Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1995-12-29
1997-01-07
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426584, 426585, 426586, 426587, 426602, 426613, 426660, A23G 100
Patent
active
055914748
ABSTRACT:
Chocolate crumb is prepared, to be used later in the manufacture of milk chocolate. One feature of milk chocolate, and the chocolate crumb which is a major constituent thereof, is that the sugar is at least partially caramelized, and the caramelization contributes to the flavor of the milk chocolate. The present invention provides a process whereby only a portion of the sugar constituent of the chocolate crumb is first caramelized by being hydrated with a portion of the milk which is to be utilized in the process. That hydrated sugar with the milk is heated so as to caramelize the sugar and so as to substantially drive off the water constituent of that first portion of the milk. The temperature and the length of time for which the heating continues will govern the degree of caramelization. The then caramelized slurry batch is added to the remainder of the milk to be used, and dried so as to drive off the remaining water carried into the mix by the additional milk. That dried mix is thereafter mixed with anhydrous cocoa butter and anhydrous cocoa liquor in the proper amounts so as to form the chocolate crumb; and if the fat constituency is too low, such as when skim milk has been used, an additional amount of anhydrous butter fat can be added to the final mix to bring the final analysis of the total amount of dried milk solids and anhydrous butter fat up to specified amounts for milk chocolate. This process provides a more economical way to produce chocolate crumb, since there is less requirement for large and expensive caramelization and heat exchange equipment, and the process is easier to control.
REFERENCES:
patent: 4086371 (1978-04-01), Minifie
patent: 4346121 (1982-08-01), Turos
patent: 5419635 (1995-05-01), Schulte
Bernard W. Minifie, "Chocolate, Cocoa & Confectionery:Science & Technology", copyright 1980, pp. 108 through 114.
Sven Ove Hansen & Poul Sloth Hansen, "Spray Dried Milk Powder for the Manufacture of Milk Chocolate", Feb. 1990, pp. 79 through 82.
Gerard Hogenbirk, "The Influence of Milk Fat on the Crystallization Properites of Cocoa Butter & Cocoa Butter Alternatives", 1990, pp. 53 through 60.
C. M. Barna, R. W. Hartel & S. Metin, "Incorporation of Milkfat Fractions into Milk Chocolate", 1992, pp. 62 through 71.
Hewson Donald E.
Hunter Jeanette
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