NO933927D0 - Melkesjokolade og fremgangsmaate ved fremstilling av samme - Google Patents

Melkesjokolade og fremgangsmaate ved fremstilling av samme

Info

Publication number
NO933927D0
NO933927D0 NO933927A NO933927A NO933927D0 NO 933927 D0 NO933927 D0 NO 933927D0 NO 933927 A NO933927 A NO 933927A NO 933927 A NO933927 A NO 933927A NO 933927 D0 NO933927 D0 NO 933927D0
Authority
NO
Norway
Prior art keywords
milk
cocoa
pct
milk chocolate
component comprises
Prior art date
Application number
NO933927A
Other languages
English (en)
Inventor
Albert Zumbe
Anne-Marie Bade
Original Assignee
Jacobs Suchard Gmbh
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=26298801&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=NO933927(D0) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from GB919109251A external-priority patent/GB9109251D0/en
Priority claimed from GB919120449A external-priority patent/GB9120449D0/en
Application filed by Jacobs Suchard Gmbh filed Critical Jacobs Suchard Gmbh
Publication of NO933927D0 publication Critical patent/NO933927D0/no

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
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/042—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
    • A23G1/30—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
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Investigating Or Analysing Materials By Optical Means (AREA)
  • Dairy Products (AREA)
  • Formation And Processing Of Food Products (AREA)

Abstract

Det er beskrevet en melkesjokolade og en fremgangsmåte for fremstilling av denne som gir et kaloriinnhold som er mindre enn kaloriinnholdet til konvensjonell melkesjokolade. Det er også beskrevet en melkesjokola- desammensetning fremstilt ved sammenblanding av kakao, melk og et søtningsmiddel, hvor kakaokomponenten innbefatter kakaosroør og kakaopulver, melkekomponenten innbefatter melkepulver med lavt fettinnhold og smørfett og søtnlngsmlddelkomponenten Innbefatter en sukkeralkohol hvor det totale innholdet av fett i sammensetningen er mindr enn ca. 30 masse-£, hvorav minst 75 masse-* utgjøres av aggregatet av kakaosmør og smørfett. Melkesjokoladen kan fremstilles fra denne sammensetningen ved intim sammenblanding av kakao, melk og sctnlngsmiddelkomponentene ved en temperatur på mindre enn 60'C.
NO933927A 1991-04-30 1993-10-29 Melkesjokolade og fremgangsmaate ved fremstilling av samme NO933927D0 (no)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB919109251A GB9109251D0 (en) 1991-04-30 1991-04-30 Milk chocolate and method of making the same
GB919120449A GB9120449D0 (en) 1991-09-25 1991-09-25 Milk chocolate and method of making the same
PCT/GB1992/000657 WO1992019112A1 (en) 1991-04-30 1992-04-10 Milk chocolate and method of making the same

Publications (1)

Publication Number Publication Date
NO933927D0 true NO933927D0 (no) 1993-10-29

Family

ID=26298801

Family Applications (1)

Application Number Title Priority Date Filing Date
NO933927A NO933927D0 (no) 1991-04-30 1993-10-29 Melkesjokolade og fremgangsmaate ved fremstilling av samme

Country Status (13)

Country Link
US (1) US5501865A (no)
EP (1) EP0583263B1 (no)
JP (1) JPH06506586A (no)
AT (1) ATE131354T1 (no)
AU (1) AU659145B2 (no)
CA (1) CA2104011A1 (no)
DE (1) DE69206794T2 (no)
DK (1) DK0583263T3 (no)
ES (1) ES2082463T3 (no)
FI (1) FI934820A (no)
GR (1) GR3018412T3 (no)
NO (1) NO933927D0 (no)
WO (1) WO1992019112A1 (no)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI100005B (fi) * 1993-04-23 1997-08-15 Xyrofin Oy Menetelmä välituotteen valmistamiseksi
AU4301493A (en) * 1993-06-21 1995-01-17 Anne-Marie De Smet Method for preparing a mainly sugar-free chocolate
US5490996A (en) * 1994-01-11 1996-02-13 Kraft Jacobs Suchard Ag Process for producing an improved sucrose-free milk chocolate
DE4411584C1 (de) * 1994-03-30 1995-10-26 Worlee Sweet E H Worlee & Co G Zuckerfreier Fondant
GB9424855D0 (en) * 1994-12-09 1995-02-08 Cadbury Schweppes Plc Process for manufacture of reduced fat chocolate
GB9426078D0 (en) * 1994-12-23 1995-02-22 Cadbury Schweppes Plc Process for manufacture of reduced fat chocolate
US5962063A (en) * 1995-11-09 1999-10-05 Xyrofin Oy Process for preparation of a crumb
EP0797922B1 (en) * 1996-03-26 2002-05-08 Societe Des Produits Nestle S.A. Continuous extrusion of chocolate
DK0821885T4 (da) * 1996-07-31 2006-10-09 Raffinerie Tirlemontoise Sa Fructan- og/eller polydextroseholdige mælkeproduktpulvere, fremgangsmåde til deres fremstilling og deres anvendelse
US6007318A (en) 1996-12-20 1999-12-28 Z Corporation Method and apparatus for prototyping a three-dimensional object
US5776536A (en) * 1996-12-23 1998-07-07 Igen, Inc. Reduced fat chocolate and method of manufacture
EP0933029A1 (en) * 1998-02-03 1999-08-04 Xyrofin Oy Skimmed milk powder substitute
US5932277A (en) * 1998-03-12 1999-08-03 Nestec S.A. Process for making a reduced fat chocolate
CA2323788A1 (en) * 1998-03-12 1999-09-16 John Mark Kaiser Rheologically modified confectioneries produced by employing particular particle size distributions
US6117478A (en) * 1998-03-12 2000-09-12 Nestec S.A. Method of making a reduced fat agglomerated chocolate
CA2335714A1 (en) 1998-06-16 1999-12-23 Victor R. Davila Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity and products made thereby
CN1113614C (zh) * 1999-01-07 2003-07-09 丹尼斯科卡尔特美国公司 食用巧克力组合物
CA2440646A1 (en) 2001-03-12 2002-09-19 Bristol-Myers Squibb Company Confectionery compositions containing fiber
ATE387098T1 (de) * 2002-05-29 2008-03-15 Sugar Company S P A In Forma A Nahrungsmittelzusammensetzungen auf der basis von mit intensivsüssstoff vermischtem kakao und deren herstellungsverfahren
GB0225087D0 (en) * 2002-10-29 2002-12-04 Cadbury Schweppes Plc Method of preparing moulded confectionery
EP1629730A1 (en) * 2004-08-12 2006-03-01 First-to-Market N.V. Functional sugar replacement
US20090311409A1 (en) * 2006-04-03 2009-12-17 Valdecir Luccas Food Compositions, Process for Preparing Food Compositions and Products
MY139020A (en) * 2006-07-13 2009-08-28 Lembaga Koko Malaysia Prebiotic chocolate and method for producing the same
JP5493868B2 (ja) 2007-12-20 2014-05-14 不二製油株式会社 油性食品並びにその製造法
GB2463013A (en) * 2008-08-27 2010-03-03 Barry Callebaut Ag Extruded inclusion product
ES2437126T3 (es) * 2010-01-28 2014-01-09 Bühler AG Dispositivo y método para mezclar y amasar masas, particularmente masas de chocolate
CN101971905B (zh) * 2010-10-28 2012-12-05 华南理工大学 一种巧克力的工业化生产方法
CN113993387A (zh) * 2019-04-22 2022-01-28 好时公司 低糖巧克力及其制备方法

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4011349A (en) * 1975-09-24 1977-03-08 Alfred Riesen Dietetic chocolate composition
NL8004633A (nl) * 1980-08-15 1982-03-16 Pieter Cornelis Schotsman Werkwijze voor de bereiding van gevormde chocolade en aldus verkregen gevormde chocolade.
FR2550922A1 (fr) * 1983-08-26 1985-03-01 Creusot Loire Procede et installation de preparation d'une pate de chocolat
DD223626B1 (de) * 1984-05-10 1987-07-29 Heidenau Maschf Veb Verfahren zur kontinuierlichen herstellung von schokoladenmassen
US4810516A (en) * 1987-02-27 1989-03-07 The Procter & Gamble Company Reduced calorie and reduced fat chocolate confectionery compositions
DE3739999A1 (de) * 1987-11-25 1989-07-06 Suedzucker Ag Verfahren zur herstellung von zuckerfreien, diaetetischen und/oder zahnschonenden schokoladen
US5017400A (en) * 1988-06-10 1991-05-21 Suomen Xyrofin Oy Non-cariogenic sweetener
CH677429A5 (en) * 1988-11-11 1991-05-31 Chocolat Stella S A Chocolate free from saccharose and with reduced calorie content - contg. mixt. of maltitol and poly-dextrose as sweetener
US5098730A (en) * 1988-11-14 1992-03-24 Cultor Ltd. Dietetic sweetening composition
FI85795C (fi) * 1990-10-18 1992-06-10 Huhtamaeki Oy Foerfarande foer framstaellning av en haord i huvudsak sockeralkohol och riktigt xylitol innehaollande soetsaksprodukt.
FR2676164A1 (fr) * 1991-05-06 1992-11-13 Roquette Freres Chocolat hypocalorique.
US5264228A (en) * 1992-06-01 1993-11-23 Nestec S.A. Preparation of compositions for making cocoa beverages
US5266348A (en) * 1992-07-02 1993-11-30 Jacobs Suchard Ag Product and process for producing milk chocolate

Also Published As

Publication number Publication date
ES2082463T3 (es) 1996-03-16
AU1538792A (en) 1992-12-21
WO1992019112A1 (en) 1992-11-12
US5501865A (en) 1996-03-26
JPH06506586A (ja) 1994-07-28
DE69206794T2 (de) 1996-05-02
DK0583263T3 (da) 1996-01-29
AU659145B2 (en) 1995-05-11
CA2104011A1 (en) 1992-10-31
ATE131354T1 (de) 1995-12-15
EP0583263B1 (en) 1995-12-13
FI934820A0 (fi) 1993-10-29
DE69206794D1 (de) 1996-01-25
FI934820A (fi) 1993-10-29
GR3018412T3 (en) 1996-03-31
EP0583263A1 (en) 1994-02-23

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