ES2160760T3 - Procedimiento para la preparacion de chocolate y analogos. - Google Patents

Procedimiento para la preparacion de chocolate y analogos.

Info

Publication number
ES2160760T3
ES2160760T3 ES96200986T ES96200986T ES2160760T3 ES 2160760 T3 ES2160760 T3 ES 2160760T3 ES 96200986 T ES96200986 T ES 96200986T ES 96200986 T ES96200986 T ES 96200986T ES 2160760 T3 ES2160760 T3 ES 2160760T3
Authority
ES
Spain
Prior art keywords
chocolate
preparation
analogs
procedure
temperature
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.)
Expired - Lifetime
Application number
ES96200986T
Other languages
English (en)
Inventor
Pierre Ducret
Katrin Holz
Junkuan Wang
Hans-Juergen Wille
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle 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
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Application granted granted Critical
Publication of ES2160760T3 publication Critical patent/ES2160760T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/201Apparatus not covered by groups A23G1/21 - A23G1/28
    • A23G1/202Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally with the associated cutting device
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/325Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2210/00COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing inorganic compounds or water in high or low amount
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10STECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00Food or edible material: processes, compositions, and products
    • Y10S426/804Low calorie, low sodium or hypoallergic

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

PARA FABRICAR CHOCOLATE O PRODUCTOS SIMILARES INCORPORANDO DEL 3 AL 20 % EN PESO DE AGUA, SE INTRODUCE CHOCOLATE O UN PRODUCTO SIMILAR AL CHOCOLATE, SI ES NECESARIO PREVIAMENTE TEMPLADO, Y UNA COMPOSICION QUE CONTIENE AGUA EN UNA PRENSA DE EXTRUSION EN LA QUE SE MEZCLA LA MEZCLA A UNA TEMPERATURA CONTROLADA Y A CONTINUACION SE HACE PASAR LA MEZCLA A TRAVES DE UNA TUBULADURA, DE MANERA QUE LA MASA DE CHOCOLATE SALGA A UNA TEMPERATURA ENTRE 0 Y 28 (GRADOS) C.
ES96200986T 1996-04-12 1996-04-12 Procedimiento para la preparacion de chocolate y analogos. Expired - Lifetime ES2160760T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP96200986A EP0800770B1 (fr) 1996-04-12 1996-04-12 Procédé de préparation de chocolat et analogues

Publications (1)

Publication Number Publication Date
ES2160760T3 true ES2160760T3 (es) 2001-11-16

Family

ID=8223865

Family Applications (1)

Application Number Title Priority Date Filing Date
ES96200986T Expired - Lifetime ES2160760T3 (es) 1996-04-12 1996-04-12 Procedimiento para la preparacion de chocolate y analogos.

Country Status (12)

Country Link
US (1) US5965179A (es)
EP (1) EP0800770B1 (es)
JP (1) JPH1028530A (es)
AT (1) ATE203371T1 (es)
AU (1) AU711208B2 (es)
CA (1) CA2200887A1 (es)
DE (1) DE69614088T2 (es)
DK (1) DK0800770T3 (es)
ES (1) ES2160760T3 (es)
GR (1) GR3036980T3 (es)
NZ (1) NZ314553A (es)
PT (1) PT800770E (es)

Families Citing this family (31)

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GB9825892D0 (en) * 1998-11-27 1999-01-20 Cadbury Schweppes Plc Improvemnts in confectionery manufacture
US6174555B1 (en) * 1999-03-31 2001-01-16 Nestec S.A. Soft coating for ice confectionery
FR2793654B1 (fr) * 1999-05-21 2003-06-13 Gervais Danone Sa Produit alimentaire comprenant une masse solide a base de chocolat ou analogue de chocolat presentant une faible reprise en eau en contact avec un milieu humide, notamment une base laitiere
FR2793653B1 (fr) * 1999-05-21 2003-05-16 Lu Produit alimentaire comprenant une masse solide a base de chocolat ou analogue de chocolat presentant une faible reprise en eau en contact avec une phase aqueuse
GB0014570D0 (en) * 2000-06-14 2000-08-09 Nestle Sa Milk chocolate containing water
CN1304431C (zh) 2002-04-12 2007-03-14 阿克佐诺贝尔股份有限公司 有机引发剂和保护胶体在聚合反应期间的共计量加入
NZ538859A (en) * 2002-09-20 2006-12-22 Fmc Corp Cosmetic sunscreen composition containing microcrystalline cellulose
US20040142091A1 (en) * 2003-01-17 2004-07-22 Kraft Foods Holdings, Inc. Ready-to-eat fudge dessert
DE10326899A1 (de) 2003-06-14 2004-12-30 Beiersdorf Ag Kosmetische Zubereitungen mit stabilisierten Konservierungsmitteln
US20050118327A1 (en) * 2003-12-02 2005-06-02 Best Eric T. Tropicalizing agent, and methods for making and using the same
KR101389931B1 (ko) * 2004-12-08 2014-04-29 더 허쉬 컴퍼니 초콜릿 제품 및 성분 및 신규한 오일-인-워터 현탁액 제조방법
AU2007265049B9 (en) 2006-06-27 2012-08-09 Mars, Incorporated An indulgent edible composition
ATE423472T1 (de) * 2006-09-20 2009-03-15 Kraft Foods R & D Inc Verfahren und vorrichtung für die herstellung einer süssware aus einer vielzahl von zutaten
GB2463013A (en) * 2008-08-27 2010-03-03 Barry Callebaut Ag Extruded inclusion product
GB0817365D0 (en) 2008-09-23 2008-10-29 Cadbury Uk Ltd Confectionery and methods of production thereof
DE102009005928A1 (de) * 2009-01-19 2010-07-22 Südzucker AG Mannheim/Ochsenfurt Stabilitätsverbesserte Schokoladenzusammensetzungen auf Reisstärkebasis
RU2524097C2 (ru) 2009-06-12 2014-07-27 Марс, Инкорпорейтед Шоколадные композиции, содержащие этилцеллюлозу
GB0910358D0 (en) * 2009-06-15 2009-07-29 Univ Birmingham Low fat chocolate
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
EP2471376A1 (en) * 2011-01-04 2012-07-04 ETH Zurich Food product
WO2013021898A1 (ja) * 2011-08-08 2013-02-14 株式会社明治 含水チョコレートおよび含水チョコレート複合菓子
US9572358B2 (en) 2011-09-27 2017-02-21 Nestec S.A. Tropicalizing agent
EP2601845A1 (en) 2011-12-05 2013-06-12 Nestec S.A. Chocolate product with tropicalised shell
BR112015006942B1 (pt) 2012-09-28 2021-04-13 Mars, Incorporated Confeito baseado em gordura e método para fazer um confeito baseado em gordura
GB201305287D0 (en) * 2013-03-22 2013-05-01 Kraft Foods Uk R & D Ltd Food products
JP7282445B2 (ja) * 2018-03-29 2023-05-29 日清オイリオグループ株式会社 加熱用チョコレート
WO2020111270A1 (ja) 2018-11-30 2020-06-04 株式会社明治 含水チョコレート様菓子及び含水チョコレート様菓子の製造方法
BR112022020097A2 (pt) 2020-04-09 2022-11-29 Nestle Sa Método para tropicalizar chocolate
US20230309576A1 (en) * 2020-06-03 2023-10-05 Meiji Co., Ltd. Hydrous oily food
US11882848B1 (en) * 2022-11-14 2024-01-30 Calowry Inc. Calorie-reduced chocolate product comprising hydrated dietary fiber and methods for producing same

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US5439695A (en) * 1992-09-29 1995-08-08 Nestec S.A. Isothermal preparation of chocolate products
US5464649A (en) * 1992-10-30 1995-11-07 Hershey Foods Corporation Reduced fat confectionery products and process
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Also Published As

Publication number Publication date
US5965179A (en) 1999-10-12
EP0800770A1 (fr) 1997-10-15
DE69614088T2 (de) 2001-11-08
PT800770E (pt) 2001-11-30
CA2200887A1 (en) 1997-10-12
AU1783997A (en) 1997-10-16
GR3036980T3 (en) 2002-01-31
DK0800770T3 (da) 2001-11-05
NZ314553A (en) 1999-04-29
JPH1028530A (ja) 1998-02-03
ATE203371T1 (de) 2001-08-15
AU711208B2 (en) 1999-10-07
DE69614088D1 (de) 2001-08-30
EP0800770B1 (fr) 2001-07-25

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