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Method of making a heat stable chocolate confectionery product

A chocolate and product technology, applied in the fields of food science, cocoa, application, etc., can solve the problems of unloved chocolate confectionery, unsatisfactory texture, and poor waxy edible properties.

Inactive Publication Date: 2014-01-29
THE HERSHEY COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chocolate products made with these kinds of additional ingredients often have an undesirable texture of being dry and crumbly, and due to the high moisture content, the chocolate may also suffer flavor spoilage within a shorter shelf life
In yet other cases, high melting point fats have been used, but chocolate confectionery with these kinds of fats are also not preferred because they always have bad waxy eating properties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A heat stable chocolate confection was made by blending the ingredients (in percent by weight) according to the following recipe; the formulated mixture had a total fat content of 28.4% by weight.

[0049] cocoa liquor

10.73

sugar

46.8

whole milk powder

27.6

Coco fat

14.8

Lecithin

0.05

Vanillin

0.02

[0050]All ingredients were weighed into a Hobart bowl and mixed well at 38°C. Then, the mixture was refined to a particle size in the range of about 25 to 30 μm using a refiner set at 35° C. (greater than the melting point of cocoa butter). The reason for refining the mixture above the melting point of cocoa butter is to reduce the free fat content by using whole milk powder to provide a portion of the total fat of the recipe. The refined material was stirred and kneaded for 6 hours while heating to a temperature in the range of 55-60°C, at the end of which a non-flowing mass was obtained.

[00...

Embodiment 2

[0053] A heat stable chocolate confection was made by blending the ingredients (in weight percent) of the following recipe; the formulated mixture had a total fat content of 31% by weight.

[0054] cocoa powder

[0055] All ingredients were weighed into a Hobart bowl and mixed well at about 33°C. The mixture was refined to a particle size in the range of about 20-25 μm using a refiner set at 10° C. (ie less than the melting point of cocoa butter). The refined material is kneaded above the melting point of cocoa butter (approximately 33° C.) to form a free-flowing chocolate mass. As described in Example 1, the chocolate mass was post-conditioned by adding 1% by weight of conditioned chocolate seeds, then shaped, cooled and demolded.

Embodiment 3

[0057] A heat stable chocolate confection was made by blending the ingredients (in weight percent) of the following formula; the formulated mixture had a total fat content of 31% by weight.

[0058] cocoa powder

8.3

sugar

46.68

skim milk powder

15.0

cocoa butter substitute

30.0

Vanillin

0.02

[0059] All ingredients were weighed into a Hobart bowl and mixed well at about 35°C, wherein the cocoa butter substitute (CBS) was fractionated hydrogenated palm kernel oil with a melting point in the range of 33.5-35.5°C. The mixture was refined to a particle size of 20-25 μm using a refiner set at 15° C. (less than the melting point of CBS). The refined material was kneaded above the melting point of CBS (approximately 49°C) to form a no-flow mass. Since CBC is a non-modulated fat, the dough was then directly molded, cooled and demolded, as described in Example 1, without conditioning or adding chocolate seeds.

[0060...

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PUM

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Abstract

A method of producing a heat resistant chocolate confectionery product is disclosed. The method provides for such products to be made without the addition of water and which can be made with traditional chocolate making ingredients to yield a dough. The dough retains its shape above the melting point of fats in the product, while the product still retains a flavor and mouthfeel comparable with chocolate made by traditional methods.

Description

[0001] related application [0002] This application claims the benefit of and priority to US Provisional Application No. 60 / 454,006, filed March 18, 2011. technical field [0003] This application relates to the manufacture of confectionery products, in particular heat stable chocolate and chocolate confectionery. Background of the invention [0004] The traditional method of making chocolate is well known and consists of several basic steps carried out in a specific order. Typically, the process begins with cocoa beans harvested from the pods of the melon-like fruit that grows on the cocoa tree. Cocoa beans are stripped from the pods and piled in large numbers or piles for fermentation, during which the shells of the beans harden, turn black and emit a strong cocoa smell. [0005] Dried cocoa beans are roasted at very high temperatures and then shelled to separate the shell from the bean interior, also known as the nib, the part of the bean that is actually used to make ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/36A23G1/38A23G1/00
CPCA23G1/0016A23G1/36A23G1/38A23G1/32
Inventor X.王J.希基
Owner THE HERSHEY COMPANY
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