BE1003493A6 - Cacao-based preparation - Google Patents

Cacao-based preparation Download PDF

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Publication number
BE1003493A6
BE1003493A6 BE8901403A BE8901403A BE1003493A6 BE 1003493 A6 BE1003493 A6 BE 1003493A6 BE 8901403 A BE8901403 A BE 8901403A BE 8901403 A BE8901403 A BE 8901403A BE 1003493 A6 BE1003493 A6 BE 1003493A6
Authority
BE
Belgium
Prior art keywords
cocoa
addition
sugar
extracts
orange
Prior art date
Application number
BE8901403A
Other languages
French (fr)
Original Assignee
Ferme Charlemagne Sprl
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 Ferme Charlemagne Sprl filed Critical Ferme Charlemagne Sprl
Priority to BE8901403A priority Critical patent/BE1003493A6/en
Application granted granted Critical
Publication of BE1003493A6 publication Critical patent/BE1003493A6/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
    • A23G1/48—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
    • 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
    • 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
    • A23G2200/14—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 fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

Landscapes

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

Abstract

The preparation based on cacao comprising chocolate formed by a mass ofcacao, sugar, cocoa butter, lecithin and vanillin is characterised by anaddition of orange extracts and ginger extracts. In one form, it alsocontains freeze-dried orange.

Description

       

  Préparation à base de cacao

  
La présente invention est relative aux préparations à base de cacao pour la confection de plaquettes de chocolat et concerne l'addition d'un ou plusieurs condiments pour donner à la préparation, par exemple une plaquette de chocolat, une saveur particulière.

  
Une préparation à base de cacao suivant l'invention, comportant du chocolat constitué par une masse de cacao, du sucre, du beurre de cacao, de la lécithine et de la vanilline, est caractérisée par une addition d'extraits d'orange et d'extraits de gingembre.

  
Dans une réalisation suivant l'invention la préparation comporte également une incorporation d'orange lyophylisée, et éventuellement de sucre.

  
Les additions sont déterminées suivant le goût à donner aux plaquettes de chocolat et suivant le type de condiment utilisé.

  
Une préparation suivant l'invention est caractérisée par la proportion suivante des divers ingrédients :

  

 <EMI ID=1.1> 
 

  
La préparation suivant l'invention est avantageusement, mais pas nécessairement, réalisée en passant par les étapes suivantes : fonte puis tempérage du chocolat, éventuellement addition du sucre, incorporation des extraits et éventuellement de l'orange lyophylisée, moulage.

  
La structure finale de la plaquette de chocolat sera granuleuse ou lisse suivant le pourcentage d'orange lyophylisée et éventuellement du sucre additionnés après tempérage.

  
La plaquette pourra se présenter sous diverses formes,

  
 <EMI ID=2.1> 

  
Une préparation suivant l'invention peut également se présenter sous forme de pâte, mousse ou mousseline par addition de matière grasse .émulsionnée ou non, butyrique ou non.



  Cocoa preparation

  
The present invention relates to cocoa-based preparations for making chocolate wafers and relates to the addition of one or more condiments to give the preparation, for example a chocolate wafer, a particular flavor.

  
A cocoa-based preparation according to the invention, comprising chocolate consisting of a cocoa mass, sugar, cocoa butter, lecithin and vanillin, is characterized by the addition of extracts of orange and 'ginger extracts.

  
In an embodiment according to the invention, the preparation also includes an incorporation of lyophilized orange, and optionally of sugar.

  
The additions are determined according to the taste to be given to the chocolate wafers and according to the type of condiment used.

  
A preparation according to the invention is characterized by the following proportion of the various ingredients:

  

 <EMI ID = 1.1>
 

  
The preparation according to the invention is advantageously, but not necessarily, carried out by passing through the following stages: melting then tempering of the chocolate, possibly addition of the sugar, incorporation of the extracts and possibly of the lyophilized orange, molding.

  
The final structure of the chocolate bar will be grainy or smooth depending on the percentage of lyophilized orange and possibly the added sugar after tempering.

  
The brochure can be presented in various forms,

  
 <EMI ID = 2.1>

  
A preparation according to the invention can also be in the form of a paste, foam or muslin by addition of fat .emulsified or not, butyric or not.

Claims (6)

RevendicationsClaims 1. Préparation à base de cacao, comportant du chocolat constitué par une masse de cacao, du sucre, du beurre de cacao, de la lécithine et de la vanilline, caractérisée par une addition d'extraits d'orange et d'extraits de gingembre. 1. Cocoa-based preparation, comprising chocolate consisting of a cocoa mass, sugar, cocoa butter, lecithin and vanillin, characterized by the addition of orange extracts and ginger extracts . 2. Préparation à base de cacao suivant la revendication 1, caractérisée par une incorporation d'orange lyophylisée. 2. Cocoa preparation according to claim 1, characterized by the incorporation of lyophilized orange. 3. Préparation à base de cacao suivant l'une ou l'autre des revendications 1 et 2, caractérisée par une addition de sucre. 3. Cocoa preparation according to either of claims 1 and 2, characterized by the addition of sugar. 4. Préparation à base de cacao suivant les revendications 1 à 3, caractérisée par la proportion des divers ingrédients : <EMI ID=3.1> 4. Cocoa-based preparation according to claims 1 to 3, characterized by the proportion of the various ingredients:  <EMI ID = 3.1> 5. Préparation à base de cacao suivant une ou plusieurs des revendications 1 à 4, caractérisée en ce qu'elle comporte les étapes suivantes : fonte puis tempérage du chocolat, addition de sucre, addition des extraits et de l'orange lyophylisée, moulage. 5. Preparation based on cocoa according to one or more of claims 1 to 4, characterized in that it comprises the following stages: melting then tempering of the chocolate, addition of sugar, addition of the extracts and of the lyophylized orange, molding. 6. Préparation à base de cacao suivant une ou plusieurs des revendications 1 à 6, caractérisée en ce qu'elle se présente sous forme de pâte, mousse ou mousseline par addition de matière grasse émulsionnée ou non, butyrique ou non. 6. Cocoa-based preparation according to one or more of claims 1 to 6, characterized in that it is in the form of a paste, foam or muslin by addition of fat, emulsified or not, butyric or not.
BE8901403A 1989-12-28 1989-12-28 Cacao-based preparation BE1003493A6 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BE8901403A BE1003493A6 (en) 1989-12-28 1989-12-28 Cacao-based preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE8901403A BE1003493A6 (en) 1989-12-28 1989-12-28 Cacao-based preparation

Publications (1)

Publication Number Publication Date
BE1003493A6 true BE1003493A6 (en) 1992-04-07

Family

ID=3884442

Family Applications (1)

Application Number Title Priority Date Filing Date
BE8901403A BE1003493A6 (en) 1989-12-28 1989-12-28 Cacao-based preparation

Country Status (1)

Country Link
BE (1) BE1003493A6 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0898897A3 (en) * 1997-07-24 2000-05-31 Societe Des Produits Nestle S.A. Low fat chocolate
EP1523245A2 (en) * 2002-07-18 2005-04-20 Barry Callebaut AG. Gelatin substitute product and uses in food preparation

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0898897A3 (en) * 1997-07-24 2000-05-31 Societe Des Produits Nestle S.A. Low fat chocolate
US6200625B1 (en) 1997-07-24 2001-03-13 Nestec S.A. Preparation of chocolate products with limonene to reduce fat content
EP1523245A2 (en) * 2002-07-18 2005-04-20 Barry Callebaut AG. Gelatin substitute product and uses in food preparation
EP1523245B1 (en) * 2002-07-18 2014-04-16 Barry Callebaut AG Gelatin substitute product and uses in food preparation

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Legal Events

Date Code Title Description
RE20 Patent expired

Owner name: FERME CHARLEMAGNE S.P.R.L.

Effective date: 19951228