ECSP045502A - Método y dispositivo para licuar un producto pulverizado con base de grasa particularmente en la producción de chocolate y similares - Google Patents

Método y dispositivo para licuar un producto pulverizado con base de grasa particularmente en la producción de chocolate y similares

Info

Publication number
ECSP045502A
ECSP045502A EC2004005502A ECSP045502A ECSP045502A EC SP045502 A ECSP045502 A EC SP045502A EC 2004005502 A EC2004005502 A EC 2004005502A EC SP045502 A ECSP045502 A EC SP045502A EC SP045502 A ECSP045502 A EC SP045502A
Authority
EC
Ecuador
Prior art keywords
fat
production
solids
mass
liquiding
Prior art date
Application number
EC2004005502A
Other languages
English (en)
Inventor
Nicholas Tyers Parsons
Stuart Blackburn
Maxine Jolly
Stephen Thomas Beckett
Stefan Reuss
Kate Armstrong
Fernando Gomes
Original Assignee
Nestec 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=29797133&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ECSP045502(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Nestec Sa filed Critical Nestec Sa
Publication of ECSP045502A publication Critical patent/ECSP045502A/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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/12—Chocolate-refining mills, i.e. roll refiners
    • 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
    • A23G1/042—Manufacture or treatment of liquids, creams, pastes, granules, shreds or powders
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La invención se refiere a un método para disminuir la viscosidad de una mezcla con base de grasa que comprende sólidos y grasa que han sido previamente refinados hasta una masa pulverizada, caracterizado en que la masa pulverizada se somete a flujo de alargamiento efectivo, tal como para proporcionar la ruptura de los aglomerados e intimar las interacciones de los sólidos con la grasa, dando por tanto como resultado la producción de una masa pastosa con la cobertura de los sólidos con la grasa. el método permite reemplazar el concheo en una concha tradicional o al menos reducir el tiempo de concheo o incrementar el cargado subsecuente y el atravesado de la masa con base de grasa en las conchas tradicionales.
EC2004005502A 2002-06-21 2004-12-21 Método y dispositivo para licuar un producto pulverizado con base de grasa particularmente en la producción de chocolate y similares ECSP045502A (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP02013803 2002-06-21

Publications (1)

Publication Number Publication Date
ECSP045502A true ECSP045502A (es) 2005-03-10

Family

ID=29797133

Family Applications (1)

Application Number Title Priority Date Filing Date
EC2004005502A ECSP045502A (es) 2002-06-21 2004-12-21 Método y dispositivo para licuar un producto pulverizado con base de grasa particularmente en la producción de chocolate y similares

Country Status (18)

Country Link
US (1) US7736685B2 (es)
EP (1) EP1517615B1 (es)
JP (1) JP2005529620A (es)
CN (1) CN100350851C (es)
AT (1) ATE479334T1 (es)
AU (1) AU2003242655B2 (es)
BR (2) BRPI0312153B1 (es)
CA (1) CA2489553A1 (es)
DE (1) DE60334001D1 (es)
EC (1) ECSP045502A (es)
ES (1) ES2349464T3 (es)
IL (1) IL165524A0 (es)
MX (1) MXPA04012546A (es)
NO (1) NO20050116D0 (es)
RU (1) RU2321265C2 (es)
UA (1) UA83804C2 (es)
WO (1) WO2004000028A1 (es)
ZA (1) ZA200500583B (es)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0732384A (ja) * 1993-04-26 1995-02-03 Atoma Internatl Inc 総合ボルスタを有するドアパネルの製造方法
JP3931262B1 (ja) 2006-03-07 2007-06-13 有司 桑原 チョコレートの描画方法及び同方法により製造されたチョコレート
ATE483387T1 (de) * 2007-02-07 2010-10-15 Dalla Piazza & Co Manueller zentrifugalantrieb mit schwenkhebelwirkung
US9114114B2 (en) * 2007-06-21 2015-08-25 Mars, Inc. Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein
GB0714388D0 (en) * 2007-07-21 2007-09-05 Barry Callebaut Ag Process and product produced by the process
GB0714389D0 (en) * 2007-07-21 2007-09-05 Barry Callebaut Ag Process and product
GB0714390D0 (en) 2007-07-21 2007-09-05 Barry Callebaut Ag Process
EP2233014A4 (en) * 2007-12-20 2012-07-25 Fuji Oil Co Ltd OILY FOOD AND METHOD FOR THE PRODUCTION THEREOF
WO2010143066A1 (en) 2009-06-12 2010-12-16 Mars, Incorporated Polymer gelation of oils
PL2351490T3 (pl) * 2010-01-27 2019-04-30 Kraft Foods R & D Inc Urządzenie i proces ciągłego podawania składników czekolady, jak również system i proces wytwarzania masy czekoladowej
GB2485421B (en) 2010-11-15 2016-05-25 Mars Inc Dough products exhibiting reduced oil migration
DE102012001417A1 (de) * 2012-01-26 2013-08-01 Netzsch-Feinmahltechnik Gmbh Verfahren zum Herstellen von Fettmassen
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
MX351261B (es) 2012-06-01 2017-10-06 Surmodics Inc Aparato y método para recubrir catéteres con globo.
CA2884068C (en) 2012-09-28 2021-04-27 Mars, Incorporated Heat resistant chocolate
EP3114940B1 (en) 2015-07-08 2018-02-21 ODC Lizenz AG Chocolate, chocolate-like products, chocolate construction kit and methods for preparing the same
CN107279415B (zh) * 2016-03-31 2023-09-15 双龙集团有限公司 巧克力的生产系统
SG11201900920PA (en) * 2016-08-09 2019-02-27 Cargill Inc Compositions comprising cocoa butter
CN106582340B (zh) * 2017-01-13 2022-07-12 理星（天津）生物科技有限公司 一种高压均质机
JP2019030223A (ja) * 2017-01-26 2019-02-28 不二製油グループ本社株式会社 油性菓子生地の製造方法
ES2896326T3 (es) * 2017-04-12 2022-02-24 Nestle Sa Procedimiento para reducir la viscosidad de las composiciones a base de grasa
USD899841S1 (en) * 2018-02-15 2020-10-27 Toddy, Llc Cold brewing pot
DE102018009471B3 (de) * 2018-12-03 2020-02-27 Netzsch-Feinmahltechnik Gmbh Verfahren zur Herstellung einer Produktmasse

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2216777A (en) * 1937-04-12 1940-10-08 J M Lehmann Company Inc Conche machine
US2348473A (en) * 1938-11-12 1944-05-09 J M Lehmann Co Inc Method of treating chocolate and similar materials
US2831418A (en) * 1955-01-15 1958-04-22 Ponisch Max Mixing and refining machine
US3663231A (en) * 1970-11-17 1972-05-16 Alfred George Tourell Process of liquifying and conching refined chocolate and an apparatus for performing the process
US4191786A (en) * 1978-07-03 1980-03-04 National Starch And Chemical Corporation Preparation of dispersible chocolate liquor by extrusion
FR2550922A1 (fr) * 1983-08-26 1985-03-01 Creusot Loire Procede et installation de preparation d'une pate de chocolat
DE3485454D1 (de) * 1983-11-14 1992-02-27 Florent H Vanlommel Nahrungsmittelzusammensetzung.
GB8602950D0 (en) * 1986-02-06 1986-03-12 Cadbury Ltd Extrusion die
GB8607920D0 (en) * 1986-04-01 1986-05-08 Cpc International Inc Dry food composition
DE3629526A1 (de) * 1986-08-29 1988-03-10 Werner & Pfleiderer Verfahren und vorrichtung zur herstellung einer schokolademasse
GB2270828A (en) * 1992-09-29 1994-03-30 Nestle Sa Extrusion process
ES2134919T3 (es) * 1994-10-21 1999-10-16 Vomm Impianti & Processi Srl Metodo de concheo continuo de chocolate.
EP0775446A3 (en) * 1995-10-31 1999-09-15 Societe Des Produits Nestle S.A. Composite fat based confectionery and process for making the same
DE19907782A1 (de) * 1999-02-24 2000-08-31 Krupp Werner & Pfleiderer Gmbh Schokoladenkörper und Verfahren zu dessen Herstellung

Also Published As

Publication number Publication date
RU2321265C2 (ru) 2008-04-10
RU2005101353A (ru) 2005-06-27
BR0312153A (pt) 2005-03-29
WO2004000028A1 (en) 2003-12-31
EP1517615B1 (en) 2010-09-01
ZA200500583B (en) 2006-03-29
BRPI0312153B1 (pt) 2019-05-07
NO20050116L (no) 2005-01-10
CN100350851C (zh) 2007-11-28
US20060117965A1 (en) 2006-06-08
MXPA04012546A (es) 2005-09-21
EP1517615A1 (en) 2005-03-30
CA2489553A1 (en) 2003-12-31
DE60334001D1 (de) 2010-10-14
IL165524A0 (en) 2006-01-15
NO20050116D0 (no) 2005-01-10
ES2349464T3 (es) 2011-01-03
JP2005529620A (ja) 2005-10-06
AU2003242655A1 (en) 2004-01-06
US7736685B2 (en) 2010-06-15
UA83804C2 (ru) 2008-08-26
AU2003242655B2 (en) 2008-10-02
CN1662146A (zh) 2005-08-31
ATE479334T1 (de) 2010-09-15

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