CA1062075A - Fast conched candy coating and method - Google Patents

Fast conched candy coating and method

Info

Publication number
CA1062075A
CA1062075A CA256,307A CA256307A CA1062075A CA 1062075 A CA1062075 A CA 1062075A CA 256307 A CA256307 A CA 256307A CA 1062075 A CA1062075 A CA 1062075A
Authority
CA
Canada
Prior art keywords
parts
conching
fat
ingredients
mixture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
CA256,307A
Other languages
French (fr)
Inventor
Salvatore F. Ziccarelli
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Beatrice Companies Inc
Original Assignee
Beatrice Foods Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Beatrice Foods Co filed Critical Beatrice Foods Co
Application granted granted Critical
Publication of CA1062075A publication Critical patent/CA1062075A/en
Expired legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305Products for covering, coating, finishing, decorating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/12COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products

Abstract

ABSTRACT OF THE DISCLOSURE

A fast conched candy coating is prepared by healing fat to above the melting point thereof and mixing the fat with sugar, optionally with milk solids, emulsifiers, flavoring, cocoa or cocoa butter. The mixture is maintained above the melting point of the fat but below 150°F. The heated mixture is then conched in a high speed shearing and mixing device wherein the solid particles of the mixture are sheared to 40 microns or less and the mechanical energy im-parted during the shearing and mixing raise the conching temperature to between 150°F and 320°F in less than 30 seconds.

Description

106;~075 The present invention relates to a method of fast conching a candy coating and to the coating which results therefrom. ~ore particularly, the present invention relates to a method and coating which can be produced in a fraction of the time necessary for producing a conventionally conched compound coating for candies and the like.

BACKGROUND OF THE INVENTION

; Many confectionaries are co'ated with a flavored candy coating. The coating helps to preserve the confectionary , lO imparts a desired eye-appeal and adds flavor. Bakery pro-duced cakes, ice cream bars and popsicles, candy pieces and candy bar~ are conventionally coated with such flavored coating5. While these coatings can be flavored with any desired natural or artificial flavor, they are most often flavored with cocoa or cocoa butter to form a chocolate flavored coating.
Chocolate coatings can be produced in the tradi-tional way of making milk chocolate. This process, however, requires a rather expensive ingredient, i.e. cocoa butter. For this reason and for other reasons, milk chocolate candy , coatings are relatively expensive and are not used on popu-! larly priced confectionaries and in lieu thereof a compound coating is used. Compound coatings do not require a cooking step and are, generally speaking, simply a mechanical mix-. ,"
ture of, principally cocoa, sugar and fat.

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~062075 As can be appreciated, the solid ingredients and the fat of a compound coating must be so intimately mixed that the texture, mDuth feel and taste of the oompDund coating will approximate that of milk chocolate. ffl e pro-cess wherein these ingredients are mixed to that requiredextent is referred to in the art as the oanching step. As i8 well-known in the art, ~anching must pulverize the sugar, oocoa and other ingredients to the point that the oorpDund ooating has no "gritty" texture or mDuth feel and to the extent that the cocoa is mechanically wDrked into the fat.
Traditionally, the oDnching step takes place on a "~ancher" which operates with rolling pressure to slowly grind and pulverize the sugar, oocoa and other ingredients into the fat.
A1S,D, during the conching step, the mDisture oan-tent of the ingredients is reduced to very low levels, i.e., to one percent or less and m~re often to 0.5 pPrcent or less. Water sensitive emulsifiers, such as lecithin, are added near the end of the oonching step when the moisture aDntent has been reduced to the range of these lower levels.
The time required to complete a conching step of the foregoing nature wi h dep~nd upon the quality of the oompound ooating desired. For better compound ~Datings 10~;~()75 up to 80 to 85 hours on the concher are required and ; even for the very poor and generally unacceptable grades ofcompound coatings, at least 8 hours will be required. While this operation requires a minimum of supervision, it does require extended amounts of power and the long use of rela-tively expensive capital equipment. Accordingly, it would be most desired in the art to provide a method of conching which will considerably shorten the conching time, but which will provide the superior quality of long conching time com-pound coatings.

OBJECTS OF THE INVENTI ON

It is therefore an object o the invention to provide a method and compound coating wherein the conching step may be completed in a fraction of the time required for conventional conching and which conched compound coating will have properties at least equal to the long time conched compound coatings conventionally produced in the art. Other objects will be apparent from the following disclosure and claims.
; 20 HE l)RA~INGS

, FIGURE 1 shows in block, diagram~atic form the essential steps of the process to produce the candy coating;
FIGURE 2 shows in diagrammatic form the blade assembly of an apparatus suitable for carrying out the pre-sent process;
_ 4 _ !

FIGURE 3 shows an impeller for use in the assembly of F~GURE 2.

~-, ~.

106;~75 BRIEF DESCRIPTION OF THE INVENTqON
The present invention is based on three principal discoveries. Firstly, it has been discovered that by care-ful selection of the ingredients for coopound coatings, it is possible to conch those ingredients at a fraction of the time required by conventional oonching processes. Seoon~ly, it has been discovered that thDse selected ingredients can be extremely quickly conched when the primary forces are shear forces, as opposed to compressive forces normally exerted by the rolling pressure of conventional conching ~ machines. m irdly, it was disoovered that when using the i careful selection of ingredients with the shear forces, relatively critical temperatures and times must be observed, or otherwise a satisfactory oonching will not take place.
m us, broadly stated, the present invention in-cludes a process for producing a candy coating wherein 30 to 65 parts of fat are heated to a temperature akcve the melting point thereof, That melted fat is mixed with sugar and optionally milk solids or demineralized whey, emulsifiers, coooa or oocoa butter and flavors. m e temperature of this heated mixture is maintained at above the melting point of the fat but below 150F. This heated mixture is then conched by a high speed shearing/mixing. The solid particles of the mixture are sheared by shearing forces having the major shear component at 75 or greater to produce sheared particles having .

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~.06,~ 075 at least one dimension of 40 microns or less. The mixing during the shearing operation must supply sufficient mechanical energy into the mixture so as to raise the conching temperature o the heated mixture to at least 150F, but no greater than 320F. m e time for raising the mixture to this conching temperature must be no greater than 30 seconds and during this shearing/mixing time, the moisture content of the conched mixture must be reduced. Thereafter, the conched mixture is quickly cooled to less than 180F.
The ingredients may be chosen so as to provide the essential taste of a conventional cocoa compound coating, i.e., fat, sugar, cocoa, milk or demineralized whey solids, emulsi-fiers, and flavors. A coating similar to a chocolate coating may be produced with butter fat and cocoa butter in lieu of part o the cocoa or, the coating may be similar to a conven- `
tionally artificially flavored compound coating, such as banana, cherry, etc., wherein larger amounts of fat and sugar are used, but additionally an artificial flavor is used in lieu of the cocoa or cocoa butter.
As a practical matter, the conching temperature of the heated mixture, within the above broad range, will normally be in the range-of 150 to 250F. A more preferred t lower limit is 190F. A much preferred upper limit is 230F, with 220F being generally the best upper limit.
In another aspect the present invention provides a conched candy coating composition comprising the ingredients of:
~a) 30 to 65 parts fat, (b) 40 to 65 parts sugar;
(c) 0 to 8 parts milk and or whey solids;

~ _ 7 _ 106;~075 (d) O to 1 part emulsifier; `
(e) O to 12 parts cocoa;
(f) O to 2 parts flavor;
wherein the ingredients have been mixed to a conched form by a high speed shéaring and mixing wherein the shearing is by shear forces having an average shear component of 75 or greater, the particle sizes of solids in the composition are 40 microns or less and the conching time has been 30 seconds or less.
, DETAILED DESCRIPTION OF THE INVENTION
As shown in FIGURE 1, the steps of the process are forming a paste of the melted fat and the dry ingredients and feeding that paste to a high speed shear/

_ 7(a) -106;~075 1~

mixing machine to reduce the particle size of the solids in the paste to less than 40 microns and to raise the temperature of the paste to a temperature of from 150 to 320 in a very short time, i.e., less than 30 seconds. Thereafter, the conched coating mixture is cooled to prevent deterioration ;
thereof at the higher temperatures. Of course, ultimately, the conched coating will be used to coat candy.
The mixing may take place in any desired type of ;
mixing device, but a scraped wall heated mixture device is `~
a preferred form of the invention, since this continually removes the ingredients from the walls where heat transfer takes place and prevents local over heating of the ingredients during this initial mixing process. Many apparatus suitable for such operation are known in the art and include heated ribbon blenders, swept wall heat exchangers, sigma blade mixers and the like. A particularly convenient apparatus for this purpose is manufactured by the LITTLEFORD ~Trade Mark) Company and model FKM and model KM are particularly suitable in this regard.
2~ Irrespective of the kind of mixer used to mix the melted fat and dry ingredients, mixing must be continued until a flammable slurry, referred to hereafter as a "paste"
is formed. In a high speed conching operation of the present nature, the incoming feed must be homogenous in nature, i.e., a portion of the initial feed must have essentially the same distribution of ingredients as a latter portion of the feed.
Otherwise, the conching will not be uniform in such a short period ~'~,~ .

~06'~S)75 I s of time. The paste need not be a permanent slurry or sus-pension, and it is only required that the paste uniformly distribute the dry ingredients for time sufficient to feed that paste to the conching mechanism. Generally speaking the paste should be stable for at least three to four min-utes, but more usually, the paste will be stable for several hours or more (i.e., no substantial settling of the solids will take place within the foregoing time periods).
The heated paste mixture should be maintained at a temperature above the melting point of the fat. Otherwise, the paste will congeal or solidify. In the present process, the feed must be in fluid form, as opposed to the conven-tional concher where part of the feed could be in solid form, Under the circumstances, if the paste is allowed to 901idify and then reheated, the chances of nonuniformity of solids distribution greatly increases.
On the other hand, if the temperature of this mix-ture exceeds about 190F, the chances of undesired deteriora-tion of the fat or cocoa or other flavors substantially in-creases. Additionally, the sugar may slowly change in un-desired character. For improved safety in this regard, it is preferred that the temperature be maintained at less than 140F, and more preferably less than 120F.
The heated mixture is then passed to the conching operation. As noted above, the conching step must cause r r _ .

1. , _ 9 _ .

~O~ 075 . . . .

sufficient shearing and mixing of the heated paste mixture so that the average particle size of the solids is reduced to less than 40 microns. Preferably, the average particle size is reduced to 35 microns or less and more preferably, less than 30 microns. A satisfactory range is between 20 and 30 microns. It should be appreciated, however, that only one dimension need be reduced to this low level, and the ot~er two dimensions can exceed this dimension, so long as the other two dimensions do not exceed this lower dimen-~0 sion by more than a factor of five, preferably no more than a factor of three.
The shearing and mixing during the conching step must rapidly heat the heated paste mixture to an elevated temperature, such as 190F to 220F. This temperature must be reached within 30 seconds, since a slow increase in temperature will require too long of a dwell at the elevated temperatures, i.e., as the temperatures approach 190F. Such extended dwell at temperatures approaching 190F will cause undesired and unacceptable properties in the conched mixture. Therefore, - the minimum elevated temperature must be very rapidly obtained.
In this latter regard, heating the mixture during the conching operation by heat transfer is too slow to accomplish the rapid temperature rise which is necessary.
As the mixture conches, heat transfer is severely reduced ~5 between the heat transfer surface and the mixture, due to the C) "~ ~
.

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C '....'.J~. ~P"
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106i~75 pasting out and coating of heat transfer surfaces. To accomplish the rapid temperature increase it is necessary that the temperature rise be mechanically accomplished. In this regard, the term "mechanically" means that mechanical energy is converted to heat in the mixing by virtue of friction, shear and the like generated during the conching operation. This does not mean, however, that no heat may be added by heat transfer. It does mean, however, that the major amount of heat is generated by the mechanical energy input.
In order to accomplish a conching in such a short time, it is necessary that the conching forces be essen-tially shear forces, as opposed to compressive forces which are the majority forces in the standard concher of the prior art conching o~eration, These shear forces can be best understood in connection with FIGURES 2 and 3. Those FIGURES show an apparatus, in diagrammatic form, suitable for carrying out the present invention. This apparatus, however, is well known to the art and is commercially avail-able. Accordingly, the details of the apparatus will not be presented in order to retain conciseness in this specifica-tion. Indeed, reference to this particular apparatus is by way of illustration to, primarily, explain the principle involved, rather than a criticality in the appàratus per se.
FIGURE 2 shows a series of blades (1) which are held in position by lower blade holding ring (2) and an r ', .

106~075 upper blade holding ring (3). A lower retaining ring (4) and an upper retaining ring (4') complete this blade as-sembly. The blades are spaced apart a small distance, i.e., between 0.005 and 0.3 inch, depending upon the particle sizes of the solids in the paste to be conched, the feed rates, the temperature of the paste, and the rate of feed.
Generally, however, the blades are spaced apart about 0.15 inch. The blades are set near radii (53 generating from axis (6). The blades are actually offset from the radius by an angle ~ (exaggerated in the drawing for illustration pur-poses). This angle will induce at least some shear com-ponent which-is less than 90, for the reasons explained more fully hereinafter.
I An impeller (7) ha~ impeller arms ~8) which carry ! 15 an impeller 5ur~ace ~9). The outermost ends of the impeller i surface have a ~quare shear surface (10). The impeller !~ rotates on shat ~11) which is in mechanical communication with a power source (not shown).
The impeller fits within the array of blades in FIGURE 2 and the distance between the shear surface (10) and the blades is very small (i.e., between 0.1 and 0.01 inch).
As the impeller shaft rotates, the impeller, which is mech-anically fixed thereto, also rotates. The heated paste is fed into the rotating impeller and is impelled outwardly toward the blades. As the paste co~tacts the blades, a ~ o6'~075 shear force, in the direction of rotation, is created between the blades and the shear surface. Solid particles are there- ¦
fore, sheared between the blades and the impeller in such a manner that the particles are cut or sliced rather than ground or crushed as was the prior art technique with conventional conchers.
It has been found, however, that if the average shear component is 90 (3 equal 0) then undesired heating may take place between the shear surface in the blades and in extreme cases can cause caramelizing of the sugar. There-fore, the average shear component is preferably less than 90, although that shear component can very closely approach 90 with impunity. It appears that the unde~ired heating takes place only when the 90 shear component is very closely ap-lS proached. Thus, the average shear component should be at least 75 in order to insure that proper shearing takes place, but - preferably the average shear component will be between 85 and 89.9 and more preferably, between 87 and 89.5. A
preferred average shear component is 89 (~ - 1).
v 20 Since the temperature must be raised extremely rapidly, the feed input to the conching device must be adjusted so that with mixing, shearing and extrusion of the conched mix-ture between the blades, sufficient mechanical energy is gen-erated to raise the conching temperature to 190 to 250F in less than 30 seconds. It is preferred, however, that these r e I

i -` ~o~075 temperatures be between 200 and 240F. and optimum tempera-tures are'between 210 and 230F. Additionally, since the longer periods of dwell at these temperatures give rise to greater'possibilities of undesired overheating, it is pre-S ferred that the conching temperature be maintained for less than 15 seconds, and more preferably less than 10 seconds.
Accordingly, by adjusting the feed to have this short dwell time in the conching device and by allowing the conched mixture to contact ambient temperatures after exit from the conching device, the short dwell time at the elevated tem-peratures can be achieved. In'any event, the conched mix-ture should be rapidly cooled to below 185F. in order to I prevent undesired affects and more preferably cooled to ,' less than 175F. To avoid any bverheating, this cooling ! 1S should take place in less than 10 minutes and more prefer-ably in less than 5 minutes.
During the conching operation, the moisture con-` tent, by virtue of the high temperatures, will be reduced to one percent or less. More preferably, however, the mo~ture content will'be 0.5 percent or less and moisture contents as low as 0.2 to 0.3 percent are preferred.
With the foregoing process, various compositions may be conched. Thus, 30 to 25 parts of fat, 45 to 55 parts of sugar" 4 to 12 parts of cocoa, an~d 3 to 8 parts of milk solids or demineralized whey solids produce Fompound coat-~' ing. Preferably, that coating will also include 0.1 to 0.8 106;~075 - parts of emulsifier, such as lecithin, and from 0.1 to 2 parts of flavors, such as salt, vanilla, etc.
Alternately, 30 to 35 parts of butter fat, 4S to 55 parts of sugar and 4 to 12 parts of cocoa butter will produce a coating which is very similar to milk chocolate.
Hereagain, it is preferred that that composition incluaes 0.1 to 0.8 parts of emulsifier, such as lecithin, and from ~-~
0.1 to 2 parts of flavoring, again such as salt and vanilla.
Alternately, fruit flavors and other flavor coatings ; 10 may be produced. In this ~onnection 30 to 65 parts of fat, 40 to 60 parts of sugar and 0.1 to 2 parts of artificial 6 flavor will be used, and again 0.1 to 0~8 parts of emulsifier and 3 to 8 parts of milk or whey solids may be used.
The sugar used in the process may be conventionally ;
granulated sugar, although it is preferred that micro sugar j be used. This is prepulverized sugar which has a particle size of approximately 20 microns. The prepulverized sugar, of course, reduces the amount of shearing that must take place during the conching operation.- In this regard, the prepulverized sugar should have a particle size of no greater than 100 microns and preferably no greater than 50 microns, although prepulverized sizes up to 40 microns may be con-veniently used.
The invention will be illustrated by the following examples, although the invention is not limited thereto and is C fully applicable to the foregoing disclosure. In the speci-fication, the following examples and claims, all percentages and parts are by weight, unless otherwise indic'ated.

Ai r iOt~'~075 ~ Example 1 .

Thirty-three parts of hard butter, having a meit-ing point of 98-101F, was heated in a steam jacketed mixing tanX to 106F. The melted fat and the following solid in-gredients were placed in a LITTLEFORD FKM-6000 mixer: 8.19 parts of cocoa; 51 parts of microsugar (average particle -size of 20 microns); 5 parts of non-fat milk solids; 0.4 -parts of lecithin; and 0.41 parts of flavors (vanilla and salt). The fat and solids were mixed until a smooth paste L0 was obtained. The temperature during the mixing was main-tained at about 110F.
The heating mixture was conched by feeding the mixture to an URSCHEL COMITROL 1250 high speed shearing and mixing machine~ The blades were set at 1 (89 shearing). The 15` , feed of the mixture and the rotation of the impeller was adjusted until the average particle size of the solids in the conched mixture was about 25 microns, the conching temperature of the mixture in the machine was about 220F, the mixture remained in the machine for between 4 and 8 seconds and the moisture content of the conched mixture was about 3%.
The conched mixture cooled immediately on exiting the machine by ambient air to about 175F in about 3 minutes.

*Trade Marks `

r - 16 - ~

~,' , lQ~ 75 The mixture was pumped to a holding tank and used to coat caramels, i.e., MILK DUDS and a taffy~nut CLARK
-: . . .
candy bar. The resulting coating was at least equal in 1 taste, mouth-feel and shelf properties to conventional compound coating.

Example 2 ~
~ - .~., . . .. ..
Example 1 was repeated except that 60 parts of microsugar was used and the cocoa was replaced by 0.4 parts of artificial banana flavor. 0.1 parts of USDA yellow #5 was also used.
The resulting product was the same as Example 1 except that it had a banana flavor rather than a chocolate flavor.

..

*Trade Marks .

: .

Claims (24)

The embodiments of the invention in which an exclu-sive property or privilege is claimed are defined as follows:
1. A process for producing a candy coating comprising:
(1) heating 30 to 65 parts fat to temperatures above the melting point thereof;
(2), mixing with the melted fat the ingredients of (a) 40 to 65 parts sugar, (b) 0 to 8 parts milk and/or whey solids, (c) 0 to 1 part emulsifier, (d) 0 to 12 parts cocoa or cocoa butter, and (e) 0 to 2 parts flavors;
(3) maintaining the temperature of the heated mixture above the melting point of the fat and below 150°F;
(4) conching the heated mixture by high speed shearing and mixing, wherein the solid particles of the mixture are sheared by shearing forces having the average shear component-at 75° or greater to produce sheared particles having at least one dimension of 40 microns or less and the mixing being sufficient to mechanically raise the conching temperature of the heated mixture to 150°F to 320°F in a conching time of less than 30 seconds and to reduce the moisture content of the conched mixture; and (5) cooling the conched mixture to a temperature which will prevent deterioration and to at least less than 180°F.
2. The process of claim 1 wherein the ingre-dients are: 30 to 35 parts fat; 45 to 55 parts sugar; 4 to 12 parts cocoa; and 3 to 8 parts milk and/or whey solids.
3. The process of claim 2 wherein the ingre-dients also include: 0.1 to 0.8 parts emulsifier and 0.1 to 2 parts flavors.
4. The process of claim 1 wherein the ingre-dients are: 30 to 35 parts butterfat; 45 to 55 parts sugar;
and 4 to 12 parts cocoa butter.
5. The process of claim 4 wherein the ingre-dients also include 0.1 to 0.8 parts emulsifier and 0.1 to 2 parts flavor.
6. The process of claim 1 wherein the ingre-dients are: 30 to 65 parts fat; 40 to 60 parts sugar; and 0.1 to 2 parts flavors.
7. The process of claim 6 wherein the ingre-dients also include 0.1 to 0.8 parts emulsifier and 3 to 8 parts milk and/or whey solids.
8. The process of claim 1 wherein the heated mixture is maintained at temperatures below 120°F.
9. The process of claim 1 where the average shear component is at 85° or greater.
10. The process of claim 9 where the average shear component is at 87° or greater.
11. The process of claim 1, 2 or 3 wherein the conching temperature is between 150°F and 250°F.
12. The process of claim 1, 2 or 3 wherein the conching temperature is between 190° and 250°F.
13. The process of claim 1, 2 or 3 wherein the conching temperature is between 190°F and 220°F.
14. The process of claim 1, 2 or 3 wherein the conching temperature is between 210°F and 230°F.
15. The process of claim 1, 2 or 3 wherein the conching time is less than 15 seconds.
16. The process of claim 1, 2 or 3 wherein the conching time is less than 10 seconds.
17. The process of claim 1, 2 or 3 wherein the moisture content of the conched mixture is about 3%.
18. A conched candy coating composition comprising the ingredients of:
(a) 30 to 65 parts fat;
(b) 40 to 65 parts sugar;
(c) 0 to 8 parts milk and or whey solids;

(d) 0 to 1 part emulsifier;
(e) 0 to 12 parts cocoa;
(f) 0 to 2 parts flavor;
wherein the ingredinets have been heated to at least 150°F
ant mixed to a conched form by a high speed shearing ant mixing wherein the shearing is by shear forces having an average shear component of 75° or greater, the particle sizes of solids in the composition are 40 microns or less and the conching time has been 30 seconds or less and thereafter cooled to prevent deterioration thereof.
19. The product of claim 18 wherein the ingredients are:
30 to 35 parts fat; 45 to 55 parts sugar; 4 to 12 parts cocoa;
and 3 to 8 parts milk and/or whey solids.
20. The product of claim 18 wherein the ingredients also include: 0.1 to 0.8 parts emulsifier ant 0.1 to 2 parts flavors.
21. The product of claim 18 wherein the ingredients are: 30 to 35 parts butterfat; 45 to 55 parts sugar; ant 4 to 12 parts cocoa butter.
22. The product of claim 18 wherein the ingredients also include 0.1 to 0.8 parts emulsifier and 0.1 to 2 parts flavor.
23. The product of claim 18 wherein the ingredients are: 30 to 65 parts fat; 40 to 60 parts sugar; and 0.1 to 2 parts flavors.
24. The product of claim 18 wherein the ingredients also include 0.1 to 0.8 parts emulsifier and 3 to 8 parts mild and/or whey solids.
CA256,307A 1975-11-03 1976-07-05 Fast conched candy coating and method Expired CA1062075A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US05/628,559 US3976806A (en) 1975-11-03 1975-11-03 Fast conched candy coating and method

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Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4042721A (en) * 1975-11-03 1977-08-16 Beatrice Foods Co. Fast conched candy coating
US4151308A (en) * 1978-05-12 1979-04-24 Beatrice Foods Co. Method for producing a fast mixed and milled conchable candy and product thereof
US4296141A (en) * 1979-08-27 1981-10-20 Paolis Potito U De Conchless high protein chocolate flavored composition and method of making same
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DE4027882A1 (en) * 1990-09-03 1992-03-05 Frisse Richard Maschf METHOD AND DEVICE FOR OPERATING A CONCHE
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