ES2638716B1 - HONEY AND COCOA BASED FOOD PRODUCT AND PROCEDURE FOR PREPARATION OF THIS PRODUCT. - Google Patents
HONEY AND COCOA BASED FOOD PRODUCT AND PROCEDURE FOR PREPARATION OF THIS PRODUCT. Download PDFInfo
- Publication number
- ES2638716B1 ES2638716B1 ES201630507A ES201630507A ES2638716B1 ES 2638716 B1 ES2638716 B1 ES 2638716B1 ES 201630507 A ES201630507 A ES 201630507A ES 201630507 A ES201630507 A ES 201630507A ES 2638716 B1 ES2638716 B1 ES 2638716B1
- Authority
- ES
- Spain
- Prior art keywords
- honey
- cocoa
- food product
- product based
- weight
- 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
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract description 41
- 235000013305 food Nutrition 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title abstract description 3
- 244000240602 cacao Species 0.000 title 1
- 235000012907 honey Nutrition 0.000 claims abstract description 46
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 40
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 239000008240 homogeneous mixture Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 230000004927 fusion Effects 0.000 claims description 2
- 238000002844 melting Methods 0.000 abstract description 3
- 230000008018 melting Effects 0.000 abstract description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- QZAYGJVTTNCVMB-UHFFFAOYSA-N serotonin Chemical compound C1=C(O)C=C2C(CCN)=CNC2=C1 QZAYGJVTTNCVMB-UHFFFAOYSA-N 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 229940076279 serotonin Drugs 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Producto alimenticio a base de miel y cacao que comprende una mezcla de miel y cacao, con proporciones de miel entre el 70% y el 95% en peso (idealmente del 83,33%) y de cacao entre el 5% y el 30% en peso (idealmente del 16,66%). El procedimiento de preparación comprende fundir el cacao, añadirle la miel, y remover hasta conseguir una mezcla homogénea. La temperatura ideal de fusión está comprendida entre 40 y 70 grados centígrados (50 grados preferentemente) y la miel se añade a unos 40-45 grados centígrados. La miel empleada comprende miel de azahar y el cacao es puro.Food product based on honey and cocoa comprising a mixture of honey and cocoa, with proportions of honey between 70% and 95% by weight (ideally 83.33%) and cocoa between 5% and 30% by weight (ideally 16.66%). The preparation procedure includes melting the cocoa, adding the honey, and stirring until a homogeneous mixture is achieved. The ideal melting temperature is between 40 and 70 degrees Celsius (preferably 50 degrees) and honey is added at about 40-45 degrees Celsius. The honey used comprises orange blossom honey and cocoa is pure.
Description
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DESCRIPCIONDESCRIPTION
Producto alimenticio a base de miel y cacao y procedimiento para preparation de dicho producto.Food product based on honey and cocoa and procedure for preparing said product.
Objeto de la invencionObject of the invention
La presente invencion se refiere a un producto alimenticio a base de miel y cacao, de cualidades energeticas y saludables, y de origen natural. Tambien se refiere a un procedimiento de preparacion de dicho producto.The present invention relates to a food product based on honey and cocoa, of energetic and healthy qualities, and of natural origin. It also refers to a process for preparing said product.
Antecedentes de la invencionBackground of the invention
No se conocen por parte del inventor alimentos similares al presente producto, si bien son conocidas las propiedades energeticas tanto del cacao como de la miel.Foods similar to the present product are not known to the inventor, although the energy properties of both cocoa and honey are known.
Concretamente, el cacao tiene propiedades antioxidantes, un alto contenido en vitamina C, y ademas un alto contenido en fibra y serotonina. Ademas aporta magnesio, hierro y cromo y otros minerales necesarios para el organismo.Specifically, cocoa has antioxidant properties, a high content of vitamin C, and also a high content of fiber and serotonin. It also provides magnesium, iron and chromium and other minerals necessary for the body.
Por su parte, la miel es una fuente de energla rapida ya que proporciona azucares de rapida metabolizacion, al haber sido previamente predigeridos por las abejas. Ademas contienen enzimas y minerales que favorecen la metabolizacion, y un Indice glucemico inferior al azuzar y propiedades antibacterianas y sedantes.On the other hand, honey is a fast energy source since it provides sugars with rapid metabolization, having previously been predigested by bees. They also contain enzymes and minerals that favor metabolization, and a lower glycemic index to sugar and antibacterial and sedative properties.
Descripcion de la invencionDescription of the invention
El producto alimenticio de la invencion tiene una composition que aporta energla necesaria para las funciones vitales de una manera rapida y equilibrada, al ser de origen natural, aportando todas las propiedades de sus componentes y ademas un sabor agradable.The food product of the invention has a composition that provides energy necessary for vital functions in a fast and balanced way, being of natural origin, providing all the properties of its components and also a pleasant taste.
De acuerdo con la invencion, el producto comprende en su realization mas basica y fundamental una mezcla de miel, preferentemente miel de azahar, y cacao, idealmente cacao puro.According to the invention, the product comprises in its most basic and fundamental realization a mixture of honey, preferably orange blossom honey, and cocoa, ideally pure cocoa.
Ademas, de forma muy preferente comprendera:In addition, you will very much understand:
- Miel en proportion del 83,33%, y- Honey in proportion of 83.33%, and
- Cacao en proporcion del 16,66%.- Cocoa in proportion of 16.66%.
En cuanto al procedimiento de preparacion, en una forma fundamental comprende fundir el cacao y anadir la miel, removiendo hasta conseguir una mezcla homogenea.As for the preparation procedure, in a fundamental way it comprises melting the cocoa and adding the honey, stirring until a homogeneous mixture is achieved.
Realizacion preferente de la invencionPreferred Embodiment of the Invention
El producto alimenticio de la invencion comprende una mezcla de miel y cacao, de forma que se consigue un producto natural y energetico con propiedades antibacterianas.The food product of the invention comprises a mixture of honey and cocoa, so that a natural and energetic product with antibacterial properties is achieved.
Una primera realizacion preferente del producto comprende:A first preferred embodiment of the product comprises:
- Miel en proporcion comprendida entre el 70% y el 95% en peso,- Honey in proportion between 70% and 95% by weight,
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- Cacao en proportion comprendida entre el 5% y el 30% en peso.- Cocoa in proportion between 5% and 30% by weight.
Una variante aun mas preferente de la realization descrita comprende:An even more preferred variant of the described embodiment comprises:
- Miel en proportion del 83,33% en peso, (por ejemplo 125 Kg de miel)- Honey in proportion of 83.33% by weight, (for example 125 Kg of honey)
- Cacao en proportion del 16,66% en peso (por ejemplo 25 Kg de cacao, para los 125 kg de miel).- Cocoa in proportion of 16.66% by weight (for example 25 kg of cocoa, for 125 kg of honey).
Para el producto se prefiere la utilization de cacao puro, y se prefiere la utilization de miel de azahar. Ademas, la miel idealmente tendra una humedad comprendida entre el 10% y el 30%, y muy preferentemente del 19%.For the product the use of pure cocoa is preferred, and the utilization of orange blossom honey is preferred. In addition, honey will ideally have a humidity between 10% and 30%, and most preferably 19%.
El producto de la invention se puede preparar segun un procedimiento que comprende las siguientes etapas:The product of the invention can be prepared according to a process comprising the following steps:
- fundir el cacao,- melt the cocoa,
- anadirle miel, y- add honey, and
- remover hasta conseguir una mezcla homogenea.- stir until you get a homogeneous mixture.
Idealmente el proceso anterior se concretarla mediante las siguientes etapas:Ideally, the previous process will be carried out through the following stages:
- fundir una cantidad de cacao comprendida entre el 5% y el 30% en peso a temperatura comprendida entre 40 y 70 grados centlgrados,- melt an amount of cocoa between 5% and 30% by weight at a temperature between 40 and 70 degrees Celsius,
- anadir una cantidad de miel comprendida entre el 70% y el 95% en peso a temperatura comprendida entre 35 y 55 grados centlgrados,- add an amount of honey between 70% and 95% by weight at a temperature between 35 and 55 degrees Celsius,
- remover la mezcla a esta temperatura hasta alcanzar una mezcla homogenea, y- stir the mixture at this temperature until a homogeneous mixture is reached, and
- Dejar reposar y enfriar.- Let stand and cool.
Posteriormente el producto ya se podrla envasar.Subsequently the product can already be packaged.
Segun la invention, la fusion del cacao se realizarla a una temperatura muy preferente de 50 grados centlgrados, y la adicion de miel se realizarla a temperatura comprendida entre 40-45 grados centlgrados.According to the invention, the fusion of the cocoa will be carried out at a very preferred temperature of 50 degrees Celsius, and the addition of honey will be carried out at a temperature between 40-45 degrees Celsius.
Descrita suficientemente la naturaleza de la invention, se indica que la description de la misma y de su forma de realization preferente debe interpretarse de modo no limitativo, y que abarca la totalidad de las posibles variantes de realization que se deduzcan del contenido de la presente memoria y de las reivindicaciones.Describing sufficiently the nature of the invention, it is indicated that the description thereof and its preferred embodiment should be interpreted in a non-limiting manner, and that it encompasses all possible realization variants that are deduced from the content of the present specification. and of the claims.
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201630507A ES2638716B1 (en) | 2016-04-21 | 2016-04-21 | HONEY AND COCOA BASED FOOD PRODUCT AND PROCEDURE FOR PREPARATION OF THIS PRODUCT. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201630507A ES2638716B1 (en) | 2016-04-21 | 2016-04-21 | HONEY AND COCOA BASED FOOD PRODUCT AND PROCEDURE FOR PREPARATION OF THIS PRODUCT. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2638716A1 ES2638716A1 (en) | 2017-10-23 |
| ES2638716B1 true ES2638716B1 (en) | 2018-08-06 |
Family
ID=60083024
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES201630507A Expired - Fee Related ES2638716B1 (en) | 2016-04-21 | 2016-04-21 | HONEY AND COCOA BASED FOOD PRODUCT AND PROCEDURE FOR PREPARATION OF THIS PRODUCT. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2638716B1 (en) |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2396099B1 (en) * | 2011-07-21 | 2014-01-22 | Naturval Apícola Sl | PROCEDURE FOR MANUFACTURING COCOA CREAM WITH HONEY AND PRODUCT OBTAINED. |
-
2016
- 2016-04-21 ES ES201630507A patent/ES2638716B1/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| ES2638716A1 (en) | 2017-10-23 |
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| FG2A | Definitive protection |
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