbackwaren II
• Zusammensetzung 5:
  • Instantgetränkezusammensetzung III / Dauerbackwaren I
• Zusammensetzung 6:
  • Instant-Getränkezusammensetzung III / Dauerbackwaren II
• Zusammensetzung 7:
  • Instantgetränkezusammensetzung IV / Dauerbackwaren I
• Zusammensetzung 8:
  • Instant-Getränkezusammensetzung IV / Dauerbackwaren II

bereitgestellt.Based on the above formulations, food compositions according to the present invention are prepared according to the general method of preparation for the process according to the invention. The average breaking strength of the continuous bakery products I and II, determined by means of a TBH 220 or TBH 300 hardness tester from Erweka GmbH, Heusenstamm (DE), is in the range from 25 to 80 N. In this connection, food compositions based on

• Composition 1:
  • Instant beverage composition I / long-life baked goods I,
• Composition 2:
  • Instant Beverage Composition I / Dairy Bakery Products II
• Composition 3:
  • Instant beverage composition II / long-life baked goods I
• Composition 4:
  • Instant beverage composition II / long-life baked goods II
• Composition 5:
  • Instant Beverage Composition III / Continuous Baked Goods I
• Composition 6:
  • Instant beverage composition III / long-life baked goods II
• Composition 7:
  • Instant beverage composition IV / long-life bakery products I
• Composition 8:
  • Instant beverage composition IV / long-life baked goods II

provided.

By processing with milk, the instant foods 1 to 8 (corresponding to the compositions 1 to 8) are provided and tasted. The instant foods 1 to 8 are characterized by a full-bodied chocolate flavor. At the same time, the instant foods have excellent bite resistance and a good crunch factor. In addition, the long-life baked goods used float on the cocoa-containing instant beverage, i. There are two layers based on beverage on the one hand and long-life baked goods on the other. A particularly good crunch factor or a particularly good bite resistance is achieved in this connection with the compositions 2, 4, 6 and 8, which have long-lasting baked goods with a food-compatible coating based on sucrose.

Comparative Examples

In addition, food compositions are provided for comparison purposes:

For the comparison compositions, the above-described instant beverage composition I with cocoa is used.

In a first series of experiments, the bakery products III based on mini biscuits with the motif "football" are produced for the comparison compositions, which have a fat content of less than 8% by weight, based on the long-life bakery product. The average breaking strength of long-life bakery products III, determined with The aid of a TBH 220 or TBH 300 hardness tester from Erweka GmbH, Heusenstamm (DE) is less than 25 N. On the basis of the long-life baked goods III and the instant beverage composition I, a food composition 9 is prepared (composition 9). From the composition 9, in turn, an instant food is provided by processing with milk and tasted for comparison.

Compared with the compositions 1 to 8 according to the invention and the foodstuffs 1 to 8, in the case of composition 9 based on long-life fat bakery products, the miniature biscuit already absorbs large quantities of liquid immediately after contact with the drinkable liquid. The absorption of liquid leads to a drop in the biscuits in the beverage with subsequent disintegration, so that the desired layer formation is not given. In addition, the liquid-in-contact biscuits also lack bite resistance, so the food does not have a crispiness factor. Overall, the comparative compositions 9 do not have satisfactory properties.

In a second series of tests, long-life baked goods IV (motif football) are produced whose fat content is more than 15% by weight, based on the long-life baked goods. The average breaking strength of the continuous baked goods IV, determined by means of a TBH 220 or TBH 300 hardness tester from Erweka GmbH, Heusenstamm (DE), is less than 25 N. The long-life baked goods IV are also used together with instant beverage composition I for the preparation of food composition 10 used. Based on food composition 10, foods 10 are also prepared by processing with milk and tasted for comparison.

Compared with the aforementioned long-life bakery products I to III, the long-life baked goods IV already have a significantly softer consistency with lower bite resistance immediately after baking. Immediately after contact with the drinkable liquid, the bite strength of the long-life baked goods IV decreases still further. After a short time, the mini-biscuits in the instant drinks sink to the bottom, i. It also does not achieve the desired formation of defined layers based on instant beverage and long-life baked goods. Also, the instant foods produced have no crisping factor.

As the above statements show, only the combination according to the invention of a purposefully selected instant beverage composition with cocoa and a long-life bakery product with the properties provided according to the invention, in particular with regard to fat content and breaking strength, enables the provision of food compositions which have a varied taste profile and different consistencies of the individual components when consumed by the crunch factor several senses simultaneously, namely taste, sense of smell and sense of touch, appeal.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• DE 102008027684 A1 [0007]
• WO 2006/007993 A1 [0008]

Cited non-patent literature

• Römpp Chemielexikon, Volume 3, 10th Edition, Georg Thieme Verlag, Stuttgart / New York, 1997, page 1936, keyword: "Instant Products" [0005]
• Römpp Chemielexikon, 10th edition, Georg-Thieme-Verlag, Stuttgart / New York, Volume 2, 1997, page 1600, keyword: "granules" and "agglomerates" [0039]
• ISO 13320: 2009 [0071, 0072, 0073, 0074, 0136]
• DIN ISO 607: 1984-01 [0077]
• Römpp Chemielexikon, 10th edition, Georg Thieme Verlag, Stuttgart / New York, Volume 5, 1998, page 3990, keyword: "Bulk density" [0077]
• Standards NF V08-038 [0113]
• NF ISO 21807: 2005-01-01 [0113, 0114]
• NF V08-038 [0114]
• ISO 21807: 2005-01-01 [0141]

Claims (17)

A cocoa-containing food composition, in particular a consumable cocoa-containing food composition, preferably a drinkable and chewable cocoa-containing food composition, comprising (a) at least one cocoa-containing instant beverage composition, in particular for the preparation of a cocoa-containing instant beverage, preferably in the form of a granulate or agglomerate, the instant beverage composition containing cocoa, in particular cocoa powder, ("component (a)") and (b) a plurality of in particular chewable and / or in particular solid pieces of at least one long-life baked good, preferably a plurality of biscuit and / or biscuit pieces, ("component (b)"). Food composition after Claim 1 wherein the food composition comprises component (a) and / or the instant beverage composition in an amount in the range of 1 to 99% by weight, in particular 10 to 95% by weight, preferably 20 to 90% by weight, preferably 30 to 80 wt .-%, particularly preferably 40 to 70 wt .-%, based on the food composition contains; and / or wherein the food composition comprises component (b) and / or the plurality of, in particular, chewable or, in particular, solid pieces of at least one long-life baked product in an amount of from 1 to 60% by weight, in particular from 5 to 50% by weight, preferably 10 to 40 wt .-%, preferably 15 to 35 wt .-%, particularly preferably 20 to 30 wt .-%, based on the food composition contains; and / or wherein the food composition comprises component (a) or the instant beverage composition and component (b) or a plurality of in particular chewable or in particular solid pieces of at least one long-life product in a weight-related ratio of component (a) to component (b ) ([Component (a): Component (b)]) in the range from 100: 1 to 1: 100, in particular 75: 1 to 1:20, preferably 60: 1 to 1:10, preferably 50: 1 to 1: 5, more preferably 40: 1 to 1: 1, most preferably 20: 1 to 2: 1, contains; and / or wherein the food composition comprises component (a) or the instant beverage composition and component (b) or the plurality of particularly chewable or in particular solid pieces of at least one long-life product in a volume-related ratio of component (a) to component ( b) ([Component (a): Component (b)]) in the range of 50: 1 to 1:50, in particular 30: 1 to 1: 5, preferably 25: 1 to 1: 2, preferably 20: 1 to 1 : 1, more preferably 15: 1 to 1: 1, even more preferably 10: 1 to 1: 1. A food composition according to any one of the preceding claims, wherein component (a) comprises at least one granule and / or agglomerate former; in particular wherein the granulate and / or agglomerate former is selected from the group of sugars and / or sugar substitutes; and or in particular wherein the sugar is selected from the group of sucrose, mannose, maltose, lactose, glucose, xylose, maltodextrin, fructose, isomaltulose and mixtures thereof, preferably glucose, sucrose, isomaltulose and / or maltodextrin, preferably glucose and / or sucrose; and or in particular wherein the sugar substitute is selected from the group of sugar alcohols, in particular erythritol, mannitol, xylitol, sorbitol, isomaltitol, maltitol, lactitol, galactitol and mixtures thereof; and or in particular wherein the granulate and / or agglomerate-forming agent is selected from at least two mutually different sugars and / or sugar substitutes, in particular from glucose, isomaltulose, sucrose and / or maltodextrin, preferably isomaltulose and maltodextrin or glucose and sucrose. Food composition according to one of the preceding claims, wherein component (a) and / or the instant beverage composition comprises the agglomerate and / or granule-forming agent in an amount in the range from 1 to 99% by weight, in particular 10 to 95% by weight, 20 to 90% by weight more preferably from 30 to 88% by weight, most preferably from 40 to 85% by weight, based on the instant beverage composition ("component (a)"); in particular where component (a) and / or the instant beverage composition comprises cocoa, in particular cocoa powder, in an amount in the range from 5 to 70% by weight, in particular 10 to 50% by weight, preferably 12 to 40% by weight preferably 15 to 25% by weight, based on the instant beverage composition ("component (a)"); and / or wherein component (a) and / or the instant beverage composition comprises at least one flavoring and / or flavoring agent selected from the group of artificial flavorings and / or flavorings, nature-identical flavors and / or flavorings, natural flavors and / or flavorings and mixtures thereof, in particular vanillin; and / or wherein component (a) and / or the instant beverage composition comprises at least one flavoring and / or flavoring agent in an amount in the range from 0.01 to 50% by weight, in particular from 0.1 to 25% by weight. , preferably 0.5 to 20 wt .-%, particularly preferably 1 to 10 wt .-%, based on the instant beverage composition ("component (a)"). Food composition according to one of the preceding claims, wherein component (a) and / or the instant beverage composition comprises at least one additive selected from the group of vitamins, trace elements, minerals and mixtures thereof; and or wherein component (a) and / or the instant beverage composition comprises at least one additive in an amount in the range from 0.01 to 10% by weight, in particular 0.1 to 5% by weight, based on the instant beverage composition ( "Component (a)"); and or wherein component (a) and / or the instant beverage composition comprises at least one food-compatible emulsifier selected from the group of lecithins, monoglycerides, in particular monoglycerides of fatty acids, diglycerides, especially diglycerides of fatty acids, and mixtures thereof, in particular soya lecithin and / or sunflower lecithin ; and or wherein the component (a) and / or the instant beverage composition at least one food-compatible emulsifier in an amount in the range of 0.1 to 5 wt .-%, in particular 0.2 to 2 wt .-%, preferably 0.5 to 1 5% by weight, based on the instant beverage composition ("component (a)"); and or wherein component (a) and / or the instant beverage composition comprises at least one sweetener selected from the group of acesulfame, aspartame, cyclamate, saccharin, sucralose, thaumatin, neohesperidin, neotame, alitame, brazzein, hernandulcine, lugdunam, monellin, pentadine and stevioside and mixtures thereof, in particular aspartame, cyclamate, saccharin, sucralose, stevioside and mixtures thereof; and or wherein the component (a) and / or the instant beverage composition at least one sweetener in an amount in the range of 0.01 to 5 wt .-%, in particular 0.05 to 2 wt .-%, preferably 0.1 to 1 wt %, based on the instant beverage composition ("component (a)"). Food composition according to one of the preceding claims, wherein the component (a) and / or the instant beverage composition in the form of a granular and / or at least substantially spherical, in particular granular, granules or agglomerate is present; and / or wherein the particles and / or particles of component (a) and / or the instant beverage composition have a pressure or bursting strength (weight load per particle or particles) of at least 0.01 N, in particular at least 0.05 N, preferably at least 0.1 N; and / or wherein the particles and / or particles of component (a) and / or the instant beverage composition have a pressure or bursting strength (weight load per particle or particles) in the range from 0.01 N to 10 N, in particular 0, 05N to 5N, preferably 0.1N to 3N, preferably 0.2N to 2.5N, more preferably 0.5N to 2N; and / or wherein the size of the particles (particle size) of the component (a) and / or the instant beverage composition, in particular of the granules or agglomerate, based on at least one spatial direction, 0.01 to 10 mm, in particular 0.02 to 5 mm , preferably 0.1 to 3 mm, determined by means of laser diffraction, preferably according to ISO 13320: 2009; and / or wherein the average particle size D ₅₀ of component (a) and / or the instant beverage composition, in particular of the granules or agglomerate, based on at least one spatial direction, 0.05 to 8 mm, in particular 0.1 to 4 mm, preferably 0.2 to 3 mm, determined by laser diffraction, preferably according to ISO 13320: 2009; and / or wherein the component (a) and / or the instant beverage composition, in particular the granulate or agglomerate, has a discrete particle size distribution, in particular wherein at least 95% of the particles have a particle size (particle size), based on at least one spatial direction, of 0, 01 to 10 mm, in particular at least 90% of the particles have a particle size of 0.02 to 5 mm, preferably 95% of the particles have a particle size of 0.1 to 3 mm, determined by means of laser diffraction, preferably according to ISO 13320: 2009. Food composition according to one of the preceding claims, wherein the component (a) and / or the instant beverage composition, in particular the granules or agglomerate, a bulk density in the range of 100 to 800 g / l, in particular 300 to 600 g / l, preferably 400 to 450 g / l; and / or wherein the component (a) and / or the instant beverage composition, in particular the granules or agglomerate, a total residual moisture in the range of 0.2 to 10 wt .-%, in particular 0.3 to 8 wt .-%, preferably 0.8 to 6 wt .-%, preferably 1 to 5 wt .-%, particularly preferably 2 to 4 wt .-%, based on the instant beverage composition ("component (a)"); and / or wherein the at least one long-life product of component (b) is formed on the basis of (i) biscuits and / or crackers, in particular hard biscuits, shortbread biscuits and / or shortbreads, preferably hard biscuits and / or shortbread biscuits; (ii) gingerbread; (iii) baking wafers; (iv) rusks; (v) Russian bread, meringue; (vi) biscuits; (vii) macaroons; (viii) waffle biscuits; (ix) roasted mass pastry; and their mixtures or combinations, particularly preferably based on biscuits and / or crackers, in particular hard biscuits, shortbread biscuits and / or shortbreads, preferably hard biscuits and / or shortbreads; and / or wherein the plurality of chewable and / or especially solid pieces of the at least one long-life bakery product as fragments or fragments of the long-life bakery goods, preferably as biscuit and / or biscuit fragments or fragments, or as miniaturized long-life bakery goods (mini-continuous baked goods), preferably as Minikekse and / or mini bags, trained; and / or wherein the in particular chewable and / or in particular solid pieces of the at least one long staple product have a defined geometry, in particular based on animal motifs, plant motifs, person motifs, sports motifs, fantasy motifs, astronomy motifs, astrology motives, letter motifs, number motifs, child motifs, game motifs, toy motifs and / or vehicle motifs and / or in particular based on gender or gender-specific motives; and / or wherein the in particular chewable and / or in particular solid pieces of the at least one long-life piece has a defined geometry and / or a defined size, in particular volume, thickness, width and length, and / or a defined breaking strength and / or a defined density and / or or have a defined residual moisture content and / or a defined water activity; and / or wherein the at least one long-life baked product of component (b) is formed on the basis of cereal and / or cereal-containing extrudates, in particular expanded cereal and / or cereal-containing extrudates. Food composition according to one of the preceding claims, wherein the component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-staple product has an average breaking strength in the range of 5 to 200 N, in particular 10 to 150 N, preferably 15 to 120 N, preferably 20 to 100 N, more preferably 25 to 80 N, in particular determined by means of a hardness tester of Erweka GmbH, Heusenstamm (DE), preferably of the type Erweka TBH 220 or TBH 300, preferably at a speed of 2.30 mm / s; and / or wherein the component (b) and / or the plurality of particularly chewable and / or particularly solid pieces of at least one long-staple product a breaking strength, in particular in relation to a single piece of long-life baked goods, in the range of 1 to 250 N, in particular 5 to 150 N, preferably 10 to 100 N, preferably 20 to 90 N, in particular determined by means of a hardness tester of Erweka GmbH, Heusenstamm (DE), preferably of the type Erweka TBH 220 or TBH 300, preferably at a speed of 2.30 mm / s; and / or wherein the component (b) and / or the plurality of in particular chewable and / or in particular solid pieces of at least one long staple product, averaged over all pieces of the component (b), a minimal planar extent (expansion or spacing), based on the orthogonal planar (two-dimensional) projection plane with maximum (projection) surface, in the range of 1 to 30 mm, in particular 2 to 30 mm, preferably 5 to 25 mm, preferably 10 to 20 mm, in particular determined by means of a hardness tester of Erweka GmbH, Heusenstamm (DE), preferably of the type Erweka TBH 220 or TBH 300, preferably at a speed of 2.30 mm / s; and / or wherein the component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-staple product, averaged over all pieces of the component (b), a maximum planar extension (expansion or spacing), based on the orthogonal planar (two-dimensional) projection plane with maximum (projection) surface, in the range of 10 to 60 mm, in particular 15 to 50 mm, preferably 20 to 45 mm, in particular determined by means of a hardness tester of Erweka GmbH, Heusenstamm (DE) , preferably of the type Erweka TBH 220 or TBH 300, preferably at a speed of 2.30 mm / s; and / or wherein the component (b) and / or the plurality of in particular chewable and / or in particular solid pieces of at least one long-staple product, averaged over all pieces of the component (b), a mean planar extent (extension or spacing), based on the orthogonal planar (two-dimensional) projection plane with maximum (projection) area, in the range of 5 to 50 mm, in particular 6 to 40 mm, preferably 8 to 30 mm, preferably 10 to 25 mm, particularly preferably 10 to 15 mm, in particular determined by means of a hardness tester of Erweka GmbH, Heusenstamm (DE), preferably of the type Erweka TBH 220 or TBH 300, preferably at a speed of 2.30 mm / s. A food composition according to any one of the preceding claims, wherein component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-life product, averaged over all pieces of component (b), have an average thickness in the range of 0.1 up to 20 mm, in particular 0.2 to 17 mm, preferably 0.5 to 15 mm, preferably 1 to 10 mm, in particular determined by means of a hardness tester Erweka GmbH, Heusenstamm (DE), preferably of the type Erweka TBH 220 or TBH 300, preferably at a speed of 2.30 mm / s; and / or wherein the component (b) and / or the plurality of in particular chewable and / or in particular solid pieces of at least one long-staple product, averaged over all pieces of component (b), has an average thickness in the range of 0.1 to 20 mm, in particular 0.2 to 17 mm, preferably 0.5 to 15 mm, preferably 1 to 10 mm, and / or an average diameter in the range of 5 to 50 mm, in particular 6 to 40 mm, preferably 8 to 30 mm, preferably 10 up to 25 mm, particularly preferably 10 to 15 mm, in particular determined by means of a hardness tester of Erweka GmbH, Heusenstamm (DE), preferably of the type Erweka TBH 220 or TBH 300, preferably at a speed of 2.30 mm / s; and / or wherein the component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-life baked product, based on a single long-life baked product, a density in the range of 0.01 to 0.9 g / cm ³ , in particular 0.05 to 0.8 g / cm ³ , preferably 0.1 to 0.7 g / cm ³ , preferably 0.2 to 0.6 g / cm ³ ; and / or wherein the component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-life product, based on a single piece, a volume in the range of 10 to 10,000 mm ³ , in particular 20 to 5,000 mm ³ preferably 50 to 2,500 mm ³ , preferably 100 to 1,500 mm ³ , particularly preferably 150 to 1,000 mm ³ , very particularly preferably 200 to 800 mm ³ ; and / or wherein component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-staple product, a mean geometric equivalent diameter, calculated as average volume equivalent ball diameter, in the range of 1 to 50 mm, in particular 2 to 40 mm, preferably 3 to 35 mm, preferably 4 to 30 mm, more preferably 5 to 30 mm, most preferably 5 to 20 mm. Food composition according to one of the preceding claims, wherein component (b) and / or the plurality of particularly chewable and / or particularly solid pieces of at least one long-life fat, in particular edible fat and / or edible oil, in an amount in the range of 1 to 30 wt .-%, in particular 2 to 20 Wt .-%, preferably 5 to 15 wt .-%, preferably 8 to 12 wt .-%, based on the component (b) and / or the plurality of particular chewable and / or in particular solid pieces of at least one Dauerbackware; and / or wherein component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-life commodity carbohydrates, in particular based on oligo- and / or polysaccharides, in an amount in the range of 30 to 85 wt. %, in particular 35 to 80 wt .-%, preferably 40 to 75 wt .-%, preferably 45 to 70 wt .-%, based on the component (b) and / or the plurality of particularly chewable and / or in particular solid pieces of at least one long-life baked goods; and / or wherein component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-life commodity carbohydrates, in particular based on mono- and / or disaccharides, in an amount in the range of 5 to 50 wt. -%, in particular 10 to 40 wt .-%, preferably 15 to 35 wt .-%, preferably 20 to 30 wt .-%, based on the component (b) and / or the plurality of in particular chewable and / or in particular solid pieces of at least one long-life baked goods; and / or wherein the component (b) and / or the plurality of in particular chewable and / or in particular solid pieces of at least one long-life product has a residual moisture in the range of 0.1 to 15 wt .-%, in particular in the range of 0.5 to 13 Wt .-%, preferably in the range of 1 to 10 wt .-%, preferably in the range of 2 to 8 wt .-%, based on the component (b) and / or the plurality of in particular chewable and / or in particular solid pieces of at least one long-life baked goods. Food composition according to one of the preceding claims, wherein component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-life product have a water activity (a _w value), preferably determined according to NF V08-038 and / or NF ISO 21807: 2005-01-01, in the range of 0.1 to 0.8, in particular 0.2 to 0.75, preferably 0.5 to 0.7; and / or wherein component (b) and / or the plurality of particularly chewable and / or especially solid pieces of at least one long-life product have a water activity (a _w value), preferably determined according to NF V08-038 and / or NF ISO 21807: 2005 -01-01, of at most 0.9, in particular at most 0.8, preferably at most 0.7, preferably at most 0.65; and / or wherein the component (b) and / or the plurality of particularly chewable and / or in particular solid pieces of at least one long-life baked product has a food-compatible coating; in particular wherein the food-compatible coating is based on (i) carbohydrates, especially sugars and / or sugar substitutes, preferably as defined in the preceding claims; (ii) chocolate, in particular couverture; (iii) fats, in particular vegetable or animal fats, preferably vegetable fats; as well as their mixtures or combinations; and / or in particular wherein the food-compatible coating has a thickness in the range of 0.001 to 1 mm, in particular 0.01 to 0.9 mm, preferably 0.05 to 0.5 mm; and / or wherein component (a) on the one hand and component (b) on the other hand either in admixture or together, in particular in a common packaging, or as spatially separate, but functionally related, intended for common consumption components, in particular in the form a kit-of-parts, preferably in separate packages. A process for producing a cocoa-containing food composition, in particular a consumable cocoa-containing food composition, preferably a drinkable and chewable cocoa-containing food composition, according to any one of the preceding claims, comprising the process steps (A) providing at least one cocoa-containing instant beverage composition, in particular for producing a cocoa-containing instant beverage ("component (a)"), preferably in the form of a granulate or agglomerate, cocoa, in particular cocoa powder, being used to provide the instant beverage composition , and (b) providing a plurality of in particular chewable and / or in particular solid pieces of at least one long-life baked good, preferably a plurality of biscuit and / or biscuit pieces ("component (b)"), (c) mixing component (a) and component (b). Packaging unit comprising a food composition according to one of the preceding claims, wherein component (a) on the one hand and component (b) on the other hand either in mixture, in particular in a common packaging, or as spatially separate, but functionally related, to common consumption certain components, in particular in the form of a kit-of-parts, preferably in each separate packaging, are present in the packaging unit. Packaging unit according to Claim 13 , wherein the packaging unit has a common outer packaging for the components (a) and (b). Use of a food composition according to one of the preceding claims for the preparation of a consumable, in particular drinkable and chewable cocoa-containing food, in particular by processing with a drinkable liquid, preferably milk and / or water. Use of a plurality of in particular chewable and / or in particular solid pieces of at least one long-life product, preferably a plurality of biscuit and / or biscuit pieces, in particular in combination with at least one cocoa-containing instant beverage composition, for the production of a consumable, in particular drinkable and chewable, cocoa-containing foodstuff , preferably with (improved) bite strength and / or with (improved) crunching effect. Use of a plurality of in particular chewable and / or in particular solid pieces of at least one long-life product, preferably a plurality of biscuit and / or biscuit pieces, for equipping an edible, in particular drinkable and chewable cocoa-containing foodstuff with (improved) bite strength and / or with (improved ) Knuspereffekt, wherein the plurality of particular chewable and / or especially solid pieces of at least one long-life product is combined with at least one cocoa-containing instant beverage composition.