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1. WO2014152491 - METHOD OF MAKING A HEAT STABLE CHOCOLATE CONFECTIONERY PRODUCT

Publication Number WO/2014/152491
Publication Date 25.09.2014
International Application No. PCT/US2014/027398
International Filing Date 14.03.2014
IPC
A23G 1/30 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
A23G 1/10 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
04Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
10Mixing apparatus; Roller mills for preparing chocolate
CPC
A23G 1/36
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
36characterised by the fats used
A23G 1/38
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
36characterised by the fats used
38Cocoa butter substitutes
A23G 1/40
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
40characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/46
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
46containing dairy products
A23G 1/50
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
50characterised by shape, structure or physical form, e.g. products with an inedible support
A23G 1/54
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
50characterised by shape, structure or physical form, e.g. products with an inedible support
54Composite products, e.g. layered ; laminated; , coated, filled
Applicants
  • THE HERSHEY COMPANY [US]/[US]
Inventors
  • WANG, Xiaoying
  • BAKER, Brian
  • WORTHING, David
  • PEREZ GONZALEZ, Maria, J.
  • MONGIA, Gagan
Agents
  • LEPPO, Shawn
Priority Data
61/788,30615.03.2013US
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) METHOD OF MAKING A HEAT STABLE CHOCOLATE CONFECTIONERY PRODUCT
(FR) PROCÉDÉ DE PRÉPARATION D'UN PRODUIT DE CONFISERIE À BASE DE CHOCOLAT STABLE À LA CHALEUR
Abstract
(EN) A method for creating a heat resistant confectionery product is disclosed that includes incorporating one or more finely milled ingredients to a mixture containing a chocolate compatible fat. The method includes providing the mixture containing the chocolate compatible fat, incorporating a powder of one or more dry ingredients used in the confectionery product, the powder having a particle size in the range of 5 to 55 microns, agitating the mixture and the pulverized powder to form a uniform cohesive dough and thereafter solidifying the dough to form the confectionery product.
(FR) La présente invention concerne un procédé consistant à créer un produit de confiserie résistant à la chaleur qui comprend l'incorporation d'un ou plusieurs ingrédients finement broyés à un mélange contenant une matière grasse compatible avec le chocolat. Le procédé consiste à utiliser le mélange contenant la matière grasse compatible avec le chocolat, incorporer une poudre d'un ou de plusieurs ingrédients secs utilisés dans le produit de confiserie, la poudre possédant une taille de particules comprise dans la plage allant de 5 à 55 µm, agiter le mélange et la poudre pulvérisée afin de former une pâte homogène et cohésive et ensuite solidifier la pâte pour former le produit de confiserie.
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MXMX/a/2015/012792This application is not viewable in PATENTSCOPE because the national phase entry has not been published yet or the national entry is issued from a country that does not share data with WIPO or there is a formatting issue or an unavailability of the application.
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