BE1003494A6 - Cacao-based preparation - Google Patents
Cacao-based preparation Download PDFInfo
- Publication number
- BE1003494A6 BE1003494A6 BE8901404A BE8901404A BE1003494A6 BE 1003494 A6 BE1003494 A6 BE 1003494A6 BE 8901404 A BE8901404 A BE 8901404A BE 8901404 A BE8901404 A BE 8901404A BE 1003494 A6 BE1003494 A6 BE 1003494A6
- Authority
- BE
- Belgium
- Prior art keywords
- addition
- cocoa
- sugar
- chocolate
- coffee
- Prior art date
Links
- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 title abstract 2
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 title abstract 2
- 235000001046 cacaotero Nutrition 0.000 title abstract 2
- 235000019219 chocolate Nutrition 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 10
- 238000010348 incorporation Methods 0.000 claims description 4
- 238000005496 tempering Methods 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 230000008018 melting Effects 0.000 claims description 2
- 238000002844 melting Methods 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract description 3
- 229940110456 cocoa butter Drugs 0.000 abstract description 3
- 235000019868 cocoa butter Nutrition 0.000 abstract description 3
- 229940067606 lecithin Drugs 0.000 abstract description 3
- 235000010445 lecithin Nutrition 0.000 abstract description 3
- 239000000787 lecithin Substances 0.000 abstract description 3
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 abstract description 3
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 abstract description 3
- 235000012141 vanillin Nutrition 0.000 abstract description 3
- 229940117960 vanillin Drugs 0.000 abstract description 3
- 238000007792 addition Methods 0.000 description 8
- 235000013409 condiments Nutrition 0.000 description 4
- 235000012431 wafers Nutrition 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
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, 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
-
- 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—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, 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
- 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)
Abstract
The preparation based on cacao comprising chocolate formed by a mass ofcacao, sugar, cocoa butter, lecithin and vanillin is characterised by anaddition of sugar and an addition of coffee grounds with concentrated coffee.
Description
Préparation à base de cacao
La présente invention est relative aux préparations à base de cacao pour la confection de plaquettes de chocolat et concerne l'addition d'un ou plusieurs condiments pour donner à la préparation, par exemple une plaquette de chocolat, une saveur particulière.
Une préparation à base de cacao suivant l'invention, 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 mouture de café avec une incorporation de café concentré.
Suivant l'invention pour une certaine quantité de chocolat, constitué comme indiqué ci-dessus, l'addition varie de 0,1 % à 15 % pour le condiment, avec une addition de sucre de 0 % à 100 %.
Les additions sont déterminées suivant le goût à donner aux plaquettes de chocolat et suivant le type de condiment utilisé.
Une préparation suivant l'invention est caractérisée par la proportion suivante des divers ingrédients :
<EMI ID=1.1>
La préparation suivant l'invention est avantageusement, mais pas nécessairement, réalisée en passant par les étapes suivantes : fonte puis tempérage du chocolat, addition du sucre, incorporation des condiments, moulage.
La structure finale de la plaquette de chocolat sera granuleuse ou lisse suivant le pourcentage de sucre et/ou de mouture de café additionné après tempérage.
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 présenter sous forme de pâte, mousse ou mousseline par addition de matière grasse émulsionnée ou non, butyrique ou non.
Revendications
1. 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, caractérisée par une addition de mouture de café avec une incorporation de café concentré.
Cocoa preparation
The present invention relates to cocoa-based preparations for making chocolate wafers and relates to the addition of one or more condiments to give the preparation, for example a chocolate wafer, a particular flavor.
A cocoa-based preparation according to the invention, comprising chocolate consisting of a cocoa mass, sugar, cocoa butter, lecithin and vanillin, is characterized by an addition of coffee grounds with the incorporation of concentrated coffee.
According to the invention for a certain amount of chocolate, constituted as indicated above, the addition varies from 0.1% to 15% for the condiment, with an addition of sugar from 0% to 100%.
The additions are determined according to the taste to be given to the chocolate wafers and according to the type of condiment used.
A preparation according to the invention is characterized by the following proportion of the various ingredients:
<EMI ID = 1.1>
The preparation according to the invention is advantageously, but not necessarily, carried out by passing through the following stages: melting then tempering of the chocolate, addition of the sugar, incorporation of the condiments, molding.
The final structure of the chocolate bar will be grainy or smooth depending on the percentage of sugar and / or ground coffee 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 a paste, foam or muslin by addition of fat, emulsified or not, butyric or not.
Claims
1. Cocoa-based preparation, comprising chocolate consisting of a cocoa mass, sugar, cocoa butter, lecithin and vanillin, characterized by the addition of coffee grounds with the incorporation of concentrated coffee.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE8901404A BE1003494A6 (en) | 1989-12-28 | 1989-12-28 | Cacao-based preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE8901404A BE1003494A6 (en) | 1989-12-28 | 1989-12-28 | Cacao-based preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE1003494A6 true BE1003494A6 (en) | 1992-04-07 |
Family
ID=3884443
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE8901404A BE1003494A6 (en) | 1989-12-28 | 1989-12-28 | Cacao-based preparation |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE1003494A6 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| WO2009009837A1 (en) * | 2007-07-19 | 2009-01-22 | John Michael | A confectionery food item |
| WO2013029193A1 (en) * | 2011-08-31 | 2013-03-07 | Barry Callebaut Ag | Cocoa composition, process and product |
| WO2013041891A1 (en) * | 2011-09-20 | 2013-03-28 | Gvozdanovic, Ivo | Flavoured confectionery products and process for their preparation |
| EP2724621A1 (en) * | 2012-10-23 | 2014-04-30 | Flávio da Cruz Abaurre | Method for the manufacture of coffee liquor, coffee bars made from coffee liquor, and formulation of edible, composite coffee-based solid bars |
-
1989
- 1989-12-28 BE BE8901404A patent/BE1003494A6/en not_active IP Right Cessation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| WO2009009837A1 (en) * | 2007-07-19 | 2009-01-22 | John Michael | A confectionery food item |
| WO2013029193A1 (en) * | 2011-08-31 | 2013-03-07 | Barry Callebaut Ag | Cocoa composition, process and product |
| EP2750513B1 (en) | 2011-08-31 | 2019-05-15 | Barry Callebaut AG | Cocoa composition , process and product |
| WO2013041891A1 (en) * | 2011-09-20 | 2013-03-28 | Gvozdanovic, Ivo | Flavoured confectionery products and process for their preparation |
| EP2724621A1 (en) * | 2012-10-23 | 2014-04-30 | Flávio da Cruz Abaurre | Method for the manufacture of coffee liquor, coffee bars made from coffee liquor, and formulation of edible, composite coffee-based solid bars |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2222201C2 (en) | Crumb, method for producing of crumb, milk chocolate and method for producing of milk chocolate | |
| AU745139B2 (en) | Reduced fat agglomerated chocolate | |
| EP0704163B1 (en) | Low softening point chocolate | |
| JP3909154B2 (en) | Confectionery material and method for producing the same | |
| US6143350A (en) | Reduced fat chocolate | |
| HU217530B (en) | Chocolates and chocolate type products having improved shape retention and process for their production | |
| AU616585B2 (en) | A cream-containing chocolate and a method for producing it | |
| RU99105126A (en) | METHOD FOR PRODUCING CHOCOLATE WITH REDUCED FAT AND MILK CHOCOLATE | |
| CA2198169A1 (en) | Fruit ganache | |
| BE1003494A6 (en) | Cacao-based preparation | |
| KR20010101417A (en) | Dietetic chocolate composition | |
| BE1000574A6 (en) | Preparation cocoa. | |
| BE1003491A6 (en) | Cacao-based preparation | |
| JP4390376B2 (en) | Oil-in-water emulsified chocolate and composite food using the same | |
| CA2253624A1 (en) | Low temperature food product | |
| BE1003493A6 (en) | Cacao-based preparation | |
| JPS6013656B2 (en) | ice cream | |
| BE1003492A6 (en) | Cocoa-based preparation | |
| BE1009123A6 (en) | Cocoa-based preparation | |
| EP0664959B1 (en) | Edible fat-containing composition in a substantially solid form for use in a non-frozen aqueous environment | |
| JP2933306B2 (en) | Water-in-oil emulsified cream having high temperature retention and method for producing the same | |
| JP2001275570A (en) | Method for producing hydrous chocolate | |
| JP2000116330A (en) | Chocolate | |
| NL1013269C2 (en) | Solid sweet product used as a snack comprises fat, sweetener and coffee | |
| JP2811772B2 (en) | Method for producing high water content chocolates |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RE20 | Patent expired |
Owner name: FERME CHARLEMAGNE S.P.R.L. Effective date: 19951228 |