SK281595B6 - Čokoládovité kusové teliesko s nízkym obsahom tuku a spôsob jeho výroby - Google Patents

Čokoládovité kusové teliesko s nízkym obsahom tuku a spôsob jeho výroby Download PDF

Info

Publication number: SK281595B6
Authority: SK; Slovakia
Prior art keywords: cocoa; sugar; chocolate; paste; microns
Prior art date: 1992-02-20

Application number

SK104-93A

Other languages

English (en)

Slovak (sk)

Other versions

SK10493A3 (en

Inventor

Wendy Ann Anderson

Dreena Ann Dulin

Jimbay Peter Loh

Mark David Fitch

Original Assignee

Kraft Foods, Inc.

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.)

1992-02-20

Filing date

1993-02-18

Publication date

2001-05-10

1993-02-18 Application filed by Kraft Foods, Inc. filed Critical Kraft Foods, Inc.

1993-09-09 Publication of SK10493A3 publication Critical patent/SK10493A3/sk

2001-05-10 Publication of SK281595B6 publication Critical patent/SK281595B6/sk

Links

238000000034 method Methods 0.000 title claims abstract description 24
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235000013305 food Nutrition 0.000 title description 7
239000003607 modifier Substances 0.000 title description 3
244000299461 Theobroma cacao Species 0.000 claims abstract description 242
235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 152
235000000346 sugar Nutrition 0.000 claims abstract description 125
239000002245 particle Substances 0.000 claims abstract description 93
235000019219 chocolate Nutrition 0.000 claims abstract description 90
235000019868 cocoa butter Nutrition 0.000 claims abstract description 44
229940110456 cocoa butter Drugs 0.000 claims abstract description 44
239000007788 liquid Substances 0.000 claims abstract description 33
235000004213 low-fat Nutrition 0.000 claims abstract description 28
239000000725 suspension Substances 0.000 claims abstract description 20
235000013336 milk Nutrition 0.000 claims description 20
239000008267 milk Substances 0.000 claims description 20
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239000004615 ingredient Substances 0.000 claims description 14
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CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
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IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
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BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
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UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
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RVTZCBVAJQQJTK-UHFFFAOYSA-N oxygen(2-);zirconium(4+) Chemical compound [O-2].[O-2].[Zr+4] RVTZCBVAJQQJTK-UHFFFAOYSA-N 0.000 description 1
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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
- A23G1/04—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
- 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

Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Confectionery (AREA)
Compositions Of Macromolecular Compounds (AREA)
Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)

SK104-93A 1992-02-20 1993-02-18 Čokoládovité kusové teliesko s nízkym obsahom tuku a spôsob jeho výroby SK281595B6 (sk)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
US07/839,527 US5190786A (en)	1992-02-20	1992-02-20	Food modifier and process for making same low fat chocolaty chip with hydrated micro particles of cocoa

Publications (2)

Publication Number	Publication Date
SK10493A3 SK10493A3 (en)	1993-09-09
SK281595B6 true SK281595B6 (sk)	2001-05-10

Family

ID=25279977

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
SK104-93A SK281595B6 (sk)	1992-02-20	1993-02-18	Čokoládovité kusové teliesko s nízkym obsahom tuku a spôsob jeho výroby

Country Status (9)

Country	Link
US (1)	US5190786A (fr)
EP (1)	EP0564078B1 (fr)
AT (1)	ATE173586T1 (fr)
CA (2)	CA2088125C (fr)
CZ (1)	CZ287471B6 (fr)
DE (1)	DE69322192D1 (fr)
HU (1)	HUT63743A (fr)
PL (1)	PL170518B1 (fr)
SK (1)	SK281595B6 (fr)

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EP0564077A3 (en) *	1992-02-20	1994-08-17	Gen Foods Inc	Low-fat confectionary material and process for making same
US5492710A (en) *	1994-02-22	1996-02-20	Nabisco, Inc.	Fat free or low fat cookie production
USH1527H (en) *	1994-06-07	1996-04-02	A. E. Staley Manufacturing Company	Reduced fat extrudable confections and method for manufacture
US6221422B1 (en)	1994-11-18	2001-04-24	Xyrofin Oy	Process for preparing chocolate
GB9426078D0 (en) *	1994-12-23	1995-02-22	Cadbury Schweppes Plc	Process for manufacture of reduced fat chocolate
US5709896A (en) *	1996-06-18	1998-01-20	Fmc Corporation	Reduced-fat food dispersions and method of preparing
US5637344A (en) *	1995-10-20	1997-06-10	Hershey Foods Corporation	Chocolate flavored hard candy
US5876774A (en) *	1996-10-11	1999-03-02	Nestec S.A.	Method of making fat-based confection
US5776536A (en) *	1996-12-23	1998-07-07	Igen, Inc.	Reduced fat chocolate and method of manufacture
AU757089B2 (en) *	1998-03-12	2003-01-30	Mars, Incorporated	Rheologically modified confectioneries produced by employing particular particle size distributions
US6117478A (en) *	1998-03-12	2000-09-12	Nestec S.A.	Method of making a reduced fat agglomerated chocolate
US5932277A (en) *	1998-03-12	1999-08-03	Nestec S.A.	Process for making a reduced fat chocolate
US6620443B1 (en) *	1999-07-02	2003-09-16	Cereal Ingredients, Inc.	Edible color and flavor carrier and method for making an edible color and flavor carrier
US6773744B1 (en)	2000-11-06	2004-08-10	Hershey Foods Corporation	Confectionary products, low fat chocolate and chocolate-like products and methods for making them
GB0202628D0 (en) *	2002-02-05	2002-03-20	Moditex Foods Ltd	Foodstuff
US7641930B2 (en) *	2004-12-08	2010-01-05	The Hershey Company	Chocolate products and ingredients and methods for producing novel oil-in-water suspensions
KR101389931B1 (ko) *	2004-12-08	2014-04-29	더 허쉬 컴퍼니	초콜릿 제품 및 성분 및 신규한 오일-인-워터 현탁액 제조방법
DE102008001271A1 (de) *	2008-04-18	2009-10-22	Bühler AG	Verfahren zur Verarbeitung einer Lebensmittelmasse
GB2463013A (en)	2008-08-27	2010-03-03	Barry Callebaut Ag	Extruded inclusion product
WO2010143067A1 (fr)	2009-06-12	2010-12-16	Mars, Incorporated	Compositions de chocolat contenant de l'éthylcellulose
GB2485421B (en)	2010-11-15	2016-05-25	Mars Inc	Dough products exhibiting reduced oil migration
EP2589297A1 (fr) *	2011-11-07	2013-05-08	Nestec S.A.	Stabilisation d'émulsion
AU2013323765B2 (en)	2012-09-28	2016-03-17	Mars, Incorporated	Heat resistant chocolate
CN109170111B (zh) *	2018-08-30	2021-08-17	内蒙古蒙牛乳业（集团）股份有限公司	冷冻饮品及其制备方法

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FR2550922A1 (fr) *	1983-08-26	1985-03-01	Creusot Loire	Procede et installation de preparation d'une pate de chocolat
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ES2049057T5 (es) *	1991-03-28	1996-10-16	Nestle Sa	Base seca formada por una mezcla de azucar cristalizado y otros ingredientes y su procedimiento de obtencion.
CA2069359C (fr) *	1991-06-07	2002-11-12	Jimbay Loh	Modificateur d'aliments et methode de fabrication

1992
- 1992-02-20 US US07/839,527 patent/US5190786A/en not_active Expired - Fee Related
1993
- 1993-01-26 CA CA002088125A patent/CA2088125C/fr not_active Expired - Lifetime
- 1993-01-28 CA CA002088341A patent/CA2088341C/fr not_active Expired - Lifetime
- 1993-02-05 AT AT93300875T patent/ATE173586T1/de active
- 1993-02-05 DE DE69322192T patent/DE69322192D1/de not_active Expired - Lifetime
- 1993-02-05 EP EP93300875A patent/EP0564078B1/fr not_active Expired - Lifetime
- 1993-02-12 CZ CZ1993186A patent/CZ287471B6/cs not_active IP Right Cessation
- 1993-02-18 SK SK104-93A patent/SK281595B6/sk unknown
- 1993-02-19 PL PL93297788A patent/PL170518B1/pl unknown
- 1993-02-19 HU HU9300470A patent/HUT63743A/hu unknown

Also Published As

Publication number	Publication date
CA2088341C (fr)	2002-11-12
DE69322192D1 (de)	1999-01-07
PL170518B1 (pl)	1996-12-31
SK10493A3 (en)	1993-09-09
CA2088341A1 (fr)	1993-08-21
PL297788A1 (en)	1993-11-02
HU9300470D0 (en)	1993-05-28
EP0564078A2 (fr)	1993-10-06
CZ287471B6 (en)	2000-12-13
CA2088125C (fr)	2002-12-10
HUT63743A (en)	1993-10-28
US5190786A (en)	1993-03-02
EP0564078A3 (en)	1994-08-17
ATE173586T1 (de)	1998-12-15
CZ18693A3 (en)	1993-12-15
EP0564078B1 (fr)	1998-11-25
CA2088125A1 (fr)	1993-08-21

Publication	Publication Date	Title
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US4567047A (en)	1986-01-28	Cheese-containing confectionary-like coating
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WO1997000617A1 (fr)	1997-01-09	Dispersions alimentaires a teneur reduite en matieres grasses
JP2800991B2 (ja)	1998-09-21	ケーキミックス
CA1282998C (fr)	1991-04-16	Creme patissiere a base d'huile de soja
JP3251494B2 (ja)	2002-01-28	あん様菓子およびその製造法
CA2093751A1 (fr)	1993-10-17	Substance sous forme de gel aqueux pour le remplacement des matieres grasses utilisees en confiserie