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ES2077183T3 - Procedimiento para la produccion de chocolate. - Google Patents

Procedimiento para la produccion de chocolate.

Info

Publication number
ES2077183T3
ES2077183T3 ES91310627T ES91310627T ES2077183T3 ES 2077183 T3 ES2077183 T3 ES 2077183T3 ES 91310627 T ES91310627 T ES 91310627T ES 91310627 T ES91310627 T ES 91310627T ES 2077183 T3 ES2077183 T3 ES 2077183T3
Authority
ES
Spain
Prior art keywords
production
chocolate
procedure
maltitol
approximately
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
ES91310627T
Other languages
English (en)
Inventor
Der Schueren F Van
A Rapaille
M Gonze
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cerestar Holding BV
Original Assignee
Cerestar Holding BV
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=26297994&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2077183(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from GB909025435A external-priority patent/GB9025435D0/en
Priority claimed from GB919110337A external-priority patent/GB9110337D0/en
Application filed by Cerestar Holding BV filed Critical Cerestar Holding BV
Application granted granted Critical
Publication of ES2077183T3 publication Critical patent/ES2077183T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/10—Mixing apparatus; Roller mills for preparing chocolate
    • 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
    • A23G1/16—Circular conches, i.e. rollers being displaced on a closed or circular rolling circuit

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

UN PROCESO PARA LA PRODUCCION DE CHOCOLATE QUE CONTIENE ERITRITOL O MALTITOL COMO EDULCORANTE INCLUYE UN PASO DE CARACOLADO EN SECO QUE SE REALIZA A UNA TEMPERATURA DE POR LO MENOS 65 C, PREFERIBLEMENTE DE 65 A 100 C APROPIADAMENTE DURANTE UN PERIODO DE TIEMPO APROXIMADAMENTE DE 6 A 16 HORAS. EL MALTITOL QUE DEBE USARSE DEBE DE TENER UNA PUREZA MAYOR DE 90% , PREFERIBLEMENTE MAYOR DEL 95%, ESPECIALMENTE DEL 99% APROXIMADAMENTE.
ES91310627T 1990-11-22 1991-11-19 Procedimiento para la produccion de chocolate. Expired - Lifetime ES2077183T3 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB909025435A GB9025435D0 (en) 1990-11-22 1990-11-22 Chocolate composition and a process for the production thereof
GB919110337A GB9110337D0 (en) 1991-05-13 1991-05-13 Process for the production of chocolate

Publications (1)

Publication Number Publication Date
ES2077183T3 true ES2077183T3 (es) 1995-11-16

Family

ID=26297994

Family Applications (1)

Application Number Title Priority Date Filing Date
ES91310627T Expired - Lifetime ES2077183T3 (es) 1990-11-22 1991-11-19 Procedimiento para la produccion de chocolate.

Country Status (7)

Country Link
US (1) US5244690A (es)
EP (1) EP0489515B1 (es)
JP (1) JP3081691B2 (es)
AT (1) ATE128006T1 (es)
DE (1) DE69113218T2 (es)
DK (1) DK0489515T3 (es)
ES (1) ES2077183T3 (es)

Families Citing this family (34)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2280588A (en) * 1993-08-04 1995-02-08 Nestle Sa Chocolate shape retention
GB9316376D0 (en) * 1993-08-06 1993-09-22 Meltis Plc Chocolate of low cariogenicity
US5468509A (en) * 1994-03-29 1995-11-21 Kraft Jacobs Suchard Process for producing water-containing milk chocolate
GB9410360D0 (en) 1994-05-24 1994-07-13 Cerestar Holding Bv Food composition
US5523110A (en) * 1994-06-23 1996-06-04 Nestec S.A Chocolate heat-resistance by particulate polyol gel addition
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
CH690640A5 (de) * 1995-06-05 2000-11-30 Kraft Foods Inc Verfahren zur Verringerung der Viskosität von geschmolzener Schokolade unter Verwendung hoher Scherkräfte.
JP3249747B2 (ja) * 1995-08-21 2002-01-21 日研化学株式会社 野菜・果物類の青臭み、酸味等の抑制方法
GB9608153D0 (en) * 1996-04-19 1996-06-26 Cerestar Holding Bv Anti-cariogenic activity of erythritol
US7815956B2 (en) * 2001-04-27 2010-10-19 Pepsico Use of erythritol and D-tagatose in diet or reduced-calorie beverages and food products
PL203979B1 (pl) 2001-05-01 2009-11-30 Pepsico Inc Kompozycja polepszająca smak i jej zastosowanie
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
US20060159803A1 (en) * 2004-12-30 2006-07-20 Gottemoller Thomas V Polyol coated particles
US20060172047A1 (en) * 2005-01-28 2006-08-03 Farrell Patrick L Method of modifying taste
US20070259090A1 (en) * 2006-05-05 2007-11-08 Technology Advancement Labs Llc Low-calorie foods and process of making the same
MY139020A (en) * 2006-07-13 2009-08-28 Lembaga Koko Malaysia Prebiotic chocolate and method for producing the same
US20090202673A1 (en) * 2006-07-31 2009-08-13 Wm. Wrigley, Jr. Company Chewing gum products
EP1894473A1 (en) * 2006-08-28 2008-03-05 Puratos N.V. Method to increase the antioxidant activity of chocolate
RU2009132748A (ru) * 2007-02-12 2011-03-20 Вм. Ригли Дж. Компани (Us) Кондитерское изделие и способ его изготовления
CA2678303A1 (en) * 2007-02-12 2008-08-21 Wm. Wrigley Jr. Company Coated confectionery products
RU2465785C2 (ru) 2007-04-16 2012-11-10 Карджилл, Инкорпорейтед Уменьшение органолептического охлаждающего действия полиолов
US20110014350A1 (en) * 2007-06-22 2011-01-20 Anthony Brown Chocolate composition
EP2597962A1 (en) * 2010-07-29 2013-06-05 Cargill, Incorporated Fat filling with vegetable fat and sweetener
WO2012092255A1 (en) 2010-12-30 2012-07-05 Wm. Wrigley Jr. Company Hard candy with reduced sugar
JO3115B1 (ar) 2011-08-22 2017-09-20 Takeda Pharmaceuticals Co مركبات بيريدازينون واستخدامها كمثبطات daao
ES2752767T5 (es) 2011-09-12 2022-11-24 Kraft Foods Schweiz Holding Gmbh Proceso para producir un producto de chocolate
EP2567621A1 (en) * 2011-09-12 2013-03-13 Kraft Foods R & D, Inc. Method of producing chocolate
JP5575734B2 (ja) * 2011-12-01 2014-08-20 ▲たか▼森 涼子 チョコレート
RU2628506C2 (ru) 2012-01-09 2017-08-17 Вм.Ригли Джр. Компани Состав желатинизированной конфеты (варианты) и способ ее изготовления
ITAN20120052A1 (it) * 2012-05-10 2012-08-09 Antica Dolceria Rizza Di Rizza Gius Eppe Cioccolato leggero modica o light con eritritolo o con fruttosio ed eritritolo.
EP3536159B1 (en) * 2016-11-01 2024-07-24 Samyang Corporation Chocolate composition having improved processability, and preparation method therefor
JP6914703B2 (ja) * 2017-04-10 2021-08-04 株式会社明治 １−ケストースを含んでなる食品の製造方法
CN112586582B (zh) * 2020-12-09 2023-05-12 内蒙古蒙牛乳业（集团）股份有限公司 一种涂挂用无蔗糖巧克力组合物及其制备方法和应用

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1075012A (fr) * 1953-02-24 1954-10-12 Procédé de fabrication des pâtes de cacao et de chocolat
US3544328A (en) * 1967-11-17 1970-12-01 Gen Mills Inc Process for conching
CH551157A (fr) * 1971-06-18 1974-07-15 Quaker Oats Co Procede de fabrication d'un produit alimentaire contenant des proteines.
US4156743A (en) * 1976-03-10 1979-05-29 Armin Schmitt Method for continuously producing milk chocolate masses
US4151308A (en) * 1978-05-12 1979-04-24 Beatrice Foods Co. Method for producing a fast mixed and milled conchable candy and product thereof
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
FR2550922A1 (fr) * 1983-08-26 1985-03-01 Creusot Loire Procede et installation de preparation d'une pate de chocolat
JPS6094058A (ja) * 1983-10-31 1985-05-27 Ajinomoto General Food Kk 低う蝕性チヨコレ−トおよびその製造方法
DE3417126A1 (de) * 1984-05-09 1985-11-14 Rudolf Dr. 7770 Überlingen Rapp Verfahren und vorrichtung zur kontinuierlichen veredelung von walzgut als ausgangsprodukt fuer schokolade
US4664927A (en) * 1984-07-23 1987-05-12 Gilbert Finkel Chocolate compositions of increased viscosity and method for preparing such compositions
JPS63129011A (ja) * 1986-11-14 1988-06-01 Tosoh Corp 高純度シリコンの製造方法
EP0284747A3 (en) * 1987-02-17 1990-07-11 Takeda Chemical Industries, Ltd. Formulation of lactitol-containing food
DE3739999A1 (de) * 1987-11-25 1989-07-06 Suedzucker Ag Verfahren zur herstellung von zuckerfreien, diaetetischen und/oder zahnschonenden schokoladen
US5017400A (en) * 1988-06-10 1991-05-21 Suomen Xyrofin Oy Non-cariogenic sweetener
JP2564255B2 (ja) 1988-10-13 1996-12-18 日研化学 株式会社 冷感を有する固形チョコレート
JPH02163092A (ja) * 1988-12-16 1990-06-22 Showa Denko Kk 糖化合物の製造法
JP2514711B2 (ja) * 1989-04-15 1996-07-10 株式会社ロッテ 耐熱性チョコレ―トおよびその製造方法

Also Published As

Publication number Publication date
EP0489515A1 (en) 1992-06-10
DE69113218T2 (de) 1996-02-22
ATE128006T1 (de) 1995-10-15
DE69113218D1 (de) 1995-10-26
EP0489515B1 (en) 1995-09-20
DK0489515T3 (da) 1995-11-06
JPH04287640A (ja) 1992-10-13
US5244690A (en) 1993-09-14
JP3081691B2 (ja) 2000-08-28

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