FR2481580A1 - Chocolate mousse with improved storability - contg. cream, milk chocolate, cocoa and sugar - Google Patents

Chocolate mousse with improved storability - contg. cream, milk chocolate, cocoa and sugar Download PDF

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Publication number
FR2481580A1
FR2481580A1 FR8009942A FR8009942A FR2481580A1 FR 2481580 A1 FR2481580 A1 FR 2481580A1 FR 8009942 A FR8009942 A FR 8009942A FR 8009942 A FR8009942 A FR 8009942A FR 2481580 A1 FR2481580 A1 FR 2481580A1
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FR
France
Prior art keywords
chocolate
cocoa
sugar
cream
milk
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
FR8009942A
Other languages
French (fr)
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.)
FLAX ALICE
Original Assignee
FLAX ALICE
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 FLAX ALICE filed Critical FLAX ALICE
Priority to FR8009942A priority Critical patent/FR2481580A1/en
Publication of FR2481580A1 publication Critical patent/FR2481580A1/en
Pending 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
    • A23G1/56—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
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/10—Mixing apparatus; Roller mills for preparing chocolate
    • A23G1/105—Mixing apparatus; Roller mills for preparing chocolate with introduction or production of gas, or under vacuum; Whipping; Manufacture of cellular mass
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/46—Aerated, foamed, cellular or porous products
    • 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
    • A23G2220/02—Foamed, gas-expanded or cellular products

Abstract

Chocolate mousse with improved storage properties consist of (a) fresh of long-life cream; (b) milk; (c) chocolate and/or cocoa and (d) opt. sugar. The mixt. is heated to boiling in 2 mins. After cooling, it is then left several hrs. in the refrigerator after which it is beaten. Pref. proportion are 50 cl. (a); 8 soup spoons (b); 100-200g chocolate and 0-4 spoonfuls cocoa; and 0-100 g. (d).

Description

La pressente invention répond au désir des consommateurs qui recherchent des produits frais,naturels sans adjonction de sta- -bilisateurs, de conservateurs et de colorants qui rentraient jusqu'à présent dans la composition des mousses auchocolat.The present invention responds to the desire of consumers who are looking for fresh, natural products without the addition of stabilizers, preservatives and dyes which have hitherto been used in the composition of chocolate mousse.

En outre,la durée de conservation des mousses au chocolat déjà connues était par trop limitée,vu que l'on employait des matid- res rentrant dans leur composition, elles mêmes de nature périssable, tel que des oeufs par exemple. Aussi, de telles mousses ne pouvaient outre consommées par des personnes astreintes à un régime alimentaire. La nouvelle mousse au chocolat vise à rd- soudre tous ces problèmes ayant de plus ltavantage de présenter la possibilité de plusieurs emplois différents à savoir: soit pour être consommée telle quelle,soit pèur outre utilisée comme garniture de gtteaux,ne contenant ni beurre,ni oeufs,ni farine ni gélatine.In addition, the shelf life of already known chocolate mousse was too limited, since we used materials included in their composition, themselves of a perishable nature, such as eggs for example. Also, such foams could not in addition consumed by people bound to a diet. The new chocolate mousse aims to solve all these problems, with the added advantage of presenting the possibility of several different uses, namely: either to be consumed as it is, or for additionally used as a cake filling, containing neither butter nor eggs, neither flour nor gelatin.

En outre ellepeut être servie - après une brève ou longue con délation - comme une excellente glace.In addition, it can be served - after a short or long conflation - as an excellent ice cream.

Lamousse au chocolat de longue durée faisant l'objet de l'invention est constituée des composants,dans les proportions re commands ci-apres:
Pour 50 centilitres de crême fratche - ou de longue conservation environ 8 cuillerées a soupe de lait, selon l'épaisseur de la crême utilisée, 100 à 200 gr de chocolat, 2 à 4 cuillerées à soupe de cacao et 3U a 100 gr ae sucre,seion les goûts.The long-lasting chocolate mousse which is the subject of the invention consists of the components, in the proportions recommended below:
For 50 centilitres of crème fraiche - or long-life approximately 8 tablespoons of milk, depending on the thickness of the cream used, 100 to 200 gr of chocolate, 2 to 4 tablespoons of cocoa and 3U to 100 gr of sugar , according to tastes.

On mettra la crême,le lait et le cacao dans un récipient en y ajoutant le sucre et le chocolat coupé en petits morceaux en soumettant ce mélange à une brève cuisson,en le laissant,apres cette cuisson, retroidir,avant de l'introduire au réfrigérateur ou il sera entreposé dans son récipient pour une durée de plusieurs apeures. I1 est entendu qu'il pourra y outre gardé dans cette consistance provisoire pendant 3 à 4 semaines ou- plus.We will put the cream, the milk and the cocoa in a container, adding the sugar and the chocolate cut into small pieces by subjecting this mixture to a brief cooking, leaving it, after this cooking, to cool, before introducing it to the refrigerator or it will be stored in its container for a period of several hours. It is understood that it may be kept there in this temporary consistency for 3 to 4 weeks or more.

En fouettant ce mélange ultérieurement au moyen d'un fouet élect xique,on produira une mousse ayant l'épaisseur souhaitée qui gardera l'homogénéité de sa consistance devenue définitive,ne ris çuant pas de s'affaisser. Whipping this mixture later by means of an electric whisk, one will produce a foam having the desired thickness which will keep the homogeneity of its consistency which has become definitive, risking no sagging.

Claims (3)

REVENDICATIONS 1 - Mousse au chocolat de longue conservation, caractérisée en ce qu-'-elle est constituée par - de la crème fraiche ou de longue conservation - du lait - du chocolat et/ou du cacao - éventuellement du sucre, selon goût, convenablement mélanges, puis portés à l'ébullition pendant 2 minutes environ.1 - Chocolate mousse with long shelf life, characterized in that it consists of - fresh cream or long shelf life - milk - chocolate and / or cocoa - optionally sugar, depending on taste, suitably mixed , then brought to the boil for about 2 minutes. 2 - Mousse au chocolat selon la revendication 1, caractérisée en ce que ce mélange cuit sera entreposé après refroidissement au réfrigérateur pendant plusieurs heures.2 - Chocolate mousse according to claim 1, characterized in that this cooked mixture will be stored after cooling in the refrigerator for several hours. 3 - Mousse au chocolat selon les revendications 1 et 2, caractérisée en ce que le mélange devra ensuite être fouette pour obtenir une mousse, remarquable par son homogénéité et sa stabilité définitive 4 - Mousse au chocolat selon la revendication 1, caracterisée en ce qu'elle est constituée dans les proportions recommandées suivantes : : - pour 50 centilitres de crême franche ou de longue conservation - environ 8 cuillérees a soupe de lait, selon l'epaisseur de la crême utilisée - 100 a 200 grammes de chocolat - O a 4 cuillérées de cacao ou plus, selon la couleur souhaitez - O à 100 grammes de sucre, selon les goûts 5 - Mousse au chocolat selon l'une quel conque des revendications 1 à 4, caractérisée en ce qu'elle peut être conditionnée après finition sous forme surgelée. 3 - Chocolate mousse according to claims 1 and 2, characterized in that the mixture must then be whipped to obtain a foam, remarkable for its homogeneity and its final stability 4 - Chocolate mousse according to claim 1, characterized in that it is made up in the following recommended proportions: - for 50 centilitres of creme franche or long-life - about 8 tablespoons of milk, depending on the thickness of the cream used - 100 to 200 grams of chocolate - O to 4 spoons cocoa or more, depending on the color you want - O to 100 grams of sugar, depending on taste 5 - Chocolate mousse according to any shell of claims 1 to 4, characterized in that it can be packaged after finishing in the form frozen.
FR8009942A 1980-05-05 1980-05-05 Chocolate mousse with improved storability - contg. cream, milk chocolate, cocoa and sugar Pending FR2481580A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8009942A FR2481580A1 (en) 1980-05-05 1980-05-05 Chocolate mousse with improved storability - contg. cream, milk chocolate, cocoa and sugar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8009942A FR2481580A1 (en) 1980-05-05 1980-05-05 Chocolate mousse with improved storability - contg. cream, milk chocolate, cocoa and sugar

Publications (1)

Publication Number Publication Date
FR2481580A1 true FR2481580A1 (en) 1981-11-06

Family

ID=9241599

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8009942A Pending FR2481580A1 (en) 1980-05-05 1980-05-05 Chocolate mousse with improved storability - contg. cream, milk chocolate, cocoa and sugar

Country Status (1)

Country Link
FR (1) FR2481580A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0358959A1 (en) * 1988-08-31 1990-03-21 Societe Des Produits Nestle S.A. Mousse product

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0358959A1 (en) * 1988-08-31 1990-03-21 Societe Des Produits Nestle S.A. Mousse product

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