WO2012167264A1 - Procédé de préparation et de formulation de produits alimentaires cuits aérés et produits de chocolat - Google Patents

Procédé de préparation et de formulation de produits alimentaires cuits aérés et produits de chocolat Download PDF

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Publication number
WO2012167264A1
WO2012167264A1 PCT/US2012/040763 US2012040763W WO2012167264A1 WO 2012167264 A1 WO2012167264 A1 WO 2012167264A1 US 2012040763 W US2012040763 W US 2012040763W WO 2012167264 A1 WO2012167264 A1 WO 2012167264A1
Authority
WO
WIPO (PCT)
Prior art keywords
chocolate
blend
product
aerated
baked
Prior art date
Application number
PCT/US2012/040763
Other languages
English (en)
Inventor
Philip C. Ward
Julie Emsing Mann
Craig N. RANK
Jeremy D. HAAG
Original Assignee
The Hershey Company
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 The Hershey Company filed Critical The Hershey Company
Priority to KR1020137031877A priority Critical patent/KR20140027375A/ko
Priority to BR112013031143A priority patent/BR112013031143A2/pt
Priority to CA2835864A priority patent/CA2835864A1/fr
Priority to CN201280027764.9A priority patent/CN103648292B/zh
Priority to MX2013013625A priority patent/MX2013013625A/es
Publication of WO2012167264A1 publication Critical patent/WO2012167264A1/fr
Priority to US14/095,258 priority patent/US20160150803A9/en

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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
    • A23G1/0003—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
    • 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
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded

Definitions

  • the invention relates to a process for preparing an aerated chocolate food product employing a refined chocolate crumb blend and an aeration agent.
  • the invention relates to methods for refining chocolate liquor into a refined crumb blend, and the use this refined crumb blend in producing novel and advantageous food products and ingredients.
  • One advantageous product of the invention is an aerated, chocolate meringue-type product made with chocolate liquor containing cocoa butter or fat. Unlike similar fat-containing products of this type, the products of the invention hold their shape and texture despite the relatively high levels of fat, and they can be baked and formed into a final chocolate product that contains up to 15% chocolate liquor, one of the requirements for standard of identity chocolate under US FDA requirements.
  • Food and confectionery products and ingredients with sufficient levels of fat or having a fat-continuous phase are generally unaerated products. Aeration can be desirable for variety of purposes, including modifying texture, softness or spreadability, and changing the visual appearance of the product.
  • chocolate is usually aerated by using pressurized conditions and gas, for example carbon dioxide, which is mixed into a molten chocolate. The pressure is then released and the gas bubbles expand within the chocolate, forming an aerated product when cooled.
  • gas for example carbon dioxide
  • vacuum-dependent steps can be used in a similar manner, also introducing bubbles during a phase of production.
  • a well-known example of an aerated chocolate is the AeroTM bar.
  • the production method is complex, however, and requires one or more chilled or frozen depositions and setting periods.
  • the firm-textured VolcanoTM chocolate product requires pressurized production steps.
  • Aerating using whipping agents is an alternative to pressurization.
  • a traditional chocolate mousse is prepared by melting chocolate and folding it into whipped egg whites. No pressurization steps or equipment are required.
  • the chocolate mousse must be kept cooled to maintain its form. Heating or baking causes the mousse to collapse and lose its shape.
  • the water- continuous products, such as mousse or ice cream are much easier to aerate than fat- continuous food products by simply whipping in the presence of an emulsifier, although they require storage and serving at low temperatures.
  • Cocoa ingredients containing significant levels of cocoa butter present real problems in producing a stable aerated product that does not require refrigeration.
  • Chocolate liquor is generally a low-melting solid that contains approximately 53-56% by weight cocoa butter (fat).
  • the high levels of fat make it difficult or impossible to use in most food production techniques, and that is especially the case when considering aerated products.
  • Another consequence of the fat levels in chocolate liquor is its inability to be easily dispersed in water formulations. This effectively prohibits its use in dry mixes and other products where water is a major component.
  • producing a powder-like form of chocolate liquor that can be easily used as an ingredient for food products is difficult.
  • Cocoa powder which is pressed from chocolate liquor in a process that removes most of the cocoa butter, is thus the form of cocoa used in chocolate food products and particularly in aerated products.
  • cocoa powder There are significant taste differences between chocolate liquor and cocoa powder, however, and most consumers prefer the taste profile of a chocolate-liquor based product as compared to cocoa powder.
  • products and ingredients were available that utilized chocolate liquor as an ingredient for an aerated product, these product would have an advantageous taste profile compared to others using only cocoa powder.
  • the invention here involves in one aspect the production of a refined crumb blend of chocolate liquor.
  • This refined crumb blend can be advantageously used in a number of food production processes, including processes to produce an aerated, baked chocolate meringue.
  • the object of the invention in one aspect, is a method of manufacturing a fat- containing, yet light, aerated, and crispy meringue-type confection.
  • the final product can contain concentrated levels of fat-containing ingredients, such as a milk powder or chocolate liquor.
  • a fat-containing, baked meringue-type product is not currently available and the manufacture of such a product has been hampered by the inability to maintain a foam matrix in the presence of high levels of fat.
  • using high levels of fat or certain fat-containing ingredients, or even directly adding a fat, especially liquid fats and oils causes an eventual if not immediate collapse of the foam matrix.
  • the typical baked meringue products such as cookies
  • the typical baked meringue products are made with high levels of sugar and whipped egg whites and contain very little to no fat content.
  • the present invention teaches a method that allows addition of fat and fat-containing ingredients to the recipe by applying a modification of a refining procedure similar to that used in chocolate making.
  • the refining method produces a refined powder, or crumb blend, with a desired particle size range.
  • an improved foam matrix to that of egg albumen alone can be formulated to help maintain aeration once the refined powder is added.
  • Application of the invention allows for the production of products that have excellent flavor and a crisp texture.
  • the invention includes methods for producing a baked chocolate meringue food product, which can be a final product or an ingredient in a food product.
  • the methods encompasses the following steps: a) providing a cocoa product blend comprising chocolate liquor and cocoa powder and refining the blend by high pressure and low temperature rolling to an average particle size of about 25 to about 50 microns, which produces a refined crumb blend having 15-30% total fat content by weight; b) mixing water and one or more suitable aeration agents, and mixing in a separate container from the blend; c) adding a sugar to the mixture of b); d) optionally adding vanilla to the mixture of c); e) then finally whipping the mixture of b) - d) into a stable foam matrix, where a stable foam matrix does not lose its shape at room temperature and prior to subsequent baking of deposited forms of the matrix.
  • the refined crumb blend of a) is mixed in the stable foam matrix.
  • additional coloring agents, texture, and/or flavor agents can be added.
  • the resulting product is baked into a solid, stable meringue product.
  • the total fat content of the refined crumb blend is between 26-28%, or less than 30%.
  • the methods can use cocoa products in the refined crumb blend that consist of 50% chocolate liquor by weight and 50% cocoa powder by weight.
  • a sugar can also be added to the blend comprising chocolate liquor and cocoa powder to make the refined crumb blend.
  • One or more of several sugars can be used, and sucrose and inulin are preferred.
  • the preferred aeration agent is a dairy-based albumin replacer. Any aeration agent can be combined with a stabilizing hydrocolloid (gum Arabic is preferred) in mixing to form the foam matrix.
  • a stabilizing hydrocolloid gum Arabic is preferred
  • One or more egg white proteins can be used as the aeration agent, and, as noted, in combination with gum Arabic.
  • egg white albumin can be used.
  • the methods of the invention can specifically exclude the use of pressurized containers to produce an aerated product, or specifically exclude the use of pressurized gas or CO 2 to produce an aerated product.
  • the final baked product or ingredient can be a chocolate meringue-type product comprising approximately 15% chocolate liquor, approximately 0.01 % moisture, one or more aeration agents, approximately 50% of one or more sugars, and cocoa powder.
  • This final baked product can hold a stable form once it is deposited for baking and substantially retain that form through baking. This is in direct contrast to other, similar products, where the temperature of baking leads to a loss of shape or form.
  • the baked chocolate can include vanilla, gum Arabic or other suitable hydrocolloid, soluble carbohydrates such as sucrose, or other sugars or combinations of sugars.
  • ingredients such as sugar alcohols, inulin, or polydextrose can be used in place of sugar to contribute to calorie and sugar reduction.
  • the invention also includes a baked, aerated chocolate- or cocoa- containing meringue-type product produced by any of the methods described here.
  • Figure 1 depicts a flow diagram showing an exemplary method for producing an aerated baked food product of the invention
  • FIG. 2 shows a graph of the antioxidant levels of baked as compared to pre-baked samples as measured by Folin-Ciocalteu assay of total polyphenols (TPP Values) known in the art.
  • Samples A and B are prepared with alkalized cocoa powder in the refined crumb, resulting in lower TPP levels.
  • Sample C contains natural cocoa powder that has not been alkali treated. In all samples, the levels of TPP remain similar in pre- and post-bale samples.
  • Figure 3 shows a graph of the antioxidant levels similar to those shown for the same Samples A, B, and C of Figure 2, but the assay for antioxidants is the Oxygen radical absorbance capacity (ORAC) assay known in the art.
  • ORAC Oxygen radical absorbance capacity
  • the invention encompasses a method that incorporates a fat- containing blend of ingredients that has been refined to a specific particle size (about 20-55 micron average particle size) and fat content (15-30% by weight).
  • the fat-containing component is mixed with non-fat or low-fat solids ingredients, such as sugar, inulin, cocoa powder, or similar products, or other products consistent with a baking step, and then refined to produce a fine powder that can be slowly added to a whipped, aerated foam matrix.
  • the methods do not require pressurization, vacuum treatment, pressurized gas, or other complicated equipment and thus, the method can specifically exclude each of or any one of a pressurizing step, a vacuum step, and a pressurized gas introduction step.
  • the fat content of the pre-refined mixture or blend should range between 15-30% and is optimally between about 26% and about 28% fat. Lower fat levels of this range are used (fore example 12% to about 15%), however, if the final product composition is a low fat product (from about 12% to about 16%).
  • Refining parameters such as gap and roll temperatures
  • a roll pressure of above 15 psi, or approximately 18 psi can be used, and a roll temperature of below 20 degrees C, or about 18 degrees C, can be used with these pressures. These are higher pressures and lower temperatures than for typical refining of chocolate.
  • the resulting refined blend can comprise between 30-50% of the final product, which can be a stable, baked aerated product.
  • the invention employs an improved foam layer that allows a more stable matrix, a matrix that accepts the refined fat- containing materials without collapsing.
  • the egg white foaming agent or aeration agent
  • a more stable substitute composed of gum arabic and a dairy protein.
  • Other combinations of hydrocolloid and protein ingredients may be also be used as an egg white substitute.
  • a preferred example is the Hyfoama product (Kerry, Beloit, Wl) and similar dairy-based or vegetable-based replacers of egg albumin. These ingredients can be resistant to heat and more stable to whipping procedures.
  • Gum arabic such as Instant Gum AA (Colloides Naturels
  • the non-fat components can first be batched by blending water, foaming protein (hydrolyzed whey dairy protein or alternative), and part of the sugar used. Separately, the remaining sugar is dry blended with a stabilizer. The foam and stabilizer blends are mixed, flavor is optionally added, followed by slow addition of the refined "fat-blend" (or crumb blend) so that aeration is preserved and maximized. This mixture is deposited on a bakery tray or similar flat surface and baked. Baking conditions can be 225 F for 120 minutes. The product is then cooled and stored in air-tight containers or packaging.
  • Piece and shape integrity can be maintained and the fat-based ingredients are incorporated into the final product without product collapse when these general parameters are followed. This process allows for a better tasting baked meringue product that mostly contains standard chocolate ingredients, and thus the potential for labeling as a modified chocolate under section 130.10 of the FDA regulations for standard chocolate, or other accepted standards for defining a chocolate product.
  • Flavor variations can also be incorporated to help build uniqueness into the products. For instance, nuts and nut pastes, coconut, dark chocolate, fruit, peppermint, and other components used with chocolate can be incorporated into the product, with a special advantage for fat-based ingredients that would normally need to be excluded due to de- aeration issues.
  • egg white egg albumen
  • the main constituent proteins in egg whites are ovalbumin, conalbumin and ovomucoid.
  • the effectiveness of egg white as a foaming agent in meringues arises from the constituent proteins and the glycoproteins present. Egg white is effective in forming a stable foam as opposed to a temporary foam, which is by its nature prone to collapse.
  • An acceptable and stable foam can be made with just ovalbumin, although the texture of the final product can be effected.
  • the glycoprotein ovomucoid generally adds a higher viscosity than with egg albumen, which can improve foam stability. Ovomucoid is extremely stable to heat.
  • Combinations with other proteins or enzymes are also possible, but using lysozyme with other egg-white proteins, especially ovomucin, can lead to a reduction in foaming capacity. Once formed the foams of these combinations of egg proteins with other proteins or enzymes can have increased strength and stability. However, lysozyme alone is a poor foaming agent.
  • the two other ingredients usually included in traditional recipes for meringue cakes are sugar and lemon juice.
  • Sugar is added slowly with continued beating, but only after the egg white has first been beaten into a foam.
  • Fine grain sugar should be used in preference to ordinary granulated sugar, since the crystals of the latter are too large to dissolve properly in the aqueous phase of the walls surrounding the air bubbles.
  • the lemon juice reduces the pH towards the isoelectric points of the acidic egg-white proteins and can enhance the surface properties of the foam and its stability. Surface properties of egg component-based foams are increased at the isoelectric point of the proteins.
  • ORAC content in cocoa has been shown to exhibit favorable effects on blood pressure and blood circulation in favor of heart healthy nutrition.
  • Other health effects have clinically been demonstrated, such as improved mental acuity and energy as a result of high cocoa flavanol content demonstrating high ORAC values.
  • gum arabic or another suitable foam stabilizing agent is used as an alternative to lowering pH of the food product. In this way pH is kept neutral to basic.
  • Baked meringue products made with natural or dutched cocoa products as instructed in the current invention result in full preservation of ORAC values in post versus pre-baked products (see Fig.
  • Sample C contains natural cocoa powder
  • Samples A and B contain dutched or alkalized cocoa powder
  • acids, bases or other pH adjusting agents food approved acids, bases, or buffering compositions
  • acids, bases or other pH adjusting agents can optionally be included in the invention, especially if preserving or maintaining flavanol content or antioxidant capacity is required or desired.
  • acids, bases or other pH adjusting agents food approved acids, bases, or buffering compositions
  • One of skill in the art is familiar with various acid, base, and buffering or pH adjusting compounds or compositions for this purpose.
  • Whole egg based compositions can also be used.
  • Non-fat milk solids, starches and food gums can be added to improve the foams made from whole-egg compositions.
  • a number of foam agents or aeration agents can be used to product a foam matrix of the invention, as well as various combinations of these agents, but the preferred embodiment employs the Hyfoama product. Consistent with the composition of Hyfoama, other combinations of hydrocolloid and at least one dairy protein ingredient may also be used.
  • the present invention utilizes a standard baked meringue cookie procedure that incorporates a fat-containing blend of ingredients that has been refined to a specific particle size (20-55 micron average) and fat content (15-30%). A smaller average particular size is used for higher levels of fat in the final product.
  • the fat-containing component is mixed with non-fat or low-fat solids ingredients (sugar, inulin, cocoa powder, etc.) and refined to produce a fine powder.
  • This fine powder can be slowly added to a whipped, aerated foam matrix.
  • the total fat content of the pre- refined powder mixture should range between 15-30% and is optimal at 26-28% fat. Lower levels of this broader range are used, however, if the final product composition should be lower in fat.
  • the resulting refined portion comprises between 30-50% of the final product.
  • a chocolate meringue cookie-type product, using levels of chocolate liquor of up to 1 5% of the product, can be made according to the invention.
  • chocolate liquor provides a distinct taste advantage over processes employing only cocoa powder.
  • the ability to produce a unique refining procedure that results in a powdered chocolate liquor led to successful aeration of the meringue cookie product, and that product maintains its shape during deposition and baking steps in
  • Example - Product aerated very well and held shape completely during baking step.
  • Crumb blend in this example is made from 50% chocolate liquor (Barry-Callebaut, Zurich, Switzerland) and 50% cocoa powder, which is then refined to 17-20 micron average particle size using a refining approach with roller pressures set to 18 psi and temperatures set to 1 8 degrees C.
  • Water preferably cold water
  • an aeration agent Hyfoama®
  • sugar and Instant Gum AA are blended.
  • Optional flavors can be added.
  • the refined crumb blend is then gently mixed into the stable foam matrix.
  • the resulting mixture can be deposited into desired shapes and then baked for 120 minutes at 225 Q F.
  • Table 1 above shows the ingredients used in an exemplary process as described above. This recipe yields a post-baked percentage of 30.56% for the refined cocoa/liquor blend, which is equivalent to approximately 15% chocolate liquor in the final chocolate meringue product.
  • a final product of 40 g total weight will comprise 0.530 grams moisture, 2.559 grams protein, 4.043 grams fat, and 28.215 grams carbohydrate., and 8.8 grams cocoa.
  • the refined flake or crumb is 50% liquor and 50 % cocoa powder.

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  • 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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un procédé pour préparer un produit alimentaire aéré en employant un mélange de miettes de chocolat raffiné et un agent d'aération. Les procédés comprennent également un procédé de raffinage de liqueur de chocolat et de poudre de cacao en un mélange de miettes raffinées, et l'utilisation de ce mélange de miettes raffinées dans la production de produits et d'ingrédients alimentaires nouveaux et avantageux. Un produit avantageux de l'invention est un produit de type meringue au chocolat aérée préparé avec une liqueur de chocolat et contenant du beurre ou de la graisse de cacao.
PCT/US2012/040763 2011-06-03 2012-06-04 Procédé de préparation et de formulation de produits alimentaires cuits aérés et produits de chocolat WO2012167264A1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
KR1020137031877A KR20140027375A (ko) 2011-06-03 2012-06-04 기포화 구운 식품 제품 및 초콜릿 제품의 제조 및 제형화 방법
BR112013031143A BR112013031143A2 (pt) 2011-06-03 2012-06-04 processo para preparação e formulação de produtos alimentícios assados aerados e produtos de chocolate
CA2835864A CA2835864A1 (fr) 2011-06-03 2012-06-04 Procede de preparation et de formulation de produits alimentaires cuits aeres et produits de chocolat
CN201280027764.9A CN103648292B (zh) 2011-06-03 2012-06-04 制备充气的烘焙食品产品和巧克力产品的工艺和配方
MX2013013625A MX2013013625A (es) 2011-06-03 2012-06-04 Proceso para preparacion y formulacion de productos alimenticios horneados aireados y productos de chocolate.
US14/095,258 US20160150803A9 (en) 2011-06-03 2013-12-03 Process for preparing and formulation for aerated baked food products and chocolate products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201161493263P 2011-06-03 2011-06-03
US61/493,263 2011-06-03

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US14/095,258 Continuation-In-Part US20160150803A9 (en) 2011-06-03 2013-12-03 Process for preparing and formulation for aerated baked food products and chocolate products

Publications (1)

Publication Number Publication Date
WO2012167264A1 true WO2012167264A1 (fr) 2012-12-06

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KR (1) KR20140027375A (fr)
CN (1) CN103648292B (fr)
BR (1) BR112013031143A2 (fr)
CA (1) CA2835864A1 (fr)
MX (1) MX2013013625A (fr)
WO (1) WO2012167264A1 (fr)

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Publication number Priority date Publication date Assignee Title
WO2015186038A1 (fr) * 2014-06-05 2015-12-10 Nestec Sa Ensembles filières du type rotatif, procédés d'utilisation de ceux-ci, et produits alimentaires fabriqués par ceux-ci
KR102137226B1 (ko) * 2020-01-08 2020-07-23 주식회사 아이비알 쌀이나 밀을 첨가하지 않은 반려동물용 간식의 제조 방법

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US4244982A (en) * 1976-08-05 1981-01-13 W. R. Grace & Co. Process for preparing a food mousse
US4251561A (en) * 1979-06-04 1981-02-17 General Mills, Inc. Low-moisture, frangible aerated confections and method of preparation
US5080920A (en) * 1990-07-31 1992-01-14 Nabisco Brands, Inc. Bloom resistant cookies
EP0804884A2 (fr) * 1996-04-23 1997-11-05 Cpc International Inc. Amidon traité à haute pression
US20040234660A1 (en) * 2003-05-13 2004-11-25 Bauman Michael N. Process for compression molding a dried aerated confection
US20050008748A1 (en) * 2002-04-23 2005-01-13 Christian Dufort Biscuit extrudable at negative temperature, process of preparation and use in composite ice confectionery products
US7329429B2 (en) * 2003-09-25 2008-02-12 Chimel Mark J Bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation
US20080317891A1 (en) * 2007-06-21 2008-12-25 Anderson Brent A Edible Products Having A High Cocoa Polyphenol Content and Improved Flavor and The Milled Cocoa Extracts Used Therein
US20110045158A1 (en) * 2006-04-03 2011-02-24 Mars, Incorporated Confectionery meringue

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Publication number Priority date Publication date Assignee Title
NL8302543A (nl) * 1983-07-15 1985-02-01 Antonius Maria Van Aken Werkwijze voor het vervaardigen van schuimgebak.
FR2589680A1 (fr) * 1985-11-12 1987-05-15 Technirec Procede de fabrication de biscuits dietetiques et biscuits ainsi obtenus
JPS6371138A (ja) * 1986-09-12 1988-03-31 明治乳業株式会社 即席スフレ用粉末ミツクス

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4244982A (en) * 1976-08-05 1981-01-13 W. R. Grace & Co. Process for preparing a food mousse
US4251561A (en) * 1979-06-04 1981-02-17 General Mills, Inc. Low-moisture, frangible aerated confections and method of preparation
US5080920A (en) * 1990-07-31 1992-01-14 Nabisco Brands, Inc. Bloom resistant cookies
EP0804884A2 (fr) * 1996-04-23 1997-11-05 Cpc International Inc. Amidon traité à haute pression
US20050008748A1 (en) * 2002-04-23 2005-01-13 Christian Dufort Biscuit extrudable at negative temperature, process of preparation and use in composite ice confectionery products
US20040234660A1 (en) * 2003-05-13 2004-11-25 Bauman Michael N. Process for compression molding a dried aerated confection
US7329429B2 (en) * 2003-09-25 2008-02-12 Chimel Mark J Bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation
US20110045158A1 (en) * 2006-04-03 2011-02-24 Mars, Incorporated Confectionery meringue
US20080317891A1 (en) * 2007-06-21 2008-12-25 Anderson Brent A Edible Products Having A High Cocoa Polyphenol Content and Improved Flavor and The Milled Cocoa Extracts Used Therein

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Publication number Publication date
CN103648292A (zh) 2014-03-19
BR112013031143A2 (pt) 2017-01-31
CA2835864A1 (fr) 2012-12-06
MX2013013625A (es) 2013-12-10
CN103648292B (zh) 2016-06-01
KR20140027375A (ko) 2014-03-06

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