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BE1000574A6 - Preparation cocoa. - Google Patents

Preparation cocoa. Download PDF

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Publication number
BE1000574A6
BE1000574A6 BE8700577A BE8700577A BE1000574A6 BE 1000574 A6 BE1000574 A6 BE 1000574A6 BE 8700577 A BE8700577 A BE 8700577A BE 8700577 A BE8700577 A BE 8700577A BE 1000574 A6 BE1000574 A6 BE 1000574A6
Authority
BE
Belgium
Prior art keywords
sep
cocoa
sugar
cinnamon
preparation
Prior art date
Application number
BE8700577A
Other languages
French (fr)
Original Assignee
Ferme Charlemagne S P R L
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ferme Charlemagne S P R L filed Critical Ferme Charlemagne S P R L
Priority to BE8700577A priority Critical patent/BE1000574A6/en
Priority to PCT/BE1988/000016 priority patent/WO1988009127A2/en
Application granted granted Critical
Publication of BE1000574A6 publication Critical patent/BE1000574A6/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Seasonings (AREA)

Abstract

La préparation à base de cacao, comportant du chocolat constitué par une masse de cacao, du sucre, du beurre de cacao, de la lécithine et de la vanilline, est caractérisée par une addition de sucre et une incorporation de cannelle. La préparation comporte les étapes suivantes : tempérage du chocolat, addition de sucre, incorporation de la cannelle, moulage.The cocoa-based preparation, comprising chocolate consisting of a cocoa mass, sugar, cocoa butter, lecithin and vanillin, is characterized by the addition of sugar and the incorporation of cinnamon. The preparation involves the following stages: tempering chocolate, adding sugar, incorporating cinnamon, molding.

Description

       

   <Desc/Clms Page number 1> 
 



  Prbparat ion Åa base de cacao. La présente invention est relative aux preparations à base de cacao, en particuLier pour La confection de plaquettes de chocolat, et concerne l'addition d'un condiment pour donner aux pLaquettes de chocolat une saveur particutiere. 



  Une preparation à base de cacao suivant l'invention comportant du   chocolat'constitué   par une masse de cacao, du sucre, du beurre de cacao, de la técithine et de la vanilline,   est caractérisée   par une addition de'sucre et une incorporation de canneLLe. 



  Suivant L'invention pour une certaine quantité de chocolat constitue comme indique ci-dessus les additions varient de 25   %   ä 100   %   pour Le sucre et de 0,01 % 
 EMI1.1 
 ä 5 % pour La cannelle. Les additions sont déterminées suivant le goût à donner aux plaquettes de chocolat et suivant Le type de cannelle utilisé. 



  Une composition avantageuse suivant L'invention consiste en une addition de sucre d'environ 100 % par rapport 

 <Desc/Clms Page number 2> 

 au sucre   déjà ; incorporé   et une incorporation de cannelle d'environ 2 % par rapport au chocolat. 



  Une   preparation sunvant L'invention   est encore carat6risée par la proportion des divers ingrédients, exprimee en X : 
 EMI2.1 
 
<tb> 
<tb> Masse <SEP> de <SEP> cacao <SEP> 30 <SEP> X <SEP> à <SEP> 60 <SEP> X
<tb> Sucre <SEP> 30 <SEP> % <SEP> à <SEP> 60 <SEP> %
<tb> Beurre <SEP> de <SEP> cacao <SEP> 5 <SEP> % <SEP> à <SEP> 12 <SEP> X
<tb> Lécithine <SEP> ............................................... <SEP> environ <SEP> 0,3 <SEP> %
<tb> Vanilline <SEP> ............................................... <SEP> environ <SEP> 0,02 <SEP> %
<tb> Addition <SEP> de <SEP> sucre <SEP> 20 <SEP> % <SEP> Åa <SEP> 40 <SEP> %
<tb> Incorporation <SEP> de <SEP> canneLLe........... <SEP> 0, <SEP> 5 <SEP> X <SEP> ä <SEP> 4 <SEP> X.
<tb> 
 
 EMI2.2 
 La preparation suivant L'invention est egalement ca-   ractensee   par les etapes suivantes :

   temperage du chocolat, addition de sucre, incorporation de la cannelle, moulage. 



  La structure finale de la plaquette de chocolat sera granuleuse ou Lisse suivant Le pourcentage de sucre additionne après temperage. La plaquette pourra se présenter sous diverses formes dans une épaisseur variant par exempLe de 1 mm à 10 mm. 



  Une préparation suivant l'invention peut   également   se presenter sous forme de p te, mousse ou mousseline par addition de matiere grasse émulsionnée ou non, butyrique ou non. 



  Une telle preparation peut encore se presenter sous forme liquide ou semi-liquide.



   <Desc / Clms Page number 1>
 



  Cocoa based preparation. The present invention relates to cocoa-based preparations, in particular for making chocolate wafers, and relates to the addition of a condiment to give the chocolate wafers a particular flavor.



  A cocoa-based preparation according to the invention comprising chocolate made up of a cocoa mass, sugar, cocoa butter, tecithin and vanillin, is characterized by the addition of sugar and the incorporation of cane. .



  According to the invention for a certain quantity of chocolate constitutes as indicated above the additions vary from 25% to 100% for sugar and from 0.01%
 EMI1.1
 5% for Cinnamon. The additions are determined according to the taste to be given to the chocolate bars and according to the type of cinnamon used.



  An advantageous composition according to the invention consists of an addition of sugar of approximately 100% relative to

 <Desc / Clms Page number 2>

 already sugar; incorporated and a cinnamon incorporation of about 2% compared to chocolate.



  A preparation for the invention is further characterized by the proportion of the various ingredients, expressed in X:
 EMI2.1
 
<tb>
<tb> Mass <SEP> of <SEP> cocoa <SEP> 30 <SEP> X <SEP> to <SEP> 60 <SEP> X
<tb> Sugar <SEP> 30 <SEP>% <SEP> to <SEP> 60 <SEP>%
<tb> Butter <SEP> from <SEP> cocoa <SEP> 5 <SEP>% <SEP> to <SEP> 12 <SEP> X
<tb> Lecithin <SEP> ........................................... .... <SEP> about <SEP> 0.3 <SEP>%
<tb> Vanillin <SEP> ........................................... .... <SEP> about <SEP> 0.02 <SEP>%
<tb> Addition <SEP> of <SEP> sugar <SEP> 20 <SEP>% <SEP> Åa <SEP> 40 <SEP>%
<tb> Incorporation <SEP> of <SEP> rod ........... <SEP> 0, <SEP> 5 <SEP> X <SEP> ä <SEP> 4 <SEP> X.
<tb>
 
 EMI2.2
 The preparation according to the invention is also characterized by the following stages:

   temperage of chocolate, addition of sugar, incorporation of cinnamon, molding.



  The final structure of the chocolate bar will be grainy or smooth depending on the percentage of sugar added after tempering. The wafer may be in various forms in a thickness varying for example from 1 mm to 10 mm.



  A preparation according to the invention can also be in the form of paste, foam or muslin by addition of fat, emulsified or not, butyric or not.



  Such a preparation can also be presented in liquid or semi-liquid form.

Claims (5)

Revendications 1. Préparation ä base de cacao, se présentant sous forme solide, pàteuse, semi-Liquide ou Liquide et comportant du chocolat constitue par une masse de cacao, du sucre, du beurre de cacao, de La Lecithine et de La vanilline, caractérisée par une addition EMI3.1 de sucre et une incorporation de canneLLe. Claims 1. Preparation based on cocoa, in solid, pasty, semi-liquid or liquid form and comprising chocolate consisting of a cocoa mass, sugar, cocoa butter, Lecithin and Vanillin, characterized by an addition  EMI3.1  of sugar and a mixture of cinnamon. 2. Preparation ä base de cacao suivant La revendication 1, caractensee en ce que, par rapport au chocotat, la Proportion de sucre varie de 25 X a 100 X et la proportion de cannelle de 0,01 % à 5 %. 2. Cocoa preparation according to claim 1, characterized in that, relative to the chocotate, the proportion of sugar varies from 25 X to 100 X and the proportion of cinnamon from 0.01% to 5%. 3- Préparation à base de cacao suivant Les revendications 1 et 2, caracterisee par La proportion des divers ingredients : EMI3.2 <tb> <tb> Masse <SEP> de <SEP> cacao <SEP> ................................ <SEP> 30 <SEP> % <SEP> Åa <SEP> 60 <SEP> X <tb> Sucre <SEP> 30 <SEP> % <SEP> Åa <SEP> 60 <SEP> X <tb> Beurre <SEP> de <SEP> cacao <SEP> 5 <SEP> X <SEP> ä <SEP> 12 <SEP> X <tb> Lécithine <SEP> ................................................. <SEP> environ <SEP> 0,3 <SEP> % <tb> VaniLLine....... <SEP> environ <SEP> 0,02 <SEP> % <tb> Addition <SEP> de <SEP> sucre <SEP> 20 <SEP> X <SEP> à <SEP> 40 <SEP> X <tb> Incorporation <SEP> de <SEP> cannelle <SEP> .............................. <SEP> 0,5 <SEP> % <SEP> à <SEP>  3- Preparation based on cocoa according to Claims 1 and 2, characterized by the proportion of the various ingredients:  EMI3.2   <tb> <tb> Mass <SEP> of <SEP> cocoa <SEP> ................................ <SEP> 30 <SEP>% <SEP> Åa <SEP> 60 <SEP> X <tb> Sugar <SEP> 30 <SEP>% <SEP> Åa <SEP> 60 <SEP> X <tb> Butter <SEP> from <SEP> cocoa <SEP> 5 <SEP> X <SEP> ä <SEP> 12 <SEP> X <tb> Lecithin <SEP> ........................................... ...... <SEP> about <SEP> 0.3 <SEP>% <tb> VaniLLine ....... <SEP> about <SEP> 0.02 <SEP>% <tb> Addition <SEP> of <SEP> sugar <SEP> 20 <SEP> X <SEP> to <SEP> 40 <SEP> X <tb> Incorporation <SEP> of <SEP> cinnamon <SEP> .............................. <SEP> 0, 5 <SEP>% <SEP> to <SEP> 4 <SEP> %. <tb> 4. 4 <SEP>%. <tb>  4. Preparation a base de cacao suivant L'une ou L'autre des revendications 1 et 3, caractensee en ce qu'elLe EMI3.3 comporte Les étapes suivantes : temperage du chocolat, addition de sucre, incorporation de La cannelle, moulage.    Cocoa preparation according to either of Claims 1 and 3, characterized in that it  EMI3.3  includes The following steps: tempering chocolate, adding sugar, incorporating cinnamon, molding. 5. Preparation à base de cacao suivant L'une ou L'autre des revendications 1 à 4, caractensee en ce qu'elle se presente sous forme de pàte, mousse ou mousseline par addition de matière grasse émulsionnée ou non, butyrique ou non. 5. Preparation based on cocoa according to either of claims 1 to 4, characterized in that it is in the form of dough, foam or muslin by addition of fat, emulsified or not, butyric or not.
BE8700577A 1987-05-22 1987-05-22 Preparation cocoa. BE1000574A6 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
BE8700577A BE1000574A6 (en) 1987-05-22 1987-05-22 Preparation cocoa.
PCT/BE1988/000016 WO1988009127A2 (en) 1987-05-22 1988-05-17 Preparation derived from cacao

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE8700577A BE1000574A6 (en) 1987-05-22 1987-05-22 Preparation cocoa.

Publications (1)

Publication Number Publication Date
BE1000574A6 true BE1000574A6 (en) 1989-02-07

Family

ID=3882687

Family Applications (1)

Application Number Title Priority Date Filing Date
BE8700577A BE1000574A6 (en) 1987-05-22 1987-05-22 Preparation cocoa.

Country Status (2)

Country Link
BE (1) BE1000574A6 (en)
WO (1) WO1988009127A2 (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0564077A3 (en) * 1992-02-20 1994-08-17 Gen Foods Inc Low-fat confectionary material and process for making same
ES2069505B1 (en) * 1993-10-29 1996-01-01 Chocolates Torras S A PREPARATION PROCEDURE FOR A MELTED CHOCOLATE COMPOSITION.
GB2327591A (en) 1997-07-24 1999-02-03 Nestle Sa Reduced fat chocolate
NL1013269C2 (en) * 1999-10-12 2001-04-17 Hart Beheer B V J Solid sweet product used as a snack comprises fat, sweetener and coffee
ITMI20070122A1 (en) * 2007-01-26 2008-07-27 Sugar Company S P A A PROCEDURE FOR THE AROMATIZATION OF MASSIVE CHOCOLATE, THE PRODUCT OBTAINED AND ITS USES
DE102014211399A1 (en) * 2014-06-13 2015-12-17 Ute Smyrek Consumable preparation
ES2808475B2 (en) * 2020-12-02 2021-07-01 Cobo Marc Raventos Manufacturing procedure of a product to obtain hot chocolate

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR556120A (en) * 1922-09-16 1923-07-12 Manufacturing process of a real milk and cocoa jam
US2336254A (en) * 1941-03-20 1943-12-07 Rockwood & Co Cocoa product and process of making the same
FR893261A (en) * 1943-03-06 1944-06-05 Chocolate imitation
US2399195A (en) * 1945-01-20 1946-04-30 Francis A Bodenheim Confectionary product
FR1252100A (en) * 1959-12-14 1961-01-27 soluble powder element for breakfast
DE1918210A1 (en) * 1968-04-17 1970-09-03 Grace W R & Co Chocolate drink concentrate
US3876794A (en) * 1972-12-20 1975-04-08 Pfizer Dietetic foods
DE2828992C2 (en) * 1978-07-01 1986-02-20 Krüger GmbH & Co KG, 5060 Bergisch Gladbach Process for instantizing sugar-containing mixtures
FR2515485A1 (en) * 1981-10-29 1983-05-06 Guntrum Louis Chocolate confectionery prodn. - by mixing chocolate and plum brandy with caramelised mixt. of sugar and honey contg. toasted nuts
DE3333676C1 (en) * 1983-09-17 1991-11-21 Krüger GmbH & Co KG, 5060 Bergisch Gladbach Beverage powder containing cocoa

Also Published As

Publication number Publication date
WO1988009127A2 (en) 1988-12-01
WO1988009127A3 (en) 1989-01-12

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Legal Events

Date Code Title Description
RE20 Patent expired

Owner name: FERME CHARLEMAGNE S.P.R.L.

Effective date: 19930522