ES2133097A1 - Procedimiento de fabricacion de chocolate a la taza estable a temperatura ambiente. - Google Patents

Procedimiento de fabricacion de chocolate a la taza estable a temperatura ambiente.

Info

Publication number
ES2133097A1
ES2133097A1 ES09700853A ES9700853A ES2133097A1 ES 2133097 A1 ES2133097 A1 ES 2133097A1 ES 09700853 A ES09700853 A ES 09700853A ES 9700853 A ES9700853 A ES 9700853A ES 2133097 A1 ES2133097 A1 ES 2133097A1
Authority
ES
Spain
Prior art keywords
stable
ambient temperature
mixture
drinking chocolate
stirring
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.)
Granted
Application number
ES09700853A
Other languages
English (en)
Other versions
ES2133097B1 (es
Inventor
Lopez Pedro Lopez
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Chocolates Valor S A
Original Assignee
Chocolates Valor S A
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
Application filed by Chocolates Valor S A filed Critical Chocolates Valor S A
Priority to ES9700853A priority Critical patent/ES2133097B1/es
Publication of ES2133097A1 publication Critical patent/ES2133097A1/es
Application granted granted Critical
Publication of ES2133097B1 publication Critical patent/ES2133097B1/es
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Confectionery (AREA)

Abstract

Procedimiento de fabricación de chocolate a la taza estable a temperatura ambiente. El procedimiento comprende: (a) preparar una mezcla de leche, líquida entera, cacao, azúcar, almidón, goma de xantana, canela, vainilla cristalizada, agitando para obtener una pasta homogénea; (b) calentar la pasta manteniendo la agitación hasta 60-70ºC; (c), homogeneizar la mezcla caliente; y (d) envasar la mezcla y someterla a un tratamiento térmico de esterilización. Aplicación en la Industria Alimentaria.
ES9700853A 1997-04-21 1997-04-21 Procedimiento de fabricacion de chocolate a la taza estable a temperatura ambiente. Expired - Fee Related ES2133097B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES9700853A ES2133097B1 (es) 1997-04-21 1997-04-21 Procedimiento de fabricacion de chocolate a la taza estable a temperatura ambiente.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES9700853A ES2133097B1 (es) 1997-04-21 1997-04-21 Procedimiento de fabricacion de chocolate a la taza estable a temperatura ambiente.

Publications (2)

Publication Number Publication Date
ES2133097A1 true ES2133097A1 (es) 1999-08-16
ES2133097B1 ES2133097B1 (es) 2000-04-01

Family

ID=8299031

Family Applications (1)

Application Number Title Priority Date Filing Date
ES9700853A Expired - Fee Related ES2133097B1 (es) 1997-04-21 1997-04-21 Procedimiento de fabricacion de chocolate a la taza estable a temperatura ambiente.

Country Status (1)

Country Link
ES (1) ES2133097B1 (es)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR556120A (fr) * 1922-09-16 1923-07-12 Procédé de fabrication d'une véritable confiture de lait et cacao
ES361779A1 (es) * 1968-12-23 1970-11-01 Patronato Inves Cient Procedimiento de obtencion de una composicion en polvo parala preparacion instantanea de chocolate al estilo espanol.
US3784715A (en) * 1972-10-04 1974-01-08 Cons Foods Corp Chocolate flavored liquid confections and methods of making the same
EP0187415A1 (en) * 1984-12-10 1986-07-16 Cacao De Zaan B.V. Cocoa powder
CA1219764A (en) * 1985-02-05 1987-03-31 Guan-Huei Ho Non-dairy chocolate drink formulation and process
EP0259203A2 (fr) * 1986-08-28 1988-03-09 Rhone-Poulenc Chimie Lait chocolaté

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR556120A (fr) * 1922-09-16 1923-07-12 Procédé de fabrication d'une véritable confiture de lait et cacao
ES361779A1 (es) * 1968-12-23 1970-11-01 Patronato Inves Cient Procedimiento de obtencion de una composicion en polvo parala preparacion instantanea de chocolate al estilo espanol.
US3784715A (en) * 1972-10-04 1974-01-08 Cons Foods Corp Chocolate flavored liquid confections and methods of making the same
EP0187415A1 (en) * 1984-12-10 1986-07-16 Cacao De Zaan B.V. Cocoa powder
CA1219764A (en) * 1985-02-05 1987-03-31 Guan-Huei Ho Non-dairy chocolate drink formulation and process
EP0259203A2 (fr) * 1986-08-28 1988-03-09 Rhone-Poulenc Chimie Lait chocolaté

Also Published As

Publication number Publication date
ES2133097B1 (es) 2000-04-01

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