ES2168535T3 - Procedimiento para preparar chocolate. - Google Patents

Procedimiento para preparar chocolate.

Info

Publication number
ES2168535T3
ES2168535T3 ES97105400T ES97105400T ES2168535T3 ES 2168535 T3 ES2168535 T3 ES 2168535T3 ES 97105400 T ES97105400 T ES 97105400T ES 97105400 T ES97105400 T ES 97105400T ES 2168535 T3 ES2168535 T3 ES 2168535T3
Authority
ES
Spain
Prior art keywords
procedure
chocolate
prepare chocolate
prepare
transglutaminase
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
ES97105400T
Other languages
English (en)
Inventor
Katsutoshi Yamazaki
Takahiko Soeda
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Application granted granted Critical
Publication of ES2168535T3 publication Critical patent/ES2168535T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A23G1/30—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
    • A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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 liquid, cream, paste, granule, shred or powder
    • 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
    • A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G1/423—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Confectionery (AREA)

Abstract

SE PROPORCIONA UN PROCEDIMIENTO DE PRODUCCION DE UN CHOCOLATE CON UNAS CUALIDADES ESTABLES, SIENDO EFECTIVO DICHO PROCEDIMIENTO PARA EVITAR LA APARICION DE PERDIDA DE BRILLO. DICHO PROCEDIMIENTO SE CARACTERIZA PORQUE EN LA FASE DE AMASADO DE LAS MATERIAS PRIMAS DEL CHOCOLATE, ESTAS SE HACEN REACCIONAR CON UNA TRANSGLUTAMINASA.
ES97105400T 1996-04-10 1997-04-01 Procedimiento para preparar chocolate. Expired - Lifetime ES2168535T3 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP8832296 1996-04-10
JP03388997A JP3637718B2 (ja) 1996-04-10 1997-02-18 チョコレートの製造方法

Publications (1)

Publication Number Publication Date
ES2168535T3 true ES2168535T3 (es) 2002-06-16

Family

ID=26372670

Family Applications (1)

Application Number Title Priority Date Filing Date
ES97105400T Expired - Lifetime ES2168535T3 (es) 1996-04-10 1997-04-01 Procedimiento para preparar chocolate.

Country Status (5)

Country Link
US (1) US6063408A (es)
EP (1) EP0800771B1 (es)
JP (1) JP3637718B2 (es)
DE (1) DE69709481T2 (es)
ES (1) ES2168535T3 (es)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2223227B1 (es) * 2002-05-31 2006-04-16 Consejo Sup. Investig. Cientificas Secuencia de nucleotidos de maiz codificante de una proteina con actividad transglutaminasa, y su uso.
KR20070104748A (ko) * 2006-04-24 2007-10-29 박현진 어류 젤라틴 하드 캅셀용 필름 형성 조성물 및 이의제조방법
CA2660776A1 (en) * 2006-08-15 2008-02-21 Kellogg Company Apparatus and process for manufacturing food products with omega-3 polyunsaturated fatty acids
US20090252838A1 (en) * 2008-04-04 2009-10-08 Campbell Rebecca A Chocolate brittle
RU2524097C2 (ru) 2009-06-12 2014-07-27 Марс, Инкорпорейтед Шоколадные композиции, содержащие этилцеллюлозу
GB2485421B (en) 2010-11-15 2016-05-25 Mars Inc Dough products exhibiting reduced oil migration
JP5975784B2 (ja) * 2011-08-22 2016-08-23 花王株式会社 ハードバター
CN104684404B (zh) 2012-09-28 2019-03-05 Wm.雷格利Jr.公司 耐热巧克力
EP3424338A4 (en) * 2016-03-02 2019-11-13 Fuji Oil Holdings Inc. CHOCOLATE TYPE FOOD CONTAINING POLYUNSATURATED FATTY ACID
PL236597B1 (pl) * 2017-07-04 2021-01-25 Przed Produkcyjno Handlowe Getaks Spolka Z Ograniczona Odpowiedzialnoscia Czekolada do powlekania masy lodowej i sposób jej wytwarzania

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58149645A (ja) * 1982-03-01 1983-09-06 Ajinomoto Co Inc ゲル化物の製造法
JPS5959151A (ja) * 1982-09-29 1984-04-04 Ajinomoto Co Inc 新規なゲル状食品の製造法
JPH0665280B2 (ja) * 1987-03-04 1994-08-24 味の素株式会社 タンパクゲル化剤及びそれを用いるタンパクのゲル化方法
JP2705024B2 (ja) * 1987-07-02 1998-01-26 マルハ株式会社 食品の製造法
JPH0783679B2 (ja) * 1987-08-05 1995-09-13 三菱化学株式会社 ファットブル−ム防止剤
JP2536086B2 (ja) * 1988-09-02 1996-09-18 味の素株式会社 長期常温保存可能な豆腐の製造法
US5330778A (en) * 1988-09-19 1994-07-19 Opta Food Ingredients, Inc. Hydrophobic protein microparticles
FR2676164A1 (fr) * 1991-05-06 1992-11-13 Roquette Freres Chocolat hypocalorique.
JPH06153807A (ja) * 1992-11-27 1994-06-03 Ajinomoto Co Inc 冷菓の製造法
DK31193D0 (es) * 1993-03-19 1993-03-19 Novo Nordisk As
JP3387267B2 (ja) * 1994-10-26 2003-03-17 味の素株式会社 トランスグルタミナーゼを用いるチーズの製造方法
JPH09191820A (ja) * 1996-01-18 1997-07-29 Ajinomoto Co Inc 菓子類の軟化防止方法

Also Published As

Publication number Publication date
EP0800771B1 (en) 2002-01-09
EP0800771A3 (en) 1998-03-04
JPH09327264A (ja) 1997-12-22
US6063408A (en) 2000-05-16
EP0800771A2 (en) 1997-10-15
DE69709481T2 (de) 2002-09-19
JP3637718B2 (ja) 2005-04-13
DE69709481D1 (de) 2002-02-14

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