WO2006074939A2 - Dispositif et procede destines a preparer un lait au chocolat chaud - Google Patents

Dispositif et procede destines a preparer un lait au chocolat chaud Download PDF

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Publication number
WO2006074939A2
WO2006074939A2 PCT/EP2006/000248 EP2006000248W WO2006074939A2 WO 2006074939 A2 WO2006074939 A2 WO 2006074939A2 EP 2006000248 W EP2006000248 W EP 2006000248W WO 2006074939 A2 WO2006074939 A2 WO 2006074939A2
Authority
WO
WIPO (PCT)
Prior art keywords
chocolate
milk
weight
product
filling
Prior art date
Application number
PCT/EP2006/000248
Other languages
English (en)
Other versions
WO2006074939A3 (fr
Inventor
Koenraad Vansynghel
Original Assignee
Garka Bvba
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 Garka Bvba filed Critical Garka Bvba
Publication of WO2006074939A2 publication Critical patent/WO2006074939A2/fr
Publication of WO2006074939A3 publication Critical patent/WO2006074939A3/fr

Links

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
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/502—Products with edible or inedible supports
    • A23G1/505—Products with an inedible support, e.g. a stick
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/55—Rehydration or dissolving of foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/10—Securing foodstuffs on a non-edible supporting member
    • 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
    • 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
    • A23G2220/10—Products with special structure with a supported structure
    • A23G2220/12—Products with special structure with a supported structure being an inedible support, e.g. a stick
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the filling of the present chocolate product comprises a ganache filling optionally completed with one or more filling agents.
  • the filling comprises between 70 and 100 % by weight and preferably between 85 and 100 % by weight of a ganache filling and between 0 and 30 % by weight, preferably between 0 and 15% by weight of one or more filling agents, such as those defined above.
  • ganache or "ganache filling”, as used herein, comprises essentially chocolate and cream and optionally other components such as sugars, vegetable fats, butter, oil and water.
  • Non-standardized chocolates result when, for example, the nutritive carbohydrate sweetener is replaced partially or completely; or when the cocoa butter or milkfat are replaced partially or completely; or when components that have flavors that imitate milk, butter or chocolate are added or other additions or deletions in formula are made outside the standards of identity of chocolate or combinations thereof.
  • a filling, and preferably a ganache filling according to the present invention may also comprise mixtures of chocolate types.
  • the chocolate comprises a mixture of dark and milk chocolate in a ratio comprised between 5:1 and 1 :5.
  • the chocolate comprises a mixture of dark and white milk chocolate in a ratio comprised between 5:1 and 1:5.
  • the chocolate comprises a mixture of milk and white chocolate in a ratio comprised between 5:1 and 1 :5.
  • the chocolate comprises a mixture of dark/milk/white chocolate.
  • the ganache filling comprises between 10 and 40 % by weight on the total weight of the ganache filling, and preferably between 15 and 30 % by weight of cream.
  • sugar alcohols selected from the group comprising but not limited to sorbitol, xylitol, lactitol, isomalt, maltitol, and the like or any mixtures thereof, may be applied in he present ganache filling, preferably at a concentration of between 0 and 30 % by weight on the total weight of the ganache filling.
  • the ganache filling comprises between 0 and 30 % by weight on the total weight of the ganache filling, and preferably between 0 and 15 % by weight of water.
  • the chocolate product may take any possible configuration.
  • the basis of the chocolate product is smaller that its top.
  • the basis of the chocolate product is larger that its top.
  • the invention provides a device wherein the chocolate product is trapezoidal in transversal section. It is advantageous from a production point of view that the chocolate product is trapezoidal in transversal section. There are different production methods to produce this kind of devices, however a trapezoidal form improves the removal of the products out of production matrices. It shall however be clear that the chocolate product may have other configurations in transversal section. In another embodiment, for example, the width of the basis and of the top of the chocolate product may be equal.

Landscapes

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

Abstract

La présente invention concerne un dispositif (5) destiné à préparer un lait au chocolat chaud et comprenant un agitateur (6) et un produit de chocolat (8) fixé à celui-ci, ce produit de chocolat pouvant être entièrement dissous dans du lait chaud, le temps de fonte du produit de chocolat dans du lait présentant une température de 70 à 90 °C étant d'environ 50 secondes. Le présent dispositif peut être pourvu d'une matière d'enveloppement permettant d'envelopper au moins partiellement le produit de chocolat. Ledit produit de chocolat comprend une garniture de ganache (11) renfermant du chocolat, de la crème et/ou de l'huile, et éventuellement d'autres agents de garniture, ainsi qu'une enveloppe de chocolat (10).
PCT/EP2006/000248 2005-01-12 2006-01-12 Dispositif et procede destines a preparer un lait au chocolat chaud WO2006074939A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BE2005/0017 2005-01-12
BE2005/0017A BE1016405A6 (nl) 2005-01-12 2005-01-12 Inrichting en werkwijze voor het aanmaken van warme chocolademelk.

Publications (2)

Publication Number Publication Date
WO2006074939A2 true WO2006074939A2 (fr) 2006-07-20
WO2006074939A3 WO2006074939A3 (fr) 2006-08-31

Family

ID=36579589

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2006/000248 WO2006074939A2 (fr) 2005-01-12 2006-01-12 Dispositif et procede destines a preparer un lait au chocolat chaud

Country Status (2)

Country Link
BE (1) BE1016405A6 (fr)
WO (1) WO2006074939A2 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1017199A3 (nl) * 2006-06-29 2008-04-01 P D S Commanditaire Vennootsch Oploselement.
WO2012004444A1 (fr) * 2010-07-08 2012-01-12 Michel Laline Tasse à chocolat
WO2013149601A1 (fr) * 2012-04-03 2013-10-10 Honz Tibor Produit de chocolat pourvu d'un support formant un article publicitaire, commémoratif ou cadeau
WO2018073600A1 (fr) * 2016-10-21 2018-04-26 Fuerst Day Lawson Limited Procédé de production d'une confiserie aromatisante comestible

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3154418A (en) * 1961-12-01 1964-10-27 Bell & Richardson Inc De Packaging and stirring implement for making beverages
US3312555A (en) * 1965-05-12 1967-04-04 Emil R Rossi Handle-anchored formed sugar block and method of producing same
US3869555A (en) * 1973-03-06 1975-03-04 Angelo Alexander Heonis Instant beverage article
EP0324072A1 (fr) * 1987-12-10 1989-07-19 Societe Des Produits Nestle S.A. Boisson sous forme de capsule
US6399126B1 (en) * 2001-01-16 2002-06-04 John Weldon, Jr. Flavored beverage stirrer

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3154418A (en) * 1961-12-01 1964-10-27 Bell & Richardson Inc De Packaging and stirring implement for making beverages
US3312555A (en) * 1965-05-12 1967-04-04 Emil R Rossi Handle-anchored formed sugar block and method of producing same
US3869555A (en) * 1973-03-06 1975-03-04 Angelo Alexander Heonis Instant beverage article
EP0324072A1 (fr) * 1987-12-10 1989-07-19 Societe Des Produits Nestle S.A. Boisson sous forme de capsule
US6399126B1 (en) * 2001-01-16 2002-06-04 John Weldon, Jr. Flavored beverage stirrer

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1017199A3 (nl) * 2006-06-29 2008-04-01 P D S Commanditaire Vennootsch Oploselement.
WO2012004444A1 (fr) * 2010-07-08 2012-01-12 Michel Laline Tasse à chocolat
WO2013149601A1 (fr) * 2012-04-03 2013-10-10 Honz Tibor Produit de chocolat pourvu d'un support formant un article publicitaire, commémoratif ou cadeau
WO2018073600A1 (fr) * 2016-10-21 2018-04-26 Fuerst Day Lawson Limited Procédé de production d'une confiserie aromatisante comestible

Also Published As

Publication number Publication date
WO2006074939A3 (fr) 2006-08-31
BE1016405A6 (nl) 2006-10-03

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