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DE10329226A1 - Production of cocoa substitute, useful for making drinking powder, sandwich spread and chocolate comprises subjecting beetroot to optional fermentation, drying and roasting - Google Patents

Production of cocoa substitute, useful for making drinking powder, sandwich spread and chocolate comprises subjecting beetroot to optional fermentation, drying and roasting Download PDF

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Publication number
DE10329226A1
DE10329226A1 DE10329226A DE10329226A DE10329226A1 DE 10329226 A1 DE10329226 A1 DE 10329226A1 DE 10329226 A DE10329226 A DE 10329226A DE 10329226 A DE10329226 A DE 10329226A DE 10329226 A1 DE10329226 A1 DE 10329226A1
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Prior art keywords
beetroot
roasting
drying
production
useful
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DE10329226A
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German (de)
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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
    • 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
    • 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
    • A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/0009—Manufacture or treatment of liquids, creams, pastes, granules, shreds or powders
    • A23G1/0016—Transformation of liquids, pastes, creams, lumps, powders, granules or shreds into powders, granules or shreds; Manufacture or treatment of powders
    • 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
    • A23G1/305—Products for covering, coating, finishing or decorating
    • 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
    • A23G1/34—Cocoa substitutes
    • 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 or 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—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/28—Coffee or cocoa flavours
    • 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
    • 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 or essential oils

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

Production of a cocoa substitute uses beetroot, with or without fermentation and drying and roasting.

Description

Die frischen Roten Beeten werden fein geraspelt und anschließend bei Temperaturen von 40 bis 80 °C getrocknet. Dieser Vorgang dauert 4 – 8 Stunden. Anschließend wird das Trockenmaterial 15 bis 30 Minuten lang bei Temperaturen von 120 – 150 °C geröstet, bis es eine schokoladenbraune Färbung angenommen hat. Nach Abkühlung wird das Produkt staubfein gemahlen und ist damit fertig.The fresh beetroot finely grated and then at temperatures from 40 to 80 ° C dried. This process takes 4-8 hours. Then will the dry material for 15 to 30 minutes at temperatures of Roasted at 120 - 150 ° C until it assumed a chocolate brown color Has. After cooling the product is finely ground and is finished.

Die unterschiedlichen Temperaturen bewirken geschmackliche Variationen.The different temperatures cause variations in taste.

Das Problem bei Roten Beeten ist der starke Erdgeschmack. Bei auf dem Markt befindlichem Rote Beete Pulver wird dieser durch milchsaure Vergärung beseitigt. Bei meinem Verfahren geschieht durch die Art der Trocknung und Röstung eine Umwandlung dieses Erdgeschmackes in intensiven Kakaogeschmack.The problem with beetroot is the strong earth taste. With beetroot on the market Powder is removed by lactic fermentation. With mine The process happens due to the type of drying and roasting Conversion of this earth taste into an intense cocoa taste.

Der Erdgeschmack verschwindet auch durch 15 bis 20 stündige Fermentation bei 15 – 25 °C. Anschließend kann mit niedrigeren Temperaturen als oben beschrieben, getrocknet und geröstet werden. Dadurch werden weniger Inhaltsstoffe der Roten Beeten verändert und der Kakaogeschmack ist milder.The earth taste also disappears through 15 to 20 hours Fermentation at 15 - 25 ° C. Then you can with lower temperatures than described above, dried and roasted become. As a result, fewer ingredients in the beetroot are changed and the cocoa taste is milder.

Das Pulver kann nun zur Herstellung eines Kakaogetränkes mit feinem Zucker gemischt und mit etwas Zimt und Vanille gewürzt werden. Es löst sich gut in Milch oder Wasser.The powder can now be made a cocoa drink mixed with fine sugar and seasoned with a little cinnamon and vanilla. It solves feel good in milk or water.

Zur Herstellung eines „Nutella-artigen" Brotaufstriches wird das Trockenpulver mit Haselnussmark, Sonnenblumenöl, Milchpulver, Sahne und feinem Zucker gemischt.For the production of a "Nutella-like" spread the dry powder with hazelnut pulp, sunflower oil, milk powder, Cream and fine sugar mixed.

Es lassen sich auch Pralinen, Rumkugeln und Schokolade daraus herstellen.

  • 1. Er ist wesentlich besser bekömmlich. Das typische Kakao-Völlegefühl ist nicht vorhanden, weshalb besonders Kinder Rote-Beete-Kakaogetränke den herkömmlichen vorziehen.
  • 2. Der Geschmack ist besser und kakaoähnlicher als bei anderen Kakaoersatzprodukten.
  • 3. Die im herkömmlichen Kakao enthaltenen Alkaloide Theobromin und Coffein fehlen.
  • 4. Es braucht nicht einmal die Hälfte des sonst notwendigen Zuckers zugesetzt werden, weil das Produkt von Natur aus süß schmeckt und keine Bitterstoffe enthält.
  • 5. Es ist ein Vollwertprodukt, weil die ganze Pflanze verwendet wird, nicht nur Auszüge.
  • 6. Es ist aus heimischer Produktion einfacher und preisgünstiger herstellbar.
  • 7. Rote Beete gelten wegen ihrer Inhaltsstoffe als das wertvollste Gemüse.
  • 8. Der Hauptvorteil sind die gesundheitlichen Wirkungen:
Vorteile des Rote-Beete-Kakaos im Vergleich zu herkömmlichem Kakao:Chocolates, rum balls and chocolate can also be made from it.
  • 1. It is much easier to digest. The typical cocoa feeling of fullness does not exist, which is why children especially prefer beetroot cocoa drinks to conventional ones.
  • 2. The taste is better and more like cocoa than with other cocoa substitutes.
  • 3. The alkaloids theobromine and caffeine contained in conventional cocoa are missing.
  • 4. It is not even necessary to add half of the sugar otherwise required because the product tastes sweet by nature and contains no bitter substances.
  • 5. It is a whole food product because the whole plant is used, not just extracts.
  • 6. It is easier and cheaper to manufacture from domestic production.
  • 7. Beetroot is considered the most valuable vegetable because of its ingredients.
  • 8. The main advantage is the health effects:
Advantages of beetroot cocoa compared to conventional cocoa:

„Durch Rote Beete werden Schwache stark und Schüchterne mutig" Volksmund“Beetroots make you weak strong and shy brave "vernacular

Inhaltsstoffe: Provitamin A, B1, B2, B6, B9 (Folsäure), C, Mangan, Kupfer, Kalium, Calcium, Phosphor, Magnesium, Eisen, Jod, Schwefel, Natrium. Die Farbstoffe Betanin und Antocyan sind besonders wichtig für die Heilwirkung.

  • 1. Die spektakulärste Wirkung der Roten Beete ist ihre Krebsfeindlichkeit. Sie ist nicht nur krebsverhindernd, sondern nachweislich Geschwulst-rückbildend. (Hugo Schulz 1919, Prof. Bakay 1939, Möse und Nothdurft 1963 und andere). Um Geschwulstrückbildungen zu bewirken ist aber die Aufnahme von 1 kg Rote Beete pro Tag notwendig. Das ist auf Dauer wegen des starken Eigengeschmackes unmöglich. Mein Verfahren beseitigt diesen Erdgeschmack.
  • 2. Blutbildend durch den hohen Gehalt an Folsäure und Eisen.
  • 3. Stärkt die Immunkräfte des Körpers. Vorbeugend gegen Erkältung und Grippe.
  • 4. Fördert die Lebertätigkeit und Gallensekretion (Entgiftung).
  • 5. Unterstützt die Tätigkeit der Atmungsfermente. Betazyan bildet einen brauchbaren Ersatzmechanismus für die in der Krebszelle inaktivierte Atmungsfermentkette. Rote Beete ist in der Lage die Zellatmung um 350% zu steigern.
  • 6. Fördert die Verdauung.
  • 7. Enthält nützliche Ballaststoffe.
  • 8. Schützt die Zellen vor freien Radikalen. (Wirkt damit der Zellalterung entgegen.)
  • 9. Festigt die Wände der Blutgefäße.
  • 10. Macht Fett im Blut flüssiger und beugt damit der Adernverkalkung vor.
  • 11. Folsäure ist wichtig für den Aufbau von Nukleinsäuren. Diese Eiweißbausteine sind für die Zellteilung unentbehrlich und sorgen für den Neuaufbau von Bindegewebe, für feste Fingernägel und gesunde Haare.
  • 12. Neutralisiert Gifte (Prof. Szent-Györgi)
  • 13. Belebende Wirkung durch Betanin, Allantoin, Farnesol u. a.
Ingredients: provitamin A, B1, B2, B6, B9 (folic acid), C, manganese, copper, potassium, calcium, phosphorus, magnesium, iron, iodine, sulfur, sodium. The dyes betanine and antocyanine are particularly important for the healing properties.
  • 1. The most spectacular effect of beetroot is that it is hostile to cancer. It is not only cancer-preventing, but has been shown to reverse tumor growth. (Hugo Schulz 1919, Prof. Bakay 1939, Möse and Nothdurft 1963 and others). To cause tumor regression, however, the consumption of 1 kg beetroot per day is necessary. This is impossible in the long run because of the strong taste of the own. My process eliminates this earth taste.
  • 2. Blood-forming due to the high content of folic acid and iron.
  • 3. Strengthens the body's immune powers. Prevents colds and flu.
  • 4. Promotes liver activity and bile secretion (detoxification).
  • 5. Supports the activity of the respiratory enzymes. Betazyan is a useful replacement mechanism for the respiratory enzyme chain, which is inactivated in the cancer cell. Beetroot is able to increase cellular respiration by 350%.
  • 6. Promotes digestion.
  • 7. Contains useful fiber.
  • 8. Protects the cells from free radicals. (Counteracts cell aging.)
  • 9. Strengthens the walls of the blood vessels.
  • 10. Makes fat in the blood more fluid and thus prevents vein calcification.
  • 11. Folic acid is important for building nucleic acids. These protein building blocks are essential for cell division and ensure the reconstruction of connective tissue, firm fingernails and healthy hair.
  • 12. Neutralizes poisons (Prof. Szent-Györgi)
  • 13. Invigorating effects through betanine, allantoin, farnesol and others

Wegen dieser positiven Wirkungen ist die Aufnahme erheblich größerer Mengen von Roten Beeten wünschenswert, als es jetzt geschieht. Dazu könnte mein Produkt beitragen. Wir haben das Produkt 5 Jahre lang mit besten Ergebnissen in unserer Familie (4 Kinder) getestet.Because of these positive effects is the intake of significantly larger quantities of beetroot desirable than it is now happening. Could do that contribute my product. We have the product with best for 5 years Results tested in our family (4 children).

Claims (1)

Verfahren zur Herstellung eines Kakaoersatzstoffes Dadurch gekennzeichnet, dass er mit oder ohne Fermentation und Trocknung und Röstung aus Roten Beeten gewonnen wird. This ensures that it is obtained with or without fermentation and drying and roasting of beetroot Method for preparing a cocoa substitute.
DE10329226A 2003-02-07 2003-06-28 Production of cocoa substitute, useful for making drinking powder, sandwich spread and chocolate comprises subjecting beetroot to optional fermentation, drying and roasting Withdrawn DE10329226A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE10329226A DE10329226A1 (en) 2003-02-07 2003-06-28 Production of cocoa substitute, useful for making drinking powder, sandwich spread and chocolate comprises subjecting beetroot to optional fermentation, drying and roasting

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE10305107 2003-02-07
DE10305107.4 2003-02-07
DE10329226A DE10329226A1 (en) 2003-02-07 2003-06-28 Production of cocoa substitute, useful for making drinking powder, sandwich spread and chocolate comprises subjecting beetroot to optional fermentation, drying and roasting

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DE10329226A1 true DE10329226A1 (en) 2004-08-19

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1024730B1 (en) * 2017-05-11 2018-06-07 Puratos Nv CHOCOLATE PRODUCT

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1024730B1 (en) * 2017-05-11 2018-06-07 Puratos Nv CHOCOLATE PRODUCT
WO2018206622A1 (en) * 2017-05-11 2018-11-15 Puratos Edible chocolate product
US11406116B2 (en) 2017-05-11 2022-08-09 Puratos Nv Edible chocolate product

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