FR2430200A1 - Procede pour preparer une " liqueur " de chocolat dispersable par extrusion - Google Patents

Procede pour preparer une " liqueur " de chocolat dispersable par extrusion

Info

Publication number
FR2430200A1
FR2430200A1 FR7916962A FR7916962A FR2430200A1 FR 2430200 A1 FR2430200 A1 FR 2430200A1 FR 7916962 A FR7916962 A FR 7916962A FR 7916962 A FR7916962 A FR 7916962A FR 2430200 A1 FR2430200 A1 FR 2430200A1
Authority
FR
France
Prior art keywords
liquor
chocolate
sparkling
extrusion
preparing
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
FR7916962A
Other languages
English (en)
Other versions
FR2430200B1 (fr
Inventor
Bernard H Nappen
Nicholas G Marotta
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.)
Ingredion Inc
Original Assignee
National Starch and Chemical Corp
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 National Starch and Chemical Corp filed Critical National Starch and Chemical Corp
Publication of FR2430200A1 publication Critical patent/FR2430200A1/fr
Application granted granted Critical
Publication of FR2430200B1 publication Critical patent/FR2430200B1/fr
Granted 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
    • A23G1/04—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
    • A23G1/047—Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of 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
    • A23G1/56—Cocoa 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
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Landscapes

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

Abstract

Industrie de la pâtisserie. On mélange la liqueur de chocolat fondue avec de l'amidon dans des proportions choisies et on fait passer le mélange dans une extrudeuse sous pression élevée et à une température dans l'intervalle de 110 à 135 degrés C pendant une durée suffisante pour provoquer une hydratation partielle de l'amidon, et on extrude le mélange au travers d'un ou plusieurs orifices. Produits en poudre à base de chocolat pour être employés dans toutes les utilisations ce celui-ci.
FR7916962A 1978-07-03 1979-06-29 Procede pour preparer une " liqueur " de chocolat dispersable par extrusion Granted FR2430200A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US05/921,528 US4191786A (en) 1978-07-03 1978-07-03 Preparation of dispersible chocolate liquor by extrusion

Publications (2)

Publication Number Publication Date
FR2430200A1 true FR2430200A1 (fr) 1980-02-01
FR2430200B1 FR2430200B1 (fr) 1985-04-19

Family

ID=25445566

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7916962A Granted FR2430200A1 (fr) 1978-07-03 1979-06-29 Procede pour preparer une " liqueur " de chocolat dispersable par extrusion

Country Status (7)

Country Link
US (1) US4191786A (fr)
JP (1) JPS5513100A (fr)
CA (1) CA1105766A (fr)
CH (1) CH641013A5 (fr)
FR (1) FR2430200A1 (fr)
GB (1) GB2023991B (fr)
NL (1) NL176517C (fr)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI60347C (fi) * 1980-03-12 1982-01-11 Suomen Osuuskauppojen Keskusku Kontinuerligt eller flingformigt njutningsmedel speciellt foer att anvaendas som en genom extraktion eller kokning i en loesning loest dryck samt foerfarande foer dess framstaellning
FR2550922A1 (fr) * 1983-08-26 1985-03-01 Creusot Loire Procede et installation de preparation d'une pate de chocolat
IL82571A0 (en) * 1986-05-27 1987-11-30 Clextral Process and device for preparing almond paste
DE3629526A1 (de) * 1986-08-29 1988-03-10 Werner & Pfleiderer Verfahren und vorrichtung zur herstellung einer schokolademasse
JPH0475556A (ja) * 1989-07-13 1992-03-10 Fuji Oil Co Ltd 含水食品用チョコレート類の製造法
GB2282952A (en) * 1993-10-20 1995-04-26 Albert Zumbe Process for manufacture of reduced fat and reduced calorie chocolate
DK0797922T3 (da) * 1996-03-26 2002-06-24 Nestle Sa Kontinuerlig ekstrusion af chokolade
US5919502A (en) * 1998-06-22 1999-07-06 Nestec S.A. Compound liquor
US6860788B2 (en) * 2002-01-09 2005-03-01 Shoot The Moon Products Ii, Llc Methods and apparatus for chocolate dispensers
JP2005529620A (ja) * 2002-06-21 2005-10-06 ネステク ソシエテ アノニム 特にチョコレートなどの製造中に粉末状脂肪系製品を液化する方法及び装置
GB0607926D0 (en) 2006-04-21 2006-05-31 Mars Inc Process for the production of crumb
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
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
RU2765250C2 (ru) 2017-04-12 2022-01-27 Сосьете Де Продюи Нестле С.А. Способ снижения вязкости композиций на жировой основе

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1274872A (fr) * 1960-11-23 1961-10-27 Corn Products Co Base de boisson au chocolat et son procédé de fabrication
US3184315A (en) * 1961-06-12 1965-05-18 Dalris Company Inc Manufacture of chocolate flavored confections
NL7108734A (en) * 1969-09-11 1972-12-28 Milk crumb prepn - for milk chocolate prodn
DE2456117A1 (de) * 1973-12-10 1975-06-12 Shade Foods Inc Feste schokoladenmasse und verfahren zu ihrer herstellung
FR2298958A1 (fr) * 1975-02-03 1976-08-27 Shade Foods Inc Composition solide a base de cacao et son procede de fabrication

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2106089A (en) * 1933-02-10 1938-01-18 Kroger Grocery & Baking Compan Method of preparing stable chocolate milk
US3966997A (en) * 1973-12-10 1976-06-29 Shade Foods, Inc. Chocolate solid wafer and method of manufacture
US3997680A (en) * 1974-02-19 1976-12-14 Imperial Chemical Industries Limited Method of dutching cocoa
US3940505A (en) * 1974-09-25 1976-02-24 National Starch And Chemical Corporation Process for drying foodstuffs

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1274872A (fr) * 1960-11-23 1961-10-27 Corn Products Co Base de boisson au chocolat et son procédé de fabrication
US3184315A (en) * 1961-06-12 1965-05-18 Dalris Company Inc Manufacture of chocolate flavored confections
NL7108734A (en) * 1969-09-11 1972-12-28 Milk crumb prepn - for milk chocolate prodn
DE2456117A1 (de) * 1973-12-10 1975-06-12 Shade Foods Inc Feste schokoladenmasse und verfahren zu ihrer herstellung
FR2298958A1 (fr) * 1975-02-03 1976-08-27 Shade Foods Inc Composition solide a base de cacao et son procede de fabrication

Also Published As

Publication number Publication date
GB2023991B (en) 1982-10-06
US4191786A (en) 1980-03-04
NL176517B (nl) 1984-12-03
JPS5513100A (en) 1980-01-29
FR2430200B1 (fr) 1985-04-19
NL176517C (nl) 1985-05-01
NL7904809A (nl) 1980-01-07
CA1105766A (fr) 1981-07-28
JPS5628496B2 (fr) 1981-07-02
GB2023991A (en) 1980-01-09
CH641013A5 (fr) 1984-02-15

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Legal Events

Date Code Title Description
ST Notification of lapse