ES2543644B1 - Procedimiento para la elaboración de bombones con relleno de hierbas aromáticas - Google Patents
Procedimiento para la elaboración de bombones con relleno de hierbas aromáticas Download PDFInfo
- Publication number
- ES2543644B1 ES2543644B1 ES201430224A ES201430224A ES2543644B1 ES 2543644 B1 ES2543644 B1 ES 2543644B1 ES 201430224 A ES201430224 A ES 201430224A ES 201430224 A ES201430224 A ES 201430224A ES 2543644 B1 ES2543644 B1 ES 2543644B1
- Authority
- ES
- Spain
- Prior art keywords
- chocolate
- infusion
- jelly
- elaboration
- procedure
- 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 - Fee Related
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
- 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
- A23G2220/00—Products with special structure
- A23G2220/22—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Procedimiento para la elaboración de bombones con relleno de hierbas aromáticas que, con una cobertura a base de chocolate fundido con margarina, cuenta con un relleno a base de una infusión de hierbas de Mariola (tomillo, hinojo, anís verde, romero, etc.), gelatina y endulzante, consistiendo su elaboración en: fundir el chocolate con la margarina; preparar una infusión de la hierba o mezcla escogidas; mezclar dicha infusión con la gelatina y el endulzante; dejar reposar hasta que enfríe y quede gelatina compacta; aplicar en molde una capa de chocolate fundido, cubriendo la base y los lados del hueco, añadir una cucharada de la gelatina elaborada, y cubrir superiormente con más chocolate fundido; dejar enfriar y desmoldar. Opcionalmente incorporar polvo molido de hierbas en el chocolate y/o en la gelatina.
Description
Claims (1)
-
imagen1 imagen2
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES201430224A ES2543644B1 (es) | 2014-02-19 | 2014-02-19 | Procedimiento para la elaboración de bombones con relleno de hierbas aromáticas |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES201430224A ES2543644B1 (es) | 2014-02-19 | 2014-02-19 | Procedimiento para la elaboración de bombones con relleno de hierbas aromáticas |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2543644A1 ES2543644A1 (es) | 2015-08-20 |
ES2543644B1 true ES2543644B1 (es) | 2016-03-10 |
Family
ID=53837009
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES201430224A Expired - Fee Related ES2543644B1 (es) | 2014-02-19 | 2014-02-19 | Procedimiento para la elaboración de bombones con relleno de hierbas aromáticas |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES2543644B1 (es) |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2925229B2 (de) * | 1979-06-22 | 1981-06-04 | Richardson-Merrell GmbH, 6080 Groß-Gerau | Verfahren zur Herstellung von Kräuterkernbonbons |
ES1028556Y (es) * | 1994-02-10 | 1995-10-16 | Sanz Vicenta Herrando | Caramelo y bombon con productos naturales vigorizantes. |
HUP0202482A2 (hu) * | 2002-07-25 | 2004-09-28 | István Horváth | Eljárás flavintartalmú édesipari termékek készítésére és az eljárással létrehozott édesipari termékek |
WO2004030469A2 (en) * | 2002-10-01 | 2004-04-15 | Danisco A/S | Gelling composition |
BE1015969A6 (nl) * | 2004-04-01 | 2005-12-06 | Depla Pol Johan Marcel | Werkwijze voor het verwezenlijken van pralines. |
KR20060054025A (ko) * | 2004-10-15 | 2006-05-22 | 변기원 | 초콜릿 캡슐형 경옥고 및 그 제조방법 |
CN102835533A (zh) * | 2012-09-22 | 2012-12-26 | 徐州绿之野生物食品有限公司 | 一种复方沙棘黑银杏果仁夹心巧克力的制备方法 |
-
2014
- 2014-02-19 ES ES201430224A patent/ES2543644B1/es not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
ES2543644A1 (es) | 2015-08-20 |
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