FI104940B - Förfarande för framställning av lågkalorichoklad - Google Patents

Förfarande för framställning av lågkalorichoklad Download PDF

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Publication number
FI104940B
FI104940B FI922030A FI922030A FI104940B FI 104940 B FI104940 B FI 104940B FI 922030 A FI922030 A FI 922030A FI 922030 A FI922030 A FI 922030A FI 104940 B FI104940 B FI 104940B
Authority
FI
Finland
Prior art keywords
chocolate
fat
mass
cocoa
rolling
Prior art date
Application number
FI922030A
Other languages
English (en)
Finnish (fi)
Other versions
FI922030A (fi
FI922030A0 (fi
Inventor
Michel Serpelloni
Leon Mentink
Original Assignee
Roquette Freres
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=9412541&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=FI104940(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Roquette Freres filed Critical Roquette Freres
Publication of FI922030A0 publication Critical patent/FI922030A0/fi
Publication of FI922030A publication Critical patent/FI922030A/fi
Application granted granted Critical
Publication of FI104940B publication Critical patent/FI104940B/sv

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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
    • 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
    • A23G1/32—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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Parts Printed On Printed Circuit Boards (AREA)
  • Inorganic Insulating Materials (AREA)
  • Catalysts (AREA)
  • Solid-Sorbent Or Filter-Aiding Compositions (AREA)

Claims (2)

1. Menetelmä matalakalorisen suklaan valmistamiseksi, joka käsittää seuraavat ainesosat: 5. rasvaa, edullisesti kaakaosta peräisin olevaa, makeuttavan massan, emulgointiaineen, valinnaisesti kuivattua kaakota, josta rasva on poistettu ja/tai pulverimaista maitotuotetta tai sen johdannaista, 10 joka menetelmä käsittää seuraavat peräkkäiset vaiheet: vaivataan korkeassa lämpötilasssa kaakaorasva, makeuttava massa ja valinnaisesti kuivattua kaakaota, josta rasva on poistettu ja/tai pulverimaista maitotuotetta tai sen johdannaista, homogeenisen massan saamiseksi, 15. hienonnetaan massa pulverin saamiseksi, valinnaisesti kuivavalssataan pulveri korkeassa lämpötilassa, nestevalssataan pulveri korkeassa lämpötilassa kaakaorasvan ja emulgointiaineen, kuten lesitiinin, lisäyksen jälkeen, temperoidaan lämpötilassa, joka on pienempi kuin valssauslämpötila, 20. muovataan, jäähdytetään, pakataan, tunnettu siitä, että massan rasvasisältö hienontamisen aikana jää arvoon 25 20-28 paino-%, jolloin se jää arvoon, joka on pienempi kuin 32 paino-% muo- , vauksen aikana, ja siitä että makeuttava massa perustuu hyvin puhtaaseen kiteiseen * · maltitoliin, pulverimaiseen laktitoliin, pulverimaiseen hydrattuun isomaltuloosiin, , pulverimaisiin hydrattuihin sakkaridipolymeereihin tai näiden tuotteiden seokseen ja että nestevalssauslämpötila säädetään välille 63-67°C valmistettaessa maitosuklaa-30 ta tai valkosuklaata ja välille 75-85°C valmistettaessa tummaa suklaata. 104940 t
1. Förfarande för framställning av lägkalorichoklad som innefattar följande in-gredienser: 5. fett, fördelaktigt frän kakao, en sötgörande massa, ett emulgeringsämne, valbart torkad kakao med avlägsnat fett och/eller en pulverformig mjölk-produkt eller ett derivat av denna, 10 som innefattar följande successive steg: knädning vid hög temperatur av kakaofettet, den sötgörande massan och valbart den torkade kakaon med avlägsnat fett och/eller den pulverformiga mjölkprodukten eller ett derivat av denna för att erhälla en homogen massa, 15 finfördelning av massan för att erhälla ett pulver, j - valbart torrvalsning vid hög temperatur av pulvret, vätskevalsning vid hög temperatur av pulvret efter tillsatt kakaofett och ett emulgeringsämne säsom lecithin, härdning vid en temperatur lägre än valsningstemperaturen, 20. formning, ; - avkylning, förpackning, kännetecknat av att fettinnehället av massan fixeras under finfördelningen 25 tili ett omräde mellan 20 och 28 vikt%, varvid det fixeras vid ett värde mindre än 32 vikt% vid tiden för formningen och av att den sötgörande massan baserar sig pä kristallformig maltitol av hög renhet, pulverformig laktitol, pulverformig hydrerad isomaltulos, pulverformiga hydrerade sackaridpolymerer eller en blandning av dessa produkter och att vätskevalsningstemperaturen fixeras vid ett värde mellan 63-67°C 30 under framställning av mjölkchoklad eller vitchoklad och vid ett värde mellan 75-85°C under framställning av mörkchoklad.
FI922030A 1991-05-06 1992-05-05 Förfarande för framställning av lågkalorichoklad FI104940B (sv)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9105511 1991-05-06
FR9105511A FR2676164A1 (fr) 1991-05-06 1991-05-06 Chocolat hypocalorique.

Publications (3)

Publication Number Publication Date
FI922030A0 FI922030A0 (fi) 1992-05-05
FI922030A FI922030A (fi) 1992-11-07
FI104940B true FI104940B (sv) 2000-05-15

Family

ID=9412541

Family Applications (1)

Application Number Title Priority Date Filing Date
FI922030A FI104940B (sv) 1991-05-06 1992-05-05 Förfarande för framställning av lågkalorichoklad

Country Status (15)

Country Link
US (1) US5360621A (sv)
EP (1) EP0512910B1 (sv)
JP (1) JP3224270B2 (sv)
KR (1) KR100195418B1 (sv)
AT (1) ATE132326T1 (sv)
AU (1) AU654708B2 (sv)
CA (1) CA2067933C (sv)
DE (1) DE69207259T2 (sv)
DK (1) DK0512910T3 (sv)
ES (1) ES2082399T3 (sv)
FI (1) FI104940B (sv)
FR (1) FR2676164A1 (sv)
GR (1) GR3018605T3 (sv)
IE (1) IE70062B1 (sv)
NO (1) NO304343B1 (sv)

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Also Published As

Publication number Publication date
JPH05260894A (ja) 1993-10-12
GR3018605T3 (en) 1996-04-30
FI922030A (fi) 1992-11-07
CA2067933C (en) 2002-12-17
IE921391A1 (en) 1992-11-18
KR100195418B1 (ko) 1999-06-15
AU1599792A (en) 1992-11-12
EP0512910A3 (fr) 1992-11-25
US5360621A (en) 1994-11-01
DE69207259D1 (de) 1996-02-15
ES2082399T3 (es) 1996-03-16
FR2676164B1 (sv) 1997-03-07
DE69207259T2 (de) 1996-06-20
NO921769L (no) 1992-11-09
ATE132326T1 (de) 1996-01-15
EP0512910A2 (fr) 1992-11-11
CA2067933A1 (en) 1992-11-07
NO921769D0 (no) 1992-05-05
DK0512910T3 (da) 1996-02-05
FI922030A0 (fi) 1992-05-05
NO304343B1 (no) 1998-12-07
KR920021027A (ko) 1992-12-18
IE70062B1 (en) 1996-10-16
EP0512910B1 (fr) 1996-01-03
FR2676164A1 (fr) 1992-11-13
JP3224270B2 (ja) 2001-10-29
AU654708B2 (en) 1994-11-17

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