公开(公告)号：US20100183795A1

公开(公告)日：2010-07-22

申请号：US12666230

申请日：2008-05-05

申请人： Peter Braun ,  Bernd Schmidt ,  Andreas Ziegler ,  Erich Staubli

发明人： Peter Braun ,  Bernd Schmidt ,  Andreas Ziegler ,  Erich Staubli

IPC分类号： A23D7/005 ,  A23D7/02 ,  A23G1/30

CPC分类号： A23G1/0006 ,  A23G1/325 ,  A23G1/36 ,  A23G1/56 ,  A23G2200/08

摘要： The invention relates to a method of producing a fat-containing suspension and/or a fat-containing emulsion, in particular a chocolate or a chocolate-like fat composition, by mixing an emulsion formed by means of a reactive emulsifying technique, which emulsion has a disperse aqueous phase and a continuous fat phase, with a fat phase, in particular a cocoa mass. The invention relates, in particular, to a method of producing agave syrup-containing chocolate, wherein an emulsion consisting of cocoa butter or another fat or fat mixture and agave syrup or an aqueous sugar solution is generated and mixed with cocoa mass. According to the invention, the emulsion and later the chocolate are stabilized by emulsification at elevated temperature and evaporating the agave syrup or the sugar solution in the emulsified state. An otherwise customary comminution of the dry materials is therefore no longer necessary since the fineness necessary for sensory properties is set by the emulsifying process.

摘要翻译： 本发明涉及通过混合通过反应性乳化技术形成的乳液来生产含脂肪的悬浮液和/或含脂肪的乳液，特别是巧克力或巧克力状脂肪组合物的方法，该乳液具有 分散水相和连续脂肪相，具有脂肪相，特别是可可块。 本发明特别涉及一种制备含有水杨酸糖浆的巧克力的方法，其中由可可脂或其他脂肪或脂肪混合物和龙舌兰糖浆或糖水溶液组成的乳液产生并与可可块混合。 根据本发明，通过在升高的温度下乳化使乳液和以后的巧克力稳定，并将乳化糖浆或糖溶液蒸发成乳化状态。 因此，通过乳化处理来确定感官特性所需的细度，因此不再需要干燥材料的常规粉碎。

公开(公告)号：US08241693B2

公开(公告)日：2012-08-14

申请号：US12666230

申请日：2008-05-05

申请人： Peter Braun ,  Bernd Schmidt ,  Andreas Ziegler ,  Erich Staubli

发明人： Peter Braun ,  Bernd Schmidt ,  Andreas Ziegler ,  Erich Staubli

IPC分类号： A23G3/32

CPC分类号： A23G1/0006 ,  A23G1/325 ,  A23G1/36 ,  A23G1/56 ,  A23G2200/08

摘要： The invention relates to a method of producing a fat-containing suspension and/or a fat-containing emulsion, in particular a chocolate or a chocolate-like fat composition, by mixing an emulsion formed by means of a reactive emulsifying technique, which emulsion has a disperse aqueous phase and a continuous fat phase, with a fat phase, in particular a cocoa mass. The invention relates, in particular, to a method of producing agave syrup-containing chocolate, wherein an emulsion consisting of cocoa butter or another fat or fat mixture and agave syrup or an aqueous sugar solution is generated and mixed with cocoa mass. According to the invention, the emulsion and later the chocolate are stabilized by emulsification at elevated temperature and evaporating the agave syrup or the sugar solution in the emulsified state. An otherwise customary comminution of the dry materials is therefore no longer necessary since the fineness necessary for sensory properties is set by the emulsifying process.

摘要翻译： 本发明涉及通过混合通过反应性乳化技术形成的乳液来生产含脂肪的悬浮液和/或含脂肪的乳液，特别是巧克力或巧克力状脂肪组合物的方法，该乳液具有 分散水相和连续脂肪相，具有脂肪相，特别是可可块。 本发明特别涉及一种制备含有水杨酸糖浆的巧克力的方法，其中由可可脂或其他脂肪或脂肪混合物和龙舌兰糖浆或糖水溶液组成的乳液产生并与可可块混合。 根据本发明，通过在升高的温度下乳化使乳液和以后的巧克力稳定，并将乳化糖浆或糖溶液蒸发成乳化状态。 因此，通过乳化处理来确定感官特性所需的细度，因此不再需要干燥材料的常规粉碎。