DE1960469A1 - Nut chocolate bars - Google Patents

Nut chocolate bars

Info

Publication number
DE1960469A1
DE1960469A1 DE19691960469 DE1960469A DE1960469A1 DE 1960469 A1 DE1960469 A1 DE 1960469A1 DE 19691960469 DE19691960469 DE 19691960469 DE 1960469 A DE1960469 A DE 1960469A DE 1960469 A1 DE1960469 A1 DE 1960469A1
Authority
DE
Germany
Prior art keywords
chocolate
nuts
nut
mass
bars
Prior art date
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.)
Pending
Application number
DE19691960469
Other languages
German (de)
Inventor
Auf Nichtnennung Antrag
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Stollwerck AG
Original Assignee
Stollwerck AG
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 Stollwerck AG filed Critical Stollwerck AG
Priority to DE19691960469 priority Critical patent/DE1960469A1/en
Publication of DE1960469A1 publication Critical patent/DE1960469A1/en
Pending legal-status Critical Current

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, 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)

Abstract

Nut chocolate is made without formation of fat globules by coating whole or chopped nuts, with or without skin, with sugar, chocolate, etc. before it is added to chocolate to be shaped into a bar. Use particularly relates to plain nut chocolate.

Description

Verfahren zur Verhinderung von Fettreifbildung bei Nuß-Schokolade Die Erfindung bezieht sich auf das Verfahren zur Herstellung von Nuß-Tafel-SchokoladenO Nuß-Tafel-Schokoladen wurden bisher in der Weise hergestellt, daß man a) Nüsse, ganz oder teilweise von den Samenhäutchen befreit, und nicht oder nur wenig geröstet, in die einzelnen Tafelformen gab, und dann die Schokoladenmasse hinzufügte, oder b) Nüsse in der unter a) vorbehandelten Form der Schokoiadenmasse beifügte und mit dieser Masse die Formen ausgoß, oder c) gehackte Nüsse der Schokoladenmasse befugte und mit dieser Masse die Formen ausguß0 Nach verhältnismäßig kurzer Lagerzeit tritt bei auf diese Weise hergestellten Tafelschokoladen durch das in den Nüssen enthaltene Fett Fettreifbildung auf der Schokolade aufo Dieser Vorgang beeinträchtigt den Geschmack der Tafelschokolade nicht, macht aber die Schokolade verhältnismäßig unansehnlich und wenig appetitlich. Method for preventing fat bloom in nut chocolate The invention relates to the process for the production of nut bar chocolates Nut bar chocolates have so far been produced in such a way that a) nuts, completely or partially freed from the seed membrane, and not or only slightly roasted, into the individual bar molds, and then added the chocolate mass, or b) Nuts in the form pretreated under a) added to the chocolate mass and with this mass poured out the molds, or c) chopped nuts of the chocolate mass authorized and with this mass the molds are poured out after a relatively short storage time in the case of bars of chocolate made in this way, by what is contained in the nuts Fat fat bloom on the chocolate o This process affects the taste the chocolate bar, but it makes the chocolate relatively unsightly and not very appetizing.

Der Erfinder hatte sich die Aufgabe gestellt, diesen VorgangS der insbesondere bei Halbbitter- und Bitter-Nuß-Schokolade auftrat und dazu führte, dass Bitter-Nuß-Schokolade kaum hergestellt wurde, zu verhindern.The inventor had set himself the task of carrying out this process occurred especially with semi-dark and bitter-nut chocolate and led to that bitter-nut chocolate was hardly produced.

Er löste die sich gestellte Aufgabe dadurch, dass er Nüsse oder gehackte Nüsse mit Zucker oder einer anderen zur Dragierung geeigneten Masse dragieren ließ, und dann die dragierten Nüsse in die Schokoladenform ggb, bzw.He solved the task at hand by chopping nuts or chopping Had nuts coated with sugar or another mass suitable for coating, and then the sugar-coated nuts in the chocolate mold ggb, or

der Schokoladenmasse zusetzte und danach die Tafeln ausformt0added to the chocolate mass and then shaped the bars0

Claims (1)

Patentansprüche: Verfahren zur Herstellung von Nuß-Tafelschokoladen, Nuß-Riegeln und ähnlichen Abformungen, dadurch gekennzeichnet, daß ganze Nüsse oder gehackte Nüsse vor dem Einfüllen oder vor Zugabe in die Schokoladehmasse, gleichgültig, ob sie von dem Samenhäutchen ganz oder teilweise befreit sind, mit Zucker, Schokolade oder einer anderen zum Dragieren geeigneten Nasse dragiert werden und dann der Schokoladenmasse zur Ausformung zugefügt werden.Claims: Process for the production of chocolate bars with nuts, Nut bars and similar moldings, characterized in that whole nuts or chopped nuts before filling or before adding to the chocolate mass, no matter whether they are completely or partially freed from the seed membrane, with sugar, chocolate or another liquid suitable for coating and then the chocolate mass can be added to the molding.
DE19691960469 1969-12-02 1969-12-02 Nut chocolate bars Pending DE1960469A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19691960469 DE1960469A1 (en) 1969-12-02 1969-12-02 Nut chocolate bars

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19691960469 DE1960469A1 (en) 1969-12-02 1969-12-02 Nut chocolate bars

Publications (1)

Publication Number Publication Date
DE1960469A1 true DE1960469A1 (en) 1971-06-09

Family

ID=5752752

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19691960469 Pending DE1960469A1 (en) 1969-12-02 1969-12-02 Nut chocolate bars

Country Status (1)

Country Link
DE (1) DE1960469A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050089592A1 (en) * 1999-03-12 2005-04-28 Mars, Incorporated Nut skin products

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050089592A1 (en) * 1999-03-12 2005-04-28 Mars, Incorporated Nut skin products
US20080063690A1 (en) * 1999-03-12 2008-03-13 Mars, Incorporated Nut skin products
US8323705B2 (en) * 1999-03-12 2012-12-04 Mars, Incorporated Nut skin products
US8337917B2 (en) * 1999-03-12 2012-12-25 Mars, Incorporated Nut skin products

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