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ES2181360T3 - Materia crujiente, del tipo "crumb", de chocolate. - Google Patents

Materia crujiente, del tipo "crumb", de chocolate.

Info

Publication number
ES2181360T3
ES2181360T3 ES99200416T ES99200416T ES2181360T3 ES 2181360 T3 ES2181360 T3 ES 2181360T3 ES 99200416 T ES99200416 T ES 99200416T ES 99200416 T ES99200416 T ES 99200416T ES 2181360 T3 ES2181360 T3 ES 2181360T3
Authority
ES
Spain
Prior art keywords
solids
chocolate
weight
coating
sugar
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
ES99200416T
Other languages
English (en)
Other versions
ES2181360T5 (es
Inventor
Richard Gibson
Sophie Carli
Brian Samuel
Loreta Jercher
Euan Armstrong
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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=10827844&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2181360(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of ES2181360T3 publication Critical patent/ES2181360T3/es
Application granted granted Critical
Publication of ES2181360T5 publication Critical patent/ES2181360T5/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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/042—Manufacture or treatment of liquids, creams, pastes, granules, shreds or powders
    • A23G1/047—Transformation of liquids, pastes, creams, lumps, powders, granules or shreds into powders, granules or shreds; Manufacture or treatment of powders
    • 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—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or 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

SE DESCRIBE UN PROCEDIMIENTO PARA LA PREPARACION DE RECUBRIMIENTO DE CHOCOLATE, QUE COMPRENDE MEZCLAR Y CALENTAR SOLIDOS LACTEOS PARCIALMENTE DESCREMADOS, AZUCAR, EN PRESENCIA O AUSENCIA DE SOLIDOS DE CACAO, Y DE UN 1,2 A UN 8% EN PESO DE AGUA, BASADO EN EL PESO DE LA MEZCLA, UTILIZANDO UNA MEZCLADORA A UNA TEMPERATURA DE 85 A 120 (GRADOS) C, SOMETIENDO A REACCION A UNA TEMPERATURA DE 85 A 180 (GRADOS) C DURANTE UN PERIODO DE 2,5 A 25 MINUTOS, SEGUIDO POR EL SECADO HASTA UN CONTENIDO DE HUMEDAD DE MENOS DEL 3% EN PESO BASADO EN EL PESO TOTAL DE LA MEZCLA. LA PRESENTE INVENCION PROPORCIONA IGUALMENTE UN RECUBRIMIENTO DE CHOCOLATE CONCENTRADO QUE COMPRENDE SOLIDOS LACTEOS PARCIALMENTE DESCREMADOS, AZUCAR Y OPTATIVAMENTE SOLIDOS DE CACAO, CARACTERIZADO PORQUE LA RELACION ENTRE LOS SOLIDOS LACTEOS Y EL AZUCAR ES DE 1:1,5 A 1:0,1. CUANDO ESTAN PRESENTES SOLIDOS DE CACAO, LA CANTIDAD DE SOLIDOS DE CACAO EN EL RECUBRIMIENTO CONCENTRADO DE CHOCOLATE ES PREFERENTEMENTE DEL 10 AL 15%, BASADO EN EL PESO TOTAL DE LA MEZCLA.
ES99200416T 1998-03-02 1999-02-13 Granulado de chocolate. Expired - Lifetime ES2181360T5 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB9804401.9A GB9804401D0 (en) 1998-03-02 1998-03-02 Chocolate crumb
GB9804401 1998-03-02

Publications (2)

Publication Number Publication Date
ES2181360T3 true ES2181360T3 (es) 2003-02-16
ES2181360T5 ES2181360T5 (es) 2008-12-16

Family

ID=10827844

Family Applications (2)

Application Number Title Priority Date Filing Date
ES02006993T Expired - Lifetime ES2220850T3 (es) 1998-03-02 1999-02-13 Granulado de chocolate.
ES99200416T Expired - Lifetime ES2181360T5 (es) 1998-03-02 1999-02-13 Granulado de chocolate.

Family Applications Before (1)

Application Number Title Priority Date Filing Date
ES02006993T Expired - Lifetime ES2220850T3 (es) 1998-03-02 1999-02-13 Granulado de chocolate.

Country Status (24)

Country Link
US (2) US6261627B1 (es)
EP (2) EP0940085B2 (es)
JP (1) JPH11289986A (es)
CN (1) CN1094314C (es)
AR (1) AR018569A1 (es)
AT (2) ATE266946T1 (es)
AU (1) AU760133B2 (es)
BR (1) BR9900843B1 (es)
CA (1) CA2260406A1 (es)
CO (1) CO5050299A1 (es)
CZ (1) CZ70799A3 (es)
DE (2) DE69902602T3 (es)
DK (1) DK0940085T3 (es)
ES (2) ES2220850T3 (es)
GB (1) GB9804401D0 (es)
HU (1) HUP9900484A3 (es)
IN (1) IN187099B (es)
MY (1) MY133475A (es)
NO (1) NO315451B1 (es)
NZ (1) NZ334370A (es)
PT (1) PT940085E (es)
RU (1) RU2222201C2 (es)
TR (1) TR199900450A3 (es)
ZA (1) ZA991633B (es)

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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
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
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
GB0014570D0 (en) 2000-06-14 2000-08-09 Nestle Sa Milk chocolate containing water
GB2369985A (en) * 2000-11-01 2002-06-19 Nestle Sa Chocolate crumb flavour manipulation
GB0103618D0 (en) * 2001-02-14 2001-03-28 Nestle Sa Enzymatically hydrolysed cocoa in chocolate flavour reactions
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
EP1308094A3 (en) * 2001-10-30 2004-02-25 Societe Des Produits Nestle S.A. Chocolate crumb flavour manipulation
CN1635837A (zh) * 2001-10-30 2005-07-06 雀巢产品有限公司 巧克力风味的控制
PL361644A1 (en) * 2003-08-13 2004-02-09 Cargill (Polska) Sp.z o.o. Method of manufacture of condensed milk
US7867544B2 (en) * 2004-07-12 2011-01-11 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
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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
GB0901824D0 (en) * 2009-02-04 2009-03-11 Cadbury Holdings Ltd Process
GB0901816D0 (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
GB0901819D0 (en) * 2009-02-04 2009-03-11 Cadbury Holdings Ltd Process
GB0901821D0 (en) * 2009-02-04 2009-03-11 Cadbury Holdings Ltd Process
GB0901822D0 (en) * 2009-02-04 2009-03-11 Cadbury Holdings Ltd Process
GB0901818D0 (en) * 2009-02-04 2009-03-11 Cadbury Holdings Ltd Process
GB0901823D0 (en) * 2009-02-04 2009-03-11 Cadbury Holdings Ltd Process
GB0901817D0 (en) * 2009-02-04 2009-03-11 Cadbury Holdings Ltd Process
WO2011044940A1 (de) 2009-10-15 2011-04-21 Bühler AG Zentrifugalmischer, 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
CA2828952C (en) * 2011-03-18 2015-07-07 The Hershey Company Method of making a heat stable chocolate confectionery product
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
EP2962575B1 (de) * 2014-07-01 2018-09-05 DMK Deutsches Milchkontor GmbH Karamellvorstufen mit speziellem Nachdickverhalten
CN107257631A (zh) * 2015-03-19 2017-10-17 雀巢产品技术援助有限公司 基于脂肪的风味浓缩物及其制备方法
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
RU2744202C2 (ru) 2015-12-01 2021-03-03 Марс, Инкорпорейтед Придающие вкус и аромат шоколадной крошки композиции
JP6887418B2 (ja) * 2016-03-31 2021-06-16 株式会社ロッテ 菓子およびその製造方法
RU2765250C2 (ru) 2017-04-12 2022-01-27 Сосьете Де Продюи Нестле С.А. Способ снижения вязкости композиций на жировой основе
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
AU2020480034A1 (en) * 2020-12-01 2023-06-22 Cargill, Incorporated Method for preparing a chocolate product
JP7756998B2 (ja) * 2021-04-05 2025-10-21 日清オイリオグループ株式会社 ホワイトクラム及びその製造法
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
EP4620307A1 (de) 2024-03-18 2025-09-24 Chocotech GmbH Milchcrumb-herstellungseinrichtung und verfahren zur herstellung von milchcrumb

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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
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Also Published As

Publication number Publication date
US6706307B2 (en) 2004-03-16
DE69902602D1 (de) 2002-10-02
NO990989L (no) 1999-09-03
EP0940085A2 (en) 1999-09-08
AU760133B2 (en) 2003-05-08
US6261627B1 (en) 2001-07-17
EP0940085B1 (en) 2002-08-28
AR018569A1 (es) 2001-11-28
HUP9900484A2 (hu) 2000-02-28
TR199900450A2 (en) 1999-10-21
PT940085E (pt) 2003-01-31
BR9900843A (pt) 2000-05-16
RU2222201C2 (ru) 2004-01-27
NZ334370A (en) 1999-11-29
DE69902602T3 (de) 2008-10-09
NO990989D0 (no) 1999-03-01
EP1245158A1 (en) 2002-10-02
HU9900484D0 (en) 1999-05-28
ES2220850T3 (es) 2004-12-16
ATE266946T1 (de) 2004-06-15
DE69917498T2 (de) 2004-09-16
AU1848799A (en) 1999-09-16
BR9900843B1 (pt) 2010-08-24
CN1229599A (zh) 1999-09-29
CO5050299A1 (es) 2001-06-27
EP1245158B1 (en) 2004-05-19
DE69902602T2 (de) 2003-04-03
ATE222703T1 (de) 2002-09-15
EP0940085A3 (en) 2000-03-29
EP0940085B2 (en) 2008-06-25
HUP9900484A3 (en) 2000-12-28
CZ70799A3 (cs) 1999-09-15
GB9804401D0 (en) 1998-04-29
NO315451B1 (no) 2003-09-08
MY133475A (en) 2007-11-30
CN1094314C (zh) 2002-11-20
DK0940085T3 (da) 2002-12-23
JPH11289986A (ja) 1999-10-26
CA2260406A1 (en) 1999-09-02
US20010012536A1 (en) 2001-08-09
ES2181360T5 (es) 2008-12-16
TR199900450A3 (tr) 1999-10-21
ZA991633B (en) 2000-10-11
IN187099B (es) 2002-02-02
DE69917498D1 (de) 2004-06-24

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