MX2011008203A - Proceso para preparar una miga de chocolate. - Google Patents

Proceso para preparar una miga de chocolate.

Info

Publication number
MX2011008203A
MX2011008203A MX2011008203A MX2011008203A MX2011008203A MX 2011008203 A MX2011008203 A MX 2011008203A MX 2011008203 A MX2011008203 A MX 2011008203A MX 2011008203 A MX2011008203 A MX 2011008203A MX 2011008203 A MX2011008203 A MX 2011008203A
Authority
MX
Mexico
Prior art keywords
mixture
chocolate crumb
sugar
temperature
drying
Prior art date
Application number
MX2011008203A
Other languages
English (en)
Inventor
Graham Godfrey
Andrew Joseph Keogh
Graham Maudslay Jackson
Ian Chilver
Original Assignee
Cadbury Holdings Ltd
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=40469567&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX2011008203(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Cadbury Holdings Ltd filed Critical Cadbury Holdings Ltd
Publication of MX2011008203A publication Critical patent/MX2011008203A/es

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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/0009—Manufacture or treatment of liquid, cream, paste, granule, shred or 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/0009—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
    • A23G1/0016—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

Landscapes

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

Abstract

La presente invención se relaciona con un proceso para la elaboración de migas de chocolate y con productos de migas de chocolate y confitería elaborados al utilizar el proceso. El proceso comprende: a) proporcionar una mezcla de leche y azúcar, o mezclar en conjunto leche y azúcar para formar una mezcla; b) evaporar el líquido de la mezcla; c) agregar masa/licor de cacao a la mezcla durante y/o después de la etapa (a) y/o (b); d) someter la mezcla a condiciones efectivas para dar lugar a la cristalización de azúcar en la mezcla; e) secar la mezcla a una temperatura en el intervalo de 50 a 95° C durante 35 a 200 minutos para formar una miga de chocolate; y f) enfriar la miga de chocolate al someterla a una temperatura que es menor a la temperatura de secado. Los parámetros de secado empleados en el proceso tienen como resultado el desarrollo superior de sabor y textura de la miga de chocolate.
MX2011008203A 2009-02-04 2010-02-03 Proceso para preparar una miga de chocolate. MX2011008203A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB0901819.3A GB0901819D0 (en) 2009-02-04 2009-02-04 Process
PCT/GB2010/000173 WO2010089534A1 (en) 2009-02-04 2010-02-03 Process for preparing chocolate crumb

Publications (1)

Publication Number Publication Date
MX2011008203A true MX2011008203A (es) 2011-09-08

Family

ID=40469567

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2011008203A MX2011008203A (es) 2009-02-04 2010-02-03 Proceso para preparar una miga de chocolate.

Country Status (12)

Country Link
US (1) US20110300287A1 (es)
EP (1) EP2393374B1 (es)
BR (1) BRPI1007912A2 (es)
CA (1) CA2749895A1 (es)
GB (1) GB0901819D0 (es)
MX (1) MX2011008203A (es)
NZ (1) NZ594150A (es)
PL (1) PL2393374T3 (es)
RU (1) RU2518229C2 (es)
UA (1) UA106602C2 (es)
WO (1) WO2010089534A1 (es)
ZA (1) ZA201106410B (es)

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3622342A (en) * 1969-09-11 1971-11-23 Nabisco Inc Process for preparation of milk crumb compositions
CH598771A5 (es) * 1975-04-02 1978-05-12 Nestle Sa
US4267703A (en) * 1977-02-22 1981-05-19 Groen Division - Dover Corporation Method and apparatus for manufacturing crystalline food products
NL8601256A (nl) * 1986-05-16 1987-12-16 Ver Coop Melkind Werkwijze voor de bereiding van een grondstof voor melkchocolade.
US4925695A (en) * 1988-08-04 1990-05-15 Hershey Foods Corporation Process of refining saccharide crystals during food processing
FR2654584B1 (fr) * 1989-11-20 1992-05-22 Chauveau Jean Marie Reacteur pour traiter une liqueur de cacao et ses derives.
FI100005B (fi) * 1993-04-23 1997-08-15 Xyrofin Oy Menetelmä välituotteen valmistamiseksi
US5591474A (en) * 1995-12-29 1997-01-07 Miller; Van Method of preparation of chocolate crumb
GB9804401D0 (en) 1998-03-02 1998-04-29 Nestle Sa Chocolate crumb
US6309689B1 (en) * 1999-04-14 2001-10-30 Hawley & Hoops, Inc. Method to process chocolate precursor particles into solid blocks
EP1308094A3 (en) * 2001-10-30 2004-02-25 Societe Des Produits Nestle S.A. Chocolate crumb flavour manipulation
GB0607926D0 (en) * 2006-04-21 2006-05-31 Mars Inc Process for the production of crumb

Also Published As

Publication number Publication date
GB0901819D0 (en) 2009-03-11
ZA201106410B (en) 2012-06-27
US20110300287A1 (en) 2011-12-08
CA2749895A1 (en) 2010-08-12
EP2393374A1 (en) 2011-12-14
RU2011136699A (ru) 2013-03-10
PL2393374T3 (pl) 2014-03-31
RU2518229C2 (ru) 2014-06-10
EP2393374B1 (en) 2013-04-17
UA106602C2 (uk) 2014-09-25
WO2010089534A1 (en) 2010-08-12
NZ594150A (en) 2012-12-21
AU2010212173A1 (en) 2011-08-11
BRPI1007912A2 (pt) 2015-09-01

Similar Documents

Publication Publication Date Title
RU2018123521A (ru) Аморфные пористые частицы для уменьшения количества сахара в пищевых продуктах
MX2011008242A (es) Proceso para preparar una migaja de chocolate.
EA201890226A1 (ru) Способ получения шоколада с пониженной энергетической ценностью
UA106601C2 (uk) Спосіб одержання шоколадної крихти
MY154054A (en) Candy and method of producing the same
MX2011008245A (es) Proceso para preparar una miga de chocolate.
RU2458520C1 (ru) Способ приготовления массы для помадных конфет
MX2011008203A (es) Proceso para preparar una miga de chocolate.
RU2482692C1 (ru) Способ производства помадных корпусов конфет
NZ594143A (en) Process for preparing chocolate crumb
MX2011008232A (es) Proceso para preparar una migaja de chocolate.
RU2507858C1 (ru) Способ производства молочных конфет вязкотягучей консистенции
MX2011008236A (es) Proceso para preparar una miga de chocolate.
UA106065C2 (uk) Спосіб одержання шоколадної крихти
MX2011008244A (es) Proceso para preparar una migaja de chocolate.
MY190426A (en) Coconut sugar alternative
RU2446700C2 (ru) Способ производства ириса
CN104642685A (zh) 巧克力的制备方法
UA105620C2 (uk) Композиція інгредієнтів цукерок "candy shot" і спосіб їх виробництва (варіанти)
US20170020157A1 (en) Confectionery production
RU2013152621A (ru) Термоустойчивый шоколад
RU2008146381A (ru) Способ производства зефира
TH9158A3 (th) สูตรและกรรมวิธีการผลิตไซรัปข้าว
CN103271204A (zh) 一种维c糖果及其制备方法
PL396794A1 (pl) Sposób wytwarzania tortów lodowych oraz tort lodowy

Legal Events

Date Code Title Description
HC Change of company name or juridical status