CH83301A - Manufacturing process of a fortifying chocolate - Google Patents
Manufacturing process of a fortifying chocolateInfo
- Publication number
- CH83301A CH83301A CH83301A CH83301DA CH83301A CH 83301 A CH83301 A CH 83301A CH 83301 A CH83301 A CH 83301A CH 83301D A CH83301D A CH 83301DA CH 83301 A CH83301 A CH 83301A
- Authority
- CH
- Switzerland
- Prior art keywords
- chocolate
- extract
- fortifying
- lime
- manufacturing process
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 239000000284 extract Substances 0.000 claims description 6
- 239000004571 lime Substances 0.000 claims description 4
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 239000010369 Cascara Substances 0.000 claims description 2
- 235000010205 Cola acuminata Nutrition 0.000 claims description 2
- 244000228088 Cola acuminata Species 0.000 claims description 2
- 240000006890 Erythroxylum coca Species 0.000 claims description 2
- 241000556215 Frangula purshiana Species 0.000 claims description 2
- 244000290333 Vanilla fragrans Species 0.000 claims description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 2
- 239000001180 angelica archangelica l. root extract Substances 0.000 claims description 2
- 229940071704 cascara sagrada Drugs 0.000 claims description 2
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 235000008957 cocaer Nutrition 0.000 claims description 2
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- AWUCVROLDVIAJX-UHFFFAOYSA-N alpha-glycerophosphate Natural products OCC(O)COP(O)(O)=O AWUCVROLDVIAJX-UHFFFAOYSA-N 0.000 description 1
- AWUCVROLDVIAJX-GSVOUGTGSA-N sn-glycerol 3-phosphate Chemical compound OC[C@@H](O)COP(O)(O)=O AWUCVROLDVIAJX-GSVOUGTGSA-N 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 or extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Description
Procédé de fabrication d'un chocolat fortifiant. L'objet de la présente invention est un procédé de fabrication d'un chocolat fortifiant, suivant lequel on mélange intimement et dans les proportions ci-dessous indiquées: 200 gr de chocolat pulvérisé, 20 gr de glycéro- phosphate de chaux, 20 gr de phosphate de chaux, 30 gr d'extrait de noix de kola, 5 gr d'extrait de coca, 10 gr d'extrait de cascara sagrada, 10 gr de sucre vanillé et 20 gouttes d'extrait de racine d'angélique, on triture le mélange et on chauffe à 70 C pour laisser se produire une réaction chimique,
par laquelle la couleur du produit change du brun clair au brun foncé.
Process for manufacturing a fortifying chocolate. The object of the present invention is a method of manufacturing a fortifying chocolate, according to which the following are mixed intimately and in the proportions indicated below: 200 g of powdered chocolate, 20 g of lime glycerophosphate, 20 g of lime phosphate, 30 gr of kola nut extract, 5 gr of coca extract, 10 gr of cascara sagrada extract, 10 gr of vanilla sugar and 20 drops of angelica root extract, we triturate the mixture and heated to 70 C to allow a chemical reaction to occur,
whereby the color of the product changes from light brown to dark brown.
Claims (1)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH83301T | 1919-08-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH83301A true CH83301A (en) | 1920-05-01 |
Family
ID=4338662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH83301A CH83301A (en) | 1919-08-05 | 1919-08-05 | Manufacturing process of a fortifying chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CH (1) | CH83301A (en) |
-
1919
- 1919-08-05 CH CH83301A patent/CH83301A/en unknown
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