Powdered milk solids for providing a developed milk flavor to chocolate, the method of preparation and chocolate prepared with the same
AssigneeHawley & Hoops, Inc.
InventorsGary Youcheff, Janice M. Johnson, Neil A. Willcocks
Life of this patent
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Abstract
Powdered milk solids are disclosed having a free fatty acid profile that provides for a developed milk character when used to prepare milk chocolate. Methods of preparing the powdered milk solid and preparing milk chocolate with the powdered milk solids are also disclosed. Novel chocolates having a developed milk character are also disclosed.
Claims47
Powdered milk solids having a free fatty acid profile wherein the weight ratio of butyric acid to myristic acid is equal to or less than 1:2.
A process for preparing a powdered milk solids for use in flavoring milk chocolate, said process comprising the steps of;
- (a) enzymatically modifying a liquid milk to form a modified milk product;
- (b) treating the modified milk product to reduce an amount of butyric acid and achieve a weight ratio of butyric acid to myristic acid that is equal to or less than 1:2;
- and
- (c) drying to recover the powdered milk solids from said treated modified milk product.
A process for preparing chocolate having a developed milk flavor comprising the steps of admixing (i) sugar, (ii) optionally cocoa butter, (iii) cocoa solids or chocolate liquor and (iv) powdered milk solids and forming said chocolate having a developed milk flavor from said admixture, wherein the chocolate has a free fatty acid profile with a weight ratio of butyric acid to myristic acid equal to or less than 1:2.
A process for preparing chocolate having a developed milk flavor comprising the steps of (i) admixing a liquid milk with at least one of sugar, chocolate liquor, cocoa solids or cocoa butter to form a liquid chocolate precursor ingredient;
- (ii) modifying the liquid chocolate precursor ingredient to achieve a C4 to C14 ratio equal to or less than 1:2;
- (iii) drying the liquid chocolate precursor ingredient to form a dried chocolate precursor ingredient;
- and preparing the chocolate with the dried chocolate precursor ingredient.
A process for preparing chocolate having a developed milk flavor comprising the step of direct addition of at least one milk fatty acid to a chocolate to obtain a free fatty acid profile in said chocolate wherein:
- (i) butyric acid in a range of about 5 ppm to about 876 ppm;
- (ii) caproic acid in a range of about 4 ppm to about 420 ppm;
- (iii) caprylic acid in a range of about 4 ppm to about 156 ppm;
- (iv) capric acid in a range of about 8 ppm to about 408 ppm;
- (v) lauric acid in a range of about 10 ppm to about 492 ppm;
- and
- (vi) myristic acid in a range of about 27 ppm to about 1752 ppm;
- wherein the weight ratio of butyric acid to myristic acid is equal to or less than 1:2.
A process for preparing chocolate having a developed milk flavor comprising the step of adding at least one milk fatty acid to a chocolate ingredient used in said chocolate to obtain a free fatty acid profile in said chocolate wherein:
- (i) butyric acid in a range of about 5 ppm to about 876 ppm;
- (ii caproic acid in a range of about 4 ppm to about 420 ppm;
- (iii) caprylic acid in a range of about 4 ppm to about 156 ppm;
- (iv) capric acid in a range of about 8 ppm to about 408 ppm;
- (v) lauric acid in a range of about 10 ppm to about 492 ppm;
- and
- (vi) myristic acid in a range of about 27 ppm to about 1752 ppm;
- wherein the ratio of butyric acid to myristic acid is equal to or less than 1:2.
Dependencies are inferred from the claim text.