JP2006511215A5 - - Google Patents

Download PDF

Info

Publication number
JP2006511215A5
JP2006511215A5 JP2004560919A JP2004560919A JP2006511215A5 JP 2006511215 A5 JP2006511215 A5 JP 2006511215A5 JP 2004560919 A JP2004560919 A JP 2004560919A JP 2004560919 A JP2004560919 A JP 2004560919A JP 2006511215 A5 JP2006511215 A5 JP 2006511215A5
Authority
JP
Japan
Prior art keywords
chocolate
confectionery product
mix
micrometers
aeration apparatus
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
Other languages
English (en)
Japanese (ja)
Other versions
JP2006511215A (ja
Filing date
Publication date
Priority claimed from AU2002327081A external-priority patent/AU2002327081A1/en
Application filed filed Critical
Publication of JP2006511215A publication Critical patent/JP2006511215A/ja
Publication of JP2006511215A5 publication Critical patent/JP2006511215A5/ja
Pending legal-status Critical Current

Links

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 JP2006511215A (ja) 2006-04-06
JP2006511215A5 true JP2006511215A5 (enExample) 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 (enExample)
EP (1) EP1575372A4 (enExample)
JP (1) JP2006511215A (enExample)
CN (1) CN100397997C (enExample)
AU (1) AU2002327081A1 (enExample)
WO (1) WO2004056191A1 (enExample)

Families Citing this family (40)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
PL2016837T3 (pl) 2007-07-20 2012-05-31 Kraft Foods R & D Inc Sposób wytwarzania produktu cukierniczego
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
SG10201507237VA (en) * 2010-09-17 2015-10-29 Meiji Co Ltd Aerated fat-based confectionery
JP5995413B2 (ja) * 2011-06-07 2016-09-21 日清オイリオグループ株式会社 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
GB2492138B (en) 2011-06-23 2016-07-06 Cosmetic Warriors Ltd Solid cosmetic composition with dispersed gas bubbles
JP5897294B2 (ja) * 2011-09-29 2016-03-30 株式会社明治 含気チョコレート
EP2606740A1 (en) * 2011-12-23 2013-06-26 Nestec S.A. Aerated chocolate
EA031549B1 (ru) * 2012-03-30 2019-01-31 Юнилевер Н.В. Аэрированная шоколадная композиция
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
US20160037798A1 (en) * 2013-03-14 2016-02-11 Wm. Wrigley Jr. Company Dry foam confectionery product
JP5650346B1 (ja) * 2014-06-04 2015-01-07 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
AU2015366297C1 (en) * 2014-12-19 2020-02-20 Société des Produits Nestlé S.A. Edible product comprising fat crystals of cocoa butter and method for making the same
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
EP3393267A4 (en) * 2015-12-21 2019-07-10 AAK AB (Publ) METHOD FOR PRODUCING A SEEDEN'S 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
RU2734080C2 (ru) 2016-08-30 2020-10-12 Сосьете Де Продюи Нестле С.А. Способ приготовления микропористого шоколадного материала
BR112018074693B1 (pt) * 2016-08-30 2023-05-09 Société Des Produits Nestlé S.A Material de chocolate moldado microaerado, seu processo de produção, e uso de microaeração em um material de chocolate moldado
MX382371B (es) * 2016-08-30 2025-03-13 Soc Des Produits Nestle S A Star Material de chocolate aireado.
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
AU2018265196B2 (en) * 2017-05-08 2024-05-02 Societe Des Produits Nestle 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
WO2022008742A1 (en) * 2020-07-10 2022-01-13 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

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CH690640A5 (de) * 1995-06-05 2000-11-30 Kraft Foods Inc Verfahren zur Verringerung der Viskosität von geschmolzener Schokolade unter Verwendung hoher Scherkräfte.
WO2000064269A1 (en) * 1999-04-22 2000-11-02 Apv Systems Limited Confectionery coatings
GB9920300D0 (en) * 1999-08-27 1999-11-03 Apv Ltd Confectionery coatings
CA2387636A1 (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

Similar Documents

Publication Publication Date Title
JP2006511215A5 (enExample)
CN100397997C (zh) 用微气泡改进稳定性的充气巧克力的生产方法
EP0230763B1 (en) Confectionary products
CN103796526B (zh) 用于制备充气的糖果点心外壳的方法
US20150272159A1 (en) Apparatus and process for preparing confectionery having an inclusion therein using forming rolls and a forming pin
WO2002000032A1 (en) Hollow cakes containing puffed chocolate and process for producing the same
CN120898909A (zh) 一种用于制造食品的半冻饮料组合物
JPWO2002000032A1 (ja) 膨化チョコレート含有中空菓子及びその製法
CN1431868A (zh) 货架期稳定的糖果
CN102196731A (zh) 甜食制品
EP1641346B1 (en) Confectionery product
JPH0687742B2 (ja) 気泡入りチョコレートの製造法
JPH05111350A (ja) ガナツシユを用いた菓子の製造法
JPS6328355A (ja) 気泡入りチヨコレ−ト菓子およびその製造方法
JPH0338821B2 (enExample)
JP2005507251A (ja) キャラメル混合物およびその製造方法
JPH0419821B2 (enExample)
JP2749214B2 (ja) 気泡含有センタークリーム入りチョコレートの製法
AU2007203449B2 (en) Aerated Chocolate with Microbubbles for Improved Stability
SU1697688A1 (ru) Способ производства конфет на помадной основе
JPH0965830A (ja) 糖衣掛けチョコレート製品及びその製造方法
JPH02222638A (ja) ケーキの製造法
AU2003289753A1 (en) Aerated chocolate with microbubbles for improved stability
JP2014236676A (ja) チョコレートカステラ及びその製造法
JPS61231945A (ja) ホイツプドクリ−ム類の製造方法