ES361639A1 - Confectionery Composition - Google Patents

Confectionery Composition

Info

Publication number
ES361639A1
ES361639A1 ES361639A ES361639A ES361639A1 ES 361639 A1 ES361639 A1 ES 361639A1 ES 361639 A ES361639 A ES 361639A ES 361639 A ES361639 A ES 361639A ES 361639 A1 ES361639 A1 ES 361639A1
Authority
ES
Spain
Prior art keywords
product
mixture
conched
heating
confectionery composition
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
Application number
ES361639A
Other languages
Spanish (es)
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
Publication of ES361639A1 publication Critical patent/ES361639A1/en
Expired 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • 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
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

A confectionery product is prepared by heating a mixture of sugar and milk solids in the presence of sufficient water to allow caramelization, drying the product, combining with cocoa butter and milling to a homogeneous paste. Preferably the mixture is heated at 80 C. to 105 C. for 10 to 60 minutes, and dried under reduced pressure. During heating, the pH of the mixture is preferably maintained at 6.7 to 7.0 by addition of a buffer such as an alkali metal phosphate. The combined product may be milled to a particle size of about 30 microns, conched and moulded. Fruit pieces and nuts may be added to the conched product.
ES361639A 1967-12-27 1968-12-19 Confectionery Composition Expired ES361639A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1820267A CH478534A (en) 1967-12-27 1967-12-27 Manufacturing process of a white chocolate

Publications (1)

Publication Number Publication Date
ES361639A1 true ES361639A1 (en) 1970-11-16

Family

ID=4431248

Family Applications (1)

Application Number Title Priority Date Filing Date
ES361639A Expired ES361639A1 (en) 1967-12-27 1968-12-19 Confectionery Composition

Country Status (5)

Country Link
BE (1) BE724796A (en)
CH (1) CH478534A (en)
ES (1) ES361639A1 (en)
FR (1) FR1594982A (en)
GB (1) GB1196380A (en)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1364500A (en) * 1971-12-21 1974-08-21 Cadbury Ltd Method of producing milk chocolate
CH595048A5 (en) * 1975-03-05 1978-01-31 Nestle Sa
US4323587A (en) * 1978-12-11 1982-04-06 National Can Corporation Colorants for lipid-based edible compositions and lipid-based compositions made therefrom
US4315035A (en) * 1978-12-11 1982-02-09 National Can Corporation Colorants for lipid-based confection compositions and lipid-based compositions made therefrom
US4323583A (en) * 1978-12-11 1982-04-06 National Can Corporation Colorants for lipid-based edible compositions and lipid-based compositions made therefrom
SE431818C (en) * 1979-03-16 1985-04-29 Turos Foodprocessing Ab PROCEDURE FOR MANUFACTURING CRUMB PRODUCTS BY MIXING THE FLOW OF MILK RECOVERY, PROTEINS AND REDUCING SUGAR
BE1006476A3 (en) * 1992-12-28 1994-09-06 Coillie Germaan Van Method for manufacturing a chocolate item with the appearance of a Frenchfry and the chocolate article that is made.
GB9804401D0 (en) 1998-03-02 1998-04-29 Nestle Sa Chocolate crumb
DE60237479D1 (en) 2001-07-20 2010-10-07 Mars Inc Confectionery compositions based on fat containing flavorings
DK1733625T3 (en) * 2005-06-16 2008-11-24 Kraft Foods R & D Inc Process for Producing Granular Chocolate Base Materials for Chocolate Production and Products
US8067051B2 (en) 2006-06-19 2011-11-29 Kraft Foods R & D, Inc. Process for milling cocoa shells
DE102006033012A1 (en) * 2006-07-17 2008-01-24 Hochschule Neubrandenburg Process for the preparation of milk powder for the production of chocolate
BE1027014B1 (en) * 2019-01-31 2020-09-01 Isera & Scaldis Sugar METHOD OF PRODUCTION OF AN AROMATIC CARAMEL COMPOSITION

Also Published As

Publication number Publication date
FR1594982A (en) 1970-06-08
BE724796A (en) 1969-06-02
GB1196380A (en) 1970-06-24
CH478534A (en) 1969-09-30

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 19890526