FR2477844A2 - IMPROVED COCOA FOOD PRODUCT - Google Patents

IMPROVED COCOA FOOD PRODUCT Download PDF

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Publication number
FR2477844A2
FR2477844A2 FR8005692A FR8005692A FR2477844A2 FR 2477844 A2 FR2477844 A2 FR 2477844A2 FR 8005692 A FR8005692 A FR 8005692A FR 8005692 A FR8005692 A FR 8005692A FR 2477844 A2 FR2477844 A2 FR 2477844A2
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FR
France
Prior art keywords
bran
food product
milling
cocoa
product according
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.)
Granted
Application number
FR8005692A
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French (fr)
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FR2477844B2 (en
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Individual
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Individual
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Publication date
Application filed by Individual filed Critical Individual
Priority to FR8005692A priority Critical patent/FR2477844A2/en
Priority to CH165781A priority patent/CH646842A5/en
Publication of FR2477844A2 publication Critical patent/FR2477844A2/en
Application granted granted Critical
Publication of FR2477844B2 publication Critical patent/FR2477844B2/fr
Granted 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
    • A23G1/32—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
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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

Abstract

The product is a mixture of bran and cocoa powder. The bran is in the form of a natural grinding of corn-grain shells (cases) which is incorporated into a paste obtained from toasted and ground cocoa kernels. The bran grinding has an average grain size of 200-600 microns. The product, which has the same taste as conventional chocolate, has an increased efficacy in terms of regulating passage through the intestine.

Description

PRODUIT ALIMENTAIRE A BASE DE CACAORAMELIORE
L'invention concerne un nouveau produit alimentaire à base de cacao et de son, du type de celui décrit dans la demande de brevet principale.CACAORAMELIORE-BASED FOOD PRODUCT
The invention relates to a new food product based on cocoa and bran, of the type described in the main patent application.

On a déjà eu l'idée d'utiliser le son pour réaliser des aliments. Par exemple le brevet allemand 2345ex6 évoque l'utilisation du son comme complément d'aliment à calories réduites, permettant en particulier de lutter contre un excès de poids. A cet effet, le son est préalablement traité (dégraissage) pour cbtenir une teneur moindre en calorie et éliminer une grande partie de la cellulose, et des produits d'addition tels que anti-oxydants, acide ascorbique, etc .. lui sont ajoutés ; le produit ainsi traité est utilisé sous forme de très fine farine ou poudre et peut être additionné à divers aliments afin de réduire pour un volume donné la quantité de calories contenue dans l'aliment ; le chocolat est cité dans ce brevet comme aliment susceptible de recevoir une certaine proportion de fine farine de son ainsi traité. We already had the idea of using sound to make food. For example, the German patent 2345ex6 mentions the use of bran as a food supplement with reduced calories, making it possible in particular to fight against excess weight. To this end, the bran is pre-treated (degreasing) to obtain a lower calorie content and eliminate a large part of the cellulose, and addition products such as antioxidants, ascorbic acid, etc. are added to it; the product thus treated is used in the form of very fine flour or powder and can be added to various foods in order to reduce for a given volume the amount of calories contained in the food; chocolate is cited in this patent as a food capable of receiving a certain proportion of fine bran flour thus treated.

Par ailleurs le brevet français n" 426416 indique qu'il est possible d'extraire des matières assimilables du son en épuisant celui-ci par des lavages successifs de façon à en éliminer les matières cellulosiques. Furthermore, French patent no. 426416 indicates that it is possible to extract assimilable materials from the sound by exhausting it by successive washes so as to remove the cellulosic materials therefrom.

Ce brevet indique que ces extraits de son peuvent être parfumés notamment au moyen d'un ajout de cacao.This patent indicates that these bran extracts can be perfumed, in particular by adding cocoa.

Ces documents antérieurs montrent donc qu'il est connu de faire subir à du son des traitements spécifiques en vue de le transformer soit en une fine poudre à faible teneur en calories destinées à être ajoutée à un aliment de base de façon à permettre, à volume égal, de réduire la teneur en calorie de cet aliment (brevet 2343806l, soit, au contraire, en un extrait apte à jouer le rôle d'aliment nutritionnel qu'il est possible de parfumer (brevet 426416). These prior documents therefore show that it is known to subject sound to specific treatments with a view to transforming it either into a fine powder with low calorie content intended to be added to a basic food so as to allow, by volume equal, to reduce the calorie content of this food (patent 2343806l, or, on the contrary, into an extract capable of playing the role of nutritional food which it is possible to flavor (patent 426416).

La demande de brevet principal a décrit une nouvelle utilisation du son consistant à mélanger celui-ci sous forme de mouture naturelle à une pâte d'amandes de cacao , afin de réaliser un chocolat ayant d'excellentes qualités nutritives, tonifiantes et énergétiques et qui soit dépourvu des propriétés constipantes des chocolats.  The main patent application has described a new use of bran consisting in mixing it in the form of natural grind with a paste of cocoa almonds, in order to produce a chocolate having excellent nutritive, invigorating and energetic qualities and which is devoid of the constipating properties of chocolates.

Des expérimentations effectuées depuis le dépot de la demande de brevet principale ont permis de mettre en lumière de nouveaux enseignements et la présente invention se propose d'utiliser ceux-ci pour fournir un produit chocolaté amélioré, qui présente une eficacité très accrue sur le plan de la régulation du transit intestinal. Experiments carried out since the filing of the main patent application have made it possible to highlight new lessons and the present invention proposes to use these to provide an improved chocolate product, which has a very increased efficiency in terms of regulation of intestinal transit.

A cet effet, le produit alimentaire visé par l'invention est fabriqué en incorporant du son sous forme de mouture naturelle d'enveloppes de grains de blé à une pâte obtenue à partir d'amandes de cacao torréfiées et broyées ; selon la présente invention, on utilise une mouture de son de granulométrie moyenne approximativement comprise entre 200 et 600 microns. De préférence, on utilisera du son de granulométrie moyenne comprise entre 350 microns et 450 microns ; une granulométrie correcte peut être obtenue par passage au tamis métallique nO 40 ou 50 (normes minoteries). To this end, the food product targeted by the invention is produced by incorporating bran in the form of natural grinding of husks of wheat grains in a paste obtained from roasted and ground cocoa almonds; according to the present invention, a milling of bran with an average particle size approximately between 200 and 600 microns is used. Preferably, sound of average particle size between 350 microns and 450 microns will be used; a correct particle size can be obtained by passing through a metal screen No. 40 or 50 (flour milling standards).

On constate de façon inattendue que l'incorporation du son dans les plages de granulométrie susévoquées produit une régulation du transit intestinal qui est considérablement améliorée. Dans ces plages de granulométrie, la cellulose contenue dans le son conserve un certain caractère fibreux et présente des propriétés appropriées de gonflement pour donner dans l'intestin un mucilage s'accompagnant d'un parfait transit des matières ; cette action s'effectue en particulier par le biais des contractions péristaltiques de l'intestin qui sont activées par le produit. It is unexpectedly observed that the incorporation of sound into the above-mentioned particle size ranges produces a regulation of intestinal transit which is considerably improved. In these particle size ranges, the cellulose contained in the bran retains a certain fibrous character and has appropriate swelling properties to give the intestine a mucilage accompanied by a perfect transit of materials; this action is carried out in particular by means of peristaltic contractions of the intestine which are activated by the product.

Au contraire une addition de farine de son ayant une granulométrie plus fine s'accompagne d'une action considérablement moins efficace, allant jusqu'à un défaut complet d'activité lorsque la farine est extrêmement fine (farines microcristallines ou analogues). On the contrary, the addition of bran flour having a finer particle size is accompanied by a considerably less effective action, going as far as a complete lack of activity when the flour is extremely fine (microcrystalline flours or the like).

Par ailleurs, en même temps que le son, on peut incorporer à la patte de cacao, de la farine de blé. Cette incorporation sera effectuée de sorte que la mouture de son représente au moins 30 % du poids total farine de blé - mouture de son. Une proportion de l'ordre de 50 % conduit à de bons résultats.  Furthermore, at the same time as the bran, wheat flour can be incorporated into the cocoa pod. This incorporation will be carried out so that the milling of bran represents at least 30% of the total weight of wheat flour - milling of bran. A proportion of the order of 50% leads to good results.

Cette incorporation peut être réalisée en utilisant une mouture de blé entier (mouture naturelle des grains et des enveloppes), de granulométrie appropriée avec ou sans addition de son en fonction de la proportion désirée. This incorporation can be carried out using a whole wheat grind (natural grinding of the grains and of the husks), of suitable grain size with or without addition of bran according to the desired proportion.

Par ailleurs, conformément à la demande principale, le mélange de son et de cacao est homogénéisé après torréfaction et broyage et des adjuvants naturels (sucres ou aromates naturels) peuvent lui être incorporés pour réaliser le type de chocolat à croquer désiré. Furthermore, in accordance with main demand, the bran and cocoa mixture is homogenized after roasting and grinding and natural additives (natural sugars or aromatics) can be incorporated into it to make the desired type of chocolate to be chewed.

De plus la proportion de son par rapport à celle de poudre de cacao est avantageusement comprise entre environ 0,2 et 0,8 gramme de son par gramme de poudre de cacao.In addition, the proportion of bran relative to that of cocoa powder is advantageously between approximately 0.2 and 0.8 grams of bran per gram of cocoa powder.

On obtient de la sorte un produit chocolaté bénéficiant de remarquables qualités sur le plan de la régulation du transit intestinal, qualités qui se combinent à des propriétés nutritives et tonifiantes exceptionnelles. En outre, il est à noter que le produit obtenu présente le même goût qu'un chocolat normal traditionnel.  In this way, a chocolate product is obtained which benefits from remarkable qualities in terms of regulation of intestinal transit, qualities which combine with exceptional nutritive and toning properties. In addition, it should be noted that the product obtained has the same taste as a traditional normal chocolate.

Claims (6)

REVENDICATIONS 1/ - Produit alimentaire à base d'un mélange de son et de poudre de cacao destiné à être croqué à la manière d'un chocolat et fabriqué en incorporant du son sous forme de mouture naturelle d'enveloppes de grains de blé à une pâte obtenue à partir d'amandes de cacao torréfiées et broyées, caractérisé en ce que l'on utilise une mouture de son de granulométrie moyenne approximativement comprise entre 200 et 600 microns. 1 / - Food product based on a mixture of bran and cocoa powder intended to be chewed in the manner of a chocolate and manufactured by incorporating bran in the form of natural grinding of husks of wheat grains in a dough obtained from roasted and ground cocoa almonds, characterized in that a milling of bran with an average particle size of approximately 200 to 600 microns is used. 2/ - Produit alimentaire selon la revendication 1, caractérisé en ce que l'on utilise une mouture de son de granulométrie moyenne comprise entre 350 microns et 450 microns. 2 / - Food product according to claim 1, characterized in that one uses a grind of bran of average particle size between 350 microns and 450 microns. 3/ - Produit alimentaire selon l'une des revendications 1 ou 2 caractérisé en ce que, en même temps que le son, on incorpore à la pâte de cacao de la farine de blé. 3 / - Food product according to one of claims 1 or 2 characterized in that, at the same time as the bran, wheat flour is incorporated into the cocoa mass. 4/ - Produit alimentaire selon la revendication 3, caractérisé en ce que la farine de blé et la mouture de son sont mélangées à la pâte de cacao de sorte que la mouture de son représente au moins 3C % du poids total farine de blé - mouture de son. 4 / - Food product according to claim 3, characterized in that the wheat flour and the bran milling are mixed with the cocoa mass so that the bran milling represents at least 3C% of the total weight of wheat flour - milling of his. 5/ - Produit alimentaire selon la revendication 4, caractérisé en ce que le son et la farine de blé sont incorporés à la pâte de cacao sous forme de mouture de blé entier, avec le cas échéant addition supplémentaire de son. 5 / - Food product according to claim 4, characterized in that the bran and wheat flour are incorporated into the cocoa mass in the form of whole wheat milling, with the optional addition of bran. 6/ - Produit alimentaire selon l'une des revendications 1, 2, 3, 4 ou 5 comprenant approximativement entre 0,2 et 0,8 gramme de son par gramme de poudre de cacao.  6 / - Food product according to one of claims 1, 2, 3, 4 or 5 comprising approximately between 0.2 and 0.8 grams of bran per gram of cocoa powder.
FR8005692A 1980-03-13 1980-03-13 IMPROVED COCOA FOOD PRODUCT Granted FR2477844A2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
FR8005692A FR2477844A2 (en) 1980-03-13 1980-03-13 IMPROVED COCOA FOOD PRODUCT
CH165781A CH646842A5 (en) 1980-03-13 1981-03-11 Cocoa-based food product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8005692A FR2477844A2 (en) 1980-03-13 1980-03-13 IMPROVED COCOA FOOD PRODUCT

Publications (2)

Publication Number Publication Date
FR2477844A2 true FR2477844A2 (en) 1981-09-18
FR2477844B2 FR2477844B2 (en) 1983-10-14

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FR8005692A Granted FR2477844A2 (en) 1980-03-13 1980-03-13 IMPROVED COCOA FOOD PRODUCT

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CH (1) CH646842A5 (en)
FR (1) FR2477844A2 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993016606A2 (en) * 1992-02-19 1993-09-02 Ropelock Products Limited Comestible formulation
WO1995001732A1 (en) * 1993-07-09 1995-01-19 Opta Food Ingredients, Inc. Food products with improved strength
ES2302463A1 (en) * 2006-12-29 2008-07-01 Madaus, S.A. Composition comprising cocoa fibre
WO2014096883A1 (en) * 2012-12-21 2014-06-26 Compagnie Gervais Danone Dairy fermented product comprising wheat bran

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3804007A1 (en) * 1988-02-10 1989-08-24 Jacobs Suchard Ag METHOD FOR OBTAINING BACON-MATERIAL MATERIAL FROM COCOA POWDER

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR855572A (en) * 1939-06-01 1940-05-15 Autonome Des Boissons Alimenta Chocolate and milk based food and process for its manufacture
DE2345806A1 (en) * 1973-09-11 1975-03-20 Celcommerz Inh Felix Rettenmai Use of finely ground bran as low-calorie foodstuff extender - to replace flour and other carbohydrates without spoiling taste of food
DE2446872A1 (en) * 1974-10-01 1976-04-22 Buck Theofried Milled bran-contg., low calorie foodstuff compsns - esp dough masses having increased cooking resistance, shorter cooking times and deliberately variable colour
DE2629773A1 (en) * 1976-07-02 1978-01-12 Thiele Dr Ing Henry BRAN AND PECTIN PRODUCT AND THE METHOD OF MANUFACTURING IT
DE2746479A1 (en) * 1977-10-15 1979-04-19 Bayer Ag Confectionery contg. comminuted dried beet, bran or vegetable fibres - improves digestion and reduces sensation of hunger

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR855572A (en) * 1939-06-01 1940-05-15 Autonome Des Boissons Alimenta Chocolate and milk based food and process for its manufacture
DE2345806A1 (en) * 1973-09-11 1975-03-20 Celcommerz Inh Felix Rettenmai Use of finely ground bran as low-calorie foodstuff extender - to replace flour and other carbohydrates without spoiling taste of food
DE2446872A1 (en) * 1974-10-01 1976-04-22 Buck Theofried Milled bran-contg., low calorie foodstuff compsns - esp dough masses having increased cooking resistance, shorter cooking times and deliberately variable colour
DE2629773A1 (en) * 1976-07-02 1978-01-12 Thiele Dr Ing Henry BRAN AND PECTIN PRODUCT AND THE METHOD OF MANUFACTURING IT
DE2746479A1 (en) * 1977-10-15 1979-04-19 Bayer Ag Confectionery contg. comminuted dried beet, bran or vegetable fibres - improves digestion and reduces sensation of hunger

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993016606A2 (en) * 1992-02-19 1993-09-02 Ropelock Products Limited Comestible formulation
WO1993016606A3 (en) * 1992-02-19 1993-11-11 Ropelock Prod Ltd Comestible formulation
WO1995001732A1 (en) * 1993-07-09 1995-01-19 Opta Food Ingredients, Inc. Food products with improved strength
ES2302463A1 (en) * 2006-12-29 2008-07-01 Madaus, S.A. Composition comprising cocoa fibre
WO2014096883A1 (en) * 2012-12-21 2014-06-26 Compagnie Gervais Danone Dairy fermented product comprising wheat bran

Also Published As

Publication number Publication date
CH646842A5 (en) 1984-12-28
FR2477844B2 (en) 1983-10-14

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