CL2019003019A1 - Método y aparato para preparar una composición alimenticia comestible. - Google Patents
Método y aparato para preparar una composición alimenticia comestible.Info
- Publication number
- CL2019003019A1 CL2019003019A1 CL2019003019A CL2019003019A CL2019003019A1 CL 2019003019 A1 CL2019003019 A1 CL 2019003019A1 CL 2019003019 A CL2019003019 A CL 2019003019A CL 2019003019 A CL2019003019 A CL 2019003019A CL 2019003019 A1 CL2019003019 A1 CL 2019003019A1
- Authority
- CL
- Chile
- Prior art keywords
- inclusion
- density
- fluid composition
- composition
- inclusions
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title abstract 9
- 235000013305 food Nutrition 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 3
- 239000012530 fluid Substances 0.000 abstract 4
- 238000005273 aeration Methods 0.000 abstract 1
- 235000019219 chocolate Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
- A23G3/2069—Moulding or shaping of cellular or expanded articles
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
- A23G3/0082—Moulding or shaping of cellular or expanded articles
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
SE DESCRIBE UN PROCESO PARA PREPARAR UNA COMPOSICIÓN ALIMENTICIA QUE TIENE INCLUSIÓN(ES) DISPERSA(S) EN ELLA EN UN PATRÓN PREDETERMINADO, EL PROCESO COMPRENDE LAS ETAPAS DE: (A) DETERMINAR LA DENSIDAD PROMEDIO DE LA(S) INCLUSIÓN(ES); (B) AÑADIR LA(S) INCLUSIÓN(ES) A UNA COMPOSICIÓN FLUIDA QUE TIENE UNA DENSIDAD INICIAL DIFERENTE DE LA DENSIDAD DE INCLUSIONES MEDIDA EN LA ETAPA (A), LA(S) INCLUSIÓN(ES) SE AÑADE(N) A LA COMPOSICIÓN FLUIDA EN UN PATRÓN PREDETERMINADO; (C) AIREAR LA COMPOSICIÓN FLUIDA SUMINISTRANDO UN GAS EN ELLA EN UNA CANTIDAD SUFICIENTE DE MANERA QUE LA DENSIDAD PROMEDIO DE LA COMPOSICIÓN DESPUÉS DE LA AIREACIÓN SE ALTERA DE LA DENSIDAD INICIAL A UNA DENSIDAD QUE IGUALA SUSTANCIALMENTE LA DENSIDAD DE LA(S) INCLUSIÓN(ES) DETERMINADA(S) EN LA ETAPA (A); (D) PERMITIR QUE LA COMPOSICIÓN FLUIDA AIREADA SE SOLIDIFIQUE CON LA(S) INCLUSIÓN(ES) DISPERSA(S) EN ELLA; PARA FORMAR UNA COMPOSICIÓN ALIMENTICIA AIREADA QUE COMPRENDE INCLUSIÓN(ES) DISPERSA(S) EN ELLA OPCIONALMENTE EN EL PATRÓN PREDETERMINADO. LAS COMPOSICIONES PREFERIDAS SON UN PRODUCTO DE CONFITERÍA AIREADO CON INCLUSIONES TALES COMO UNA BARRA DE 2 CHOCOLATE MOLDEADA MICROAIREADA QUE TIENE INCLUSIONES (TALES COMO FRUTAS O FRUTOS SECOS) HOMOGÉNEAMENTE DISPERSAS EN ELLA.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP17169916 | 2017-05-08 |
Publications (1)
Publication Number | Publication Date |
---|---|
CL2019003019A1 true CL2019003019A1 (es) | 2020-03-20 |
Family
ID=58709781
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CL2019003019A CL2019003019A1 (es) | 2017-05-08 | 2019-10-21 | Método y aparato para preparar una composición alimenticia comestible. |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP3621448A1 (es) |
AU (1) | AU2018265196B2 (es) |
BR (1) | BR112019021691B1 (es) |
CA (1) | CA3058084A1 (es) |
CL (1) | CL2019003019A1 (es) |
WO (1) | WO2018206471A1 (es) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2021009076A1 (en) * | 2019-07-12 | 2021-01-21 | Societe Des Produits Nestle S.A. | Method and apparatus for preparing an aerated food composition |
Family Cites Families (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2082313A (en) * | 1935-07-11 | 1937-06-01 | Todd John William | Process for manufacturing articles of food or confectionery |
US5481968A (en) * | 1994-06-30 | 1996-01-09 | Accurate Metering Systems, Inc. | Apparatus for continuous multiple stream density or ratio control |
RU2002113369A (ru) * | 1999-10-22 | 2005-01-20 | Эй Пи Ви СИСТЕМЗ ЛИМИТЕД (GB) | Система аэрирования кондитерского материала |
AU2002327081A1 (en) * | 2002-12-23 | 2004-07-08 | Mars, Incorporated | Shelf-stable confectionery |
AU2003299881A1 (en) * | 2002-12-23 | 2004-07-22 | Kellogg Company | Aerated confection containing particulate material and method of making same |
EP1547469A1 (en) | 2003-12-22 | 2005-06-29 | Nestec S.A. | Depositing device |
EP1673978A1 (en) * | 2004-12-22 | 2006-06-28 | Kraft Foods R & D, Inc. Zweigniederlassung München | Apparatus and method for producing aerated confectionery masses |
PL2016837T3 (pl) | 2007-07-20 | 2012-05-31 | Kraft Foods R & D Inc | Sposób wytwarzania produktu cukierniczego |
GB0904393D0 (en) | 2009-03-13 | 2009-04-29 | Nestec Sa | Apparatus for depositing |
BR112016014296B1 (pt) | 2013-12-20 | 2021-12-21 | Société des Produits Nestlé S.A. | Produto de chocolate apresentando inclusões comestíveis visíveis de frutas, pedaços de frutas, inclusões crocantes, ou misturas das mesmas, seu método de fabricação, e molde |
AT515680B1 (de) * | 2014-04-30 | 2015-11-15 | Haas Food Equipment Gmbh | Vorrichtung, Anlage und Verfahren zur Herstellung einer mit Granulat vermengten Masse |
DE102015205597B3 (de) * | 2015-03-27 | 2016-08-04 | Dr. August Oetker Nahrungsmittel Kg | Verfahren und Vorrichtung zur Herstellung von aufgeschäumter Lebensmittelmasse mit Stücken oder Aroma |
WO2016198659A1 (en) | 2015-06-11 | 2016-12-15 | Nestec S.A. | Method, apparatus and nozzle for depositing |
WO2018041870A1 (en) | 2016-08-30 | 2018-03-08 | Nestec Sa | Process for making micro-aerated choco-material |
JP6990665B2 (ja) | 2016-08-30 | 2022-01-12 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | エアレーションされたチョコ材料 |
-
2018
- 2018-05-04 WO PCT/EP2018/061628 patent/WO2018206471A1/en unknown
- 2018-05-04 AU AU2018265196A patent/AU2018265196B2/en active Active
- 2018-05-04 BR BR112019021691-0A patent/BR112019021691B1/pt active IP Right Grant
- 2018-05-04 EP EP18724184.9A patent/EP3621448A1/en active Pending
- 2018-05-04 CA CA3058084A patent/CA3058084A1/en active Pending
-
2019
- 2019-10-21 CL CL2019003019A patent/CL2019003019A1/es unknown
Also Published As
Publication number | Publication date |
---|---|
AU2018265196A1 (en) | 2019-10-03 |
CA3058084A1 (en) | 2018-11-15 |
RU2019131170A (ru) | 2021-04-05 |
EP3621448A1 (en) | 2020-03-18 |
AU2018265196B2 (en) | 2024-05-02 |
BR112019021691B1 (pt) | 2024-02-15 |
BR112019021691A2 (pt) | 2020-05-12 |
RU2019131170A3 (es) | 2021-09-08 |
WO2018206471A1 (en) | 2018-11-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
BR112022001566A2 (pt) | Sistema de distribuição de gordura, método de distribuição de gordura e produto alimentício que contém o sistema de distribuição de gordura | |
CL2018001375A1 (es) | Partículas porosas amorfas para reducir el azúcar en la alimentación | |
MX2021005446A (es) | Composiciones y metodos para incorporar el hemo de algas en productos comestibles. | |
ES2607073T3 (es) | Composición cosmética sólida que tiene burbujas de gas dispersas en la misma | |
AR066525A1 (es) | Composiciones lacteas o de sustitutos lacteos aireados y liofilizadas y metodos para prepararlas | |
PH12013000226A1 (en) | A process and formulation for making an egg product with increased functionality and flavor | |
HRP20190645T1 (hr) | Proteinski prehrambeni proizvodi s vicia fabom | |
PH12020550624A1 (en) | Process for treating flax seeds to enhance their value as food | |
PE20140803A1 (es) | Composiciones nutricionales que tienen particulas solidas y metodos para hacer y usar las mismas | |
CL2019003019A1 (es) | Método y aparato para preparar una composición alimenticia comestible. | |
AR101713A1 (es) | Proceso para preparar masa de cacao con una fase grasa modificada | |
SG11201901114TA (en) | Plant, method for producing plant, tolerance imparting method, tomato and method for producing tomato | |
Alvarenga et al. | Production and characterization of green and black olive paste using cream of animal and vegetable origins | |
MY189404A (en) | Method for manufacturing flavor oil, method for manufacturing flavor oil mixture, method for manufacturing flavor-enriched food, and method for flavoring fat or oil | |
UA110064C2 (uk) | Спосіб і пристрій для отримання функціонального продукту із ягід у вигляді пасти з подрібненим насінням та оболонками і продукт, одержаний таким способом | |
RU2017125477A (ru) | Пищевой продукт, содержащий жировые кристаллы масла какао, и способ его изготовления | |
MX2016015899A (es) | Procedimiento de elaboracion de un edulcorante natural. | |
CN103918953A (zh) | 一种桂花元宵制作方法 | |
EA201290236A1 (ru) | Способ изготовления замороженных кондитерских изделий | |
CL2019002892A1 (es) | Método y aparato para preparar una composición alimenticia comestible. | |
RU2595382C1 (ru) | Пищевой продукт из ядер кедровых орехов | |
RU2451453C1 (ru) | Способ производства кондитерской массы для халвы | |
UA116342U (uk) | Пікантний крекер "дует" | |
PE20221451A1 (es) | Producto alimenticio en polvo, semi terminado, basado en alimentos vegetales y un proceso para la produccion del mismo | |
RU2555477C1 (ru) | Пищевой продукт на основе подсолнечного масла с растительными добавками |