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    PROCESS FOR PRODUCING SOLID SEED PARTICLES
    5.
    发明公开
    PROCESS FOR PRODUCING SOLID SEED PARTICLES 审中-公开
    生产固体种子颗粒的方法

    公开(公告)号：EP3307075A1

    公开(公告)日：2018-04-18

    申请号：EP16807921.8

    申请日：2016-06-09

    申请人： AAK AB (Publ)

    发明人： ANDERSEN, Morten Daugaard

    IPC分类号： A23D9/02 ,  A23G1/36 ,  C11B15/00

    CPC分类号： A23D9/02 ,  A23G1/36 ,  C11B15/00 ,  C11C3/10

    摘要： The invention relates to a process for producing solid seed particles comprising an edible fat, the process comprising the steps of (a)providing a flow of edible fat, the edible fat having an outset temperature (OT), (b)in a crystallization zone (CZ) performing a crystallization at a decreased temperature (DT) in a crystallization period (CP) of 1-150 seconds, (c)feeding an output from the crystallization zone (CZ) into a transformation zone (TZ), (d)in the transformation zone (TZ) performing a transformation of crystals produced in step (b) into higher melting crystal polymorphic forms at transformation temperature (TT) above said decreased temperature (DT) to obtain a transformed edible fat and (e) particulating said transformed edible fat into solid seed particles by at least cooling the edible fat processed according to step (d) to a temperature below which the edible fat solidifies.

    A METHOD OF PREVENTING, INHIBITING OR MITIGATING BLOOM IN A FILLED CHOCOLATE PRODUCT
    6.
    发明公开
    A METHOD OF PREVENTING, INHIBITING OR MITIGATING BLOOM IN A FILLED CHOCOLATE PRODUCT 审中-公开

    公开(公告)号：EP3214944A4

    公开(公告)日：2018-04-18

    申请号：EP15856274

    申请日：2015-10-26

    申请人： AAK AB PUBL

    发明人： JUUL BJARNE

    IPC分类号： A23G1/54 ,  A23G1/00 ,  A23G3/34 ,  A23G7/00

    CPC分类号： A23G1/54 ,  A23G1/0006 ,  A23G1/04 ,  A23G1/305 ,  A23G1/36 ,  A23G3/0065 ,  A23G7/0093 ,  A23G7/02 ,  A23G2220/20

    摘要： The present invention relates to a method of preventing, inhibiting or mitigating bloom in a filled chocolate product, said method comprising: a) An inline heating step comprising at least one of heating the chocolate shell at a heating temperature of at least 25° C., heating the center-filled chocolate shell at a heating temperature of at least 25° C. and heating the filled chocolate product at a heating temperature of at least 25° C. and said method comprising at least of b) A shell cooling step comprising cooling said chocolate shell at a cooling temperature below 20° C., c) A filling cooling step comprising cooling said center-filled chocolate shell at a cooling temperature below 20° C., d) A final cooling step comprising cooling said filled chocolate product at a cooling temperature below 20° C., said inline heating step being comprised in at least one of step b)-d) or being arranged between step b) and c) or between steps c) and d). The invention further relates to products obtained by said method, and a system for obtaining such product.

    CHOCOLATE
    9.
    发明公开
    CHOCOLATE 有权
    SCHOKOLADE

    公开(公告)号：EP3042569A4

    公开(公告)日：2017-04-05

    申请号：EP14841643

    申请日：2014-09-04

    申请人： NISSHIN OILLIO GROUP LTD

    发明人： OONISHI KIYOMI

    IPC分类号： A23G1/00 ,  A23G1/30

    CPC分类号： A23G1/36 ,  A23G1/00 ,  A23G1/005 ,  A23V2002/00

    摘要： A chocolate contains 25 to 65 mass% of fats and oils, the fats and oils containing 5 to 50 mass% of tricaprin. Furthermore, a provided method of manufacturing a chocolate includes: performing a tempering treatment to a melted chocolate prepared so as to contain 25 to 65 mass% of fats and oils, the fats and oils containing 5 to 50 mass% of tricaprin; and cooling and solidifying a liquid chocolate obtained after the tempering treatment.

    摘要翻译： 巧克力含有25〜65质量％的油脂，该油脂含有5〜50质量％的三癸酸甘油酯。 另外，所提供的巧克力制造方法包括：对制备成含有25〜65质量％油脂的熔融巧克力进行强化处理，所述油脂含有5〜50质量％甘油三癸酸酯; 并将回火处理后得到的液体巧克力冷却固化。

    CONFECTIONERY PRODUCTION
    10.
    发明公开
    CONFECTIONERY PRODUCTION 审中-公开
    SÜSSWARENPRODUKTION

    公开(公告)号：EP3128850A1

    公开(公告)日：2017-02-15

    申请号：EP15720394.4

    申请日：2015-04-07

    申请人： Mars, Incorporated

    发明人： KRIEL, Tania ,  HOLT, Anais ,  CATTARUZZA, Andrea ,  MARANGONI, Alejandro ,  STORTZ, Terri

    IPC分类号： A23G1/00 ,  A23G1/32 ,  A23G1/40

    CPC分类号： A23G1/36 ,  A23G1/0009 ,  A23G1/005 ,  A23G1/32 ,  A23G1/40 ,  A23V2002/00

    摘要： A method for preparing a heat tolerant confectionery product comprising a fat and a sweetener, said method comprising combining together a confectionery composition comprising a fat and a sweetener and a non-aqueous solvent, and wherein the non-aqueous solvent is one in which the sweetener is partially soluble, such as ethanol. Enhanced hardness is achieved by ensuring that either (a) the average particle size of the sweetener is less than 50 μm, for example from 4-20 μm; or (b) the non-aqueous solvent contains less than 4% w/w water. Confectionery such chocolate obtained by this process forms a further aspect of invention.

    摘要翻译： 一种制备包含脂肪和甜味剂的耐热糖果产品的方法，所述方法包括将包含脂肪和甜味剂和非水溶剂的糖食组合物组合在一起，并且其中所述非水溶剂是其中甜味剂 是部分可溶的，如乙醇。 通过确保（a）甜味剂的平均粒径小于50μm，例如4-20μm，可以获得提高的硬度; 或（b）非水溶剂含有小于4％w / w的水。 通过该方法获得的糖果这样的巧克力形成本发明的另一方面。