[go: up one dir, main page]

MX2017003345A - Producto de confiteria de chocolate estable en el calor y metodos para elaborarlos. - Google Patents

Producto de confiteria de chocolate estable en el calor y metodos para elaborarlos.

Info

Publication number
MX2017003345A
MX2017003345A MX2017003345A MX2017003345A MX2017003345A MX 2017003345 A MX2017003345 A MX 2017003345A MX 2017003345 A MX2017003345 A MX 2017003345A MX 2017003345 A MX2017003345 A MX 2017003345A MX 2017003345 A MX2017003345 A MX 2017003345A
Authority
MX
Mexico
Prior art keywords
heat stable
confectionery product
confectionery
blend
making same
Prior art date
Application number
MX2017003345A
Other languages
English (en)
Inventor
Wang Xiaoying
Jose PEREZ GONZALEZ Maria
Doulgas Brown Burton
Marie BENJAMIN Susan
Hoffman Carey
Worthing David
Teets Dennis
Original Assignee
Hershey Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hershey Co filed Critical Hershey Co
Publication of MX2017003345A publication Critical patent/MX2017003345A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • User Interface Of Digital Computer (AREA)

Abstract

Se proporciona un proceso para formar un producto de confitería estable en el calor y un producto de confitería estable al calor. El proceso para formar un producto de confitería estable en el calor comprende llevar a cabo una primera secuencia de proceso que comprende formular una mezcla de un edulcorante, una grasa de confitería junto con sólidos leche, sólidos de cacao o ambos, y llevar a cabo el conchado de la mezcla; proporcionar un aditivo de hidrato de azúcar pre-dimensionado; y agregar el aditivo de hidrato de azúcar a la mezcla al final de la primera secuencia para formar una pasta de confitería con fluidez, seguido por enfriamiento de la pasta de confitería a un sólido. El producto de confitería estable al calor que incluye hidrato de azúcar, visiblemente está desprovisto de una capa blanquecina, y se forma de acuerdo con el proceso descrito anteriormente.
MX2017003345A 2014-09-15 2015-09-15 Producto de confiteria de chocolate estable en el calor y metodos para elaborarlos. MX2017003345A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201462050380P 2014-09-15 2014-09-15
PCT/US2015/050082 WO2016044206A1 (en) 2014-09-15 2015-09-15 Heat stable chocolate confectionery product and method of making same

Publications (1)

Publication Number Publication Date
MX2017003345A true MX2017003345A (es) 2017-06-21

Family

ID=55533730

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2017003345A MX2017003345A (es) 2014-09-15 2015-09-15 Producto de confiteria de chocolate estable en el calor y metodos para elaborarlos.

Country Status (7)

Country Link
US (1) US20160278399A1 (es)
CN (1) CN107105698A (es)
BR (1) BR112017005148B1 (es)
CA (1) CA2921022C (es)
MX (1) MX2017003345A (es)
MY (1) MY184696A (es)
WO (1) WO2016044206A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106720820B (zh) * 2016-11-28 2020-08-11 汕头市甜甜乐糖果食品有限公司 一种不易脱油和霜化的巧克力酱及其制备方法
WO2025169109A1 (en) * 2024-02-09 2025-08-14 The Hershey Company Heat-tolerant chocolate and the process of preparing the heat-tolerant chocolate thereof

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1083636B (de) * 1958-01-23 1960-06-15 Maizena Werke G M B H Deutsche Verfahren zur Herstellung von Schokoladenerzeugnissen
US3961980A (en) * 1974-08-05 1976-06-08 General Mills, Inc. Production of powdered sucrose:dextrose blends
US5149560A (en) * 1991-03-25 1992-09-22 Mars, Inc. Heat-resistant chocolate and method of making same
US5505982A (en) * 1994-01-28 1996-04-09 Fmc Corporation Chocolate confection
US5523110A (en) * 1994-06-23 1996-06-04 Nestec S.A Chocolate heat-resistance by particulate polyol gel addition
US5474795A (en) * 1994-08-19 1995-12-12 Kraft Foods, Inc. Dextrose-containing chocolate products with sucrose fatty acid polyester fat substitutes
FR2802551B1 (fr) * 1999-12-17 2006-08-04 Roquette Freres Dextrose hydrate pulverulent et son procede de preparation
WO2007008480A1 (en) * 2005-07-07 2007-01-18 Nanotherapeutics, Inc. Process for milling and preparing powders and compositions produced thereby
EP2335491A1 (en) * 2007-03-16 2011-06-22 Cargill, Incorporated Improved chocolate composition
WO2012129080A2 (en) * 2011-03-18 2012-09-27 The Hershey Company Method of making a heat stable chocolate confectionery product
EP2567621A1 (en) * 2011-09-12 2013-03-13 Kraft Foods R & D, Inc. Method of producing chocolate
PL3536160T3 (pl) * 2011-09-12 2024-05-20 Kraft Foods Schweiz Holding Gmbh Wyrób czekoladowy
HK1210577A1 (en) * 2012-09-28 2016-04-29 马斯公司 Heat resistant chocolate
WO2014152491A1 (en) * 2013-03-15 2014-09-25 The Hershey Company Method of making a heat stable chocolate confectionery product

Also Published As

Publication number Publication date
US20160278399A1 (en) 2016-09-29
CA2921022C (en) 2018-05-01
WO2016044206A1 (en) 2016-03-24
BR112017005148B1 (pt) 2022-04-12
MY184696A (en) 2021-04-17
BR112017005148A2 (pt) 2018-03-06
CA2921022A1 (en) 2016-03-15
CN107105698A (zh) 2017-08-29

Similar Documents

Publication Publication Date Title
MY190733A (en) Amorphous porous particles for reducing sugar in food
PH12018500038A1 (en) Cocoa products based on unfermented cocoa beans and methods for preparing the same
MY198645A (en) Glycosylated steviol glycoside compositions and methods of preparing glycosylated steviol glycoside compositions
WO2016123430A3 (en) Method for preparing a delivery system of one or more active ingredients in an edible composition
MX395046B (es) Composición de grasa comestible.
MX2017003345A (es) Producto de confiteria de chocolate estable en el calor y metodos para elaborarlos.
PH12020550633A1 (en) Method for producing powder oil and fat composition
WO2015127320A3 (en) Single serve beverage compositions
WO2015175910A8 (en) Caramelized compositions
PH12016500106A1 (en) Lollipop and manufacturing process thereof
SI3834621T1 (sl) Stepalnik za proizvodnjo sladoleda in podobnih izdelkov
MY190426A (en) Coconut sugar alternative
CN105707184A (zh) 香蕉味饼干
CL2018001628A1 (es) Mejora del sabor natural de las composiciones para malteadas con cacao
MX2020001932A (es) Composiciones alimenticias que contienen producto de cacao de sabor atenuado como masa de relleno.
UA101766U (ru) Способ производства холодного сладкого блюда "шоколадная тапиока"
UA85671U (ru) Способ производства козинаков
FI20145739A7 (fi) Munalevite ja menetelmä sen valmistamiseksi
UA108609U (uk) Композиція інгредієнтів для виробництва жирової начинки для вафель
UA104404C2 (ru) Способ производства козинаков
PH22018000889U1 (en) Process of making cacao (theobroma) cupcakes with honey-cinnamon frosting
IN2015MU01990A (es)
WO2016181175A3 (ru) Семейство молочных глазированных десертов, штучных изделий из свежего сыра и йогурта и способ их изготовления
UA102688U (uk) Батончик "святецький"
UA100479U (ru) Фондан специального назначения