CA2031996C - Process of refining saccharide crystals during food processing - Google Patents
Process of refining saccharide crystals during food processingInfo
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- CA2031996C CA2031996C CA002031996A CA2031996A CA2031996C CA 2031996 C CA2031996 C CA 2031996C CA 002031996 A CA002031996 A CA 002031996A CA 2031996 A CA2031996 A CA 2031996A CA 2031996 C CA2031996 C CA 2031996C
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- water
- saccharide
- minor amount
- micrometers
- blend
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Abstract
An ingredient formed by an improved process for incorporation into a food product. In the improved process for producing food products, such as confections, including milk and dark chocolate, a crystalline saccharide such as sucrose, and a fat such as cocoa butter, are blended with a minor amount of water. The blend is refined, such as by passing it through the nip of at least one pair of refining rolls, to produce particles having a size less than about 50 micrometers. The minor amount of water is effective to dissolve saccharide particles having a size less than about five micrometers. Subsequently, the refined product can be heated and agitated to evaporate the minor amount of water. The resulting semi-processed food ingredient is useful for producing food products having improved viscosity characteristics.
Description
2 ~
l:).N. 003-90 PROCESS OF REFINING SACC~HARIDE
CRYSTALS DURING FQOD PROCESSING
BACKGROUND OF THE INVENTION
1. Field of the Inventlon This invention relates generally to food process- !
ing and to the refining of crystalline saccharides such as sugar, and more particularly it relates to the refining of crystalline saccharides in a process for making confections such as dark and milk chocolate, and ingredlents therefor.
2. Brief Description of the Prior Art Food products made from ingredients lncludiny a saccharide such as sucrose and an edible oil or fat such as cocoa butter are well known. An important group of these food products is comprised of confections, including candy.
Dark chocolate is a well known confectlon prepared from chocolate liquor, sugar and cocoa butter, and may include other ingredients. Milk chocolate is a choco-late which includes milk or milk solids as well. As used herein "chocolate" denotes both dark and milk chocolate. The process of making chocolate is reviewed generally in B. L. Zoumas and E. J. Finnegan, IlChocolate and Cocoa", Kirk-Qthmer Encyclopedia of Chemical Technology, Vol. 6 (3rd Ed., Wiley~
Interscience N~ 19.
As a confection, chocolate can take the form of solid pieces of chocolate, such as bars, and can also 2~
be lncorporated as a component of other, more complex confections that are typically hollow ltems formed from chocolate, or confections which lnclude chocolate as a coating upon a center lngredlent of the confection, such as caramel, fruit pleces, nuts or the like.
The process of coating chocolate onto a confection ls known as enrobing the plece. Enrobing is accom-pllshed when the chocolate is in a fluid state, and a proper viscoslty must be maintained in order to pro-duce a satlsfactory coated product.
Finlshed chocolate is a suspension of very fine particles (ususally less than 50 micrometers) in fat.
The particles consist of cocoa solids and crystalline sucrose as well as milk solids in the case of milk chocolate. Because of their prlor processlng, the cocoa solids are generally already flne enough be~ore incorporation into the milk chocolate mixture. Milk solids requlre little size reduction. Sucrose, however, requires considerable size reduction, since extra fine grade sucrose, for example, typically var-ies ln crystal slze from about 400 micrometers to about one millimeter, with the greatest frequency of size occurring at about 750 micrometers. To satisfac-torily function as an lngredient ln chocolate, therefore, these sucrose crystals must be reducsd in size to less than about 50 micrometers. Similar con-slderatlons apply in the process1ng of other types of confectlons.
It ls known that the viscosity of chocolate increases in direct proportion to the amount of water present in the paste. This factor is normally con-trolled by eliminating water from the chocolate.
Moreover, it is known that at least about fifty per-cent of the surface area of particles ln milk choco-late is produced by the presence of particles below ~ J~ ~
two micrometers ln size. The presence of these ultrafine particles increases viscosity and increasing amounts of cocoa butter ~fat) are required to coat such particles in order for the chocolate to flow properly in manufacturlng operations.
Processes for producing dark or mllk chocolate can be either "wet," in which process condensed milk is employed, or "dry," ln which process milk powder is used. In one "wet" process for making milk chocolate given ln ~ernard W. Minifie, Chocolate, Cocoa and Confectionery: Science and Technology~ (The AVI
Publishing Co., Inc., Conn., 1970), pp. 90-94, the following steps are carried out:
1) Raw mllk is filtered, cooled to about 40~ F and stored in large insulated stainless steel tanks.
2) The milk is preheated to about 75~ C (165~ F) and concentrated to about 30-40~ total solids by weight in a continuous evaporator.
l:).N. 003-90 PROCESS OF REFINING SACC~HARIDE
CRYSTALS DURING FQOD PROCESSING
BACKGROUND OF THE INVENTION
1. Field of the Inventlon This invention relates generally to food process- !
ing and to the refining of crystalline saccharides such as sugar, and more particularly it relates to the refining of crystalline saccharides in a process for making confections such as dark and milk chocolate, and ingredlents therefor.
2. Brief Description of the Prior Art Food products made from ingredients lncludiny a saccharide such as sucrose and an edible oil or fat such as cocoa butter are well known. An important group of these food products is comprised of confections, including candy.
Dark chocolate is a well known confectlon prepared from chocolate liquor, sugar and cocoa butter, and may include other ingredients. Milk chocolate is a choco-late which includes milk or milk solids as well. As used herein "chocolate" denotes both dark and milk chocolate. The process of making chocolate is reviewed generally in B. L. Zoumas and E. J. Finnegan, IlChocolate and Cocoa", Kirk-Qthmer Encyclopedia of Chemical Technology, Vol. 6 (3rd Ed., Wiley~
Interscience N~ 19.
As a confection, chocolate can take the form of solid pieces of chocolate, such as bars, and can also 2~
be lncorporated as a component of other, more complex confections that are typically hollow ltems formed from chocolate, or confections which lnclude chocolate as a coating upon a center lngredlent of the confection, such as caramel, fruit pleces, nuts or the like.
The process of coating chocolate onto a confection ls known as enrobing the plece. Enrobing is accom-pllshed when the chocolate is in a fluid state, and a proper viscoslty must be maintained in order to pro-duce a satlsfactory coated product.
Finlshed chocolate is a suspension of very fine particles (ususally less than 50 micrometers) in fat.
The particles consist of cocoa solids and crystalline sucrose as well as milk solids in the case of milk chocolate. Because of their prlor processlng, the cocoa solids are generally already flne enough be~ore incorporation into the milk chocolate mixture. Milk solids requlre little size reduction. Sucrose, however, requires considerable size reduction, since extra fine grade sucrose, for example, typically var-ies ln crystal slze from about 400 micrometers to about one millimeter, with the greatest frequency of size occurring at about 750 micrometers. To satisfac-torily function as an lngredient ln chocolate, therefore, these sucrose crystals must be reducsd in size to less than about 50 micrometers. Similar con-slderatlons apply in the process1ng of other types of confectlons.
It ls known that the viscosity of chocolate increases in direct proportion to the amount of water present in the paste. This factor is normally con-trolled by eliminating water from the chocolate.
Moreover, it is known that at least about fifty per-cent of the surface area of particles ln milk choco-late is produced by the presence of particles below ~ J~ ~
two micrometers ln size. The presence of these ultrafine particles increases viscosity and increasing amounts of cocoa butter ~fat) are required to coat such particles in order for the chocolate to flow properly in manufacturlng operations.
Processes for producing dark or mllk chocolate can be either "wet," in which process condensed milk is employed, or "dry," ln which process milk powder is used. In one "wet" process for making milk chocolate given ln ~ernard W. Minifie, Chocolate, Cocoa and Confectionery: Science and Technology~ (The AVI
Publishing Co., Inc., Conn., 1970), pp. 90-94, the following steps are carried out:
1) Raw mllk is filtered, cooled to about 40~ F and stored in large insulated stainless steel tanks.
2) The milk is preheated to about 75~ C (165~ F) and concentrated to about 30-40~ total solids by weight in a continuous evaporator.
3) The total solids content of the milk is measured and sucrose is added to form a sugar/milk mixture.
The mixture is transferred to vacuum pans.
Condensation under vacuum at about 75D C (165~ F) is permitted to occur until a total solids content of about 90% by weight is attained. Some sugar crystal-lization may begin to occur.
The mixture is transferred to vacuum pans.
Condensation under vacuum at about 75D C (165~ F) is permitted to occur until a total solids content of about 90% by weight is attained. Some sugar crystal-lization may begin to occur.
4) Cocoa liquor is charged to a heavy duty mixer (e.g.~ a melange~r) and the condensed sugar/milk mix-ture is added gradually with mixing. The contents of the mixer are kneaded for 20~0 minutes giving a stiff paste. Crystallization of the sucrose continues to occur during kneading.
5) The paste is placed in shallow trays and dried in a vacuum oven at about 75~C - 105~C for 4 - 8 hours, depending on the heat transfer fluid ~steam or hot water) used, to give a crumb.
6) The crumb is mlxed in a kneader with cocoa butter l ?.~
to glve a coarse paste.
to glve a coarse paste.
7) The paste is "refined" (ground) by passing the coarse paste from the kneader through the nlps of pairs of steel rollers to give a drier, powdery material. Refining mechanically breaks up crystalline sugar partlcles, flbrous cocoa matter, and mllk solids. The paste is repeatedly passed through the refiner until a target partlcle slze range ls obtalned ~for flne chocolates, about 20-~0 micrometers).
8) The reflned paste ls mlxed with flavoring materi-als such as vanillin, and cocoa butter ls added to adjust viscosity, and an emulsifier such as lecithin may be added.
9) The refined paste is "conchPd," that is, slowly kneaded or mixed at a temperature of from about 45-55~
C~ to permit moisture and volatile acids to escape.
In view of the complexity of the ~ust described wet process for making milk chocolate, a less complex dry process has been developed comprising the follow-ing steps:
A. Extra flne grade granulated sucrose, cocoa butter, chocolate liquor, and spray dried whole milk powder are combined and mixed.
B. The mixture from step (A) is passed repeatedly through the nips of a plurality of highly polished refining rolls, such that the sizes of the particles, ~specially the sucrose, are significantly reduced.
C. Step (B) can be repeated with finer roll se-ttings such that particles smaller than 50 micrometers are produced. D. The mixture is then stirred while heat-ing to give the final desired consistency to the milk chocolate.
The ~ust described process of steps A-D i3 obvi-ously less complex than the former wet process, how-ever it has been found that the particle distributions of the two processes differ, thereby producing milk ~ 7 chocolate having diverse flow characteristlcsO In the process embodying the step of dissolving sucrose ln fresh whole mllk, the sucrose ls eventually recrystallized to a partlcle slze range from about 10 micrometers to about 25 micrometers.
In the process employing whole milk powder instead of fresh whole milk, there ls obviously an absence of water to dissolve the sucrose crystals. Ilherefore, in passing through the refining rolls set to produce par-ticles smaller than 50 micrometers, the sucrose crys-tals must first be reduced in size from an inltial size of up to one millimeter to less than 50 micrometers. In fact, by using the technique of scan~
ning electron microscopy (SEM), it has been found that such crushing of sucrose crystals produces many ultrafine crystals having a particle size below two micrometers, and that the particle count in such a process increases exponentially as the particle size decreases linearly, Moreover, sucrose particles that have been crushed look very much like broken glass, being irregular and having ~agged edges, while sucrose crystals which have been dissolved in whole milk and recrystallized have the appearance of glass that has been fire polished. These two prior processes of pro-ducing milk chocolate are known to produce chocolate having different viscosity characteristics.
It is an ob;ect of this invention to provide a process for making food products including both at least one saccharide and at least one edible oil or fat that is both economical and which enables the vis-cosity characteristics of the product to be readily controlled. In the case of milk chocolate, the inven-tion enables the more economical and modern dry proc-ess to produce product which, like the wet process, is rheologlcally more desirable than obtained in the dry process described above. In the case of dark ~~
chocolate, the lnventlon enables this tradltionally dry process to produce product with more deslrable rheologlcal characteristics.
It ls an ob~ect of this lnvention to provide proc-esses for prepariny food products, such as confectlons, which comprise an lmproved manner of controlllng saccharlde crystal partlcle size dlstrlbution.
It is an ob~ect of this invention to provide milk and dark chocolates in which the fat content is reduced compared to the classical whole milk powder and classical dark chocolate processes.
SUMMARY OF THE INVENTION
We have now discovered a process for the produc-tion of food products such as confections which is a significant improvement over prior art processes and that can provide accurate control of the ViSCQSity characteristics of both semi-processed ingredients and final food products. In the case of the production of chocolate, the process of the present invention pro-vides a significant improvement over prior whole milk powder and dark chocolate processes, and also provides accurate control of the vlscosity characteristics of confection pastes.
In the process of the present invention, at least one crystalline saccharide, such as crystalline sucrose, is refined to produce particles smaller than about 50 micrometers. Before refining the crystalline saccharide can be mixed with at least one edible oil or fat, such as cocoa butter, to form an initial blend.
Alternatively, the crystalline saccharide can be mixed with a minor amount of water to form an initial blend, or as in a presently preferred embodiment, the crystalline saccharide can be mixed with both at least one edible oil or fat and with a minor amount of water to form a initial blend. When an inltial blend is formed, it is the initial blend which ls refined to produce saccharide particles which are smaller than about 50 micrometers.
When the crystalline saccharide is refined ln the absence of water, a minor amount of water is added after refining the crystalline saccharide to produce particles smaller than about 50 micrometers.
Alternatively, a portlon of the minor amount of water can be added before the saccharide is refined, and the remaining portion of the minor amount of water can be added a~ter the saccharide is refined. Similarly, a portion of the edible oil or fat can be added before the saccharide is refined, the remaining portion of the edible oil or fat being added after the saccharide is refined.
In each case the mixture of the refined saccharide particle, the minor amount of water, and the at least one edible oil or fat can be referred to as a "refined blend." This refined blend consists essentially of the refined saccharide particles, the minor amount of water, and the at least one edible oil or fat.
In a presently preferred embodiment, an initial blend is refined by passing it at least once through the nip of at least one pair of refining rolls set to produce particles smaller than about 50 mlcrometers.
In another embodiment, a minor amount of water is added to a blend of saccharide and edible fat or oil after the blend has passed at least once through the nip of at least one pair of refining rolls set to pro-duce particles smaller than about 50 micrometers~ The minor amount of water added to the refined blend of saccharide and edible fat or oil is predetermined so as to be sufficient to dissolve substantially all saccharide fine particles having a size less than about 5 micrometers.
~ ~~3 ~
~ n each case, the total amount of water added pre~
determined so as to be sufficient to dissolve substan-tially all saccharide fine particles having a size less than about 5 micrometers. The mlnor amount of water is then evaporated, thereby causing recrystall-izatlon of the dlssolved saccharide. The evaporatlon of the minor amount of water can be carried out ln any effective manner. For example, the refined blend can be heated with agitation to evaporate the minor amount of water. Preferably, the refined blend ls maintained at a temperature above the melting point of the edible fat or oil at least until after the minor amount of water has been evaporated.
It is lmportant that the refined blend not include milk solids, chocolate liquor, or like components which would interfere with the recrystallization of the saccharide. Such components can compete for available water with the saccharide and may produce undesirable side reactions.
There is thus provided a semi-processed lngredient comprising at least one crystalline saccharide, such as crystalline sucrose, dispersed in a fat, such as cocoa butter, which is sultable for further processing, or for use in the manufacture of other products.
BRIEF DESCRIPTION OF THE DRAWINGS
Figs. 1 and 2 are electron micrographs of untreated crystals treated by a prlor art process ~controls).
Figs. 3 and 4 are electron micrographs of sucrose crystals treated by an embodiment of the process of the present invention.
DESCRIPTIO~ OF THE PREFERRED EMBODIMENTS
One presently preferred embodlment of the process of this invention for use in the production of milk chocolate comprises the steps of:
a) forming a mixture of crystalline sucrose, cocoa butter and a minor amount of water;
b) passing said mixture through the nip of at least one pair of highly polished refining rolls set to pro-duce particles smaller than about 50 micrometers, said refining process normally producing an amount of crys-talline sucrose fine particles having a size less than about 10 micrometers, whereby said minor amount of water is effective to dissolve sucrose particles hav-ing a slze less than about 5 micrometers;
c) agitating the refined product of step tb) under the application of heat sufficient to evaporate the minor amount of water and thereby cause recrystallization of the dlssolved sucrose;
dl combini~g with the mixture from step (c) amounts of melted chocolate liquor and whole milk powder;
e) passing the combined mixture from step (d) through the nip of at least one pair of highly pol-ished refinin~ rolls set to produce particles smaller than 50 micrometers;
f) adding sufficient melted cocoa butter to the mix-ture from step (e) to reach a predetermined fat content, while agitating this mixture with the appli-_ g _ cation of heat until the desired milk chocolate con-sistency is obtained.
Another embodiment of the process of this inven-tion for use in the production of milk chocolate com-prises the steps of:
a) forming a mixture of crystalline sucrose and cocoa butter;
b) passing sald mlxture through the nlp of at least one pair of highly pollshed refining rolls set to pro-duce particles smaller than about 50 micrometers to give a refined mixture, said refining process normally producing an amount of crystalline sucrose fine parti-cles having a size less than about 10 micrometers;
c) combining the refined mixture with a minor amount of water to form a refined product, whereby said minor amount of water is effective to dissolve the sucrose particles in the refined mixture having a size less than about 5 micrometers;
d) agitating the refined product of step (c) under the application of heat sufficient to evaporate the minor amount of water and thereby cause recrystallization of the dissolved sucrose;
e) combining with the mlxture from step (d) amounts of melted chocolate liquor and whole milk powder;
f) passing the combined mixture from step ~e) through the nip of at least one pair of highly pol-ished refining rolls set to produce particles smaller than 50 micrometers;
g) adding sufficient melted cocoa butter to the mix-ture from step tf) to reach a predetermined fat content, while agitating this mixture with the appli-cation of heat until the desired milk chocolate con-sistency is obtained.
It is essential to the process of this invention that the at least one saccharide ingredient be refined. A minor amount of water can be combined with the at least one saccharide ingredient before the refining step, after the refining step, or as a por-tlon before the reflning step with thP remainder after th~ refining step. Similarly, and edible fat or oil, such as cocoa butter, can ke combined with the saccharide ingredient, or a blend of the saccharide ingredient and a minor amount of water, before the refinlng step, or as a portion of the edible fat or oil before the refining step wlth the remainder of the edible fat or oil being added after the refining step.
In any case, the minor amount of water is selected so that all of the water present will serve to dis-solve the superfine saccharide particles to a prede-termined deslred extent. Ingredients such as the whole milk powder and chocolate liquor, if present during such water refining, would compete for the available water more sucessfully than the saccharide particles. This would lead to undesirable side reac-tlons and prevent accurate predetermination of the effective amount of water necessary to achieve saccharide fine particle dissolution.
The minor amount of water required to dissolve the superfine saccharide particle~ can be readily deter-m1ned experimentally. Excess water, whlch would tend to dissolve the larger crystals of saccharide, ls to be avoided. When the saccharide is sucrose and the fat is cocoa butter, it is preferred to use l~ss than about ten percent water by weight of sucrose, more preferred to use less than about five percent water by weight of sucrose, and especially preferred to use about two percent water by weight of sucrose. The solubility of sucrose in water is such that two parts by weight sucrose will dissolve in one part by weight water.
When dark chocolate is being produced, the whole milk or dry milk powder is of course omitted. When other confections are produced, other types of fat can be substltuted for cocoa butter in the process.
The at least one saccharide can be, for example, sucrose, another saccharide such as fructose or lactose, or a mixture of sucrose with another saccharide. The at least one fat can be cocoa butter, or another edible fat or oil such as monounsaturated, d~saturated triglycerides (hard butters) isolated by fractionation of hydrogenated oils, naturally hard butters, or interesterified mixtures of ~ully hydro-genated coconut or palm kernel oils and fully hydro-genated cottonseed or other nonlauric oils.
Of course, the ref'ning step need not employ a roll mill~ and other types of equipment effectlve for comminution of saccharide particles can be used.
The following examples illustrate the process of this invention:
79~.97 grams of room temperature (20~C) extra fine grade granulated sucrose are combined with ~5~.62 grams of melted cocoa butter at 40~C and mixed for thirty seconds using a Hobart~ N-50 mixer using a Hobart stainless steel bowl and Hobart~ flat mixer pad-dle at speed no. 1. To the slurry formed are added 16.0 grams of distilled, deionized, room temp0rature water with a pipet while the slurry is under agitation on the Hobart~ N-50 mixer at speed no. 1. Mixing is continued for fifteen additional seconds after the addition of minor amounts of water. This watered slurry is then refined on a small 3-roll refiner, the roll gap having been set to produce particles smaller than 50 micrometers. Immediately after refining, the mass is agitated for two hours using a ~obart~ N-50 mixer in a stainless steel bowl with a flat paddle uslng speed no. 1, with a heat gun blowing hot a~r on the bowl so as to maintaln the mass at a temperature of 51.7~C. To this heated mass are added 159.17 grams of melted cocolate liquor at ~O~C and 1~8.29 grams of spray dried whole milk powder, followed by mixing for 30 seconds using a Hobart~ N-50 mixer ln a stainless steel bowl with a flat paddle on speed no. lo Refinlng is again carried out on the small 3 roll refiner set to the same setting used for the first refining, taking care that only agglomerates are reduced in size. Then cocoa butter is added to the desired fat content and the mass agitated as before, but for four hours. Flnal rheology is ad~usted by adding soya lecithin.
Four batches of milk chocolate were made using the process of Example 1, and the yield value and plastic viscosity were determined. Four other batches of milk chocolate were made using the prior whole milk powder process and comparable formulations, similar rheological or flow measurements being taken.
A comparison of these flow measurements is set forth in Table 1.
Example or Yield Value Plastic Viscosity Comparatlve Ex. (dynes/cm2) (poise Prior Process:
Comp. Ex . lA 8 9 .1 2 6 .1 Comp. Ex. lB 54.7 31.5 Comp. Ex. lC ~5.8 29.3 Comp. Ex. lD 79.9 28.2 Mean 72.4 28.8 Process of Invention:
Example lA 4 . 6 37 . 4 Example 2B 3.2 3~.2 Example 3C 7.4 37. a Example ~D 5.5 39.9 Mean 5.2 38.3 It is apparent from Table 1 that the milk choco-late produced in accordance with the process of this invention has si~nificantly different flow character~
istics from the comparable prior process. These flow characteristics have been found to be commercially improved and advantageous, and the process ln accor-dance with this lnvention effects approximately a 1.5 percent savings in fat requirement (Pxpressed as cocoa butter) compared to the prior process.
40.63 kilograms of room temperature (20~C) extra fine grade granulated sucrose are combined with 12.83 kilograms of melted cocoa butter at 40~C and mixed for thirty seconds in a pilot scale McCarter pug mill at a speed of approximately 50 rpm with a hot water ~acket maintaining 51.7~C. To the slurry formed are added 0.8127 kilograms of distilled, deionized, room temper-2 ~
ature water whlle the slurry is under agitation ln themlxer. Mixing is continued for fifteen additisnal seconds after the addition of the minor amount of water. This watered slurry is then refined on a small 3 roll refiner, the roll gap having been set to pro-duce particles smaller than 50 micrometers.
ImmPdiately after refining, the mass is agitated for two hours in a Petzholdt PVS-75 pilot scale conche, at apprnximately 50 rpm, with the hot water ~acket main-taining the mass temperature of 51.7~C. To this heated mass are added 8.09 kllograms of melted choco-late li~uor at 40~C and 10.07 kllograms of spray dried whole milk powder, followed by mixing for 30 seconds the Petzholdt~ PVS-75 at approximately 5~ rpm.
Refining ls again carried out on the small 3 roll refiner set to the same setting used for the first refining, taking care that only agglomerates are reduced in size. Cocoa butter is then added to pro-duce the desired fat content and the mass ls agitated as before, but for four hours. Final rheology is ad~usted by adding soya lecithin.
The superior results obtainable using the process of the present invention are illustrated by the Figures, in which electron micrographs of sucrose crystals treated by the process of the present inven-tion are glven (Figs. 3 and ~) and are to be compared with electron micrographs of sucrose crystals (Figs. 1 and 2) treated by a prior art process.
The sucrose crystals shown in Fig. 3 were prepared as follows. 799.97 grams extra fine grade sucrose and 252.62 grams cocoa butter were mixed to form a slurry.
16 ml water was then added to the slurry and the mix-ture was refined on a refiller with rolls set to pro-2 ~ f~
vide a 55 micrometer gap. The refined mixture wasthen conched for two hours to glve the sucrose partl-cles shown ~n Flg. 3. The same process was used to give the sucrose particles shown in Fig. 4. A similar process wa~ employed to produce the sucrose samples shown ln FlgsO 1 and 2, except that no water was added to the sucrose/cocoa butter slurry. The electron microscopic sample preparation was the same for both the sucrose particles shown ln Figs. 1 and 2 and those shown in ~igs. 3 and 4. First, cocoa butter was removed in three washings using H~LC grade n-hexane with centrifugation. The separated sucrose crystals were dried at 40~c, then cooled under desiccation.
~ 8.67 kllograms of room temperature (20~C) extra fine grade granulated sucrose are combined with 7.62 kilograms of melted cocoa butter at 40~C and mlxed until homogeneous and warmed to 51.7~C in a Littleford~
DVT 130 mixer. The slurry formed is then refined on a pilot scale Buhler~ three-roll refiner, the roll gap having besn set to produce particles smaller than about S0 micrometers. After refining the mass is returned to the Littleford~ DVT-130 mixer and mixed at 51.7~C until homogeneous, about thirty minutes. To the refined, homogeneous slurry are added 1.15 kilograms of distilled, deionized, room temperature water. Agitation continues at 51.7~C until all the added water had been driven off, as determined analytically by the Fischer method. To this heated, dried mass area added 6.11 kilograms of chocolate liquor at 40~C and 7.05 kilograms of whole milk powder at room temperature, following by mixing for 30 seconds. Refining is again carried out on the pilot scale Buhler~ three-roll refiner, set to the same settlng used for the first refinlng, taking care that only agglomerates are reduced in size. 1.63 kilograms of cocoa butter is then added to produce 29% fat con--tent and the mass is agitated as before, but for 6 hours. Final rheology is ad~usted by adding soya lechithln.
A presently preferred formulation for milk chocolate to be prepared according to the process of the present invention as exemplified by Example 4 is provided in Table 2 as a function of the fat level desired in the product.
Weight Ingredient (kilo~rams) sugar 28.67 cocoa butter 7.62 chocolate li~uor 6.11 whole milk powder7.05 water 1.15 cocoa butter added:
for 27% fat level0.37 for 29% fat level1.63 for 31% fat level2.96 for 33% fat level4.37 soya lsithin 0.095 Examples 5-14 The process of Example 4 was repeated in three separate runs. In each run the effect of the level of cocoa butter (i.e. fat) on the flow characteristics of the product by adding sufficient cocoa butter to obtaln the desired fat level, mixing the blend thoroughly, and then withdrawing a sample of the blend 2 t~ ~J~
for determination of its flow characteristics~
Samples with progresslvely higher fat levels were obtained in this matter, in three separate run~, to give Examples 5-14. In addition, in one run the process of Example 4 was repeated, except that no water was added to the refined mass of sucrose and cocoa butter, to give Comparative Examples 1-4~ The yield value and plastic viscosity of the resulting products were measured, and one shown ln Table 3.
These results show the significantly improved flow characteristics of the product of the process of the present invention. For example, the yield value and plastic viscosity of Comparative Example 2 (29~ fat content) are significantly greater than the yield value and plastic viscosity of Examples 4, 8, and 12.
- lB -J ~
Example/ Calcu- Yleld Plastlc Comparative Run lated Value Viscoslty Example No. Fat ~ (dynes/cm2) (poise) Example 4 ll 29 16 41.7 Example 5 1l 31 22 28.1 Example 6 11 33 15 20.5 Comparatlve 1 22 27 * *
Comparative 2 22 29 715 293.1 Comparative 3 22 31 508 18.4 Comparative 4 22 33 208 29.9 Example 7 31 27 380 185.fi Example 8 31 29 240 62.0 Example 9 31 31 146 32.9 Example lO 31 33 85 20.9 Example ll 41 27 lO 58.2 Example 12 41 29 5 35O9 Example 13 41 31 4 25.9 Example 14 41 33 4 21.7 l 2% water after the first refining.
2 Control, no water added.
* Too viscous to measure on the viscometer.
Example 15 799.97 grams of room temperature (~0~C) extra fine grade granulated sucrose are combined with 252.62 grams of melted cocoa butter at 40~C and mixed for thirty seconds using a Hobart~ N-50 mixer using a Hobart~ stainless steel bowl and Hobart flat mixer 2 ~
paddle at speed no. 1. This slurry is th2n refined on a small 3-roll refiner, the roll gap having been set to produce particles smaller than 50 micrometers. The resultant refined mass ls mixed for thirty minutes at 40~C using a Hobart~ N-50 mixer using a Hobart~
stalnless steel bowl and Hobart flat mlxer paddle a~
speed no. 1. Whlle agitatlon of the m~ss continues, 16.0 grams of distilled, de-ionized, room temperature water is added to the mass with a pipet. Agitatlon of this watered slurry continues at 51.7~ C until the added water has been driven off, as determined analytically by the Fischer method. To the re-dried mass are added 159.17 grams of melted chocolate liquor at 40~C and 198.29 grams o~ spray dried whole milk powder, followed by mixing for 30 seconds using a Hobart~ N-50 mixer in a stainless steel bowl wlth a flat paddle on speed no. 1. Reflning is again carried out on the small 3-roll refiner set to the same setting used for the first refining, taking care that only agglomerates are reduced ln size. Then cocoa butter is added to the desired fat content and the mass agitated as before, but for four hours. Final rheology is adjusted by adding soya lecithin.
Numerous modifications and variations of the present process will be understood to be within the purvlew of the present lnventlon as defined by the appended claims to those skilled in the art.
C~ to permit moisture and volatile acids to escape.
In view of the complexity of the ~ust described wet process for making milk chocolate, a less complex dry process has been developed comprising the follow-ing steps:
A. Extra flne grade granulated sucrose, cocoa butter, chocolate liquor, and spray dried whole milk powder are combined and mixed.
B. The mixture from step (A) is passed repeatedly through the nips of a plurality of highly polished refining rolls, such that the sizes of the particles, ~specially the sucrose, are significantly reduced.
C. Step (B) can be repeated with finer roll se-ttings such that particles smaller than 50 micrometers are produced. D. The mixture is then stirred while heat-ing to give the final desired consistency to the milk chocolate.
The ~ust described process of steps A-D i3 obvi-ously less complex than the former wet process, how-ever it has been found that the particle distributions of the two processes differ, thereby producing milk ~ 7 chocolate having diverse flow characteristlcsO In the process embodying the step of dissolving sucrose ln fresh whole mllk, the sucrose ls eventually recrystallized to a partlcle slze range from about 10 micrometers to about 25 micrometers.
In the process employing whole milk powder instead of fresh whole milk, there ls obviously an absence of water to dissolve the sucrose crystals. Ilherefore, in passing through the refining rolls set to produce par-ticles smaller than 50 micrometers, the sucrose crys-tals must first be reduced in size from an inltial size of up to one millimeter to less than 50 micrometers. In fact, by using the technique of scan~
ning electron microscopy (SEM), it has been found that such crushing of sucrose crystals produces many ultrafine crystals having a particle size below two micrometers, and that the particle count in such a process increases exponentially as the particle size decreases linearly, Moreover, sucrose particles that have been crushed look very much like broken glass, being irregular and having ~agged edges, while sucrose crystals which have been dissolved in whole milk and recrystallized have the appearance of glass that has been fire polished. These two prior processes of pro-ducing milk chocolate are known to produce chocolate having different viscosity characteristics.
It is an ob;ect of this invention to provide a process for making food products including both at least one saccharide and at least one edible oil or fat that is both economical and which enables the vis-cosity characteristics of the product to be readily controlled. In the case of milk chocolate, the inven-tion enables the more economical and modern dry proc-ess to produce product which, like the wet process, is rheologlcally more desirable than obtained in the dry process described above. In the case of dark ~~
chocolate, the lnventlon enables this tradltionally dry process to produce product with more deslrable rheologlcal characteristics.
It ls an ob~ect of this lnvention to provide proc-esses for prepariny food products, such as confectlons, which comprise an lmproved manner of controlllng saccharlde crystal partlcle size dlstrlbution.
It is an ob~ect of this invention to provide milk and dark chocolates in which the fat content is reduced compared to the classical whole milk powder and classical dark chocolate processes.
SUMMARY OF THE INVENTION
We have now discovered a process for the produc-tion of food products such as confections which is a significant improvement over prior art processes and that can provide accurate control of the ViSCQSity characteristics of both semi-processed ingredients and final food products. In the case of the production of chocolate, the process of the present invention pro-vides a significant improvement over prior whole milk powder and dark chocolate processes, and also provides accurate control of the vlscosity characteristics of confection pastes.
In the process of the present invention, at least one crystalline saccharide, such as crystalline sucrose, is refined to produce particles smaller than about 50 micrometers. Before refining the crystalline saccharide can be mixed with at least one edible oil or fat, such as cocoa butter, to form an initial blend.
Alternatively, the crystalline saccharide can be mixed with a minor amount of water to form an initial blend, or as in a presently preferred embodiment, the crystalline saccharide can be mixed with both at least one edible oil or fat and with a minor amount of water to form a initial blend. When an inltial blend is formed, it is the initial blend which ls refined to produce saccharide particles which are smaller than about 50 micrometers.
When the crystalline saccharide is refined ln the absence of water, a minor amount of water is added after refining the crystalline saccharide to produce particles smaller than about 50 micrometers.
Alternatively, a portlon of the minor amount of water can be added before the saccharide is refined, and the remaining portion of the minor amount of water can be added a~ter the saccharide is refined. Similarly, a portion of the edible oil or fat can be added before the saccharide is refined, the remaining portion of the edible oil or fat being added after the saccharide is refined.
In each case the mixture of the refined saccharide particle, the minor amount of water, and the at least one edible oil or fat can be referred to as a "refined blend." This refined blend consists essentially of the refined saccharide particles, the minor amount of water, and the at least one edible oil or fat.
In a presently preferred embodiment, an initial blend is refined by passing it at least once through the nip of at least one pair of refining rolls set to produce particles smaller than about 50 mlcrometers.
In another embodiment, a minor amount of water is added to a blend of saccharide and edible fat or oil after the blend has passed at least once through the nip of at least one pair of refining rolls set to pro-duce particles smaller than about 50 micrometers~ The minor amount of water added to the refined blend of saccharide and edible fat or oil is predetermined so as to be sufficient to dissolve substantially all saccharide fine particles having a size less than about 5 micrometers.
~ ~~3 ~
~ n each case, the total amount of water added pre~
determined so as to be sufficient to dissolve substan-tially all saccharide fine particles having a size less than about 5 micrometers. The mlnor amount of water is then evaporated, thereby causing recrystall-izatlon of the dlssolved saccharide. The evaporatlon of the minor amount of water can be carried out ln any effective manner. For example, the refined blend can be heated with agitation to evaporate the minor amount of water. Preferably, the refined blend ls maintained at a temperature above the melting point of the edible fat or oil at least until after the minor amount of water has been evaporated.
It is lmportant that the refined blend not include milk solids, chocolate liquor, or like components which would interfere with the recrystallization of the saccharide. Such components can compete for available water with the saccharide and may produce undesirable side reactions.
There is thus provided a semi-processed lngredient comprising at least one crystalline saccharide, such as crystalline sucrose, dispersed in a fat, such as cocoa butter, which is sultable for further processing, or for use in the manufacture of other products.
BRIEF DESCRIPTION OF THE DRAWINGS
Figs. 1 and 2 are electron micrographs of untreated crystals treated by a prlor art process ~controls).
Figs. 3 and 4 are electron micrographs of sucrose crystals treated by an embodiment of the process of the present invention.
DESCRIPTIO~ OF THE PREFERRED EMBODIMENTS
One presently preferred embodlment of the process of this invention for use in the production of milk chocolate comprises the steps of:
a) forming a mixture of crystalline sucrose, cocoa butter and a minor amount of water;
b) passing said mixture through the nip of at least one pair of highly polished refining rolls set to pro-duce particles smaller than about 50 micrometers, said refining process normally producing an amount of crys-talline sucrose fine particles having a size less than about 10 micrometers, whereby said minor amount of water is effective to dissolve sucrose particles hav-ing a slze less than about 5 micrometers;
c) agitating the refined product of step tb) under the application of heat sufficient to evaporate the minor amount of water and thereby cause recrystallization of the dlssolved sucrose;
dl combini~g with the mixture from step (c) amounts of melted chocolate liquor and whole milk powder;
e) passing the combined mixture from step (d) through the nip of at least one pair of highly pol-ished refinin~ rolls set to produce particles smaller than 50 micrometers;
f) adding sufficient melted cocoa butter to the mix-ture from step (e) to reach a predetermined fat content, while agitating this mixture with the appli-_ g _ cation of heat until the desired milk chocolate con-sistency is obtained.
Another embodiment of the process of this inven-tion for use in the production of milk chocolate com-prises the steps of:
a) forming a mixture of crystalline sucrose and cocoa butter;
b) passing sald mlxture through the nlp of at least one pair of highly pollshed refining rolls set to pro-duce particles smaller than about 50 micrometers to give a refined mixture, said refining process normally producing an amount of crystalline sucrose fine parti-cles having a size less than about 10 micrometers;
c) combining the refined mixture with a minor amount of water to form a refined product, whereby said minor amount of water is effective to dissolve the sucrose particles in the refined mixture having a size less than about 5 micrometers;
d) agitating the refined product of step (c) under the application of heat sufficient to evaporate the minor amount of water and thereby cause recrystallization of the dissolved sucrose;
e) combining with the mlxture from step (d) amounts of melted chocolate liquor and whole milk powder;
f) passing the combined mixture from step ~e) through the nip of at least one pair of highly pol-ished refining rolls set to produce particles smaller than 50 micrometers;
g) adding sufficient melted cocoa butter to the mix-ture from step tf) to reach a predetermined fat content, while agitating this mixture with the appli-cation of heat until the desired milk chocolate con-sistency is obtained.
It is essential to the process of this invention that the at least one saccharide ingredient be refined. A minor amount of water can be combined with the at least one saccharide ingredient before the refining step, after the refining step, or as a por-tlon before the reflning step with thP remainder after th~ refining step. Similarly, and edible fat or oil, such as cocoa butter, can ke combined with the saccharide ingredient, or a blend of the saccharide ingredient and a minor amount of water, before the refinlng step, or as a portion of the edible fat or oil before the refining step wlth the remainder of the edible fat or oil being added after the refining step.
In any case, the minor amount of water is selected so that all of the water present will serve to dis-solve the superfine saccharide particles to a prede-termined deslred extent. Ingredients such as the whole milk powder and chocolate liquor, if present during such water refining, would compete for the available water more sucessfully than the saccharide particles. This would lead to undesirable side reac-tlons and prevent accurate predetermination of the effective amount of water necessary to achieve saccharide fine particle dissolution.
The minor amount of water required to dissolve the superfine saccharide particle~ can be readily deter-m1ned experimentally. Excess water, whlch would tend to dissolve the larger crystals of saccharide, ls to be avoided. When the saccharide is sucrose and the fat is cocoa butter, it is preferred to use l~ss than about ten percent water by weight of sucrose, more preferred to use less than about five percent water by weight of sucrose, and especially preferred to use about two percent water by weight of sucrose. The solubility of sucrose in water is such that two parts by weight sucrose will dissolve in one part by weight water.
When dark chocolate is being produced, the whole milk or dry milk powder is of course omitted. When other confections are produced, other types of fat can be substltuted for cocoa butter in the process.
The at least one saccharide can be, for example, sucrose, another saccharide such as fructose or lactose, or a mixture of sucrose with another saccharide. The at least one fat can be cocoa butter, or another edible fat or oil such as monounsaturated, d~saturated triglycerides (hard butters) isolated by fractionation of hydrogenated oils, naturally hard butters, or interesterified mixtures of ~ully hydro-genated coconut or palm kernel oils and fully hydro-genated cottonseed or other nonlauric oils.
Of course, the ref'ning step need not employ a roll mill~ and other types of equipment effectlve for comminution of saccharide particles can be used.
The following examples illustrate the process of this invention:
79~.97 grams of room temperature (20~C) extra fine grade granulated sucrose are combined with ~5~.62 grams of melted cocoa butter at 40~C and mixed for thirty seconds using a Hobart~ N-50 mixer using a Hobart stainless steel bowl and Hobart~ flat mixer pad-dle at speed no. 1. To the slurry formed are added 16.0 grams of distilled, deionized, room temp0rature water with a pipet while the slurry is under agitation on the Hobart~ N-50 mixer at speed no. 1. Mixing is continued for fifteen additional seconds after the addition of minor amounts of water. This watered slurry is then refined on a small 3-roll refiner, the roll gap having been set to produce particles smaller than 50 micrometers. Immediately after refining, the mass is agitated for two hours using a ~obart~ N-50 mixer in a stainless steel bowl with a flat paddle uslng speed no. 1, with a heat gun blowing hot a~r on the bowl so as to maintaln the mass at a temperature of 51.7~C. To this heated mass are added 159.17 grams of melted cocolate liquor at ~O~C and 1~8.29 grams of spray dried whole milk powder, followed by mixing for 30 seconds using a Hobart~ N-50 mixer ln a stainless steel bowl with a flat paddle on speed no. lo Refinlng is again carried out on the small 3 roll refiner set to the same setting used for the first refining, taking care that only agglomerates are reduced in size. Then cocoa butter is added to the desired fat content and the mass agitated as before, but for four hours. Flnal rheology is ad~usted by adding soya lecithin.
Four batches of milk chocolate were made using the process of Example 1, and the yield value and plastic viscosity were determined. Four other batches of milk chocolate were made using the prior whole milk powder process and comparable formulations, similar rheological or flow measurements being taken.
A comparison of these flow measurements is set forth in Table 1.
Example or Yield Value Plastic Viscosity Comparatlve Ex. (dynes/cm2) (poise Prior Process:
Comp. Ex . lA 8 9 .1 2 6 .1 Comp. Ex. lB 54.7 31.5 Comp. Ex. lC ~5.8 29.3 Comp. Ex. lD 79.9 28.2 Mean 72.4 28.8 Process of Invention:
Example lA 4 . 6 37 . 4 Example 2B 3.2 3~.2 Example 3C 7.4 37. a Example ~D 5.5 39.9 Mean 5.2 38.3 It is apparent from Table 1 that the milk choco-late produced in accordance with the process of this invention has si~nificantly different flow character~
istics from the comparable prior process. These flow characteristics have been found to be commercially improved and advantageous, and the process ln accor-dance with this lnvention effects approximately a 1.5 percent savings in fat requirement (Pxpressed as cocoa butter) compared to the prior process.
40.63 kilograms of room temperature (20~C) extra fine grade granulated sucrose are combined with 12.83 kilograms of melted cocoa butter at 40~C and mixed for thirty seconds in a pilot scale McCarter pug mill at a speed of approximately 50 rpm with a hot water ~acket maintaining 51.7~C. To the slurry formed are added 0.8127 kilograms of distilled, deionized, room temper-2 ~
ature water whlle the slurry is under agitation ln themlxer. Mixing is continued for fifteen additisnal seconds after the addition of the minor amount of water. This watered slurry is then refined on a small 3 roll refiner, the roll gap having been set to pro-duce particles smaller than 50 micrometers.
ImmPdiately after refining, the mass is agitated for two hours in a Petzholdt PVS-75 pilot scale conche, at apprnximately 50 rpm, with the hot water ~acket main-taining the mass temperature of 51.7~C. To this heated mass are added 8.09 kllograms of melted choco-late li~uor at 40~C and 10.07 kllograms of spray dried whole milk powder, followed by mixing for 30 seconds the Petzholdt~ PVS-75 at approximately 5~ rpm.
Refining ls again carried out on the small 3 roll refiner set to the same setting used for the first refining, taking care that only agglomerates are reduced in size. Cocoa butter is then added to pro-duce the desired fat content and the mass ls agitated as before, but for four hours. Final rheology is ad~usted by adding soya lecithin.
The superior results obtainable using the process of the present invention are illustrated by the Figures, in which electron micrographs of sucrose crystals treated by the process of the present inven-tion are glven (Figs. 3 and ~) and are to be compared with electron micrographs of sucrose crystals (Figs. 1 and 2) treated by a prior art process.
The sucrose crystals shown in Fig. 3 were prepared as follows. 799.97 grams extra fine grade sucrose and 252.62 grams cocoa butter were mixed to form a slurry.
16 ml water was then added to the slurry and the mix-ture was refined on a refiller with rolls set to pro-2 ~ f~
vide a 55 micrometer gap. The refined mixture wasthen conched for two hours to glve the sucrose partl-cles shown ~n Flg. 3. The same process was used to give the sucrose particles shown in Fig. 4. A similar process wa~ employed to produce the sucrose samples shown ln FlgsO 1 and 2, except that no water was added to the sucrose/cocoa butter slurry. The electron microscopic sample preparation was the same for both the sucrose particles shown ln Figs. 1 and 2 and those shown in ~igs. 3 and 4. First, cocoa butter was removed in three washings using H~LC grade n-hexane with centrifugation. The separated sucrose crystals were dried at 40~c, then cooled under desiccation.
~ 8.67 kllograms of room temperature (20~C) extra fine grade granulated sucrose are combined with 7.62 kilograms of melted cocoa butter at 40~C and mlxed until homogeneous and warmed to 51.7~C in a Littleford~
DVT 130 mixer. The slurry formed is then refined on a pilot scale Buhler~ three-roll refiner, the roll gap having besn set to produce particles smaller than about S0 micrometers. After refining the mass is returned to the Littleford~ DVT-130 mixer and mixed at 51.7~C until homogeneous, about thirty minutes. To the refined, homogeneous slurry are added 1.15 kilograms of distilled, deionized, room temperature water. Agitation continues at 51.7~C until all the added water had been driven off, as determined analytically by the Fischer method. To this heated, dried mass area added 6.11 kilograms of chocolate liquor at 40~C and 7.05 kilograms of whole milk powder at room temperature, following by mixing for 30 seconds. Refining is again carried out on the pilot scale Buhler~ three-roll refiner, set to the same settlng used for the first refinlng, taking care that only agglomerates are reduced in size. 1.63 kilograms of cocoa butter is then added to produce 29% fat con--tent and the mass is agitated as before, but for 6 hours. Final rheology is ad~usted by adding soya lechithln.
A presently preferred formulation for milk chocolate to be prepared according to the process of the present invention as exemplified by Example 4 is provided in Table 2 as a function of the fat level desired in the product.
Weight Ingredient (kilo~rams) sugar 28.67 cocoa butter 7.62 chocolate li~uor 6.11 whole milk powder7.05 water 1.15 cocoa butter added:
for 27% fat level0.37 for 29% fat level1.63 for 31% fat level2.96 for 33% fat level4.37 soya lsithin 0.095 Examples 5-14 The process of Example 4 was repeated in three separate runs. In each run the effect of the level of cocoa butter (i.e. fat) on the flow characteristics of the product by adding sufficient cocoa butter to obtaln the desired fat level, mixing the blend thoroughly, and then withdrawing a sample of the blend 2 t~ ~J~
for determination of its flow characteristics~
Samples with progresslvely higher fat levels were obtained in this matter, in three separate run~, to give Examples 5-14. In addition, in one run the process of Example 4 was repeated, except that no water was added to the refined mass of sucrose and cocoa butter, to give Comparative Examples 1-4~ The yield value and plastic viscosity of the resulting products were measured, and one shown ln Table 3.
These results show the significantly improved flow characteristics of the product of the process of the present invention. For example, the yield value and plastic viscosity of Comparative Example 2 (29~ fat content) are significantly greater than the yield value and plastic viscosity of Examples 4, 8, and 12.
- lB -J ~
Example/ Calcu- Yleld Plastlc Comparative Run lated Value Viscoslty Example No. Fat ~ (dynes/cm2) (poise) Example 4 ll 29 16 41.7 Example 5 1l 31 22 28.1 Example 6 11 33 15 20.5 Comparatlve 1 22 27 * *
Comparative 2 22 29 715 293.1 Comparative 3 22 31 508 18.4 Comparative 4 22 33 208 29.9 Example 7 31 27 380 185.fi Example 8 31 29 240 62.0 Example 9 31 31 146 32.9 Example lO 31 33 85 20.9 Example ll 41 27 lO 58.2 Example 12 41 29 5 35O9 Example 13 41 31 4 25.9 Example 14 41 33 4 21.7 l 2% water after the first refining.
2 Control, no water added.
* Too viscous to measure on the viscometer.
Example 15 799.97 grams of room temperature (~0~C) extra fine grade granulated sucrose are combined with 252.62 grams of melted cocoa butter at 40~C and mixed for thirty seconds using a Hobart~ N-50 mixer using a Hobart~ stainless steel bowl and Hobart flat mixer 2 ~
paddle at speed no. 1. This slurry is th2n refined on a small 3-roll refiner, the roll gap having been set to produce particles smaller than 50 micrometers. The resultant refined mass ls mixed for thirty minutes at 40~C using a Hobart~ N-50 mixer using a Hobart~
stalnless steel bowl and Hobart flat mlxer paddle a~
speed no. 1. Whlle agitatlon of the m~ss continues, 16.0 grams of distilled, de-ionized, room temperature water is added to the mass with a pipet. Agitatlon of this watered slurry continues at 51.7~ C until the added water has been driven off, as determined analytically by the Fischer method. To the re-dried mass are added 159.17 grams of melted chocolate liquor at 40~C and 198.29 grams o~ spray dried whole milk powder, followed by mixing for 30 seconds using a Hobart~ N-50 mixer in a stainless steel bowl wlth a flat paddle on speed no. 1. Reflning is again carried out on the small 3-roll refiner set to the same setting used for the first refining, taking care that only agglomerates are reduced ln size. Then cocoa butter is added to the desired fat content and the mass agitated as before, but for four hours. Final rheology is adjusted by adding soya lecithin.
Numerous modifications and variations of the present process will be understood to be within the purvlew of the present lnventlon as defined by the appended claims to those skilled in the art.
Claims (19)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for refining crystalline saccharide into an ingredient suitable for incorporation into a food product comprising the steps of:
a) combining at least one crystalline saccharide with at least one edible fat and a minor amount of water to produce a blend, said minor amount of water being effective to dissolve saccharide particles having a size less than about 5 micrometers;
b) refining said at least one crystalline saccharide to produce particles smaller than 50 micrometers, the refining step otherwise producing an amount of crystalline saccharide fine particles having a size less than about 5 micrometers c) evaporating the minor amount of water and thereby causing recrystallization of the dissolved saccharide, the blend consisting essentially of the saccharide, the minor amount of water, and the at least one fat;
thus producing a semi-processed ingredient which can be used to prepare a food product having improved viscosity characteristics.
a) combining at least one crystalline saccharide with at least one edible fat and a minor amount of water to produce a blend, said minor amount of water being effective to dissolve saccharide particles having a size less than about 5 micrometers;
b) refining said at least one crystalline saccharide to produce particles smaller than 50 micrometers, the refining step otherwise producing an amount of crystalline saccharide fine particles having a size less than about 5 micrometers c) evaporating the minor amount of water and thereby causing recrystallization of the dissolved saccharide, the blend consisting essentially of the saccharide, the minor amount of water, and the at least one fat;
thus producing a semi-processed ingredient which can be used to prepare a food product having improved viscosity characteristics.
2. A process according to claim 1 wherein the minor amount of water is evaporated by agitating the blend under the application of heat sufficient to evaporate the minor amount of water.
3. A process according to claim 1 wherein the at least one crystalline saccharide is refined to produce particles smaller than 50 micrometers in the absence of the minor amount of water and the at least one edible fat, the minor amount of water and at least one fat being combined with the refined crystalline saccha-ride to form a blend before the minor amount of water is evapo-rated from the blend to cause recrystallization of the dissolved saccharide.
4. A process according to claim 1 wherein the at least one crystalline saccharide is combined with the minor amount of water to form an initial blend, the initial blend being refined to produce particles smaller than 50 micrometers.
5. A process according to claim 4 wherein a portion of the edible fat is combined with the crystalline saccharide and minor amount of water to form an initial blend, the initial blend being refined to produce particles smaller than 50 micrometers, the remainder of the edible fat being combined with the blend after refining and before the minor amount of water is evaporated to cause recrystallization of the dissolved saccharide.
6. A process according to claim 4 wherein the edible fat is combined with the blend of crystalline saccharide and minor amount of water after refining and before evaporating the minor amount of water from the blend to cause recrystallization of the dissoved saccharide.
7. A process according to claim 1 wherein the at least one crystalline saccharide is combined with the at least one edible fat to form an initial blend, the initial blend being refined to produce particles smaller than 50 micrometers.
8. A process according to claim 7 wherein a portion of the minor amount of water is combined with the crystalline saccharide and edible fat to form the initial blend, the initial blend being refined to produce particles smaller than 50 micrometers, the remainder of the minor amount of water being combined with the blend after refining, and before evaporating the minor amount of water to cause recrystallization of the dissolved saccharide.
9. A process according to claim 7 wherein the minor amount of water is combined with the blend of crystalline saccharide and edible fat after refining.
10. A process according to claim 7 wherein at least a portion of the minor amount of water is combined with the blend of crystalline saccharide and edible fat during refining.
11. A process according to claim 1 wherein a portion of the minor amount of water and a portion of the at least one edible fat is combined with the crystalline saccharide to form an initial blend, the initial blend being refined to form particles smaller than 50 micrometers, the remainder of the minor amount of water and the remainder of the edible fat being combined with the blend after refining and before evaportating the minor amount of water to cause recrystallization of the dissolved saccharide.
12. A process according to claim 1 further including the step of producing a confection from the semi-processed ingredient.
13. A process according to claim 1 wherein the at least one fat is cocoa butter.
14. A process according to claim 1 wherein at least one crystalline saccharide is crystalline sucrose.
15. A process according to clalm 1 whereln the blend produced in step (a) is refined by passing the blend through the nip of at least one pair of refining rolls set to produce particles having a size less than about 50 micrometers.
16. A process for the production of milk chocolate comprising the steps of:
a) forming a mixture of at least one crystalline saccharide and cocoa butter;
b) refining the mixture by passing sald mixture at least once through the nip of at least one pair of refining rolls set to produce particles smaller than 50 micrometers to give a refined mixture, the refining step otherwise producing an amount of crystalline saccharide fine particles have a size less than about 5 micrometers when the minor amount of water is absent, c) combining the refined mixture with a minor amount of water being effective to dissolve saccharide particles having a size less than about 5 micrometers;
d) agitating the refined product of step (c) under the application of heat sufficient to evaporate the minor amount of water and thereby cause recrystallization of the dissolved saccharide;
e) combining with the mixture from step (d) amounts of melted chocolate liquor and whole mild powder;
f) passing the combined mixture from step (e) at least once through nips of at least one pair of refining rolls set to produce particles smaller than 50 micrometers;
g) adding sufficient melted cocoa butter to the mixture from step (f) to reach a predetermined fat content, while agitating this mixture with the application of heat until the desired mild chocolate consistency is obtained;
thus producing a milk chocolate having improved viscosity characteristics.
a) forming a mixture of at least one crystalline saccharide and cocoa butter;
b) refining the mixture by passing sald mixture at least once through the nip of at least one pair of refining rolls set to produce particles smaller than 50 micrometers to give a refined mixture, the refining step otherwise producing an amount of crystalline saccharide fine particles have a size less than about 5 micrometers when the minor amount of water is absent, c) combining the refined mixture with a minor amount of water being effective to dissolve saccharide particles having a size less than about 5 micrometers;
d) agitating the refined product of step (c) under the application of heat sufficient to evaporate the minor amount of water and thereby cause recrystallization of the dissolved saccharide;
e) combining with the mixture from step (d) amounts of melted chocolate liquor and whole mild powder;
f) passing the combined mixture from step (e) at least once through nips of at least one pair of refining rolls set to produce particles smaller than 50 micrometers;
g) adding sufficient melted cocoa butter to the mixture from step (f) to reach a predetermined fat content, while agitating this mixture with the application of heat until the desired mild chocolate consistency is obtained;
thus producing a milk chocolate having improved viscosity characteristics.
17. A process according to claim 15 wherein at least one crystallalline saccharide is crystalline sucrose.
18. An ingredient suitable for incorporation into a food product, the ingredient being formed by the process comprising:
a) combining at least one crystalline saccharide with at least one edible fat and a minor amount of water to produce a blend, said minor amount of water being effective to dissolve saccharide particles having a size less than about 5 micrometers;
b) refining said at least one crystalline saccharide to produce particles smaller than 50 micrometers, the refining step otherwise producing an amount of crystalline saccharide fine particles having a size less than about 5 micrometers c) evaporating the minor amount of water and thereby causing recrystallization of the dissolved saccharide, the blend consisting essentially of the saccharide, the minor amount of water, and the at least one fat;
thus producing a semi-processed ingredient which can be used to prepare a food product having improved viscosity characteristics.
a) combining at least one crystalline saccharide with at least one edible fat and a minor amount of water to produce a blend, said minor amount of water being effective to dissolve saccharide particles having a size less than about 5 micrometers;
b) refining said at least one crystalline saccharide to produce particles smaller than 50 micrometers, the refining step otherwise producing an amount of crystalline saccharide fine particles having a size less than about 5 micrometers c) evaporating the minor amount of water and thereby causing recrystallization of the dissolved saccharide, the blend consisting essentially of the saccharide, the minor amount of water, and the at least one fat;
thus producing a semi-processed ingredient which can be used to prepare a food product having improved viscosity characteristics.
19. An ingredient suitable for incorporation into a food product, the ingredient being formed by the process comprising:
a) forming a mixture of at least one crystalline saccharide and cocoa butter;
b) refining the mixture by passing said mixture at least once through the nip of at least one pair of refining rolls set to produce particles smaller than 50 micrometers to give a refined mixture, the refining step otherwise producing an amount of crystalline saccharide fine particles have a size less than about 5 micrometers when the minor amount of water is absent;
c) combining the refined mixture with a minor amount of water being effective to dissolve saccharide particles having a size less than about 5 micrometers;
d) agitating the refined product of step (c) under the application of heat sufficient to evaporate the minor amount of water and thereby cause recrystallization of the dissolved saccharide;
e) combining with the mixture from step (d) amounts of melted chocolate liquor and whole mild powder;
f) passing the combined mixture from step (e) at least once through nips of at least one pair of refining rolls set to produce particles smaller than 50 micrometers;
g) adding sufficient melted cocoa butter to the mixture from step (f) to reach a predetermined fat content, while agitating this mixture with the application of heat until the desired mild chocolate consistency is obtained;
thus producing a milk chocolate having improved viscosity characteristics.
a) forming a mixture of at least one crystalline saccharide and cocoa butter;
b) refining the mixture by passing said mixture at least once through the nip of at least one pair of refining rolls set to produce particles smaller than 50 micrometers to give a refined mixture, the refining step otherwise producing an amount of crystalline saccharide fine particles have a size less than about 5 micrometers when the minor amount of water is absent;
c) combining the refined mixture with a minor amount of water being effective to dissolve saccharide particles having a size less than about 5 micrometers;
d) agitating the refined product of step (c) under the application of heat sufficient to evaporate the minor amount of water and thereby cause recrystallization of the dissolved saccharide;
e) combining with the mixture from step (d) amounts of melted chocolate liquor and whole mild powder;
f) passing the combined mixture from step (e) at least once through nips of at least one pair of refining rolls set to produce particles smaller than 50 micrometers;
g) adding sufficient melted cocoa butter to the mixture from step (f) to reach a predetermined fat content, while agitating this mixture with the application of heat until the desired mild chocolate consistency is obtained;
thus producing a milk chocolate having improved viscosity characteristics.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US07/473,585 | 1990-02-01 | ||
| US07/473,585 US5080923A (en) | 1988-08-04 | 1990-02-01 | Process of refining saccharide crystals during food processing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2031996A1 CA2031996A1 (en) | 1991-08-02 |
| CA2031996C true CA2031996C (en) | 1999-02-23 |
Family
ID=23880169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002031996A Expired - Fee Related CA2031996C (en) | 1990-02-01 | 1990-12-11 | Process of refining saccharide crystals during food processing |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2031996C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4188103B1 (en) * | 2020-07-28 | 2024-10-09 | Kraft Foods Schweiz Holding GmbH | Process for manufacturing a chocolate product and a chocolate product produced using the process |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20230210140A1 (en) * | 2019-06-26 | 2023-07-06 | Societe Des Produits Nestle S.A. | Floating crystalline tastant particles |
-
1990
- 1990-12-11 CA CA002031996A patent/CA2031996C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4188103B1 (en) * | 2020-07-28 | 2024-10-09 | Kraft Foods Schweiz Holding GmbH | Process for manufacturing a chocolate product and a chocolate product produced using the process |
Also Published As
| Publication number | Publication date |
|---|---|
| CA2031996A1 (en) | 1991-08-02 |
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| Date | Code | Title | Description |
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| EEER | Examination request | ||
| MKLA | Lapsed |