BR112015023441A2 - método de produção de um produto de confeitaria de chocolate estável ao calor - Google Patents

método de produção de um produto de confeitaria de chocolate estável ao calor

Info

Publication number
BR112015023441A2
BR112015023441A2 BR112015023441A BR112015023441A BR112015023441A2 BR 112015023441 A2 BR112015023441 A2 BR 112015023441A2 BR 112015023441 A BR112015023441 A BR 112015023441A BR 112015023441 A BR112015023441 A BR 112015023441A BR 112015023441 A2 BR112015023441 A2 BR 112015023441A2
Authority
BR
Brazil
Prior art keywords
confectionery
producing
heat stable
mixture
powder
Prior art date
Application number
BR112015023441A
Other languages
English (en)
Inventor
Baker Brian
Worthing David
Mongia Gagan
J Perez Gonzalez Maria
Wang Xiaoying
Original Assignee
Hershey Co
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 Hershey Co filed Critical Hershey Co
Publication of BR112015023441A2 publication Critical patent/BR112015023441A2/pt

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
    • 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
    • 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
    • A23G1/38—Cocoa butter 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
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • 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
    • 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, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

resumo da patente de invenção para: “método de produção de um produto de confeitaria de chocolate estável ao calor”. um método para a criação de um produto de confeitaria resistente ao calor é divulgado incluindo a incorporação de um ou mais ingredientes a uma mistura contendo uma gordura de chocolate compatível finamente moído. o método inclui o fornecimento da mistura que contém a gordura de chocolate compatível mediante a incorporação de um pó de um ou mais ingredientes secos usados no produto de confeitaria, o pó tendo um tamanho de partícula na faixa de 5 a 55 mícrons, a agitação da mistura e o pó pulverizado formam uma massa coesa e uniforme, em seguida, a solidificação da massa, de modo a formar o produto de confeitaria
BR112015023441A 2013-03-15 2014-03-14 método de produção de um produto de confeitaria de chocolate estável ao calor BR112015023441A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201361788306P 2013-03-15 2013-03-15
PCT/US2014/027398 WO2014152491A1 (en) 2013-03-15 2014-03-14 Method of making a heat stable chocolate confectionery product

Publications (1)

Publication Number Publication Date
BR112015023441A2 true BR112015023441A2 (pt) 2017-07-18

Family

ID=51581225

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112015023441A BR112015023441A2 (pt) 2013-03-15 2014-03-14 método de produção de um produto de confeitaria de chocolate estável ao calor

Country Status (6)

Country Link
US (1) US20160037795A1 (pt)
CN (1) CN105208875B (pt)
BR (1) BR112015023441A2 (pt)
CA (1) CA2906803C (pt)
MX (1) MX2015012792A (pt)
WO (1) WO2014152491A1 (pt)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BR112017005148B1 (pt) * 2014-09-15 2022-04-12 The Hershey Company Método para a criação de um produto de confeitaria estável ao calor
EP3536159A4 (en) 2016-11-01 2020-06-17 Samyang Corporation CHOCOLATE COMPOSITION WITH IMPROVED WORKABILITY AND PRODUCTION METHOD THEREFOR
WO2018149882A1 (en) * 2017-02-14 2018-08-23 Chocoladefabriken Lindt & Sprüngli Gmbh Binder deposition printing of chocolate
CA3073726A1 (en) * 2017-09-01 2019-03-07 The Hershey Company Food compositions containing reduced-flavor cocoa product as bulk filler
KR20210086699A (ko) * 2018-11-29 2021-07-08 더 허쉬 컴퍼니 Shmp를 포함하는 치아 미백 정제의 제조 및 효능
US20220279807A1 (en) * 2019-08-02 2022-09-08 Mars, Incorporated Spray dried cacao pulp

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0130487B1 (en) * 1983-06-29 1987-10-21 Asahi Denka Kogyo Kabushiki Kaisha Cacao butter substitutes and chocolates containing the same
EP0717931B1 (en) * 1994-09-23 2000-11-08 Fuji Oil Company, Limited Low softening point chocolate and process for producing thereof
EP1120455A4 (en) * 1999-08-09 2003-04-16 Asahi Denka Kogyo Kk FRACTIONATED PALMOEL AND METHOD FOR PRODUCING THE SAME
EP1719413A1 (en) * 2005-05-03 2006-11-08 Nestec S.A. Composite frozen confections
BR112013023867A2 (pt) * 2011-03-18 2016-12-13 Hershey Co método de produzir um produto de confeitaria de chocolate com gordura reduzida
US8802178B2 (en) * 2011-03-18 2014-08-12 The Hershey Company Method of making a heat stable chocolate confectionery product

Also Published As

Publication number Publication date
CN105208875B (zh) 2018-04-13
MX2015012792A (es) 2016-02-03
CA2906803A1 (en) 2014-09-25
US20160037795A1 (en) 2016-02-11
CA2906803C (en) 2018-05-01
CN105208875A (zh) 2015-12-30
WO2014152491A1 (en) 2014-09-25

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B11B Dismissal acc. art. 36, par 1 of ipl - no reply within 90 days to fullfil the necessary requirements