WO2019007462A1 - Complément alimentaire à base de chocolat - Google Patents

Complément alimentaire à base de chocolat Download PDF

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Publication number
WO2019007462A1
WO2019007462A1 PCT/DE2018/100609 DE2018100609W WO2019007462A1 WO 2019007462 A1 WO2019007462 A1 WO 2019007462A1 DE 2018100609 W DE2018100609 W DE 2018100609W WO 2019007462 A1 WO2019007462 A1 WO 2019007462A1
Authority
WO
WIPO (PCT)
Prior art keywords
sugar
fruit
algae
seeds
syrup
Prior art date
Application number
PCT/DE2018/100609
Other languages
German (de)
English (en)
Inventor
Richard KUNTZSCH
Original Assignee
Kuntzsch Richard
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 Kuntzsch Richard filed Critical Kuntzsch Richard
Priority to DE112018003437.2T priority Critical patent/DE112018003437A5/de
Priority to EP18758802.5A priority patent/EP3648619A1/fr
Publication of WO2019007462A1 publication Critical patent/WO2019007462A1/fr

Links

Classifications

    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • 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
    • A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/195—Proteins from microorganisms
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight

Definitions

  • Algae have the disadvantage that they are rejected by many people in spite of their positive properties to humans. The same applies to the smell perception.
  • DE 694 25 268 T2 describes a production process of chocolate with a reduced content of calories and fat.
  • a fat reduction is here by the use of a press at temperature ranges between 25 degrees Celsius and 90 degrees Celsius and at a pressure between 10 and 1000 bar.
  • the object of the invention is the disadvantages of using algae, taste and smell, by admixture of
  • Chocolate base consists in the final product at least five very valuable natural substances with the most valuable ingredients. These are algae (Spirulina and Chlorella) as iron supplier, protein supplier, iodine supplier, chlorophyll supplier and
  • Vitamin B supplier with anti-oxidative and strong satiety effect Cocoa has a very high concentration of
  • Acerola as Vitamin C World Champion has a very high anti - oxidative effect.
  • Amaranth is rich in fiber, has a high protein content and high magnesium content, is rich in unsaturated fatty acids and has a strong satiating effect.
  • Natural substance are fruits, such as. B. Cranberries, the
  • corals have a very high mineral density
  • the minerals are also immediately bioavailable.
  • the minerals magnesium and calcium for example, in the Sango coral, the proportion of calcium is twice as high as the proportion of magnesium. This ratio is beneficial for absorption into the human organism. By a calcium-magnesium absorption in the ratio of two to one, a one-sided intake of a particular mineral is avoided, which would affect each of the other mineral.
  • the Sango - coral is also tasteless, for example, whereby their use is still advantageous.
  • hazelnuts, hazelnut rasp, or hazelnut paste as a vitamin E supplier increase the effects of the new dietary supplement or it is the addition of spices for the purpose of improving the taste and / or effect of the dietary supplement.
  • hazelnuts, hazelnut rasp, or hazelnut paste as a vitamin E supplier increase the effects of the new dietary supplement or it is the addition of spices for the purpose of improving the taste and / or effect of the dietary supplement.
  • hazelnuts, hazelnut rasp, or hazelnut paste as a vitamin E supplier increase the effects of the new dietary supplement or it is the addition of spices for the purpose of improving the taste and / or effect of the dietary supplement.
  • the already known negative effects of cocoa butter and the high sugar content of conventional chocolate are eliminated by minimizing the cocoa butter content and, for sugar, for example.
  • vitamin C acerola
  • Algae and other ingredients are added to this matrix, which in turn influence the taste and smell of the final product and at the same time increase the absorption of
  • the mixture can also be ground coral, for example, the Sango - coral
  • the basic mass based on 100 g consists of 20 to 55 g of cocoa mass, 10 to 47 g of sugar and / or sugar substitutes, 1 to 28 g of cocoa butter and non - laural fats, 0 to 25 g of milk powder, 0 to 5 g of nuts / almonds, 0 to 30 g of fruit and vegetables 1 to 10 g of dietary fiber, water, lecithin, etc.
  • a basic mass as bitter chocolate z. B. contain no milk powder.
  • Basic mass algae spirulina and / or chlorella
  • acerola acerola
  • amaranth fruit mixed with fruit
  • It can also be vegetables, seeds / seeds, teas, grasses and spices individually or in mixtures
  • bitter chocolate In a basic mass as bitter chocolate, the following ingredients are included by way of example: 48 g of cocoa mass, 40 g of sugar, 5 g of cocoa butter, 3 g of nuts and 4 g of fiber, water,
  • the following ingredients are included in a base milk chocolate: 13 g cocoa mass, 35 g sugar, 16 g cocoa butter, 20 g milk powder, 2 g nuts, 10 g fruit and 4 g fiber, bound water, lecithin.
  • the basic ingredients of white chocolate include: 45 g sugar, 26 g cocoa butter, 25 g milk powder, 11 g fruit and 3 g fiber, bound water, lecithin.
  • the ratio of calcium and magnesium is less or not affected.
  • Another species of algae is the Haematococcus alga, which has a red color. This can also color
  • the Haematococcus strain has a very high level of antioxidants.
  • the quantitative content of sugar can be significantly reduced by replacing sugar with sugar substitutes.
  • sugar substitutes For the final product, algae, ground coral, acerola,
  • bitter chocolate The basic mass described above as bitter chocolate are z.
  • the base described above as white chocolate are z.
  • the finished dietary supplement as an end product is offered in the usual chocolate form, in bars or small tablets.
  • a complete fruit eg. As a cranberry, pieces of fruit, also as dried fruit, or
  • Fruit puree or nuts, nut pieces, seeds / seeds or spices may be applied.
  • the sugars coconut blossom sugar, cane sugar, beet sugar, palm sugar,
  • Maple sugar honey, fructose, dextrose, invert sugar (50:50 mixture of glucose and fructose), isoglucose,
  • sugar-like substances sorbitol, mannitol and maltitol and / or sweeteners: acesulfame, aspartame, cyclamate, neohesper-idin,
  • Neotame, saccharin, sucralose, stevioside, thaumatin and / or herbal sweeteners carob, karobe, mahogany, cassia, sweet throats (Myrrhis odorata), sweet woods,
  • Sugarcane, sugarcorn and / or syrups maple syrup
  • Agave syrup, pear syrup, date syrup, juice of manna ash, molasses, palm sugar syrup, beet syrup, sorghum syrup, grape syrup, yakon syrup are possible variants in the use, in particular with regard to their
  • the fruit is preferably whole cranberries
  • Floating algae are, for example, Nori, Dulse,
  • grasses for example, wheatgrass, barley grass and oat grass, as tea: where it is intended for infusion plant parts or
  • Herbal extracts such as matcha, black tea, hibiscus flower tea, nettle, chamomile, peppermint, dandelion, raspberry tea, blackberry tea, lavender, sage,
  • Specified end product wherein the variant variety of this invention is not limited to the embodiments or formulations. It can be up to dietary supplements
  • the mixture for the end product according to formula ⁇ 1 ⁇ has a countless flow behavior, the lumpy and granular
  • An advantage of the end product according to the formula ⁇ 1 ⁇ is to avoid a possible improvement in the digestive power, e.g. to achieve severe flatulence or diarrhea.
  • the Reishi Mushroom also known as the Mushroom of Eternal Life, helps with the elimination of toxins. This
  • the mixture for final product according to recipe ⁇ 2 ⁇ is characterized by a granular character with very countless flow behavior. Due to the high content of fiber of the final product according to the formula ⁇ 2 ⁇ , the cravings can be alleviated in weight-conscious or weight-problematic consumers. The high nutrient density leads to a long-lasting appetite inhibition. This effect is enhanced by the attached type of tea. So can green tea
  • Ginseng* This effect is enhanced by artichokes.
  • xylitol By using xylitol, the total amount of calories can be reduced, which is also weight-conscious
  • Slime polysaccharide ide are capable of binding fifty times their own mass of water. This can both
  • the mixture for the end product according to formulation ⁇ 3 ⁇ has a moderate flow behavior, but the lumpy and grainy parts do not come to the fore during processing.
  • a possible advantage of the end product according to the formula ⁇ 3 ⁇ is to achieve a positive effect against cancer cells, since the active substance contained in turmeric curcumin 'in
  • Combination with black pepper (piperine) can act against cancer cells. This effect can be enhanced by the microalgae Spirulina. The same effect can be achieved when using red maca.
  • the maqui berry has the highest antioxidant value (ORAC value) of all known fruits.
  • Tribulus Terrestris improves circulation by means of nitrogen oxide fric- tion. Maca can improve the sperm count, as well as the
  • the mixture for the end product according to recipe ⁇ 4 ⁇ has a good flow behavior, since the proportion of the basic mass is very high.
  • the recipe ⁇ 4 ⁇ can be produced as a final product, a green mottled chocolate, which next to the special appearance also meets the healthy aspiration.
  • the red cranberries make a nice contrast to the algae and also bring a pleasant fruit acid into the chocolate. Due to the high vitamin C content, the chocolate tastes sour.
  • the Schisandra Berry (“Berry of the Five
  • Taste tastes sweet, sour, salty, spicy and bitter Depending on the consumer, the perception of taste may therefore be different. This appeals to children, for example, who know this effect from other confectionery ago. The sour taste paired with a green tongue after the Consumption are arguments that children can find interesting.
  • Chlorella alga a source of vitamin B12
  • Barley grass is one of the best
  • This bar can be mainly users
  • the algae content is reduced in this chocolate, but barley grass has a high protein content of about 40%
  • barley grass is also able to neutralize radiation and to discharge heavy metals, this is a suitable, domestic alternative to microalgae (Spirulina / Chlorella). Barley grass is also said to have a healing effect in the fight against cancer cells. pistachios
  • the mixture for the final product according to recipe ⁇ 6 ⁇ has a good flow behavior, since the proportion of cocoa butter and sugar is very high.
  • the use of xylitol can be shown to reduce tooth decay.
  • the immune system can also by the natural
  • Antioxidants are still above those of Acai.
  • the highest antioxidant property is achieved by the astaxanthin from the alga Haematococcus pluvialis, which turns the cocoa butter into a pleasant red.
  • nori-algae, black pepper and whole berries it creates a visually appealing and at the same time very healthy chocolate.
  • One gram of Sango coral contains 200mg calcium and 100mg magnesium. By adding 5g Sango - Kor every 40g bar will be the
  • formula ⁇ 7 ⁇ provides an ideal supply of the minerals calcium and magnesium. In this embodiment, however, it is a Tsar tbiter chocolate. Due to the calcium algae (Lithothamnium calcareum), which accounts for 32 percent
  • Moringa leaf powder can also be a hundred percent supply of calcium and magnesium, in almost ideal
  • Moringa leaf powder supplies a considerable amount
  • Vitamin E Omega-3 and Omega-6 fatty acids and over 14
  • vitamin E is particularly high in Moringa leaf powder and can be found in this highly dosed form in hardly any other, natural food.
  • Vitamin E has antioxidant properties and ensures proper functioning of muscles, nerves and blood cells. Vitamin E needs the presence of Vitamin C in order to
  • this recipe also has Acerola - fruit powder.
  • the calcium algae provides 100 percent daily requirement of iodine due to the concentration of 2.5 g of alga per 40 g bar. This trace element is used for the formation of
  • Day vitamin B12 - needs to be 100 percent covered.
  • the raspberry includes anthocyanins and strawberries, among others
  • Antioxidants catechin, quercetin, fighter oil, beta carotene, vitamin C, lutein, zeaxanthin, ellagic acid.
  • catechin quercetin
  • fighter oil beta carotene
  • vitamin C lutein
  • zeaxanthin ellagic acid.
  • strawberries some studies have already demonstrated efficacy against cancer cells and inflammatory processes.

Abstract

L'objectif de cette invention est de supprimer les inconvénients que présente l'utilisation d'algues (goût et odeur) grâce à un mélange de produits naturels. Cette découverte a été faite de façon inattendue lors de la création d'un nouveau chocolat, les propriétés positives du cacao sur le corps humain étant en outre utilisées. Ce complément alimentaire à base de chocolat comprend le mélange suivant : une matière de base de 100 g, entre 0 et 55 g de pâte de cacao, entre 5 et 47 g de sucre et/ou d'édulcorant, entre 0 et 28 g de beurre de cacao, entre 0 et 25 g de lait en poudre, entre 0 et 5 g de noix/amandes, entre 0 et 25 g de fruit, et entre 1 et 10 g de fibres, de l'eau liée et/ou de la lécithine, des algues (spiruline et/ou AFA et/ou chlorelle), de l'acérola, de l'amarante et une quantité de fruit. Sur 100 g, le rapport de mélange est le suivant : entre 50 et 75 g de matière de base, entre 5 et 25 g d'algues (spiruline et/ou AFA et/ou chlorelle), entre 0,5 et 5 g d'acélora, entre 0 et 15 g d'amarante, entre 0 et 25 g de fruit, légumes, graines, thés, herbes et/ou épices.
PCT/DE2018/100609 2017-07-05 2018-07-04 Complément alimentaire à base de chocolat WO2019007462A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
DE112018003437.2T DE112018003437A5 (de) 2017-07-05 2018-07-04 Nahrungsergänzungsmittel auf schokoladenbasis
EP18758802.5A EP3648619A1 (fr) 2017-07-05 2018-07-04 Complément alimentaire à base de chocolat

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE102017114939 2017-07-05
DE102017114939.2 2017-07-05
DE102017130419.3 2017-12-18
DE102017130419.3A DE102017130419A1 (de) 2017-07-05 2017-12-18 Nahrungsergänzungsmittel auf Schokoladenbasis

Publications (1)

Publication Number Publication Date
WO2019007462A1 true WO2019007462A1 (fr) 2019-01-10

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Application Number Title Priority Date Filing Date
PCT/DE2018/100609 WO2019007462A1 (fr) 2017-07-05 2018-07-04 Complément alimentaire à base de chocolat

Country Status (3)

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EP (1) EP3648619A1 (fr)
DE (2) DE102017130419A1 (fr)
WO (1) WO2019007462A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110419724A (zh) * 2019-08-27 2019-11-08 贵州木辣达康养科技有限公司 一种具有消食润肠功效的辣木咀嚼片及其加工方法
WO2022129641A1 (fr) 2020-12-18 2022-06-23 Algama Procédé de préparation de pépites de chocolat contenant des microalgues

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DE3809238A1 (de) 1987-03-18 1988-10-27 Caola Kozmetikai Diaetetische erzeugnisse
DE19906016A1 (de) 1999-02-16 2000-08-17 Green Power Internationalprodu Zubereitung für oral zu verabreichende Nahrungsergänzungs- und/oder Arzneimittel in Form von Tabletten
DE69425268T2 (de) 1993-10-20 2001-01-25 Albert Zumbe Herstellungs verfahren von schokolade mit verringertem gehalt an kalorien und fett
CN105076623A (zh) * 2015-08-08 2015-11-25 蚌埠市老顽童食品厂 一种优糖米巧克力
RU2579212C1 (ru) * 2015-01-19 2016-04-10 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) Состав для производства шоколада
CN106578273A (zh) * 2016-12-27 2017-04-26 苏州祥林生物科技有限公司 含菌藻组合物的巧克力及其制备方法
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DE3809238A1 (de) 1987-03-18 1988-10-27 Caola Kozmetikai Diaetetische erzeugnisse
DE69425268T2 (de) 1993-10-20 2001-01-25 Albert Zumbe Herstellungs verfahren von schokolade mit verringertem gehalt an kalorien und fett
DE19906016A1 (de) 1999-02-16 2000-08-17 Green Power Internationalprodu Zubereitung für oral zu verabreichende Nahrungsergänzungs- und/oder Arzneimittel in Form von Tabletten
RU2579212C1 (ru) * 2015-01-19 2016-04-10 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) Состав для производства шоколада
CN105076623A (zh) * 2015-08-08 2015-11-25 蚌埠市老顽童食品厂 一种优糖米巧克力
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110419724A (zh) * 2019-08-27 2019-11-08 贵州木辣达康养科技有限公司 一种具有消食润肠功效的辣木咀嚼片及其加工方法
WO2022129641A1 (fr) 2020-12-18 2022-06-23 Algama Procédé de préparation de pépites de chocolat contenant des microalgues
FR3117737A1 (fr) 2020-12-18 2022-06-24 Algama Procédé de préparation de pépites de chocolat contenant des microalgues

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Publication number Publication date
EP3648619A1 (fr) 2020-05-13
DE112018003437A5 (de) 2020-03-19
DE102017130419A1 (de) 2019-01-10

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