公开(公告)号：WO1996039045A1

公开(公告)日：1996-12-12

申请号：PCT/US1996004699

申请日：1996-04-05

Applicant: KRAFT FOODS, INC.

Inventor： KRAFT FOODS, INC. ,  CULLY, Kevin, John ,  CARVALLO, Federico de Loyola ,  ABDALLAH, Qadri, Mustafa ,  GAIM-MARSONER, Gunther, Rudolf

IPC: A23G01/00

CPC classification number: A23G1/18 ,  A23G1/125

Abstract: The present invention is directed to a method for reducing the viscosity of melted chocolate. In the method, a chocolate mixture is provided which includes a chocolate source, a fat source and a sweetener. The chocolate mixture is subjected to refining and conching or other processing. Thereafter, the liquified chocolate mixture, which is liquified during conching, is subjected to high shear mixing while the chocolate mixture is still in the molten state.

Abstract translation: 本发明涉及一种降低熔融巧克力粘度的方法。 在该方法中，提供巧克力混合物，其包括巧克力源​​，脂肪源和甜味剂。 将巧克力混合物进行精炼和精炼或其它加工。 此后，在精炼期间液化的液化巧克力混合物在巧克力混合物仍处于熔融状态时进行高剪切混合。