DE1918210A1 - Chocolate drink concentrate - Google Patents

Description

PATENT LAWYERS 1 9 1 8 2 1 Ü

G. AMTHOR isre. WOLF

D - β I ¹ KANKFUBT AM MAIN D - 6 I ¹ HANKI ¹ UHT AM, 9 ^ ^ &

raiEFON (0611) 65 20 23 κιττζΐ.πκα i> rosTsoBLlssariLOH 180 144

10 430 W.R. Grace & Co., 7 Hanover Square, New York, N.Y. 10005

Chocolate drink concentrate

The invention relates to novel and specialty chocolate beverages as well as concentrates suitable for making the same.

In recent years there have been a number of non-alcoholic chocolate drinks have become known, but have not enjoyed general popularity.

It has been found to be very aromatic, tasty Chocolate drinks can be made by detecting ginger beer or ginger drink with a chocolate flavor Means is mixed. According to one embodiment of the invention, a very attractive chocolate drink can be made by adding ginger beer or ginger drink with chocolate milk or "chocolate milk products" is not mixed on the basis of milk. Concentrates for making such beverages can be mixed as essential components of ginger beer extract or ginger drink extract and imparting a chocolate taste Means, i.e. cocoa, chocolate liquid or an extract of cocoa or chocolate liquid are produced, In one embodiment of the invention, the concentrates contain a third essential component Component from the group consisting of butter fat, vegetable substitute for dairy fat, non-fatty milk solids, non-fatty vegetable substitute solids -, 2 -

009836/09 26 BAD ORlGlNAt.

and mixtures thereof. In appropriate cases, the concentrates also contain a sweetener, such as sugar, Saccharin or cyclamates.

The first essential component of the concentrates according to the invention is a ginger beer extract or ginger drink extract (This term is taken to mean extracts as such, as well as syrups and other flavor-imparting mixtures based on ginger beer or ginger drink). These products are well known. Suitable ginger beer ingredients are described, for example, in Chemical Formulary (H. Bennett, Chief Editor) Chemical Publishing Company, Inc. New York City, New York, as follows: Volume I (1933) pp. 25, 43; Volume II (1935) Page 210; Volume III (1936) page 164;, Volume IV (1939), pages 37, 39, Volume V (1941) page 54; Volume VIII (1948) pages 18O, 18l Volume IX (1951) pages 206, 207; and Volume XIII (1967) page 149-Suitable Ginger drink ingredients are described e.g. in the same publication as above: Volume VII (1945) Page 54; Volume X (1957) pages 162, 165; and Volume XII (1965) page 349.

The second essential ingredient of the present invention is a Chocolate flavor or aroma imparting agent. This can be cocoa, chocolate liquid or an extract act from cocoa or chocolate liquid or mixtures thereof.

For those concentrates that contain milk or milk substitutes may contain the 'milk base or milk-like base that is used to prepare the inventive Konaentrate is applied, normal whole milk, concentrated milk, dried whole milk, dried skimmed milk, cream, dried Cream, liquid or dry milk with low fat content (diet milk) non-fatty milk solids, non-fatty Dried milk, non-fatty instant dry milk and "synthetic" Substitutes for dairy products "as indicated above

0 0 9836/0926
BAOORtGtNAL

all or part of the butterfat content or the non-fatty milk solids content, if any, by a vegetable oil such as cottonseed oil, soybean oil, corn oil or safflower oil or, in the case of incomplete milk solids, they are replaced by incomplete plant solids, like non-defatted soybean meal. All different Milk-based products such as are suitable for producing the method according to the invention are generally known. Many of these are, for example, in Kirk-Othmer, Encyclopedia of Chemical Technology (Second Edition) Volume 13 (1967) on the Pages 506 and following. The milk substitutes that contain no dairy products are also well known. In essence, these products are very much the actual dairy products similar with the exception that all or a significant portion of the butterfat content and / or the non-fatty Milk solids in milk with a vegetable fat, such as the oils specified above, or the replacement with non-fatty ones Plant solids takes place.

If the sale of the concentrate to direct consumers (e.g. fast food outlets) is planned, it will also contain a Sweeteners such as sugar, glucose, dextrose, corn syrup, saccharin or cyclamates as an essential ingredient. If the Concentrates, e.g. intended for sale to bottling companies the same do not normally contain any sweetener, as this ingredient is typically used by the bottler in his System itself is added.

The proportions of the various essential components of the invention Product are not critical. The major factors that determine such proportions will be the dilution factor in the production of the finally present chocolate drink and the specific taste and aroma desired in the final product. These depend on the taste of the individual consumer. It is therefore a matter of

009836/0 926

tine test to determine which composition and proportions of the components are most popular. In a presently preferred embodiment of the invention, concentrates have been prepared by mixing a commercially available ginger beer extract (Verno's Inc. Detroit ₃ Michigan) having a specific gravity of about 1.0 and containing about 26% by weight solids with a commercially available chocolate extract (Milwaukee Food Laboratories, Milwaukee, Wisconsin) with an average weight of approximately 1.03 kg / l containing approximately 27.6% by weight of solids, see the following table:

volume

corresponding weight

Area preferred area

preferred

Ginger beer extract

Chocolate text

91.7 - 163.5 ml 91.5 -

458.8 ml 457 g

32m5 τ 28.9 1 33.4 -

18.04 1 18.5 kg

183 g 29.8 kg

The corresponding parts by weight are based on of dry solids to about 23.8 to about 118.8, preferably 47.6 grams of ginger beer extract and about 9.2 to about 5, preferably about 8.22 kg of chocolate extract. In practice it will be such concentrates then with appropriate amounts of additional useful ingredients, e.g., small amounts of Citric acid flavoring agents and sugar or other sweetening agents in appropriate amounts of flavor and sufficient amount Amount of water mixed to form a syrup in an amount of 142 l for sale to the bottling plant.mnfl Fast food. The final drink is then made by mixing this syrup with additional water, preferably carbon dioxide containing water, is mixed in a ratio of 4: 1, i.e. there will be 4 volumes of additional dilution water applied per volume of syrup.

009836/0926

It goes without saying that similar concentrates according to the invention, Syrups and beverages can be made by using the Above embodiments, a ginger drink extract takes the place of ginger beer extract.

According to a further embodiment of the invention, where a milk or milk-like component is present, the Concentrates on a dry weight basis per 100 parts by weight Butterfat, non-fatty milk solids, or mixtures thereof, from about 2 to about 20 (preferably about 10 parts) ginger beer extract or ginger drink extract, about 2 to about 20 (preferably about 10 parts) cocoa or equivalent chocolate flavor and (where appropriate) contain from about 20 to about 100 (preferably about 50) parts of sugar ..

The concentrates according to the invention become a powder, a paste or a syrupy liquid depending on the concentrations of the various essential ingredients the amounts of liquid, if any, in these ingredients, usually being a water or water-alcohol carrier is present. In either case, it is easy to use an appropriate amount of water to form a syrup Add consistency for distribution to fast food outlets or similar sales outlets is suitable. Possibly is It is of course possible to mix the concentrate together from ingredients that contain a sufficient amount of water Forming a syrup suitable for sale.

The chocolate beverages according to the invention can easily be produced by forming a practically homogeneous aqueous solution or dispersion of the beverage concentrates specified above. This läfii; It is easy to do by mixing the concentrate thoroughly with only an appropriate amount of dilution water, since it may contain carbon dioxide. In the case of the currently bov'ifMis'my 't; i "i" uidnn $ ü £ (2m (i & on execution form int the use of ι'Miil- ii'ii. · -. · -. M.itif-.h- ij.b .-. 'udfjiii Was'Cik' the finished Gelvilnk bo-

, η ■ - *

f! i! *) ί! Ί V) / 0 ¹ J 2 ϋ BAD ORIGINAL

It goes without saying that the chocolate drink according to the invention can be produced directly from suitable solutions or dispersions of the main constituents. According to a currently preferred embodiment of the invention, a drink is produced _{3 by 80 vol} "parts of a chocolate beverage containing about 5 _s O8 Vol.% of Milwaukee Pood Laboratmries chocolate extract, as further containing, fine 20 VoI.Teilen ginger beer containing about 13 O ₃ VoI. % of Vernor's Inc. ginger beer extract, see above. Such a mixture (with additional citric acid or sugar or other sweetener to adjust to the appropriate taste) is identical to the beverages that are prepared by a 4: 1 dilution of the 142.1 syrup given above, if such a syrup is the one given above preferred amounts of ginger and chocolate drink extract contains (183.5 ml and 28.9 D- Suitable. drinks can also be produced by mixing from 50 to 90 by volume "portions of the chocolate beverage (5.08 vol.% chocolate extract) and correspondingly 50bi s 10 parts by volume of ginger beer (0.13 VolI "$ ginger beer extract) or a similar ginger drink.

According to a further embodiment of the invention, a milk-containing beverage is produced by mixing and forming a practically homogeneous solution and dispersion of a mixture of 50 parts by weight of a commercial chocolate milk and 50 parts by weight of commercial, carbon dioxide-added ginger beer or commercial ginger drinks. suitable ginger beer products for this purpose are described in Chemical Formulary (H. Bennett, Chief Editor), Volume I (1933) * pages 26, 4O ₃ 41, Volume VIII (1948) pages 18D L8L, Volume IX (1951) pages 206 , 207 and Volume XIII (1967) page 149 _S (SiB-where necessary are modified so that carbon dioxide-added water is used instead of simple water. The other ginger drink products are also well known.

0090-18 / 0 926
BATH ORIGINAL

The invention is illustrated below with the aid of a number of exemplary embodiments explained:

example 1

A special aromatic and very tasty chocolate liquor is produced by adding in a commercially available Mixing equipment 11.3 kg of a commercial chocolate milk and 11.3 kg of a commercially available ginger beer mixed with carbon dioxide are mixed together and the product as quickly as possible Bottle is drawn after mixing so as to maintain carbon dioxide levels.

Example 2

A chocolate drink concentrate is made by mixing the following ingredients together:
Components parts by weight

1. ferockene Whole milk 100 2. drier Ginger beer extract 10 3. cocoa 10 4th sugar 50

A syrup suitable for sale in snack bars is produced from this beverage concentrate by mixing the above-mentioned dry, powdery mixture with suitable amounts of water. A chocolate drink practically identical to the drink according to Example 1 is made from this syrup by using pressurized,
carbon dioxide-containing water in a commercially available
Equipment is mixed up.

The dry, powdery concentration mentioned above
can also be converted directly into a chocolate drink
by adding carbon dioxide to water in a weight ratio of about 1 part by weight of concentrate with 7 parts by weight
mixed with water mixed with carbon dioxide. Here, too, the chocolate drink is practically identical to the drink described in Example 1.

-8 009836/0926

Example 3

A chocolate drink is produced from the following ingredients according to one of the following working methods: ingredient e
1 .. 4.9 kg Holland process cocoa

2. 1.5 kg of chocolate milk stabilizer

3. 23.1 kg of cane sugar

4,378.5 1 milk '

5. 4.5 kg of ginger beer extract.

Procedure for pasteurizing the batch :

"1. The milk is heated to about 50 ° C while stirring.

2, Meanwhile, the cocoa and chocolate milk stabilizer mixed with about 2.7 kg of sugar.

3. Leave the mixture of cocoa, chocolate milk stabilizer and sprinkle sugar in the warm milk on the spot where the strongest stirring occurs.

k. The remaining sugar is added at the point where the strongest stirring occurs.

J5. The heating of the chocolate milk is continued to 360 °, and pasteurized at this temperature for 30 minutes with constant stirring.

6. Ginger beer extract is added to the pasteurized milk | sits and interfered.

7 · Vanilla aroma, salt, etc. are mixed in while setting the appropriate flavor. 8. It is cooled to 40 ° C and peeled off on bottles. It is important that you do so while peeling on the bottles as much as possible little is stirred. Occasional stirring is sufficient.

Process for HTST (high temperature short term) pasteurization

1. There are 7.6 l milk heated to 60 ° C, as described above.

2. Meanwhile, the cocoa and the chocolate-milk stabilizer mixed with 2.7 kg of sugar.

3. The mixture of cocoa, chocolate milk stabilizer and sugar is sprinkled into the hot milk while stirring vigorously. 009836/0926 -9 -

4 · Meanwhile, the remaining sugar is in the remaining Dissolved milk, which can be either cold or warm.

5. Once the mixture of cocoa, cocoa milk stabilizer and sugar is well dispersed in the warm milk, use immediately poured into the main batch with stirring.

6. The ginger beer extract is added to the batch and mixed with it.

7. There will be vanilla flavor, salt etc under setting on the Added flavor.

8. The entire product is processed according to the HTST system (approx. 71 ° C, 15 seconds) pasteurized.

9. It is ^{cooled to 40 0} G and drawn off on bottles. It is important that the stirring is kept as low as possible while the bottles are being drawn off.

Occasional stirring is sufficient.

Beverage concentrates according to the invention can optionally can be prepared by concentrating whole beverages as prepared according to Examples 1 or 3 above or the water is withdrawn from them.

Example 4

A very aromatic, good-tasting chocolate drink is made by adding 20 parts by volume of a commercially available ginger drink with added carbon dioxide (2.95 1 with 26% by weight of a ginger drink extract from Vernor's Ine, in 2.271 1 of the final ginger beer drink) with 80 parts by volume of a chocolate beverage containing 5.08 vol. # of the commercial chocolate extract, with 27 * 6 Qew,% solids being present - from the Milwaukee Food Laboratoris -. are mixed and after mixing it is drawn off on bottles while maintaining the carbon dioxide content.

Example 5

Ss becomes a syrup suitable for delivery to snack bars using the following ingredients and the amounts indicated. A chocolate drink practically identical

- io -

009836/0928

-IQ-

the drink according to example 4 is produced by. Mix 1 part by volume of the syrup with 4 parts of the carbonated water in conventional equipment. By similar dilution (ie 4 to 1) in a commercially available bottle pull-off device, the 142 l mixture of syrup leads to 683.2 l of the finished beverage _3, corresponding to 100 boxes with 24 bottles each with a content of 295 ml.

Example 5 - Syrup Composition

Ginger drink extract (Vernor's Ine..

Detroit, Michigan, 26 wt % solids

specific gravity about 1.0). I83 g

Chocolate extract (Milwaukee Food Lab., Milwaukee, Wisconsin, 27 »6 wt. % Solids,

approximately 1.02-1.04 kg pr 1) 28.9 1

Citric acid (flavor) 27 g

Sugar (sugar cane sugar first quality) '86, 2 kg

Water 'filling up to 142

Approach (about 113 1)

Examples 6 and 7

There will be drinks according to a 50-50 and 9O-IO the volume basis mixture of chocolate drink or ginger drink, as indicated in Example 4, starting from four groups, see the following compositions, prepared in the manner described in Example 5.

Example 6 Example 7

(90-10). 91.5 g 32.4 1

Make up 27 g of 86.2 kg of water to 142 1 142 δ

5) (50-50) G Ginger beer extract
(same as example 5) 457 Chocolate extract
(same as example 18th G citric acid 27 , 2 kg sugar 86

- ii

009836/0926

Examples 8-14.

Chocolate beverages according to the invention and / or chocolate beverage concentrations are also produced as described above and explained in Examples 1 to 7, by easatz with an equal amount of ginger beer extract or commercial ginger root beer instead of ginger drink extract or ginger drink product he follows.

- 12 -

0 0 9 8 3 6/0926

Claims (6)

- 12 ■ Claims 1. Chocolate drink concentrate j characterized ₃ that ■ "contains the same as essential ingredients: a) ginger drink extract or ginger beer extract and b) at least one chocolate shop flavor from the group consisting of cocoa or cocoa extract and chocolate liquid or chocolate liquid extract. 2. chocolate drink concentrate according to claim 1, characterized characterized in that the same also at least one member of the group consisting of butterfat, vegetable substitute fat for dairy fat and non-fatty milk solids, such as Z contains concentrated minor milk. 3 · Chocolate drink concentrate according to claim 1 or 2, characterized characterized in that the same also contains a sweetener such as sugar. 4. Chocolate drink concentrate according to Claims 1 to 3> characterized by adding a sufficient amount of water to form one for sale in snack bars contains suitable syrups. 5- Chocolate drink, characterized in that it contains _ an aqueous solution and dispersion of the concentrate according to one of claims 1 to H '. 6. Chocolate drink according to claim 5 »characterized in that that the same essentially consists of a practically homogeneous mixture of 50 to 90 and preferably 80 percent by volume of one aqueous chocolate drink containing about 5.08 vol. # chocolate extract, and accordingly 50-10 vol. parts - 13 - 009836/0926 - 13 ginger drink or ginger beer consists. 7 · Chocolate drink, the milk and essential ingredients of the concentrate according to one of claims 1 to 4, characterized in that the same consists essentially of a practically homogeneous mixture of 50 parts by weight of chocolate milk and 50 parts by weight of ginger drink or ginger beer consists. 009836/0926