BE1027679B1 - PROCEDURE FOR PREPARING A VEGAN MOUSSE, ESPECIALLY A VEGAN CHOCOLATE MOUSSE - Google Patents

PROCEDURE FOR PREPARING A VEGAN MOUSSE, ESPECIALLY A VEGAN CHOCOLATE MOUSSE

Info

Publication number
BE1027679B1
BE1027679B1 BE20195707A BE201905707A BE1027679B1 BE 1027679 B1 BE1027679 B1 BE 1027679B1 BE 20195707 A BE20195707 A BE 20195707A BE 201905707 A BE201905707 A BE 201905707A BE 1027679 B1 BE1027679 B1 BE 1027679B1
Authority
BE
Belgium
Prior art keywords
vegan
mousse
emulsion
temperature
mixture
Prior art date
Application number
BE20195707A
Other languages
Dutch (nl)
Other versions
BE1027679A1 (en
Inventor
Paul Sulmon
Original Assignee
Nestor Bvpa
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 Nestor Bvpa filed Critical Nestor Bvpa
Priority to BE20195707A priority Critical patent/BE1027679B1/en
Publication of BE1027679A1 publication Critical patent/BE1027679A1/en
Application granted granted Critical
Publication of BE1027679B1 publication Critical patent/BE1027679B1/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
    • A23G1/50—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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • 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
    • A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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

Landscapes

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

Abstract

Deze uitvinding betreft een werkwijze voor het produceren van een vegan chocolade mousse, waarbij de werkwijze de volgende stappen omvat: - het mengen van plantaardige melk met suiker en/of suikeralcoholen bij een temperatuur gelegen tussen 20°C en 80°C tot een homogeen mengsel; - het toevoegen van een natuurlijk verdikkingsmiddel aan het mengsel en opwarmen tot een temperatuur gelegen tussen 60°C en 120 °C; - toevoegen van een vetstof en verder mengen; - toevoegen van gesmolten chocolade aan het mengsel en verder mengen; - toevoegen van een emulgator aan het mengsel en verder mengen tot een emulsie; - het verlagen van de temperatuur van de emulsie; - het gedurende minstens 12 uur bewaren van de emulsie bij een temperatuur gelegen tussen 0°C en 20°C; - het beluchten van de bewaarde emulsie voor het bekomen van de vegan chocolade mousse.This invention relates to a method for producing a vegan chocolate mousse, the method comprising the following steps: - mixing vegetable milk with sugar and / or sugar alcohols at a temperature between 20 ° C and 80 ° C to a homogeneous mixture ; - adding a natural thickener to the mixture and heating to a temperature between 60 ° C and 120 ° C; - adding a fat and further mixing; - adding melted chocolate to the mixture and mixing further; - adding an emulsifier to the mixture and further mixing to form an emulsion; - lowering the temperature of the emulsion; - keeping the emulsion at a temperature between 0 ° C and 20 ° C for at least 12 hours; - aerating the preserved emulsion to obtain the vegan chocolate mousse.

BE20195707A 2019-10-16 2019-10-16 PROCEDURE FOR PREPARING A VEGAN MOUSSE, ESPECIALLY A VEGAN CHOCOLATE MOUSSE BE1027679B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BE20195707A BE1027679B1 (en) 2019-10-16 2019-10-16 PROCEDURE FOR PREPARING A VEGAN MOUSSE, ESPECIALLY A VEGAN CHOCOLATE MOUSSE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE20195707A BE1027679B1 (en) 2019-10-16 2019-10-16 PROCEDURE FOR PREPARING A VEGAN MOUSSE, ESPECIALLY A VEGAN CHOCOLATE MOUSSE

Publications (2)

Publication Number Publication Date
BE1027679A1 BE1027679A1 (en) 2021-05-10
BE1027679B1 true BE1027679B1 (en) 2021-05-18

Family

ID=68382093

Family Applications (1)

Application Number Title Priority Date Filing Date
BE20195707A BE1027679B1 (en) 2019-10-16 2019-10-16 PROCEDURE FOR PREPARING A VEGAN MOUSSE, ESPECIALLY A VEGAN CHOCOLATE MOUSSE

Country Status (1)

Country Link
BE (1) BE1027679B1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1029475B1 (en) * 2021-06-09 2023-01-16 Nestor Bvba METHOD FOR PREPARING AN ALLERGEN FREE VEGAN MOUSSE, IN PARTICULAR AN ALLERGEN FREE VEGAN CHOCOLATE MOUSSE OR AN ALLERGEN FREE VEGAN FRUIT MOUSSE
WO2023110263A1 (en) * 2021-12-16 2023-06-22 Société des Produits Nestlé S.A. A chocolate product comprising a milk analogue product

Non-Patent Citations (9)

* Cited by examiner, † Cited by third party
Title
ALEXANDRA: "VEGAN CHOCOLATE MOUSSE", 29 August 2019 (2019-08-29), XP002799031, Retrieved from the Internet <URL:https://itsnotcomplicatedrecipes.com/vegan-chocolate-mousse/> [retrieved on 20200515] *
ANJALI: "VEGAN DARK CHOCOLATE MOUSSE (VEGAN, GLUTEN-FREE)", 2 May 2018 (2018-05-02), XP002799025, Retrieved from the Internet <URL:https://vegetariangastronomy.com/vegan-dark-chocolate-mousse/> [retrieved on 20200515] *
ANNA: "Easy Chocolate Mousse - Dairy Free", 20 April 2019 (2019-04-20), XP002799033, Retrieved from the Internet <URL:https://justamumnz.com/2019/04/20/3-ingredient-dairy-free-chocolate-mousse/> [retrieved on 20200515] *
B. DURWARD: "CHOCOLATE COCONUT MILK MOUSSE RECIPE", 1 January 2017 (2017-01-01), XP002799027, Retrieved from the Internet <URL:https://www.nestandglow.com/healthy-recipes/chocolate-coconut-milk-mousse> [retrieved on 20200515] *
CODY KNOWLES: "The Best Vegan Chocolate Mousse", 1 January 2018 (2018-01-01), XP002799026, Retrieved from the Internet <URL:https://recipes.28bysamwood.com/recipe/the-best-vegan-chocolate-mousse/> [retrieved on 20200515] *
GERARD TIEGHAN: "6 ingredient vegan chocolate chia mousse.", 27 February 2018 (2018-02-27), XP002799029, Retrieved from the Internet <URL:https://www.halfbakedharvest.com/6-ingredient-vegan-chocolate-chia-mousse/> [retrieved on 20200515] *
J. BEACOM: "Dairy-Free Dark Chocolate Mousse", 8 February 2018 (2018-02-08), XP002799030, Retrieved from the Internet <URL:https://therealfoodrds.com/dairy-free-dark-chocolate-mousse/> [retrieved on 20200515] *
L. DELLACROCE: "VEGAN CHOCOLATE MOUSSE", 13 February 2017 (2017-02-13), XP002799028, Retrieved from the Internet <URL:https://thelemonbowl.com/vegan-chocolate-mousse/> [retrieved on 20200515] *
MAKOS: "ALMOND MILK & CHOCOLATE VEGAN MOUSSE 2 WAYS", 31 January 2018 (2018-01-31), XP002799032, Retrieved from the Internet <URL:https://www.thehungrybites.com/almond-milk-chocolate-vegan-mousse-2-ways/> [retrieved on 20200515] *

Also Published As

Publication number Publication date
BE1027679A1 (en) 2021-05-10

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FG Patent granted

Effective date: 20210518