发明名称 |
Chocolate crumb |
摘要 |
<p>A process for the preparation of chocolate crumb which comprises mixing and heating low fat milk solids, sugar, in the absence or presence of cocoa solids and from 1.2 to 8% by weight of water based on the weight of the mixture in a mixer to a temperature of 85 DEG to 120 DEG C, reacting at a temperature of 85 DEG to 180 DEG C for a period of from 2.5 to 25 minutes followed by drying to a moisture content of less than 3% by weight based on the total weight of the mixture.The present invention also provides a concentrated chocolate crumb comprising low fat milk solids, sugar and optionally cocoa solids wherein the ratio of milk solids to sugar is between 1:1.5 and 1: 0.1. When cocoa solids are present, preferably the amount of cocoa solids in the concentrated chocolate crumb is from 10 to 15% by weight based on the total weight of the mixture.</p> |
申请公布号 |
EP1245158(A1) |
申请公布日期 |
2002.10.02 |
申请号 |
EP20020006993 |
申请日期 |
1999.02.13 |
申请人 |
SOCIETE DES PRODUITS NESTLE S.A. |
发明人 |
GIBSON, RICHARD;JERCHER, LORETA;CARLI, SOPHIE;ARMSTRONG, EUAN;SAMUEL, BRIAN |
分类号 |
A23G1/30;A23C23/00;A23G1/00;A23G1/04;A23G1/18;A23G1/46;A23G1/56;(IPC1-7):A23G1/00 |
主分类号 |
A23G1/30 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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