EA200900255A1 - Способ увеличения антиоксидантной активности шоколада - Google Patents
Способ увеличения антиоксидантной активности шоколадаInfo
- Publication number
- EA200900255A1 EA200900255A1 EA200900255A EA200900255A EA200900255A1 EA 200900255 A1 EA200900255 A1 EA 200900255A1 EA 200900255 A EA200900255 A EA 200900255A EA 200900255 A EA200900255 A EA 200900255A EA 200900255 A1 EA200900255 A1 EA 200900255A1
- Authority
- EA
- Eurasian Patent Office
- Prior art keywords
- conching
- chocolate
- temperature
- antioxidant activity
- increasing
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title abstract 6
- 238000000034 method Methods 0.000 title abstract 5
- 230000003078 antioxidant effect Effects 0.000 title abstract 3
- 235000019221 dark chocolate Nutrition 0.000 abstract 1
- 238000010586 diagram Methods 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0026—Mixing; Roller milling for preparing chocolate
- A23G1/0036—Conching
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Настоящее изобретение относится к новому способу конширования шоколада, где шоколадную массу подвергают способу конширования, который включает следующие стадии: стадия сухого конширования, выполняемая при температуре от 50 до 70°С, и последующая стадия мокрого конширования, выполняемая при температуре от 60 до 110°С, а именно, при температуре от 60 до 90°С, где температура сухого конширования и температура мокрого конширования находятся в пределах диапазона(ов), представленного(ых) на диаграмме на чертеже (см. заштрихованные или затененные области). Наиболее предпочтительно стадию сухого конширования проводят приблизительно при 60°С, а стадию мокрого конширования - приблизительно при 60°С или приблизительно при 90°С. Благоприятным образом этот адаптированный процесс конширования сохраняет и даже увеличивает антиоксидантную активность шоколада, в частности темного шоколада. Следовательно, настоящее изобретение, кроме того, относится к способам сохранения и/или увеличения антиоксидантной активности шоколада и к типам шоколада, которые производятся соответствующим образом.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP06119639A EP1894473A1 (en) | 2006-08-28 | 2006-08-28 | Method to increase the antioxidant activity of chocolate |
| PCT/EP2007/058533 WO2008025684A1 (en) | 2006-08-28 | 2007-08-16 | Method to increase the antioxidant activity of chocolate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EA200900255A1 true EA200900255A1 (ru) | 2009-06-30 |
| EA016229B1 EA016229B1 (ru) | 2012-03-30 |
Family
ID=37440885
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EA200900255A EA016229B1 (ru) | 2006-08-28 | 2007-08-16 | Способ сохранения и/или увеличения антиоксидантной активности массы темного шоколада при коншировании (варианты) и продукты, получаемые этим способом |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US8409652B2 (ru) |
| EP (2) | EP1894473A1 (ru) |
| JP (1) | JP5095738B2 (ru) |
| CN (1) | CN101573044B (ru) |
| CA (1) | CA2659331C (ru) |
| EA (1) | EA016229B1 (ru) |
| ES (1) | ES2617857T5 (ru) |
| MX (1) | MX2009002255A (ru) |
| PL (1) | PL2061336T5 (ru) |
| WO (1) | WO2008025684A1 (ru) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6207810B2 (ja) * | 2012-03-29 | 2017-10-04 | 日清オイリオグループ株式会社 | チョコレートの製造方法 |
| CN109730182B (zh) * | 2019-01-08 | 2022-05-24 | 暨南大学 | 绿茶香和高抗氧化巧克力涂层及其制备方法与应用 |
Family Cites Families (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2550922A1 (fr) | 1983-08-26 | 1985-03-01 | Creusot Loire | Procede et installation de preparation d'une pate de chocolat |
| DD223626B1 (de) | 1984-05-10 | 1987-07-29 | Heidenau Maschf Veb | Verfahren zur kontinuierlichen herstellung von schokoladenmassen |
| US4594259A (en) * | 1984-12-21 | 1986-06-10 | The Procter & Gamble Company | Temperable confectionery compositions having improved mouth melt suitable for chocolate |
| US4588604A (en) * | 1984-12-21 | 1986-05-13 | The Procter & Gamble Company | Solvent fractionation process for obtaining temperable confectionery fat from palm oil |
| US5023106A (en) * | 1989-03-28 | 1991-06-11 | The Procter & Gamble Co. | Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products |
| EP0489515B1 (en) * | 1990-11-22 | 1995-09-20 | Cerestar Holding Bv | Process for the production of chocolate |
| FR2676164A1 (fr) * | 1991-05-06 | 1992-11-13 | Roquette Freres | Chocolat hypocalorique. |
| US5200220A (en) * | 1992-04-03 | 1993-04-06 | Mars, Incorporated | Chocolate conching |
| US5275835A (en) * | 1992-09-29 | 1994-01-04 | The Procter & Gamble Company | Process for preparing reduced calorie flavored confectionery compositions using dynamic tempering conditions |
| US5464649A (en) * | 1992-10-30 | 1995-11-07 | Hershey Foods Corporation | Reduced fat confectionery products and process |
| US5589216A (en) * | 1994-11-08 | 1996-12-31 | The Procter And Gamble Company | Reduced calorie confectionery compositions which contain reduced calorie fats which exhibit rapid transformation to beta phase |
| CH690640A5 (de) * | 1995-06-05 | 2000-11-30 | Kraft Foods Inc | Verfahren zur Verringerung der Viskosität von geschmolzener Schokolade unter Verwendung hoher Scherkräfte. |
| US6015913A (en) * | 1996-09-06 | 2000-01-18 | Mars, Incorporated | Method for producing fat and/or solids from cocoa beans |
| US6737088B1 (en) * | 1996-09-06 | 2004-05-18 | Mars, Incorporated | Cocoa extracts prepared from cocoa solids having high cocoa polyphenol contents |
| FR2812873B1 (fr) * | 2000-08-11 | 2003-08-01 | Barry Callebaut France | Procede de production de polyphenols a partir de feves de cacao |
| EP1711066A1 (en) * | 2004-02-03 | 2006-10-18 | Archer-Daniels-Midland Company | Soy-containing chocolate products |
| BRPI0400056B1 (pt) | 2004-02-11 | 2017-03-21 | Meller Equipamentos E Tecnologia Indústria E Comércio Ltda | máquina tipo concha, instalação e processo para fabricação de massa de chocolate |
-
2006
- 2006-08-28 EP EP06119639A patent/EP1894473A1/en not_active Withdrawn
-
2007
- 2007-08-16 CA CA2659331A patent/CA2659331C/en active Active
- 2007-08-16 US US12/439,147 patent/US8409652B2/en active Active
- 2007-08-16 CN CN2007800320296A patent/CN101573044B/zh active Active
- 2007-08-16 WO PCT/EP2007/058533 patent/WO2008025684A1/en active Application Filing
- 2007-08-16 MX MX2009002255A patent/MX2009002255A/es active IP Right Grant
- 2007-08-16 EA EA200900255A patent/EA016229B1/ru not_active IP Right Cessation
- 2007-08-16 EP EP07802664.8A patent/EP2061336B2/en active Active
- 2007-08-16 JP JP2009526041A patent/JP5095738B2/ja active Active
- 2007-08-16 PL PL07802664T patent/PL2061336T5/pl unknown
- 2007-08-16 ES ES07802664T patent/ES2617857T5/es active Active
Also Published As
| Publication number | Publication date |
|---|---|
| ES2617857T5 (es) | 2020-09-25 |
| JP2010501196A (ja) | 2010-01-21 |
| CN101573044B (zh) | 2013-08-21 |
| ES2617857T3 (es) | 2017-06-20 |
| PL2061336T3 (pl) | 2017-08-31 |
| US8409652B2 (en) | 2013-04-02 |
| CN101573044A (zh) | 2009-11-04 |
| EP2061336B1 (en) | 2016-12-21 |
| CA2659331A1 (en) | 2008-03-06 |
| CA2659331C (en) | 2015-03-24 |
| PL2061336T5 (pl) | 2020-08-10 |
| WO2008025684A1 (en) | 2008-03-06 |
| EP2061336A1 (en) | 2009-05-27 |
| US20110059223A1 (en) | 2011-03-10 |
| EP1894473A1 (en) | 2008-03-05 |
| EP2061336B2 (en) | 2019-12-18 |
| MX2009002255A (es) | 2009-03-13 |
| JP5095738B2 (ja) | 2012-12-12 |
| EA016229B1 (ru) | 2012-03-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s) |
Designated state(s): AM AZ BY KZ KG MD TJ TM |