EA201890227A1 - Шоколадная масса с пониженной энергетической ценностью (варианты) - Google Patents
Шоколадная масса с пониженной энергетической ценностью (варианты)Info
- Publication number
- EA201890227A1 EA201890227A1 EA201890227A EA201890227A EA201890227A1 EA 201890227 A1 EA201890227 A1 EA 201890227A1 EA 201890227 A EA201890227 A EA 201890227A EA 201890227 A EA201890227 A EA 201890227A EA 201890227 A1 EA201890227 A1 EA 201890227A1
- Authority
- EA
- Eurasian Patent Office
- Prior art keywords
- chocolate
- cocoa butter
- weight
- water
- cocoa
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title abstract 8
- 244000299461 Theobroma cacao Species 0.000 abstract 9
- 229940110456 cocoa butter Drugs 0.000 abstract 4
- 235000019868 cocoa butter Nutrition 0.000 abstract 4
- 239000000203 mixture Substances 0.000 abstract 3
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 abstract 2
- 239000004386 Erythritol Substances 0.000 abstract 2
- 235000009470 Theobroma cacao Nutrition 0.000 abstract 2
- 239000008346 aqueous phase Substances 0.000 abstract 2
- 235000013325 dietary fiber Nutrition 0.000 abstract 2
- 239000000839 emulsion Substances 0.000 abstract 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 abstract 2
- 229940009714 erythritol Drugs 0.000 abstract 2
- 235000019414 erythritol Nutrition 0.000 abstract 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 238000002425 crystallisation Methods 0.000 abstract 1
- 230000008025 crystallization Effects 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 235000019221 dark chocolate Nutrition 0.000 abstract 1
- 239000003995 emulsifying agent Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000000704 physical effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000007762 w/o emulsion Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 235000019220 whole milk chocolate Nutrition 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
-
- 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
- A23G1/325—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing 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
- A23G1/40—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
- A23G1/30—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
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
Изобретение относится к пищевой промышленности, а именно к шоколадной массе, и может быть использовано для производства темного и молочного шоколада с пониженной энергетической ценностью с применением эмульсии типа вода-в-масле. Шоколадная масса содержит 80-95 мас.% шоколадной композиции и 5-20 мас.% водной эмульсии на основе какао-масла. Водная эмульсия на основе какао-масла содержит 20-70 мас.% какао масла, 28-78 мас.% водной фазы, 1-3 мас.% эмульгатора. Водная фаза содержит 50-90 мас.% воды и 10-50 мас.% водорастворимого вещества. Шоколадная композиция по первому варианту изобретения содержит 40-48 мас.% какао тертого, 30-50 мас.% эритрита, 5-30 мас.% пищевых волокон. Шоколадная композиция по второму варианту изобретения содержит 10-12 мас.% какао тертого, 30-50 мас.% эритрита, 5-30 мас.% пищевых волокон, 12-14 мас.% какао-масла, 18-24 мас.% сухих молочных продуктов. Техническим результатом является улучшение органолептических показателей, проявляющихся в выраженности шоколадного вкуса, отсутствии посторонних привкусов и послевкусия, натуральной сладости и текстуры шоколада, при одновременном снижении его калорийности, а также улучшение физических свойств, таких как вязкость, предел текучести, степень усадки при кристаллизации и твердости.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015133958/13A RU2600691C1 (ru) | 2015-08-13 | 2015-08-13 | Шоколадная масса для получения шоколада с пониженной энергетической ценностью (варианты) |
| PCT/RU2016/050023 WO2017026926A1 (ru) | 2015-08-13 | 2016-07-25 | Шоколадная масса с пониженной энергетической ценностью (варианты) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EA201890227A1 true EA201890227A1 (ru) | 2018-05-31 |
| EA035056B1 EA035056B1 (ru) | 2020-04-22 |
Family
ID=57216391
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EA201890227A EA035056B1 (ru) | 2015-08-13 | 2016-07-25 | Шоколадная масса с пониженной энергетической ценностью (варианты) |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US20180213815A1 (ru) |
| EP (1) | EP3335570B1 (ru) |
| CN (1) | CN107920547A (ru) |
| EA (1) | EA035056B1 (ru) |
| RU (1) | RU2600691C1 (ru) |
| WO (1) | WO2017026926A1 (ru) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110384159A (zh) * | 2018-04-18 | 2019-10-29 | 匠人之心（北京）产品设计有限公司 | 一种纯素无糖巧克力的配方及工艺 |
| EP3784045A1 (en) * | 2018-06-15 | 2021-03-03 | Kraft Foods Schweiz Holding GmbH | Chocolate composition |
| CN112715720A (zh) * | 2021-01-08 | 2021-04-30 | 邓昌林 | 一种低能量巧克力及其制备方法 |
| CN114711318A (zh) * | 2022-04-21 | 2022-07-08 | 安徽省大庭生物科技有限公司 | 一种具有保健功能的节食瘦身巧克力及其制备方法 |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US177801A (en) * | 1876-05-23 | Improvement in hydraulic propellers for vessels | ||
| WO1993002566A1 (en) * | 1991-08-07 | 1993-02-18 | Raffinerie Tirlemontoise S.A. | Reduced calorie chocolate confectionery compositions |
| US5425957A (en) * | 1994-03-29 | 1995-06-20 | Kraft Jacobs Suchard Ag | Product and process for producing a sucrose-free water-containing milk chocolate |
| US5672373A (en) * | 1995-10-16 | 1997-09-30 | Miller; Van | Method of producing anhydrous whole milk power having full fat recovery for further use |
| JP3426440B2 (ja) * | 1996-01-18 | 2003-07-14 | 株式会社ロッテ | 新規な脱乳糖乳・脱乳糖粉乳およびこれを含有する飲食物ならびに脱乳糖乳および脱乳糖粉乳の製造方法 |
| EP0832567B1 (fr) * | 1996-09-24 | 2001-12-19 | Societe Des Produits Nestle S.A. | Procédé de fabrication de chocolat ou analogue contenant de l'eau |
| DK1759591T4 (da) * | 2005-08-31 | 2014-11-03 | Nestec Sa | Fedt-fattig konfektureprodukt |
| CN101066119A (zh) * | 2007-06-09 | 2007-11-07 | 淄博中舜生物技术有限公司 | 一种赤藓糖醇的应用 |
| PL2166868T3 (pl) * | 2007-06-22 | 2015-08-31 | Mondelez Uk Holdings & Services Ltd | Czekolada o obniżonej zawartości tłuszczu |
| JP4731541B2 (ja) * | 2007-11-28 | 2011-07-27 | 旭化成ケミカルズ株式会社 | セロオリゴ糖含有チョコレート |
| GB0910358D0 (en) * | 2009-06-15 | 2009-07-29 | Univ Birmingham | Low fat chocolate |
| EP2389815A1 (en) * | 2010-05-31 | 2011-11-30 | Cargill Inc. | Milk and chocolate crumb having enhanced caramel flavor |
| KR20130097170A (ko) * | 2010-07-29 | 2013-09-02 | 카아길, 인코포레이팃드 | 식물성 지방 및 감미료를 갖는 지방소 |
| BE1020640A3 (nl) * | 2011-12-03 | 2014-02-04 | Cavalier Nv | Een met vezels verrijkte vulsamenstelling voor een chocoladeproduct. |
-
2015
- 2015-08-13 RU RU2015133958/13A patent/RU2600691C1/ru active
-
2016
- 2016-07-25 WO PCT/RU2016/050023 patent/WO2017026926A1/ru active Application Filing
- 2016-07-25 EA EA201890227A patent/EA035056B1/ru not_active IP Right Cessation
- 2016-07-25 CN CN201680046916.8A patent/CN107920547A/zh active Pending
- 2016-07-25 US US15/747,568 patent/US20180213815A1/en not_active Abandoned
- 2016-07-25 EP EP16835536.0A patent/EP3335570B1/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| US20180213815A1 (en) | 2018-08-02 |
| EP3335570A4 (en) | 2019-03-06 |
| EP3335570A1 (en) | 2018-06-20 |
| CN107920547A (zh) | 2018-04-17 |
| EA035056B1 (ru) | 2020-04-22 |
| EP3335570B1 (en) | 2020-04-01 |
| RU2600691C1 (ru) | 2016-10-27 |
| WO2017026926A1 (ru) | 2017-02-16 |
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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 KG TJ TM |
|
| PC4A | Registration of transfer of a eurasian patent by assignment |