Patent Office
Total Page：16
File Type：pdf, Size：1020Kb
Patented Nov. 11, v1930 1,781,672 UNITED ' STATES PATENT OFFICE EARL 3. WORKING, on MANHATTAN, KANSAS CHOCOLATE MATERIAL LAN D METHOD OF‘MAKING- SAME V’No Drawing. Application ?led July 16, 1930., Serial in». 468,463. The »present invention relates to confec~ tain cocoanut oil and hydrogenated cocoanut tionery and in particular has reference to oil 01' other hydrogenated oil. The melting improving chocolate or other material usual-r point of the cocoanut butter to be used can 1y containin cr .a large percentage of cocoa vary, depending on the temperatures to which. 5 butter, including mixtures of chocolate'with the'?nal product is to be subjected. .For 55 added cocoa; butter, and mixtures of cocoa example, chocolate coating onlice cream (so or chocolate with added fats from other called “Eskimo Pie”) will obviously not need sources, such as are sometimes useful in the so hard a fat as would chocolate covered confectionery industry, whereby the sta candy which is to be kept in a store, unre 10 bility of the resulting product is improved. frigerat'ed, in the summer time. 60 A great dealsof candy of the higher grades, As with the high grade chocolate coating as is'well known, carries a coating of choco masses heretofore commonly used in this art, late material. The keeping qualities of such the mixtures described in the present case chocolate coatings are usually rather poor. can be applied mechanically or by hand dip 15 Chocolate coatings on candy have a tendency ping. The usual machine. for mechanically 85 to bloom or become gray, ‘losing their bril dipping, heretofore used is called an “en liancy or gloss, this tendency being greater rober”. ,_ ' F at higher temperatures, and this is generally ’ Depending upon the temperature to which considered in the art to be due to melting the chocolate coated confection is sub 20 or partial melting and movement‘of the cocoa jected, graying will ordinarily take place 71) ’ butter which is a constituent of most choco ‘more or less rapidly and especially at tem late and chocolate preparations. _ This is peratures above 90° F. the graying takes commonly referred to in the art as “gray place very much more rapidly. On account ' ing” or blooming of chocolate. As is well of this tendency of chocolate coated candies, ‘ > 25 known, graying goes on much more rapidly to turn gray, much of the high’ grade choco at higher temperatures than at lower atmos late candy is kept in store-rooms under re pheric temperatures. For example high frigeration, which of course adds greatly to grade chocolate candy displayed in a store the cost of handling the material. window where it is exposed to the sun may My researches have shown that this gray 36 turn gray in a couple of hours to such an ing can be to a considerable extent prevented extent as to be unsaleable as first quality or in other cases can be greatly retarded, by adding to the chocolate a small amount of candy. ' ' - The present invent-ion is applicable and is lecithin particularly the lecithin obtained . especially useful‘in the case of “chocolate from oil-bearing Iseeds, such as soybean. 35 coating”- which is in most cases a mixture The lecithin should preferably be su?iciently 85 of chocolate liquor,‘ sugar and added cocoa puri?ed to remove any disagreeable ?avors. butter. It is also equally applicable in the The entire mass of ‘puri?ed phosphatides can case of so-called “compound chocolate coat be used, or the lecithin separated from the ing” which is a mixture of low fat content other phosphatides. The amount of lecithin so cocoawith sugar and added fat from other to be employed can vary between rather wide 90 sources, for example, cocoanut butter, to limits. Ordinarily from 0.1% up-to 0.5% is which ?avoring material can also be added a su?icient amount of lecithin to add for very _ if desired, which‘ mixtures arewidely “used materially improving chocolate coatings, but at present not only in the candy industry, in some cases I may run the'amount of leci-' 45‘ but as a material for coating biscuits and f tlhin up‘ to ‘1%, or even slightly ‘more than crackers and similar articles. In all such t is, - " mixtures the addition of lecithin prevent-s _G "ocolate coatingmass containing about or materially retards the graying and also ‘0.2% of puri?ed soybean lecithin, and made prevents other objections as noted below. from good quality of chocolate was found to 5° Cocoanut butter, as well known, may con prevent. _\“graying” at temperatures up to 2 1,781,672 925° F., for'twelvehours, when the. test was 4 for coating, in the prior art, contains around discontinued. , ' 35% of cocoa butter, or frequently slightly Various methods of incorporating the leci more than this. When using about 0.3% of thin with the chocolate or chocolate material lecithin, the amount of cocoa butter can be may be used. As one example, the chocolate reduced to about 30%. Since cocoa butter is 70 liquor may be ?rst melted at a low tempera- ‘ a relatively expensive fat, any substantial ture, say ‘not over 104° F‘., and the lecithin, reduction in the amount thereof is of com also melted at the lowest possible tempera mercial importance to the manufacturer. ' ture, can be mixed thoroughly by any of the In accordancewith the prior art, the cocoa meanscommonly used in mixing chocolate ‘beans may be ?rst dried and ground in a 75 masses, for example in a chocolate mill or mill, the material being ground to a very ?ne by an electric stirrer. The other components smooth paste, containingabout 50% or more ' of the mixture are then added and the mix of cocoa butter. This produces a bitter choc ture then made up into the solid form, and olate mass, ordinarily known in the trade as - : treated by well known methods. The man “chocolate liquor” or “liquor”, which is then 80 ufacturer of the chocolate may if desired, worked up with a considerable amount of merely add the lecithin to the chocolate sugar, which of course will reduce the amount liquor, say in a Bramley mill, a roll re?ner of cocoa butter in the sweet chocolate mass, or conche, in the regular course of manufac for example down to about 35%. ' 20 ture of the chocolate. The lecithin may also Ordinarily more sugar is added than this 85 be added to various liquid or solid mixtures quantity, and an additional amount of cocoa containing chocolate as the characteristic butter is added, to give about 35%or more constituent, which has the effect ‘of stabiliz in the ?nished sweet chocolate mass. In ac ing the mixture with particular reference to cordance with the‘present invention, it is 5 its fat (say cocoa butter) content. found that if 0.3% of lecithin is added, the 90 “Graying” as the term is commonly‘ used amount of cocoa butter to be added can be in the confectionery industry and trade, of somewhat reduced, so that the ?nal sweet course, has a speci?c meaning. The fat con chocolate‘ mass will contain. about 30 in tent of chocolate coatings, in most cases, con stead of 35% of cocoa butter. _ Such a mass 30 sists in large part at least, of cocoa butter, will have about the same viscosity ‘or ?uidity,’ 95 which is a composite fat, composed of differ at the temperature at which it is to be applied ent glycerides having different melting as a coating to candy, cakes and the like, as points. As the temperature gradually in the 35%- mass heretofore employed. creases, portions of the cocoa butter may The above 0.3% of lecithin is around 60% soften and melt, and when in a molten state purity, and this accordingly corresponds to 100 these low~ melting fractions exude to the sur approximately 0.2% vof actual'lecithin. face of the article probably by capillary ac In the cheaper mixtures containing cocoa tion. On subsequently cooling, this will andv other fats instead of cocoa butter, say harden and solidify on the surface, giving cocoa-nut oil butter, a considerablereduction the “graying” of the chocolate, i. e. produc in the fatty content may also be secured. The 105 ing a grayish appearance. This makes the reduced fatty content and the presence of leci confectionery appear; “stale” and ‘interferes thin have important advantages in use. With with the sale of‘ the product.- ' ordinary chocolate mass as heretofore made In the present invention, this action is pre and used in the confectionery art, the apply 45 vented or retarded to a considerable extent, ing of the chocolate mass, that is to say the 110 by adding a material, lecithin, which‘binds coating of the cores has to be done at very. or blends the'fats together, preventing sepa carefully regulated temperatures, and if the ration of the same from the chocolate mass. chocolate mass gets as much as 2 or 3° above or On account of the “graying” of chocolate, below the optimum temperature the coating 50 the chocolate confectionery business may Will be ununiform or will be extremely thick 115' drop off, in the summer time, to a minor -frac— or extremely fragile, in many cases lacking in tion of what it was in the winter, causing a gloss, on hardening. The use of lecithin in_ considerable hardship on the industry. the amounts above indicated will permit the I vhave referred above to soybean lecithin," coating to be done at either substantially but lecithin, in a relatively pure state.