AR222743A1 - Composicion de chocolate para la produccion de articulos de chocolate termo-resistentes,procedimiento para su obtencion y articulo resultante del mismo - Google Patents

Composicion de chocolate para la produccion de articulos de chocolate termo-resistentes,procedimiento para su obtencion y articulo resultante del mismo

Info

Publication number
AR222743A1
AR222743A1 AR284134A AR28413481A AR222743A1 AR 222743 A1 AR222743 A1 AR 222743A1 AR 284134 A AR284134 A AR 284134A AR 28413481 A AR28413481 A AR 28413481A AR 222743 A1 AR222743 A1 AR 222743A1
Authority
AR
Argentina
Prior art keywords
chocolate
procedure
thermal
obtaining
production
Prior art date
Application number
AR284134A
Other languages
English (en)
Spanish (es)
Original Assignee
Battelle Memorial Institute
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 Battelle Memorial Institute filed Critical Battelle Memorial Institute
Application granted granted Critical
Publication of AR222743A1 publication Critical patent/AR222743A1/es

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
    • 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
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G1/30—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
    • A23G1/325—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • 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
    • A23G1/54—Composite products, e.g. layered, laminated, coated or filled
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2210/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing inorganic compounds or water in high or low amount

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
AR284134A 1980-01-30 1981-01-29 Composicion de chocolate para la produccion de articulos de chocolate termo-resistentes,procedimiento para su obtencion y articulo resultante del mismo AR222743A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH73180 1980-01-30

Publications (1)

Publication Number Publication Date
AR222743A1 true AR222743A1 (es) 1981-06-15

Family

ID=4193870

Family Applications (1)

Application Number Title Priority Date Filing Date
AR284134A AR222743A1 (es) 1980-01-30 1981-01-29 Composicion de chocolate para la produccion de articulos de chocolate termo-resistentes,procedimiento para su obtencion y articulo resultante del mismo

Country Status (13)

Country Link
US (1) US4446166A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
EP (1) EP0033718B1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JP (1) JPS57115140A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
KR (1) KR860000888B1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
AR (1) AR222743A1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
AT (1) ATE5226T1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
AU (1) AU542304B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
CA (1) CA1162783A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
DE (1) DE3161338D1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
ES (1) ES8204284A1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
GR (1) GR73126B (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
OA (1) OA06731A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
ZA (1) ZA81592B (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)

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JPS6027339A (ja) * 1983-07-25 1985-02-12 Lotte Co Ltd 高水分含有成分を練り込んだチヨコレ−ト類の製造方法
CH672996A5 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) * 1987-06-26 1990-01-31 Battelle Memorial Institute
JP2514711B2 (ja) * 1989-04-15 1996-07-10 株式会社ロッテ 耐熱性チョコレ―トおよびその製造方法
DE69021123T2 (de) * 1989-05-11 1995-12-21 Unilever Nv Fettzusammensetzung für Schokolade-Konfekt.
JPH0391443A (ja) * 1989-09-05 1991-04-17 Fuji Oil Co Ltd チョコレート類の製造法
US5120566A (en) * 1989-11-10 1992-06-09 Fuji Oil Company, Limited Process for producing water-containing chocolate
JP2776939B2 (ja) * 1990-02-01 1998-07-16 株式会社ロッテ 耐熱性チョコレートおよびその製造方法
US5108769A (en) * 1990-05-30 1992-04-28 Kincs Frank R Structured fat emulsion in confectionery coating
US5149560A (en) * 1991-03-25 1992-09-22 Mars, Inc. Heat-resistant chocolate and method of making same
SE507450C2 (sv) * 1991-12-20 1998-06-08 Karlshamns Oils & Fats Ab Värmebeständig chokladkomposition och förfarande för framställning därav
US5472728A (en) * 1994-04-22 1995-12-05 Kraft Foods, Inc. Edible fat-containing margarine type products and process for preparing same
US5523110A (en) * 1994-06-23 1996-06-04 Nestec S.A Chocolate heat-resistance by particulate polyol gel addition
DE69614088T2 (de) * 1996-04-12 2001-11-08 Societe Des Produits Nestle S.A., Vevey Verfahren zur Herstellung von Schokolade und ähnliche Erzeugnisse
DK0832567T3 (da) * 1996-09-24 2002-03-25 Nestle Sa Fremgangsmåde til fremstilling af chokolade eller analog deraf med indhold af vand
US6391356B1 (en) * 1997-01-11 2002-05-21 Mars, Incorporated Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same
US6419970B1 (en) * 1997-01-11 2002-07-16 Mars, Incorporated Methods of setting chocolate and products produced by same
US6159526A (en) * 1998-03-02 2000-12-12 Fuji Oil Co., Ltd. Method for manufacturing water-containing chocolates and chocolate compositions produced thereby
BR9911287A (pt) 1998-06-16 2001-03-06 Victor R Davila Método de produção de chocolate resistente ao calor e composições similares ao chocolate com viscosidade aparente reduzida, bem como produtos elaborados destes
WO2000019834A1 (fr) * 1998-10-08 2000-04-13 Fuji Oil Co., Ltd. Compositions de chocolat et leur utilisation
GB9825892D0 (en) * 1998-11-27 1999-01-20 Cadbury Schweppes Plc Improvemnts in confectionery manufacture
US6174555B1 (en) 1999-03-31 2001-01-16 Nestec S.A. Soft coating for ice confectionery
AU3008800A (en) * 2000-04-20 2001-10-25 Mars, Incorporated Heat stable confectionery
AU2003217205A1 (en) * 2002-01-15 2003-07-30 Mars Incorporated Methods and products produced thereby to stabilize multi-layer food products
GB0219661D0 (en) * 2002-08-23 2002-10-02 Zumbe Albert Edible fat structures
US20040131752A1 (en) * 2003-01-06 2004-07-08 Best Eric T. Melt-resistant fudge article and methods of using same
US20050084603A1 (en) * 2003-08-25 2005-04-21 Mars, Incorporated Stable chocolate confection containing one or more sugar shelled inclusions
US20050118327A1 (en) * 2003-12-02 2005-06-02 Best Eric T. Tropicalizing agent, and methods for making and using the same
JPWO2005079592A1 (ja) * 2004-02-20 2007-10-25 不二製油株式会社 含水チョコレート類およびその原料であるチョコレート類
GB0703719D0 (en) 2007-02-27 2007-04-04 Callebaut Barry Composition
DE102007029221A1 (de) 2007-06-22 2008-12-24 Bühler AG Verfahren zur Herstellung agavehaltiger Schokolade
EP2243381A1 (en) 2009-04-24 2010-10-27 Mars, Incorporated Edible composition
RU2527027C2 (ru) 2009-06-12 2014-08-27 Марс Инкорпорейтед Полимерное желирование масел
EP2272377B1 (en) 2009-07-09 2012-09-05 Kraft Foods R & D, Inc. Process for producing a confectionery product
GB2485421B (en) 2010-11-15 2016-05-25 Mars Inc Dough products exhibiting reduced oil migration
WO2012129080A2 (en) * 2011-03-18 2012-09-27 The Hershey Company Method of making a heat stable chocolate confectionery product
EP2522228B1 (de) * 2011-05-12 2014-02-19 Bühler AG Vorrichtung sowie Verfahren zum batchweisen Herstellen von auf einem pflanzlichen Fett basierten Impfkristallsuspensionen
CA2849954A1 (en) 2011-09-27 2013-04-04 Nestec S.A. Tropicalizing agent
EP2601845A1 (en) * 2011-12-05 2013-06-12 Nestec S.A. Chocolate product with tropicalised shell
HK1210577A1 (en) 2012-09-28 2016-04-29 马斯公司 Heat resistant chocolate
WO2014118489A1 (en) 2013-02-04 2014-08-07 Kraft Foods R&D Inc. Particle-stabilised colloidal food composition and process for the preparation thereof
EP3076797B1 (en) * 2013-09-02 2019-02-27 Nestec S.A. Composition and method of tropicalizing chocolate
US20160316780A1 (en) * 2013-12-27 2016-11-03 The Nisshin Oillio Group, Ltd. Method for manufacturing water-containing heat-resistant chocolate, water-containing heat-resistant chocolate, method for suppressing increase in viscosity of water-containing chocolate mix, and method for forming saccharide skeleton in water-containing heat-resistant chocolate
WO2015138168A1 (en) * 2014-03-11 2015-09-17 Mars, Incorporated Heat resistant confections
GB201407396D0 (en) 2014-04-28 2014-06-11 Mars Inc Confectionary treatment
JP5650346B1 (ja) * 2014-06-04 2015-01-07 森永製菓株式会社 含気チョコレート生地の製造方法及び焼成チョコレートの製造方法
JP6686326B2 (ja) * 2015-08-26 2020-04-22 不二製油株式会社 冷菓被覆用油性食品素材
MY173497A (en) * 2016-08-22 2020-01-29 Nisshin Oillio Group Ltd Water-in-oil emulsion
WO2018185502A1 (en) * 2017-04-07 2018-10-11 The University Of Birmingham Low-sugar chocolate
CN110403043B (zh) * 2018-04-28 2022-07-26 嘉里特种油脂（上海）有限公司 乳液及含该乳液的巧克力
AU2021253630A1 (en) * 2020-04-09 2022-10-06 Societe Des Produits Nestle S.A. Method of tropicalizing chocolate
CN112690353B (zh) * 2020-12-09 2022-01-18 华南理工大学 一种抗霜巧克力及其制备方法

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DE389127C (de) * 1919-08-21 1924-01-25 Schmidt Walter Verfahren zur Herstellung einer festen, schokoladeartigen Guss- oder Glasurmasse fuer Konditoreiwaren
NL82891C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) * 1951-04-10 1955-12-15
US2760867A (en) * 1951-08-01 1956-08-28 Gen Foods Corp Finished chocolated product
FR1099864A (fr) * 1954-05-05 1955-09-12 Procédé de fabrication de produit alimentaire à consistance pâteuse
CH405908A (fr) * 1962-02-16 1966-01-15 Jacquemaire Ets Procédé de fabrication d'un chocolat à l'état conformé ou à l'état de poudre résistant au ramollissement sous l'effet de la chaleur
CH409603A (fr) * 1962-02-16 1966-03-15 Jacquemaire Ets Procédé de fabrication d'un chocolat à l'état conformé ou à l'état de poudre résistant au ramollissement sous l'effet de la chaleur
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Also Published As

Publication number Publication date
JPS57115140A (en) 1982-07-17
AU542304B2 (en) 1985-02-14
ZA81592B (en) 1982-02-24
EP0033718A3 (en) 1982-05-12
CA1162783A (en) 1984-02-28
KR860000888B1 (ko) 1986-07-16
AU6664581A (en) 1981-08-06
EP0033718A2 (en) 1981-08-12
DE3161338D1 (en) 1983-12-15
GR73126B (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1984-02-07
ES498924A0 (es) 1982-05-01
EP0033718B1 (en) 1983-11-09
US4446166A (en) 1984-05-01
ES8204284A1 (es) 1982-05-01
OA06731A (fr) 1982-06-30
ATE5226T1 (de) 1983-11-15
KR830004793A (ko) 1983-07-20

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