CN115379764A - 使巧克力耐热化的方法 - Google Patents
使巧克力耐热化的方法 Download PDFInfo
- Publication number
- CN115379764A CN115379764A CN202180027484.7A CN202180027484A CN115379764A CN 115379764 A CN115379764 A CN 115379764A CN 202180027484 A CN202180027484 A CN 202180027484A CN 115379764 A CN115379764 A CN 115379764A
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- Prior art keywords
- chocolate
- agent composition
- tropicalizing agent
- cocoa
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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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0026—Mixing; Roller milling for preparing chocolate
-
- 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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP20169032.8 | 2020-04-09 | ||
| EP20169032 | 2020-04-09 | ||
| PCT/EP2021/059084 WO2021204888A1 (fr) | 2020-04-09 | 2021-04-07 | Procédé de tropicalisation du chocolat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115379764A true CN115379764A (zh) | 2022-11-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202180027484.7A Pending CN115379764A (zh) | 2020-04-09 | 2021-04-07 | 使巧克力耐热化的方法 |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP4132285A1 (fr) |
| CN (1) | CN115379764A (fr) |
| AU (1) | AU2021253630A1 (fr) |
| BR (1) | BR112022020097A2 (fr) |
| CA (1) | CA3172470A1 (fr) |
| CL (1) | CL2022002702A1 (fr) |
| MX (1) | MX2022012644A (fr) |
| WO (1) | WO2021204888A1 (fr) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4446166A (en) * | 1980-01-30 | 1984-05-01 | Battelle Memorial Institute | Chocolate composition for the preparation of heat-resistant chocolate articles and process for its preparation |
| US5486376A (en) * | 1991-12-20 | 1996-01-23 | Karlshamns Oils & Fats Ab | Heat-resistant chocolate composition and process for the preparation thereof |
| CN1889848A (zh) * | 2003-12-02 | 2007-01-03 | 雀巢技术公司 | 耐热化剂及其制备和使用方法 |
| CN103945709A (zh) * | 2011-09-27 | 2014-07-23 | 雀巢产品技术援助有限公司 | 耐热化剂 |
| CN104080353A (zh) * | 2011-12-05 | 2014-10-01 | 雀巢产品技术援助有限公司 | 具有耐热化外壳的巧克力产品 |
| CN104684404A (zh) * | 2012-09-28 | 2015-06-03 | 马斯公司 | 耐热巧克力 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| DE389127C (de) | 1919-08-21 | 1924-01-25 | Schmidt Walter | Verfahren zur Herstellung einer festen, schokoladeartigen Guss- oder Glasurmasse fuer Konditoreiwaren |
| CH409603A (fr) | 1962-02-16 | 1966-03-15 | Jacquemaire Ets | Procédé de fabrication d'un chocolat à l'état conformé ou à l'état de poudre résistant au ramollissement sous l'effet de la chaleur |
| US4664927A (en) | 1984-07-23 | 1987-05-12 | Gilbert Finkel | Chocolate compositions of increased viscosity and method for preparing such compositions |
| CH672996A5 (fr) | 1987-06-26 | 1990-01-31 | Battelle Memorial Institute | |
| JP2514711B2 (ja) | 1989-04-15 | 1996-07-10 | 株式会社ロッテ | 耐熱性チョコレ―トおよびその製造方法 |
| CH679001A5 (fr) | 1989-07-03 | 1991-12-13 | Battelle Memorial Institute | |
| JP2776939B2 (ja) | 1990-02-01 | 1998-07-16 | 株式会社ロッテ | 耐熱性チョコレートおよびその製造方法 |
| WO1991019424A1 (fr) | 1990-06-19 | 1991-12-26 | Mars G.B. Limited | Succedanes de graisse et procede de preparation de microbilles organiques |
| BE1005782A3 (fr) | 1991-10-04 | 1994-01-25 | Raffinerie Tirlemontoise Sa | Composition lipophile hydratee et procede pour son obtention. |
| GB2280588A (en) | 1993-08-04 | 1995-02-08 | Nestle Sa | Chocolate shape retention |
| US5468509A (en) | 1994-03-29 | 1995-11-21 | Kraft Jacobs Suchard | Process for producing water-containing milk chocolate |
| US5523110A (en) | 1994-06-23 | 1996-06-04 | Nestec S.A | Chocolate heat-resistance by particulate polyol gel addition |
| DK0800770T3 (da) | 1996-04-12 | 2001-11-05 | Nestle Sa | Fremgangsmåde til fremstilling af chokolade og lignende |
| US6159526A (en) | 1998-03-02 | 2000-12-12 | Fuji Oil Co., Ltd. | Method for manufacturing water-containing chocolates and chocolate compositions produced thereby |
| GB0912833D0 (en) | 2009-07-23 | 2009-08-26 | Cadbury Uk Ltd | Method for producing temperature tolerant confectionary compositions and compositions produced using the method |
-
2021
- 2021-04-07 CN CN202180027484.7A patent/CN115379764A/zh active Pending
- 2021-04-07 BR BR112022020097A patent/BR112022020097A2/pt unknown
- 2021-04-07 AU AU2021253630A patent/AU2021253630A1/en active Pending
- 2021-04-07 CA CA3172470A patent/CA3172470A1/fr active Pending
- 2021-04-07 WO PCT/EP2021/059084 patent/WO2021204888A1/fr unknown
- 2021-04-07 EP EP21716742.8A patent/EP4132285A1/fr active Pending
- 2021-04-07 MX MX2022012644A patent/MX2022012644A/es unknown
-
2022
- 2022-09-30 CL CL2022002702A patent/CL2022002702A1/es unknown
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4446166A (en) * | 1980-01-30 | 1984-05-01 | Battelle Memorial Institute | Chocolate composition for the preparation of heat-resistant chocolate articles and process for its preparation |
| US5486376A (en) * | 1991-12-20 | 1996-01-23 | Karlshamns Oils & Fats Ab | Heat-resistant chocolate composition and process for the preparation thereof |
| CN1889848A (zh) * | 2003-12-02 | 2007-01-03 | 雀巢技术公司 | 耐热化剂及其制备和使用方法 |
| CN103945709A (zh) * | 2011-09-27 | 2014-07-23 | 雀巢产品技术援助有限公司 | 耐热化剂 |
| CN104080353A (zh) * | 2011-12-05 | 2014-10-01 | 雀巢产品技术援助有限公司 | 具有耐热化外壳的巧克力产品 |
| CN104684404A (zh) * | 2012-09-28 | 2015-06-03 | 马斯公司 | 耐热巧克力 |
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| 何东平: "《油脂工厂设计手册 上》", vol. 1, 31 August 2012, 湖北科学技术出版社, pages: 1029 * |
Also Published As
| Publication number | Publication date |
|---|---|
| EP4132285A1 (fr) | 2023-02-15 |
| WO2021204888A1 (fr) | 2021-10-14 |
| BR112022020097A2 (pt) | 2022-11-29 |
| CA3172470A1 (fr) | 2021-10-14 |
| MX2022012644A (es) | 2022-10-31 |
| AU2021253630A1 (en) | 2022-10-06 |
| CL2022002702A1 (es) | 2023-06-02 |
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