WO2007113843A1 - Confiseries renfermant des noix enrobees - Google Patents

Confiseries renfermant des noix enrobees Download PDF

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Publication number
WO2007113843A1
WO2007113843A1 PCT/IN2006/000109 IN2006000109W WO2007113843A1 WO 2007113843 A1 WO2007113843 A1 WO 2007113843A1 IN 2006000109 W IN2006000109 W IN 2006000109W WO 2007113843 A1 WO2007113843 A1 WO 2007113843A1
Authority
WO
WIPO (PCT)
Prior art keywords
confectionery
nuts
coated
seeds
chocolate
Prior art date
Application number
PCT/IN2006/000109
Other languages
English (en)
Inventor
Satheesh G. Nair
Original Assignee
Nair Satheesh G
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 Nair Satheesh G filed Critical Nair Satheesh G
Priority to PCT/IN2006/000109 priority Critical patent/WO2007113843A1/fr
Publication of WO2007113843A1 publication Critical patent/WO2007113843A1/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
    • A23G1/32—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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins

Definitions

  • This invention relates to a confectionery incorporated with coated nuts.
  • Confectionery herein after described includes chocolates, candies, biscuits and the like products.
  • Coated nuts includes nuts and seeds, roasted and unroasted, flavoured and unflavoured, coated with edible substances like caramel, cocoa, honey, coconut and the like.
  • Flavoured and/or coated nuts are available in the market and are ready to eat food items.
  • Confectionery having incorporated with nuts and seeds are also known in the art.
  • confectionery like chocolate and such food articles having nuts in it tend to become soggy, heavy and are not crisp and crunchy.
  • Distinctive flavour of the nuts included therein are often camouflaged by the strong flavour and texture of the main confectionery.
  • Coated nuts flavoured or otherwise have never been incorporated in confectionery before.
  • An improved confectionery having unmatched crispy, crunchy and nutty flavour is produced by such incorporation.
  • This invention relates to confectionery incorporated with coated edible nuts/seeds.
  • This invention also relates to a process of producing confectionery comprising the steps of preparing confectionery mixture incorporating the same with coated edible nuts and/or seeds and thereafter producing confectionery therefrom in a known manner.
  • This invention will herein after be described with reference to the production of chocolate having coated nuts incorporated therein. It is to be understood that the following examples do not exclude other confectionery and their processes of production. The example does not restrict the appended claims in any manner and are only illustrative. Nuts used are coated by conventional means of coating with honey, cocoa, syrups, milk solids, sugar, caramel etc.
  • Nuts can be cashew nut, badam (almonds), pistas (pistachios), pecans, hazle nuts and peanuts and edible seeds like sun flower seeds, til, melon seeds and the like. Nuts and seeds include skin-on nuts and nuts with their skins peeled off or removed. Nuts coated may be roasted or plain and may also be flavoured by including palatable flavours like strawberry, coffee, vanilla etc.
  • Chocolate used in the following example may be ordinary chocolates used in the preparation of candy, chocolate and also include white chocolate and milk chocolate.
  • Temperature of melting may be upto 45°C or slightly more but care must be taken not to bum the chocolate. Similarly, cooling temperature is not critical and may be low enough to solidify the molten chocolate.
  • Example 2 The above example may be repeated with milk chocolate, white chocolate, dark chocolate and milk coverture chocolate compound.
  • Example 2 The above example may be repeated with milk chocolate, white chocolate, dark chocolate and milk coverture chocolate compound.
  • Conventional rolled dough biscuit mix is prepared by rubbing fat into flour and kneading into a dough. Nuts coated with chocolate/honey/coconut are incorporated therein before shaping and baking the dough.
  • the products obtained in both the above recited examples are found crispier, crunchier and having enhanced flavour and texture. These products rate higher in palatability and nutty flavour when compared to similar products obtained by using un coated nuts/seeds.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne des produits de confiserie, tels des chocolats et des biscuits. Selon l'invention, les confiseries renferment des noix et/ou des graines comestibles enrobées telles que des amandes, des pistaches, des noix de cajou, des noix, des noix de pécan, des noix du Brésil, des noix de macadamia, des pignons etc., ainsi que des cacahuètes et des graines de tournesol. L'enrobage est effectué selon un procédé connu avec du cacao, du sucre, de la noix de coco et d'autres ingrédients semblables. La présente invention porte aussi sur un procédé permettant de préparer de telles confiseries renfermant des noix et des graines enrobées qui sont ajoutées au mélange servant à confectionner ces confiseries. Les produits ainsi obtenus sont plus croustillants, croquants et offrent des arômes plus accentués.
PCT/IN2006/000109 2006-03-30 2006-03-30 Confiseries renfermant des noix enrobees WO2007113843A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/IN2006/000109 WO2007113843A1 (fr) 2006-03-30 2006-03-30 Confiseries renfermant des noix enrobees

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IN2006/000109 WO2007113843A1 (fr) 2006-03-30 2006-03-30 Confiseries renfermant des noix enrobees

Publications (1)

Publication Number Publication Date
WO2007113843A1 true WO2007113843A1 (fr) 2007-10-11

Family

ID=38563163

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IN2006/000109 WO2007113843A1 (fr) 2006-03-30 2006-03-30 Confiseries renfermant des noix enrobees

Country Status (1)

Country Link
WO (1) WO2007113843A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009070851A2 (fr) 2007-12-08 2009-06-11 Dimitrios Efthimiou Filtre à air personnel équipé d'un amplificateur et d'un vibreur
WO2013086597A1 (fr) * 2011-12-13 2013-06-20 Smart Acaí Ltda - Me Procédé pour la confection d'un bonbon dragéifié à base d'açaï
US9474291B2 (en) 2009-04-09 2016-10-25 The Folger Coffee Company Process for producing compacted ground roast coffee tablet
US9474290B2 (en) 2009-04-09 2016-10-25 The Folger Coffee Company Process of producing dual-compacted ground roast coffee tablet
IT201900007926A1 (it) * 2019-06-04 2020-12-04 Mirko Barzaghi Cioccolatini alla moringa oleifera, procedimento per la loro produzione e loro usi.

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
WOLF-COHEN E.: "Step-B-Step Irrestible Chocolate", 1994, ANNESS PUBLISHING LIMITED, NEW YORK, pages: 48,49,82 *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009070851A2 (fr) 2007-12-08 2009-06-11 Dimitrios Efthimiou Filtre à air personnel équipé d'un amplificateur et d'un vibreur
US9474291B2 (en) 2009-04-09 2016-10-25 The Folger Coffee Company Process for producing compacted ground roast coffee tablet
US9474290B2 (en) 2009-04-09 2016-10-25 The Folger Coffee Company Process of producing dual-compacted ground roast coffee tablet
US9603376B2 (en) 2009-04-09 2017-03-28 The Folger Coffee Company Ground roast dual compressed coffee tablet
US9756869B2 (en) 2009-04-09 2017-09-12 The Folger Coffee Company Ground roast dual compressed coffee tablet
WO2013086597A1 (fr) * 2011-12-13 2013-06-20 Smart Acaí Ltda - Me Procédé pour la confection d'un bonbon dragéifié à base d'açaï
IT201900007926A1 (it) * 2019-06-04 2020-12-04 Mirko Barzaghi Cioccolatini alla moringa oleifera, procedimento per la loro produzione e loro usi.

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