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
1983-01-31
1985-01-15
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426660, 426613, 426810, A23G 100
Patent
active
044938535
ABSTRACT:
A chocolate product with increased protein content and having decreased carbohydrate content is disclosed. The product comprises substantially of a processed cheese and chocolate melt made perfectly homogeneous in a weight ratio of 1:1-1,5, being solid or semi-solid at environmental temperature. The carbohydrate content of the chocolate is partially replaced by decomposed milk or cheese protein. This product is manufactured by mixing melted cheese with a chocolate melt at 50.degree. C. or higher temperature by intensive stirring and homogenizing the mass, which is allowed to solidify preferably after it is formed. The formed product can be immersed into chocolate to obtain a chocolate icing on the surface of the product.
REFERENCES:
patent: 456903 (1891-07-01), Ordway
patent: 1678167 (1928-07-01), Robinson
patent: 1735510 (1929-11-01), Shostak
patent: 2863772 (1958-12-01), Kempf
patent: 3730735 (1973-05-01), Rash et al.
patent: 3901977 (1975-08-01), Rebane
patent: 4364967 (1982-12-01), Black
Karacsonyi Bela
Ravasz Laszlo
Tabajdi Gabor
Vajda Gabor
Hunter Jeanette M.
Katona Gabriel P.
Kozponti Valto- es Hitelbank RT. Innovacios Alap
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