Patented Dec. 7, 1937 2,101,374 UNITED STATES PATENT OFFICE 2,101,374 CHOCOLATE MALTED MLK FOOD PRODUCT AND PROCESS OF FORMING SAME Martha E. Tucker, Grand Rapids, Mich. No Drawing. Application August 19, 1937, Serial No. 159,963 2 Claims. (C. 99-27) The invention relates to a food product, the boiling temperature, to make a palatable hot formula, and process of preparing the same. chocolate malted . Objects of the invention are as follows: Fifth.--To provide a sterilized, canned, food First-To provide a sterilized, canned, choco product, for use as a chocolate malted milk ice 5 5 late malted milk food product containing all of topping, in the home or commercially for the ingredients necessary to make a commercial the topping of so-called Sundaes, by chocolate malted milk drink, and at the same merely pouring a desired portion of the product time hold all of the ingredients in stable uniform direct from the can onto the ice cream. dispersion throughout the product, which will be Siacth.--To provide a sterilized, canned choco () Smooth, creamy and homogeneous, tasty, and a late malted milk food product to be used as one O balanced finished product that will eliminate of the ingredients for the preparation of various noticeable cooked milk taste, food recipes, such as chocolate malted milk flavor or a So-called canned milk or process taste. fudge, cake frosting, puddings, frozen desserts, Second-To provide a sterilized, canned, etc. chocolate malted milk food product that when Seventh.--To provide a sterilized chocolate 5 placed in commercial So-called counter freezers malted milk food product that is homogenized, or mixers and the temperature brought down to which makes the product in a pre-digested state, 26 F. to 30° F. will freeze to a uniform chocolate combining such approved products as fat, malted milk drink with excellent flavor and a milk or serum Solids, malted milk, chocolate, good consistency and at the same time whip or seasoning and a stabilizer into several minute 20 yield 100 percent, the same as commercial ice particles that give healthful and nourishing food cream mix. In other words, if 50 fluid ounces to babies and invalids. are placed in the mixer, 100 fluid ounces can be The principal features of this sterilized choco dispensed to the trade. late malted milk food product are, its sterility, Third.--To provide a sterilized, canned food its homogenity, excellent taste and flavor, and 25 product, for use as a cold chocolate malted milk the fact that all of the ingredients are held in drink in the home, by first cooling the product in stable suspension, including the cocoa, or chOCO the can, (and to approximate the flavor of the late, so that they do not separate when left drink frozen in a So-called Counter mixer With standing, and at all times this sterilized canned 100 percent whip or yield), add to the product food product is stable, Smooth and homogeneous. 30 equal portions of cold milk. This product is This food product contains cream, skimmed readily soluble in milk and if the portion of milk milk concentrate, malted milk powder, or is placed in the container first, and then the powder or malt liquor or combination of the product added, the result is nearly instant solu same, powdered cocoa, or chocolate, , Salt, water, and a stabilizer such as a , Several bility. This is caused by the difference of the commercial products as Cocosol or Cocoloid. The specific gravities of the milk and the sterilized illustrative following formula, for a 100 pound canned food product. batch shows Cocoloid being used, a Sodium al Fourth.--To provide a sterilized canned food ginate product. product for use as a hot chocolate malted milk 40 40 100 pound batch of steriliaed chocolate malted milk mic

Per: Percent Ee.t Percent Percent Ingredients Weight cent whenot, other toti " |ber "Ed" at Sigis 45 11 lbs. raw cream (37%, butter fat; 5% serum lib. O Oz---. 4.07 6.38 55 ------4.62 solids). 14 lb. 802.------not s 4 .85------4.35 14% lb. concentitate (30% Z. not solids 5 lb.serum a malted solids). milk powder containing 8% 5 lb. 002.-- 40 ------38 4, 22 5.00 butter fat and 7.5% serum soilds. ------12 lb. 0 oz.------12.00 12.00 12 lb., Canner's cane sugar------2 lb. 8 oz.------2.50 2.50 2% lb. powdered cocoa------30Z. Canner's Salt------302------875 1875 4 oz. Cocoloid (a commercial product of 4 OZ------2500 2500 sodium aginate). Water------54 lb. 907.------55 55 Totals------100 lb. 0 oz. 4. 47. not solids16.53 5.28 19, 1575 28, 9.075 drink in the home, by merely adding equal por The above ingredients are used to give a bal tions of fresh milk to the product and heating anced finished product that will eliminate a no 60 the same to the desired temperature short of ticeable cooked milk taste, a condensed milk 60 2 3,101,874 flavor or a so-called canned milk or process taste. ents, but not boil. The aforementioned steam This is accomplished in the following manner. jacketed kettle should be marked for a complete Fresh milk from the cow contains from 3A per 100 pound batch so that water at 200 F. can be cent to 4 percent butter fat and about 7% per added to that mark to take care of evaporation Cent Serum Solids and the balance, milk water, during the pre-cook. Then homogenize or vis 5 known as . The serum Solids and the whey colize the batch at above 190° F. (starch flowing direct from the cow when cooked to a sterilizing temperature) at approximately 2000 pounds per heat give a cooked taste. square inch. Fill in 24 inch diameter cans at a It is necessary to have some percentage more closing temperature of not less than 170 F. O serum solids than butter fat in order to balance Then place the cans immediately in a retort or 10 the product and also to give body to the product. autoclave and subject to a temperature of 240° The serum or milk solids cannot be eliminated F. for 70 minutes, with a still cook. Smaller and some other agent added and still call the diameter cans will not require so long a Cook, product milk. however 24 inch diameter cans are the largest 5 To obtain at least 4 percent of butter fat in recommended to be used, as a longer cook is in the completed product, the above table shows jurious to the product. Cool immediately and that 11 pounds of 37 percent butter fat cream is then agitate the sterilized product with a Com used. Now in order to reduce the serum solids mercial corn shaker or other mechanical device from the objectionable 7.5 percent serum solids for a minute or two in order to recluster the pre 20 of ordinary milk, 14% pounds of 30 percent serum viously homogenized particles that were partly solids of skimmed milk concentrate is used. This separated by the intense sterilizing heat. . The leaves in the finished product only 16.53 percent resulting product will therefore be smooth, and of whey, 10.15 percent having been added with homogeneous. the milk concentrate and 6.38 percent having . 25 In order to preserve the better taste of finished been added with the cream, the balance of the product, as above stated, stainless Steel steam 2 5 liquid of the complete 100 pound batch being jacketed kettles should be used during the pre water. By reducing both the serum solids and cook and the piping the product runs through in the whey when the product has been subjected the course of manufacture should also be stain to a sterilizing heat, there is no noticeable cooked less steel, with sanitary fittings, couplings, etc. 30 Or canned milk process taste. The stabilizer The homogenizer or viscolizer should be an ap 30 used in the above formula is a sodium alginate . proved type. product commercially known as "Cocoloid'. This This product has been incubated in laboratories product will not retard sterilizing heat, its duty at two different temperatures for two week pe being to aid in holding the ingredients in sus riods in each temperature, (98 F. and 130 F.) pension. It will not hold back heat as do . and then brought to normal temperature and : After the completed product is whipped to 100 tested for bacteria and other germs, and it was percent yield, the Sodium alginate will act as a found to be void of all germs. Also after incuba- . gelatin to hold the whipped product stable. It tion the product was still stable, smooth a ?hd will not degenerate at a sterilizing heat as high homogeneous, and of excellent taste. 40 as 250 F. Gelatin will not stand more than 212 What is claimed is: 40 F. before it degenerates. Other stabilizers such 1. A method of making a sterilized chocolate as various starches, or starch product such as flavored malted milk food product, including commercially known "Cocosol', can be used but mixing Crean, milk concentrate, cocoa, malted best results were had with "Cocoloid' for reasons milk, a stabilizer, and water, proportioning the 45 above stated. ingredients. So that the ratio of serum solids to Process butter fat is slightly in excess of one, heating the First mix all of the dry ingredients of the above mixture to a temperature between 190° F. and formula together-sugar, salt, Cocoloid, malted 200 F. to cause the starches of the cocoa and milk and cocoa, adding the malted milk and cocoa malted milk to flow, homogenizing the mixture at 50 last so that the other ingredients will absorb the the starch flowing temperature, and sterilizing moisture that may be in the malted milk and the mixture. cocoa and help keep the dry ingredients free of 2. A method of making a sterilized chocolate lumps. Then heat the lactic fluid (cream and flavored malted milk food product, including mix milk concentrate) and water to 165° F, in s. ing cream, milk concentrate, chocolate, malt, a 55 stainless steel, steam jacketed kettle, and add stabilizer, and water in an amount substantially the dry ingredients slowly so as not to allow the greater than the whey of the cream and milk temperature to gollower than 160°F. at any time, concentrate, proportioning the ingredients so that the ratio of serum solids to butter fat is slightly because it takes that temperature to dissolve the in excess of one, heating the mixture to a tem 60 Cocolold in the dry ingredients. perature between 190° F. and 200 F. to cause the Then heat the batch to from 190 degrees to starches of the chocolate and malt to flow, homo 200 degrees F. in order to flow the starches in the genizing the mixture at the starch flowing tem malted milk and cocoa with substantial agitation perature, and sterilizing the mixture. to promote thorough dissolving of the ingredi MARTHA E. TUCKER