RS20110411A1 - Aromatizovani konditorski proizvodi i postupak za njihovu proizvodnju - Google Patents

Aromatizovani konditorski proizvodi i postupak za njihovu proizvodnju

Info

Publication number
RS20110411A1
RS20110411A1 RS20110411A RSP20110411A RS20110411A1 RS 20110411 A1 RS20110411 A1 RS 20110411A1 RS 20110411 A RS20110411 A RS 20110411A RS P20110411 A RSP20110411 A RS P20110411A RS 20110411 A1 RS20110411 A1 RS 20110411A1
Authority
RS
Serbia
Prior art keywords
flavoured
components
confectioneries
coffee
phase
Prior art date
Application number
RS20110411A
Other languages
English (en)
Serbian (sr)
Inventor
Ivo Gvozdanović
Original Assignee
VRBANOVIĆ, Veno
Ivo Gvozdanović
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 VRBANOVIĆ, Veno, Ivo Gvozdanović filed Critical VRBANOVIĆ, Veno
Priority to RS20110411A priority Critical patent/RS20110411A1/en
Priority to PCT/HR2012/000013 priority patent/WO2013041891A1/en
Publication of RS20110411A1 publication Critical patent/RS20110411A1/en

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
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23G1/0026—Mixing; Roller milling for preparing chocolate
    • A23G1/0033—Chocolate refining, i.e. roll or mill refining
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Confectionery (AREA)
  • Tea And Coffee (AREA)
RS20110411A 2011-09-20 2011-09-20 Aromatizovani konditorski proizvodi i postupak za njihovu proizvodnju RS20110411A1 (xx)

Priority Applications (2)

Application Number Priority Date Filing Date Title
RS20110411A RS20110411A1 (xx) 2011-09-20 2011-09-20 Aromatizovani konditorski proizvodi i postupak za njihovu proizvodnju
PCT/HR2012/000013 WO2013041891A1 (en) 2011-09-20 2012-06-01 Flavoured confectionery products and process for their preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RS20110411A RS20110411A1 (xx) 2011-09-20 2011-09-20 Aromatizovani konditorski proizvodi i postupak za njihovu proizvodnju

Publications (1)

Publication Number Publication Date
RS20110411A1 true RS20110411A1 (xx) 2013-04-30

Family

ID=46582727

Family Applications (1)

Application Number Title Priority Date Filing Date
RS20110411A RS20110411A1 (xx) 2011-09-20 2011-09-20 Aromatizovani konditorski proizvodi i postupak za njihovu proizvodnju

Country Status (2)

Country Link
RS (1) RS20110411A1 (xx)
WO (1) WO2013041891A1 (xx)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104770708B (zh) * 2015-05-07 2017-11-21 中国热带农业科学院农产品加工研究所 一种天然咖啡酱及其制备方法
IT201600096733A1 (it) * 2016-09-27 2018-03-27 Natural Coffee Di Angeloni Sergio E C Snc Sistema di somministrazione di caffe’ e relativo prodotto.
GB2586238A (en) * 2019-08-12 2021-02-17 Fuerst Day Lawson Ltd Method of producing a chocolate or chocolate-like confectionary product
EP4388884A1 (en) * 2022-12-22 2024-06-26 Chocoladefabriken Lindt & Sprüngli AG Method for manufacture of a confectionary product

Family Cites Families (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1151940A (en) 1980-04-10 1983-08-16 William J. Einstman Soluble coffee product
DE3821375A1 (de) * 1988-06-24 1990-01-18 Nolde Sylvia Schoko-kaffee-bonbons
BE1003494A6 (fr) * 1989-12-28 1992-04-07 Ferme Charlemagne Sprl Preparation a base de cacao.
AU5543394A (en) 1992-11-18 1994-06-08 Procter & Gamble Company, The Processes for making high-yield solid coffee extracts with improved aroma characteristics
EP0646319A1 (de) 1993-10-02 1995-04-05 C. MELCHERS & Co. PRODUKTIONS-GmbH Aromatisierter Röstkaffee und Verfahren zum Herstellen von aromatisiertem Röstkaffee
US5399368A (en) 1994-09-06 1995-03-21 Nestec S.A. Encapsulation of volatile aroma compounds
US6221422B1 (en) * 1994-11-18 2001-04-24 Xyrofin Oy Process for preparing chocolate
US5750178A (en) 1996-06-18 1998-05-12 Nestec S.A. Method of making coffee particles containing aroma
US6238724B1 (en) * 1998-10-29 2001-05-29 Kraft Foods, Inc. Chocolate refining process
NL1013269C2 (nl) * 1999-10-12 2001-04-17 Hart Beheer B V J Zoete lekkernij in vaste vorm en werkwijze voor de bereiding daarvan.
DE20017502U1 (de) * 2000-10-12 2001-03-01 J. Hart Beheer B.V., Koog Aan De Zaan Süße Delikatesse in fester Form
US20060035000A1 (en) 2004-08-10 2006-02-16 Bunke Paul R Soluble coffee product having improved flavor and aroma
US20070212453A1 (en) * 2006-03-08 2007-09-13 Niness Kathy R Botanical dispersions
US20080160151A1 (en) 2006-12-29 2008-07-03 Bary Lyn Zeller Method for Preparing Beverage Compositions Having Improved Aroma Release Characteristics and Compositions for Use Therein
GB0709689D0 (en) * 2007-05-21 2007-06-27 Barry Callebaut Ag Process
WO2009009837A1 (en) * 2007-07-19 2009-01-22 John Michael A confectionery food item
GB0714390D0 (en) * 2007-07-21 2007-09-05 Barry Callebaut Ag Process
US8043645B2 (en) 2008-07-09 2011-10-25 Starbucks Corporation Method of making beverages with enhanced flavors and aromas
IT1399353B1 (it) * 2009-07-13 2013-04-16 Lico Spa Procedimento per la produzione di cioccolata
US20110059224A1 (en) * 2009-09-08 2011-03-10 Harrison P Craig Coffee flavored chocolate bar
CN102018085B (zh) * 2009-09-09 2013-06-19 陈树喜 木糖醇咖啡压片糖
GB2471149B (en) * 2010-03-04 2011-06-08 Eger Olive Oil Products Industry Ltd Dr Olive oil based flavoured spreads

Also Published As

Publication number Publication date
WO2013041891A1 (en) 2013-03-28

Similar Documents

Publication Publication Date Title
CA3027306C (en) System and method for the preparation of cooled edible products
MX2018010758A (es) Formulaciones nutricionales de tipo yogur, nata, natillas y postre helado que comprende un aislado de proteinas de guisante.
MX2020005376A (es) Sustituto de crema que comprende proteina de leguminosas.
WO2011095740A3 (fr) Confiseries aux proteines de pois
WO2009138419A3 (en) Method for processing cocoa beans
RS20110411A1 (xx) Aromatizovani konditorski proizvodi i postupak za njihovu proizvodnju
WO2010122033A3 (en) Low-calorie dairy products
PH12014502288A1 (en) Ready to drink beverages and methods of making thereof
MX2022003178A (es) Productos espesados lacteos o similares a los lacteos y metodos para producir los mismos.
UA107347C2 (xx) Шоколадна композиція
MX2021016002A (es) Producto de confiteria y metodo para elaborarlo.
EP2548446A3 (en) Manufacturing process of cocoa cream with honey and product obtained
WO2014012874A3 (en) Red composition obtained from quince juice
WO2009012930A3 (en) Process and product
WO2015195969A3 (en) Method for reducing low molecular weight species in caramel
EA201892743A1 (ru) Шоколад и аналогичные продукты, содержащие медовый порошок, и способ получения этих продуктов
WO2015175910A8 (en) Caramelized compositions
UA106067C2 (uk) Спосіб одержання шоколадної крихти
MY190426A (en) Coconut sugar alternative
MX2017003345A (es) Producto de confiteria de chocolate estable en el calor y metodos para elaborarlos.
GEP20105076B (en) Method of manufacture of confectionery product
MX2020001932A (es) Composiciones alimenticias que contienen producto de cacao de sabor atenuado como masa de relleno.
IN2014DE00099A (xx)
MY168984A (en) Oil or fat for tempering type chocolate
RU2014122585A (ru) Состав для приготовления шоколада