BR9900843A - Fragmento de chocolate. - Google Patents

Fragmento de chocolate.

Info

Publication number
BR9900843A
BR9900843A BR9900843-2A BR9900843A BR9900843A BR 9900843 A BR9900843 A BR 9900843A BR 9900843 A BR9900843 A BR 9900843A BR 9900843 A BR9900843 A BR 9900843A
Authority
BR
Brazil
Prior art keywords
weight
solids
fragment
sugar
mixture
Prior art date
Application number
BR9900843-2A
Other languages
English (en)
Other versions
BR9900843B1 (pt
Inventor
Richard Gibson
Loreta Jercher
Sophie Carli
Euan Armstrong
Brian Samuel
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
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=BR9900843(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of BR9900843A publication Critical patent/BR9900843A/pt
Publication of BR9900843B1 publication Critical patent/BR9900843B1/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
    • 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

Patente de Invenção: <B>"FRAGMENTO DE CHOCOLATE"<D> Um processo para a preparação de fragmento de chocolate que compreende mistura e mistura de aquecimento e aquecimento de sólidos de leite de baixo teor de gordura, açúcar, na ausência ou presença de sólidos de cacau e de 1,2 a 8% em peso de água baseado no peso da mistura em um misturador em uma temperatura de 85 a 120°C, reagindo em uma temperatura de 85 a 180°C por um período de 2,5 a 25 minutos seguido por secagem para um teor de umidade de menos que 3% em peso baseado no peso total da mistura. A presente invenção também provê um fragmento de chocolate concentrado compreendendo sólidos de leite de baixo teor de gordura, açúcar e opcionalmente sólidos de cacau onde a razão de sólidos de leite para açúcar está entre 1:1,5 e 1:0,1. Quando sólidos de cacau estão presentes, preferivelmente a quantidade de sólidos de cacau no fragmento de chocolate concentrado é de 10 a 15% em peso baseado no peso total da mistura.
BRPI9900843-2A 1998-03-02 1999-03-02 processos para preparaÇço de fragmento de chocolate e de chocolate ao leite, bem como referidos fragmento de chocolate e chocolate ao leite. BR9900843B1 (pt)

Applications Claiming Priority (1)

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

Publications (2)

Publication Number Publication Date
BR9900843A true BR9900843A (pt) 2000-05-16
BR9900843B1 BR9900843B1 (pt) 2010-08-24

Family

ID=10827844

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI9900843-2A BR9900843B1 (pt) 1998-03-02 1999-03-02 processos para preparaÇço de fragmento de chocolate e de chocolate ao leite, bem como referidos fragmento de chocolate e chocolate ao leite.

Country Status (24)

Country Link
US (2) US6261627B1 (pt)
EP (2) EP1245158B1 (pt)
JP (1) JPH11289986A (pt)
CN (1) CN1094314C (pt)
AR (1) AR018569A1 (pt)
AT (2) ATE222703T1 (pt)
AU (1) AU760133B2 (pt)
BR (1) BR9900843B1 (pt)
CA (1) CA2260406A1 (pt)
CO (1) CO5050299A1 (pt)
CZ (1) CZ70799A3 (pt)
DE (2) DE69902602T3 (pt)
DK (1) DK0940085T3 (pt)
ES (2) ES2181360T5 (pt)
GB (1) GB9804401D0 (pt)
HU (1) HUP9900484A3 (pt)
IN (1) IN187099B (pt)
MY (1) MY133475A (pt)
NO (1) NO315451B1 (pt)
NZ (1) NZ334370A (pt)
PT (1) PT940085E (pt)
RU (1) RU2222201C2 (pt)
TR (1) TR199900450A3 (pt)
ZA (1) ZA991633B (pt)

Families Citing this family (56)

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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
JP2005506846A (ja) * 2001-10-30 2005-03-10 ソシエテ デ プロデユイ ネツスル ソシエテ アノニム チョコレート風味調節
EP1308094A3 (en) * 2001-10-30 2004-02-25 Societe Des Produits Nestle S.A. Chocolate crumb flavour manipulation
PL361644A1 (en) * 2003-08-13 2004-02-09 Cargill (Polska) Sp.z o.o. Method of manufacture of condensed milk
ES2363157T3 (es) * 2004-07-12 2011-07-22 Archer-Daniels-Midland Company Composiciones alimentarias y procedimientos relacionados.
US8617635B2 (en) * 2005-06-01 2013-12-31 The Hershey Company Chocolate products containing amorphous solids and methods of producing same
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
DE102006033012A1 (de) * 2006-07-17 2008-01-24 Hochschule Neubrandenburg Verfahren zur Aufbereitung von Milchpulver für die Schokoladenherstellung
US20080113075A1 (en) * 2006-11-09 2008-05-15 Barry Callebaut Ag Compositions
WO2008055599A1 (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
GB0901820D0 (en) 2009-02-04 2009-03-11 Cadbury Holdings Ltd Process for the manufacture of chocolate crumb
GB0901818D0 (en) * 2009-02-04 2009-03-11 Cadbury Holdings Ltd Process
GB0901822D0 (en) * 2009-02-04 2009-03-11 Cadbury Holdings Ltd Process
GB0901817D0 (en) * 2009-02-04 2009-03-11 Cadbury Holdings Ltd Process
GB0901823D0 (en) * 2009-02-04 2009-03-11 Cadbury Holdings Ltd Process
GB0901816D0 (en) * 2009-02-04 2009-03-11 Cadbury Holdings Ltd Process
GB0901821D0 (en) * 2009-02-04 2009-03-11 Cadbury Holdings Ltd Process
GB0901824D0 (en) * 2009-02-04 2009-03-11 Cadbury Holdings Ltd Process
GB0901819D0 (en) 2009-02-04 2009-03-11 Cadbury Holdings Ltd Process
ES2581392T5 (es) 2009-10-15 2022-05-13 Buehler Ag Procedimiento y uso para la trituración
EP2389815A1 (en) * 2010-05-31 2011-11-30 Cargill Inc. Milk and chocolate crumb having enhanced caramel flavor
FR2970400B1 (fr) * 2011-01-19 2013-02-22 Eurotab Procede de fabrication de compacts de lait
MY161414A (en) * 2011-03-08 2017-04-14 Meiji Co Ltd Baked Confectionery
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
PL2567622T5 (pl) 2011-09-12 2023-01-02 Kraft Foods R & D, Inc. Produkt czekoladowy i proces jego wytwarzania
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
AU2016232393A1 (en) * 2015-03-19 2017-08-10 Société des Produits Nestlé S.A. Fat-based flavour concentrates and process for producing same
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
CA3006568C (en) 2015-12-01 2024-02-13 Mars, Incorporated Crumb chocolate flavor compositions
KR102457078B1 (ko) * 2016-03-31 2022-10-19 가부시키가이샤 롯데 과자 및 그 제조 방법
AU2018253384B2 (en) 2017-04-12 2023-11-23 Societe Des Produits Nestle S.A. Process for reducing the viscosity of fat based compositions
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
US20240099324A1 (en) * 2020-12-01 2024-03-28 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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CH478534A (fr) 1967-12-27 1969-09-30 Nestle Sa Procédé de fabrication d'un chocolat blanc
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
GB1364500A (en) 1971-12-21 1974-08-21 Cadbury Ltd Method of producing milk chocolate
GB1425839A (en) 1973-08-17 1976-02-18 Cadbury Ltd Method of manufacturing a mild chocolate
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CH598771A5 (pt) * 1975-04-02 1978-05-12 Nestle Sa
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US4086311A (en) 1977-03-09 1978-04-25 General Electric Company Methods for increasing the crushability characteristics of cores for casting advanced superalloy materials
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
DE3502446A1 (de) * 1985-01-25 1986-07-31 Draiswerke Gmbh, 6800 Mannheim Verfahren und mischer zur herstellung von crumb
NL8601256A (nl) * 1986-05-16 1987-12-16 Ver Coop Melkind Werkwijze voor de bereiding van een grondstof voor melkchocolade.
DE3739999A1 (de) * 1987-11-25 1989-07-06 Suedzucker Ag Verfahren zur herstellung von zuckerfreien, diaetetischen und/oder zahnschonenden schokoladen
US4925695A (en) * 1988-08-04 1990-05-15 Hershey Foods Corporation Process of refining saccharide crystals during food processing
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GB9424855D0 (en) * 1994-12-09 1995-02-08 Cadbury Schweppes Plc Process for manufacture of reduced fat chocolate
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Also Published As

Publication number Publication date
EP0940085B1 (en) 2002-08-28
AU1848799A (en) 1999-09-16
PT940085E (pt) 2003-01-31
JPH11289986A (ja) 1999-10-26
US20010012536A1 (en) 2001-08-09
EP1245158B1 (en) 2004-05-19
DK0940085T3 (da) 2002-12-23
CZ70799A3 (cs) 1999-09-15
EP1245158A1 (en) 2002-10-02
DE69902602T2 (de) 2003-04-03
TR199900450A2 (en) 1999-10-21
HUP9900484A3 (en) 2000-12-28
HU9900484D0 (en) 1999-05-28
ES2220850T3 (es) 2004-12-16
DE69902602T3 (de) 2008-10-09
IN187099B (pt) 2002-02-02
EP0940085A2 (en) 1999-09-08
US6706307B2 (en) 2004-03-16
ATE222703T1 (de) 2002-09-15
ZA991633B (en) 2000-10-11
CN1094314C (zh) 2002-11-20
RU2222201C2 (ru) 2004-01-27
CA2260406A1 (en) 1999-09-02
DE69917498D1 (de) 2004-06-24
EP0940085B2 (en) 2008-06-25
EP0940085A3 (en) 2000-03-29
CO5050299A1 (es) 2001-06-27
MY133475A (en) 2007-11-30
DE69902602D1 (de) 2002-10-02
HUP9900484A2 (hu) 2000-02-28
AR018569A1 (es) 2001-11-28
NZ334370A (en) 1999-11-29
NO990989L (no) 1999-09-03
ES2181360T3 (es) 2003-02-16
ES2181360T5 (es) 2008-12-16
CN1229599A (zh) 1999-09-29
DE69917498T2 (de) 2004-09-16
GB9804401D0 (en) 1998-04-29
TR199900450A3 (tr) 1999-10-21
AU760133B2 (en) 2003-05-08
NO990989D0 (no) 1999-03-01
US6261627B1 (en) 2001-07-17
ATE266946T1 (de) 2004-06-15
NO315451B1 (no) 2003-09-08
BR9900843B1 (pt) 2010-08-24

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Legal Events

Date Code Title Description
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 10 (DEZ) ANOS CONTADOS A PARTIR DE 24/08/2010, OBSERVADAS AS CONDICOES LEGAIS.

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time

Free format text: REFERENTE A 20A ANUIDADE.

B24J Lapse because of non-payment of annual fees (definitively: art 78 iv lpi, resolution 113/2013 art. 12)

Free format text: EM VIRTUDE DA EXTINCAO PUBLICADA NA RPI 2504 DE 02-01-2019 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDA A EXTINCAO DA PATENTE E SEUS CERTIFICADOS, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.