Food materials with improved flavor and functionality due to size reduction in a modified atmosphere
AssigneeMars, Incorporated
InventorsJohn M. Kaiser, Ilene Cooper, Gagan Mongia, Kenneth G. Weaber JR.
Life of this patent
Estimating the term…
Abstract
Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmosphere may be air at a temperature of about 65° C. to about 120° C., or an atmosphere having less than about 5.0 percent oxygen.
Claims23
A method of preparing edible particles free of off notes comprising the steps of:
- a) introducing an edible composition containing less than about 15 percent fat to a dry mill having an air atmosphere wherein said air has a dry mill exit temperature between about 65° C. and about 120° C.,
- b) dry milling the composition to produce particles, and
- c) recovering the particles.
A method of preparing edible particles for use in chocolate or a chocolate precursor, comprising:
- a) providing a closed system in which a circulating gas containing less than 5.0 percent oxygen continuously circulates,
- b) providing a substantially unreactive gas to said closed system,
- c) feeding an edible starting material containing less than about 15 percent fat through a dry mill in contact with the circulating gas to produce edible particles, and
- d) recovering the edible particles from the circulating gas.
A method of preparing chocolate comprising the steps of,
- a) providing a closed system in which a circulating gas continuously circulates,
- b) providing a gas containing less than about 5.0 percent oxygen to said closed system,
- c) feeding a composition comprising chocolate liquor, a powdered milk product, and sugar, and containing between about 0.08 percent and about 12 percent fat, through a classified mill in contact with said circulating gas to produce particles,
- d) recovering said particles from said circulating gas, and
- e) combining said particles with additional fat-containing ingredients in a conche stage to produce chocolate.
A system for the manufacture of edible particles comprising:
- a) a closed gas circulation loop containing a circulating gas;
- b) a fan to circulate said circulating gas continuously throughout the closed gas circulation loop;
- c) a source of substantially unreactive gas operatively connected to said gas circulation loop;
- d) a damper to control the addition of said substantially unreactive gas to said circulating gas;
- e) a source of edible starting material;
- f) a classified mill operatively connected to said source of edible starting material to reduce the particle size of said edible starting material to form edible particles;
- and
- g) a gas-solid separator to recover said edible particles from said circulating gas;
- wherein said edible starting material and said product particles are continuously contacted with said circulating gas.
A chocolate product substantially free of an off-note, wherein the chocolate is prepared with a constituent powder having less than about 15 percent fat that has been reduced in particle size in a reduced-oxygen ambient atmosphere.
A chocolate product substantially free of off-notes made by the process of:
- dry milling edible starting material containing a milk powder and having a fat content less than about 15 percent by weight in a modified atmosphere to obtain a milled chocolate precursor and adding chocolate liquor and cocoa butter to said milled chocolate precursor within about three hours of obtaining said milled chocolate precursor.
A chocolate precursor comprising chocolate liquor, a powdered milk product, and sugar, and comprising between about 0.08 percent and about 12 percent by weight fat, having particles with sizes between about 10 and about 60 microns, wherein said particles are formed in a modified atmosphere.
Dependencies are inferred from the claim text.