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公开(公告)号：WO2010089536A8
公开(公告)日：2011-09-09
申请号：PCT/GB2010000176
申请日：2010-02-03
Applicant: CADBURY HOLDINGS LTD , GODFREY GRAHAM , KEOGH ANDREW JOSEPH , JACKSON GRAHAM MAUDSLAY , CHILVER IAN
Inventor： GODFREY GRAHAM , KEOGH ANDREW JOSEPH , JACKSON GRAHAM MAUDSLAY , CHILVER IAN
CPC classification number: A23G1/56 , A23G1/0009 , A23G1/0016
Abstract: 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.
Abstract translation: 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：WO2010089551A1
公开(公告)日：2010-08-12
申请号：PCT/GB2010/000195
申请日：2010-02-03
Applicant: CADBURY HOLDINGS LIMITED , GODFREY, Graham , KEOGH, Andrew, Joseph , JACKSON, Graham, Maudslay , CHILVER, Ian
Inventor： GODFREY, Graham , KEOGH, Andrew, Joseph , JACKSON, Graham, Maudslay , CHILVER, Ian
CPC classification number: A23G1/0016 , A23G1/0009 , A23G1/56
Abstract: A process is described for preparing chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and the mixture is modified so that the total solids are present in the range of 75% to 90% of the mixture. During the process of mixing and/or modifying the mixture, cocoa mass/liquor is added to the mixture. The mixture is then subjected to conditions effective to bring about sugar crystallisation in the mixture, and dried so as to form chocolate crumb.
Abstract translation: 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，并且将混合物进行改性，使得总固体存在于混合物的75％至90％的范围内。 在混合和/或改性混合物的过程中，向混合物中加入可可块/液。 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：WO2010089539A1
公开(公告)日：2010-08-12
申请号：PCT/GB2010/000182
申请日：2010-02-03
Applicant: CADBURY HOLDINGS LIMITED , GODFREY, Graham , KEOGH, Andrew, Joseph , JACKSON, Graham, Maudslay , Chilver, Ian
Inventor： GODFREY, Graham , KEOGH, Andrew, Joseph , JACKSON, Graham, Maudslay , Chilver, Ian
CPC classification number: A23G1/56 , A23G1/0009 , A23G1/0016
Abstract: A process for chocolate crumb manufacture and 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 and mixing cocoa mass/liquor to the mixture during and/or after steps (a) and/or (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation; e) drying the mixture so as to form chocolate crumb; and f) forming the chocolate crumb into a plurality of substantially uniformly shaped pieces. The crumb mixture is formed into a plurality of substantially uniformly shaped pieces. In one embodiment the pieces are formed by passing the chocolate crumb through one or more rollers which have one or more depressions adapted to shape the crumb into the pieces.
Abstract translation: 巧克力碎屑生产工艺和使用该工艺制成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，向混合物中加入并混合可可块/液体; d）对混合物进行有效引起糖结晶的条件; e）干燥混合物以形成巧克力屑; 以及f）将所述巧克力屑形成为多个基本均匀成形的片。 碎屑混合物形成多个基本均匀成形的片。 在一个实施例中，通过将巧克力屑通过一个或多个具有一个或多个凹部的辊而形成碎片，该凹部适于将碎屑成形为片。
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公开(公告)号：WO2010089533A1
公开(公告)日：2010-08-12
申请号：PCT/GB2010/000172
申请日：2010-02-03
Applicant: Cadbury Holdings Limited , Godfrey, Graham , Keogh, Andrew, Joseph , Jackson, Graham, Maudslay , Chilver, Ian
Inventor： Godfrey, Graham , Keogh, Andrew, Joseph , Jackson, Graham, Maudslay , Chilver, Ian
CPC classification number: A23G1/56 , A23G1/0009 , A23G1/0016
Abstract: 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 steps (a) and/or (b); d) effecting sugar crystallisation in the mixture by subjecting the mixture to a temperature in the range of 55 to 1100C, under a lowered pressure in the range of 3.5 to 18kPa for 10 to 20 minutes; and e) drying the mixture so as to form chocolate crumb. The sugar crystallisation parameters employed in the process result in reduced fouling of equipment and chocolate crumb having superior flavour and texture development.
Abstract translation: 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）通过使混合物在55至1100℃的温度下在3.5至18kPa的降低的压力下进行10至20分钟来在混合物中进行糖结晶; 和e）干燥混合物以形成巧克力屑。 该方法中使用的糖结晶参数导致具有优异风味和质地发育的设备和巧克力屑的结垢减少。
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公开(公告)号：WO2010089549A1
公开(公告)日：2010-08-12
申请号：PCT/GB2010/000193
申请日：2010-02-03
Applicant: CADBURY HOLDINGS LIMITED , GODFREY, Graham , KEOGH, Andrew, Joseph , JACKSON, Graham, Maudslay , CHILVER, Ian
Inventor： GODFREY, Graham , KEOGH, Andrew, Joseph , JACKSON, Graham, Maudslay , CHILVER, Ian
CPC classification number: A23G1/56 , A23G1/0009 , A23G1/0016
Abstract: 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) heating the mixture to a temperature in the range of 55 - 110°C under a lowered pressure in the range of 18 - 25 kPa so as to effect evaporation of liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or step (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixture; and e) drying the mixture so as to form chocolate crumb. Evaporation takes place at a reduced temperature and pressure so as to produce a sweetened condensed milk. In one embodiment the milk and sugar mix is evaporated to between 85 - 88 % solids by heating the mixture to between about 85°C to 95°C under a lowered pressure of approximately 24kPa for 30 minutes.
Abstract translation: 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将牛奶和糖混合在一起以形成混合物; b）将混合物在18至25kPa范围内的降压下将混合物加热至55-110℃的温度，以使液体从混合物中蒸发; c）在步骤（a）和/或步骤（b）期间和/或之后向混合物中加入可可块/液体; d）对混合物进行有效的混合物中糖结晶的条件; 和e）干燥混合物以形成巧克力屑。 蒸发在降低的温度和压力下进行，以产生甜化的炼乳。 在一个实施方案中，通过在大约24kPa的降低的压力下将混合物加热至约85℃至95℃30分钟，将乳糖和糖混合物蒸发至85-88％固体。
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Patent Agency Ranking
公开(公告)号：WO2010089542A1
公开(公告)日：2010-08-12
申请号：PCT/GB2010/000186
申请日：2010-02-03
Applicant: CADBURY HOLDINGS LIMITED , GODFREY, Graham , KEOGH, Andrew, Joseph , JACKSON, Graham, Maudslay , CHILVER, Ian
Inventor： GODFREY, Graham , KEOGH, Andrew, Joseph , JACKSON, Graham, Maudslay , CHILVER, Ian
CPC classification number: A23G1/0016 , A23G1/0009 , A23G1/56
Abstract: A process is described for the production 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. During the process of mixing and/or evaporating liquid, cocoa mass/liquor is added and mixed to the mixture. The mixture is then subjected to conditions effective to bring about sugar crystallisation in the mixture, and dried so as to form chocolate crumb. Fat is added after sugar crystallisation.
Abstract translation: 描述了生产巧克力屑的过程。 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。 在混合和/或蒸发液体的过程中，加入可可块/液并混合到混合物中。 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。 糖结晶后加入脂肪。
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公开(公告)号：WO2010089536A1
公开(公告)日：2010-08-12
申请号：PCT/GB2010/000176
申请日：2010-02-03
Applicant: CADBURY HOLDINGS LIMITED , GODFREY, Graham , KOEGH, Andrew, Joseph , JACKSON, Graham, Maudslay , CHILVER, Ian
Inventor： GODFREY, Graham , KOEGH, Andrew, Joseph , JACKSON, Graham, Maudslay , CHILVER, Ian
CPC classification number: A23G1/56 , A23G1/0009 , A23G1/0016
Abstract: 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.
Abstract translation: 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：WO2010089552A1
公开(公告)日：2010-08-12
申请号：PCT/GB2010/000196
申请日：2010-02-03
Applicant: CADBURY HOLDINGS LIMTED , GODFREY, Graham , KEOGH, Andrew, Joseph , JACKSON, Graham, Maudslay , CHILVER, Ian
Inventor： GODFREY, Graham , KEOGH, Andrew, Joseph , JACKSON, Graham, Maudslay , CHILVER, Ian
CPC classification number: A23G1/0016 , A23G1/0009 , A23G1/56
Abstract: A process for the manufacture of chocolate crumb and 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 so as to form sweetened condensed milk; c) adding and mixing cocoa mass/liquor to the sweetened condensed; d) subjecting the sweetened condensed milk and cocoa mass/liquor mixture to conditions effective to bring about sugar crystallisation in the mixture; e) drying the mixture so as to form chocolate crumb; and f) seeding the mixture with sugar during and/or between one or more of steps (c) to (e). The mixture is seeded with sugar so as to promote crystallisation prior to and/or during and/or after sugar crystallisation.
Abstract translation: 使用该方法制造巧克力屑和巧克力屑和糖果产品的过程。 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以形成甜炼乳; c）将可可块/液加入并混合至甜化浓缩物; d）使甜化的炼乳和可可块/液混合物经受有效地在混合物中引起糖结晶的条件; e）干燥混合物以形成巧克力屑; 以及f）在步骤（c）至（e）中的一个或多个步骤期间和/或之间将糖与糖混合。 将混合物用糖接种，以便在糖结晶之前和/或糖结晶期间和/或之后促进结晶。
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公开(公告)号：WO2010089540A1
公开(公告)日：2010-08-12
申请号：PCT/GB2010/000184
申请日：2010-02-03
Applicant: CADBURY HOLDINGS LIMITED , GODFREY, Graham , KEOGH, Andrew, Joseph , JACKSON, Graham, Maudslay , CHILVER, Ian
Inventor： GODFREY, Graham , KEOGH, Andrew, Joseph , JACKSON, Graham, Maudslay , CHILVER, Ian
CPC classification number: A23G1/56 , A23G1/0009 , A23G1/0016
Abstract: 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 1 10°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.
Abstract translation: 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形成混合物，并从混合物中蒸发液体，以形成甜炼乳。 将甜化的炼乳加热至75〜110℃的温度10〜60分钟，加入可可粉/液并混合，使其变成混合物。 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：WO2010089534A1
公开(公告)日：2010-08-12
申请号：PCT/GB2010/000173
申请日：2010-02-03
Applicant: CADBURY HOLDINGS LIMITED , GODFREY, Graham , KEOGH, Andrew Joseph , JACKSON, Graham Maudslay , CHILVER, Ian
Inventor： GODFREY, Graham , KEOGH, Andrew Joseph , JACKSON, Graham Maudslay , CHILVER, Ian
CPC classification number: A23G1/0009 , A23G1/0016 , A23G1/56
Abstract: 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 mixture; 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.
Abstract translation: 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）对混合物进行有效的混合物中糖结晶的条件; 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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