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US 4,364,967 AGranted
Neutral flavored high stability peanut paste chocolate mix
AssigneeJames W. Gardner Enterprises, Inc.
InventorDavid J. Black
Life of this patent
Estimating the term…
Abstract
A highly stable peanut paste for use as an extender to chocolate is produced by first pressing blanched peanuts to remove a substantial portion of the natural oil. The pressed nuts are then roasted in a first oil bath to reconstitute them and then drained. While still hot, the roasted nuts are transferred to a second quenching bath of a high stability oil. The nuts are then milled to a paste, degassed and cooled and then mixed with chocolate.
Claims3
A process for producing a chocolate extender, said process comprising the steps of:
- (a) blanching a starting batch of peanuts;
- (b) pressing said peanuts in order to distort said peanuts while substantially preserving their particle integrity in order to remove a substantial proportion of the natural oil contained therein;
- (c) reconstituting and roasting said peanuts while substantially preserving their particle integrity in a first bath of high stability oil in the range of from 275.degree. to 350.degree. F.;
- (d) quenching said peanuts while substantially preserving their particle integrity in a second bath of high stability oil at a temperature substantially in the range of from 140.degree. to 170.degree. F.;
- (e) said high stability oil having a melting point approximately equal to that of chocolate;
- (f) said high stability oil replacing said natural oil in said peanuts to produce an intermediate batch of peanuts containing from 45 to 60 weight percent of said high stability oil;
- (g) cooling said peanuts while substantially maintaining their particle integrity to set up said high stability oil therein;
- (h) milling said peanuts into a paste characterized by a particle size of less than 74 microns;
- (i) and vacuum degassing said paste to substantially remove entrained oxygen;
- (j) said paste being characterized by substantially neutral flavor, high stability, and compatibility with chocolate.
7 more elements
A chocolate extender produced by a process comprising the steps of:
- (a) blanching a starting batch of peanuts;
- (b) pressing said peanuts in order to distort said peanuts while substantially preserving their particle integrity in order to remove a substantial proportion of the natural oil contained therein;
- (c) reconstituting and roasting said peanuts while substantially preserving there particle integrity in a first bath of high stability oil in the range of from 275.degree. to 350.degree. F.;
- (d) quenching said peanuts while substantially preserving their particle integrity in a second bath of high stability oil at a temperature substantially in the range of from 140.degree. to 170.degree. F.;
- (e) said high stability oil having a melting point approximately equal to that of chocolate;
- (f) said high stability oil replacing said natural oil in said peanuts to produce an intermediate batch of peanuts containing from 45 to 60 weight percent of said high stability oil;
- (g) cooling said peanuts while substantially maintaining their particle integrity to set up said high stability oil therein;
- (h) milling said peanuts into a paste characterized by a particle size of less than 74 microns;
- (i) and vacuum degassing said paste to substantially remove entrained oxygen;
- (j) said paste being characterized by substantially neutral flavor, high stability, and compatibility with chocolate.
7 more elements
A composition comprising chocolate and a chocolate extender, said chocolate extender having a concentration in the range of from 5-20 percent by weight and resulting from a process comprising the steps of:
- (a) blanching a starting batch of peanuts;
- (b) pressing said peanuts in order to distort said peanuts while substantially preserving their particle integrity in order to remove a substantial proportion of the natural oil contained therein;
- (c) reconstituting and roasting said peanuts while substantially preserving their particle integrity in a first bath of high stability oil in the range of from 275.degree. to 350.degree. F.;
- (d) quenching said peanuts while substantially preserving their particle integrity in a second bath of high stability oil at a temperature substantially in the range of from 140.degree. to 170.degree. F.;
- (e) said high stability oil having a melting point approximately equal to that of chocolate;
- (f) said high stability oil replacing said natural oil in said peanuts to produce an intermediate batch of peanuts containing from 45 to 60 weight percent of said high stability oil;
- (g) cooling said peanuts while substantially maintaining their particle integrity to set up said high stability oil therein;
- (h) milling said peanuts into a paste characterized by a particle size of less than 74 microns;
- (i) and vacuum degassing said paste to substantially remove entrained oxygen;
- (j) said paste being characterized by substantially neutral flavor, high stability, and compatibility with chocolate.
7 more elements
Dependencies are inferred from the claim text.