BR112018074756A2 - process for producing microaerated chocolate material - Google Patents

process for producing microaerated chocolate material

Info

Publication number
BR112018074756A2
BR112018074756A2 BR112018074756-4A BR112018074756A BR112018074756A2 BR 112018074756 A2 BR112018074756 A2 BR 112018074756A2 BR 112018074756 A BR112018074756 A BR 112018074756A BR 112018074756 A2 BR112018074756 A2 BR 112018074756A2
Authority
BR
Brazil
Prior art keywords
chocolate material
producing
chocolate
gas
passes
Prior art date
Application number
BR112018074756-4A
Other languages
Portuguese (pt)
Other versions
BR112018074756B1 (en
Inventor
Sutton Jonathan
German Jamey
Batista Vieira Josélio
Original Assignee
Nestec S.A.
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 Nestec S.A. filed Critical Nestec S.A.
Publication of BR112018074756A2 publication Critical patent/BR112018074756A2/en
Publication of BR112018074756B1 publication Critical patent/BR112018074756B1/en

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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • 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
    • A23G1/0026—Mixing; Roller milling for preparing chocolate
    • A23G1/003—Mixing; Roller milling for preparing chocolate with introduction or production of gas, or under vacuum; Whipping; Manufacture of cellular mass

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Processing And Handling Of Plastics And Other Materials For Molding In General (AREA)

Abstract

a presente invenção refere-se a um processo para produzir um material de chocolate microaerado, sendo que o processo compreende as etapas de: (i) misturar um material de chocolate sob um alto cisalhamento de ao menos 200 s-1, sendo que o material de chocolate tem uma viscosidade plástica antes da aeração, conforme medido de acordo com o método ica 46 (2000) de 0,1 a 20 pa.s, e (ii) passar o material de chocolate da etapa (i) através de uma zona de injeção situada entre duas regiões mantidas em diferentes pressões, (iii) injetar gás inerte a uma pressão de gás na faixa de 200 a 3.000 kpa (2 a 30 bar) no material de chocolate enquanto ele passa através de uma zona de injeção usando um meio de deposição de gás a uma vazão de gás nominal (f¿) que está dentro dos valores de f¿ que são calculados a partir da equação (2) p = ¿a fv2 + b fv + c(2).The present invention relates to a process for producing a micro-aerated chocolate material, the process comprising the steps of: (i) mixing a chocolate material under a high shear of at least 200 s-1, the material being The chocolate chip has a plastic viscosity prior to aeration as measured according to the unique method 46 (2000) from 0.1 to 20 p.s., and (ii) passes the chocolate material from step (i) through a zone. (iii) inject inert gas at a gas pressure in the range of 200 to 3,000 kpa (2 to 30 bar) into the chocolate material as it passes through an injection zone using a gas deposition means at a nominal gas flow (f¿) that is within the f¿ values that are calculated from equation (2) p = ¿a fv2 + b fv + c (2).

BR112018074756-4A 2016-08-30 2017-08-30 PROCESS FOR THE PRODUCTION OF MICRO-AERATED CHOCOLATE MATERIAL BR112018074756B1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP16186236 2016-08-30
EP16186236.2 2016-08-30
PCT/EP2017/071718 WO2018041870A1 (en) 2016-08-30 2017-08-30 Process for making micro-aerated choco-material

Publications (2)

Publication Number Publication Date
BR112018074756A2 true BR112018074756A2 (en) 2019-03-06
BR112018074756B1 BR112018074756B1 (en) 2022-12-13

Family

ID=56888936

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112018074756-4A BR112018074756B1 (en) 2016-08-30 2017-08-30 PROCESS FOR THE PRODUCTION OF MICRO-AERATED CHOCOLATE MATERIAL

Country Status (12)

Country Link
EP (1) EP3451846A1 (en)
JP (1) JP7016322B2 (en)
CN (1) CN109195448A (en)
AU (1) AU2017317629B2 (en)
BR (1) BR112018074756B1 (en)
CA (1) CA3026018A1 (en)
CL (1) CL2018003430A1 (en)
MX (1) MX2018014800A (en)
PE (1) PE20190155A1 (en)
RU (1) RU2734080C2 (en)
WO (1) WO2018041870A1 (en)
ZA (1) ZA201808135B (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
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MX2018014558A (en) * 2016-08-30 2019-03-28 Nestec Sa Aerated choco-material.
RU2738415C2 (en) * 2016-08-30 2020-12-14 Сосьете Де Продюи Нестле С.А. Composition, method and use
WO2018206470A1 (en) 2017-05-08 2018-11-15 Nestec S.A. Method and apparatus for preparing an edible food composition
BR112019021691B1 (en) 2017-05-08 2024-02-15 Société Des Produits Nestlé S.A PROCESS FOR PREPARING AN AERATED FOOD COMPOSITION AND PRODUCT
IT201900007207A1 (en) * 2019-05-24 2020-11-24 Barilla Flli G & R Composite bakery product

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RU2738415C2 (en) * 2016-08-30 2020-12-14 Сосьете Де Продюи Нестле С.А. Composition, method and use

Also Published As

Publication number Publication date
RU2734080C2 (en) 2020-10-12
EP3451846A1 (en) 2019-03-13
WO2018041870A1 (en) 2018-03-08
CL2018003430A1 (en) 2019-01-25
JP2019528034A (en) 2019-10-10
RU2018141996A3 (en) 2020-05-29
AU2017317629A1 (en) 2018-11-22
PE20190155A1 (en) 2019-01-28
CA3026018A1 (en) 2018-03-08
RU2018141996A (en) 2020-05-29
CN109195448A (en) 2019-01-11
MX2018014800A (en) 2019-04-29
ZA201808135B (en) 2022-05-25
JP7016322B2 (en) 2022-02-04
BR112018074756B1 (en) 2022-12-13
AU2017317629B2 (en) 2022-09-08

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Legal Events

Date Code Title Description
B25A Requested transfer of rights approved

Owner name: SOCIETE DES PRODUITS NESTLE S.A. (CH)

B350 Update of information on the portal [chapter 15.35 patent gazette]
B06W Patent application suspended after preliminary examination (for patents with searches from other patent authorities) chapter 6.23 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 30/08/2017, OBSERVADAS AS CONDICOES LEGAIS