公开(公告)号：US5190786A

公开(公告)日：1993-03-02

申请号：US839527

申请日：1992-02-20

申请人： Wendy A. Anderson ,  Dreena Dulin ,  Jimbay Loh ,  Mark D. Fitch

发明人： Wendy A. Anderson ,  Dreena Dulin ,  Jimbay Loh ,  Mark D. Fitch

IPC分类号： A23G1/00 ,  A23G1/04 ,  A23G1/56

CPC分类号： A23G1/047 ,  A23G1/56 ,  Y10S426/804

摘要： Fat (cocoa butter) in a chocolate chip is reduced to below about 10% by using an aqueous sugar paste containing microparticles of cocoa dispersed in the paste. The colloid-like cocoa paste has improved food modifying properties of intense chocolate flavor similar to "conched" chocolate, fat-like mouthfeel, thickener, viscosity control and stability. The hydrated microparticles of cocoa in the paste have a particle size of about 0.1 to about 20 microns, preferably about 0.1 to about 10 microns, and an average mean particle size of about 2 to about 7 microns. The hydrated microparticles of cocoa are dispersed uniformly throughout the aqueous sugar paste. The paste has an Aw (water activity) of about 0.80 to about 0.90.

公开(公告)号：US5344664A

公开(公告)日：1994-09-06

申请号：US112740

申请日：1993-08-26

申请人： Mark D. Fitch ,  Gerard Eckhardt ,  Wendy A. Anderson ,  Mario A. Anelich ,  Barry N. Frake ,  Kevin W. Lang ,  Alfred Mannheimer

发明人： Mark D. Fitch ,  Gerard Eckhardt ,  Wendy A. Anderson ,  Mario A. Anelich ,  Barry N. Frake ,  Kevin W. Lang ,  Alfred Mannheimer

IPC分类号： A23G3/00 ,  A23G3/40 ,  A23G3/42 ,  A23G3/44 ,  A23G3/48 ,  A23G1/00

CPC分类号： A23G3/44 ,  A23G3/40 ,  A23G3/42 ,  A23G3/48 ,  Y10S426/804

摘要： Fat in a confectionary chip is reduced to below about 10% by using a low-fat insoluble, non-gummy food material and 40-70% small particle sugar (less than 100 microns) in combination with about 13% moisture. The sugar to non-gummy food material ratio must be between 2:1 and 4:1 and the moisture between about 10% to about 15%. Hydrated food ingredients are added to retain at least some of the moisture in the bound state. Other ingredients which may be added to the formulation include syrups, milk solids and starch. The chips can be made by simply blending the dry ingredients and adding the moisture to form a dough in the form of a dry, crumbly paste. The dough is mixed or worked up well and then formed into the desired shape. The shape is then cut into pieces similar to chocolate chips.

摘要翻译： 通过使用低脂不溶性，非胶质食物材料和40-70％的小粒子糖（小于100微米）与约13％的水分组合，糖果芯片中的脂肪降低到约10％以下。 糖与非粘性食品的比例必须在2：1至4：1之间，水分在10％至15％之间。 添加水合食品成分以保持结合状态下的至少一些水分。 可以加入到制剂中的其它成分包括糖浆，乳固体和淀粉。 芯片可以通过简单地混合干燥成分并加入水分来形成干燥，脆碎的形式的面团。 将面团混合或加工好，然后形成所需的形状。 然后将形状切成与巧克力片相似的片。

公开(公告)号：US5185175A

公开(公告)日：1993-02-09

申请号：US747815

申请日：1991-08-20

申请人： Jimbay Loh ,  Jerome Trumbetas ,  David H. Palmer ,  Mark D. Fitch

发明人： Jimbay Loh ,  Jerome Trumbetas ,  David H. Palmer ,  Mark D. Fitch

IPC分类号： A23G1/00 ,  A23G1/04 ,  A23G1/30 ,  A23G1/32

CPC分类号： A23G1/30 ,  A23G1/042 ,  A23G1/305 ,  A23G1/325 ,  A23G2210/00

摘要： Disclosed are compositions and methods of making an aqueous sugar dispersion of microparticalized cocoa, used to modify chocolate products such as low-fat icings, frostings, among other products.

摘要翻译： 公开的是制备微粒化可可的糖分散体的组合物和方法，用于改变巧克力产品，例如低脂肪结冰，结霜等产物。