Frozen confections made with stabilized cocoa-flavored syrups
US3982042A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Nov 12, 1973 |
| Grant date | Sep 21, 1976 |
| Priority date | — |
| Expiry date | Nov 12, 1993 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Cocoa flavored syrups having a high cocoa content and excellent stability and flow properties at room temperature may be produced by using an amylolytic enzyme and a sufficient proportion of Dutch process cocoa to provide a syrup pH of 5.5 to 7.5. The syrup is made by alternate addition of cocoa and sweetener to sufficient water to achieve a solids content of about 58 to 65 weight percent, adding an amylolytic enzyme, heating to a temperature of about 175.degree. to 185.degree. F. for at least 10 to 15 minutes, raising the temperature to about 200.degree. F. and cooling. The stabilized cocoa flavored syrups may be added at room temperature to conventional non-acid confection mixes for use in the production of quiescently frozen chocolate flavored confections.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.