BR9911287A - Método de produção de chocolate resistente ao calor e composições similares ao chocolate com viscosidade aparente reduzida, bem como produtos elaborados destes - Google Patents

Método de produção de chocolate resistente ao calor e composições similares ao chocolate com viscosidade aparente reduzida, bem como produtos elaborados destes

Info

Publication number
BR9911287A
BR9911287A BR9911287-6A BR9911287A BR9911287A BR 9911287 A BR9911287 A BR 9911287A BR 9911287 A BR9911287 A BR 9911287A BR 9911287 A BR9911287 A BR 9911287A
Authority
BR
Brazil
Prior art keywords
chocolate
heat
composition
resistant
compositions
Prior art date
Application number
BR9911287-6A
Other languages
English (en)
Inventor
Victor R Davila
Gilbert Finkel
Original Assignee
Victor R Davila
Gilbert Finkel
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 Victor R Davila, Gilbert Finkel filed Critical Victor R Davila
Publication of BR9911287A publication Critical patent/BR9911287A/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
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/18—Apparatus for conditioning chocolate masses for moulding
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

''MéTODO DE PRODUçãO DE CHOCOLATE RESISTENTE AO CALOR E COMPOSIçõES SIMILARES AO CHOCOLATE COM VISCOSIDADE APARENTE REDUZIDA, BEM COMO PRODUTOS ELABORADOS DESTES''. é preparado um chocolate resistente ao calor ou composição similar ao chocolate, por misturação de um poliol tal como sorbitol ou glicerina com um chocolate ou composição similar ao chocolate escoável, através de uma fase de viscosidade aparente aumentada. Com a misturação contínua, a mistura retorna a uma fase de viscosidade aparente reduzida (fluida). A mistura é subseq³entemente manipulada do mesmo modo como uma composição não modificada. Com o envelhecimento e estabilização, o chocolate ou composição similar a chocolate modificada, demonstra uma tendência reduzida a deformar-se a elevadas temperaturas, é menos sujeito a grudar-se na embalagem ou nos dedos, e mantém o desejado aroma, textura, sensação na boca e outras característica do chocolate comum. O chocolate ou composição similar ao chocolate resistente ao calor da invenção, é adequado para uso do mesmo modo e para a mesma finalidade para o qual são utilizados o chocolate e as composições similares ao chocolate comuns, com o benefício adicional da resistência ao calor.
BR9911287-6A 1998-06-16 1999-06-16 Método de produção de chocolate resistente ao calor e composições similares ao chocolate com viscosidade aparente reduzida, bem como produtos elaborados destes BR9911287A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US8943798P 1998-06-16 1998-06-16
PCT/US1999/013543 WO1999065323A1 (en) 1998-06-16 1999-06-16 Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity and products made thereby

Publications (1)

Publication Number Publication Date
BR9911287A true BR9911287A (pt) 2001-03-06

Family

ID=22217643

Family Applications (1)

Application Number Title Priority Date Filing Date
BR9911287-6A BR9911287A (pt) 1998-06-16 1999-06-16 Método de produção de chocolate resistente ao calor e composições similares ao chocolate com viscosidade aparente reduzida, bem como produtos elaborados destes

Country Status (6)

Country Link
US (2) US6488979B1 (pt)
EP (1) EP1091653A4 (pt)
AU (1) AU761590B2 (pt)
BR (1) BR9911287A (pt)
CA (1) CA2335714A1 (pt)
WO (1) WO1999065323A1 (pt)

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US20120015094A1 (en) 2009-04-09 2012-01-19 The Folgers Coffee Company Ground roast coffee tablet
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US9655374B1 (en) 2015-03-02 2017-05-23 Url Ip Holdings, Llc Process for making a chocolate food product
US10621448B2 (en) 2017-08-02 2020-04-14 Wing Aviation Llc Systems and methods for determining path confidence for unmanned vehicles
KR20190053003A (ko) * 2017-11-09 2019-05-17 롯데제과 주식회사 소성 초콜릿 및 그 제조 방법
CN113194736A (zh) 2018-12-21 2021-07-30 日清奥利友集团株式会社 巧克力的制造方法
CN109717278A (zh) * 2019-03-25 2019-05-07 王书朋 一种软质巧克力膏及其制备方法、使用方法和应用

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Also Published As

Publication number Publication date
AU4569799A (en) 2000-01-05
US6841186B2 (en) 2005-01-11
AU761590B2 (en) 2003-06-05
EP1091653A4 (en) 2002-05-29
CA2335714A1 (en) 1999-12-23
WO1999065323A1 (en) 1999-12-23
US6488979B1 (en) 2002-12-03
US20030082291A1 (en) 2003-05-01
EP1091653A1 (en) 2001-04-18

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Legal Events

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B08F Application fees: application dismissed [chapter 8.6 patent gazette]

Free format text: REFERENTE AO NAO RECOLHIMENTO DA(S) 8A E 9A ANUIDADE(S).

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO PUBLICADO NA RPI 1990 DE 25/02/2009.