Process for reducing in-mould times for chocolate confections co

Details Process for reducing in-mould times for chocolate confections co Process for reducing in-mould times for chocolate confections co

1994-09-26

1997-02-04

Paden, Carolyn

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426607, 426804, A23G 100

Patent

active

055995748

ABSTRACT:
The present invention relates to a process for reducing the in-mould time required for preparing chocolate confectionery products which contain low calorie cocoa butter substitutes. In the first step of the process of the present invention, an untempered chocolate confectionery composition is formed. The chocolate confectionery composition contains a reduced calorie fat which contains certain reduced calorie triglycerides. The untempered chocolate confectionery composition is heated to a temperature ranging from about 37.8.degree. C. (100.degree. F.) to about 65.5.degree. C. (150.degree. F.) to form a melt. Next, the melt is adjusted to a temperature ranging from about 29.4.degree. C. (85.degree. F.) to about 48.9.degree. C. (120.degree. F.). Bar moulds are then filled with the untempered chocolate confectionery composition and any air bubbles present in the chocolate confectionery composition are removed. After substantially all of the air bubbles present in the chocolate confectionery composition are removed, the moulds containing the chocolate confectionery compositions are rapidly cooled to a temperature sufficiently low to achieve a chocolate confectionery composition/mould interface temperature of less than about 22.2.degree. C. (72.degree. F.). The moulds containing the chocolate are held at this temperature for from about 0 to about 15 minutes. Chocolate confectionery products prepared according to this process will have acceptable gloss and will have organoleptic properties par with chocolate confectionery products prepared according to prior processes.

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Menefie 1980 Chocolate, Cocoa and Confectionery: Science and Technology; Second edition AVI Publishing Westport CT pp. 142-143, 148-161, 494-507.
Alikonis 1979 Candy Technology AVA Publishing Westport CT pp. 76-77.
Bokkenheuser, E.; "Chocolate Moulding for the 80's", 34th P.M.C.A. Production Conference; (1980); pp. 91-93.

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