Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1973-11-12
1976-09-21
Bashore, S. Leon
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426 45, 426593, 426660, A23G 100, A23G 300
Patent
active
039820424
ABSTRACT:
Cocoa flavored syrups having a high cocoa content and excellent stability and flow properties at room temperature may be produced by using an amylolytic enzyme and a sufficient proportion of Dutch process cocoa to provide a syrup pH of 5.5 to 7.5. The syrup is made by alternate addition of cocoa and sweetener to sufficient water to achieve a solids content of about 58 to 65 weight percent, adding an amylolytic enzyme, heating to a temperature of about 175.degree. to 185.degree. F. for at least 10 to 15 minutes, raising the temperature to about 200.degree. F. and cooling. The stabilized cocoa flavored syrups may be added at room temperature to conventional non-acid confection mixes for use in the production of quiescently frozen chocolate flavored confections.
REFERENCES:
patent: 1854354 (1932-04-01), Wallerstein
patent: 1854355 (1932-04-01), Wallerstein
patent: 2036706 (1936-04-01), Law
patent: 3483001 (1969-12-01), Hollis et al.
patent: 3821420 (1974-06-01), Ardew
frandsen et al, "The Manufacture of Ice Cream & Ices ; Orange Judd Pub. Co., N.Y., 1923; pp. 66,100,101.
Turnbow et al, "Ice Cream Industry"; John Wiley & Sons, N.Y., 1947; pp. 267-273, 316-317.
Bashore S. Leon
Consolidated Foods Corporation
Schor Kenneth M.
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