DE4139638C1 - Coffee pralines having crisp core - comprises single roasted coffee bean core and chocolate material coating - Google Patents
Coffee pralines having crisp core - comprises single roasted coffee bean core and chocolate material coatingInfo
- Publication number
- DE4139638C1 DE4139638C1 DE19914139638 DE4139638A DE4139638C1 DE 4139638 C1 DE4139638 C1 DE 4139638C1 DE 19914139638 DE19914139638 DE 19914139638 DE 4139638 A DE4139638 A DE 4139638A DE 4139638 C1 DE4139638 C1 DE 4139638C1
- Authority
- DE
- Germany
- Prior art keywords
- coffee
- core
- chocolate
- coffee bean
- bitter
- 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.)
- Expired - Lifetime
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
- A23F5/145—Coating whole beans with a layer
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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
Description
Die Erfindung betrifft eine Kaffee-Praline, bestehend aus einem kaffeehaltigen Kern, der von einer Überzugsmasse umgeben ist.The invention relates to a coffee praline consisting of a coffee-containing core, which is surrounded by a coating.
Derartige Kaffee-Pralinen sind z. B. aus der DE 38 21 376 A1 bekannt; sie haben einen kaffeehaltigen Kern aus einer Grundmas se aus koffeinhaltigem oder koffeinfreiem Kaffee, Süßungsmit teln, Milchsubstanzen, Aromen und Geliermassen, der mit einer beliebigen Überzugsmasse überzogen ist. Ferner sind aus der EP 03 24 072 A1 Schokoladenkapseln bekannt, die mit Kakaopulver oder Löskaffeepulver gefüllt sind und in heißer Milch oder hei ßem Wasser aufgelöst ein entsprechend aromatisiertes Getränk ergeben. Zum direkten Verzehr sind diese Produkte nicht geeig net.Such coffee chocolates are e.g. B. from DE 38 21 376 A1 known; they have a coffee-based core from a basic size caffeinated or decaffeinated coffee, sweetener ingredients, milk substances, flavors and gelling masses, with a any coating mass is coated. Furthermore, from the EP 03 24 072 A1 known chocolate capsules made with cocoa powder or instant coffee powder are filled and in hot milk or hot ß water dissolved a correspondingly flavored drink surrender. These products are not suitable for direct consumption net.
Letztlich ist es aus der US-PS 42 89 790 bekannt, knusprige Cerealien, Trockenfrüchte oder Nüsse mit ein oder mehreren Schichten aus aufgeschäumter Bonbonmasse und Schokolade zu über ziehen, wobei zur Verhinderung eines Weichwerdens der knusprigen Cerealien durch auswandernde Fettbestandteile aus der Schoko ladenmasse diese mit einer Zuckerkristallschicht umgeben werden.Ultimately, it is known from US-PS 42 89 790, crispy Cereals, dried fruit or nuts with one or more Layers of foamed candy and chocolate to over pull, preventing the crunchy ones from softening Cereals due to emigrating fat components from the chocolate store mass these are surrounded with a sugar crystal layer.
Die Erfindung hat sich die Aufgabe gestellt, eine Kaffee-Praline eigener Art vorzuschlagen, die einen auch nach längerer Lagerung knusprigen Kern besitzt und beim Verzehr dem Verbraucher ein gewünschtes Bißerlebnis vermittelt und gleichzeitig dem Verbrau cher die bei Ermüdungserscheinungen erforderliche Koffeinzufuhr ermöglicht.The object of the invention is a coffee praline to propose their own kind, even after long storage has a crunchy core and consumes the consumer desired bite experience conveyed and at the same time the consumption the amount of caffeine required when you experience fatigue enables.
Zur Lösung dieser Aufgabe wird daher eine Kaffee-Praline der eingangs erwähnten Art vorgeschlagen, bei der der Kern aus einer einzelnen gerösteten Kaffeebohne besteht und die Überzugsmasse eine Schokoladenmasse ist. Vorzugsweise ist die Kaffeebohne eine auf einen scharf-bitteren Espressotyp geröstete Kaffeebohne, wobei es ferner besonders vorteilhaft ist, wenn die Überzugs masse eine Schokoladenmasse ist, die auf die Geschmacksrichtung "zart-bitter" eingestellt ist.A coffee praline is therefore the solution to this problem proposed type mentioned, in which the core of a each roasted coffee bean and the coating mass is a chocolate mass. The coffee bean is preferably one coffee bean roasted on a hot and bitter espresso type, it is also particularly advantageous if the coating mass is a chocolate mass that depends on the flavor "tender-bitter" is set.
Überraschenderweise sind die erfindungsgemäßen Kaffee-Pralinen auch nach längerer Zeit geschmacklich hervorragend und liefern ein "krachendes oder knirschendes" Bißerlebnis, wobei die ins besondere scharf-bitter geröstete Kaffeebohne in viele kleine Einzelteile zerfällt und sich mit der Schokoladenüberzugsmasse im Mund zu einer organoleptisch ausgezeichneten Süßigkeit ver bindet. Bei einer auf "zart-bitter" eingestellten Schokoladen überzugsmasse ergibt sich im Zusammenhang mit dem bitteren Ge schmack der Teilchen der zerborstenen Kaffeebohne eine angenehme Geschmacksrichtung.Surprisingly, the coffee chocolates according to the invention Excellent taste and delivery even after a long time a "cracking or grinding" bite experience, the ins special hot and bitter roasted coffee beans in many small ones Individual parts disintegrate and adhere to the chocolate coating mass in the mouth to an organoleptically excellent candy binds. With a chocolate set to "tenderly bitter" coating mass results in connection with the bitter Ge taste of the particles of the broken coffee bean a pleasant Flavor.
Überraschenderweise hat sich ferner gezeigt, daß es nicht erfor derlich ist, eine Kristallzuckerschicht um die Kaffeebohne vor zusehen, da letztere an ihrer Außenseite durch eventuell aus wandernde Fettbestandteile der Schokoladenmasse nicht aufgeweicht wird. Surprisingly, it has also been shown that it is not required is a layer of crystal sugar around the coffee bean watch, as the latter may look through on its outside not migrating fat components of the chocolate mass is softened.
Als Überzugsmasse kann auch Milchschokolade oder weiße Schokola de verwendet werden.Milk chocolate or white chocolate can also be used as a coating de can be used.
Kaffeebohnen kolumbianischer Herkunft wurden in einem üblichen Röstofen bei Temperaturen von 200 bis 250°C und vorzugsweise bei 222°C mit einer Röstzeit von 5 bis 6 Minuten scharf auf einen bitteren Espressotyp geröstet und nach Abkühlen mit einer zart bitter eingestellten Schokoladenmasse mit einem Schmelzpunkt von etwa 40°C in einer üblichen Kandiertrommel überzogen. Die Tempe ratur in der Kandiertrommel mit der Schokoladenmasse lag bei etwa 45°C. Nach Aufnahme von hinreichend Schokolade an der Au ßenseite der Kaffeebohnen wurde die Überzugsmasse durch Einbla sen von kühlerer Luft gehärtet, wobei dieses Überziehen auch in mehrfachen Schritten durchgeführt werden konnte. Das je nach Größe der Kaffeebohne etwa 15 mm große Endprodukt enthielt je Kaffeebohne von 0,1 bis 0,2 g Kaffeebohne einen Überzug in einer Menge von 1 bis 2 g Schokolade.Coffee beans of Colombian origin were made in a usual way Roasting oven at temperatures from 200 to 250 ° C and preferably at 222 ° C with a roasting time of 5 to 6 minutes bitter espresso type roasted and after cooling with a tender bitter chocolate mass with a melting point of about 40 ° C coated in a conventional candy drum. The tempe Temperature in the candy drum with the chocolate mass was included about 45 ° C. After ingestion of sufficient chocolate on the Au On the outside of the coffee beans, the coating mass was blown in hardened by cooler air, this coating also in multiple steps could be performed. That depends The size of the coffee bean contained about 15 mm of the final product Coffee bean from 0.1 to 0.2 g of coffee bean a coating in one Amount of 1 to 2 g chocolate.
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19914139638 DE4139638C1 (en) | 1991-12-02 | 1991-12-02 | Coffee pralines having crisp core - comprises single roasted coffee bean core and chocolate material coating |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19914139638 DE4139638C1 (en) | 1991-12-02 | 1991-12-02 | Coffee pralines having crisp core - comprises single roasted coffee bean core and chocolate material coating |
Publications (1)
Publication Number | Publication Date |
---|---|
DE4139638C1 true DE4139638C1 (en) | 1992-11-12 |
Family
ID=6446050
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE19914139638 Expired - Lifetime DE4139638C1 (en) | 1991-12-02 | 1991-12-02 | Coffee pralines having crisp core - comprises single roasted coffee bean core and chocolate material coating |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE4139638C1 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013029193A1 (en) | 2011-08-31 | 2013-03-07 | Barry Callebaut Ag | Cocoa composition, process and product |
CN104770539A (en) * | 2015-04-01 | 2015-07-15 | 普洱百分之一咖啡有限公司 | Coffee flavored chocolate preparation method |
CN109258885A (en) * | 2018-09-28 | 2019-01-25 | 普洱爱伲庄园咖啡有限公司 | A kind of dark chocolate bar coffee bean and preparation method thereof and device |
CN109258884A (en) * | 2018-09-28 | 2019-01-25 | 普洱爱伲庄园咖啡有限公司 | A kind of white chocolate coffee bean and preparation method thereof and device |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3821376A1 (en) * | 1988-06-24 | 1990-01-18 | Nolde Sylvia | Coffee cream chocolates, (coffee bars, coffee block and the like) |
-
1991
- 1991-12-02 DE DE19914139638 patent/DE4139638C1/en not_active Expired - Lifetime
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3821376A1 (en) * | 1988-06-24 | 1990-01-18 | Nolde Sylvia | Coffee cream chocolates, (coffee bars, coffee block and the like) |
Non-Patent Citations (1)
Title |
---|
Das Praline-Buch, 4. Aufl., Coba-Verlag AG Basel 1954, S.22 u. 68 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013029193A1 (en) | 2011-08-31 | 2013-03-07 | Barry Callebaut Ag | Cocoa composition, process and product |
CN104770539A (en) * | 2015-04-01 | 2015-07-15 | 普洱百分之一咖啡有限公司 | Coffee flavored chocolate preparation method |
CN109258885A (en) * | 2018-09-28 | 2019-01-25 | 普洱爱伲庄园咖啡有限公司 | A kind of dark chocolate bar coffee bean and preparation method thereof and device |
CN109258884A (en) * | 2018-09-28 | 2019-01-25 | 普洱爱伲庄园咖啡有限公司 | A kind of white chocolate coffee bean and preparation method thereof and device |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
D1 | Grant (no unexamined application published) patent law 81 | ||
8363 | Opposition against the patent | ||
8331 | Complete revocation |