• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Food product based on honey and cocoa that includes a mixture of honey and cocoa, with proportions of honey between 70% and 95% by weight (ideally 83.33%) and cocoa between 5% and 30% by weight (ideally 16.66%). The preparation process involves melting the cocoa, adding the honey, and stirring until a homogeneous mixture is obtained. The ideal melting temperature is between 40 and 70 degrees celsius (50 degrees preferably) and honey is added at about 40-45 degrees celsius. The honey used includes orange blossom honey and the cocoa is pure. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2638716A1
    申请号:ES201630507
    申请日:2016-04-21
    公开日:2017-10-23
    发明作者:Francisco BRULL CASANOVA；Jordi BRULL CASANOVA；Joan Lluis BRULL CASANOVA
    申请人:Francisco BRULL CASANOVA；Jordi BRULL CASANOVA；Joan Lluis BRULL CASANOVA；
    IPC主号:
    专利说明:


    Food product based on honey and cocoa and procedure for preparing said product.
    Object of the invention

    The present invention relates to a food product based on honey and cocoa, of energetic and healthy qualities, and of natural origin. It also refers to a process for preparing said product. 10

    Background of the invention

    Foods similar to the present product are not known to the inventor, although the energy properties of both cocoa and honey are known. fifteen

    Specifically, cocoa has antioxidant properties, a high content of vitamin C, and also a high content of fiber and serotonin. It also provides magnesium, iron and chromium and other minerals necessary for the body.
    On the other hand, honey is a fast energy source since it provides sugars of rapid metabolization, having previously been predigested by bees. They also contain enzymes and minerals that favor metabolization, and a lower glycemic index than sugar and antibacterial and sedative properties.
    Description of the invention

    The food product of the invention has a composition that provides energy necessary for vital functions in a fast and balanced way, being of natural origin, providing all the properties of its components and also a pleasant taste.

    According to the invention, the product comprises in its most basic and fundamental embodiment a mixture of honey, preferably orange blossom honey, and cocoa, ideally pure cocoa. 35

    In addition, it will very preferably include:

    -  Honey in proportion of 83.33%, and
    -  Cocoa in proportion of 16.66%.

    As for the preparation procedure, in a fundamental way it comprises melting the cocoa and adding the honey, stirring until a homogeneous mixture is achieved.
    Preferred Embodiment of the Invention

    The food product of the invention comprises a mixture of honey and cocoa, so that a natural and energy product with antibacterial properties is achieved.
    A first preferred embodiment of the product comprises:

    -  Honey in a proportion between 70% and 95% by weight,

    -  Cocoa in proportion between 5% and 30% by weight.

    An even more preferred variant of the described embodiment comprises:

    -  Honey in proportion of 83.33% by weight, (for example 125 Kg of honey) 5

    -  Cocoa in proportion of 16.66% by weight (for example 25 kg of cocoa, for 125 kg of honey).

    The use of pure cocoa is preferred for the product, and the use of orange blossom honey is preferred. In addition, honey will ideally have a humidity between 10% and 30%, and most preferably 19%.

    The product of the invention can be prepared according to a process comprising the following steps:

    -  melt the cocoa,

    -  add honey, and
    -  stir until you get a homogeneous mixture.

    Ideally, the previous process would be carried out through the following stages:

    -  melt an amount of cocoa between 5% and 30% by weight at a temperature between 40 and 70 degrees Celsius,

    -  add an amount of honey between 70% and 95% by weight at a temperature between 35 and 55 degrees Celsius,
    -  stir the mixture at this temperature until a homogeneous mixture is reached, and

    -  Let stand and cool.

    Subsequently the product could already be packaged. 35

    According to the invention, the melting of cocoa would be carried out at a very preferred temperature of 50 degrees Celsius, and the addition of honey would be carried out at a temperature between 40-45 degrees Celsius.
    Describing sufficiently the nature of the invention, it is indicated that the description thereof and its preferred embodiment should be construed in a non-limiting manner, and that it encompasses all of the possible embodiments that are deduced from the content of the present specification. and of the claims.
    权利要求:
    Claims (11)
    [1]

    1. Food product based on honey and cocoa characterized in that it comprises a mixture of honey and cocoa.
    [2]
    2. Food product based on honey and cocoa according to claim 1 characterized in that it comprises:
    -  Honey in a proportion between 70% and 95% by weight,
    -  Cocoa in proportion between 5% and 30% by weight.

    [3]
    3. Food product based on honey and cocoa according to claim 2 characterized in that it comprises:
    -  Honey in proportion of 83.33% by weight,
    -  Cocoa in proportion of 16.66% by weight.

    [4]
    4. Food product based on honey and cocoa according to any of the preceding claims 20 characterized in that the cocoa comprises pure cocoa.

    [5]
    5. Food product based on honey and cocoa according to any of the preceding claims characterized in that the honey comprises orange blossom honey.
    [6]
    6. Food product based on honey and cocoa according to any of the preceding claims characterized in that the honey has a humidity comprised between 10% and 30%.

    [7]
    7. Food product based on honey and cocoa according to claim 6 characterized in that the honey has a humidity of 19%.

    [8]
    8. Method of preparing a food product based on honey and cocoa characterized in that it comprises:
    -  melt cocoa,
    -  add honey, and
    -  stir until you get a homogeneous mixture. 40

    [9]
    9. Method of preparing a food product based on honey and cocoa according to claim 8 characterized in that it comprises:
    -  Melt an amount of cocoa between 5% and 10% by weight at a temperature between 40 and 70 degrees Celsius,
    -  Add an amount of honey between 70% and 95% by weight at a temperature between 35 and 55 degrees Celsius,
    -  Stir the mixture at this temperature until it reaches a homogeneous mixture,
    -  Let stand and cool.

    [10]
    10. Method of preparing a food product based on honey and cocoa according to claim 9, characterized in that the melting of the cocoa is carried out at 50 degrees Celsius.

    [11]
    11. Method of preparing a food product based on honey and cocoa 5 according to any of claims 8 to 10 characterized in that the addition of honey is carried out at a temperature between 40-45 degrees Celsius.
    类似技术:
    公开号 | 公开日 | 专利标题
    PE20140635A1|2014-06-06|COMPOSITIONS OF PURE THAT HAVE SPECIFIC PROPORTIONS OF CARBOHYDRATE AND METHODS FOR USING THEM
    WO2013158643A3|2013-12-12|Remelted ingestible products
    AR076323A1|2011-06-01|PROCESS TO PRODUCE COCOA OF INTENSE FLAVOR
    BRPI0409236A|2006-03-28|process for the preparation of confectionery products containing floral material
    ES2638716B1|2018-08-06|HONEY AND COCOA BASED FOOD PRODUCT AND PROCEDURE FOR PREPARATION OF THIS PRODUCT.
    EA201591302A1|2016-03-31|NON-CRIOSOGENOUS GELERY CONFECTIONERY
    KR102121577B1|2020-06-11|Jelly typed food composition for health and manufacturing method thereof
    AR060375A1|2008-06-11|LACTEA FOOD COMPOSITION COOKED WITH A REDUCED EGG CONTENT THAT ALSO CONTAINS PECTINES
    RU2643721C2|2018-02-05|Chocolate with raspberry |
    BR112014032478A2|2017-06-27|nanogel comprising water-soluble active ingredients
    CL2017002869A1|2018-03-16|Process to prepare pea extract.
    ES2372196B1|2012-12-14|HONEY BASED FOOD PRODUCT.
    RU2636170C2|2017-11-21|White chocolate with orange and sea-buckthorn
    El-Sheshtawy et al.2016|Chilled and post-thawed semen characteristics of buffalo semen diluted in tris extender enriched with date palm pollen grains |
    CN104543297A|2015-04-29|Dried honey blueberry fruit
    ES2612527T3|2017-05-17|Technology of production of fat mixtures with reduced fat content
    RU2636171C2|2017-11-21|White chocolate with kiwifruit and spinage
    CN104783110A|2015-07-22|Chili oil
    ES2680270B1|2019-06-05|COMPOSITION FOR PROTEINIC DIETETIC COMPLEMENT
    RU2636169C2|2017-11-21|Bitter chocolate with whole hazelnuts
    BR102013005726A2|2014-12-09|PROCESS FOR PROPOLIS EXTRACT AND FORMULATION OF ENERGY BEVERAGE SYRUP, PROPOLIS, GUARANÁ AND NATURAL JUICE
    PH22016050005U1|2017-09-29|Process of Making Santol |-Based Soft Candy |
    CL2021000198A1|2021-06-18|Process for the production of cooked and roasted chicken with a shelf life of at least 25 days, applied to large-scale production processes in retail chains
    CN104430823A|2015-03-25|Blueberry fruit can
    UA121672U|2017-12-11|COMPOSITION OF INGREDIENTS FOR PREPARATION OF CHOCOLATE BUTTER OIL
    同族专利:
    公开号 | 公开日
    ES2638716B1|2018-08-06|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES2396099A1|2011-07-21|2013-02-19|Naturval Apícola Sl|Manufacturing process of cocoa cream with honey and product obtained|
    法律状态:
    2018-08-06| FG2A| Definitive protection|Ref document number: 2638716 Country of ref document: ES Kind code of ref document: B1 Effective date: 20180806 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201630507A|ES2638716B1|2016-04-21|2016-04-21|HONEY AND COCOA BASED FOOD PRODUCT AND PROCEDURE FOR PREPARATION OF THIS PRODUCT.|ES201630507A| ES2638716B1|2016-04-21|2016-04-21|HONEY AND COCOA BASED FOOD PRODUCT AND PROCEDURE FOR PREPARATION OF THIS PRODUCT.|
    [返回顶部]