DE69113218T2 - Verfahren zur Herstellung von Schokolade. - Google Patents
Verfahren zur Herstellung von Schokolade.Info
- Publication number
- DE69113218T2 DE69113218T2 DE69113218T DE69113218T DE69113218T2 DE 69113218 T2 DE69113218 T2 DE 69113218T2 DE 69113218 T DE69113218 T DE 69113218T DE 69113218 T DE69113218 T DE 69113218T DE 69113218 T2 DE69113218 T2 DE 69113218T2
- Authority
- DE
- Germany
- Prior art keywords
- chocolate
- production
- maltitol
- suitably
- hours
- 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.)
- Revoked
Links
- 235000019219 chocolate Nutrition 0.000 title abstract 2
- 239000000845 maltitol Substances 0.000 abstract 2
- 235000010449 maltitol Nutrition 0.000 abstract 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 abstract 2
- 229940035436 maltitol Drugs 0.000 abstract 2
- 239000004386 Erythritol Substances 0.000 abstract 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 abstract 1
- 235000019414 erythritol Nutrition 0.000 abstract 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 abstract 1
- 229940009714 erythritol Drugs 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 239000003765 sweetening agent Substances 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
- 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
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/10—Mixing apparatus; Roller mills 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
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/16—Circular conches, i.e. rollers being displaced on a closed or circular rolling circuit
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB909025435A GB9025435D0 (en) | 1990-11-22 | 1990-11-22 | Chocolate composition and a process for the production thereof |
GB919110337A GB9110337D0 (en) | 1991-05-13 | 1991-05-13 | Process for the production of chocolate |
Publications (2)
Publication Number | Publication Date |
---|---|
DE69113218D1 DE69113218D1 (de) | 1995-10-26 |
DE69113218T2 true DE69113218T2 (de) | 1996-02-22 |
Family
ID=26297994
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE69113218T Revoked DE69113218T2 (de) | 1990-11-22 | 1991-11-19 | Verfahren zur Herstellung von Schokolade. |
Country Status (7)
Country | Link |
---|---|
US (1) | US5244690A (de) |
EP (1) | EP0489515B1 (de) |
JP (1) | JP3081691B2 (de) |
AT (1) | ATE128006T1 (de) |
DE (1) | DE69113218T2 (de) |
DK (1) | DK0489515T3 (de) |
ES (1) | ES2077183T3 (de) |
Families Citing this family (34)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2280588A (en) * | 1993-08-04 | 1995-02-08 | Nestle Sa | Chocolate shape retention |
GB9316376D0 (en) * | 1993-08-06 | 1993-09-22 | Meltis Plc | Chocolate of low cariogenicity |
US5468509A (en) * | 1994-03-29 | 1995-11-21 | Kraft Jacobs Suchard | Process for producing water-containing milk chocolate |
GB9410360D0 (en) | 1994-05-24 | 1994-07-13 | Cerestar Holding Bv | Food composition |
US5523110A (en) * | 1994-06-23 | 1996-06-04 | Nestec S.A | Chocolate heat-resistance by particulate polyol gel addition |
US6221422B1 (en) | 1994-11-18 | 2001-04-24 | Xyrofin Oy | Process for preparing chocolate |
GB9502794D0 (en) * | 1995-02-14 | 1995-04-05 | Cerestar Holding Bv | Chocolate composition |
WO1996039045A1 (en) * | 1995-06-05 | 1996-12-12 | Kraft Foods, Inc. | Method for reducing the viscosity of chocolate |
JP3249747B2 (ja) * | 1995-08-21 | 2002-01-21 | 日研化学株式会社 | 野菜・果物類の青臭み、酸味等の抑制方法 |
GB9608153D0 (en) * | 1996-04-19 | 1996-06-26 | Cerestar Holding Bv | Anti-cariogenic activity of erythritol |
US7815956B2 (en) * | 2001-04-27 | 2010-10-19 | Pepsico | Use of erythritol and D-tagatose in diet or reduced-calorie beverages and food products |
BRPI0209447E2 (pt) * | 2001-05-01 | 2020-11-10 | Pepsico Inc | bebida, adoçante, xarope ou concentrado de reduzida caloria |
EP1366672B1 (de) * | 2002-05-29 | 2008-02-27 | Sugar Company S.p.A. in Forma Abbreviata "S & Co." | Nahrungsmittelzusammensetzungen auf der Basis von mit Intensivsüssstoff vermischtem Kakao und deren Herstellungsverfahren |
US20060159803A1 (en) * | 2004-12-30 | 2006-07-20 | Gottemoller Thomas V | Polyol coated particles |
US20060172047A1 (en) * | 2005-01-28 | 2006-08-03 | Farrell Patrick L | Method of modifying taste |
US20070259090A1 (en) * | 2006-05-05 | 2007-11-08 | Technology Advancement Labs Llc | Low-calorie foods and process of making the same |
MY139020A (en) * | 2006-07-13 | 2009-08-28 | Lembaga Koko Malaysia | Prebiotic chocolate and method for producing the same |
CN101516205A (zh) * | 2006-07-31 | 2009-08-26 | Wm.雷格利Jr.公司 | 口香糖产品 |
EP1894473A1 (de) * | 2006-08-28 | 2008-03-05 | Puratos N.V. | Verfahren zur Verbesserung der Antioxidationswirkung von Schokolade |
CN101652074A (zh) * | 2007-02-12 | 2010-02-17 | Wm.雷格利Jr.公司 | 含有多元醇的糖食产品 |
CA2678303A1 (en) * | 2007-02-12 | 2008-08-21 | Wm. Wrigley Jr. Company | Coated confectionery products |
CN101657108A (zh) | 2007-04-16 | 2010-02-24 | 卡吉尔公司 | 降低多元醇的感官冰凉感 |
US8507021B2 (en) | 2007-06-22 | 2013-08-13 | Cadbury Holdings Limited | Reduced fat chocolate |
MX2013000742A (es) * | 2010-07-29 | 2013-03-05 | Cargill Inc | Relleno de grasa con grasa vegetal y edulcorante. |
WO2012092255A1 (en) | 2010-12-30 | 2012-07-05 | Wm. Wrigley Jr. Company | Hard candy with reduced sugar |
JO3115B1 (ar) | 2011-08-22 | 2017-09-20 | Takeda Pharmaceuticals Co | مركبات بيريدازينون واستخدامها كمثبطات daao |
PL3536160T3 (pl) | 2011-09-12 | 2024-05-20 | Kraft Foods Schweiz Holding Gmbh | Wyrób czekoladowy |
EP2567621A1 (de) * | 2011-09-12 | 2013-03-13 | Kraft Foods R & D, Inc. | Verfahren zur Herstellung von Schokolade |
JP5575734B2 (ja) * | 2011-12-01 | 2014-08-20 | ▲たか▼森 涼子 | チョコレート |
BR112014016833B1 (pt) | 2012-01-09 | 2019-12-03 | Wrigley W M Jun Co | confeito gelificado com açúcar reduzido |
ITAN20120052A1 (it) * | 2012-05-10 | 2012-08-09 | Antica Dolceria Rizza Di Rizza Gius Eppe | Cioccolato leggero modica o light con eritritolo o con fruttosio ed eritritolo. |
JP6833991B2 (ja) * | 2016-11-01 | 2021-02-24 | サムヤン コーポレイション | 加工性が向上したチョコレート組成物およびその製造方法 |
JP6914703B2 (ja) * | 2017-04-10 | 2021-08-04 | 株式会社明治 | 1−ケストースを含んでなる食品の製造方法 |
CN112586582B (zh) * | 2020-12-09 | 2023-05-12 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种涂挂用无蔗糖巧克力组合物及其制备方法和应用 |
Family Cites Families (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1075012A (fr) * | 1953-02-24 | 1954-10-12 | Procédé de fabrication des pâtes de cacao et de chocolat | |
US3544328A (en) * | 1967-11-17 | 1970-12-01 | Gen Mills Inc | Process for conching |
CH551157A (fr) * | 1971-06-18 | 1974-07-15 | Quaker Oats Co | Procede de fabrication d'un produit alimentaire contenant des proteines. |
US4156743A (en) * | 1976-03-10 | 1979-05-29 | Armin Schmitt | Method for continuously producing milk chocolate masses |
US4151308A (en) * | 1978-05-12 | 1979-04-24 | Beatrice Foods Co. | Method for producing a fast mixed and milled conchable candy and product thereof |
SE431818C (sv) * | 1979-03-16 | 1985-04-18 | Turos Foodprocessing Ab | Forfarande for framstellning av crumbprodukter genom blandning av floden av mjolkravara, proteiner och reducerande socker |
FR2550922A1 (fr) * | 1983-08-26 | 1985-03-01 | Creusot Loire | Procede et installation de preparation d'une pate de chocolat |
JPS6094058A (ja) * | 1983-10-31 | 1985-05-27 | Ajinomoto General Food Kk | 低う蝕性チヨコレ−トおよびその製造方法 |
DE3417126A1 (de) * | 1984-05-09 | 1985-11-14 | Rudolf Dr. 7770 Überlingen Rapp | Verfahren und vorrichtung zur kontinuierlichen veredelung von walzgut als ausgangsprodukt fuer schokolade |
US4664927A (en) * | 1984-07-23 | 1987-05-12 | Gilbert Finkel | Chocolate compositions of increased viscosity and method for preparing such compositions |
JPS63129011A (ja) * | 1986-11-14 | 1988-06-01 | Tosoh Corp | 高純度シリコンの製造方法 |
EP0284747A3 (de) * | 1987-02-17 | 1990-07-11 | Takeda Chemical Industries, Ltd. | Formulierung eines Lactitol enthaltenden Nahrungsmittels |
DE3739999A1 (de) * | 1987-11-25 | 1989-07-06 | Suedzucker Ag | Verfahren zur herstellung von zuckerfreien, diaetetischen und/oder zahnschonenden schokoladen |
US5017400A (en) * | 1988-06-10 | 1991-05-21 | Suomen Xyrofin Oy | Non-cariogenic sweetener |
JP2564255B2 (ja) | 1988-10-13 | 1996-12-18 | 日研化学 株式会社 | 冷感を有する固形チョコレート |
JPH02163092A (ja) * | 1988-12-16 | 1990-06-22 | Showa Denko Kk | 糖化合物の製造法 |
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 |
-
1991
- 1991-11-19 DE DE69113218T patent/DE69113218T2/de not_active Revoked
- 1991-11-19 ES ES91310627T patent/ES2077183T3/es not_active Expired - Lifetime
- 1991-11-19 EP EP91310627A patent/EP0489515B1/de not_active Revoked
- 1991-11-19 AT AT91310627T patent/ATE128006T1/de not_active IP Right Cessation
- 1991-11-19 US US07/794,868 patent/US5244690A/en not_active Expired - Lifetime
- 1991-11-19 DK DK91310627.4T patent/DK0489515T3/da active
- 1991-11-21 JP JP03305964A patent/JP3081691B2/ja not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
DE69113218D1 (de) | 1995-10-26 |
JPH04287640A (ja) | 1992-10-13 |
ATE128006T1 (de) | 1995-10-15 |
DK0489515T3 (da) | 1995-11-06 |
JP3081691B2 (ja) | 2000-08-28 |
ES2077183T3 (es) | 1995-11-16 |
EP0489515A1 (de) | 1992-06-10 |
US5244690A (en) | 1993-09-14 |
EP0489515B1 (de) | 1995-09-20 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
8363 | Opposition against the patent | ||
8331 | Complete revocation |