GB823556A - Improvements in or relating to the manufacture of chocolate-flavoured milk powders - Google Patents
Improvements in or relating to the manufacture of chocolate-flavoured milk powdersInfo
- Publication number
- GB823556A GB823556A GB17170/56A GB1717056A GB823556A GB 823556 A GB823556 A GB 823556A GB 17170/56 A GB17170/56 A GB 17170/56A GB 1717056 A GB1717056 A GB 1717056A GB 823556 A GB823556 A GB 823556A
- Authority
- GB
- United Kingdom
- Prior art keywords
- powder
- chocolate
- board
- aggregates
- milk
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
- 239000000843 powder Substances 0.000 title abstract 8
- 235000020140 chocolate milk drink Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000000203 mixture Substances 0.000 abstract 3
- 235000020183 skimmed milk Nutrition 0.000 abstract 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 2
- 229930006000 Sucrose Natural products 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 2
- 235000003599 food sweetener Nutrition 0.000 abstract 2
- 239000005720 sucrose Substances 0.000 abstract 2
- 239000003765 sweetening agent Substances 0.000 abstract 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract 1
- WSVLPVUVIUVCRA-KPKNDVKVSA-N Alpha-lactose monohydrate Chemical compound O.O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O WSVLPVUVIUVCRA-KPKNDVKVSA-N 0.000 abstract 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract 1
- 229930091371 Fructose Natural products 0.000 abstract 1
- 239000005715 Fructose Substances 0.000 abstract 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 244000299461 Theobroma cacao Species 0.000 abstract 1
- 235000009499 Vanilla fragrans Nutrition 0.000 abstract 1
- 244000263375 Vanilla tahitensis Species 0.000 abstract 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 abstract 1
- IAIWVQXQOWNYOU-BAQGIRSFSA-N [(z)-(5-nitrofuran-2-yl)methylideneamino]urea Chemical compound NC(=O)N\N=C/C1=CC=C([N+]([O-])=O)O1 IAIWVQXQOWNYOU-BAQGIRSFSA-N 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 abstract 1
- 239000001768 carboxy methyl cellulose Substances 0.000 abstract 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 abstract 1
- 235000019219 chocolate Nutrition 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 abstract 1
- 239000008121 dextrose Substances 0.000 abstract 1
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 abstract 1
- -1 gums Polymers 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 235000008939 whole milk Nutrition 0.000 abstract 1
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
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/042—Manufacture or treatment of liquids, creams, pastes, granules, shreds or powders
- A23G1/047—Transformation of liquids, pastes, creams, lumps, powders, granules or shreds into powders, granules or shreds; Manufacture or treatment of powders
-
- 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
- A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
A chocolate-flavoured milk powder readily dispersible in water is made by mechanically mixing a powder or concentrate of skim milk or whole milk and a chocolate-flavoured powder, i.e. powdered chocolate or ground, roasted cocoa nibs from which all or part of the fat has been removed, and containing, if desired, sweetening agents, flavouring such as vanilla and milk powder, and forming the mixture into aggregates of particles. The preparation preferably contains a sweetening agent, e.g. sucrose, dextrose, fructose, maltose or saccharine, incorporated during the mixing or afterwards. Starches, gums, carboxymethyl cellulose, lecithin may be incorporated. The procedure may be: drying to a powder a cooked wet mix of the chocolate powder containing sucrose and dried skim milk, mixing this powder with skim milk powder and alpha lactose monohydrate, allowing the resulting mixture to fall through moistened air to produce aggregates, and drying the aggregates. Specification 753,600 is referred to. board end the edge of which provides a guide for the knife. Parallel lines 13 may be marked on the board, up to which is moved the loaf face. The vertical edge 11 may incline inwardly. The board may be provided with a crumb-retaining head 16 with a gap for the knife. The abutment may be at the edge of the board base or inwards of that and provided with hinges (Fig. 4, not shown) to lie flat.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US823556XA | 1955-06-13 | 1955-06-13 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB823556A true GB823556A (en) | 1959-11-11 |
Family
ID=22170679
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB17170/56A Expired GB823556A (en) | 1955-06-13 | 1956-06-04 | Improvements in or relating to the manufacture of chocolate-flavoured milk powders |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB823556A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1298960B (en) * | 1960-07-19 | 1969-07-03 | Pillsbury Co | Process for the production of free-flowing sugar or a mixture containing sugar as the main component |
| EP0740904A1 (en) * | 1995-05-02 | 1996-11-06 | Societe Des Produits Nestle S.A. | Improving wettability of powders by microwave treatment |
| EP0891716A1 (en) * | 1997-07-17 | 1999-01-20 | Morinaga & Co., Ltd. | Instant cocoa and method for its preparation |
| WO2003079818A1 (en) * | 2002-03-22 | 2003-10-02 | Galactogen Products Limited | Alertness bar |
| EP1915913A1 (en) * | 2006-10-23 | 2008-04-30 | Nestec S.A. | Taste and flavour modulation by biotransformation in milk products |
| EP3818834A1 (en) * | 2019-11-08 | 2021-05-12 | Société des Produits Nestlé S.A. | Fat based confectionery |
-
1956
- 1956-06-04 GB GB17170/56A patent/GB823556A/en not_active Expired
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1298960B (en) * | 1960-07-19 | 1969-07-03 | Pillsbury Co | Process for the production of free-flowing sugar or a mixture containing sugar as the main component |
| EP0740904A1 (en) * | 1995-05-02 | 1996-11-06 | Societe Des Produits Nestle S.A. | Improving wettability of powders by microwave treatment |
| WO1996034536A1 (en) * | 1995-05-02 | 1996-11-07 | Societe Des Produits Nestle S.A. | Improving wettability of powder by microwave treatment |
| EP0891716A1 (en) * | 1997-07-17 | 1999-01-20 | Morinaga & Co., Ltd. | Instant cocoa and method for its preparation |
| WO2003079818A1 (en) * | 2002-03-22 | 2003-10-02 | Galactogen Products Limited | Alertness bar |
| EP1915913A1 (en) * | 2006-10-23 | 2008-04-30 | Nestec S.A. | Taste and flavour modulation by biotransformation in milk products |
| WO2008049581A1 (en) * | 2006-10-23 | 2008-05-02 | Nestec S.A. | Taste and flavour modulation by biotransformation in milk products |
| US10517311B2 (en) | 2006-10-23 | 2019-12-31 | Societe Des Produits Nestle S.A. | Taste and flavor modulation by biotransformation in milk products |
| EP3818834A1 (en) * | 2019-11-08 | 2021-05-12 | Société des Produits Nestlé S.A. | Fat based confectionery |
| WO2021089796A1 (en) * | 2019-11-08 | 2021-05-14 | Societe Des Produits Nestle S.A. | Fat based confectionery |
| EP3818834B1 (en) | 2019-11-08 | 2024-08-21 | Société des Produits Nestlé S.A. | Fat based confectionery |
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