RU99104303A - METHOD FOR PRODUCING CHOCOLATE BABY, CHOCOLATE BABY, METHOD FOR PRODUCING MILK CHOCOLATE FROM CHOCOLATE BABY AND MILK CHOCOLATE - Google Patents

METHOD FOR PRODUCING CHOCOLATE BABY, CHOCOLATE BABY, METHOD FOR PRODUCING MILK CHOCOLATE FROM CHOCOLATE BABY AND MILK CHOCOLATE

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Publication number
RU99104303A
RU99104303A RU99104303/13A RU99104303A RU99104303A RU 99104303 A RU99104303 A RU 99104303A RU 99104303/13 A RU99104303/13 A RU 99104303/13A RU 99104303 A RU99104303 A RU 99104303A RU 99104303 A RU99104303 A RU 99104303A
Authority
RU
Russia
Prior art keywords
solids
milk
chocolate
sugar
cocoa
Prior art date
Application number
RU99104303/13A
Other languages
Russian (ru)
Other versions
RU2222201C2 (en
Inventor
Ричард ГИБСОН
Лорета ЕРХЕР
Софи КАРЛИ
Юэн АРМСТРОНГ
Брайан СЭМЬЮЭЛ
Original Assignee
Сосьете Де Продюи Нестле С.А.
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 GBGB9804401.9A external-priority patent/GB9804401D0/en
Application filed by Сосьете Де Продюи Нестле С.А. filed Critical Сосьете Де Продюи Нестле С.А.
Publication of RU99104303A publication Critical patent/RU99104303A/en
Application granted granted Critical
Publication of RU2222201C2 publication Critical patent/RU2222201C2/en

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Claims (19)

1. Способ получения шоколадной крошки, отличающийся тем, что смешивают и нагревают твердые вещества молока и сахар при отсутствии или в присутствии твердых веществ какао и 1,2-8 мас.% воды от массы смеси в смесителе до температуры 85-120oС, осуществляют реакцию при температуре 85-180oC в течение 2,5-25 мин и далее высушивают до содержания влаги, составляющего менее 3 мас.% от общей массы смеси.1. A method of producing chocolate chips, characterized in that the milk solids and sugar are mixed and heated in the absence or presence of cocoa solids and 1.2-8 wt.% Water from the weight of the mixture in the mixer to a temperature of 85-120 o C, carry out the reaction at a temperature of 85-180 o C for 2.5-25 minutes and then dried to a moisture content of less than 3 wt.% of the total mass of the mixture. 2. Способ по п. 1, отличающийся тем, что используют твердые вещества молока, содержащие порошок цельного молока, белки сыворотки или твердые вещества молока с низким содержанием жиров. 2. The method according to p. 1, characterized in that they use milk solids containing whole milk powder, whey proteins or low fat milk solids. 3. Способ по п. 2, отличающийся тем, что используют твердые вещества молока с низким содержанием жиров, состоящие из порошка обезжиренного молока, его ингредиентов или перекомбинированных твердых веществ молока. 3. The method according to p. 2, characterized in that they use solids of milk with a low fat content, consisting of skim milk powder, its ingredients or recombined milk solids. 4. Способ по п. 1, отличающийся тем, что количество твердых веществ молока составляет 20-70 мас.% от общей массы смеси. 4. The method according to p. 1, characterized in that the amount of solids of milk is 20-70 wt.% Of the total mass of the mixture. 5. Способ по п. 1, отличающийся тем, что сахар используют в виде сухого порошка или суспензии. 5. The method according to p. 1, characterized in that the sugar is used in the form of a dry powder or suspension. 6. Способ по п. 1, отличающийся тем, что используют сахар, представляющий собой сахарозу, глюкозу, декстрозу, лактозу, фруктозу, инвертированный сахар, твердые вещества кукурузного сиропа, твердые вещества или заменители сахара или их смеси. 6. The method according to p. 1, characterized in that they use sugar, which is sucrose, glucose, dextrose, lactose, fructose, invert sugar, solids of corn syrup, solids or sugar substitutes or mixtures thereof. 7. Способ по п. 6, отличающийся тем, что в качестве заменителя сахара используют сорбит, маннит, ксилит, мальтит, лактит или полидекстрозу. 7. The method according to p. 6, characterized in that sorbitol, mannitol, xylitol, maltitol, lactitol or polydextrose are used as a sugar substitute. 8. Способ по п. 1, отличающийся тем, что отношение твердых веществ молока к сахару составляет 1:3-1:1,5. 8. The method according to p. 1, characterized in that the ratio of solids of milk to sugar is 1: 3-1: 1,5. 9. Способ по п. 1, отличающийся тем, что отношение твердых веществ молока к сахару составляет 1:1,5-1:0,1. 9. The method according to p. 1, characterized in that the ratio of milk solids to sugar is 1: 1.5-1: 0.1. 10. Способ по п. 1, отличающийся тем, что его осуществляют в присутствии твердых веществ какао, которые находятся в виде жидкого какао, порошка какао, эквивалентов масла какао или заменителей масла какао. 10. The method according to p. 1, characterized in that it is carried out in the presence of cocoa solids, which are in the form of liquid cocoa, cocoa powder, cocoa butter equivalents or cocoa butter substitutes. 11. Способ по п. 1, отличающийся тем, что количество твердых веществ какао составляет 3-20 мас.% от общей массы смеси. 11. The method according to p. 1, characterized in that the amount of cocoa solids is 3-20 wt.% Of the total mass of the mixture. 12. Шоколадная крошка, отличающаяся тем, что содержит твердые вещества молока с низким содержанием жиров, сахар и 3-20 мас.% вариантов масла какао от общей массы крошки. 12. Chocolate chips, characterized in that it contains solids of milk with a low fat content, sugar and 3-20 wt.% Variants of cocoa butter of the total weight of the crumbs. 13. Шоколадная крошка, отличающаяся тем, что содержит твердые вещества молока с низким содержанием жиров, сахар, твердые вещества какао и варианты масла какао. 13. Chocolate chips, characterized in that it contains low-fat milk solids, sugar, cocoa solids and cocoa butter options. 14. Шоколадная крошка, отличающаяся тем, что получена способом по п. 1 и содержит заменители сахара, кароб или изолят соевого белка. 14. Chocolate chips, characterized in that it is obtained by the method according to claim 1 and contains sugar substitutes, carob or soy protein isolate. 15. Шоколадная крошка, отличающаяся тем, что содержит твердые вещества молока с низким содержанием жиров, сахар и, необязательно, твердые вещества какао, в которой отношение твердых веществ молока к сахару составляет 1: 1,5-1:0,1. 15. Chocolate chips, characterized in that it contains solids of milk with a low fat content, sugar and, optionally, solids of cocoa, in which the ratio of solids of milk to sugar is 1: 1.5-1: 0.1. 16. Шоколадная крошка по п. 12, отличающаяся тем, что количество твердых веществ какао составляет 10-15 мас.% от общей массы смеси. 16. Chocolate chips according to claim 12, characterized in that the amount of cocoa solids is 10-15 wt.% Of the total weight of the mixture. 17. Способ получения молочного шоколада, отличающийся тем, что смешивают шоколадную крошку, полученную в соответствии со способом по пп. 1-11, с оставшейся частью ингредиентов шоколада (жидкое какао, масло какао и животно-растительное масло) и ее перерабатывают в молочный шоколад. 17. A method of producing milk chocolate, characterized in that they mix the chocolate chips obtained in accordance with the method according to PP. 1-11, with the remainder of the chocolate ingredients (liquid cocoa, cocoa butter and animal-vegetable oil) and it is processed into milk chocolate. 18. Способ по п. 17, отличающийся тем, что шоколадную крошку смешивают с оставшейся частью ингредиентов шоколада, затем смесь очищают с помощью рафинировочных вальцов, подвергают процессу образования раковин и доводят до нужного состояния. 18. The method according to p. 17, characterized in that the chocolate chips are mixed with the remaining part of the chocolate ingredients, then the mixture is cleaned using refining rollers, subjected to the process of forming shells and brought to the desired state. 19. Молочный шоколад, отличающийся тем, что получен из шоколадной крошки по любому из пп. 12-16 вместе с другими ингредиентами шоколада. 19. Milk chocolate, characterized in that it is obtained from chocolate chips according to any one of paragraphs. 12-16 along with other chocolate ingredients.
RU99104303/13A 1998-03-02 1999-03-01 Crumb, method for producing of crumb, milk chocolate and method for producing of milk chocolate RU2222201C2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB9804401.9A GB9804401D0 (en) 1998-03-02 1998-03-02 Chocolate crumb
GB9804401.9 1998-03-02

Publications (2)

Publication Number Publication Date
RU99104303A true RU99104303A (en) 2001-01-10
RU2222201C2 RU2222201C2 (en) 2004-01-27

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US (2) US6261627B1 (en)
EP (2) EP1245158B1 (en)
JP (1) JPH11289986A (en)
CN (1) CN1094314C (en)
AR (1) AR018569A1 (en)
AT (2) ATE266946T1 (en)
AU (1) AU760133B2 (en)
BR (1) BR9900843B1 (en)
CA (1) CA2260406A1 (en)
CO (1) CO5050299A1 (en)
CZ (1) CZ70799A3 (en)
DE (2) DE69917498T2 (en)
DK (1) DK0940085T3 (en)
ES (2) ES2181360T5 (en)
GB (1) GB9804401D0 (en)
HU (1) HUP9900484A3 (en)
IN (1) IN187099B (en)
MY (1) MY133475A (en)
NO (1) NO315451B1 (en)
NZ (1) NZ334370A (en)
PT (1) PT940085E (en)
RU (1) RU2222201C2 (en)
TR (1) TR199900450A3 (en)
ZA (1) ZA991633B (en)

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