DE873790C - Process for the production of chocolate, cocoa products and sugar confectionery for dietetic purposes - Google Patents
Process for the production of chocolate, cocoa products and sugar confectionery for dietetic purposesInfo
- Publication number
- DE873790C DE873790C DEK8141A DEK0008141A DE873790C DE 873790 C DE873790 C DE 873790C DE K8141 A DEK8141 A DE K8141A DE K0008141 A DEK0008141 A DE K0008141A DE 873790 C DE873790 C DE 873790C
- Authority
- DE
- Germany
- Prior art keywords
- oil
- chocolate
- water
- active ingredients
- sugar confectionery
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
- 244000299461 Theobroma cacao Species 0.000 title claims description 28
- 235000019219 chocolate Nutrition 0.000 title claims description 21
- 238000000034 method Methods 0.000 title claims description 8
- 235000012094 sugar confectionery Nutrition 0.000 title claims description 7
- 235000009470 Theobroma cacao Nutrition 0.000 title claims description 6
- 235000005911 diet Nutrition 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 230000000378 dietary effect Effects 0.000 title description 2
- 239000004480 active ingredient Substances 0.000 claims description 23
- 239000000839 emulsion Substances 0.000 claims description 12
- 229930003231 vitamin Natural products 0.000 claims description 6
- 235000013343 vitamin Nutrition 0.000 claims description 6
- 239000011782 vitamin Substances 0.000 claims description 6
- 229940088594 vitamin Drugs 0.000 claims description 6
- 230000037213 diet Effects 0.000 claims description 4
- 239000007764 o/w emulsion Substances 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims 1
- 235000016019 chocolate confectionery Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 239000007788 liquid Substances 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 4
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 4
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 4
- 235000019155 vitamin A Nutrition 0.000 description 4
- 239000011719 vitamin A Substances 0.000 description 4
- 229940045997 vitamin a Drugs 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000013367 dietary fats Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 235000021149 fatty food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000019488 nut oil Nutrition 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001575 pathological effect Effects 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- A23G1/426—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 vitamins or antibiotics
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Colloid Chemistry (AREA)
Description
Verfahren zur Herstellung von Schokolade, Kakaoerzeugnissen _ und Zuckerwaren für Diätzwecke Zu den Wirkstoffen, durch die diätetische und gesundheitliche Wirkungen erzielt werden, gehören insbesondere die Vitamine. Sie sind in, der modernen Nahrung oft in mangelnden Mengen enthalten und werden daher zur Aufrechterhaltung der Gesundheit oft zusätzlich gegeben. Sie sind entweder in Öl oder in Wasser löslich.Process for the manufacture of chocolate, cocoa products _ and Sugar confectionery for diet purposes Among the active ingredients, through the dietary and health Effects to be achieved include in particular the vitamins. You're in, the modern Food is often contained in insufficient quantities and is therefore used for maintenance often given in addition to health. They are either soluble in oil or in water.
Da .der Zusatz von Wasser zu Kakaoerzeugnissen deren. Qualität vermindert, können wasserlösliche Wirkstoffe der Schokolade nicht in flüssiger Form zugesetzt werden. Umgekehrt können in Öl gelöste Wirkstoffe nicht Zuckerwaren zugesetzt werden. In Öl gelöste Wirkstoffe können zwar in dem Kakaobutteranteil der Schokolade gelöst werden, doch haben so gelöste, ölige Wirkstoffe den Nachteil der schlechten und unsicheren Verwertung im menschlichen Körper, weil fettige Nahrungsmittel und die darin gelösten Wirkstoffe im Dünndarm zuerst durch Emulgierung für die Resorption geeignet gemacht werden müssen.Since .the addition of water to cocoa products their. If the quality is reduced, water-soluble active ingredients cannot be added to chocolate in liquid form. Conversely, active ingredients dissolved in oil cannot be added to sugar confectionery. Active ingredients dissolved in oil can be dissolved in the cocoa butter portion of chocolate, but oily active ingredients dissolved in this way have the disadvantage of poor and unsafe utilization in the human body, because fatty foods and the active ingredients dissolved in them are first made suitable for absorption in the small intestine by emulsifying them Need to become.
Außerdem hängt die Möglichkeit der Emulgierung von Fetten weitgehend von ihrem Gehalt an ungesättigten Fettsäuren ab, d. h.. von Fettgemischen mit niedrigem Schmelzpunkt.Also, the possibility of emulsification of fats largely depends on their content of unsaturated fatty acids, d. h .. of fat mixtures with low Melting point.
Wenn diese beiden Vorbedingungen nicht erfüllt sind, geht ein größerer oder auch sehr großer Teil der Nahrungsfette und damit auch :der in ihnen gelösten öligen Wirkstoffe ungenutzt mit dem Stuhlgang verloren, wodurch krankhafte Zustände auftreten können.If these two preconditions are not met, a bigger one is possible or also a very large part of the dietary fats and thus also: the dissolved in them Unused oily active ingredients are lost with the bowel movement, creating pathological conditions may occur.
Erfindungsgemäß wird bezweckt, derartige öllösliche und auch wasserlösliche Wirkstoffe so zu verarbeiten, -daB_-sie einerseits vom Körper gilt -re= sorbiert werden und andererseits geschmacklich in angenehmer Weise dem Körper zugeführt und vor Zersetzung geschützt werden.The aim of the invention is to make such oil-soluble and also water-soluble ones Active ingredients so too process, since it applies to the body on the one hand -re = are absorbed and on the other hand the taste is pleasant to the body fed and protected from decomposition.
Es ist zwar schon bekannt, daß sich ölige Wirkstoffe in emlilgierter Form leicht zu fast vollständiger Resorption bringen lassen (Öl-in-Wasser= Emulsion), und. es liegt nahe, den zum Teil unangenehmen Eigengeschmack derartiger Wirkstoffe dadurch zu überdecken, daß man diese Schokoladen oder Kakaoprodukten beimischt.It is already known that oily active ingredients are in emlilgierter Allow the form to be easily brought to almost complete absorption (oil-in-water = emulsion), and. it is obvious that such active ingredients have an unpleasant taste of their own to be covered by adding these chocolates or cocoa products.
Bei der Herstellung von. Schokolade darf jedoch Wasser keine Verwendung finden. Wenn nämlich. Wasser mit erwärmter; flüssiger Schokolade in Berührung kommt, so wird diese. flüssige Schokolade und -die daraus erhaltene feste . Schokolade nicht nur unansehnlich, sondern ihr Erstarren wird verhindert.In the manufacture of. However, chocolate must not use water Find. If namely. Water with heated; comes into contact with liquid chocolate, so will this. liquid chocolate and the solid obtained from it. chocolate not only unsightly, but also prevents them from solidifying.
Bei den obenerwähnten Emulsionen bildet aber das Wasser die kontinuierliche Phase, in der die öllöslichen Wirkstoffe in feinster Verteilung d:spergiert sind (sogenanntc Öl-in-Wasser-Emulsion). Da also der wäßrige Teil der Emulsion :derjenigeist; -der der Emulsion ihren Charakter gibt, mußte damit gerechnet werden, daß: das in der Emulsion enthaltene Wasser -die oben beschriebenen nach- -teiligen Wirkungen haben würde.In the case of the above-mentioned emulsions, however, the water forms the continuous one Phase in which the oil-soluble active ingredients are dispersed in extremely fine distribution (so-called oil-in-water emulsion). So since the aqueous part of the emulsion: is that; - who gives the emulsion its character, it had to be expected that: the in the water contained in the emulsion -the above-described disadvantageous effects would have.
Überraschenderweise wunde jedoch gefunden, daß durch den Zusatz einer Öl-in-Wasser-Emuls,ion zur flüssigen Schokolaide,das fertige Produkt in seiner Konsistenz nicht verschlechtert, sondern sogar verbessert wird. Außerdem hat diese.-Schokolade-noch -' den Vorteil, daß. die darin enthaltenen emulgierte Wirkstoffe leicht resorbiert werden: -Da in! der kontinuierlichen., wäßrigen Phase vor der Emulgierung außerdem noch wasserlösliche Wirkstoffe gelöst werden können, kann man diese mit den öllöslichen Wirkstoffen zusammen in der ölhaltigen Schokolade in flüssiger Form verarbeiten, ein ebenfalls überraschendes Ergebnis. Beispie1-i zo kg Schokoladenmasse werden im Wasserbad auf etwa 3o. bis qo° C erhitzt, bis die Masse die gewünschte Beschaffenheit hat.Surprisingly, however, found that by the addition of a wound Oil-in-water emulsions for liquid chocolate, the finished product in its consistency is not deteriorated, but actually improved. Also, this one-chocolate-still has - 'the advantage that. the emulsified active ingredients contained in it are easily absorbed be: -In there! the continuous., aqueous phase before emulsification Even water-soluble active ingredients can be dissolved, you can do this with the oil-soluble Process active ingredients together in the oil-containing chocolate in liquid form, an equally surprising result. Example 1 zo kg of chocolate mass become in a water bath to about 3o. Heated to qo ° C until the mass has the desired texture Has.
Ferner wird aus z Millionen I. E. Vitamin. A in 2oo ccm Nußöl, Zoo ccm destilliertem, sauerstofffreiem Wasser und' io g Milcheiweiß unter Ausschlüß vors Sauerstoff eine Cl-inrWasser-Emulsion hergestellt. Diese Emulsion wird dann-der verflüssigten Schokoladenmasse hinzugefügt; wobei in dem besonderen Fall des Vitamin A, das Vitamin während der Verarbeitung der Hinzufügung und der gleichmäßigen Verteilung in der Schokolade nicht in Berührung mit dem Sauerstoff der Luft kommen darf, weil dieser -das Vitamin A durch Oxydation schädigen würde. Zu diesem Zweck wird der Zusatz der - Emulsion vorteilhaft unter Kohlensäureschutz durchgeführt. Die so erhaltene Mischung von Schokolade und Wirkstoff wird dann in üblicher Weise in Formen ausgegossen und kommt entgegen allen Erwartungen bei . Abkühlung in geschmacklich gutem und einwandfreiem Zustand zur Erstarrung.In addition, z million I.E. becomes vitamin. A in 2oo cc nut oil, Zoo ccm of distilled, oxygen-free water and 100 g of milk protein with exclusion a Cl-in-water emulsion is produced in front of the oxygen. This emulsion then becomes the added liquefied chocolate mass; being in the particular case of the vitamin A, the vitamin during processing of addition and even distribution in the chocolate must not come into contact with the oxygen in the air, because this - which would damage vitamin A through oxidation. For this purpose, the The addition of the emulsion is advantageously carried out with protection from carbon dioxide. The thus obtained The mixture of chocolate and active ingredient is then poured into molds in the usual way and comes against all expectations. Cooling down in good taste and perfect condition to solidification.
- Nach dem obigen Verfahren enthalten: 5 g Diätschokolade iooo I. E. Vitamin A in emulgierter Form: Man kann aber auch andere, gewünschte Mengen in die Schokolade einarbeiten.- After the above procedure contain: 5 g diet chocolate iooo I. E. Vitamin A in emulsified form: You can also use other, desired amounts in work in the chocolate.
Beispiele An Stelle der Verwendung von Vitamin A können auch andere öllösliche Wirkstoffe, wie Vita: min D, E oder K oder deren Gemische, der Schokolade, Kakao und Zuckerwaren in der beschriebenen Weise .in Form von. Öl-in-Wasser-Emulsionen beigemischt werden.Examples Instead of using vitamin A, others can also be used Oil-soluble active ingredients, such as Vita: min D, E or K or their mixtures, the chocolate, Cocoa and sugar confectionery in the manner described .in the form of. Oil-in-water emulsions be mixed in.
' Beispiel 3 Man löst die gewünschten Mengen wasserlöslicher Wirkstoffe, z. B. Vitamine der B-Gruppe oder Vitamin C, in Wasser auf und emulgiert diese Lösung mit einem Öl oder vorzugsweise öllösliche Vitamine enthaltenden Öl und arbeitet diese Öl-in-Wasser-Emulsion in die verflüssigte Schokoladenmasse ein. -In allen Beispielen wird eine Diätschokolade von sehr gutem Aussehen und einwandfreiem Geschmack erhalten, die die Wirkstoffe in sehr gut resorbierbarer Form enthält.'Example 3 Dissolve the desired amounts of water-soluble active ingredients, z. B. vitamins of the B group or vitamin C, in water and emulsifies this solution with an oil containing oil or preferably oil-soluble vitamins and works this oil-in-water emulsion into the liquefied chocolate mass. -In all Examples are diet chocolate of very good appearance and perfect taste obtained, which contains the active ingredients in a very easily absorbable form.
Beispiel q. Öl-in-Wasser-Emulsionen; die entweder einen oder mehrere öllösliche und/oder einen oder mehrere wasserlösliche Wirkstoffe enthalten, werden ,der noch flüssigen Zuckerwarenmesse, kurz bevor sie zur Erstarrung kommen soll, in geeigneter Menge zugesetzt und gleichmäßig verteilt.Example q. Oil-in-water emulsions; either one or more Oil-soluble and / or contain one or more water-soluble active ingredients , the still liquid sugar confectionery fair just before it should solidify, added in a suitable amount and evenly distributed.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEK8141A DE873790C (en) | 1950-11-22 | 1950-11-22 | Process for the production of chocolate, cocoa products and sugar confectionery for dietetic purposes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEK8141A DE873790C (en) | 1950-11-22 | 1950-11-22 | Process for the production of chocolate, cocoa products and sugar confectionery for dietetic purposes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE873790C true DE873790C (en) | 1953-04-16 |
Family
ID=7211847
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DEK8141A Expired DE873790C (en) | 1950-11-22 | 1950-11-22 | Process for the production of chocolate, cocoa products and sugar confectionery for dietetic purposes |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE873790C (en) |
-
1950
- 1950-11-22 DE DEK8141A patent/DE873790C/en not_active Expired
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