PL433558A1 - Pralines and method of making pralines - Google Patents
Pralines and method of making pralinesInfo
- Publication number
- PL433558A1 PL433558A1 PL433558A PL43355820A PL433558A1 PL 433558 A1 PL433558 A1 PL 433558A1 PL 433558 A PL433558 A PL 433558A PL 43355820 A PL43355820 A PL 43355820A PL 433558 A1 PL433558 A1 PL 433558A1
- Authority
- PL
- Poland
- Prior art keywords
- pralines
- weight
- amount
- type
- pumpkin
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000000832 Ayote Nutrition 0.000 abstract 5
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 5
- 240000001980 Cucurbita pepo Species 0.000 abstract 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract 5
- 235000015136 pumpkin Nutrition 0.000 abstract 5
- 244000299461 Theobroma cacao Species 0.000 abstract 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 3
- 229910052791 calcium Inorganic materials 0.000 abstract 3
- 239000011575 calcium Substances 0.000 abstract 3
- 238000000034 method Methods 0.000 abstract 3
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 abstract 2
- 235000009470 Theobroma cacao Nutrition 0.000 abstract 2
- 235000019219 chocolate Nutrition 0.000 abstract 2
- 229940110456 cocoa butter Drugs 0.000 abstract 2
- 235000019868 cocoa butter Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 239000000845 maltitol Substances 0.000 abstract 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 abstract 2
- 229940035436 maltitol Drugs 0.000 abstract 2
- 235000010449 maltitol Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 239000008347 soybean phospholipid Substances 0.000 abstract 2
- 239000008371 vanilla flavor Substances 0.000 abstract 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 abstract 1
- 229910001424 calcium ion Inorganic materials 0.000 abstract 1
- 239000003995 emulsifying agent Substances 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 239000013538 functional additive Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Przedmiotem zgłoszenia są praliny, które zawierają kuwerturę czekoladową zawierającą mieszaninę co najmniej jednego rodzaju miazgi kakaowej, co najmniej jednego rodzaju masła kakaowego, co najmniej jednego rodzaju substancji słodzącej maltitolu, co najmniej jednego rodzaju emulgatora lecytyny sojowej i co najmniej jednego rodzaju naturalnego aromatu waniliowego, do jakich to składników dodany jest dodatek funkcjonalny z miąższu dyni wzbogaconej w jony wapnia w formie rozdrobnionej, korzystnie w kształcie kostki. Zgłoszenie obejmuje też Sposób wytwarzania pralin z dodatkiem funkcjonalnym dyni wzbogaconej w wapń, w którym świeżą dynię poddaje się procesowi mycia, oczyszczania i obierania ze skóry oraz usuwania część związanej z pestkami i wzbogaca się ją w jony wapnia, po czym uzyskany preparat z dyni dodaje się w procesie konszowania w ilości od 4 - 9% do mieszaniny składników w postaci miazgi kakaowej w ilości od 39 do 42% wagowych, maltitolu w ilości od 39 do 42% wagowych, masła kakaowego w ilości od 9 do 11% wagowych, lecytyny sojowej w ilości od 0,80 do 0,96% wagowych, naturalny aromat waniliowy w ilości od 0,20 do 0,48% wagowych, a następnie z kęsów kuwertury czekoladowej z suszoną dynią wzbogaconą w wapń formuje się praliny.The subject of the application is pralines which contain a chocolate couverture containing a mixture of at least one type of cocoa liquor, at least one type of cocoa butter, at least one type of maltitol sweetener, at least one type of soy lecithin emulsifier and at least one type of natural vanilla flavor, for what ingredients is the functional additive of calcium enriched pumpkin flesh added in a comminuted, preferably cube-shaped form. The application also covers a method for the production of pralines with the functional addition of a calcium-enriched pumpkin, in which a fresh pumpkin is subjected to a process of washing, cleansing and peeling from the skin and removing the part associated with the seeds and enriching it with calcium ions, and then the obtained pumpkin preparation is added in the conching process in an amount of 4 - 9% to a mixture of cocoa liquor ingredients in an amount of 39 to 42% by weight, maltitol in an amount of 39 to 42% by weight, cocoa butter in an amount of 9 to 11% by weight, soy lecithin in an amount of 0.80 to 0.96% by weight, a natural vanilla flavor of 0.20 to 0.48% by weight, and then pralines are formed from chunks of chocolate couverture with dried calcium enriched pumpkin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL433558A PL242305B1 (en) | 2020-04-16 | 2020-04-16 | Pralines and method of making pralines |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL433558A PL242305B1 (en) | 2020-04-16 | 2020-04-16 | Pralines and method of making pralines |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL433558A1 true PL433558A1 (en) | 2021-10-18 |
| PL242305B1 PL242305B1 (en) | 2023-02-06 |
Family
ID=78595234
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL433558A PL242305B1 (en) | 2020-04-16 | 2020-04-16 | Pralines and method of making pralines |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL242305B1 (en) |
-
2020
- 2020-04-16 PL PL433558A patent/PL242305B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL242305B1 (en) | 2023-02-06 |
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