IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0303029
(2007-06-01)
|
등록번호 |
US-8414955
(2013-04-09)
|
우선권정보 |
EP-06114948 (2006-06-02) |
국제출원번호 |
PCT/EP2007/055426
(2007-06-01)
|
§371/§102 date |
20090205
(20090205)
|
국제공개번호 |
WO2007/141222
(2007-12-13)
|
발명자
/ 주소 |
- Descamps, Pierre
- Kegelaers, Yves
|
출원인 / 주소 |
- Puratos Naamloze Vennootschap
|
대리인 / 주소 |
Knobbe Martens Olson & Bear LLP
|
인용정보 |
피인용 횟수 :
0 인용 특허 :
7 |
초록
▼
The invention relates to method for preparing a chocolate composition comprising at least 10% cocoa butter, said method comprising the steps of: (a) Preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocolate mass with a blend of an oil and/or fat having a Solid Fat Co
The invention relates to method for preparing a chocolate composition comprising at least 10% cocoa butter, said method comprising the steps of: (a) Preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocolate mass with a blend of an oil and/or fat having a Solid Fat Content higher than 2% when measured at 30° C. with IUPAC method 2.150 a, and having a Trans Fatty Acid Content below 4%, preferably below 2%, (b) Feeding this mixture in molten state to a scraped surface heat exchanger, wherein the temperature of the scraped surface is below +10° C., advantageously is below 0° C., (c) Crystallization and stabilization of said melt with the aid of said scraped surface heat exchanger, (d) Optionally, extrusion of the thus chilled mixture in block shape. This method advantageously allows the preparation of trans-free chocolate fillings, advantageously without the need of specialty products. The invention further relates to the prepared chocolate fillings and their applications in the chocolate industry.
대표청구항
▼
1. A method for preparing a chocolate composition comprising at least 10% cocoa butter, comprising the steps of: (a) preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocolate mass with a blend of a vegetable oil and/or fat having a Solid Fat Content higher than 2% wh
1. A method for preparing a chocolate composition comprising at least 10% cocoa butter, comprising the steps of: (a) preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocolate mass with a blend of a vegetable oil and/or fat having a Solid Fat Content higher than 2% when measured at 30° C. with IUPAC method 2.150 a, and having a Trans Fatty Acid Content below 4%;(b) feeding the mixture in a molten state to a scraped surface heat exchanger, wherein the temperature of the scraped surface is below 0° C.; and(c) crystallizing and stabilizing said melt with said scraped surface heat exchanger,wherein the said blend of a vegetable oil and/or fat to be admixed to the said chocolate mass comprising cocoa butter is free from cocoa butter equivalents, free from cocoa butter replacers based on hydrogenated fats, and free from specialty fats designed to have a crystallization rate comparable to that of cocoa butter or that of hydrogenated fats andwherein the fats and/or oils are of vegetable origin and are not cocoa butter. 2. The method of claim 1, wherein the temperature of the scraped surface is below −5° C. 3. The method of claim 2, wherein the temperature of the scraped surface is between about −10° C. and about −22° C. 4. The method of claim 1, wherein the fats and/or oils are of a non-hydrogenated origin. 5. The method of claim 1, wherein the fats and/or oils are of a non-lauric origin. 6. The method of claim 1, wherein said blend further comprises animal fats and/or oils. 7. The method of claim 6, further comprising admixing animal fats and/or oils with the chocolate mass and vegetable fats and/or oils. 8. The method of claim 6, wherein said animal fat is milk fat. 9. The method of claim 1, wherein at least one fat and/or oil of vegetable origin is selected from the group consisting of palm oil, soja oil, rapeseed oil, cotton seed oil, palm kernel oil, coprah oil, and their fractions and/or interesterified forms. 10. The method of claim 1, wherein the chocolate mass is comprised of dark chocolate, milk chocolate, household chocolate, white chocolate or any mixture thereof. 11. The method of claim 1, wherein the chocolate composition comprises about 20% to about 80% chocolate. 12. The method of claim 11, wherein the chocolate composition comprises about 40% to about 60% of chocolate. 13. The method of claim 12, wherein the chocolate composition comprises about 50% to about 60% of chocolate. 14. The method of claim 1, wherein the chocolate composition has a Trans Fatty Acid content below 2%. 15. The method of claim 1, wherein the chocolate composition is a chocolate filling or topping with a fat content between about 34% and about 80%. 16. The method of claim 15, wherein the chocolate filling or topping has a fat content between about 40% and about 60%. 17. The method of claim 1, further comprising the step (e) of plasticizing the product obtained after step (c) or (d) via a light heating and/or mechanical working. 18. A chocolate composition prepared by the method according to claim 1, wherein said chocolate composition further comprises anhydrous butyric fat. 19. The chocolate composition of claim 18, wherein the fats and/or oils added are of a non-hydrogenated origin. 20. The chocolate composition of claim 18, further comprising animal fats and/or oils. 21. The chocolate composition of claim 20, further comprising animal fats and/or oils admixed with the chocolate mass and vegetable fats and/or oils. 22. The chocolate composition of claim 20, wherein said animal fat is milk fat. 23. The chocolate composition of claim 18, wherein the chocolate mass comprises dark chocolate, milk chocolate, household chocolate, white chocolate or any mixture thereof. 24. The chocolate composition of claim 18, comprising about 20% to about 80% chocolate, wherein said fats and/or oils of vegetable origin further comprise at least one ingredient selected from the group consisting of palm oil, soja oil, rapeseed oil, cotton seed oil, palm kernel oil, coprah oil, their fractions and interesterified forms. 25. The chocolate composition of claim 24, wherein the chocolate composition comprises about 40% to about 60% of chocolate. 26. The method of claim 1, wherein from about 20% and about 80% of the blend of vegetable oil and fat is admixed to form the chocolate mixture. 27. The chocolate composition of claim 18, having a Trans Fatty Acid content below 2%. 28. The chocolate composition claim 18, which is a chocolate filling or topping. 29. The chocolate composition of claim 28, having a fat content of between about 34% and about 80%. 30. The chocolate composition of claim 28, wherein said composition is further admixed with between 0% and 40 of sugar syrup, fondant sugar and/or flavor(s). 31. The chocolate composition of claim 30, wherein said composition is further admixed with between 10% and 30% of sugar syrup, fondant sugar and/or flavour(s). 32. A food product comprising the chocolate composition of claim 18. 33. The food product of claim 32, selected from the group consisting of chocolates, chocolate bars, pralines, cookies and pastry. 34. The method of claim 1, further comprising, after step (c), extruding the chilled mixture in block shape. 35. The method of claim 1, wherein said blend further comprises anhydrous butyric fat. 36. The chocolate composition of claim 29, having a fat content of between about 40% and about 60%.
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