Process of refining saccharide crystals during food processing

Details Process of refining saccharide crystals during food processing Process of refining saccharide crystals during food processing

A - Human Necessities

23

G

99/140, 99/160,

A23G 1/00 (2006.01) C13B 50/00 (2011.01) A23D 9/04 (2006.01) A23G 1/12 (2006.01) A23L 1/03 (2006.01) A23L 1/09 (2006.01) A23L 1/22 (2006.01)

Patent

CA 2031996

An ingredient formed by an improved process for incorporation into a food product. In the improved process for producing food products, such as confections, including milk and dark chocolate, a crystalline saccharide such as sucrose, and a fat such as cocoa butter, are blended with a minor amount of water. The blend is refined, such as by passing it through the nip of at least one pair of refining rolls, to produce particles having a size less than about 50 micrometers. The minor amount of water is effective to dissolve saccharide particles having a size less than about five micrometers. Subsequently, the refined product can be heated and agitated to evaporate the minor amount of water. The resulting semi-processed food ingredient is useful for producing food products having improved viscosity characteristics.

Ingrédient formé par un procédé amélioré pour incorporation dans un produit alimentaire. Dans le procédé amélioré pour la production de produits alimentaires, comme des confiseries, renfermant du lait et du chocolat noir, un saccharide cristallisé, p. ex. le sucrose, et un corps gras, comme le beurre de cacao, sont mélangés avec une quantité mineure d'eau. Le mélange est raffiné, p. ex. par passage à travers au moins une paire de rouleaux de raffinage, de façon à obtenir des particules d'une taille inférieure à cinq microns environ. La quantité mineure d'eau permet de dissoudre efficacement les particules de saccharide possédant une taille inférieure à environ cinq microns. Le produit raffiné peut ensuite être chauffé et agité pour évaporer la quantité mineure d'eau. L'ingrédient alimentaire résultant semi-transformé est utile pour l'obtention de produits alimentaires possédant des caractéristiques de viscosité améliorées.

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