HUP9900484A2 - Csokoládémorzsa és eljárás az előállítására - Google Patents
Csokoládémorzsa és eljárás az előállításáraInfo
- Publication number
- HUP9900484A2 HUP9900484A2 HU9900484A HUP9900484A HUP9900484A2 HU P9900484 A2 HUP9900484 A2 HU P9900484A2 HU 9900484 A HU9900484 A HU 9900484A HU P9900484 A HUP9900484 A HU P9900484A HU P9900484 A2 HUP9900484 A2 HU P9900484A2
- Authority
- HU
- Hungary
- Prior art keywords
- solids
- weight
- milk solids
- total weight
- mixture
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title 1
- 239000007787 solid Substances 0.000 abstract 8
- 235000013336 milk Nutrition 0.000 abstract 4
- 239000008267 milk Substances 0.000 abstract 4
- 210000004080 milk Anatomy 0.000 abstract 4
- 244000299461 Theobroma cacao Species 0.000 abstract 3
- 239000000203 mixture Substances 0.000 abstract 3
- 235000009470 Theobroma cacao Nutrition 0.000 abstract 2
- 239000004575 stone Substances 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 abstract 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 abstract 1
- 235000001046 cacaotero Nutrition 0.000 abstract 1
- 235000020121 low-fat milk Nutrition 0.000 abstract 1
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
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
- A23G1/047—Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
-
- 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
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
A találmány tárgya őlyan eljárás csőkőládémőrzsa előállítására,amelyben tej-szilárdanyagőkat, cűkrőt, adőtt esetben kakaó-szilárdanyagőt, a keverék össztömegére számítva 1,2-8,0 tömeg% vizetegy keverőben 85-120 řC-ra melegítve öszekevernek, majd 85-180 řC-őn2,5-25 percig reagáltatnak, majd az így kapőtt keveréket össztömegéreszámítva 3 tömeg%-nál kisebb víztartalőmig szárítják. A találmánytárgyát képezi az őlyan kőncentrált csőkőládémőrzsa is, amely alacsőnyzsírtartalmú tej-szilárdanyagőkat, cűkrőt és adőtt esetben kakaó-szilárdanyagőkat tartalmaz; a tej-szilárdanyagők cűkőrhőz viszőnyítőttaránya 1 : 1,5-1 : 0,1. A kőncentrált csőkőládémőrzsában adőtt esetbenjelenlévő kakaó-szilárdanyagők mennyisége a keverék teljesössztömegére számítva 10-15 tömeg%. ŕ
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GBGB9804401.9A GB9804401D0 (en) | 1998-03-02 | 1998-03-02 | Chocolate crumb |
Publications (3)
Publication Number | Publication Date |
---|---|
HU9900484D0 HU9900484D0 (en) | 1999-05-28 |
HUP9900484A2 true HUP9900484A2 (hu) | 2000-02-28 |
HUP9900484A3 HUP9900484A3 (en) | 2000-12-28 |
Family
ID=10827844
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
HU9900484A HUP9900484A3 (en) | 1998-03-02 | 1999-03-01 | Chocolate crumb and process their production |
Country Status (24)
Country | Link |
---|---|
US (2) | US6261627B1 (hu) |
EP (2) | EP0940085B2 (hu) |
JP (1) | JPH11289986A (hu) |
CN (1) | CN1094314C (hu) |
AR (1) | AR018569A1 (hu) |
AT (2) | ATE222703T1 (hu) |
AU (1) | AU760133B2 (hu) |
BR (1) | BR9900843B1 (hu) |
CA (1) | CA2260406A1 (hu) |
CO (1) | CO5050299A1 (hu) |
CZ (1) | CZ70799A3 (hu) |
DE (2) | DE69902602T3 (hu) |
DK (1) | DK0940085T3 (hu) |
ES (2) | ES2181360T5 (hu) |
GB (1) | GB9804401D0 (hu) |
HU (1) | HUP9900484A3 (hu) |
IN (1) | IN187099B (hu) |
MY (1) | MY133475A (hu) |
NO (1) | NO315451B1 (hu) |
NZ (1) | NZ334370A (hu) |
PT (1) | PT940085E (hu) |
RU (1) | RU2222201C2 (hu) |
TR (1) | TR199900450A3 (hu) |
ZA (1) | ZA991633B (hu) |
Families Citing this family (53)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0933029A1 (en) * | 1998-02-03 | 1999-08-04 | Xyrofin Oy | Skimmed milk powder substitute |
FR2781647B1 (fr) * | 1998-07-31 | 2000-10-13 | Gervais Danone Co | Procede de sterilisation d'un produit alimentaire a faible teneur en eau, produit alimentaire obtenu et composition alimentaire le contenant |
FR2793654B1 (fr) * | 1999-05-21 | 2003-06-13 | Gervais Danone Sa | Produit alimentaire comprenant une masse solide a base de chocolat ou analogue de chocolat presentant une faible reprise en eau en contact avec un milieu humide, notamment une base laitiere |
FR2793653B1 (fr) * | 1999-05-21 | 2003-05-16 | Lu | Produit alimentaire comprenant une masse solide a base de chocolat ou analogue de chocolat presentant une faible reprise en eau en contact avec une phase aqueuse |
GB0014570D0 (en) | 2000-06-14 | 2000-08-09 | Nestle Sa | Milk chocolate containing water |
GB0103618D0 (en) * | 2001-02-14 | 2001-03-28 | Nestle Sa | Enzymatically hydrolysed cocoa in chocolate flavour reactions |
GB2369985A (en) * | 2000-11-01 | 2002-06-19 | Nestle Sa | Chocolate crumb flavour manipulation |
US6548099B1 (en) * | 2000-11-28 | 2003-04-15 | Hershey Foods Corporation | Process for crystallizing amorphous lactose in milk powder |
GB2370213A (en) * | 2000-12-20 | 2002-06-26 | Nestle Sa | Chocolate flavour manipulation |
WO2003037099A2 (en) * | 2001-10-30 | 2003-05-08 | Societe Des Produits Nestle S.A. | Chocolate flavour manipulation |
EP1308094A3 (en) * | 2001-10-30 | 2004-02-25 | Societe Des Produits Nestle S.A. | Chocolate crumb flavour manipulation |
PL361644A1 (en) * | 2003-08-13 | 2004-02-09 | Cargill (Polska) Sp.z o.o. | Method of manufacture of condensed milk |
AU2005271789B2 (en) * | 2004-07-12 | 2011-10-27 | Archer-Daniels-Midland Company | Food compositions and related methods |
US8617635B2 (en) * | 2005-06-01 | 2013-12-31 | The Hershey Company | Chocolate products containing amorphous solids and methods of producing same |
CN101287378A (zh) * | 2005-10-12 | 2008-10-15 | 吉百利亚当斯加拿大股份有限公司 | 高乳固体的巧克力组合物 |
GB0607926D0 (en) | 2006-04-21 | 2006-05-31 | Mars Inc | Process for the production of crumb |
DE102006033012A1 (de) * | 2006-07-17 | 2008-01-24 | Hochschule Neubrandenburg | Verfahren zur Aufbereitung von Milchpulver für die Schokoladenherstellung |
US20100062101A1 (en) * | 2006-11-09 | 2010-03-11 | Marijke De Brouwer | Compositions |
US20080113075A1 (en) * | 2006-11-09 | 2008-05-15 | Barry Callebaut Ag | Compositions |
GB0703719D0 (en) | 2007-02-27 | 2007-04-04 | Callebaut Barry | Composition |
GB0714389D0 (en) | 2007-07-21 | 2007-09-05 | Barry Callebaut Ag | Process and product |
GB0714390D0 (en) | 2007-07-21 | 2007-09-05 | Barry Callebaut Ag | Process |
JP2009221139A (ja) * | 2008-03-14 | 2009-10-01 | Morinaga & Co Ltd | ストレス抑制剤 |
GB0900551D0 (en) | 2009-01-14 | 2009-02-11 | Horton Richard | Ingestible compositions and processes of preparation |
GB0901817D0 (en) * | 2009-02-04 | 2009-03-11 | Cadbury Holdings Ltd | Process |
GB0901823D0 (en) * | 2009-02-04 | 2009-03-11 | Cadbury Holdings Ltd | Process |
GB0901819D0 (en) * | 2009-02-04 | 2009-03-11 | Cadbury Holdings Ltd | Process |
GB0901824D0 (en) * | 2009-02-04 | 2009-03-11 | Cadbury Holdings Ltd | Process |
GB0901820D0 (en) * | 2009-02-04 | 2009-03-11 | Cadbury Holdings Ltd | Process for the manufacture of chocolate crumb |
GB0901822D0 (en) * | 2009-02-04 | 2009-03-11 | Cadbury Holdings Ltd | Process |
GB0901818D0 (en) * | 2009-02-04 | 2009-03-11 | Cadbury Holdings Ltd | Process |
GB0901816D0 (en) * | 2009-02-04 | 2009-03-11 | Cadbury Holdings Ltd | Process |
GB0901821D0 (en) * | 2009-02-04 | 2009-03-11 | Cadbury Holdings Ltd | Process |
EP2488290B2 (de) | 2009-10-15 | 2022-03-30 | Bühler AG | Verfahren und -verwendung zur zerkleinerung |
US20110293781A1 (en) * | 2010-05-31 | 2011-12-01 | Cargill, Incorporated | Crumb, e.g., chocolate crumb, having enhanced caramel flavor |
FR2970400B1 (fr) * | 2011-01-19 | 2013-02-22 | Eurotab | Procede de fabrication de compacts de lait |
TWI535382B (zh) * | 2011-03-08 | 2016-06-01 | 明治股份有限公司 | 烘焙糕點 |
BR112013023870A2 (pt) * | 2011-03-18 | 2016-12-13 | Hershey Co | método de produzir um produto de confeitaria de chocolate estável ao calor |
JP5807367B2 (ja) * | 2011-04-12 | 2015-11-10 | 不二製油株式会社 | チョコレート様食品の製造方法 |
EP2567621A1 (en) * | 2011-09-12 | 2013-03-13 | Kraft Foods R & D, Inc. | Method of producing chocolate |
PL3536160T3 (pl) | 2011-09-12 | 2024-05-20 | Kraft Foods Schweiz Holding Gmbh | Wyrób czekoladowy |
DK2946669T3 (en) * | 2014-05-19 | 2018-11-12 | Dmk Deutsches Milchkontor Gmbh | Milk powder with improved sensory properties |
DK2962575T3 (en) * | 2014-07-01 | 2018-12-10 | Dmk Deutsches Milchkontor Gmbh | Caramel precursors with special after-effect |
SG11201707078YA (en) * | 2015-03-19 | 2017-09-28 | Nestec Sa | Fat-based flavour concentrates and process for producing same |
RU2603927C1 (ru) * | 2015-08-13 | 2016-12-10 | Общество с ограниченной ответственностью "Лайтхаус Оушен" | Способ производства шоколадной массы для получения шоколада с пониженной энергетической ценностью |
WO2017096077A1 (en) | 2015-12-01 | 2017-06-08 | Mars, Incorporated | Crumb chocolate flavor compositions |
WO2017170676A1 (ja) * | 2016-03-31 | 2017-10-05 | 株式会社 ロッテ | 菓子およびその製造方法 |
WO2018189275A1 (en) | 2017-04-12 | 2018-10-18 | Nestec S.A. | Process for reducing the viscosity of fat based compositions |
JP6845110B2 (ja) * | 2017-08-22 | 2021-03-17 | 日清食品ホールディングス株式会社 | ブロンドチョコレートの製造方法 |
RU2722037C1 (ru) * | 2018-12-27 | 2020-05-26 | Общество с ограниченной ответственностью "Лайтхаус Оушен" (ООО "Лайтхаус Оушен") | Способ получения шоколадной крошки для шоколада с пониженной калорийностью, способ получения такого шоколада и шоколад, полученный таким способом |
JP2021036837A (ja) * | 2019-09-05 | 2021-03-11 | 日新化工株式会社 | チョコレートおよびチョコレート被覆食品 |
RU2750263C1 (ru) * | 2020-10-20 | 2021-06-25 | Наталья Анатольевна Рыбалкина | Шоколадное изделие |
JP7234442B1 (ja) * | 2022-03-31 | 2023-03-07 | 日清オイリオグループ株式会社 | チョコレートクラムの製造法 |
Family Cites Families (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH478534A (fr) | 1967-12-27 | 1969-09-30 | Nestle Sa | Procédé de fabrication d'un chocolat blanc |
US3622342A (en) * | 1969-09-11 | 1971-11-23 | Nabisco Inc | Process for preparation of milk crumb compositions |
US3702252A (en) † | 1970-07-07 | 1972-11-07 | Cocoafabriek De Zaan Nv | Spray drying solid particles of sugar and recycled crumb product with liquid component of water,sugar cocoa material,and milk solids to produce chocolate crumb |
GB1364500A (en) | 1971-12-21 | 1974-08-21 | Cadbury Ltd | Method of producing milk chocolate |
GB1425839A (en) | 1973-08-17 | 1976-02-18 | Cadbury Ltd | Method of manufacturing a mild chocolate |
CH595048A5 (hu) * | 1975-03-05 | 1978-01-31 | Nestle Sa | |
CH598771A5 (hu) * | 1975-04-02 | 1978-05-12 | Nestle Sa | |
US4086371A (en) | 1976-02-24 | 1978-04-25 | Dover Corporation | Method for manufacturing crystalline confectionery food products |
US4086311A (en) | 1977-03-09 | 1978-04-25 | General Electric Company | Methods for increasing the crushability characteristics of cores for casting advanced superalloy materials |
SE431818C (sv) * | 1979-03-16 | 1985-04-29 | Turos Foodprocessing Ab | Forfarande for framstellning av crumbprodukter genom blandning av floden av mjolkravara, proteiner och reducerande socker |
DE3502446A1 (de) * | 1985-01-25 | 1986-07-31 | Draiswerke Gmbh, 6800 Mannheim | Verfahren und mischer zur herstellung von crumb |
NL8601256A (nl) * | 1986-05-16 | 1987-12-16 | Ver Coop Melkind | Werkwijze voor de bereiding van een grondstof voor melkchocolade. |
DE3739999A1 (de) * | 1987-11-25 | 1989-07-06 | Suedzucker Ag | Verfahren zur herstellung von zuckerfreien, diaetetischen und/oder zahnschonenden schokoladen |
US4925695A (en) * | 1988-08-04 | 1990-05-15 | Hershey Foods Corporation | Process of refining saccharide crystals during food processing |
FI100005B (fi) | 1993-04-23 | 1997-08-15 | Xyrofin Oy | Menetelmä välituotteen valmistamiseksi |
GB9424855D0 (en) * | 1994-12-09 | 1995-02-08 | Cadbury Schweppes Plc | Process for manufacture of reduced fat chocolate |
US5962063A (en) * | 1995-11-09 | 1999-10-05 | Xyrofin Oy | Process for preparation of a crumb |
US5626900A (en) * | 1996-02-16 | 1997-05-06 | Miller; Van | Method of preparation of chocolate crumb, and precursor component therefor |
US5932277A (en) * | 1998-03-12 | 1999-08-03 | Nestec S.A. | Process for making a reduced fat chocolate |
-
1998
- 1998-03-02 GB GBGB9804401.9A patent/GB9804401D0/en not_active Ceased
-
1999
- 1999-02-13 DK DK99200416T patent/DK0940085T3/da active
- 1999-02-13 EP EP99200416A patent/EP0940085B2/en not_active Expired - Lifetime
- 1999-02-13 ES ES99200416T patent/ES2181360T5/es not_active Expired - Lifetime
- 1999-02-13 ES ES02006993T patent/ES2220850T3/es not_active Expired - Lifetime
- 1999-02-13 AT AT99200416T patent/ATE222703T1/de not_active IP Right Cessation
- 1999-02-13 AT AT02006993T patent/ATE266946T1/de not_active IP Right Cessation
- 1999-02-13 EP EP02006993A patent/EP1245158B1/en not_active Expired - Lifetime
- 1999-02-13 DE DE69902602T patent/DE69902602T3/de not_active Expired - Lifetime
- 1999-02-13 PT PT99200416T patent/PT940085E/pt unknown
- 1999-02-13 DE DE69917498T patent/DE69917498T2/de not_active Expired - Lifetime
- 1999-02-16 CA CA002260406A patent/CA2260406A1/en not_active Abandoned
- 1999-02-17 IN IN195MA1999 patent/IN187099B/en unknown
- 1999-02-24 MY MYPI99000672A patent/MY133475A/en unknown
- 1999-02-25 NZ NZ334370A patent/NZ334370A/xx unknown
- 1999-02-26 AU AU18487/99A patent/AU760133B2/en not_active Ceased
- 1999-02-26 CO CO99012118A patent/CO5050299A1/es unknown
- 1999-03-01 RU RU99104303/13A patent/RU2222201C2/ru active
- 1999-03-01 US US09/260,855 patent/US6261627B1/en not_active Expired - Fee Related
- 1999-03-01 ZA ZA9901633A patent/ZA991633B/xx unknown
- 1999-03-01 HU HU9900484A patent/HUP9900484A3/hu unknown
- 1999-03-01 NO NO19990989A patent/NO315451B1/no not_active IP Right Cessation
- 1999-03-02 AR ARP990100881A patent/AR018569A1/es not_active Application Discontinuation
- 1999-03-02 TR TR1999/00450A patent/TR199900450A3/tr unknown
- 1999-03-02 BR BRPI9900843-2A patent/BR9900843B1/pt not_active IP Right Cessation
- 1999-03-02 CZ CZ99707A patent/CZ70799A3/cs unknown
- 1999-03-02 JP JP11054060A patent/JPH11289986A/ja not_active Withdrawn
- 1999-03-02 CN CN99102884A patent/CN1094314C/zh not_active Expired - Fee Related
-
2001
- 2001-03-30 US US09/823,013 patent/US6706307B2/en not_active Expired - Fee Related
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