JP2019528035A5 - - Google Patents
Download PDFInfo
- Publication number
- JP2019528035A5 JP2019528035A5 JP2018561507A JP2018561507A JP2019528035A5 JP 2019528035 A5 JP2019528035 A5 JP 2019528035A5 JP 2018561507 A JP2018561507 A JP 2018561507A JP 2018561507 A JP2018561507 A JP 2018561507A JP 2019528035 A5 JP2019528035 A5 JP 2019528035A5
- Authority
- JP
- Japan
- Prior art keywords
- chocolate material
- aerated
- aerated chocolate
- material according
- bubbles
- 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
Links
- 235000019219 chocolate Nutrition 0.000 claims description 32
- 239000000463 material Substances 0.000 claims description 26
- 210000004027 cells Anatomy 0.000 claims 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims 4
- 239000011261 inert gas Substances 0.000 claims 3
- 238000001218 confocal laser scanning microscopy Methods 0.000 claims 2
- 229910052757 nitrogen Inorganic materials 0.000 claims 2
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous Oxide Chemical compound [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 claims 2
- 238000003325 tomography Methods 0.000 claims 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims 1
- 229910002092 carbon dioxide Inorganic materials 0.000 claims 1
- 239000001569 carbon dioxide Substances 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 239000001272 nitrous oxide Substances 0.000 claims 1
- 230000002411 adverse Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
Description
したがって、低いガスレベル（すなわち、９％の多孔率以下）以外で均一な気泡を有するマイクロエアレーションチョコレートに対して技術的な先入観があったことがわかる。高いガスレベルでのマイクロエアレーションは、実施するのが困難であり、かつ高価であり、有利ではなく、実際に、チョコレートの感覚刺激特性及び美的特性に不利な影響を与えるという考えがあった。 Therefore, it can be seen that there was a technical prejudice against microaeration chocolate having uniform bubbles other than low gas levels (ie, less than 9% porosity). Micro aeration at high gas levels are difficult to implement, and expensive, not advantageous, in fact, there is the idea that Ru adversely affect the organoleptic properties and aesthetic properties of the chocolate.
ここで、ＴＳＡは総気泡表面積であり、Ｐはエアレーションされたチョコ材料の多孔率であり、ｍａｃはエアレーションされた組成物の質量（ｇ）であり、ｄａｃはエアレーションされた組成物の密度（ｇ／ｍ ３）であり、ｒは平均サイズの気泡の半径（ｍ）である。 Where TSA is the total surface area of the cells, P is the porosity of the aerated chocolate material, mac is the mass (g) of the aerated composition, and d ac is the density of the aerated composition. (G / m 3 ), where r is the radius ( m ) of the average size bubble.
Claims (16)
前記エアレーションされたチョコ材料中には不活性ガスの気泡が分散しており、前記分散した気泡が以下のパラメータ、
（ａ）８５ミクロン以下の平均気泡サイズ、
（ｂ）６０ミクロン以下である気泡サイズの標準偏差、
（ｃ）前記エアレーションされたチョコ材料の１００ｇあたり０．５〜１．０ｍ２の総気泡表面積（本明細書ではＴＳＡとも呼ばれる）、によって特徴付けられ、
ここでパラメータ（ａ）及び（ｂ）は、Ｘ線断層撮影及び／又は共焦点レーザー走査顕微鏡（ＣＬＳＭ）から測定され、
前記エアレーションされたチョコ材料の多孔率が１２〜１８％である、エアレーションされたチョコ材料。 A chocolate material that has been d A configuration,
Inert gas bubbles are dispersed in the aerated chocolate material , and the dispersed bubbles have the following parameters.
(A) Average cell size of 85 microns or less,
(B) Standard deviation of bubble size, 60 microns or less,
(C) Characterized by a total cell surface area (also referred to herein as TSA) of 0.5 to 1.0 m 2 per 100 g of the aerated chocolate material.
Here, parameters (a) and (b) are measured from radiographic tomography and / or confocal laser scanning microscopy (CLSM).
An aerated chocolate material having a porosity of 12-18% of the aerated chocolate material.
式中、ＴＳＡは総気泡表面積であり、Ｐは前記エアレーションされたチョコ材料の多孔率であり、ｍａｃはエアレーションされた組成物の質量（ｇ）であり、ｄａｃはエアレーションされた組成物の密度（ｇ／ｍ ３）であり、ｒは平均サイズの気泡の半径（ｍ）である、エアレーションされたチョコ材料。 The aerated chocolate material according to claim 1, wherein the parameters (c) and (TSA) are calculated from the formula (1).
In the formula, TSA is the total surface area of the cells, P is the porosity of the aerated chocolate material, mac is the mass (g) of the aerated composition, and d ac is the aerated composition. Aerated chocolate material of density (g / m 3 ), where r is the radius of bubbles of average size ( m ).
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP16186233.9 | 2016-08-30 | ||
| EP16186233 | 2016-08-30 | ||
| PCT/EP2017/071724 WO2018041875A1 (en) | 2016-08-30 | 2017-08-30 | Aerated choco-material |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2019528035A JP2019528035A (en) | 2019-10-10 |
| JP2019528035A5 true JP2019528035A5 (en) | 2021-01-14 |
| JP6990665B2 JP6990665B2 (en) | 2022-01-12 |
Family
ID=56842728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2018561507A Active JP6990665B2 (en) | 2016-08-30 | 2017-08-30 | Aerated chocolate material |
Country Status (12)
| Country | Link |
|---|---|
| EP (1) | EP3454664A1 (en) |
| JP (1) | JP6990665B2 (en) |
| CN (1) | CN109475144A (en) |
| AU (1) | AU2017317634B2 (en) |
| BR (1) | BR112018074314A2 (en) |
| CA (1) | CA3023931A1 (en) |
| CL (1) | CL2018003428A1 (en) |
| MX (1) | MX2018014558A (en) |
| PE (1) | PE20190156A1 (en) |
| RU (1) | RU2728663C2 (en) |
| WO (1) | WO2018041875A1 (en) |
| ZA (1) | ZA201808134B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6990666B2 (en) | 2016-08-30 | 2022-01-12 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | Micro aerated chocolate material |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR112018074756B1 (en) * | 2016-08-30 | 2022-12-13 | Société Des Produits Nestlé S.A | PROCESS FOR THE PRODUCTION OF MICRO-AERATED CHOCOLATE MATERIAL |
| CA3058084A1 (en) | 2017-05-08 | 2018-11-15 | Societe Des Produits Nestle S.A. | Method and apparatus for preparing an edible food composition |
| CA3058082A1 (en) | 2017-05-08 | 2018-11-15 | Societe Des Produits Nestle S.A. | Dual outlet nozzle apparatus and method |
| JP2019198297A (en) * | 2018-05-18 | 2019-11-21 | 株式会社ロッテ | Chocolate containing water and foam |
| IT201900007207A1 (en) * | 2019-05-24 | 2020-11-24 | Barilla Flli G & R | Composite bakery product |
Family Cites Families (38)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1305520A (en) | 1971-07-22 | 1973-02-07 | ||
| US4674888A (en) | 1984-05-06 | 1987-06-23 | Komax Systems, Inc. | Gaseous injector for mixing apparatus |
| DE3687649T2 (en) | 1985-12-20 | 1993-06-03 | Morinaga & Co | CONFECTIONERY. |
| CH680411A5 (en) | 1990-12-21 | 1992-08-31 | Lindt & Spruengli Schokolade | Moulding semi-solid aerated prod. e.g. chocolate - involves delivering prod. via vertical tube into open-bottomed recesses in heated horizontally moving mould |
| US5238698A (en) | 1992-06-17 | 1993-08-24 | Jacobs Suchard Ag | Product and process for producing milk chocolate |
| DK172603B1 (en) | 1992-09-23 | 1999-02-22 | Aasted Mikroverk Aps | Process and plant for making chocolate articles |
| US6165531A (en) | 1998-01-09 | 2000-12-26 | Mars, Incorporated | Molding process |
| DK0914774T3 (en) | 1998-11-09 | 2002-09-16 | Aasted Mikroverk Aps | Apparatus for producing shells of fat-containing, chocolate-like masses |
| EP1171001B1 (en) * | 1999-04-22 | 2005-12-14 | APV Systems Limited | Confectionery coatings |
| GB9914297D0 (en) | 1999-06-19 | 1999-08-18 | Apv Ltd | Confectionery coating |
| AU3008800A (en) | 2000-04-20 | 2001-10-25 | Mars, Incorporated | Heat stable confectionery |
| FR2812793B1 (en) | 2000-08-11 | 2003-05-30 | Gervais Danone Sa | PROCESS FOR PRODUCING AN AERATED FOOD PRODUCT AND PRODUCT THUS OBTAINED |
| DE60210921T2 (en) | 2002-03-20 | 2006-12-21 | Aasted-Mikroverk Aps | Process for the preparation of chocolate pods |
| DE10252633A1 (en) | 2002-05-27 | 2003-12-11 | Kmb Produktions Ag Felben | Method and device for producing consumer goods |
| JP3883479B2 (en) | 2002-08-23 | 2007-02-21 | 明治製菓株式会社 | Method for producing aerated composite oily confectionery |
| AU2002327081A1 (en) | 2002-12-23 | 2004-07-08 | Mars, Incorporated | Shelf-stable confectionery |
| EP1547469A1 (en) | 2003-12-22 | 2005-06-29 | Nestec S.A. | Depositing device |
| EP1673978A1 (en) | 2004-12-22 | 2006-06-28 | Kraft Foods R & D, Inc. Zweigniederlassung München | Apparatus and method for producing aerated confectionery masses |
| DE102005018415B4 (en) | 2005-04-20 | 2009-04-09 | Winkler und Dünnebier Süßwarenmaschinen GmbH | Process for the production of confectionery products and molding plant for confectionery products |
| NZ563404A (en) * | 2005-05-20 | 2010-01-29 | Nestec Sa | Highly aerated confection |
| PL2016836T3 (en) | 2007-07-20 | 2017-01-31 | Kraft Foods R & D, Inc. | Method for producing a confectionary product |
| PL2018811T3 (en) | 2007-07-26 | 2011-11-30 | Winkler Und Duennebier Suesswarenmaschinen Gmbh | Method and moulding station for moulding confectionery shells |
| GB0718661D0 (en) | 2007-09-25 | 2007-10-31 | Cadbury Schweppes Plc | Aerated jelly candy confectionery |
| AU2008229927B2 (en) * | 2007-10-25 | 2009-08-06 | Unilever Plc | Aerated fat-continuous products |
| GB0904393D0 (en) | 2009-03-13 | 2009-04-29 | Nestec Sa | Apparatus for depositing |
| WO2010121491A1 (en) * | 2009-04-24 | 2010-10-28 | Unilever N.V. | Method for preparation of aerated food product and aerated food product |
| PL2298080T3 (en) * | 2009-08-28 | 2014-08-29 | Kraft Foods R & D Inc | Method and apparatus for making aerated food product |
| WO2012041630A1 (en) * | 2010-09-30 | 2012-04-05 | Unilever Plc | Aerated chocolate composition and preparation thereof |
| EP2543260A1 (en) | 2011-07-06 | 2013-01-09 | Kraft Foods R & D, Inc. | Method for manufacturing an aerated confectionery shell |
| EP2606740A1 (en) * | 2011-12-23 | 2013-06-26 | Nestec S.A. | Aerated chocolate |
| GB201200707D0 (en) | 2012-01-16 | 2012-02-29 | Kraft Foods Uk R & D Ltd | Composition |
| BR112014023512B1 (en) | 2012-03-30 | 2021-02-09 | Unilever Nv | aerated chocolate composition |
| FR2995182B1 (en) | 2012-09-07 | 2014-12-12 | Barry Callebaut France | FOOD PRODUCT, SUCH AS CHOCOLATE, COMPRISING FATTY MATTER AND GAS MICROBULLS TO LIMIT EXUDATION AND BLEEDING. |
| EP2941131B1 (en) * | 2013-03-29 | 2019-05-29 | Intercontinental Great Brands LLC | Transparent and transluscent liquid filled candy; process of making thereof; sugar-free liquid edible composition; and use thereof |
| TR201810478T4 (en) | 2013-11-18 | 2018-08-27 | Eti Gida Sanayi Ve Ticaret Anonim Sirketi | Preservative and emulsifier free, high water activity, filled industrial foodstuff |
| GB2521855B (en) | 2014-01-06 | 2016-04-27 | Kraft Foods R & D Inc | Preparation of sealed confectionery capsules comprising a liquid filling |
| BR112018074693B1 (en) * | 2016-08-30 | 2023-05-09 | Société Des Produits Nestlé S.A | MICRO-AERATED MOLDED CHOCOLATE MATERIAL, ITS PRODUCTION PROCESS, AND USE OF MICRO-AERATION IN A MOLDED CHOCOLATE MATERIAL |
| BR112018074756B1 (en) * | 2016-08-30 | 2022-12-13 | Société Des Produits Nestlé S.A | PROCESS FOR THE PRODUCTION OF MICRO-AERATED CHOCOLATE MATERIAL |
-
2017
- 2017-08-30 JP JP2018561507A patent/JP6990665B2/en active Active
- 2017-08-30 MX MX2018014558A patent/MX2018014558A/en unknown
- 2017-08-30 PE PE2018003146A patent/PE20190156A1/en unknown
- 2017-08-30 EP EP17758182.4A patent/EP3454664A1/en not_active Withdrawn
- 2017-08-30 CN CN201780032998.5A patent/CN109475144A/en active Pending
- 2017-08-30 AU AU2017317634A patent/AU2017317634B2/en active Active
- 2017-08-30 RU RU2018141965A patent/RU2728663C2/en active
- 2017-08-30 BR BR112018074314-3A patent/BR112018074314A2/en not_active Application Discontinuation
- 2017-08-30 WO PCT/EP2017/071724 patent/WO2018041875A1/en unknown
- 2017-08-30 CA CA3023931A patent/CA3023931A1/en active Pending
-
2018
- 2018-11-30 ZA ZA2018/08134A patent/ZA201808134B/en unknown
- 2018-11-30 CL CL2018003428A patent/CL2018003428A1/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6990666B2 (en) | 2016-08-30 | 2022-01-12 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | Micro aerated chocolate material |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2019528035A5 (en) | ||
| JP2019524054A5 (en) | ||
| RU2018141965A (en) | POROUS CHOCOLATE MATERIAL | |
| JP2019535458A5 (en) | ||
| JP2019534274A5 (en) | ||
| JP2019534326A5 (en) | ||
| HRP20200407T1 (en) | Therapeutic polymeric nanoparticles and methods of making and using same | |
| RU2019107791A (en) | MULTI-PHASE COMPOSITION FOR ORAL APPLICATION FOR DELIVERY OF ACTIVE SUBSTANCES FOR CARE OF THE ORAL CAVITY | |
| EP4245296A3 (en) | Compositions in the form of dissolvable solid structures | |
| EP4360633A3 (en) | Methods and compositions related to the use of low hlb surfactants in the production of synthetic nanocarriers comprising a rapalog | |
| EA201301032A1 (en) | AERATED SOAP BARS | |
| RU2018142002A (en) | COMPOSITION, METHOD AND APPLICATION | |
| JP2016516807A5 (en) | ||
| Wang et al. | Polyethylene nano crystalsomes formed at a curved liquid/liquid interface | |
| JP2016529195A5 (en) | ||
| JP2016510363A5 (en) | ||
| JP2005529145A5 (en) | ||
| JP2011208118A5 (en) | ||
| WO2022109294A3 (en) | Rna stabilization | |
| JP2018183110A (en) | Rice cake, and production method thereof | |
| JP4465308B2 (en) | Sesame flavor for acidic seasoning and acidic seasoning containing the flavor | |
| JP2006514046A5 (en) | ||
| JP2020084056A (en) | Resin composition for acoustic matching layer | |
| MX2012008861A (en) | Pharmaceutical composition with anti-obesity activity comprising a premixture of pure orlistat and preparation process. | |
| JP2010159296A (en) | Gelatin hard capsule having enhanced film strength |