BR0111901A - Produto de confeitaria oco que contém um chocolate expandido, e, processo para a fabricação do mesmo - Google Patents

Produto de confeitaria oco que contém um chocolate expandido, e, processo para a fabricação do mesmo

Info

Publication number
BR0111901A
BR0111901A BR0111901-0A BR0111901A BR0111901A BR 0111901 A BR0111901 A BR 0111901A BR 0111901 A BR0111901 A BR 0111901A BR 0111901 A BR0111901 A BR 0111901A
Authority
BR
Brazil
Prior art keywords
chocolate
hollow
hollow confectionery
confectionery product
bob
Prior art date
Application number
BR0111901-0A
Other languages
English (en)
Inventor
Shunsuke Takeuchi
Yuko Hiratsuka
Eiji Okaya
Original Assignee
Meiji Seika Kaisha
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 Meiji Seika Kaisha filed Critical Meiji Seika Kaisha
Publication of BR0111901A publication Critical patent/BR0111901A/pt

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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0042—Moulding or shaping of cellular or expanded articles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • 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
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered, laminated, coated or filled

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

"PRODUTO DE CONFEITARIA OCO QUE CONTéM UM CHOCOLATE EXPANDIDO, E, PROCESSO PARA A FABRICAçãO DO MESMO". Produto de confeitaria oco de tamanho relativamente grande que contém um chocolate expandido e que tem uma textura muito leve. A saber, um produto de confeitaria oco que tem um volume de espaço de até 100 ml. Os produtos de confeitaria ocos que contêm um chocolate expandido, que são compostos de uma massa de chocolate com gás aprisionado que compreende um éster de ácido graxo de diglicerina ou um óleo misto que contém uma gordura comestível e glicerídeos de ácido graxo tri-saturado contendo ácido beênico, material para semear BOB ou BOB cristalino em pó BOB cristalino em pó são produto de confeitaria oco recheado com a massa de chocolate com gás aprisionado, podem ser obtidos por expansão da massa de chocolate expandido no produto de confeitaria oco sob pressão reduzida e então resfriando-se para fornecer chocolate com gás aprisionado que tem um peso específico aparente de 0,14 a 0,30.
BR0111901-0A 2000-06-27 2001-06-26 Produto de confeitaria oco que contém um chocolate expandido, e, processo para a fabricação do mesmo BR0111901A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2000192370 2000-06-27
PCT/JP2001/005457 WO2002000032A1 (en) 2000-06-27 2001-06-26 Hollow cakes containing puffed chocolate and process for producing the same

Publications (1)

Publication Number Publication Date
BR0111901A true BR0111901A (pt) 2004-02-25

Family

ID=18691514

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0111901-0A BR0111901A (pt) 2000-06-27 2001-06-26 Produto de confeitaria oco que contém um chocolate expandido, e, processo para a fabricação do mesmo

Country Status (9)

Country Link
US (1) US20040022903A1 (pt)
EP (1) EP1297750A4 (pt)
JP (1) JP4922528B2 (pt)
KR (1) KR100514337B1 (pt)
CN (1) CN1543313A (pt)
AU (1) AU2001274625A1 (pt)
BR (1) BR0111901A (pt)
TW (1) TWI221084B (pt)
WO (1) WO2002000032A1 (pt)

Families Citing this family (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6737100B1 (en) 1999-03-30 2004-05-18 Fuji Oil Company, Limited Foamed chocolate and process for producing the same
DE60228570D1 (de) * 2001-05-30 2008-10-09 Meiji Seika Kaisha Getränkter, schichtartig aufgebauter ölhaltiger kuchen und seine herstellung
ES2490595T3 (es) * 2005-02-17 2014-09-04 Abbott Laboratories Administración transmucosal de composiciones de fármacos para tratar y prevenir trastornos en animales
EA016812B1 (ru) * 2005-05-20 2012-07-30 Нестек С.А. Кондитерское изделие с высокой степенью аэрирования
GB0703719D0 (en) * 2007-02-27 2007-04-04 Callebaut Barry Composition
JP4930294B2 (ja) * 2007-09-05 2012-05-16 不二製油株式会社 含気泡チョコレート及びその製造法
KR101779225B1 (ko) * 2009-10-21 2017-09-18 가부시키가이샤 메이지 함침 식품
CN103687498A (zh) * 2011-07-29 2014-03-26 罗蒂株式会社 浸渗有巧克力的点心
WO2013161808A1 (ja) * 2012-04-24 2013-10-31 株式会社明治 油脂移行を抑制した焼成複合菓子
TWI626888B (zh) * 2012-04-25 2018-06-21 Meiji Co Ltd Baking composite dessert and manufacturing method thereof
KR20140079272A (ko) * 2012-12-18 2014-06-26 씨제이제일제당 (주) 김과 곡물 시트를 이용한 김스낵 및 이의 제조방법
MY183482A (en) * 2013-12-27 2021-02-19 Nisshin Oillio Group Ltd Method for manufacturing water-containing heat-resistant chocolate, water-containing heat-resistant chocolate, method for suppressing increase in viscosity of water-containing chocolate mix, and method for forming saccharide skeleton in water-containing heat-resistant chocolate
JP5650346B1 (ja) * 2014-06-04 2015-01-07 森永製菓株式会社 含気チョコレート生地の製造方法及び焼成チョコレートの製造方法
KR101648134B1 (ko) * 2014-08-06 2016-08-16 전주대학교 산학협력단 유과 제조 방법 및 이를 이용하여 제조된 유과
KR101679300B1 (ko) 2014-08-11 2016-11-24 데코리아 제과 주식회사 데코레이션 팽화과자의 제조 방법
US10993457B2 (en) 2014-10-09 2021-05-04 Trade Secret Chocolates Systems and methods for distributing and dispensing chocolate
US11064712B2 (en) 2014-10-09 2021-07-20 Trade Secret Chocolates Systems and methods for distributing and dispensing chocolate
US10952454B2 (en) * 2014-10-09 2021-03-23 Trade Secret Chocolates Systems and methods for distributing and dispensing chocolate
US11224233B2 (en) 2015-10-09 2022-01-18 Trade Secret Chocolates Systems and methods for distributing and dispensing chocolate
US20160128351A1 (en) * 2014-10-09 2016-05-12 Trade Secret Chocolates System and methods for distributing and dispensing chocolates
KR101741749B1 (ko) 2015-09-25 2017-05-30 이석원 초콜릿빵의 제조방법 및 이에 의해 제조된 초콜릿빵
BE1024568B1 (nl) * 2016-12-08 2018-04-11 The Belgian Chocolate Group Nv Werkwijze voor het toevoegen van inert gas in een vulling van een chocoladeproduct

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61185148A (ja) * 1985-02-13 1986-08-18 花王株式会社 空洞を有するクツキ−の製造法
DE3687649T2 (de) * 1985-12-20 1993-06-03 Morinaga & Co Konditorwaren.
JPS63202341A (ja) * 1987-02-19 1988-08-22 Morinaga & Co Ltd 含気チヨコレ−ト及びその製造法
JPH05211842A (ja) * 1992-01-31 1993-08-24 Fuji Oil Co Ltd 起泡性チョコレート組成物
JP2909332B2 (ja) * 1992-12-15 1999-06-23 明治製菓株式会社 膨化中空菓子の製造方法
JP2894946B2 (ja) * 1994-04-01 1999-05-24 株式会社ロッテ プレッツェルおよびその製造方法
JP3343463B2 (ja) * 1995-08-01 2002-11-11 花王株式会社 起泡性チョコレート利用食品
JP3614535B2 (ja) * 1995-10-11 2005-01-26 谷沢菓機工業株式会社 チョコレートコーティング装置
JP3491410B2 (ja) * 1995-10-12 2004-01-26 不二製油株式会社 ショートニングおよびその利用
IN185750B (pt) * 1997-12-08 2001-04-21 Council Scient Ind Res
ID27667A (id) * 1998-10-08 2001-04-19 Fuji Oil Co Ltd Komposisi coklat dan pemakaiannya
US6737100B1 (en) * 1999-03-30 2004-05-18 Fuji Oil Company, Limited Foamed chocolate and process for producing the same

Also Published As

Publication number Publication date
KR20030010697A (ko) 2003-02-05
WO2002000032A1 (en) 2002-01-03
KR100514337B1 (ko) 2005-09-13
JP4922528B2 (ja) 2012-04-25
EP1297750A1 (en) 2003-04-02
AU2001274625A1 (en) 2002-01-08
US20040022903A1 (en) 2004-02-05
TWI221084B (en) 2004-09-21
CN1543313A (zh) 2004-11-03
EP1297750A4 (en) 2004-03-24

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Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 4A, 5A, 6A E 7A ANUIDADES.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO PUBLICADO NA RPI 1963 DE 19.08.2008.