Method of producing fruit-containing chocolate

Details Method of producing fruit-containing chocolate Method of producing fruit-containing chocolate

1980-04-04

1981-12-22

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Carbohydrate containing

426518, A23G 100

Patent

active

043071260

ABSTRACT:
A fruit chocolate containing at least one kind of dried or candied fruit in the form of uniformly dispersed fine particles is produced by freezing the dried or candied fruit together with at least one kind of edible oil or fat, or foodstuff containing oil or fat, finely pulverizing this frozen mixture and dispersing the resultant fine particles in a chocolate base to form a fruit-containing chocolate paste. The presence of oil or fat prevents the fine fruit particles from forming sticky agglomerates, so that a sufficient amount of dried or candied fruit can be incorporated into the chocolate to provide both the strong taste and aroma of the fruit and good sweetness, even when the chocolate contains neither sugar nor a sugar substitute.

REFERENCES:
patent: 2082312 (1937-06-01), Todd
patent: 2836368 (1959-05-01), McCoy
patent: 3542270 (1970-11-01), Schubiger et al.
patent: 3554766 (1971-01-01), Engel et al.
Roth, Old-Fashioned Candymaking, p. 36, 1974.

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