Method for making chocolate and chocolate flavored materials

Details Method for making chocolate and chocolate flavored materials Method for making chocolate and chocolate flavored materials

1978-09-22

1980-09-23

Naff, David 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...

426593, 426631, 426518, A23G 100, A23G 110

Patent

active

042243548

ABSTRACT:
A method is provided for making chocolate and chocolate flavored materials. A pump means repeatedly circulates a liquid continuum containing chocolate solids through conducting means to comminuting means formed of a bed of agitated grinding elements where the solids are comminuted, and through conducting means back to the pump means at a rate of at least about 30 and preferably between 50 and 500 volumes of liquid continuum containing solids in the comminuting means per hour. Chocolate and chocolate flavored materials having substantially greater particle size uniformity and other superior and unique properties are thus produced. Also in processing, the temperature is controlled during processing to liberate undesirable components, such as acetic acid, from the composition while retaining other desired components.

REFERENCES:
patent: 3149789 (1964-09-01), Szegvari
patent: 3204880 (1965-09-01), Haller
patent: 3395020 (1968-07-01), Chozianin et al.
patent: 3506461 (1970-04-01), Noschinski et al.
patent: 3628965 (1971-12-01), Nijkerk
patent: 3998938 (1976-12-01), Szegvari

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