JP2006511215A - 安定性を改善するために超微粒気泡を有する気泡入りチョコレート - Google Patents

安定性を改善するために超微粒気泡を有する気泡入りチョコレート Download PDF

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Publication number
JP2006511215A
JP2006511215A JP2004560919A JP2004560919A JP2006511215A JP 2006511215 A JP2006511215 A JP 2006511215A JP 2004560919 A JP2004560919 A JP 2004560919A JP 2004560919 A JP2004560919 A JP 2004560919A JP 2006511215 A JP2006511215 A JP 2006511215A
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JP
Japan
Prior art keywords
chocolate
mix
sugar
confectionery product
core
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.)
Pending
Application number
JP2004560919A
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English (en)
Japanese (ja)
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JP2006511215A5 (https=
Inventor
ロバーツ，アンドル
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.)
Mars Inc
Original Assignee
Mars 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 Mars Inc filed Critical Mars Inc
Publication of JP2006511215A publication Critical patent/JP2006511215A/ja
Publication of JP2006511215A5 publication Critical patent/JP2006511215A5/ja
Pending legal-status Critical Current

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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
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0026—Mixing; Roller milling for preparing chocolate
    • A23G1/003—Mixing; Roller milling for preparing chocolate with introduction or production of gas, or under vacuum; Whipping; Manufacture of cellular mass
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/005—Moulding, shaping, cutting or dispensing chocolate
    • A23G1/0053—Processes of shaping not covered elsewhere
    • A23G1/0056—Processes in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally with associated cutting
    • 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
    • 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
    • A23G1/54—Composite products, e.g. layered, laminated, coated or filled
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)
JP2004560919A 2002-12-23 2003-12-23 安定性を改善するために超微粒気泡を有する気泡入りチョコレート Pending JP2006511215A (ja)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AU2002327081A AU2002327081A1 (en) 2002-12-23 2002-12-23 Shelf-stable confectionery
PCT/AU2003/001709 WO2004056191A1 (en) 2002-12-23 2003-12-23 Aerated chocolate with microbubbles for improved stability

Publications (2)

Publication Number Publication Date
JP2006511215A true JP2006511215A (ja) 2006-04-06
JP2006511215A5 JP2006511215A5 (https=) 2006-10-05

Family

ID=32660500

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2004560919A Pending JP2006511215A (ja) 2002-12-23 2003-12-23 安定性を改善するために超微粒気泡を有する気泡入りチョコレート

Country Status (6)

Country Link
US (1) US20060147584A1 (https=)
EP (1) EP1575372A4 (https=)
JP (1) JP2006511215A (https=)
CN (1) CN100397997C (https=)
AU (1) AU2002327081A1 (https=)
WO (1) WO2004056191A1 (https=)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012249617A (ja) * 2011-06-07 2012-12-20 Nisshin Oillio Group Ltd 油脂組成物及び該油脂組成物を用いた含気泡チョコレート
JP2013074818A (ja) * 2011-09-29 2013-04-25 Meiji Co Ltd 含気チョコレート
WO2015186270A1 (ja) * 2014-06-04 2015-12-10 森永製菓株式会社 含気チョコレート生地の製造方法及び焼成チョコレートの製造方法
JP2019524054A (ja) * 2016-08-30 2019-09-05 ソシエテ・デ・プロデュイ・ネスレ・エス・アー マイクロエアレーションされたチョコ材料
JP2019528034A (ja) * 2016-08-30 2019-10-10 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 方法及び組成物
JP2019528035A (ja) * 2016-08-30 2019-10-10 ソシエテ・デ・プロデュイ・ネスレ・エス・アー エアレーションされたチョコ材料

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US7621734B2 (en) * 2004-07-28 2009-11-24 Mars, Incorporated Apparatus and process for preparing confectionery having an inclusion therein using forming rolls and a forming pin
EP1673978A1 (en) 2004-12-22 2006-06-28 Kraft Foods R & D, Inc. Zweigniederlassung München Apparatus and method for producing aerated confectionery masses
GB0703719D0 (en) 2007-02-27 2007-04-04 Callebaut Barry Composition
EP2008528A1 (fr) * 2007-06-20 2008-12-31 Eddy Merckx Composition alimentaire
EP2016837B1 (en) * 2007-07-20 2012-02-22 Kraft Foods R & D, Inc. Method of producing a confectionary product
PL2016836T3 (pl) * 2007-07-20 2017-01-31 Kraft Foods R & D, Inc. Metoda produkcji wyrobu cukierniczego
GB0714389D0 (en) * 2007-07-21 2007-09-05 Barry Callebaut Ag Process and product
GB0714390D0 (en) * 2007-07-21 2007-09-05 Barry Callebaut Ag Process
WO2009027039A1 (en) * 2007-08-24 2009-03-05 Barry Callebaut Ag Process and confectionery product produced thereby
GB2463658A (en) * 2008-09-19 2010-03-24 Nestec Sa Fat-based confectionery material containing liquid filled bubbles
ES2473490T3 (es) * 2009-08-28 2014-07-07 Kraft Foods R & D, Inc. Método y aparato para preparar productos alimenticios aireados
EP2351490B1 (en) * 2010-01-27 2018-10-17 Kraft Foods R & D, Inc. A device and a process for continuously feeding chocolate ingredients as well as a system and a process for producing a chocolate mass
BR112013000777A2 (pt) * 2010-07-13 2016-05-24 Perfetti Van Melle Spa pirulito formado em cossinete enchido com chocolate e processo de fabricação do mesmo
SG189422A1 (en) * 2010-09-17 2013-05-31 Meiji Co Ltd Aerated fat-based confectionery
GB2492138B (en) 2011-06-23 2016-07-06 Cosmetic Warriors Ltd Solid cosmetic composition with dispersed gas bubbles
EP2606740A1 (en) * 2011-12-23 2013-06-26 Nestec S.A. Aerated chocolate
WO2013143938A1 (en) * 2012-03-30 2013-10-03 Unilever Plc Aerated chocolate composition
FR2995182B1 (fr) * 2012-09-07 2014-12-12 Barry Callebaut France Produit alimentaire, tel que le chocolat, comprenant de la matiere grasse et des microbulles de gaz pour limiter l'exsudation et le blanchiment gras.
GB2508825B (en) 2012-12-11 2018-04-04 Cosmetic Warriors Ltd Composition
AU2014244530B2 (en) * 2013-03-14 2017-06-08 Wm. Wrigley Jr. Company Dry foam confectionary product
CN106998731A (zh) * 2014-12-19 2017-08-01 雀巢产品技术援助有限公司 充气的脂肪基产品及其制备
CN104996689A (zh) * 2015-08-08 2015-10-28 上海巧旗食品有限公司 一种代可可脂巧克力或巧克力的生产方法
SG11201805133RA (en) * 2015-12-21 2018-07-30 Aak Ab Publ Process for producing a seed suspension
CN106268500A (zh) * 2016-08-17 2017-01-04 上海久宙化学品有限公司 颗粒物生产方法
CN106615509B (zh) * 2016-09-23 2020-12-04 阿胡斯卡尔斯油脂（张家港）有限公司 一种提高充气巧克力耐热性的方法
BE1024568B1 (nl) * 2016-12-08 2018-04-11 The Belgian Chocolate Group Nv Werkwijze voor het toevoegen van inert gas in een vulling van een chocoladeproduct
EP3621448B1 (en) * 2017-05-08 2026-01-07 Société des Produits Nestlé S.A. Method and apparatus for preparing an edible food composition
CN107927314A (zh) * 2017-12-05 2018-04-20 南京喜之郎食品有限公司 耐温巧克力冰淇淋及其制备工艺
CN109938139B (zh) * 2017-12-20 2023-04-07 内蒙古伊利实业集团股份有限公司 一种膨化巧克力及其制备方法与应用
CN109123028A (zh) * 2018-09-07 2019-01-04 焦作荣利达食品有限公司 一种抛光脆皮巧克力糖果及其制作方法
AU2021303529A1 (en) * 2020-07-10 2023-02-02 Societe Des Produits Nestle S.A. Composition, process and use
CN115486490A (zh) * 2021-06-18 2022-12-20 布勒（无锡）商业有限公司 制备充气巧克力的方法及由其获得产品
CN113598343B (zh) * 2021-07-29 2023-12-15 洽洽食品股份有限公司 一种气巧性玻尿酸玫瑰坚果及其加工方法
CN113768020A (zh) * 2021-08-26 2021-12-10 杭州酷帕滋食品股份有限公司 一种空气巧克力制成工艺及其配方

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GB459583A (en) * 1935-07-11 1937-01-11 John William Todd Improved process for manufacturing articles of food or confectionery
GB1325858A (en) * 1971-07-22 1973-08-08 Noel Y Co Ltd Sa Argentina De Mould structures for producing sweets
CH632420A5 (de) * 1977-07-27 1982-10-15 Oakes E T Ltd Verfahren zur herstellung eines zellfoermigen erzeugnisses, und anwendung desselben zur herstellung eines erzeugnisses aus schokolade.
DE2936040C2 (de) * 1979-09-06 1982-05-19 Meggle Milchindustrie Gmbh & Co Kg, 8094 Reitmehring Dragierverfahren und Mittel zur Durchführung des Verfahrens, bestehend im wesentlichen aus Saccharose, wenigstens einem weiteren Zucker und Wasser
JP2749211B2 (ja) * 1990-12-10 1998-05-13 明治製菓株式会社 気泡含有油脂性クリーム入りチョコレートの製法
US5238698A (en) * 1992-06-17 1993-08-24 Jacobs Suchard Ag Product and process for producing milk chocolate
EP0730826A1 (en) * 1995-03-09 1996-09-11 MAZZONI LB FOOD S.r.l. A method and equipment for the production of a mixture of solid particles dispersed in a continuous lipid phase, particularly chocolate and its derivatives, using incorporation of micronized gas bubbles
FI970472A7 (fi) * 1995-06-05 1997-04-04 Kraft Foods Inc Menetelmä suklaan viskositeetin vähentämiseksi
JP2002541871A (ja) * 1999-04-22 2002-12-10 エーピーヴイ・システムズ・リミテッド 菓子コーティング
GB9920300D0 (en) * 1999-08-27 1999-11-03 Apv Ltd Confectionery coatings
WO2001030174A1 (en) * 1999-10-22 2001-05-03 Apv Systems Limited Confectionery aeration system
AU3008800A (en) * 2000-04-20 2001-10-25 Mars, Incorporated Heat stable confectionery
GB0014570D0 (en) * 2000-06-14 2000-08-09 Nestle Sa Milk chocolate containing water

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012249617A (ja) * 2011-06-07 2012-12-20 Nisshin Oillio Group Ltd 油脂組成物及び該油脂組成物を用いた含気泡チョコレート
JP2013074818A (ja) * 2011-09-29 2013-04-25 Meiji Co Ltd 含気チョコレート
WO2015186270A1 (ja) * 2014-06-04 2015-12-10 森永製菓株式会社 含気チョコレート生地の製造方法及び焼成チョコレートの製造方法
JP2015228807A (ja) * 2014-06-04 2015-12-21 森永製菓株式会社 含気チョコレート生地の製造方法及び焼成チョコレートの製造方法
JP2019524054A (ja) * 2016-08-30 2019-09-05 ソシエテ・デ・プロデュイ・ネスレ・エス・アー マイクロエアレーションされたチョコ材料
JP2019528034A (ja) * 2016-08-30 2019-10-10 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 方法及び組成物
JP2019528035A (ja) * 2016-08-30 2019-10-10 ソシエテ・デ・プロデュイ・ネスレ・エス・アー エアレーションされたチョコ材料
JP6990666B2 (ja) 2016-08-30 2022-01-12 ソシエテ・デ・プロデュイ・ネスレ・エス・アー マイクロエアレーションされたチョコ材料
JP6990665B2 (ja) 2016-08-30 2022-01-12 ソシエテ・デ・プロデュイ・ネスレ・エス・アー エアレーションされたチョコ材料
JP7016322B2 (ja) 2016-08-30 2022-02-04 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 方法及び組成物

Also Published As

Publication number Publication date
EP1575372A4 (en) 2006-01-04
US20060147584A1 (en) 2006-07-06
CN1753620A (zh) 2006-03-29
EP1575372A1 (en) 2005-09-21
AU2002327081A1 (en) 2004-07-08
WO2004056191A1 (en) 2004-07-08
CN100397997C (zh) 2008-07-02

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