Chocolate products, ingredients, processes and uses

A technology for chocolate and products, applied to the incorporation of heat-resisting agent compositions and products, the field of chocolate or chocolate analogs containing heat-resisting agents, which can solve the problem of unpleasant sandy texture, inconvenient long storage time, complicated and other problems to achieve the effect of solving thermal stability and improving shape stability

Pending Publication Date: 2020-01-10
SOC DES PROD NESTLE SA
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These prior art references have disadvantages such as release of water into the chocolate mass, which occurs early in the process and is not delayed long enough for the material to be used in a typical coating process; dispersion of water and Release is not controlled finely enough to avoid an unpleasant gritty texture in the final product; and / or requires activation or inconveniently long storage times in order to fully develop the structure needed to provide stability
[0016] Many of the methods are complex or require additional steps in the production process and / or require the use of emulsifiers and / or gelling agents
The use of such agents can lead to unfavorable organoleptic properties when consuming chocolate products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Chocolate products, ingredients, processes and uses
  • Chocolate products, ingredients, processes and uses
  • Chocolate products, ingredients, processes and uses

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0315] The cocoa pulp powder produced above was raised to room temperature, and mixed with the cocoa liqueur using a standard kitchen food processor (Crypto crushing mixer).

[0316] A Buhler SDY 200 3-cylinder refiner was used to reduce the particle size to 23 microns (measured manually with a micrometer). The cylinder spacing is controlled by setting the pressure on the refiner (meter reading-right 0.7, 7; left 0.4, 6.4; right outlet 0, 11.8 and left outlet 0.8, 7.8).

[0317] Then the refined composition was subjected to refining in the Elkolino ELK-0005-V equipment with the following parameters: before starting the refining step, 100g of cocoa butter was added to the refining machine and processed at 45°C for 10 minutes and 500 rpm Minutes, then change the temperature and speed to 56°C, the time is 220 minutes, and 1200 rpm. Add 500g of cocoa butter, and change the temperature to 45°C, 60 minutes, 1500 revolutions per minute.

[0318] Then manually adjust the temperature of the...

Embodiment 2

[0320] This example was prepared according to the method described in Example 1, but the amount of cocoa pulp powder was modified as shown in Table 1.

Embodiment 3

[0322] This example was prepared according to the method described in Example 2, but the refining step provided a particle size of 41 microns and added strawberry chunks in the specified amount.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a chocolate product.

Description

[0001] The invention relates to the field of new chocolate products, new ingredients used in said products, and uses of the new ingredients. [0002] In addition, the present invention relates to a fat-based heat-resistant agent composition, a preparation method thereof, a method for heat-resistant chocolate or the like, and chocolate or a chocolate analogue containing the heat-resistant agent. Specifically, the present invention relates to the use of enzymes in the method of the present invention and their incorporation into the thermochemical agent composition and products of the present invention. Background technique [0003] Although it is well known that cocoa plants are harvested to produce cocoa seeds used to provide cocoa liquor, cocoa butter and cocoa powder, the other parts of the cocoa pod are not utilized. [0004] Cocoa pods are composed of shell, pulp and cocoa beans. The pulp is the aromatic, moist body surrounding the pod. [0005] In the initial processing of cocoa ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32A23G1/48A23G1/00
CPCA23G1/002A23G1/32A23G1/48A23G1/00A23G1/40A23G1/423A23L33/20
Inventor D·费斯特林B·库舍尔J·B·维埃拉
Owner SOC DES PROD NESTLE SA
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap