DE102009024170A1 - Micro-pearl filler, useful for chocolates, comprises chocolate hollow pearls having a specific diameter and are formed as microhollow body in the form of ovoid, lens or angular - Google Patents

Micro-pearl filler, useful for chocolates, comprises chocolate hollow pearls having a specific diameter and are formed as microhollow body in the form of ovoid, lens or angular Download PDF

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Publication number
DE102009024170A1
DE102009024170A1 DE200910024170 DE102009024170A DE102009024170A1 DE 102009024170 A1 DE102009024170 A1 DE 102009024170A1 DE 200910024170 DE200910024170 DE 200910024170 DE 102009024170 A DE102009024170 A DE 102009024170A DE 102009024170 A1 DE102009024170 A1 DE 102009024170A1
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DE
Germany
Prior art keywords
chocolates
micro
angular
ovoid
lens
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Legal status (The legal status 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 status listed.)
Withdrawn
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DE200910024170
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German (de)
Inventor
Richard Seidenbusch
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Individual
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Individual
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Priority to DE200910024170 priority Critical patent/DE102009024170A1/en
Publication of DE102009024170A1 publication Critical patent/DE102009024170A1/en
Withdrawn legal-status Critical Current

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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
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity

Abstract

Micro-pearl filler comprises chocolate hollow pearls, which have a diameter of 2-7 mm and are formed as microhollow body in the form of ovoid, lens or angular.

Description

Stand der Technik sind pure und cremgefüllte Schokoladen sowie alkoholische Pralinenschokoladen. Als neuartig sollten sich Schokoladenperlen als Intensivgeschmacksträger erweisen, die nahezu allen reinen und cremgefüllten Schokoladen beizufügen sind. Unter Perlen sind hier im integrativen Sinne auch eiförmige, linsenförmige oder kantige Hohlkörper mit zu verstehen. Anzahl, Größe der Perlen und damit die Befüllmenge, sowie Wahl und Dichte des Konzentrates bestimmen das Geschmackserlebnis und den Effekt der Schokolade. Ätherische Öle (z. B. Melisse, Eucalyptus, Anis, Fenchel, Pfefferminze, Pinien, Menthol) oder Gewürze (z. B. Ingwer, Rosmarin, Kardamon, Chili, Pepperonici, Zimt, Nelken) und deren Abmischungen in Form von Feststoffkonzentraten, Emulgaten oder Gelen wie auch hochprozentige flüssige Alkoholika und Liköre können als Füllung der Perlen dienen. Der Variabilität in der Gestaltung der Schokoladen sind hier kaum Grenzen gesetzt: Beimengung einer Perlensorte, Beimengung von Perlenmischungen mit diversen Geschmacksträgern, Rippchenreihen mit diversen Perlen Die geschmackliche Erstellung der Füllungskonzentrate, Perlengrößen – und schokoschalenwahl sowie der Dichte und Kombination der Perlen in Schokoladen oder Cremefüllungen obliegt der Kreativität des Herstellers.was standing The technique is pure and cream-filled chocolates and alcoholic Chocolates chocolates. As new should be chocolate beads as an intensive flavor carrier which are to be added to almost all pure and cream-filled chocolates. Among pearls are here in the integrative sense also egg-shaped, lenticular or edged hollow body to understand with. Number, size of beads and thus the filling quantity, as well as choice and density of the concentrate determine the taste experience and the effect of chocolate. Essential oils (eg lemon balm, Eucalyptus, anise, fennel, peppermint, pine, menthol) or spices (e.g. Ginger, rosemary, cardamom, chili, pepperoni, cinnamon, cloves) and their mixtures in the form of solid concentrates, emulsions or gels as well as high-percentage liquid alcohol and liqueurs can as Filling the Serve pearls. The variability in the design of the chocolates, there are hardly any limits here: admixture a type of pearl, admixture of pearl mixtures with various Taste carriers, rows of ribs with various pearls The flavor of the filling concentrates, Pearl size and chocolate bowl choice as well as the density and combination of pearls in chocolates or cream fillings is responsible for creativity of the manufacturer.

Claims (2)

Microperlenfüllungen für Schokoladen gekennzeichnet dadurch, dass die Schokoladenhohlperlen 2–7 mm Durchmesser aufweisen und als Microhohlkörper im weitesten Sinne auch eiförmig, linsig oder kantig geformt sein dürfenMicro bead packings for chocolates characterized in that the hollow chocolate beads are 2-7 mm in diameter and as micro hollow body also egg-shaped in the broadest sense, be formed lenticular or angular Microperlenfüllungen für Schokoladen gekennzeichnet dadurch, dass diese Schokohohlkörper mit diversen Flüssigalkoholika. Emulgaten, Gelen oder Festkonzentraten aus ätherischen Ölen oder Gewürzen befüllt sind.Micro bead packings for chocolates characterized in that these hollow chocolate bodies with various liquid alcohols. Emulgaten, gels or solid concentrates of essential oils or spices are filled.
DE200910024170 2009-06-08 2009-06-08 Micro-pearl filler, useful for chocolates, comprises chocolate hollow pearls having a specific diameter and are formed as microhollow body in the form of ovoid, lens or angular Withdrawn DE102009024170A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE200910024170 DE102009024170A1 (en) 2009-06-08 2009-06-08 Micro-pearl filler, useful for chocolates, comprises chocolate hollow pearls having a specific diameter and are formed as microhollow body in the form of ovoid, lens or angular

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE200910024170 DE102009024170A1 (en) 2009-06-08 2009-06-08 Micro-pearl filler, useful for chocolates, comprises chocolate hollow pearls having a specific diameter and are formed as microhollow body in the form of ovoid, lens or angular

Publications (1)

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DE102009024170A1 true DE102009024170A1 (en) 2010-12-09

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ID=43049258

Family Applications (1)

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DE200910024170 Withdrawn DE102009024170A1 (en) 2009-06-08 2009-06-08 Micro-pearl filler, useful for chocolates, comprises chocolate hollow pearls having a specific diameter and are formed as microhollow body in the form of ovoid, lens or angular

Country Status (1)

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DE (1) DE102009024170A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1025540B1 (en) * 2017-02-28 2019-04-08 2 Watt Bvba COCOA AND ESSENTIAL OILS BASED ON INCREASING ADHESION TO PHYTO AND APITHERAPY

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1025540B1 (en) * 2017-02-28 2019-04-08 2 Watt Bvba COCOA AND ESSENTIAL OILS BASED ON INCREASING ADHESION TO PHYTO AND APITHERAPY

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Legal Events

Date Code Title Description
8120 Willingness to grant licenses paragraph 23
R119 Application deemed withdrawn, or ip right lapsed, due to non-payment of renewal fee
R119 Application deemed withdrawn, or ip right lapsed, due to non-payment of renewal fee

Effective date: 20150101