MX2011008232A - Proceso para preparar una migaja de chocolate. - Google Patents

Proceso para preparar una migaja de chocolate.

Info

Publication number
MX2011008232A
MX2011008232A MX2011008232A MX2011008232A MX2011008232A MX 2011008232 A MX2011008232 A MX 2011008232A MX 2011008232 A MX2011008232 A MX 2011008232A MX 2011008232 A MX2011008232 A MX 2011008232A MX 2011008232 A MX2011008232 A MX 2011008232A
Authority
MX
Mexico
Prior art keywords
mixture
chocolate crumb
sugar
milk
range
Prior art date
Application number
MX2011008232A
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=40469568&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX2011008232(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 MX2011008232A publication Critical patent/MX2011008232A/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
    • A23G1/30—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
    • 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

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 refiere a un proceso para fabricar migajas de chocolate y a productos de confitería y migajas de chocolate hechos usando el proceso. El proceso comprende a) proporcionar una mezcla de leche y azúcar o mezclar juntos la leche y azúcar para así formar una mezcla; b) evaporar el líquido de la mezcla; c) agregar masa/licor de cacao a la mezcla durante y/o después de las etapas (a) y/o (b); d) efectuar la cristalización del azúcar en la mezcla mediante someter la mezcla a una temperatura en el rango de 55 a 110°C, bajo una presión disminuida en el rango de 3.5 a 18 kPa por 10 a 20 minutos y e) secar la mezcla de manera que forme la migaja de chocolate. Los parámetros de cristalización de azúcar empleados en el proceso resultan en el ensuciamiento reducido del equipo y la migaja de chocolate teniendo desarrollo de la textura y sabor superiores.
MX2011008232A 2009-02-04 2010-02-03 Proceso para preparar una migaja de chocolate. MX2011008232A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB0901820.1A GB0901820D0 (en) 2009-02-04 2009-02-04 Process for the manufacture of chocolate crumb
PCT/GB2010/000172 WO2010089533A1 (en) 2009-02-04 2010-02-03 Process for preparing chocolate crumb

Publications (1)

Publication Number Publication Date
MX2011008232A true MX2011008232A (es) 2011-09-06

Family

ID=40469568

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2011008232A MX2011008232A (es) 2009-02-04 2010-02-03 Proceso para preparar una migaja de chocolate.

Country Status (12)

Country Link
US (1) US20120027909A1 (es)
EP (1) EP2393371B1 (es)
AU (1) AU2010212172B2 (es)
BR (1) BRPI1008101A2 (es)
CA (1) CA2749894A1 (es)
GB (1) GB0901820D0 (es)
MX (1) MX2011008232A (es)
NZ (1) NZ594152A (es)
PL (1) PL2393371T3 (es)
RU (1) RU2513752C2 (es)
WO (1) WO2010089533A1 (es)
ZA (1) ZA201106411B (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7234442B1 (ja) 2022-03-31 2023-03-07 日清オイリオグループ株式会社 チョコレートクラムの製造法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
GB0607926D0 (en) * 2006-04-21 2006-05-31 Mars Inc Process for the production of crumb

Also Published As

Publication number Publication date
CA2749894A1 (en) 2010-08-12
WO2010089533A1 (en) 2010-08-12
NZ594152A (en) 2012-12-21
RU2513752C2 (ru) 2014-04-20
PL2393371T3 (pl) 2014-03-31
EP2393371B1 (en) 2013-04-17
EP2393371A1 (en) 2011-12-14
BRPI1008101A2 (pt) 2015-08-25
ZA201106411B (en) 2012-06-27
GB0901820D0 (en) 2009-03-11
AU2010212172A1 (en) 2011-08-11
AU2010212172B2 (en) 2012-11-08
US20120027909A1 (en) 2012-02-02
RU2011136717A (ru) 2013-03-10

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Legal Events

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HC Change of company name or juridical status