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    METHOD OF MAKING A REDUCED FAT CHOCOLATE CONFECTIONERY PRODUCT
    1.
    发明申请
    METHOD OF MAKING A REDUCED FAT CHOCOLATE CONFECTIONERY PRODUCT 审中-公开
    制造减少脂肪巧克力食品的方法

    公开(公告)号：WO2012129087A2

    公开(公告)日：2012-09-27

    申请号：PCT/US2012/029426

    申请日：2012-03-16

    Applicant: THE HERSHEY COMPANY ,  WANG, Xiaoying ,  ZERPHY, Gregory T. ,  HICKEY, Julie

    Inventor： WANG, Xiaoying ,  ZERPHY, Gregory T. ,  HICKEY, Julie

    IPC: A23G1/36 ,  A23G1/48 ,  A23G1/32 ,  A23G1/46 ,  A23G3/40

    CPC classification number: A23G1/32 ,  A23G1/0016 ,  A23G1/36 ,  A23G1/38

    Abstract: A method for creating a reduced fat confectionery product is disclosed. The method includes providing a mixture of a chocolate compatible fat and a sweetener, thereafter refining the mixture to form a powder having a predetermined average particle size, thereafter agitating the refined powder mixture at a temperature above the melting temperature of the chocolate compatible fat to form a dough and thereafter solidifying the dough to form a confectionery product having a total formulated fat content of less than 29% by weight.

    Abstract translation: 公开了一种用于制造减肥脂肪糖果产品的方法。 该方法包括提供巧克力相容的脂肪和甜味剂的混合物，然后将混合物精制以形成具有预定平均粒度的粉末，然后在高于巧克力相容性脂肪的熔融温度的温度下搅拌精制粉末混合物以形成 面团，然后使面团固化，形成总配方脂肪含量低于29重量％的糖果产品。

    PROCESS FOR PREPARING CHOCOLATE CRUMB
    2.
    发明申请
    PROCESS FOR PREPARING CHOCOLATE CRUMB 审中-公开
    制备巧克力蛋白的方法

    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

    IPC: A23G1/00 ,  A23G1/04 ,  A23G1/56

    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。

    PROCESS FOR PREPARING CHOCOLATE CRUMB
    3.
    发明申请
    PROCESS FOR PREPARING CHOCOLATE CRUMB 审中-公开
    制备巧克力蛋白的方法

    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

    IPC: A23G1/00 ,  A23G1/56

    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。

    PROCESS FOR THE ROASTING OF COCOA
    4.
    发明申请
    PROCESS FOR THE ROASTING OF COCOA 审中-公开
    COCOA的过程

    公开(公告)号：WO2006008627A1

    公开(公告)日：2006-01-26

    申请号：PCT/IB2005/002014

    申请日：2005-07-14

    Applicant: CARGILL INCORPORATED ,  VAN DER MEER, Henricus, J., J.

    Inventor： VAN DER MEER, Henricus, J., J.

    IPC: A23G1/00

    CPC classification number: A23G1/0016 ,  A23G1/0006 ,  A23G1/0009 ,  A23G1/002 ,  A23G1/56

    Abstract: The invention relates to a process for the roasting of cocoa and to a process for the manufacture of cocoa liquor, cocoa powder and cocoa butter. The invention further relates to cocoa liquor, cocoa powder and cocoa butter obtainable in the process according to the invention, their use in the manufacture of chocolate products and to chocolate products made from the cocoa liquor or cocoa powder of the invention. The process for the roasting of cocoa comprises the steps of wetting cocoa nibs with water up to a water content of at least 5 wt %, grinding the wetted cocoa nibs, thus reducing and homogenising particle size of the nibs, shaping the ground nibs to form shaped agglomerated cocoa particles, and roasting the shaped agglomerated cocoa particles at a temperature between 80 and 160°C. The process is more economic from process technology point of view and the obtained roasted cocoa and cocoa powder and liquor made thereof have improved colour and taste and a low acrylamide content..

    Abstract translation: 本发明涉及焙烧可可的方法以及制造可可液，可可粉和可可脂的方法。 本发明还涉及在根据本发明的方法中可获得的可可液，可可粉和可可脂，它们在制造巧克力产品中的用途以及由本发明的可可液或可可粉制成的巧克力产品。 焙烧可可的方法包括用至少5重量％的水含量润湿可可可可粉的步骤，研磨润湿的可可粉，从而减少和均化笔尖的粒径，使研磨的笔尖形成 形状的附聚可可颗粒，并在80至160℃的温度下焙烧成形的附聚可可颗粒。 该工艺从工艺技术角度来说更为经济，所得到的可可粉和可可粉及其制成的液体具有改善的颜色和味道，而且丙烯酰胺含量低。

    WHOLE COCOA BEAN PRODUCTS
    5.
    发明申请
    WHOLE COCOA BEAN PRODUCTS 审中-公开
    整个可可豆产品

    公开(公告)号：WO2005004619A3

    公开(公告)日：2005-02-10

    申请号：PCT/EP2004008431

    申请日：2004-07-09

    Applicant: NATRACEUTICAL SA ,  ZUMBE ALBERT

    Inventor： ZUMBE ALBERT

    IPC: A23G1/00

    CPC classification number: A23G1/0016 ,  A23G1/002

    Abstract: A process in which whole cocoa bean product, specifically a whole cocoa bean powder or liquor, is produced comprising the steps of subjecting the whole cocoa bean to a cleaning step in which the whole cocoa beans are passed through a cleaning machine that removes dried cocoa pulp, pieces of pod and other extraneous material to yield cleaned whole cocoa beans; pressing the whole cocoa beans to reduce the fat content to not more than 15wt% and to form a presscake and fat which is removed, subjecting the presscake to a particle size reduction step to obtain a bean intermediate whereby no more than 1vol% of the product has a particle size greater than or equal to 1cm; subjecting the bean intermediate to a microbicidal step to obtain a bean intermediate with a reduced microbiological content; subjecting the bean intermediate with reduced microbiological content to a drying step to reduce the moisture content to no more than 7wt% to give a dried bean intermediate; subjecting the dried bean intermediate to a particle size reduction step whereby no more than 2wt% of the product has a particle size of greater than or equal to 150µm characterized in that substantially no solids other than fat are removed; and a whole cocoa bean product is produced as the end product;

    Abstract translation: 其中生产全可可豆产品，特别是整个可可豆粉或酒的方法包括以下步骤：使整个可可豆进行清洁步骤，其中使整个可可豆通过清洁机，该清洁机除去干燥的可可果肉 ，荚和其他外来物质的碎片以产生清洁的整个可可豆; 压制整个可可豆以将脂肪含量降低至不超过15重量％并形成滤饼和去除的脂肪，将滤饼进行粒度减小步骤以获得豆制品中间体，由此不超过1体积％的产品 具有大于或等于1cm的粒径; 使豆中间体进行杀微生物步骤以获得微生物含量降低的豆中间体; 使具有降低的微生物含量的豆中间产物进行干燥步骤以将水分含量降低至不超过7重量％以得到干豆中间产物; 使干燥的豆类中间体进行粒度减小步骤，由此不超过2重量％的产品具有大于或等于150μm的粒度，其特征在于基本上不除脂肪以外的固体被去除; 并且生产完整的可可豆产品作为最终产品;

    PROCESS FOR PRODUCING COCOA BUTTER AND COCOA POWDER BY LIQUEFIED GAS EXTRACTION
    6.
    发明申请
    PROCESS FOR PRODUCING COCOA BUTTER AND COCOA POWDER BY LIQUEFIED GAS EXTRACTION 审中-公开
    通过液化气体萃取生产椰子油和咖啡粉的方法

    公开(公告)号：WO2004034801A3

    公开(公告)日：2004-09-23

    申请号：PCT/US0332636

    申请日：2003-10-15

    Applicant: CARGILL INC

    Inventor： GUSEK TODD W ,  JIRJIS BASSAM F ,  PURTLE IAN C

    IPC: A23G1/00 ,  A23G1/56 ,  A23G1/04

    CPC classification number: A23G1/56 ,  A23G1/0006 ,  A23G1/0009 ,  A23G1/0016

    Abstract: A process for treating cocoa mass which includes mixing cocoa mass with a saturated hydrocarbon solvent to provide a slurry and separating the slurry to provide a stream enriched in cocoa butter and a stream enriched in cocoa solids is provided. The mixing may advantageously be carried out under passive mixing conditions, at relatively low temperature, and/or with short mixing times.

    Abstract translation: 提供了一种处理可可块的方法，其包括将可可块与饱和烃溶剂混合以提供浆料并分离浆料以提供富含可可脂的料流和富含可可固体的物流。 混合可以有利地在相对较低的温度和/或短的混合时间的被动混合条件下进行。

    DISPERSIBLE COCOA PRODUCTS
    7.
    发明申请
    DISPERSIBLE COCOA PRODUCTS 审中-公开
    不同的COCOA产品

    公开(公告)号：WO2004034802A1

    公开(公告)日：2004-04-29

    申请号：PCT/US2003/032756

    申请日：2003-10-15

    Applicant: CARGILL, INCORPORATED

    Inventor： NIJHUIS, Theo ,  GUSEK, Todd, W. ,  JIRJIS, Bassam, F. ,  PURTLE, Ian

    IPC: A23G1/00

    CPC classification number: A23G1/56 ,  A23G1/0006 ,  A23G1/0009 ,  A23G1/0016

    Abstract: An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is added to wet cocoa mass comprising remaining cocoa butter and remaining solvent from the liquid extraction. The residual solvent improves the uniformity of mixing between the cocoa mass and the dispersing agent.

    Abstract translation: 一种用于增加可溶粉末的分散性的改进方法，其已经用液体溶剂萃取方法处理以降低脂肪含量。 将分散剂如卵磷脂加入到含有剩余可可脂和来自液体提取物的剩余溶剂的湿可可块中。 残余溶剂改善了可可块与分散剂之间的混合均匀性。

    METHOD OF MAKING A HEAT STABLE CHOCOLATE CONFECTIONERY PRODUCT
    10.
    发明申请
    METHOD OF MAKING A HEAT STABLE CHOCOLATE CONFECTIONERY PRODUCT 审中-公开
    制造热稳定的巧克力糖果产品的方法

    公开(公告)号：WO2012129080A2

    公开(公告)日：2012-09-27

    申请号：PCT/US2012/029406

    申请日：2012-03-16

    Applicant: THE HERSHEY COMPANY ,  WANG, Xiaoying ,  HICKEY, Julie

    Inventor： WANG, Xiaoying ,  HICKEY, Julie

    IPC: A23G1/36

    CPC classification number: A23G1/32 ,  A23G1/0016 ,  A23G1/36 ,  A23G1/38

    Abstract: A method of producing a heat resistant chocolate confectionery product is disclosed. The method provides for such products to be made without the addition of water and which can be made with traditional chocolate making ingredients to yield a dough. The dough retains its shape above the melting point of fats in the product, while the product still retains a flavor and mouthfeel comparable with chocolate made by traditional methods.

    Abstract translation: 公开了一种生产耐热巧克力糖果产品的方法。 该方法提供这样的产品，而不需要添加水，并且可以用传统的巧克力制成成分制成面团。 面团保持其形状高于产品中脂肪的熔点，而产品仍保留与传统方法制成的巧克力相当的风味和口感。

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