MX345889B - Metodo para fabricar producto de confiteria de chocolate estable al calor. - Google Patents

Metodo para fabricar producto de confiteria de chocolate estable al calor.

Info

Publication number
MX345889B
MX345889B MX2013010607A MX2013010607A MX345889B MX 345889 B MX345889 B MX 345889B MX 2013010607 A MX2013010607 A MX 2013010607A MX 2013010607 A MX2013010607 A MX 2013010607A MX 345889 B MX345889 B MX 345889B
Authority
MX
Mexico
Prior art keywords
confectionery product
making
chocolate confectionery
heat stable
product
Prior art date
Application number
MX2013010607A
Other languages
English (en)
Other versions
MX2013010607A (es
Inventor
Wang Xiaoying
Hickey Julie
Original Assignee
Hershey Co
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
Application filed by Hershey Co filed Critical Hershey Co
Publication of MX2013010607A publication Critical patent/MX2013010607A/es
Publication of MX345889B publication Critical patent/MX345889B/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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or 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
    • A23G1/0003—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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A23G1/38—Cocoa butter substitutes

Landscapes

  • 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)

Abstract

La presente invención se refiere a un método para producir un producto de confitería de chocolate resistente a calor. El método proporciona los productos para ser hechos sin la adición de agua y los cuales pueden ser fabricados con ingredientes para fabricar chocolate tradicional para producir una pasta. La pasta retiene su forma arriba del punto de fusión de grasas en el producto, mientras que el producto todavía tiene un sabor y sensación en la boca comparable con chocolate hecho por métodos tradicionales.
MX2013010607A 2011-03-18 2012-03-16 Metodo para fabricar producto de confiteria de chocolate estable al calor. MX345889B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201161454006P 2011-03-18 2011-03-18
PCT/US2012/029406 WO2012129080A2 (en) 2011-03-18 2012-03-16 Method of making a heat stable chocolate confectionery product

Publications (2)

Publication Number Publication Date
MX2013010607A MX2013010607A (es) 2013-10-17
MX345889B true MX345889B (es) 2017-02-22

Family

ID=46828668

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2013010607A MX345889B (es) 2011-03-18 2012-03-16 Metodo para fabricar producto de confiteria de chocolate estable al calor.

Country Status (6)

Country Link
US (1) US8802178B2 (es)
CN (1) CN103547165A (es)
BR (1) BR112013023870A2 (es)
CA (1) CA2828952C (es)
MX (1) MX345889B (es)
WO (1) WO2012129080A2 (es)

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RU2524097C2 (ru) 2009-06-12 2014-07-27 Марс, Инкорпорейтед Шоколадные композиции, содержащие этилцеллюлозу
GB2485421B (en) 2010-11-15 2016-05-25 Mars Inc Dough products exhibiting reduced oil migration
MX367984B (es) 2012-09-28 2019-09-13 Mars Inc Chocolate resistente al calor.
BR112015023441A2 (pt) * 2013-03-15 2017-07-18 Hershey Co método de produção de um produto de confeitaria de chocolate estável ao calor
GB2521861A (en) * 2014-01-06 2015-07-08 Kraft Foods R & D Inc Temperature tolerant chocolate
WO2015131006A1 (en) * 2014-02-27 2015-09-03 The Hershey Company Confectionery product and method of making
GB201406261D0 (en) * 2014-04-08 2014-05-21 Mars Inc Confectionary production
CA2921022C (en) * 2014-09-15 2018-05-01 Xiaoying Wang Heat stable chocolate confectionery product and method of making same
CN105230902A (zh) * 2015-09-25 2016-01-13 四川茂华食品有限公司 一种耐高温巧克力及其制备方法
CN106359783A (zh) * 2016-08-30 2017-02-01 郑州荣利达生物科技有限公司 一种巧克力粉、巧克力风味冰激凌、制备方法
EP3582625A1 (en) * 2017-02-14 2019-12-25 Chocoladefabriken Lindt & Sprüngli GmbH Binder deposition printing of chocolate

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JP2776939B2 (ja) 1990-02-01 1998-07-16 株式会社ロッテ 耐熱性チョコレートおよびその製造方法
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Also Published As

Publication number Publication date
WO2012129080A2 (en) 2012-09-27
BR112013023870A2 (pt) 2016-12-13
CA2828952A1 (en) 2012-09-27
US20120237665A1 (en) 2012-09-20
US8802178B2 (en) 2014-08-12
MX2013010607A (es) 2013-10-17
CA2828952C (en) 2015-07-07
CN103547165A (zh) 2014-01-29
WO2012129080A3 (en) 2012-12-27

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