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1. 发明授权

US06706307B2 Preparation of crumb products for chocolate production 失效
标题翻译：制作巧克力生产的碎屑产品
公开(公告)号：US06706307B2
公开(公告)日：2004-03-16
申请号：US09823013
申请日：2001-03-30
申请人： Euan Armstrong , Sophie Carli , Richard Gibson , Loreta Jercher , Brian Samuel
发明人： Euan Armstrong , Sophie Carli , Richard Gibson , Loreta Jercher , Brian Samuel
IPC分类号： A23C916
CPC分类号： A23G1/047 , A23G1/56 , A23G2200/12
摘要： Crumb products for preparing chocolate products are prepared by adding together, mixing and heating ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which include, optionally, cocoa solids and so that the ingredients added together, mixed and heated have a moisture content between 1.2% and 8%. The ingredients added together are mixed and heated so that the ingredients being mixed are heated-up to a temperature in a range of from 85° C. to 180° C. an so that upon being heated-up to a temperature in the range which is a temperature of at least 85° C. and up to 180° C., the ingredients being mixed are maintained at a temperature in a range of from 85° C. to the heated-up temperature for a period of from 2.5 minutes to 25 minutes to provide a heat-treated reaction product, and then the reaction product is dried at a temperature of from 60° C. to 80° C., which may be performed without vacuum conditions.
摘要翻译：用于制备巧克力产品的碎屑产品通过将包括乳固体和糖成分，特别是蔗糖的成分混合在一起，混合和加热制备，并且其包括任选的可可固体，并且使得加入到一起，混合和加热的成分具有水分内容在1.2％至8％之间。将一起加入的成分混合并加热，使得混合的成分加热至85℃至180℃的温度，以使其在加热至其范围内的温度是至少85℃和高达180℃的温度，将混合的成分保持在从85℃到加热温度的温度下，持续2.5分钟至 25分钟以提供经热处理的反应产物，然后将反应产物在60℃至80℃的温度下干燥，其可在无真空条件下进行。

2. 发明授权

US06261627B1 Crumb products for chocolate production and their preparation 失效
标题翻译：用于巧克力生产的碎屑产品及其制备
公开(公告)号：US06261627B1
公开(公告)日：2001-07-17
申请号：US09260855
申请日：1999-03-01
申请人： Euan Armstrong , Sophie Carli , Richard Gibson , Loreta Jercher , Brian Samuel
发明人： Euan Armstrong , Sophie Carli , Richard Gibson , Loreta Jercher , Brian Samuel
IPC分类号： A23C916
CPC分类号： A23G1/047 , A23G1/56 , A23G2200/12
摘要： Crumb products for preparing chocolate products are prepared by adding together ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which include, optionally, cocoa solids and so that the ingredients added together have a moisture content between 1.2% and 8%, and the ingredients added together are mixed and heated so that the ingredients being mixed are heated-up to a temperature in a range of from 85° C. to 180° C. and so that upon being heated-up to a temperature in the range which is a temperature of at least 85° C. and up to 180° C., the ingredients being mixed are maintained at temperatures in a range of from 85° C. to the heated-up temperature for a period of from 2.5 minutes to 25 minutes to provide a heat-treated reaction product which then is dried. Crumb may be prepared which has, by weight, a milk solids to sugar ingredient ratio of between 1:0.1 and 1:3.
摘要翻译：用于制备巧克力产品的碎屑产品通过将包括乳固体和糖成分，特别是蔗糖的成分加入到一起来制备，并且其包括任选的可可固体，并且使得加在一起的成分具有1.2％至8％的水分含量，加入到一起的成分混合并加热，使得混合的成分加热至85℃至180℃的温度，并且在被加热至在该范围内的温度其温度为至少85℃和至多180℃，将混合的成分保持在85℃至加热温度的温度范围内，时间为2.5分钟至 25分钟以提供热处理的反应产物，然后干燥。可以制备碎屑，其重量比为1：0.1和1：3之间的乳固体与糖成分的比例。

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