ECSP992870A - CHOCOLATE CRUMPS - Google Patents
CHOCOLATE CRUMPSInfo
- Publication number
- ECSP992870A ECSP992870A ECSP992870A ECSP992870A EC SP992870 A ECSP992870 A EC SP992870A EC SP992870 A ECSP992870 A EC SP992870A EC SP992870 A ECSP992870 A EC SP992870A
- Authority
- EC
- Ecuador
- Prior art keywords
- weight
- solids
- sugar
- mixture
- chocolate
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title abstract 4
- 244000299461 Theobroma cacao Species 0.000 abstract 7
- 239000007787 solid Substances 0.000 abstract 7
- 235000009470 Theobroma cacao Nutrition 0.000 abstract 4
- 239000000203 mixture Substances 0.000 abstract 3
- 238000010438 heat treatment Methods 0.000 abstract 2
- 235000013336 milk Nutrition 0.000 abstract 2
- 239000008267 milk Substances 0.000 abstract 2
- 210000004080 milk Anatomy 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 235000020121 low-fat milk Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Confectionery (AREA)
Abstract
Se describen un proceso para la preparación de grumos de chocolate el cual comprende mezclar por calentamiento 5 y calentar sólidos de leches bajos en grasa, azúcar, en ausencia o presencia de sólidos de cacao y desde 1.2 hasta 8% en peso de agua, y en base en el peso de la mezcla, en un mezclador a una temperatura de de 85oC a 120oC, reaccionar a una temperatura de 85o a 180oC durante un periodo desde 2.5 hasta 25 minutos seguido por 10 secado hasta un contenido de humedad de menos de 3% en peso, en base en el peso total de la mezcla. La presente invención también proporciona grumos de chocolate concentrados que comprenden sólidos de leche bajos en grasa, azúcar y opcionalmente sólidos de cacao, en donde la proporción de sólidos de leche respecto a 15 azúcar está entre 1:1.5 y 1:01. Cuando están presentes sólidos de cacao preferiblemente la cantidad de sólidos de cacao en los grumos de chocolate concentrados está entre 10 y 15% en peso en base en el peso total de la mezcla.A process for the preparation of chocolate lumps is described which comprises mixing by heating 5 and heating milk solids low in fat, sugar, in the absence or presence of cocoa solids and from 1.2 to 8% by weight of water, and in based on the weight of the mixture, in a mixer at a temperature of 85oC to 120oC, react at a temperature of 85o to 180oC for a period of 2.5 to 25 minutes followed by 10 drying to a moisture content of less than 3% by weight, based on the total weight of the mixture. The present invention also provides concentrated chocolate lumps comprising low-fat milk solids, sugar and optionally cocoa solids, wherein the ratio of milk solids to sugar is between 1: 1.5 and 1:01. When cocoa solids are present, preferably the amount of cocoa solids in the concentrated chocolate lumps is between 10 and 15% by weight based on the total weight of the mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ECSP992870 ECSP992870A (en) | 1999-02-26 | 1999-02-26 | CHOCOLATE CRUMPS |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ECSP992870 ECSP992870A (en) | 1999-02-26 | 1999-02-26 | CHOCOLATE CRUMPS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ECSP992870A true ECSP992870A (en) | 1999-08-12 |
Family
ID=42043859
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ECSP992870 ECSP992870A (en) | 1999-02-26 | 1999-02-26 | CHOCOLATE CRUMPS |
Country Status (1)
| Country | Link |
|---|---|
| EC (1) | ECSP992870A (en) |
-
1999
- 1999-02-26 EC ECSP992870 patent/ECSP992870A/en unknown
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