Process to prevent bloom in chocolate products that contain fat substitutes
AssigneeHershey Foods Corporation
InventorsBrian S. Baker, Jeffrey B. Fine, Lori A. Hornung
Life of this patent
Estimating the term…
Abstract
The present invention is directed to a process for preparing a chocolate-like product containing non-tempering cocoa butter substitute and to the product prepared therefrom.
Claims31
A process for preparing a chocolate-like product containing a non-tempering cocoa butter substitute, said product having a predetermined fat concentration which comprises mixing a nutritive carbohydrate sweetener and said cocoa butter substitute at a weight ratio of about 2:1 to about 10:1 and refining the resulting mixture to form a first refined product;
- mixing said first refined product with a second refined product comprising cocoa powder and edible emulsifier in sufficient amounts to form a third refined product containing an emulsifying effective amount of an emulsifier and about 5 to about 25% by weight cocoa powder;
- adding additional cocoa butter substitute until the desired fat concentration is achieved;
- heating the mixture to temperatures above 90.degree. F. to impart the proper consistency to said third refined product;
- cooling, in the absence of tempering, the third refined product under conditions sufficient for crystallization of the product;
- and then
- storing the cooled product at a temperature ranging from about 40.degree. F. to about 65.degree. F. for at least about 12 hours, wherein said storage conditions are sufficient to inhibit bloom in said chocolate.
A process for preparing a chocolate-like product containing a non-tempering cocoa butter substitute, said product having a predetermined fat concentration, said process comprises:
- (a) mixing a nutritive carbohydrate sweetener and said cocoa butter substitute at a weight ratio of about 2:1 to about 10:1 and refining the resulting mixture to form a first refined product;
- (b) mixing said first refined product with a second refined product comprising cocoa powder and edible emulsifier in sufficient amounts to form a third refined product having an emulsifying effective amount of an emulsifier and about 5% to about 25% by weight cocoa powder;
- (c) adding additional cocoa butter substitute until the desired fat concentration is achieved and adding bloom inhibiting effective amounts of an anti-blooming agent to said third refined product;
- (d) heating the mixture of (c) to temperatures above 90.degree. F. to impart the proper consistency to said third refined product;
- (e) cooling, in the absence of tempering, the product of (d) under conditions sufficient for crystallization of said product;
- and
- (f) then storing the cooled product of (e) at a temperature ranging from about 40.degree. F. to about 65.degree. F. for at least about 12 hours, wherein said storage conditions are sufficient to inhibit bloom in said chocolate.
A process of retarding fat bloom in a chocolate product containing a non-tempering cocoa butter substitute comprising placing in the absence of tempering said chocolate product within about 24 hours after its preparation into storage maintained at a temperature range between about 40.degree. F. and about 65.degree. F. for at least about 12 hours, wherein said storage conditions are sufficient to inhibit bloom in said chocolate product.
A process for preparing a chocolate-like product containing a non-tempering cocoa butter substitute comprising heating a chocolate paste comprising said cocoa butter substitute, cocoa powder, nutritive carbohydrate sweetener, emulsifier and optionally milkfat and optionally a bloom inhibiting effective amount of an anti-blooming agent at temperatures above 90.degree. F., cooling the mass, in the absence of tempering, under conditions sufficient to crystallize the chocolate, and then storing the cooled product at temperatures ranging from about 40.degree. F. to about 65.degree. F. for at least about 12 hours, wherein said storage conditions are sufficient to inhibit bloom in said chocolate.
In a process for making a non-tempering chocolate product in which ingredients comprising cocoa powder, nutritive carbohydrate sweetener, emulsifier, non-tempering cocoa butter substitute and optionally milkfat are mixed to form a paste, and the formed paste is subsequently refined and heated and then cooled under conditions effective to crystallize chocolate, the improvement comprising storing said product within about 24 hours after its preparation at a temperature ranging from about 40.degree. F. to about 65.degree. F. for at least about 12 hours, wherein said storage conditions are sufficient to inhibit bloom in said chocolate and wherein said cooling is performed in the absence of tempering.
Dependencies are inferred from the claim text.