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1.发明授权公开(公告)号：US11452302B2
公开(公告)日：2022-09-27
申请号：US15026323
申请日：2014-10-01
申请人： Bühler AG
摘要： Spherical particles, agglomerates of spherical particles, methods of producing spherical particles, food suspensions and consumable masses which have spherical particles, and food products which contain a food suspension and/or a consumable mass are disclosed. The particles contain a matrix material composed of an amorphously solidified biopolymer, preferably having a dextrose equivalent greater than 20 and having an equilibrium water content preferably less than 10 wt %. The solid particles and/or liquid and/or gas volumes are embedded in the matrix material. The food suspension contains a substantially homogeneous carrier material in which spherical particles are embedded. A consumable mass comprises an agglomerate of particles where some of the particles are spherical particles. Use of embedded cocoa particles reduces the roughness of the cocoa particles and a flow point white eliminating the need for emulsifiers. This allows up to a 50% reduction of the fat phase and production of a low-calorie chocolate product.
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公开(公告)号：US20220217990A1
公开(公告)日：2022-07-14
申请号：US17614793
申请日：2020-06-01
申请人： MEIJI CO., LTD.
发明人： Kazuhiro MUKAIYAMA , Kaoru HIGAKI
摘要： The invention provides a method for manufacturing oily confectionery, including a step of stirring an oily confectionery base containing 10% by mass or more or a milk protein or 20% by mass or more of a nonfat milk solid content for 1 hour or more with a temperature held at 50° C. or more and 60° C. or less.
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公开(公告)号：US11357240B2
公开(公告)日：2022-06-14
申请号：US15779203
申请日：2016-11-30
申请人： NESTEC S.A.
发明人： Vincent Daniel Maurice Meunier , Marina Dupas-Langlet , Julien Philippe Nicolas Mahieux , Andrew Steven Whitehouse , Laurent Forny
IPC分类号： A23G1/40 , A23L27/30 , A23P10/40 , A23L3/46 , A23L29/30 , A23G3/42 , A23G9/34 , A23G1/36 , A23G1/46 , C13B50/00 , A23P10/20
摘要： The present invention relates to amorphous porous particles comprising sugar, a bulking 940 agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.
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公开(公告)号：US20200329729A1
公开(公告)日：2020-10-22
申请号：US16502945
申请日：2019-07-03
摘要： The present technical solution refers to food and confectionary industry. In particular, it refers to the method for cooking chocolate with processed buckwheat tea seeds based on original compositions and handcraft technology of production.The technical problem of this technical solution lies in production of a chocolate product that has a consistent quality, contains only natural ingredients and is enriched by both macro- and microelements. Such product also has useful properties for the consumers, ingenious taste and smell and gastronomical attractiveness in comparison with other existing types of chocolate.
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公开(公告)号：US20180295869A1
公开(公告)日：2018-10-18
申请号：US15766281
申请日：2016-10-05
发明人： Salvatore Villa , EDWARD MCDONALD
IPC分类号： A23L29/238 , A23G3/40 , A23G3/42 , A23G1/46 , A23G1/48 , A23G1/54 , A23L29/256
摘要： There is provided a food composition comprising at least one edible oil in a gel matrix wherein the composition is a flexible cohesive solid at a temperature in a range of from 3° to 6° C. The composition can contain cocoa solids and/or other edible ingredients such as food pastes, fruit preparations, jams and the like. In at least some embodiments the composition can be provided in sheet form, typically with a thickness in a range of from 2 mm to 6 mm. The composition can be used as a snack by itself or be provided on other food items as an edible layering and further, can be provided in packaged slice form. In a further embodiment there is provided a package of sheets or slice of the composition. There is also described a method for providing the composition.
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公开(公告)号：US20120321755A1
公开(公告)日：2012-12-20
申请号：US13510646
申请日：2010-11-22
摘要： A chocolate beverage composition is provided having a white, non-discolored foam on its surface. The chocolate beverage composition includes a foaming creamer and discrete, substantially non-powdered cocoa solids. The composition may be suitable for forming a beverage on the addition of a hot or cold liquid. The composition may also include a sweetening agent, a flavouring agent, a thickener, or a whitener. A beverage dispensing container of the beverage composition is also provided and may be in the form of a cartridge, sachet, pod or capsule and may be used with a beverage dispensing machine. Methods of forming the beverage composition are also provided.
摘要翻译： 提供了巧克力饮料组合物，其表面上具有白色，未变色的泡沫。 巧克力饮料组合物包括泡沫奶油和离散的，基本上非粉末的可可固体。 该组合物可适用于在添加热或冷液体时形成饮料。 组合物还可以包括甜味剂，调味剂，增稠剂或增白剂。 还提供了饮料组合物的饮料分配容器，并且可以是药筒，小药囊，胶囊或胶囊的形式，并且可以与饮料分配机一起使用。 还提供了形成饮料组合物的方法。
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公开(公告)号：US20110305814A1
公开(公告)日：2011-12-15
申请号：US13147397
申请日：2010-02-03
CPC分类号： A23G1/56 , A23G1/0009 , A23G1/0016
摘要： A process is described for the preparation of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture so as to form sweetened condensed milk The sweetened condensed milk is heated to a temperature in the range of 75 to 110° C. for a period of 10 to 60 minutes, and cocoa mass/liquor are added and mixed to sweetened condensed milk to form a mixture. The mixture is then subjected to conditions effective to bring about a sugar crystallisation in the mixture, and dried so as to form chocolate crumb.
摘要翻译： 描述了制备巧克力屑的过程。 提供牛奶和糖混合物，或将牛奶和糖混合在一起以形成混合物，并从混合物中蒸发液体，以形成甜化的炼乳。将甜炼乳加热至75℃ 至110℃，持续10至60分钟，并加入可可块/液并将其与甜炼乳混合以形成混合物。 然后将混合物进行有效地在混合物中引起糖结晶的条件，并干燥以形成巧克力屑。
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公开(公告)号：US20110300287A1
公开(公告)日：2011-12-08
申请号：US13147438
申请日：2010-02-03
CPC分类号： A23G1/0009 , A23G1/0016 , A23G1/56
摘要： The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixtune; e) drying the mixture at a temperature in the range of 50 to 95° C. for 35 to 200 minutes so as to form chocolate crumb; and f) cooling the chocolate crumb by subjecting it to a temperature which is less than the drying temperature. The drying parameters employed in the process result in superior flavour and texture development of the chocolate crumb.
摘要翻译： 本发明涉及巧克力屑制造方法和使用该方法制造的巧克力屑和糖果产品。 该方法包括：a）提供牛奶和糖混合物或混合在一起，将牛奶和糖混合以形成混合物; b）从混合物中蒸发液体; c）在步骤（a）和/或（b）期间和/或之后向混合物中加入可可块/液体; d）使混合物达到有效地在混合物中引起糖结晶的条件; e）将混合物在50至95℃的温度下干燥35至200分钟，以形成巧克力屑; 以及f）通过使其达到低于干燥温度的温度来冷却巧克力屑。 在该方法中使用的干燥参数导致巧克力屑的优良风味和质地发展。
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公开(公告)号：US20110300286A1
公开(公告)日：2011-12-08
申请号：US13147430
申请日：2010-02-03
CPC分类号： A23G1/56 , A23G1/0009 , A23G1/0016
摘要： A process for chocolate crumb manufacture and an apparatus for preparing chocolate crumb. The process for preparing chocolate crumb comprises: a) supplying a milk and sugar mixture, or mixing together milk and sugar, in a reaction vessel; b) evaporating excess liquid from the mixture in the reaction vessel so as to form sweetened condensed milk; c) adding cocoa mass/liquor to the reaction vessel during and/or after steps (a) and/or (b); d) subjecting the mixture in the reaction vessel to conditions effective to bring about sugar crystallisation in the mixture; and e) drying the mixture so as to form chocolate crumb. The process is efficient in that initial evaporation of excess liquid takes place in the same vessel used for mixing and processing the constituents of the crumb. In one embodiment all of the steps a to e take place in a single reaction vessel.
摘要翻译： 巧克力屑制造方法和用于制备巧克力屑的装置。 制备巧克力屑的方法包括：a）在反应容器中供应牛奶和糖混合物，或将牛奶和糖混合在一起; b）从反应容器中的混合物中蒸发过量的液体，以形成甜炼乳; c）在步骤（a）和/或（b）期间和/或之后向反应容器中加入可可块/液体; d）使反应容器中的混合物经受使混合物中糖结晶有效的条件; 和e）干燥混合物以形成巧克力屑。 该过程是有效的，因为过量液体的初始蒸发发生在用于混合和加工碎屑的组分的相同容器中。 在一个实施方案中，所有步骤a至e都发生在单个反应容器中。
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公开(公告)号：US20090238941A1
公开(公告)日：2009-09-24
申请号：US12300297
申请日：2007-04-19
申请人： Norhayati Hussain
发明人： Norhayati Hussain
IPC分类号： A23G1/46
CPC分类号： C08L5/00 , A23G1/0036 , A23G1/40 , A23L27/34 , A23L29/244 , A23L33/105 , A23L33/21 , A23V2002/00 , A23V2250/5062 , A23V2250/64
摘要： This invention describes formulations for prebiotic milk and dark chocolates comprising of admixture of cocoa components, milk components, emulsifier, a flavor component and sweetener wherein said sweetener comprising of inulin and isolmalt. Also disclosed herein are the methods for producing said prebiotic milk and dark chocolates.
摘要翻译： 本发明描述了益生元乳和黑巧克力的制剂，其包含可可组分，乳组分，乳化剂，风味组分和甜味剂的混合物，其中所述甜味剂包含菊粉和异麦芽糖。 本文还公开了用于生产所述益生元牛奶和黑巧克力的方法。
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