ATE149290T1 - Verfahren zur aromatisierung von milchschokolade - Google Patents

Verfahren zur aromatisierung von milchschokolade

Info

Publication number
ATE149290T1
ATE149290T1 AT92107095T AT92107095T ATE149290T1 AT E149290 T1 ATE149290 T1 AT E149290T1 AT 92107095 T AT92107095 T AT 92107095T AT 92107095 T AT92107095 T AT 92107095T AT E149290 T1 ATE149290 T1 AT E149290T1
Authority
AT
Austria
Prior art keywords
milk chocolate
crumb
flavour
flavoring milk
flavoring
Prior art date
Application number
AT92107095T
Other languages
English (en)
Inventor
Oliver Chmiel
Helmut Traitler
Eric Raetz
Original Assignee
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
Application filed by Nestle Sa filed Critical Nestle Sa
Application granted granted Critical
Publication of ATE149290T1 publication Critical patent/ATE149290T1/de

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
    • 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
    • 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
    • A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G1/423—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms or enzymes
    • 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
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01004—Phospholipase A2 (3.1.1.4)
    • 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

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Confectionery (AREA)
  • Seasonings (AREA)
  • Dairy Products (AREA)
AT92107095T 1992-04-25 1992-04-25 Verfahren zur aromatisierung von milchschokolade ATE149290T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP92107095A EP0567662B1 (de) 1992-04-25 1992-04-25 Verfahren zur Aromatisierung von Milchschokolade

Publications (1)

Publication Number Publication Date
ATE149290T1 true ATE149290T1 (de) 1997-03-15

Family

ID=8209575

Family Applications (1)

Application Number Title Priority Date Filing Date
AT92107095T ATE149290T1 (de) 1992-04-25 1992-04-25 Verfahren zur aromatisierung von milchschokolade

Country Status (7)

Country Link
US (1) US5393538A (de)
EP (1) EP0567662B1 (de)
AT (1) ATE149290T1 (de)
DE (1) DE69217913T2 (de)
DK (1) DK0567662T3 (de)
ES (1) ES2098389T3 (de)
GR (1) GR3023151T3 (de)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0776608B1 (de) * 1995-10-30 2002-02-27 Societe Des Produits Nestle S.A. Schokoladeformen
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
CA2715086A1 (en) 1998-11-27 2000-06-08 Novozymes A/S Lipolytic enzyme variants
CA2406621A1 (en) 2000-04-28 2001-11-08 Novozymes A/S Protein variants having modified immunogenicity
US6635303B1 (en) * 2000-06-30 2003-10-21 Hawley & Hoops, Inc. Powdered milk solids for providing a developed milk flavor to chocolate, the method of preparation and chocolate prepared with the same
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
CN1635837A (zh) * 2001-10-30 2005-07-06 雀巢产品有限公司 巧克力风味的控制
EP1308094A3 (de) * 2001-10-30 2004-02-25 Societe Des Produits Nestle S.A. Aromamanipulation von Schokoladecrumb
MX2007007257A (es) * 2004-12-21 2007-08-14 Novozymes As Metodo para producir fracciones de una composicion lactea.
CN105166251A (zh) * 2005-10-12 2015-12-23 摩德利兹加拿大有限公司 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
US20070298079A1 (en) * 2006-06-26 2007-12-27 Tropicana Products, Inc. Food fortified with omega-3 fatty acids
WO2017134839A1 (ja) * 2016-02-03 2017-08-10 不二製油グループ本社株式会社 ココアバター
JP7474584B2 (ja) * 2019-11-20 2024-04-25 花王株式会社 甘味増強剤

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1966460A (en) * 1931-08-28 1934-07-17 M & R Dietetic Lab Inc Manufacture of milk-containing products
US2169278A (en) * 1938-08-04 1939-08-15 M & R Dietetic Lab Inc Method of manufacturing flavoring for alimentary products
GB524466A (en) * 1939-01-30 1940-08-07 Lovell Newton Reddie Method of manufacturing flavouring for alimentary products
US2835593A (en) * 1957-09-23 1958-05-20 Gen Foods Corp Flavor product and process
US3469993A (en) * 1966-07-11 1969-09-30 Miles Lab Lipolyzed milk fat products
US3477853A (en) * 1966-11-07 1969-11-11 Armour & Co Production of a sweet cream buttermilk from lipolyzed cream
GB1174854A (en) * 1967-07-07 1969-12-17 Miles Lab New Biologically Active Conjugates
CA948022A (en) * 1971-06-24 1974-05-28 Irving I. Rusoff Compositions of milk chocolate crumbs
IL46862A (en) * 1974-04-08 1977-12-30 Baxter Travenol Lab Lipolytic enzyme flavoring system for fat-containing food
CH595048A5 (de) * 1975-03-05 1978-01-31 Nestle Sa
CH598771A5 (de) * 1975-04-02 1978-05-12 Nestle Sa
GB1577933A (en) * 1976-02-11 1980-10-29 Unilever Ltd Fat process and composition
JPS60156395A (ja) * 1984-01-17 1985-08-16 Mihama Hisaharu 修飾リパーゼ
ATE71265T1 (de) * 1987-05-01 1992-01-15 Nestle Sa Pilzaroma.
JP2641935B2 (ja) * 1987-09-28 1997-08-20 ノボ‐ノルディスク アクティーゼルスカブ リパーゼの固定化方法
DE3739700A1 (de) * 1987-11-24 1989-06-08 Guenther Dr Med Jeschke Alpha-linolensaeure (18:3,omega 3) und/oder deren derivate enthaltende formulierungen, sowie verfahren zu ihrer herstellung und anwendung in ernaehrung und medizin
EP0423199A1 (de) * 1988-07-01 1991-04-24 LITMAN, Ira Verbindung und verfahren zur verbesserung und steigerung der verbrauchsdauer von backöl
DK206489D0 (da) * 1989-04-28 1989-04-28 Novo Nordisk As Method of inactivating phospholipase
US5108916A (en) * 1989-06-05 1992-04-28 Rhone-Poulenc Rorer, S.A. Process for stereoselectively hydrolyzing, transesterifying or esterifying with immobilized isozyme of lipase from candida rugosa

Also Published As

Publication number Publication date
EP0567662A1 (de) 1993-11-03
EP0567662B1 (de) 1997-03-05
GR3023151T3 (en) 1997-07-30
US5393538A (en) 1995-02-28
ES2098389T3 (es) 1997-05-01
DE69217913T2 (de) 1997-06-12
DK0567662T3 (da) 1997-08-25
DE69217913D1 (de) 1997-04-10

Similar Documents

Publication Publication Date Title
DE69217913D1 (de) Verfahren zur Aromatisierung von Milchschokolade
DE3587519D1 (de) Verfahren zur herstellung von l-aminosaeuren.
DE3780145D1 (de) Verfahren zur herstellung hochkonzentrierter phosphorsaeure.
DE3860671D1 (de) Verfahren zur herstellung von 2,6-dialkylnaphthalin.
DE3785530D1 (de) Verfahren zur herstellung von l-arginin.
DE69003243D1 (de) Verfahren zur kontinuierlichen herstellung von "cottage cheese" aus ultrafiltrierter milch.
DE3780527D1 (de) Verfahren zur herstellung von 5'-guanyl-saeure.
DE3674379D1 (de) Verfahren zur herstellung von perfluorcarbonsaeuren.
DE58902890D1 (de) Verfahren zur herstellung von 2,5-diarylaminoterephthalsaeuren.
DE3772341D1 (de) Verfahren zur herstellung von carbonsaeuren.
DE3786463D1 (de) Verfahren zur herstellung von milch mit niedrigem phosphorgehalt.
DE3768426D1 (de) Verfahren zur herstellung von 4,4'-biphenyldicarbonsaeure.
DE3785119D1 (de) Verfahren zur herstellung von aminosaeuren.
DE69315763D1 (de) Verfahren zur Herstellung eines Geschmackstoffes
DE3872007D1 (de) Verfahren zur herstellung von carbonsaeuren.
DE3677838D1 (de) Verfahren zur herstellung von alkylestern von 3,4-epoxybuttersaeure.
DE3885949D1 (de) Verfahren zur Herstellung von Silylketenacetalen.
DE3874496D1 (de) Verfahren zur herstellung von 4,4'-dibrombiphenyl.
DE3871029D1 (de) Verfahren zur herstellung von esterverbindungen vom pyrethroidtyp.
DE3586741D1 (de) Verfahren zur herstellung von 5'-guanylsaeure.
DE59200677D1 (de) Verfahren zur Herstellung von Alkansulfonylbenzoesäuren.
DE3770059D1 (de) Verfahren zur herstellung von 4,4'-bis-phenol.
DE59006636D1 (de) Verfahren zur herstellung von alkansulfonylbenzoesäuren.
DE69001427D1 (de) Verfahren zur herstellung von 1,6-hexendiensaeuren aus butendiol.
DE3582354D1 (de) Verfahren zur herstellung von l-aminosaeuren.

Legal Events

Date Code Title Description
REN Ceased due to non-payment of the annual fee