BRPI0602299A - métodos para preparação de uma composição à base de chocolate e de um produto de chocolate com uma composição à base de chocolate, e, material à base de chocolate - Google Patents

métodos para preparação de uma composição à base de chocolate e de um produto de chocolate com uma composição à base de chocolate, e, material à base de chocolate

Info

Publication number
BRPI0602299A
BRPI0602299A BRPI0602299-5A BRPI0602299A BRPI0602299A BR PI0602299 A BRPI0602299 A BR PI0602299A BR PI0602299 A BRPI0602299 A BR PI0602299A BR PI0602299 A BRPI0602299 A BR PI0602299A
Authority
BR
Brazil
Prior art keywords
chocolate
based composition
preparing
methods
product
Prior art date
Application number
BRPI0602299-5A
Other languages
English (en)
Inventor
Gabriele M Kopp
Original Assignee
Kraft Foods R & D Inc
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 Kraft Foods R & D Inc filed Critical Kraft Foods R & D Inc
Publication of BRPI0602299A publication Critical patent/BRPI0602299A/pt
Publication of BRPI0602299B1 publication Critical patent/BRPI0602299B1/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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/002—Processes for preparing or treating cocoa beans or nibs
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/0009—Manufacture or treatment of liquids, creams, pastes, granules, shreds or 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

Landscapes

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

Abstract

"MéTODOS PARA PREPARAçãO DE UMA COMPOSIçãO à BASE DE CHOCOLATE E DE UM PRODUTO DE CHOCOLATE COM UMA COMPOSIçãO à BASE DE CHOCOLATE, E, MATERIAL à BASE DE CHOCOLATE". Um processo para preparação de composições à base de chocolate e chocolates feitos com as mesmas, incluindo moer amêndoas limpas de cacau e pelo menos um outro ingrediente de chocolate particulado seco diferente em uma única operação de uma maneira de curta duração. O preparo de base de chocolate inclui uma operação de moagem efetuada sem a necessidade de mover partes mecânicas e sem a presença de licor de chocolate. A base de chocolate obtida do tratamento de moagem é auto-estável e adequada para uso na produção de chocolate do ponto de vista funcional e sensorial.
BRPI0602299-5A 2005-06-16 2006-06-16 Métodos para preparação de uma composição à base de chocolate. BRPI0602299B1 (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP05012967A EP1733625B1 (en) 2005-06-16 2005-06-16 Process for producing granular chocolate base materials for chocolate production and products thereof

Publications (2)

Publication Number Publication Date
BRPI0602299A true BRPI0602299A (pt) 2007-02-21
BRPI0602299B1 BRPI0602299B1 (pt) 2015-04-07

Family

ID=35197947

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0602299-5A BRPI0602299B1 (pt) 2005-06-16 2006-06-16 Métodos para preparação de uma composição à base de chocolate.

Country Status (11)

Country Link
EP (1) EP1733625B1 (pt)
AR (1) AR053631A1 (pt)
AT (1) ATE404070T1 (pt)
BR (1) BRPI0602299B1 (pt)
DE (1) DE602005008929D1 (pt)
DK (1) DK1733625T3 (pt)
ES (1) ES2310785T3 (pt)
NO (1) NO330864B1 (pt)
OA (1) OA13343A (pt)
PL (1) PL1733625T3 (pt)
UA (1) UA89764C2 (pt)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8067051B2 (en) 2006-06-19 2011-11-29 Kraft Foods R & D, Inc. Process for milling cocoa shells
GB0714388D0 (en) 2007-07-21 2007-09-05 Barry Callebaut Ag Process and product produced by the process
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
FR2937505B1 (fr) * 2008-10-28 2011-02-11 Joel Morgeat Conditionnement de chocolat, son procede de fabrication et son procede d'utilisation pour la fabrication d'un objet en chocolat de type couverture de chocolat
KR101839169B1 (ko) * 2010-07-16 2018-03-15 인터컨티넨탈 그레이트 브랜즈 엘엘씨 분산성이 증진된 분말로부터 음료를 형성하기 위한 방법 및 장치
GB2482032B (en) 2010-07-16 2013-04-10 Kraft Foods R & D Inc Coffee products and related processes
CN103547165A (zh) 2011-03-18 2014-01-29 赫尔希公司 制造热稳定巧克力糖食产品的方法
GB201106989D0 (en) * 2011-04-27 2011-06-08 Cadbury Uk Ltd Temperature tolerant chocolate
GB2521861A (en) * 2014-01-06 2015-07-08 Kraft Foods R & D Inc Temperature tolerant chocolate
EP3653060B1 (en) 2015-01-16 2024-05-01 Cocoterra Company Chocolate processing system and method
GB2545388B (en) * 2015-08-04 2018-01-31 Neurogenics Holdings Ltd Processing cacao beans
US20180075386A1 (en) * 2016-09-15 2018-03-15 Bext Holdings, LLC Systems and methods of use for commodities analysis, collection, resource-allocation, and tracking
WO2018141353A1 (en) * 2017-01-31 2018-08-09 Neurogenics Holdings Ltd Processing cacao beans
FI129003B (en) 2018-03-02 2021-04-30 Helsinki Heaven Oy Process for preparing a chocolate composition and chocolate composition
US11470853B2 (en) 2019-03-15 2022-10-18 CocoTerra Company Interface and application for designing a chocolate-making experience
EP4360468A1 (en) * 2022-10-26 2024-05-01 Frederik Jozef Depoorter A method to produce cacao granulate
GB2626965A (en) * 2023-02-09 2024-08-14 Kraft Foods Schweiz Holding Gmbh Method of manufacturing a chocolate product

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB631027A (en) * 1947-06-11 1949-10-25 Raul F Beich Company Method and apparatus for making chocolate confectionery
CH379248A (de) * 1960-06-09 1964-06-30 Mosimann Gustav Verfahren zur kontinuierlichen Verarbeitung von Kakaomassen
AT264999B (de) * 1963-04-05 1968-09-25 Gustav Mosimann Verfahren zur Verarbeitung von kakaohaltigen Massen
DE1227771B (de) * 1963-12-19 1966-10-27 Miag Muehlenbau Anlage zum Herstellen von Schokolademasse
CH478534A (fr) * 1967-12-27 1969-09-30 Nestle Sa Procédé de fabrication d'un chocolat blanc
JPS61104748A (ja) * 1984-10-29 1986-05-23 Nisshin Flour Milling Co Ltd 高油脂含有食品顆粒
US6786437B2 (en) * 1998-06-19 2004-09-07 Harris J. Ribardi Closed loop cyclonic mill, and method and apparatus for drying and fiberizing material
DE19962049C2 (de) * 1999-12-22 2003-02-27 Babcock Bsh Gmbh Wirbelstrommühle
US6789756B2 (en) * 2002-02-20 2004-09-14 Super Fine Ltd. Vortex mill for controlled milling of particulate solids
DE10253810A1 (de) * 2002-11-18 2004-05-27 Bühler AG Verfahren zur Vermahlung von Kakao

Also Published As

Publication number Publication date
EP1733625B1 (en) 2008-08-13
ATE404070T1 (de) 2008-08-15
ES2310785T3 (es) 2009-01-16
EP1733625A1 (en) 2006-12-20
DE602005008929D1 (de) 2008-09-25
OA13343A (en) 2007-04-13
PL1733625T3 (pl) 2009-01-30
BRPI0602299B1 (pt) 2015-04-07
NO330864B1 (no) 2011-08-01
NO20062795L (no) 2006-12-18
AR053631A1 (es) 2007-05-09
DK1733625T3 (da) 2008-11-24
UA89764C2 (ru) 2010-03-10

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 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: 20 (VINTE) ANOS CONTADOS A PARTIR DE 16/06/2006, OBSERVADAS AS CONDICOES LEGAIS.

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time
B24J Lapse because of non-payment of annual fees (definitively: art 78 iv lpi, resolution 113/2013 art. 12)