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
1980-11-03
1982-08-24
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...
426583, 426585, 426586, 426587, 426602, 426613, 426471, A23G 100
Patent
active
043461212
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to an improved process for the preparation of crumb products. So-called "crumb" is generally used as a raw material in the manufacturing of milk chocolate and other chocolate products.
PRIOR ART
The crumb usually contains all components of the chocolate except the cocoa powder and cocoa fat. Further information regarding crumb is given in the Swedish patent application No. 7210811-1 which is incorporated herewith as a reference.
The present invention relates to a development of previously known processes for the preparation of crumb and the products obtained according to the invention have, compared with previously known products, improved taste, consistency and appearance.
THE INVENTION
The product of the invention, viz. crumb for chocolate manufacturing and similar purposes, is prepared according to a process which comprises preparing of a first flow containing the essential components of the crumb except the fatty part, which is submitted to a heat-treatment, whereupon the so-treated first flow with the aid of a metering device is admixed with a second flow consisting of the fatty phase. The mixture of crumb components so obtained, i.e. the crumb slurry, is submitted to a homogenization, whereupon the homogenized slurry is dried in a manner known per se, and subsequently the dried product is heat-treated, dried and cooled and preferably separated into fractions of product material with the desired particle size, fine components ("fines") and coarser components ("oversize").
All steps in the process are performed with the use of commerically available apparatus.
The process according to the invention enables the preparation of crumb products for different uses and depending of the intended use for the product different types of natural and synthetic foodstuff raw materials are used in the process.
As is well-known from the prior art different types of milk products, fatty raw materials, sugar raw materials and protein materials are used as raw materials for the crumb preparation.
As the milk raw material one may use whole milk, partly or completely defatted milk, whey, completely or partly desalted whey, butter milk, casein or caseinate with different protein contents, whey protein concentrates and different combinations of the above-defined products.
The content of fat, protein and milk sugar can be varied in view of the desired end product. Lactose present in the milk products can be completely or partly hydrolyzed, e.g. enzymatically, so that lactose is transferred to corresponding amounts of glucose and galactose since the presence of these sugars is advantageous for the desired Maillard reaction.
The fatty raw material used in the products according to the invention can be milk fat such as in the form of cream, butter oil or butter, vegetable or animal fats, meals of different fat-rich vegetables such as natural or completely or partly defatted soya meal, peanut meal, rape seed meal, etc., cocoa butter and so-called cocoa mass.
As the sugar raw material in the products according to the invention one may use many different sugar products such as tetroses, pentoses, hexoses, sugar alcohols, disaccharides, dextromaltoses, partially hydrolyzed starch with a suitable DE value, Lykasin.RTM., wheat syrup, starch syrup, xylitol and different combinations of the materials enumerated above.
The products according to the invention also contain protein materials, such as in the form of natural or completely or partly defatted soya meal, soya concentrate, soya isolates, natural or completely or partly defatted meal of nuts and beans, yeast and yeast concentrates, protein from green herbs, rape protein and similar. Usually and preferably additives of different amino acids are used.
By a suitable choice of raw materials according to the enumeration above it is possible to vary the taste, the appearance and the usability of the crumb as desired. For conventional milk chocolate the crumb should thus be composed of whole milk or defatted milk, cream or butter and s
REFERENCES:
patent: 2835593 (1958-05-01), Rusoff
patent: 3622342 (1971-11-01), Rusoff
patent: 3900578 (1975-08-01), Turos
patent: 4084011 (1978-04-01), Chevalley
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