Patented Nov. 11, v1930 1,781,672

UNITED ' STATES PATENT OFFICE

EARL 3. WORKING, on MANHATTAN, KANSAS 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 industry, whereby the sta 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 , ‘ > 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 ,‘ 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 , 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. from higher or. substantially lower temperatures, 120 . other sources can be employed, withsatisfac in other words the operator does not have tory results, and I do not desire to limit the to stick so closely to the optimum tempera-J invention to the use of soybean lecithin. The ture,iI_1 order to get satisfactory results. An‘- . lecithin produced from buttermilk or dried other Important advantage is that the coat-‘ buttermilk can be satisfactorily used in some ing on the candy cores shows a high gloss instances. ?nish, and gives the candy :1 more attractive I have also found that when lecithin is em appearance, when the same is placed on sale. ployed, the amount of cocoa butter may be On account of the reduced fat content, and substantially reduced, in making up the choc‘ perhaps also on (account of the presence of ' olate mass. _ Ordinary chocolate mass used lecithin, the fatvin the chocolate coating is’ 130 1,781,672 3.

more readily digestible, so that a person can is intended to embrace not only candy, but eat more candy made by the present process, also coated cakes, crackers, “Eskimo Pie” and without getting an uncomfortable “over-full” the like. ‘ Such products are of a solid or pasty feeling, or without producing indigestion. consistency. . Another important feature of the presence of The present application is in part a con 70 lecithin in the chocolate mass is that whereas tinuation of -my copending application moisture thickens the ‘chocolate mass to an 362,875, ?led May 13, 1929. undesirable extent, this is largely prevented The addition of the lecithin to chocolate by the presence of lecithin. This is of con used as a drink has been found also to greatly 10 siderable importance in the making of “Eski improve the same. ' . 75 mo Pies” or similar products. In coating A mixture of cocoa and treated cocoa ice cream pieces with chocolate mass, small nut oil, (or other fat or fat mixture of suit quantities of the ice cream melt into the able melting point and consistency, such chocolate mass, or small pieces of the ice as palm kernel oil, or mixtures'of palm oil cream may break o?’fand become mixed with with other fats) usually with sugar added, 80 the- chocolate mass, which produces unde produces a very satisfactory cheap product sired thickening, and any considerable for use in place of real chocolate, for many amount of ice cream or other aqueous mate of the uses of chocolate, and is speci?cally rial getting into the batch of ordinary coat included under the term “chocolate mass” 20 ing mlxture (i. e. without the lecithin added) above. ‘ 85 which the operator is using will necessitate ‘While I have stressed the use of the choco working that mass over for the purpose of late mass containing added lecithin, in coat getting the Water out of it, in order to give ing cores, of various sorts, it is not to be satisfactory results. In the presence of such inferred that the invention is restricted to 25 quantities of lecithin as are here referred to, the making of coatings, since the chocolate 90 the presence of a small amount of moisture. mass has numerous other uses in the ‘con either from such sources as above indicated fectionery industry, such as in the manufac or from other sources, does no particular ture of above referred to, and harm, and produces no considerable degree 'I do not restrict this invention to use in 30 of thickening of the mass. ‘Also in making compositions used for coating cores. ‘ 95 up chocolate mass with sugar which contains _ I claim :— more or less moisture, and also in the manu 1. A chocolate mass adapted for coating facture of milk chocolate. this feature is of cores of confectionery, comprising chocolate great importance as considerably simplify and a small percentage of added lecithin, 35 ing the process. ‘ the-percentage of lecithin being sufficient to The high gloss ?nish above referred to is at least retard “graying.” ' an important feature, and also the reduction 2. A chocolate mass adapted for coating in the'fat content aids in‘preventing gray cores of confectionery, comprising chocolate ing, even whenthe candy is stored at rela and a small percentage of added lecithin, 40 tively high temperatures, for example in store the percentage of lecithin being sufficient to 105 windows in the direct sunshine. . enable the fatty constituents of the mass By the term “chocolate” in the appended to be ‘reduced below the amounts heretofore claims I do not intend to cover cocoa powder commonly employed, while the viscosity and as such. Cocoa powder is produced from covering power of the mass are still substan 45 chocolate liquor or cacao mass by pressing out tially‘as good as in the masses heretofore 110 a considerable portion of‘ the cocoa‘ butter commonly used. . content thereof. Chocolate (and particular 3. In the art of makingconfectionery, the -lv that used for coating, including sweet herein described improvement which com chocolate) and milk chocolate, contain more prises incorporating, at any stage of the 50 fatty material, in proportion to the cacao manufacture, with confectionery material 115 solids, than does cocoa powder. including chocolate carrying such amounts By the term “chocolate mass” I mean a of fatty material as to be normally subject mass of material (1) consisting of chocolate liquor (including its normal content of fatty to “graying,” a su?icient percentage of leci thin to retard “graying.” ' 1 _. _ 55 material) with or without added sugar 4. A newxmaterial in the confection in 120 ' and/or cocoa butter, and/or ?avorings, and/or milk solids, or (2) consisting of the dustry, comprising a chocolate composition “compound chocolate coating” material, above‘ suitable for coating candy cores, and contain described, which also may contain sugar ing about’ 0.1 to 0.5% of lecithin, cores coat- . 60 and/ or ?avoring materials and /or_milk solids. ed with' such product being less subject to 125 The term “chocolate” as employed in the “graying,” atv high atmospheric temperature , trade and by the consuming public is usually than is ordinary chocolate coating. understood as not precluding the presence of 5. A chocolate mass having a consistency sugar, ?avoring materials, etc. . and melting point suitable for'coating con 65 The term “confectionery” as used herein, fections, containing a small percentage ~of 130 ' 4 1,781,672 lecithin, and containing less than the usual content of cocoa butter and similar fats. 6. A chocolate mass having a consistency and melting point suitable for coating candy cores, cakes and the like, containing not sub stantially over 1% of lecithin, such product having a substantially greater tolerance to Wards Water than has ordinary chocolate coating mass. ; " 7; In making chocolate confections, the 10 step of incorporating with a chocolate coat ing material which, by itself, applied as a coating Would be liable to “graying”, an amount of lecithin sufficient to reduce such 15 “graying” ‘tendency and coating confection ery cores with such material. , 8. A chocolate coating mass which con tains a smaller amount of fat than that nor mally required for satisfactory dipping, and an amount of lecithin sufficient to impart a 20 su?icient degree of ?uidity thereto, to make it satisfactory for application as a coating, by dipping. 9. In making chocolate confections, the 25 herein described step of adding a small amount, not substantially over 1%, of leci thin, to a chocolate mass, the amount of leci' thin so added being sufficient to reduce the “graying” tendency. 30 10. A chocolate confection comprising chocolate containing a small amount, not substantially over 1%, of lecithin, such prod uct having substantially less tendency to, “graying” than do similar products contain 35 ing ordinary chocolate Without the lecithin. 11. As a new material in the chocolate ‘ confectionery industry, a chocolate mass con taining about 0.2% to 0.3% of added lecithin, such lecithin being su?icient to retard 40 “graying”, to a substantial extent. 12. In the manufacture of chocolate mass, the steps of reducing the content of cocoa butter and similar fatty material substan tially below normal, and adding about 0.2% 45 to 0.3% of lecithin, su?icient to impart to the mixture the necessary workability of the chocolate mass for coating by dipping, whereby the tolerance of the mass to water is substantially improved, and its sensitivity 50 to variation in running temperatures is de creased. 13. In the preparation of chocolate mass, the step of adding, at any stage of the'manu facture, about 0.2% to 0.3% of lecithin 55 whereby “graying” of the ?nished chocolate product is at least retarded. In testimony whereof I a?ix my signature. EARL B. WORKING. ’