NL1017557C1 - Preparation of chocolate products, especially chocolate coated ice=creams, comprises adding milk, cream or flavoured water to molten chocolate - Google Patents

Preparation of chocolate products, especially chocolate coated ice=creams, comprises adding milk, cream or flavoured water to molten chocolate Download PDF

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Publication number
NL1017557C1
NL1017557C1 NL1017557A NL1017557A NL1017557C1 NL 1017557 C1 NL1017557 C1 NL 1017557C1 NL 1017557 A NL1017557 A NL 1017557A NL 1017557 A NL1017557 A NL 1017557A NL 1017557 C1 NL1017557 C1 NL 1017557C1
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NL
Netherlands
Prior art keywords
chocolate
cream
products
taste
comprises adding
Prior art date
Application number
NL1017557A
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Dutch (nl)
Inventor
Paulus Gerardus Van Weert
Original Assignee
Paulus Gerardus Van Weert
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Priority to NL1017557A priority Critical patent/NL1017557C1/en
Application granted granted Critical
Publication of NL1017557C1 publication Critical patent/NL1017557C1/en

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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
    • A23G1/305—Products for covering, coating, finishing, decorating
    • 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
    • A23G2200/12—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 dairy 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
    • A23G2210/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing inorganic compounds or water in high or low amount

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

Milk, cream or flavoured water is added to melted chocolate prior to forming in moulds, freezing and packaging. A method for preparing chocolate products in all shapes and tastes comprises adding e.g. milk, cream, flavoured water or similar substances to melted chocolate, forming the chocolate mixture in moulds, freezing the moulds, and packaging. An Independent claim is also included for a similar method for preparing chocolate products, where the chocolate mixture is used to coat ice-cream, which is then frozen and packaged.

Description

Werkwijze ter vervaardiging van nieuwe chocoladeproducten.Method for manufacturing new chocolate products.

De uitvinding heeft betrekking op een werkwijze om nieuwe chocoladeproducten te 5 vervaardigen welke, behalve in de winter, uitermate geschikt zijn voor verkoop in de zomer en welke een totaal ander smaakgevoel of smaakervaring laten ontstaan dan de huidige chocoladeproducten. Dit resultaat kan bereikt worden door het toevoegen van vocht aan de gesmolten chocoladecouverture in de vorm van melk, room of vocht waaraan een bepaalde smaak is toegevoegd. Vervolgens wordt aan dit vocht en de gesmolten chocoladecouverture 10 de gewenste smaken toegevoegd, gemengd en daarna door middel van de normale chocoladeverwerkingsmachines tot chocoladeproducten gevormd. Vervolgens wordt dit klare product ingevroren en verpakt.The invention relates to a method for manufacturing new chocolate products which, except in the winter, are extremely suitable for sale in the summer and which give rise to a totally different taste or taste experience than the current chocolate products. This result can be achieved by adding moisture to the melted chocolate couverture in the form of milk, cream or moisture to which a certain taste has been added. Subsequently, the desired flavors are added to this moisture and the melted chocolate couverture, mixed and then formed into chocolate products by means of the normal chocolate processing machines. This clear product is then frozen and packaged.

Chocoladeproducten zijn in een groot aantal uitvoeringsvormen en smaken bekend en worden overal verkocht. De huidige chocoladeproducten worden echter niet ingevroren, 15 omdat bij consumptie van bevroren chocolade in de huidige vorm, de smaak van chocolade pas in een later stadium in de mond geproefd wordt en de smaak hierdoor geen verandering ondergaat.Chocolate products are known in a large number of embodiments and flavors and are sold everywhere. However, the current chocolate products are not frozen, because with the consumption of frozen chocolate in its current form, the taste of chocolate is only tasted in the mouth at a later stage and the taste therefore does not change.

De uitvinding om vocht toe te voegen aan gesmolten chocoladecouverture en dit vervolgens in te vriezen heeft tot resultaat dat hierdoor een chocoladeproduct ontstaat met 20 een geheel andere smaakervaring of smaakgevoel. Er ontstaat door het toevoegen van vocht en het invriezen daarna een chocoladeproduct welk gekenmerkt wordt door een zeer zachte en aparte koele smaak, welke direkt waarneembaar is zodra de chocolade in de mond wordt gestoken en zeer koel en fris aanvoelt. Deze smaak is niet of nauwelijks te vergelijken met de traditionele chocoladeproducten. Door de koelte of frisheid welke is ontstaan door de 25 lage temperatuur, wordt dit product zeer geschikt voor verkoop in de zomer.The invention of adding moisture to melted chocolate couverture and subsequently freezing this results in a chocolate product with a completely different taste experience or taste feeling as a result. By adding moisture and then freezing a chocolate product is formed which is characterized by a very soft and distinct cool taste, which is immediately perceptible as soon as the chocolate is put into the mouth and feels very cool and fresh. This taste can hardly be compared with traditional chocolate products. Due to the coolness or freshness caused by the low temperature, this product is very suitable for sale in the summer.

Vooral in warme landen kan de verkoop van chocolade door deze nieuwe productiemethode sterk toenemen.Especially in hot countries, the sale of chocolate can greatly increase due to this new production method.

Net zoals bij de huidige chocoladeproducten is het ook bij dit nieuwe product mogelijk om een variatie aan smaken te produceren.Just as with current chocolate products, it is also possible with this new product to produce a variety of flavors.

30 Het toevoegen van de hoeveelheid vocht is weer afhankelijk van de hardheid van de couverture en van de samenstelling van het vocht zelf. Dit betekent dat het percentage vocht dat toegevoegd moet worden om bovengenoemd smaakresultaat te bereiken verschillend kan zijn voor elk te maken soort chocolade.The addition of the amount of moisture is again dependent on the hardness of the couverture and on the composition of the moisture itself. This means that the percentage of moisture that must be added to achieve the above taste result can be different for each type of chocolate to be made.

22

Een bijkomend voordeel van bovengenoemde productiemethode is dat door het toevoegen van vocht in de couverture een besparing kan optreden in de grondstoffen. Vocht is normaal gesproken immers goedkoper dan chocoladecouverture.An additional advantage of the above-mentioned production method is that by adding moisture in the couverture, a saving can occur in the raw materials. Moisture is normally cheaper than chocolate couverture.

Ook blijft de verse smaak en het fijne aroma beter behouden door het invriezen van 5 deze nieuwe chocoladeproducten. Bij normale chocolade gaat met het verstrijken van de tijd de versheid en het aroma meer verloren.The fresh taste and fine aroma are also better preserved by freezing these new chocolate products. With normal chocolate, as time goes by, freshness and aroma are lost more.

Deze methode van toevoegen van vocht aan de chocoladecouverture kan ook toegepast worden om ijsproducten met een omhulsel van deze chocoladesubstantie te voorzien. Er ontstaan door deze methode de volgende voordelen.This method of adding moisture to the chocolate couverture can also be used to provide ice cream products with a casing of this chocolate substance. The following advantages arise from this method.

10 De chocolade welk om het ijs zit, wordt veel sneller geproefd en is ook in dit geval veel aparter en zachter van smaak. Bij het opeten van het ijs zal de consument minder voorzichtig hoeven te zijn, omdat de chocolade in dit geval niet zo snel breekt tijdens het bijten of likken, waardoor chocoladevlekken op kleding, tafel of vloer meer wordt voorkomen.10 The chocolate that surrounds the ice cream is tasted much faster and in this case too has a much more unusual and softer taste. When eating the ice cream, the consumer will have to be less careful, because in this case the chocolate does not break so quickly during biting or licking, so that chocolate stains on clothing, table or floor are prevented more.

Claims (1)

10 Chocolade in alle smaken met het kenmerk dat aan gesmolten chocoladecouverture vocht wordt toegevoegd bv. melk, room, vocht met een bepaalde smaak of soortgelijke stoffen, waarna deze substantie op de gewenste smaak wordt gebracht, wordt gemengd om daarna ijsproducten te voorzien van een laagje van deze chocoladesubstantie, in te vriezen en te verpakken, waardoor dit laagje chocolade een zeer zachte en aparte smaak verkrijgt en 15 bovendien door zijn zachtheid afbrokkelen tijdens het bijten of likken voorkomt en daardoor ook minder geknoeid wordt op kleding, tafel of vloer.Chocolate in all flavors, characterized in that moisture is added to melted chocolate couverture, eg milk, cream, moisture with a specific taste or similar substances, after which this substance is brought to the desired taste, is mixed to then provide ice products with a layer of this chocolate substance, to be frozen and packaged, so that this layer of chocolate obtains a very soft and distinct taste and moreover, due to its softness, prevents crumbling during biting or licking, and therefore less tampering with clothing, table or floor.
NL1017557A 2001-03-09 2001-03-09 Preparation of chocolate products, especially chocolate coated ice=creams, comprises adding milk, cream or flavoured water to molten chocolate NL1017557C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
NL1017557A NL1017557C1 (en) 2001-03-09 2001-03-09 Preparation of chocolate products, especially chocolate coated ice=creams, comprises adding milk, cream or flavoured water to molten chocolate

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL1017557 2001-03-09
NL1017557A NL1017557C1 (en) 2001-03-09 2001-03-09 Preparation of chocolate products, especially chocolate coated ice=creams, comprises adding milk, cream or flavoured water to molten chocolate

Publications (1)

Publication Number Publication Date
NL1017557C1 true NL1017557C1 (en) 2002-09-10

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Family Applications (1)

Application Number Title Priority Date Filing Date
NL1017557A NL1017557C1 (en) 2001-03-09 2001-03-09 Preparation of chocolate products, especially chocolate coated ice=creams, comprises adding milk, cream or flavoured water to molten chocolate

Country Status (1)

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Effective date: 20051001