PL443733A1 - Aerated edible product in the form of a chocolate drag e consisting of a core and a shell and method of its production - Google Patents

Aerated edible product in the form of a chocolate drag e consisting of a core and a shell and method of its production

Info

Publication number
PL443733A1
PL443733A1 PL443733A PL44373323A PL443733A1 PL 443733 A1 PL443733 A1 PL 443733A1 PL 443733 A PL443733 A PL 443733A PL 44373323 A PL44373323 A PL 44373323A PL 443733 A1 PL443733 A1 PL 443733A1
Authority
PL
Poland
Prior art keywords
core
chocolate
polish
mass
temperature
Prior art date
Application number
PL443733A
Other languages
Polish (pl)
Inventor
Elżbieta Pomietło
Krystyna Skwarczyńska-Maj
Monika Bania
Original Assignee
Maspex Food Spółka Z Ograniczoną Odpowiedzialnością
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 Maspex Food Spółka Z Ograniczoną Odpowiedzialnością filed Critical Maspex Food Spółka Z Ograniczoną Odpowiedzialnością
Priority to PL443733A priority Critical patent/PL443733A1/en
Publication of PL443733A1 publication Critical patent/PL443733A1/en

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
    • A23G1/42—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
    • A23G1/423—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 containing microorganisms or enzymes
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0026—Mixing; Roller milling for preparing chocolate
    • A23G1/003—Mixing; Roller milling for preparing chocolate with introduction or production of gas, or under vacuum; Whipping; Manufacture of cellular mass
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • 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
    • A23G2200/02—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 microorganisms, enzymes, probiotics
    • 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
    • A23G2200/06—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 beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • 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
    • A23G2220/02—Foamed, gas-expanded or cellular products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C12R2001/25—Lactobacillus plantarum

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Inorganic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Virology (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • Medicinal Preparation (AREA)
  • Medicines Containing Antibodies Or Antigens For Use As Internal Diagnostic Agents (AREA)

Abstract

Przedmiotem zgłoszenia jest nagazowany wyrób jadalny w postaci drażetki czekoladowej składającej się z nagazowanego czekoladowego rdzenia o porowatej strukturze oraz cukrowej otoczki, charakteryzujący się tym, że zawiera prebiotyk w postaci gluko-oligosacharydu oraz bakterie probiotyczne, które stanowi szczep Lactobacillus plantarum PL8, zdeponowany w Polskiej Kolekcji Mikroorganizmów w Instytucie Immunologii i Terapii Doświadczalnej Polskiej Akademii Nauk pod numerem B/00372, w ilości ≥ 10<sup>6</sup> jtk/g, który jest mikrokapsułkowany w nośniku tłuszczowym, zawierającym lub stanowiącym tłuszcz kakaowy, przy czym bakterie probiotyczne zawarte są w rdzeniu albo w rdzeniu i otoczce. Kolejnym przedmiotem zgłoszenia jest sposób wytwarzania nagazowanego wyrobu w postaci drażetki czekoladowej składającej się z nagazowanego czekoladowego rdzenia oraz cukrowej otoczki według wynalazku i obejmujący następujące etapy: a) mieszanie wstępne prebiotyku z masą tłuszczową w temperaturze 37°C - 42°C przez 40 - 60 min; b) rozdrabnianie powstałej w etapie a) masy w temperaturze 46°C – 52°C przez 40 - 90 min; c) dodawanie do rozdrobnionej masy probiotyku, którym jest płynna szczepionka szczepu Lactobacillus plantarum PL8, zdeponowanego w Polskiej Kolekcji Mikroorganizmów w Instytucie Immunologii i Terapii Doświadczalnej Polskiej Akademii Nauk pod numerem B/00372, mikrokapsułkowanego w nośniku tłuszczowym, zawierającym lub stanowiącym tłuszcz kakaowy, które jest prowadzone w temperaturze 40°C - 50°C przez okres od 1,5 godz. do 2 dni; d) włączenie CO<sub>2</sub> pod ciśnieniem 6 - 10 Ba i nagazowanie płynnej masy wytworzonej w etapie c); e) rdzeniowanie; f) otoczkowanie rdzeni wytworzonych w etapie e) otoczką cukrową.The subject of the application is a carbonated edible product in the form of a chocolate dragee consisting of a carbonated chocolate core with a porous structure and a sugar coating, characterized in that it contains a prebiotic in the form of a gluco-oligosaccharide and probiotic bacteria, which are the Lactobacillus plantarum PL8 strain, deposited in the Polish Collection of Microorganisms at the Institute of Immunology and Experimental Therapy of the Polish Academy of Sciences under number B/00372, in an amount of ≥ 10<sup>6</sup> cfu/g, which is microencapsulated in a fatty carrier containing or consisting of cocoa butter, wherein the probiotic bacteria are contained in the core or in the core and coating. The next subject of the application is a method of manufacturing a gassed product in the form of a chocolate dragee consisting of a gassed chocolate core and a sugar coating according to the invention and comprising the following steps: a) preliminary mixing of the prebiotic with the fat mass at a temperature of 37°C - 42°C for 40 - 60 minutes; b) grinding the mass resulting from step a) at a temperature of 46°C - 52°C for 40 - 90 minutes; c) adding to the ground mass a probiotic, which is a liquid vaccine of the Lactobacillus plantarum PL8 strain, deposited in the Polish Collection of Microorganisms at the Institute of Immunology and Experimental Therapy of the Polish Academy of Sciences under number B/00372, microencapsulated in a fatty carrier containing or consisting of cocoa butter, which is carried out at a temperature of 40°C - 50°C for a period of 1.5 hours. up to 2 days; d) switching on CO<sub>2</sub> at a pressure of 6 - 10 Bar and gassing the liquid mass produced in stage c); e) coring; f) encapsulating the cores produced in stage e) with a sugar coating.

PL443733A 2023-02-10 2023-02-10 Aerated edible product in the form of a chocolate drag e consisting of a core and a shell and method of its production PL443733A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL443733A PL443733A1 (en) 2023-02-10 2023-02-10 Aerated edible product in the form of a chocolate drag e consisting of a core and a shell and method of its production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL443733A PL443733A1 (en) 2023-02-10 2023-02-10 Aerated edible product in the form of a chocolate drag e consisting of a core and a shell and method of its production

Publications (1)

Publication Number Publication Date
PL443733A1 true PL443733A1 (en) 2024-08-12

Family

ID=92264399

Family Applications (1)

Application Number Title Priority Date Filing Date
PL443733A PL443733A1 (en) 2023-02-10 2023-02-10 Aerated edible product in the form of a chocolate drag e consisting of a core and a shell and method of its production

Country Status (1)

Country Link
PL (1) PL443733A1 (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4287216A (en) * 1979-11-16 1981-09-01 I.B.P. Industrie Buitoni Perugina S.P.A. Chocolate confection containing carbonated hard candy crystals dispersed therein
WO2012171001A2 (en) * 2011-06-10 2012-12-13 Ambo Innovations, Llc Food products containing beta-glucans and omega-3 fatty acids
PL442281A1 (en) * 2022-09-14 2024-03-18 Prolab Spółka Z Ograniczoną Odpowiedzialnością Spółka Komandytowa Lactobacillus plantarum PL8 strain and its use

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4287216A (en) * 1979-11-16 1981-09-01 I.B.P. Industrie Buitoni Perugina S.P.A. Chocolate confection containing carbonated hard candy crystals dispersed therein
US4287216B1 (en) * 1979-11-16 1983-10-11
WO2012171001A2 (en) * 2011-06-10 2012-12-13 Ambo Innovations, Llc Food products containing beta-glucans and omega-3 fatty acids
PL442281A1 (en) * 2022-09-14 2024-03-18 Prolab Spółka Z Ograniczoną Odpowiedzialnością Spółka Komandytowa Lactobacillus plantarum PL8 strain and its use

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
MD NUR HOSSAIN, CHAMINDA SENAKA RANADHEERA, ZHONGXIANG FANG, SAID AJLOUNI: "Food Sci. Technol, Campinas, 2021, 41(3): 531-543", HEALTHY CHOCOLATE ENRICHED WITH PROBIOTICS: A REVIEW, DOI: https://doi.org/10.1590/fst.11420 *
MILICA MIRKOVIC, SANJA SERATLIC, KIERAN KILCAWLEY, DAVID MANNION, NEMANJA MIRKOVIC, ZORICA RADULOVIC: "Bacteria, 2018, 18, 2570", THE SENSORY QUALITY AND VOLATILE PROFILE OF DARK CHOCOLATE ENRICHED WITH ENCAPSULATED PROBIOTIC LACTOBACILLUS PLANTARUM, DOI: 10.3390/s18082570 *
SHANTHAMMA S, PRIYANKA S, PRIYANGA S, J A MOSES & C ANANDHARAMAKRISHNAN: "Journal of Culinary Science & Technology, 2021, 21:4, 620-645", PRODUCTION OF LOW GLYCEMIC INDEX CHOCOLATES WITH NATURAL SUGAR SUBSTITUTES, DOI: 10.1080/15428052.2021.1978364 *
YEI JIN FOONG, SHOO THIEN LEE I IN.,: "Journal for Food Quality, 2013, 36, 164-171", INCORPORATION OF POTENTIAL PROBIOTIC LACTOBACILLUS PLANTARUM ISOLATED FROM FERMENTED COCOA BEANS INTO DARK CHOCOLATE: BACTERIAL VIABILITY AND PHYSICOCHEMICAL PROPERTIES ANALYSIS, DOI: 10.1111/jfq.12028 *

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