FI104940B - Förfarande för framställning av lågkalorichoklad - Google Patents
Förfarande för framställning av lågkalorichoklad Download PDFInfo
- 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
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
-
- 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.
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) |
Families Citing this family (52)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2082463T3 (es) * | 1991-04-30 | 1996-03-16 | Jacobs Suchard Ag | Chocolate con leche y metodo de su fabricacion. |
US5464649A (en) * | 1992-10-30 | 1995-11-07 | Hershey Foods Corporation | Reduced fat confectionery products and process |
FI100005B (sv) * | 1993-04-23 | 1997-08-15 | Xyrofin Oy | Förfarande för framställning av en mellanprodukt |
FR2705207B1 (fr) * | 1993-05-17 | 1995-07-28 | Roquette Freres | Procédé de dragéification dure sans sucre et produits ainsi obtenus. |
AU4301493A (en) * | 1993-06-21 | 1995-01-17 | Anne-Marie De Smet | Method for preparing a mainly sugar-free chocolate |
GB9316376D0 (en) * | 1993-08-06 | 1993-09-22 | Meltis Plc | Chocolate of low cariogenicity |
GB2282952A (en) * | 1993-10-20 | 1995-04-26 | Albert Zumbe | Process for manufacture of reduced fat and reduced calorie chocolate |
JP3310738B2 (ja) * | 1993-11-10 | 2002-08-05 | 株式会社ロッテ | 低カロリーチョコレート |
US5490996A (en) * | 1994-01-11 | 1996-02-13 | Kraft Jacobs Suchard Ag | Process for producing an improved sucrose-free milk chocolate |
US6221422B1 (en) | 1994-11-18 | 2001-04-24 | Xyrofin Oy | Process for preparing chocolate |
GB9502794D0 (en) * | 1995-02-14 | 1995-04-05 | Cerestar Holding Bv | Chocolate composition |
US5962063A (en) * | 1995-11-09 | 1999-10-05 | Xyrofin Oy | Process for preparation of a crumb |
DE19544795A1 (de) * | 1995-11-30 | 1997-06-05 | Innogram Ag | Schokoladenwaren |
JP3637718B2 (ja) * | 1996-04-10 | 2005-04-13 | 味の素株式会社 | チョコレートの製造方法 |
GB9608153D0 (en) * | 1996-04-19 | 1996-06-26 | Cerestar Holding Bv | Anti-cariogenic activity of erythritol |
US5776536A (en) * | 1996-12-23 | 1998-07-07 | Igen, Inc. | Reduced fat chocolate and method of manufacture |
GB2327591A (en) * | 1997-07-24 | 1999-02-03 | Nestle Sa | Reduced fat chocolate |
EP0933029A1 (en) * | 1998-02-03 | 1999-08-04 | Xyrofin Oy | Skimmed milk powder substitute |
KR100249358B1 (ko) * | 1998-02-19 | 2000-03-15 | 한수길 | 당알콜류를사용한초콜렛제조방법 |
US5932277A (en) * | 1998-03-12 | 1999-08-03 | Nestec S.A. | Process for making a reduced fat chocolate |
AU761590B2 (en) * | 1998-06-16 | 2003-06-05 | Victor R. Davila | Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity and products made thereby |
WO2000040101A1 (en) * | 1999-01-07 | 2000-07-13 | Danisco Cultor America, Inc. | Dietetic chocolate composition |
FR2822643B1 (fr) * | 2001-03-30 | 2005-03-04 | Roquette Freres | Procede de preparation d'un aliment hypocalorique |
ATE387098T1 (de) * | 2002-05-29 | 2008-03-15 | Sugar Company S P A In Forma A | Nahrungsmittelzusammensetzungen auf der basis von mit intensivsüssstoff vermischtem kakao und deren herstellungsverfahren |
US20040086615A1 (en) * | 2002-11-04 | 2004-05-06 | Cargill, Inc. & Cerestar Holding Bv | Reduced calorie confectionery compositions |
US20040090858A1 (en) * | 2002-11-12 | 2004-05-13 | Gruber Systems, Inc. | Apparatus and method for deaerating and degassing mixtures |
JP4048166B2 (ja) * | 2002-11-18 | 2008-02-13 | 三井製糖株式会社 | 血糖値上昇抑制剤及び体脂肪蓄積抑制剤並びに食用材料 |
ES2363157T3 (es) * | 2004-07-12 | 2011-07-22 | Archer-Daniels-Midland Company | Composiciones alimentarias y procedimientos relacionados. |
GB0524128D0 (en) | 2005-11-28 | 2006-01-04 | Barry Callebaut Ag | Compositions |
FR2894435B1 (fr) * | 2005-12-14 | 2010-09-03 | Roquette Freres | Confiserie sans sucre comprenant du xylitol sans effet rafraichissant |
JP2009542223A (ja) | 2006-06-27 | 2009-12-03 | マース インコーポレーテッド | 甘味食用組成物 |
EP1894473A1 (en) | 2006-08-28 | 2008-03-05 | Puratos N.V. | Method to increase the antioxidant activity of chocolate |
KR100813176B1 (ko) | 2006-09-22 | 2008-03-17 | 롯데제과주식회사 | 고함량 코코아 초콜릿의 제조방법 |
US20080113075A1 (en) * | 2006-11-09 | 2008-05-15 | Barry Callebaut Ag | Compositions |
WO2008055599A1 (en) * | 2006-11-09 | 2008-05-15 | Barry Callebaut Ag | Compositions |
US20080248176A1 (en) * | 2007-04-05 | 2008-10-09 | Robert Brown | Sugar free and reduced sugar chocolate and methods of manufacture |
AU2008269556C1 (en) * | 2007-06-22 | 2013-04-11 | Mondelez Uk Holdings & Services Limited | Reduced fat chocolate |
WO2009081916A1 (ja) | 2007-12-20 | 2009-07-02 | Fuji Oil Company, Limited | 油性食品並びにその製造法 |
FR2927810B1 (fr) | 2008-02-22 | 2013-07-26 | Roquette Freres | Poudre de maltitol cristallise de grosse granulometrie, son procede de fabrication et ses applications, notamment en chocolat |
BRPI1007383B1 (pt) * | 2009-01-16 | 2018-08-07 | Mars, Incorporated | Chocolate branco organolepticamente aprimorado e seu método de preparação |
DE102009005928A1 (de) | 2009-01-19 | 2010-07-22 | Südzucker AG Mannheim/Ochsenfurt | Stabilitätsverbesserte Schokoladenzusammensetzungen auf Reisstärkebasis |
JP2013524842A (ja) * | 2010-05-04 | 2013-06-20 | ネステク ソシエテ アノニム | 起泡コーティングを有する冷凍菓子 |
ES2752767T5 (es) * | 2011-09-12 | 2022-11-24 | Kraft Foods Schweiz Holding Gmbh | Proceso para producir un producto de chocolate |
JP6207810B2 (ja) * | 2012-03-29 | 2017-10-04 | 日清オイリオグループ株式会社 | チョコレートの製造方法 |
DE202012102796U1 (de) | 2012-07-26 | 2012-08-27 | Technische Universität Dresden | Milch- und zuckerfreie hypokalorische Schokoladenzusammensetzung |
JP5920957B2 (ja) * | 2014-04-16 | 2016-05-24 | 日清オイリオグループ株式会社 | 油脂含有食品 |
CN106165756A (zh) * | 2015-05-18 | 2016-11-30 | 中粮集团有限公司 | 巧克力制品及其制造方法 |
JP6342452B2 (ja) * | 2015-07-07 | 2018-06-13 | サンスター株式会社 | 低カロリーチョコレート組成物 |
CA3033254A1 (en) | 2016-08-09 | 2018-02-15 | Cargill, Incorporated | Compositions comprising cocoa butter |
CN112715716B (zh) * | 2020-12-25 | 2023-03-21 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种白色纯脂巧克力、冷冻饮品及制备方法 |
WO2024107126A1 (en) * | 2022-11-15 | 2024-05-23 | Alyan Gida Üreti̇m İthalat İhracat Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ | Chocolate derivative with malleable elasticity |
EP4388884A1 (en) * | 2022-12-22 | 2024-06-26 | Chocoladefabriken Lindt & Sprüngli AG | Method for manufacture of a confectionary product |
Family Cites Families (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2487931A (en) * | 1947-05-01 | 1949-11-15 | Latamer Harry | Edimble product and method of making the same |
JPS4954572A (sv) * | 1972-09-29 | 1974-05-27 | ||
DD108451A1 (sv) * | 1972-11-23 | 1974-09-20 | ||
GB1472510A (en) * | 1975-02-03 | 1977-05-04 | Shade Foods Inc | Chocolate solid and process of manufacture |
US4011349A (en) * | 1975-09-24 | 1977-03-08 | Alfred Riesen | Dietetic chocolate composition |
US4017645A (en) * | 1975-11-03 | 1977-04-12 | Beatrice Foods Co. | Fast conched candy coating and method |
JPS57134498A (en) * | 1981-02-12 | 1982-08-19 | Hayashibara Biochem Lab Inc | Anhydrous crystalline maltitol and its preparation and use |
EP0284747A3 (en) * | 1987-02-17 | 1990-07-11 | Takeda Chemical Industries, Ltd. | Formulation of lactitol-containing food |
US4810516A (en) * | 1987-02-27 | 1989-03-07 | The Procter & Gamble Company | Reduced calorie and reduced fat chocolate confectionery compositions |
EP0332665A4 (en) * | 1987-07-02 | 1989-10-04 | Louis D Carrillo | DISPENSER FOR FLEXIBLE PLATES AND IMPROVED FLEXIBLE PLATE. |
DE3739999A1 (de) * | 1987-11-25 | 1989-07-06 | Suedzucker Ag | Verfahren zur herstellung von zuckerfreien, diaetetischen und/oder zahnschonenden schokoladen |
CH677429A5 (en) * | 1988-11-11 | 1991-05-31 | Chocolat Stella S A | Chocolate free from saccharose and with reduced calorie content - contg. mixt. of maltitol and poly-dextrose as sweetener |
JP3084530B2 (ja) * | 1989-03-30 | 2000-09-04 | 東和化成工業株式会社 | 脂肪代替物としてのマルチトールを含有する低脂肪食品の製造方法 |
WO1991009537A1 (en) * | 1989-12-21 | 1991-07-11 | The Procter & Gamble Company | Food compositions containing reduced calorie fats and reduced calorie sugars |
FI85795C (sv) * | 1990-10-18 | 1992-06-10 | Huhtamaeki Oy | Förfarande för framställning av en hård i huvudsak sockeralkohol och r iktigt xylitol innehållande sötsaksprodukt |
-
1991
- 1991-05-06 FR FR9105511A patent/FR2676164A1/fr active Granted
-
1992
- 1992-05-01 US US07/877,962 patent/US5360621A/en not_active Expired - Lifetime
- 1992-05-04 DE DE69207259T patent/DE69207259T2/de not_active Revoked
- 1992-05-04 CA CA002067933A patent/CA2067933C/en not_active Expired - Lifetime
- 1992-05-04 DK DK92401250.3T patent/DK0512910T3/da active
- 1992-05-04 EP EP92401250A patent/EP0512910B1/fr not_active Revoked
- 1992-05-04 KR KR1019920007606A patent/KR100195418B1/ko not_active IP Right Cessation
- 1992-05-04 AT AT92401250T patent/ATE132326T1/de not_active IP Right Cessation
- 1992-05-04 ES ES92401250T patent/ES2082399T3/es not_active Expired - Lifetime
- 1992-05-05 AU AU15997/92A patent/AU654708B2/en not_active Expired
- 1992-05-05 FI FI922030A patent/FI104940B/sv not_active IP Right Cessation
- 1992-05-05 NO NO921769A patent/NO304343B1/no not_active IP Right Cessation
- 1992-05-06 JP JP11377292A patent/JP3224270B2/ja not_active Expired - Lifetime
- 1992-07-01 IE IE921391A patent/IE70062B1/en not_active IP Right Cessation
-
1996
- 1996-01-04 GR GR960400012T patent/GR3018605T3/el unknown
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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Legal Events
Date | Code | Title | Description |
---|---|---|---|
MA | Patent expired |