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    • 6. 发明公开
    • VERFAHREN ZUR HERSTELLUNG VON SCHOKOLADE
    • EP2453756A1
    • 2012-05-23
    • EP10747320.9
    • 2010-07-12
    • Lico S.P.A.
    • Lico, Franco
    • A23G1/00
    • A23G1/0026A23G1/0009
    • The present invention relates to a method for manufacturing chocolate which comprises: a step for preparing a predefined quantity of cocoa butter (21) and a predefined quantity of sugar (22) as well as other ingredients depending on the type of chocolate to be produced, such as cocoa powder or paste (23), milk or powder milk (35) and various flavourings (24). The method envisages a step for refining the sugar (22) which is carried out on the latter without involving in any way the other starting ingredients (21, 23, 24, 35). Refinement of the sugar (22) is performed continuously before performing mixing thereof with the other ingredients (21, 23, 24, 35). Once the sugar (22) has been refined, it is mixed with the other ingredients (21, 23, 24, 35) in order to produce a mixture which undergoes a subsequent kneading step with the addition of further ingredients, such as cocoa butter and lecithin which have the function of fluidifying and homogenizing the product. Finally this is followed by a tempering step where the crystals of cocoa butter are stabilized and a solidification step where the chocolate is solidified in the desired form.
    • 本发明涉及一种制造巧克力的方法,其包括:根据要生产的巧克力的类型制备预定量的可可脂(21)和预定量的糖(22)以及其它成分的步骤, 例如可可粉或糊(23),牛奶或粉末奶(35)和各种调味剂(24)。 该方法设想了用于精制糖(22)的步骤,其在后者上进行,而不以任何方式涉及其它起始成分(21,23,24,35)。 在与其他成分(21,23,24,35)混合之前,连续进行糖(22)的细化。 一旦糖(22)被精制,它与其他成分(21,23,24,35)混合,以便产生经过随后捏合步骤的混合物,加入其它成分如可可脂和 卵磷脂具有使产品流化和均化的功能。 最后,随后进行回火步骤,其中可可脂的晶体稳定,凝固步骤将巧克力以期望的形式固化。