CO4600624A1 - Proceso para la preparacion de trocitos de cacao carameli- zados, los trocitos asi obtenidos y productos alimenticios que contienen dichos trocitos de cacao caramelizados - Google Patents

Proceso para la preparacion de trocitos de cacao carameli- zados, los trocitos asi obtenidos y productos alimenticios que contienen dichos trocitos de cacao caramelizados

Info

Publication number
CO4600624A1
CO4600624A1 CO97012839A CO97012839A CO4600624A1 CO 4600624 A1 CO4600624 A1 CO 4600624A1 CO 97012839 A CO97012839 A CO 97012839A CO 97012839 A CO97012839 A CO 97012839A CO 4600624 A1 CO4600624 A1 CO 4600624A1
Authority
CO
Colombia
Prior art keywords
cocoa
caramelized
trocites
chips
preparation
Prior art date
Application number
CO97012839A
Other languages
English (en)
Inventor
Philippe Vareille
Faycal Idriss
Original Assignee
Nestle Sa
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8223766&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=CO4600624(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of CO4600624A1 publication Critical patent/CO4600624A1/es

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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

Landscapes

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

Abstract

Proceso para la preparación de trocitos de cacao caramelizados,caracterizado porque: -se prepara un mezcla que comprende al menos trocitos de cacao, azúcar y agua y/o leche, - esta mezcla se trata a una temperatura elevada, a fin de obtener trocitos de cacao caramelizados,- los trocitos de cacao caramelizados se templan, - y luego se tratan térmicamente. Proceso de acuerdo con la reivindicación 1, caracterizado porque se prepara una mezcla que comprende al menos 38-72% de trocitos de cacao, 18-40% de azúcar y 10-22% de agua y/o leche. Proceso de acuerdo con la reivindicación 1, caracterizado porque la mezcla se trata a una temperatura elevada a 90-120°C durante 15-35 min, a fin de obtener trocitos de cacao caramelizados. Proceso de acuerdo con la reivindicación 1, caracterizado porque los trocitos de cacao caramelizados se templan a 75-100°C durante 1-6 min. Proceso de acuerdo con la reivindicación 1, caracterizado porque los trocitos de cacao caramelizados se tratan térmicamente a 110-150°C durante 1-10 min. Proceso de acuerdo con la reivindicación 1, caracterizado porque los trocitos de cacao caramelizados se enfrían hasta alcanzar la temperatura ambiente después de haber sido tratados térmicamente.
CO97012839A 1996-03-11 1997-03-10 Proceso para la preparacion de trocitos de cacao carameli- zados, los trocitos asi obtenidos y productos alimenticios que contienen dichos trocitos de cacao caramelizados CO4600624A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP96200657A EP0795273B1 (fr) 1996-03-11 1996-03-11 Traitement de fèves de cacao

Publications (1)

Publication Number Publication Date
CO4600624A1 true CO4600624A1 (es) 1998-05-08

Family

ID=8223766

Family Applications (1)

Application Number Title Priority Date Filing Date
CO97012839A CO4600624A1 (es) 1996-03-11 1997-03-10 Proceso para la preparacion de trocitos de cacao carameli- zados, los trocitos asi obtenidos y productos alimenticios que contienen dichos trocitos de cacao caramelizados

Country Status (13)

Country Link
US (1) US6156371A (es)
EP (1) EP0795273B1 (es)
AR (1) AR006186A1 (es)
AT (1) ATE207703T1 (es)
AU (1) AU708072B2 (es)
BR (1) BR9708159A (es)
CA (1) CA2247200A1 (es)
CO (1) CO4600624A1 (es)
DE (1) DE69616508T2 (es)
NO (1) NO984145D0 (es)
PE (1) PE60498A1 (es)
WO (1) WO1997033483A1 (es)
ZA (1) ZA971958B (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2416106A (en) * 2004-07-15 2006-01-18 Cargill Inc Roasting cocoa
US20070026118A1 (en) * 2005-07-29 2007-02-01 Frump Ernest D Jr Nut brittle making method
US20080057528A1 (en) * 2006-08-30 2008-03-06 Kimberly-Clark Worldwide, Inc. Detection of hydrogen peroxide released by enzyme-catalyzed oxidation of an analyte
PT2206438E (pt) * 2008-12-29 2012-05-10 Unilever Nv Produtos de confeitaria gelados e bebidas compreendendo teobromina e cafeína
CA2798911C (en) 2010-05-19 2018-07-03 Unilever Plc Theobromine for increasing hdl-cholesterol
US20130025036A1 (en) 2011-07-25 2013-01-31 Nike, Inc. Articles Of Apparel Incorporating Cushioning Elements
US9386812B2 (en) 2011-07-25 2016-07-12 Nike, Inc. Articles of apparel incorporating cushioning elements

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR545361A (fr) * 1921-12-29 1922-10-10 Gebroeders Sickesz Bâton ou tablette de chocolat et son procédé de fabrication
NL41371C (es) * 1934-07-21 1900-01-01
FR898861A (fr) * 1942-10-19 1945-05-09 Gebru Der Stollwerk A G Procédé de fabrication de sucreries grasses, résistantes à la chaleur et possédant un goût prononcé
FR1369375A (fr) * 1963-04-27 1964-08-14 Chocolat aux articles dragéifiés
FR1364889A (fr) * 1963-07-23 1964-06-26 Stollwerck Ag Procédé d'amélioration des confiseries
DE2239928A1 (de) * 1972-08-14 1974-02-28 Geb Bendziulla Helga Dekinder Verfahren zur herstellung und zum feilhalten von wiener knackmandeln
JPS5915611B2 (ja) * 1979-12-11 1984-04-10 森永製菓株式会社 果実チヨコレ−トの製造法
FR2515485A1 (fr) * 1981-10-29 1983-05-06 Guntrum Louis Friandise a base d'amandes, de noisettes et de chocolat fondant, representant un eclat de houille
US4423085A (en) * 1982-04-23 1983-12-27 Amstar Corporation Cocrystallized sugar-nut product
DE3702532A1 (de) * 1986-12-30 1988-07-14 Seidl Johanna Essbares schokoladenprodukt
JP2548735B2 (ja) * 1987-07-29 1996-10-30 不二製油株式会社 カカオ豆の焙煎処理法
DE3806471A1 (de) * 1988-03-01 1989-09-14 Jacobs Suchard Gmbh Verfahren und vorrichtung zum herstellen von samenfruechte-krokant

Also Published As

Publication number Publication date
ZA971958B (en) 1998-09-07
EP0795273A1 (fr) 1997-09-17
NO984145L (no) 1998-09-09
DE69616508D1 (de) 2001-12-06
DE69616508T2 (de) 2002-05-08
EP0795273B1 (fr) 2001-10-31
US6156371A (en) 2000-12-05
ATE207703T1 (de) 2001-11-15
BR9708159A (pt) 1999-07-27
CA2247200A1 (en) 1997-09-18
NO984145D0 (no) 1998-09-09
AR006186A1 (es) 1999-08-11
PE60498A1 (es) 1998-10-20
WO1997033483A1 (fr) 1997-09-18
AU1926597A (en) 1997-10-01
AU708072B2 (en) 1999-07-29

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