KR890000022A - 친유성을 가지는 물질안으로 물을 균등하게 도입하는 방법 - Google Patents

친유성을 가지는 물질안으로 물을 균등하게 도입하는 방법 Download PDF

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Publication number
KR890000022A
KR890000022A KR1019880007481A KR880007481A KR890000022A KR 890000022 A KR890000022 A KR 890000022A KR 1019880007481 A KR1019880007481 A KR 1019880007481A KR 880007481 A KR880007481 A KR 880007481A KR 890000022 A KR890000022 A KR 890000022A
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South Korea
Prior art keywords
chocolate
foam
lipophilic
gas
water
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KR1019880007481A
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English (en)
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KR950005396B1 (ko
Inventor
기데이 클라우드
도우브 게오르게스
Original Assignee
원본미기재
베텔 메모리얼 인스티튜트
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Publication of KR890000022A publication Critical patent/KR890000022A/ko
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Publication of KR950005396B1 publication Critical patent/KR950005396B1/ko

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    • 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
    • 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
    • A23G1/325—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing 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
    • A23G1/50—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

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  • 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)
  • Colloid Chemistry (AREA)

Abstract

내용 없음

Description

친유성을 가지는 물질안으로 물을 균등하게 도입하는 방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (14)

  1. 친유성 물질안으로 물을 친밀하고 균등하게 함입시키는 방법에 있어서, 상기 물질을 이 물안에 분산된 미세 공기 또는 가스 거품으로 구성된 거품이 있는 액체 상태로 가져가고 혼합한 후 공기 또는 가스를 혼합물로부터 제거하는 것을 특징으로 하는 방법.
  2. 제1항에 있어서, 거품은 공기 또는 가스의 존재하에 발포제의 수용액을 휘저음으로써, 또는 이 공기 또는 가스를 압력하에 용액에 용해시키고 갑자기 압력을 완화시킴으로써 얻어지는 것을 특징으로 하는 방법.
  3. 제2항에 있어서, 발포제는 적어도 친수성 기와 소수성 친유성 기로 이루어지는 양쪽성 화합물이고, 친유성 물질과 접촉하는 거품의 벽을 형성하고 있는 용액의 필름중에 존재하는 이 기의 친유성 기능은 필름중의 물이 마치 그 안에서 거품이 용해되는 것처럼 친유성 물질과 친밀하게 혼합하게 하고 점차로 가스가 빠져 나가는 것을 허용하는 것을 특징으로 하는 방법.
  4. 제1항에 있어서, 친유성 물질은 지방산과 적어도 당분을 수화가능한 단일-또는 올리고당의 형태로 함유하는 것을 특징으로 하는 방법.
  5. 제4항에 있어서, 이 당분은 락토오스 또는 글루코오스 인 것을 특징으로 하는 방법.
  6. 제5항에 있어서, 친유성물질은 초콜렛 형체 또는 초콜렛 대치물인 것을 특징으로 하는 방법.
  7. 제6항에 있어서, 거품밀도는 약 0.05 내지 0.02이고 그의 습기함량은 약 1 내지 20부피 %이며, 이 거품의 약 0.2 내지 1부가 친유성물질 1부에 대해 첨가되는 것을 특징으로 하는 방법.
  8. 제6항에 있어서, 수용액 중의 발포제의 농도는 0.1 내지 30중량 %인 것을 특징으로 하는 방법.
  9. 제6항에 있어서, 가스는 H2O, CO2및 N2와 그의 혼합물로부터 선택되는 것을 특징으로 하는 방법.
  10. 제6항에 있어서, 혼합은 약 25 내지 50℃사이에서 행하는 것을 특징으로 하는 방법.
  11. 제6항에 있어서, 발포제는 다음의 물질 ; 지질, 스테롤, 폴리펩티드 거품제, 발포특성이 있는 동식물 단백질, 소이 레시틴, 사포닌, 에스테르화된 당분, 단일- 및 디글리세라이드, 유단백질, 비누, 양이온성 계면활성제, 음이온성 및 비이온성 계면활성제로부터 선택되는 것을 특징으로 하는 방법.
  12. 제2항 또는 제6항에 있어서, 그 결과로 초콜렛의 용융점을 높이고 지방블루밍에 대한 내성을 증가시키는 것을 특징으로 하는 방법.
  13. 제6항에 있어서, 초콜렛의 거품을 첨가하기 전에 초콜렛을 부드럽게 하는 것을 특징으로 하는 방법.
  14. 제6항에 있어서, 초콜렛과 거품의 혼합물은 고체화 될 때까지 냉각이 허용되고, 그런후 고체 초콜렛은 27℃에서 수시간의 주기동안 보관됨으로써 고체중의 물의 분포가 개선되는 것을 특징으로 하는 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019880007481A 1987-06-26 1988-06-21 친유성을 가지는 물질안으로 물을 균등하게 도입하는 방법 KR950005396B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH2409/87A CH672996A5 (ko) 1987-06-26 1987-06-26
CH2409/87-0 1987-06-26

Publications (2)

Publication Number Publication Date
KR890000022A true KR890000022A (ko) 1989-03-11
KR950005396B1 KR950005396B1 (ko) 1995-05-24

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KR1019880007481A KR950005396B1 (ko) 1987-06-26 1988-06-21 친유성을 가지는 물질안으로 물을 균등하게 도입하는 방법

Country Status (9)

Country Link
US (2) US5004623A (ko)
EP (1) EP0297054B1 (ko)
JP (1) JPS6485118A (ko)
KR (1) KR950005396B1 (ko)
AT (1) ATE82672T1 (ko)
CA (1) CA1317506C (ko)
CH (1) CH672996A5 (ko)
DE (1) DE3876151T2 (ko)
ES (1) ES2053800T3 (ko)

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Also Published As

Publication number Publication date
KR950005396B1 (ko) 1995-05-24
DE3876151T2 (de) 1993-06-03
ATE82672T1 (de) 1992-12-15
CA1317506C (en) 1993-05-11
CH672996A5 (ko) 1990-01-31
DE3876151D1 (de) 1993-01-07
JPS6485118A (en) 1989-03-30
EP0297054A1 (en) 1988-12-28
US5126160A (en) 1992-06-30
EP0297054B1 (en) 1992-11-25
ES2053800T3 (es) 1994-08-01
JPH0532091B2 (ko) 1993-05-14
US5004623A (en) 1991-04-02

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