RU93056611A - HEAT-RESISTANT CHOCOLATE AND METHOD OF ITS MANUFACTURE - Google Patents

HEAT-RESISTANT CHOCOLATE AND METHOD OF ITS MANUFACTURE

Info

Publication number
RU93056611A
RU93056611A RU93056611/13A RU93056611A RU93056611A RU 93056611 A RU93056611 A RU 93056611A RU 93056611/13 A RU93056611/13 A RU 93056611/13A RU 93056611 A RU93056611 A RU 93056611A RU 93056611 A RU93056611 A RU 93056611A
Authority
RU
Russia
Prior art keywords
chocolate
heat
resistant
manufacture
mass
Prior art date
Application number
RU93056611/13A
Other languages
Russian (ru)
Other versions
RU2090082C1 (en
Inventor
С.Килей Кирк
В.Куон Нэнси
Original Assignee
Марс, Инк.
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
Priority claimed from US07/674,652 external-priority patent/US5149560A/en
Application filed by Марс, Инк. filed Critical Марс, Инк.
Publication of RU93056611A publication Critical patent/RU93056611A/en
Application granted granted Critical
Publication of RU2090082C1 publication Critical patent/RU2090082C1/en

Links

Claims (1)

Изобретение относится к технологии изготовления теплостойкого или тугоплавкого шоколада. Способ заключается в добавлении влаги в шоколадную массу с использованием технологии "обращенных мицелл", с помощью которой получают стабильную эмульсию типа "вода в масле", например такую, как гидратированный лецитин. Эту стабильную эмульсию добавляют в темперированную шоколадную массу в процессе ее обработки, а после выдерживания и стабилизации из полученной теплостойкой массы изготавливают шоколадный продукт. Теплостойкий шоколад может быть использован таким же образом, что обычный шоколад. Теплостойкий шоколадный продукт обладает вкусовыми качествами, консистенцией, органолептическими свойствами и другими характеристиками, присущими обычному шоколаду.The invention relates to the manufacture of heat-resistant or refractory chocolate. The method consists in adding moisture to the chocolate mass using the "reverse micelle" technology, with which a stable water-in-oil emulsion is obtained, for example, such as hydrated lecithin. This stable emulsion is added to the tempered chocolate mass during its processing, and after aging and stabilization, a chocolate product is made from the resulting heat-resistant mass. Heat resistant chocolate can be used in the same way as regular chocolate. Heat-resistant chocolate product has a taste, texture, organoleptic properties and other characteristics inherent in ordinary chocolate.
RU4293056611A 1991-03-25 1992-03-18 Method for preparing heat-resistant chocolate and heat-resistant chocolate RU2090082C1 (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US07/674,652 US5149560A (en) 1991-03-25 1991-03-25 Heat-resistant chocolate and method of making same
US674.652 1991-03-25
US674,652 1991-03-25
PCT/US1992/002341 WO1992016112A1 (en) 1991-03-25 1992-03-18 Heat-resistant chocolate and method of making same

Publications (2)

Publication Number Publication Date
RU93056611A true RU93056611A (en) 1996-04-20
RU2090082C1 RU2090082C1 (en) 1997-09-20

Family

ID=26784692

Family Applications (1)

Application Number Title Priority Date Filing Date
RU4293056611A RU2090082C1 (en) 1991-03-25 1992-03-18 Method for preparing heat-resistant chocolate and heat-resistant chocolate

Country Status (1)

Country Link
RU (1) RU2090082C1 (en)

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