UA95234C2 - Сильнопористое кондитерское изделие - Google Patents

Сильнопористое кондитерское изделие

Info

Publication number
UA95234C2
UA95234C2 UAA200712696A UAA200712696A UA95234C2 UA 95234 C2 UA95234 C2 UA 95234C2 UA A200712696 A UAA200712696 A UA A200712696A UA A200712696 A UAA200712696 A UA A200712696A UA 95234 C2 UA95234 C2 UA 95234C2
Authority
UA
Ukraine
Prior art keywords
confectionery material
highly aerated
confectionery product
aerated confectionery
pressure
Prior art date
Application number
UAA200712696A
Other languages
English (en)
Ukrainian (uk)
Inventor
Джозефін Хаделт
Пітер Кукі
Джеремі Харгрівз
Original Assignee
Нестек С.А.
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 Нестек С.А. filed Critical Нестек С.А.
Publication of UA95234C2 publication Critical patent/UA95234C2/ru

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
    • 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
    • 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
    • A23G1/0026—Mixing; Roller milling for preparing chocolate
    • A23G1/003—Mixing; Roller milling for preparing chocolate with introduction or production of gas, or under vacuum; Whipping; Manufacture of cellular mass
    • 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
    • A23G2220/00—Products with special structure
    • A23G2220/02—Foamed, gas-expanded or cellular 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

Изобретение относится к способу производства сильнопористого кондитерского материала с непрерывной жировой фазой, который имеет очень низкую плотность, ниже 0,2 г/см3 и по крайней мере равную 0,1 г/см3, в котором на первой стадии азот или эквивалентный газ вводят в кондитерский материал при повышенном давлении, имеющем величину в интервале от 1,5 до 50 бар, лучше от 2 до 10 бар, и еще лучше от 3 до 8 бар, после чего давление снижают для образования в кондитерском материале пузырьков размером, малозаметным для невооруженного человеческого глаза, на второй стадии аэрированный кондитерский материал подвергают дальнейшему снижению давления для расширения мелких пузырьков, а на третьей стадии кондитерский материал подвергают отвердению охлаждением при поддержании сниженного давления. Изобретение также относится к сильнопористому кондитерскому материалу с непрерывной жировой фазой, который имеет очень низкую плотность, ниже 0,2 г/см3 и по крайней мере равную 0,1 г/см3, и который сохраняет свою структуру и способен формоваться.
UAA200712696A 2005-05-20 2006-05-19 Сильнопористое кондитерское изделие UA95234C2 (ru)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP05104299 2005-05-20

Publications (1)

Publication Number Publication Date
UA95234C2 true UA95234C2 (ru) 2011-07-25

Family

ID=35385309

Family Applications (1)

Application Number Title Priority Date Filing Date
UAA200712696A UA95234C2 (ru) 2005-05-20 2006-05-19 Сильнопористое кондитерское изделие

Country Status (14)

Country Link
US (2) US20080193622A1 (ru)
EP (1) EP1885190A1 (ru)
JP (1) JP2008539774A (ru)
CN (1) CN101208013B (ru)
AU (1) AU2006249088B2 (ru)
BR (1) BRPI0610865A2 (ru)
CA (1) CA2608569C (ru)
EA (1) EA016812B1 (ru)
EG (1) EG24758A (ru)
MX (1) MX2007014398A (ru)
NZ (1) NZ563404A (ru)
UA (1) UA95234C2 (ru)
WO (1) WO2006122823A1 (ru)
ZA (1) ZA200711079B (ru)

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* Cited by examiner, † Cited by third party
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GB0703719D0 (en) * 2007-02-27 2007-04-04 Callebaut Barry Composition
PL2873330T3 (pl) * 2007-05-16 2017-08-31 Kraft Foods R & D, Inc. Jadalna kompozycja spożywcza jako struktura barierowa przeciw wilgoci i odporna na wilgoć
US20090112767A1 (en) 2007-10-25 2009-04-30 Ayman Hammad Escrow system and method
US8707319B2 (en) * 2008-06-26 2014-04-22 Visa International Service Association Resource location verification by comparing and updating resource location with a location of a consumer device after a threshold of location mismatches is exceeded
US20090327135A1 (en) * 2008-06-26 2009-12-31 Loc Duc Nguyen Credit card paired with location identifiable device for point of service fraud detection
US20100303971A1 (en) * 2009-06-02 2010-12-02 Whitewave Services, Inc. Producing foam and dispersing creamer and flavor through packaging
CZ307689B6 (cs) * 2009-06-22 2019-02-20 Societe des Produits NestlĂ© S.A. Způsob výroby provzdušněného výrobku
WO2012036230A1 (ja) * 2010-09-17 2012-03-22 株式会社明治 気泡含有油脂性菓子
EP2621287B1 (en) * 2010-09-30 2015-04-08 Unilever PLC Aerated chocolate composition and preparation thereof
GB2492138B (en) * 2011-06-23 2016-07-06 Cosmetic Warriors Ltd Solid cosmetic composition with dispersed gas bubbles
PL2543258T3 (pl) 2011-07-06 2018-03-30 Kraft Foods R & D, Inc. Sposób wytwarzania skorupki wyrobu cukierniczego
EP2543260A1 (en) 2011-07-06 2013-01-09 Kraft Foods R & D, Inc. Method for manufacturing an aerated confectionery shell
PL2543259T3 (pl) 2011-07-06 2018-02-28 Kraft Foods R & D, Inc. Sposób wytwarzania skorupek wyrobów cukierniczych
EP2606740A1 (en) * 2011-12-23 2013-06-26 Nestec S.A. Aerated chocolate
JP2013158312A (ja) * 2012-02-07 2013-08-19 Sugihara Craft:Kk 菓子・ケーキの製造方法
AU2013242114B2 (en) * 2012-03-30 2015-04-02 Magnum IP Holdings B.V. Aerated chocolate composition
GB2508825B (en) * 2012-12-11 2018-04-04 Cosmetic Warriors Ltd Composition
CN106998731A (zh) * 2014-12-19 2017-08-01 雀巢产品技术援助有限公司 充气的脂肪基产品及其制备
BR112018074314A2 (pt) * 2016-08-30 2019-03-12 Nestec S.A. material de chocolate aerado
CN109195449A (zh) * 2016-08-30 2019-01-11 雀巢产品技术援助有限公司 微充气巧克力物质
JP7016322B2 (ja) * 2016-08-30 2022-02-04 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 方法及び組成物
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

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GB1490814A (en) * 1975-07-22 1977-11-02 Cadbury Ltd Heat-resistant chocolate product and method of manufacturing same
CH632420A5 (de) * 1977-07-27 1982-10-15 Oakes E T Ltd Verfahren zur herstellung eines zellfoermigen erzeugnisses, und anwendung desselben zur herstellung eines erzeugnisses aus schokolade.
US4410552A (en) * 1981-08-13 1983-10-18 Godiva Chocolatier, Inc. Composite confection
DE3687649T2 (de) * 1985-12-20 1993-06-03 Morinaga & Co Konditorwaren.
JPH07121197B2 (ja) * 1986-07-19 1995-12-25 株式会社ロツテ 気泡入りチヨコレ−ト菓子およびその製造方法
EP0410507A3 (en) * 1989-07-25 1991-10-02 Unilever Nv Aerated fat-continuous compositions
JP2726535B2 (ja) * 1989-12-28 1998-03-11 花王株式会社 気泡入りチョコレートおよびその製法
US5238698A (en) * 1992-06-17 1993-08-24 Jacobs Suchard Ag Product and process for producing milk chocolate
US6180158B1 (en) * 1998-06-12 2001-01-30 General Mills, Inc. Process for aerated confection
AU2001274625A1 (en) * 2000-06-27 2002-01-08 Meiji Seika Kaisha Ltd. Hollow cakes containing puffed chocolate and process for producing the same
FR2812793B1 (fr) * 2000-08-11 2003-05-30 Gervais Danone Sa Procede de fabrication d'un produit alimentaire aere et produit ainsi obtenu
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WO2002076225A1 (fr) * 2001-03-22 2002-10-03 Fuji Oil Company, Limited Produits de chocolat fouette et procede de production de ces produits
JP4102256B2 (ja) * 2003-06-11 2008-06-18 明治製菓株式会社 減圧冷却装置、膨化含気油脂性菓子の製造装置及び製造方法
JP4058639B2 (ja) * 2004-06-28 2008-03-12 江崎グリコ株式会社 発泡チョコレート及びその製造法

Also Published As

Publication number Publication date
AU2006249088A1 (en) 2006-11-23
WO2006122823A1 (en) 2006-11-23
MX2007014398A (es) 2008-02-12
EP1885190A1 (en) 2008-02-13
CN101208013A (zh) 2008-06-25
CN101208013B (zh) 2013-07-17
EG24758A (en) 2010-07-26
AU2006249088B2 (en) 2012-02-16
NZ563404A (en) 2010-01-29
BRPI0610865A2 (pt) 2010-08-03
EA200702559A1 (ru) 2008-04-28
EA016812B1 (ru) 2012-07-30
ZA200711079B (en) 2009-03-25
US20080193622A1 (en) 2008-08-14
JP2008539774A (ja) 2008-11-20
US20120027907A1 (en) 2012-02-02
CA2608569C (en) 2015-06-30
CA2608569A1 (en) 2006-11-23

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