Milky products for manufacturing chocolate-trade products and method or preparation thereof
AssigneeFromageries Bel
InventorsDaniel Durand, Yves Grandadam
Life of this patent
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Abstract
In a method for preparing products replacing milk, in a baking-extruding device, at least a raw material selected from the group composed of partially or wholly skimmed milk, lactoserum, serum proteins, caseins-caseinates, buttermilk and lactose is introduced, possibly with fatty material, one or more additives (selected from emulsifiers, bases and salts) and water, and a pressure of about 20 to 100 bars, at a temperature of about 40.degree. to 150.degree. C., is applied for a time of about 30 seconds to 2 minutes; the thus obtained products are used for replacing milk, avoiding the drawbacks of the milk powders obtained by the conventional drying methods, these products being employed in chocolate-trade.
Claims6
A method for the preparation of products consisting essentially of cocoa- and chocolate-milk and milk powder for use in replacing dried milk in the manufacture of chocolate trade products, the process consisting essentially of the following sequential steps:
- (a) obtaining a raw material selected from the group consisting of lactoserum, serum proteins, caseins, caseinates, buttermilk and lactose;
- (b) introducing said raw material as a powder or as a paste into a baking-extruding device with 0-20% weight of water;
- (c) subjecting said raw material to working within said baking-extruding device by the application of a temperature within the device of 40.degree.-90.degree. C. and a pressure in the range of about 20-100 bars for a time ranging from 30 seconds to 2 minutes;
- and
- (d) recovering the semi-pastey or semi-dry resulting product.
A method for the preparation of products consisting essentially of cocoa- and chocolate-milk and milk powder for use in replacing dried milk in the manufacture of chocolate trade products, the process consisting essentially of the following sequential steps:
- (a) obtaining a raw material selected from the group consisting of lactoserum, serum proteins, caseins, caseinates, buttermilk and lactose;
- (b) introducing said raw material as a powder or as a paste into a baking-extruding device with 0-20% weight of water;
- (c) subjecting said raw material to working within said baking-extruding device by the application of a temperature within the device of 40.degree.-90.degree. C. and a pressure in the range of about 20-100 bars for a time ranging from 30 seconds to 2 minutes;
- (d) recovering the semi-pastey or semi-dry resulting product;
- and
- (e) using the resulting product in the manufacture of chocolate-trade products.
Dependencies are inferred from the claim text.