WO2001056397A1 - Chocolate composition and manufacturing procedure - Google Patents

Chocolate composition and manufacturing procedure Download PDF

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Publication number
WO2001056397A1
WO2001056397A1 PCT/RO2000/000004 RO0000004W WO0156397A1 WO 2001056397 A1 WO2001056397 A1 WO 2001056397A1 RO 0000004 W RO0000004 W RO 0000004W WO 0156397 A1 WO0156397 A1 WO 0156397A1
Authority
WO
WIPO (PCT)
Prior art keywords
chocolate composition
natural
honey
sweeter
chocolate
Prior art date
Application number
PCT/RO2000/000004
Other languages
French (fr)
Inventor
Lucia Vioara Dobroi
Original Assignee
Lucia Vioara Dobroi
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 Lucia Vioara Dobroi filed Critical Lucia Vioara Dobroi
Priority to PCT/RO2000/000004 priority Critical patent/WO2001056397A1/en
Publication of WO2001056397A1 publication Critical patent/WO2001056397A1/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
    • A23G1/32—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

Definitions

  • hypocalo ⁇ c chocolate patent EP 0512910 France which contains fat, preferably cacao extract, sweeter milky product powder or derived water under 1 %
  • Chocolate is manufactured using procedures consisting of crash over a hot source of fat cacao mixture of the sweet component and a milky powder product or deviate to obtain a homogenous paste, refining maturation, melting, cooling and stabilisation of the paste
  • noncryogen sugar composition contain fluorine ion (patent WO Belgian) This fluorine ion high concentration is obtained through natural mineral water vaporisation until a solid concentrated graining substance is formed which is mixed with the sugar composition
  • the disadvantage of this composition is that it uses sugar as sweeter
  • hypocalo ⁇ c chocolate composition patent WO 93/02565 in which sugar is totally or partially substituted with a selected product from ramificated inulyn, fructo - oligo -saccharose linear and fructo - o go -saccharose ramificated group or a mixture of these with a possible high intensity sweeter, its components being produced through known procedures
  • Example 1 chocolate composition contains a mixture of milk powder (39% - 40%), honey (38% ⁇ - 40%), coffee, mint or caramel flavour (0 2%), natural dye or cacao (7,8%) natural fat (15% - 12%)
  • Example 2 Chocolate composition mixture of the component listed above at which it can be added nuts, peanuts and cereals (15% - 16%)
  • the mixture can also be obtained by renouncing at some ingredients, depending on the chocolate composition wanted, but not to the basic ones which are honey and milk powder
  • Stage 1 Natural sweeter - honey delivered by the procedures in plastic or aluminium recipients is transferred in a stainless steel mixer with heat jacket equipped with automatic temperature controlling device The honey is heated at 45 + 2 Celsius degree and it is maintained to 10 Celsius degree for 10 minutes and then cooled at 36+2 Celsius degrees and poured in the second stainless steel mixer
  • Stage 2 The fluid honey is poured in the inox stainless steel mixer equipped with heat jacket blade and an automatic temperature-controlling device Temperature control at +2 Celsius degree precision is done with an electronic thermocouple system, which is not drowned
  • Temperature control at +2 Celsius degree precision is done with an electronic thermocouple system, which is not drowned
  • the stainless steel mixer are poured the following ingredients powder milk flavours and fat according to the percentages specified above
  • a small amount of mixture is poured on a cold (15 Celsius degree) sheet glass (50x100x4 mm) If the test does not show any scratches it means that we can proceed to the cutting and packaging stage
  • Stages 3 Chocolate composition resulting after the technological procedure as described at phase 1 and 2 is poured in a stainless steel die-block, then cooled at -4 Celsius degrees in cooling chamber After this suddenly cooling the chocolate composition is cutting and packed

Abstract

The patent refers to a sugar free chocolate composition (with natural sweeter) and to the manufacturing procedure. Chocolate composition according to the patent contains a mixture of: milk powder (39 % - 40 %), honey (38 % - 40 %), coffee, mint or caramel flavour (0,2 %), natural dye or cacao (7,8 %), natural fat (15 % - 12 %). The manufacturing procedures contain 3 stages. The advantages of the chocolate composition are: the lack of sugar or other chemical sweeter and the fact that the chocolate composition is 100 % natural product and rich in vitamins and mineral salts.

Description

CHOCOLATE COMPOSITION AND MANUFACTURING PROCEDURE
The patent reefers to a sugar free chocolate composition ( with natural sweeter ) and to its manufacturing procedure
It's already known the hypocaloπc chocolate patent EP 0512910 France which contains fat, preferably cacao extract, sweeter milky product powder or derived water under 1 %
Chocolate is manufactured using procedures consisting of crash over a hot source of fat cacao mixture of the sweet component and a milky powder product or deviate to obtain a homogenous paste, refining maturation, melting, cooling and stabilisation of the paste
Chocolate composition manufacturing in conformity to the patent EP 0512910 presents the disadvantage of using sugar as a sweeter and the manufacturing procedures can take from several hours to several days which implies low productivity
Another disadvantage is that it requires sophisticated equipment to obtain the product
It is also known that noncryogen sugar composition contain fluorine ion (patent WO Belgian) This fluorine ion high concentration is obtained through natural mineral water vaporisation until a solid concentrated graining substance is formed which is mixed with the sugar composition The disadvantage of this composition is that it uses sugar as sweeter
Also it's already known the hypocaloπc chocolate composition patent WO 93/02565 in which sugar is totally or partially substituted with a selected product from ramificated inulyn, fructo - oligo -saccharose linear and fructo - o go -saccharose ramificated group or a mixture of these with a possible high intensity sweeter, its components being produced through known procedures
The disadvantage of this chocolate composition is that although the composition has lowed fat and caloric in it contains sugar Another disadvantage is that the time for processing is very long resulting in low productivity level and a high level of energy consumption
The problem that the patent solves is the manufacturing of chocolate composition which has milk powder , honey, natural flavours eventually natural dye mixture The product is obtained through a 3 steps procedure which solves the disadvantages presented above
The advantages of the patent chocolate composition are,
- Chocolate composition is a 100% natural product
- Chocolate composition does not contain sugar or other chemical sweeter
- It is a highly energising product reach in vitamins and mineral salts
- The simplicity of the manufacturing procedures and low energy consumption short time manufacturing procedure Next we will present two examples of chocolate composition and manufacturing procedure using the technological flow and the equipment required as specified in the figure 1
Example 1 chocolate composition contains a mixture of milk powder (39% - 40%), honey (38%ι- 40%), coffee, mint or caramel flavour (0 2%), natural dye or cacao (7,8%) natural fat (15% - 12%)
Example 2 Chocolate composition mixture of the component listed above at which it can be added nuts, peanuts and cereals (15% - 16%)
The mixture can also be obtained by renouncing at some ingredients, depending on the chocolate composition wanted, but not to the basic ones which are honey and milk powder
The manufacturing procedure of the chocolate composition as specified in the patent is the following
Stage 1 Natural sweeter - honey delivered by the procedures in plastic or aluminium recipients is transferred in a stainless steel mixer with heat jacket equipped with automatic temperature controlling device The honey is heated at 45 + 2 Celsius degree and it is maintained to 10 Celsius degree for 10 minutes and then cooled at 36+2 Celsius degrees and poured in the second stainless steel mixer
Stage 2 The fluid honey is poured in the inox stainless steel mixer equipped with heat jacket blade and an automatic temperature-controlling device Temperature control at +2 Celsius degree precision is done with an electronic thermocouple system, which is not drowned In the stainless steel mixer are poured the following ingredients powder milk flavours and fat according to the percentages specified above After 40 minutes mixture at 30 Celsius degrees it is measured the homogeneity level through, a consistency sample on a piece of sheet glass A small amount of mixture is poured on a cold (15 Celsius degree) sheet glass (50x100x4 mm) If the test does not show any scratches it means that we can proceed to the cutting and packaging stage
Stages 3 Chocolate composition resulting after the technological procedure as described at phase 1 and 2 is poured in a stainless steel die-block, then cooled at -4 Celsius degrees in cooling chamber After this suddenly cooling the chocolate composition is cutting and packed

Claims

Claims
1. Chocolate composition as described in this patent is manufactured in order to obtain sugar free chocolate using natural ingredients has the following mixture percentages Milk powder (39% - 40%), honey (38% - 40%), coffee, mint or caramel flavour (0,2%), natural dye or cacao (7,8%), natural fat (15 - 12%)
2. The manufacturing procedures of the chocolate composition according to the first claim has the following characteristics, natural sweeter (honey) are poured in a stainless steel mixer ( stage 1 ) equipped with heat jacket and with automatic temperature controlling device The honey is heated at 45+2 Celsius degrees and then cooled at 36+2 Celsius degrees and poured in the second stainless steel mixer (stage2) If the system is homogenous, it will be cooled in the cooling chamber and it is passed to the cutting and packaging line (stage3).
PCT/RO2000/000004 2000-02-07 2000-02-07 Chocolate composition and manufacturing procedure WO2001056397A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/RO2000/000004 WO2001056397A1 (en) 2000-02-07 2000-02-07 Chocolate composition and manufacturing procedure

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/RO2000/000004 WO2001056397A1 (en) 2000-02-07 2000-02-07 Chocolate composition and manufacturing procedure

Publications (1)

Publication Number Publication Date
WO2001056397A1 true WO2001056397A1 (en) 2001-08-09

Family

ID=20086226

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/RO2000/000004 WO2001056397A1 (en) 2000-02-07 2000-02-07 Chocolate composition and manufacturing procedure

Country Status (1)

Country Link
WO (1) WO2001056397A1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2548446A2 (en) 2011-07-21 2013-01-23 Naturval Apícola, S.L. Manufacturing process of cocoa cream with honey and product obtained
US9565867B2 (en) 2004-10-08 2017-02-14 Gumlink A/S Confectionery product comprising low molecular weight polyvinyl acetate
WO2019009831A2 (en) 2017-07-05 2019-01-10 Eti̇ Gida Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ Chocolate and similar products sweetened with dried sugar beet
EP3504980A1 (en) 2017-12-26 2019-07-03 Eti Gida Sanayi Ve Ticaret Anonim Sirketi Chocolate and similar products containing honey powder and the production method of these products
IT201900007926A1 (en) * 2019-06-04 2020-12-04 Mirko Barzaghi Moringa oleifera chocolates, process for their production and their uses.

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3622342A (en) * 1969-09-11 1971-11-23 Nabisco Inc Process for preparation of milk crumb compositions
JPS59156246A (en) * 1983-02-28 1984-09-05 Fuji Oil Co Ltd Production of chocolate
US4880655A (en) * 1985-07-29 1989-11-14 Douglas Dow Chocolate syrup and method of making same
EP0427544A2 (en) * 1989-11-10 1991-05-15 Fuji Oil Company, Limited Process for producing water containing chocolate
WO1993002566A1 (en) * 1991-08-07 1993-02-18 Raffinerie Tirlemontoise S.A. Reduced calorie chocolate confectionery compositions
EP0541248A2 (en) * 1991-10-08 1993-05-12 Monsanto Company Non-sticky fat-containing confection
EP0958747A1 (en) * 1998-05-11 1999-11-24 Doveurope S.A. Chocolate formulation process
US6010735A (en) * 1991-04-10 2000-01-04 Raffinerie Tirlemontoise Hydrated lipophilic composition and process for producing it

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3622342A (en) * 1969-09-11 1971-11-23 Nabisco Inc Process for preparation of milk crumb compositions
JPS59156246A (en) * 1983-02-28 1984-09-05 Fuji Oil Co Ltd Production of chocolate
US4880655A (en) * 1985-07-29 1989-11-14 Douglas Dow Chocolate syrup and method of making same
EP0427544A2 (en) * 1989-11-10 1991-05-15 Fuji Oil Company, Limited Process for producing water containing chocolate
US6010735A (en) * 1991-04-10 2000-01-04 Raffinerie Tirlemontoise Hydrated lipophilic composition and process for producing it
WO1993002566A1 (en) * 1991-08-07 1993-02-18 Raffinerie Tirlemontoise S.A. Reduced calorie chocolate confectionery compositions
EP0541248A2 (en) * 1991-10-08 1993-05-12 Monsanto Company Non-sticky fat-containing confection
EP0958747A1 (en) * 1998-05-11 1999-11-24 Doveurope S.A. Chocolate formulation process

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 009, no. 001 (C - 259) 5 January 1985 (1985-01-05) *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9565867B2 (en) 2004-10-08 2017-02-14 Gumlink A/S Confectionery product comprising low molecular weight polyvinyl acetate
US10391054B2 (en) 2004-10-08 2019-08-27 Fertin Pharma A/S Pharmaceutical tablet for use in administering nicotine
US11135156B2 (en) 2004-10-08 2021-10-05 Fertin Pharma A/S Pharmaceutical tablet for use in administering one or more pharmaceutically active ingredients
EP2548446A2 (en) 2011-07-21 2013-01-23 Naturval Apícola, S.L. Manufacturing process of cocoa cream with honey and product obtained
WO2019009831A2 (en) 2017-07-05 2019-01-10 Eti̇ Gida Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ Chocolate and similar products sweetened with dried sugar beet
EP3648616A4 (en) * 2017-07-05 2021-03-24 Eti Gida Sanayi Ve Ticaret Anonim Sirketi Chocolate and similar products sweetened with dried sugar beet
EP3504980A1 (en) 2017-12-26 2019-07-03 Eti Gida Sanayi Ve Ticaret Anonim Sirketi Chocolate and similar products containing honey powder and the production method of these products
IT201900007926A1 (en) * 2019-06-04 2020-12-04 Mirko Barzaghi Moringa oleifera chocolates, process for their production and their uses.

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