CN100397997C - 用微气泡改进稳定性的充气巧克力的生产方法 - Google Patents

用微气泡改进稳定性的充气巧克力的生产方法 Download PDF

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Publication number
CN100397997C
CN100397997C CNB2003801099423A CN200380109942A CN100397997C CN 100397997 C CN100397997 C CN 100397997C CN B2003801099423 A CNB2003801099423 A CN B2003801099423A CN 200380109942 A CN200380109942 A CN 200380109942A CN 100397997 C CN100397997 C CN 100397997C
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CN
China
Prior art keywords
chocolate
slurry
described method
mixture
liquid
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.)
Expired - Lifetime
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CNB2003801099423A
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English (en)
Chinese (zh)
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CN1753620A (zh
Inventor
安德烈·罗伯特
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.)
WM Wrigley Jr Co
Original Assignee
Mars Inc
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 Mars Inc filed Critical Mars Inc
Publication of CN1753620A publication Critical patent/CN1753620A/zh
Application granted granted Critical
Publication of CN100397997C publication Critical patent/CN100397997C/zh
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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    • 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
    • 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
    • A23G1/005—Moulding, shaping, cutting or dispensing chocolate
    • A23G1/0053—Processes of shaping not covered elsewhere
    • A23G1/0056—Processes in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally with associated cutting
    • 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
    • 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 or filled
    • 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

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)
CNB2003801099423A 2002-12-23 2003-12-23 用微气泡改进稳定性的充气巧克力的生产方法 Expired - Lifetime CN100397997C (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AU2002327081A AU2002327081A1 (en) 2002-12-23 2002-12-23 Shelf-stable confectionery
AU2002327081 2002-12-23

Publications (2)

Publication Number Publication Date
CN1753620A CN1753620A (zh) 2006-03-29
CN100397997C true CN100397997C (zh) 2008-07-02

Family

ID=32660500

Family Applications (1)

Application Number Title Priority Date Filing Date
CNB2003801099423A Expired - Lifetime CN100397997C (zh) 2002-12-23 2003-12-23 用微气泡改进稳定性的充气巧克力的生产方法

Country Status (6)

Country Link
US (1) US20060147584A1 (enExample)
EP (1) EP1575372A4 (enExample)
JP (1) JP2006511215A (enExample)
CN (1) CN100397997C (enExample)
AU (1) AU2002327081A1 (enExample)
WO (1) WO2004056191A1 (enExample)

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US7621734B2 (en) 2004-07-28 2009-11-24 Mars, Incorporated Apparatus and process for preparing confectionery having an inclusion therein using forming rolls and a forming pin
EP1673978A1 (en) 2004-12-22 2006-06-28 Kraft Foods R & D, Inc. Zweigniederlassung München Apparatus and method for producing aerated confectionery masses
GB0703719D0 (en) 2007-02-27 2007-04-04 Callebaut Barry Composition
EP2008528A1 (fr) * 2007-06-20 2008-12-31 Eddy Merckx Composition alimentaire
PL2016837T3 (pl) 2007-07-20 2012-05-31 Kraft Foods R & D Inc Sposób wytwarzania produktu cukierniczego
PL2016836T3 (pl) 2007-07-20 2017-01-31 Kraft Foods R & D, Inc. Metoda produkcji wyrobu cukierniczego
GB0714389D0 (en) * 2007-07-21 2007-09-05 Barry Callebaut Ag Process and product
GB0714390D0 (en) * 2007-07-21 2007-09-05 Barry Callebaut Ag Process
WO2009027039A1 (en) * 2007-08-24 2009-03-05 Barry Callebaut Ag Process and confectionery product produced thereby
GB2463658A (en) * 2008-09-19 2010-03-24 Nestec Sa Fat-based confectionery material containing liquid filled bubbles
ES2473490T3 (es) * 2009-08-28 2014-07-07 Kraft Foods R & D, Inc. Método y aparato para preparar productos alimenticios aireados
EP2351490B1 (en) * 2010-01-27 2018-10-17 Kraft Foods R & D, Inc. A device and a process for continuously feeding chocolate ingredients as well as a system and a process for producing a chocolate mass
BR112013000777A2 (pt) * 2010-07-13 2016-05-24 Perfetti Van Melle Spa pirulito formado em cossinete enchido com chocolate e processo de fabricação do mesmo
SG10201507237VA (en) * 2010-09-17 2015-10-29 Meiji Co Ltd Aerated fat-based confectionery
JP5995413B2 (ja) * 2011-06-07 2016-09-21 日清オイリオグループ株式会社 油脂組成物及び該油脂組成物を用いた含気泡チョコレート
GB2492138B (en) 2011-06-23 2016-07-06 Cosmetic Warriors Ltd Solid cosmetic composition with dispersed gas bubbles
JP5897294B2 (ja) * 2011-09-29 2016-03-30 株式会社明治 含気チョコレート
EP2606740A1 (en) * 2011-12-23 2013-06-26 Nestec S.A. Aerated chocolate
EA031549B1 (ru) * 2012-03-30 2019-01-31 Юнилевер Н.В. Аэрированная шоколадная композиция
FR2995182B1 (fr) * 2012-09-07 2014-12-12 Barry Callebaut France Produit alimentaire, tel que le chocolat, comprenant de la matiere grasse et des microbulles de gaz pour limiter l'exsudation et le blanchiment gras.
GB2508825B (en) 2012-12-11 2018-04-04 Cosmetic Warriors Ltd Composition
US20160037798A1 (en) * 2013-03-14 2016-02-11 Wm. Wrigley Jr. Company Dry foam confectionery product
JP5650346B1 (ja) * 2014-06-04 2015-01-07 森永製菓株式会社 含気チョコレート生地の製造方法及び焼成チョコレートの製造方法
AU2015366297C1 (en) * 2014-12-19 2020-02-20 Société des Produits Nestlé S.A. Edible product comprising fat crystals of cocoa butter and method for making the same
CN104996689A (zh) * 2015-08-08 2015-10-28 上海巧旗食品有限公司 一种代可可脂巧克力或巧克力的生产方法
EP3393267A4 (en) * 2015-12-21 2019-07-10 AAK AB (Publ) METHOD FOR PRODUCING A SEEDEN'S SUSPENSION
CN106268500A (zh) * 2016-08-17 2017-01-04 上海久宙化学品有限公司 颗粒物生产方法
RU2734080C2 (ru) 2016-08-30 2020-10-12 Сосьете Де Продюи Нестле С.А. Способ приготовления микропористого шоколадного материала
BR112018074693B1 (pt) * 2016-08-30 2023-05-09 Société Des Produits Nestlé S.A Material de chocolate moldado microaerado, seu processo de produção, e uso de microaeração em um material de chocolate moldado
MX382371B (es) * 2016-08-30 2025-03-13 Soc Des Produits Nestle S A Star Material de chocolate aireado.
CN106615509B (zh) * 2016-09-23 2020-12-04 阿胡斯卡尔斯油脂（张家港）有限公司 一种提高充气巧克力耐热性的方法
BE1024568B1 (nl) * 2016-12-08 2018-04-11 The Belgian Chocolate Group Nv Werkwijze voor het toevoegen van inert gas in een vulling van een chocoladeproduct
AU2018265196B2 (en) * 2017-05-08 2024-05-02 Societe Des Produits Nestle S.A. Method and apparatus for preparing an edible food composition
CN107927314A (zh) * 2017-12-05 2018-04-20 南京喜之郎食品有限公司 耐温巧克力冰淇淋及其制备工艺
CN109938139B (zh) * 2017-12-20 2023-04-07 内蒙古伊利实业集团股份有限公司 一种膨化巧克力及其制备方法与应用
CN109123028A (zh) * 2018-09-07 2019-01-04 焦作荣利达食品有限公司 一种抛光脆皮巧克力糖果及其制作方法
WO2022008742A1 (en) * 2020-07-10 2022-01-13 Societe Des Produits Nestle S.A. Composition, process and use
CN115486490A (zh) * 2021-06-18 2022-12-20 布勒（无锡）商业有限公司 制备充气巧克力的方法及由其获得产品
CN113598343B (zh) * 2021-07-29 2023-12-15 洽洽食品股份有限公司 一种气巧性玻尿酸玫瑰坚果及其加工方法
CN113768020A (zh) * 2021-08-26 2021-12-10 杭州酷帕滋食品股份有限公司 一种空气巧克力制成工艺及其配方

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5958489A (en) * 1995-03-09 1999-09-28 Mazzoni Lb Food S.R.L. Method and equipment for the production of a mixture of solid particles dispersed in a continuous lipid phase, particularly chocolate and its derivatives
WO2001015543A1 (en) * 1999-08-27 2001-03-08 Apv Systems Limited Confectionery coatings
WO2001030174A1 (en) * 1999-10-22 2001-05-03 Apv Systems Limited Confectionery aeration system
WO2001080660A1 (en) * 2000-04-20 2001-11-01 Effem Foods Pty Ltd. Shelf stable confectionery

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GB459583A (en) * 1935-07-11 1937-01-11 John William Todd Improved process for manufacturing articles of food or confectionery
GB1325858A (en) * 1971-07-22 1973-08-08 Noel Y Co Ltd Sa Argentina De Mould structures for producing sweets
CH632420A5 (de) * 1977-07-27 1982-10-15 Oakes E T Ltd Verfahren zur herstellung eines zellfoermigen erzeugnisses, und anwendung desselben zur herstellung eines erzeugnisses aus schokolade.
DE2936040C2 (de) * 1979-09-06 1982-05-19 Meggle Milchindustrie Gmbh & Co Kg, 8094 Reitmehring Dragierverfahren und Mittel zur Durchführung des Verfahrens, bestehend im wesentlichen aus Saccharose, wenigstens einem weiteren Zucker und Wasser
JP2749211B2 (ja) * 1990-12-10 1998-05-13 明治製菓株式会社 気泡含有油脂性クリーム入りチョコレートの製法
US5238698A (en) * 1992-06-17 1993-08-24 Jacobs Suchard Ag Product and process for producing milk chocolate
CH690640A5 (de) * 1995-06-05 2000-11-30 Kraft Foods Inc Verfahren zur Verringerung der Viskosität von geschmolzener Schokolade unter Verwendung hoher Scherkräfte.
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Patent Citations (4)

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Publication number Priority date Publication date Assignee Title
US5958489A (en) * 1995-03-09 1999-09-28 Mazzoni Lb Food S.R.L. Method and equipment for the production of a mixture of solid particles dispersed in a continuous lipid phase, particularly chocolate and its derivatives
WO2001015543A1 (en) * 1999-08-27 2001-03-08 Apv Systems Limited Confectionery coatings
WO2001030174A1 (en) * 1999-10-22 2001-05-03 Apv Systems Limited Confectionery aeration system
WO2001080660A1 (en) * 2000-04-20 2001-11-01 Effem Foods Pty Ltd. Shelf stable confectionery

Also Published As

Publication number Publication date
CN1753620A (zh) 2006-03-29
JP2006511215A (ja) 2006-04-06
AU2002327081A1 (en) 2004-07-08
WO2004056191A1 (en) 2004-07-08
US20060147584A1 (en) 2006-07-06
EP1575372A4 (en) 2006-01-04
EP1575372A1 (en) 2005-09-21

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Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
TR01 Transfer of patent right
TR01 Transfer of patent right

Effective date of registration: 20190220

Address after: Illinois State

Patentee after: WM. WRIGLEY JR. Co.

Address before: Virginia

Patentee before: MARS, Inc.

CX01 Expiry of patent term
CX01 Expiry of patent term

Granted publication date: 20080702