CA2835864A1 - Process for preparing and formulation for aerated baked food products and chocolate products - Google Patents

Process for preparing and formulation for aerated baked food products and chocolate products Download PDF

Info

Publication number
CA2835864A1
CA2835864A1 CA2835864A CA2835864A CA2835864A1 CA 2835864 A1 CA2835864 A1 CA 2835864A1 CA 2835864 A CA2835864 A CA 2835864A CA 2835864 A CA2835864 A CA 2835864A CA 2835864 A1 CA2835864 A1 CA 2835864A1
Authority
CA
Canada
Prior art keywords
chocolate
blend
product
aerated
baked
Prior art date
Legal status (The legal status 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 status listed.)
Abandoned
Application number
CA2835864A
Other languages
English (en)
French (fr)
Inventor
Philip C. Ward
Julie Emsing Mann
Craig N. RANK
Jeremy D. HAAG
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hershey Co
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 CA2835864A1 publication Critical patent/CA2835864A1/en
Abandoned legal-status Critical Current

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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0026—Mixing; Roller milling for preparing chocolate
    • A23G1/0033—Chocolate refining, i.e. roll or mill refining
    • 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
    • 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
    • A23G1/50—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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
CA2835864A 2011-06-03 2012-06-04 Process for preparing and formulation for aerated baked food products and chocolate products Abandoned CA2835864A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201161493263P 2011-06-03 2011-06-03
US61/493,263 2011-06-03
PCT/US2012/040763 WO2012167264A1 (en) 2011-06-03 2012-06-04 Process for preparing and formulation for aerated baked food products and chocolate products

Publications (1)

Publication Number Publication Date
CA2835864A1 true CA2835864A1 (en) 2012-12-06

Family

ID=47259964

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2835864A Abandoned CA2835864A1 (en) 2011-06-03 2012-06-04 Process for preparing and formulation for aerated baked food products and chocolate products

Country Status (6)

Country Link
KR (1) KR20140027375A (zh)
CN (1) CN103648292B (zh)
BR (1) BR112013031143A2 (zh)
CA (1) CA2835864A1 (zh)
MX (1) MX2013013625A (zh)
WO (1) WO2012167264A1 (zh)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20150351416A1 (en) * 2014-06-05 2015-12-10 Nestec Sa Rotary die assemblies, methods for using same, and food products made by same
KR102137226B1 (ko) * 2020-01-08 2020-07-23 주식회사 아이비알 쌀이나 밀을 첨가하지 않은 반려동물용 간식의 제조 방법

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH617573A5 (zh) * 1976-08-05 1980-06-13 Grace W R & Co
US4251561A (en) * 1979-06-04 1981-02-17 General Mills, Inc. Low-moisture, frangible aerated confections and method of preparation
NL8302543A (nl) * 1983-07-15 1985-02-01 Antonius Maria Van Aken Werkwijze voor het vervaardigen van schuimgebak.
FR2589680A1 (fr) * 1985-11-12 1987-05-15 Technirec Procede de fabrication de biscuits dietetiques et biscuits ainsi obtenus
JPS6371138A (ja) * 1986-09-12 1988-03-31 明治乳業株式会社 即席スフレ用粉末ミツクス
US5080920A (en) * 1990-07-31 1992-01-14 Nabisco Brands, Inc. Bloom resistant cookies
DE19616210C1 (de) * 1996-04-23 1997-11-27 Cpc International Inc Verwendung hochdruckbehandelter Stärke in Lebensmitteln
ATE287213T1 (de) * 2002-04-23 2005-02-15 Nestle Sa Biskuitmasse welche extrudierbar ist bei negativen temperaturen, herstellungsverfahren der biskuitmasse und verwendung der biskuitmasse in komposit-eiskonfekte
MXPA05012167A (es) * 2003-05-13 2006-02-22 Kellog Co Proceso para moldear por compresion una confeccion ventilada secada.
US7329429B2 (en) * 2003-09-25 2008-02-12 Chimel Mark J Bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation
WO2007114719A1 (en) * 2006-04-03 2007-10-11 Mars, Incorporated Confectionery meringue
US9114114B2 (en) * 2007-06-21 2015-08-25 Mars, Inc. Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein

Also Published As

Publication number Publication date
WO2012167264A1 (en) 2012-12-06
KR20140027375A (ko) 2014-03-06
MX2013013625A (es) 2013-12-10
CN103648292A (zh) 2014-03-19
BR112013031143A2 (pt) 2017-01-31
CN103648292B (zh) 2016-06-01

Similar Documents

Publication Publication Date Title
US11553722B2 (en) Aerated confectionery material
US6537602B1 (en) Chocolate compositions and utilization thereof
US11766049B2 (en) Lipid based foam
JP5583386B2 (ja) ホイップクリーム
US5958503A (en) Process of making a fruit ganache
KR20010012154A (ko) 함수 초콜릿류의 제조방법
MX2012004209A (es) Emulsiones para batir bajas en grasa con fibras dieteticas.
US20160150803A9 (en) Process for preparing and formulation for aerated baked food products and chocolate products
JP2002119213A (ja) 水中油型含水チョコレート
JP3659022B2 (ja) チョコレート利用食品及びその使用法
JP4390376B2 (ja) 水中油型乳化チョコレート類及びこれを用いた複合食品
SK119797A3 (en) Airy food product, method of producing such product and its use
CA2835864A1 (en) Process for preparing and formulation for aerated baked food products and chocolate products
JP2022088610A (ja) 組合せ用油性食品素材およびその製造方法
KR101715891B1 (ko) 케이크를 만들기 위한 버터크림 및 그 제조방법
JP2970908B2 (ja) 低温で長期間安定な起泡食品の製造法
JP6671172B2 (ja) マシュマロの製造方法およびミックス粉
JP4671453B2 (ja) クリーム組成物及びその製造方法
JP7017110B2 (ja) 水中油型乳化組成物
JP2001054355A (ja) 耐熱性含水チョコレート利用食品
JPH11169074A (ja) 練込み用油脂及び冷菓並びに冷菓の製造法
JPS63222652A (ja) チヨコレ−ト利用食品の製造法
AU2022334814A1 (en) Aerated confectionery
EP4391817A1 (en) Aerated confectionery
JP2024007297A (ja) 冷凍温度域喫食用又は解凍後チルド温度域喫食用水中油型フィリングクリーム

Legal Events

Date Code Title Description
EEER Examination request

Effective date: 20150521

FZDE Discontinued

Effective date: 20190710