ES1228880U - Chocolate candies filled with nuts covered with honey (Machine-translation by Google Translate, not legally binding) - Google Patents
Chocolate candies filled with nuts covered with honey (Machine-translation by Google Translate, not legally binding) Download PDFInfo
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- ES1228880U ES1228880U ES201900161U ES201900161U ES1228880U ES 1228880 U ES1228880 U ES 1228880U ES 201900161 U ES201900161 U ES 201900161U ES 201900161 U ES201900161 U ES 201900161U ES 1228880 U ES1228880 U ES 1228880U
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- honey
- chocolate
- weight
- nuts
- covered
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 44
- 235000012907 honey Nutrition 0.000 title claims abstract description 32
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 20
- 244000299461 Theobroma cacao Species 0.000 claims description 44
- 235000014571 nuts Nutrition 0.000 claims description 17
- 235000020234 walnut Nutrition 0.000 claims description 14
- 244000144725 Amygdalus communis Species 0.000 claims description 12
- 235000020224 almond Nutrition 0.000 claims description 12
- 241000758791 Juglandaceae Species 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 241000723382 Corylus Species 0.000 description 9
- 235000007466 Corylus avellana Nutrition 0.000 description 9
- 241000758789 Juglans Species 0.000 description 9
- 235000009496 Juglans regia Nutrition 0.000 description 9
- 240000006711 Pistacia vera Species 0.000 description 9
- 235000020233 pistachio Nutrition 0.000 description 9
- 235000014594 pastries Nutrition 0.000 description 7
- 235000011437 Amygdalus communis Nutrition 0.000 description 6
- 239000011248 coating agent Substances 0.000 description 6
- 238000000576 coating method Methods 0.000 description 6
- 235000001543 Corylus americana Nutrition 0.000 description 5
- 235000003447 Pistacia vera Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 235000011869 dried fruits Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
Description
DESCRIPCIONDESCRIPTION
Bombones de chocolate rellenos de frutos secos cubiertos con miel.Chocolate candies filled with nuts covered with honey.
Sector de la tecnicaSector of the technique
La presente invention, segun se expresa en esta description, se refiere a un surtido de productos de reposterla o bombones, que contiene chocolate, frutos secos como son la almendra, la nuez, la avellana o el pistacho y miel.The present invention, as expressed in this description, refers to an assortment of pastry products or chocolates, containing chocolate, nuts such as almond, walnut, hazelnut or pistachio and honey.
El solicitante desconoce la existencia en el mercado alimenticio de bombones de chocolate rellenos de frutos secos cubiertos con miel, puesto que si nos referimos al bombon de nuez, el producto contiene chocolate en forma de nuez, que a su vez, esta rellena de una nuez pelada y cubierta con miel tostada.The applicant is unaware of the existence in the food market of chocolate chocolates filled with nuts covered with honey, since if we refer to the walnut bombon, the product contains chocolate in the form of a nut, which in turn is filled with a nut peeled and covered with toasted honey.
De igual forma ocurre con el bombon de almendra, el bombon de avellana, y el bombon de pistacho.In the same way it happens with the almond bombon, the hazelnut bombon, and the pistachio bombon.
Antecedentes de la invencionBackground of the invention
En el mercado alimenticio existen gran cantidad y tipos de bombones, o productos dulces con las variantes e ingredientes como son el chocolate y los frutos secos, en formato unidad, como son los bombones individuales, en formato de surtidos formando un conjunto, en formato tableta, etc.In the food market there are lots and types of chocolates, or sweet products with variants and ingredients such as chocolate and nuts, in unit format, such as individual chocolates, in assortments format forming a set, in tablet format , etc.
Los bombones o pequenos dulces de la presente invencion, se caracterizan por utilizar un recubrimiento de miel tostada o sin tostar que se le realizan a los frutos secos en su elaboracion.The candies or small candies of the present invention, are characterized by using a coating of roasted or unroasted honey that is made to the nuts in its preparation.
Explication de la invencionExplanation of the invention
El producto alimenticio de la invencion, es un surtido de bombones o pequenos dulces que comprende los ingredientes chocolate, miel, y frutos secos como son la almendra, la nuez, la avellana o el pistacho. La elaboration del producto de invencion consta en primer lugar, de la elaboration de la cascara en chocolate del fruto seco a elegir, es decir, si realizamos un bombon o pequeno dulce de nuez, esta cascara de chocolate tendra que ser con forma de nuez, empleando para dicha labor la utilization de moldes.The food product of the invention is an assortment of chocolates or small sweets comprising the ingredients chocolate, honey, and nuts such as almonds, walnuts, hazelnuts or pistachios. The elaboration of the product of invention consists, first of all, of the elaboration of the chocolate shell of the dry fruit to be chosen, that is, if we make a sweet nut or small nut, this chocolate shell will have to be nut-shaped, using for this work the use of molds.
En segundo lugar, se inicia el proceso a fuego lento del tostado de la miel, y una vez esta alcance su punto optimo de tostado, se introduce la nuez pelada para ser cubierta de miel. Una vez extralda la nuez cubierta con miel, se deja reposar, a la espera de la cristalizacion de la miel e introducirla dentro de la cobertura de chocolate con forma de cascara de nuez. Una vez realizado este proceso, se tapa el dulce o bombon con la cascara de chocolate de la parte de arriba.In the second place, the process of slow simmering the honey is started, and once it reaches its optimum point of roasting, the peeled nut is introduced to be covered with honey. Once the walnut covered with honey is removed, let it rest, waiting for the crystallization of the honey and introduce it inside the chocolate coating in the shape of a walnut shell. Once this process is done, cover the candy or chocolate with the chocolate shell on top.
De igual modo se elaboran y realizan los demas dulces o bombones, es decir, si utilizamos una almendra, este bombon o pequeno dulce tendra una cascara de chocolate en forma de almendra, y dicha almendra, estara recubierta con miel tostada situada dentro de la cobertura o cascara de chocolate, a posteriori se cerrara el bombon con otra cascara o cobertura de chocolate de la parte de arriba. Este proceso es identico tanto en la utilizacion de avellana y/o pistacho. In the same way, other sweets or chocolates are made and made, that is, if we use an almond, this chocolate or small candy will have an almond-shaped chocolate peel, and said almond will be covered with toasted honey located inside the cover. or chocolate peel, afterwards the chocolate will be closed with another shell or chocolate coating from the top. This process is identical in both the use of hazelnut and / or pistachio.
La elaboration del producto de reposterla o bombon, tambien es posible efectuarla en mitades, quedando los frutos secos al descubierto y cubiertos con miel tostada, sin el cerramiento de cobertura de chocolate, tal y como se menciona en esta description.The elaboration of the product of pastry or bombon, it is also possible to make it in halves, leaving the dried fruits exposed and covered with roasted honey, without the enclosure of chocolate cover, as mentioned in this description.
La ventaja que viene a resolver este producto de reposterla o bombon de invention, es su alto valor nutritivo aportado por los ingredientes utilizados y especialmente la miel, resolviendo el problema de que el consumidor tenga acceso a su degustacion. En la elaboration del producto de la presente invencion, no se utilizan colorantes ni conservantes artificiales severos.The advantage that comes to solve this product of pastry or bombon de invention, is its high nutritional value provided by the ingredients used and especially honey, solving the problem that the consumer has access to its tasting. In the elaboration of the product of the present invention, dyes or severe artificial preservatives are not used.
Breve description de los dibujosBrief description of the drawings
La figura 1, muestra, (2) la cobertura de chocolate con forma y aspecto de nuez, (3) es una portion de cobertura de chocolate, (4) la miel, (5) la nuez cubierta con miel tostada, donde 3, 4 y 5 muestran una section trasversal del bombon.Figure 1, shows, (2) chocolate coverage with walnut shape and appearance, (3) is a portion of chocolate coverage, (4) honey, (5) walnut covered with toasted honey, where 3, 4 and 5 show a cross section of the bombon.
La figura 2, muestra un bombon de elaboration en mitad, sin la cobertura de chocolate en su parte de arriba, donde (3) es la cobertura de chocolate con forma del fruto seco utilizado, en este caso nuez, (4) es la nuez cubierta con miel tostada.Figure 2 shows a half-brewing bombon, without chocolate coating on top, where (3) is the chocolate coating in the form of the dried fruit used, in this case walnut, (4) is the walnut covered with honey toast.
Realization preferente de la inventionPreferred embodiment of the invention
Producto de reposterla o bombon que comprende almendras, nueces, avellanas, pistachos, chocolate y miel. Esta miel, podra estar tostada o no. En la realization preferente, el producto de reposterla o bombon de nuez de la invention comprende aproximadamente:Pastry product or bombon that includes almonds, walnuts, hazelnuts, pistachios, chocolate and honey. This honey, may be toasted or not. In the preferred embodiment, the nut pastry product of the invention comprises approximately:
- 50% del peso en chocolate.- 50% of the weight in chocolate.
- 30% del peso en nueces.- 30% of the weight in walnuts.
- 20% del peso en miel.- 20% of the weight in honey.
En la realization preferente del producto de reposterla o bombon de almendra de la invention, comprende aproximadamente:In the preferred embodiment of the almond confection product or bombon of the invention, it comprises approximately:
- 60% del peso en chocolate.- 60% of the weight in chocolate.
- 20% del peso en almendras.- 20% of the weight in almonds.
- 20% del peso en miel.- 20% of the weight in honey.
En la realization preferente del producto de reposterla o bombon de avellana de la invention, comprende aproximadamente:In the preferred embodiment of the confectionery product or hazelnut bombon of the invention, it comprises approximately:
- 50% del peso en chocolate.- 50% of the weight in chocolate.
- 30% del peso en avellanas.- 30% of the weight in hazelnuts.
- 20% del peso en miel.- 20% of the weight in honey.
En la realization preferente del producto de reposterla o bombon de pistacho de la invention, comprende aproximadamente:In the preferred embodiment of the pistachio pastry product or bombon of the invention, it comprises approximately:
- 50% del peso en chocolate. - 50% of the weight in chocolate.
- 40% del peso en pistachos.- 40% of the weight in pistachios.
- 10% del peso en miel.- 10% of the weight in honey.
Otra forma de realization preferente, consiste en la realization del producto de reposterla o bombon con media cascara de cobertura de chocolate, quedando el fruto seco a elaborar al descubierto y cubierto con miel. En el caso de la elaboration del bombon de la invention de nuez, este comprende aproximadamente:Another form of preferential realization consists in the realization of the product of pastry or chocolate with half shell of chocolate coating, leaving the dried fruit to be prepared uncovered and covered with honey. In the case of the elaboration of the bombon of the walnut invention, it comprises approximately:
- 40% del peso en chocolate.- 40% of the weight in chocolate.
- 40% del peso en nueces.- 40% of the weight in walnuts.
- 20% del peso en miel.- 20% of the weight in honey.
En la realizacion preferente del producto de reposterla o bombon de almendra de la invencion, comprende aproximadamente:In the preferred embodiment of the almond confectionery product or bombon of the invention, it comprises approximately:
- 40% del peso en chocolate.- 40% of the weight in chocolate.
- 40% del peso almendras.- 40% of the weight of almonds.
- 20% del peso en miel.- 20% of the weight in honey.
En la realizacion preferente del producto de reposterla o bombon de avellana de la invencion, comprende aproximadamente:In the preferred embodiment of the confectionery product or hazelnut bombon of the invention, it comprises approximately:
- 40% del peso en chocolate.- 40% of the weight in chocolate.
- 40% del peso en avellanas.- 40% of the weight in hazelnuts.
- 20% del peso en miel.- 20% of the weight in honey.
En la realizacion preferente del producto de reposterla o bombon de pistacho de la invencion, comprende aproximadamente:In the preferred embodiment of the pistachio confectionery product or bombon of the invention, it comprises approximately:
- 40% del peso en chocolate.- 40% of the weight in chocolate.
- 40% del peso en pistachos.- 40% of the weight in pistachios.
- 10% del peso en miel. - 10% of the weight in honey.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201900161U ES1228880Y (en) | 2019-03-26 | 2019-03-26 | Chocolate bonbons stuffed with nuts covered with honey |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201900161U ES1228880Y (en) | 2019-03-26 | 2019-03-26 | Chocolate bonbons stuffed with nuts covered with honey |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES1228880U true ES1228880U (en) | 2019-04-30 |
| ES1228880Y ES1228880Y (en) | 2019-07-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES201900161U Expired - Fee Related ES1228880Y (en) | 2019-03-26 | 2019-03-26 | Chocolate bonbons stuffed with nuts covered with honey |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES1228880Y (en) |
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2019
- 2019-03-26 ES ES201900161U patent/ES1228880Y/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| ES1228880Y (en) | 2019-07-25 |
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