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Crumb products for preparing chocolate products are prepared by adding together, mixing and heating ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which include, optionally, cocoa solids and so that the ingredients added together, mixed and heated have a mois

Crumb products for preparing chocolate products are prepared by adding together, mixing and heating ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which include, optionally, cocoa solids and so that the ingredients added together, mixed and heated have a moisture content between 1.2% and 8%. The ingredients added together are mixed and heated so that the ingredients being mixed are heated-up to a temperature in a range of from 85° C. to 180° C. an so that upon being heated-up to a temperature in the range which is a temperature of at least 85° C. and up to 180° C., the ingredients being mixed are maintained at a temperature in a range of from 85° C. to the heated-up temperature for a period of from 2.5 minutes to 25 minutes to provide a heat-treated reaction product, and then the reaction product is dried at a temperature of from 60° C. to 80° C., which may be performed without vacuum conditions.

대표청구항 ▼

1. A process for preparation of a crumb product for preparing chocolate products which comprises: adding together and mixing and heating ingredients which comprise milk solids and a sugar ingredient which comprises sucrose so that the ingredients added together and mixed and heated have, by weigh

1. A process for preparation of a crumb product for preparing chocolate products which comprises: adding together and mixing and heating ingredients which comprise milk solids and a sugar ingredient which comprises sucrose so that the ingredients added together and mixed and heated have, by weight, a ratio of milk solids to sugar ingredient of between 1:0.1 and 1:3 and so that the ingredients being mixed and heated are heated-up to a temperature in a range of from 85° C. to 180° C. and then maintained at a temperature in the range of from 85° C. to 180° C. for a period of from 2.5 minutes to 25 minutes to obtain a heat-treated reaction product and wherein the ingredients added together and mixed and heated and the reaction product have a moisture content of between 1.2% and 8%; and then, drying the reaction product without vacuum conditions at a temperature of from 60° C. to 80° C. to obtain a dried reaction product and so that the dried reaction product has a moisture content of less than 3% by weight. 2. A process according to claim 1 further comprising, prior to maintaining the ingredients being mixed at the temperature in the range of from 85° C. to the heated-up temperature, mixing and heating the ingredients so that the ingredients are heated-up to a temperature in a range of from 85° C. to 120° C. 3. A process according to claim 1 wherein the sugar ingredient comprises sucrose in an amount by weight based upon the sugar ingredient weight of at least 75%. 4. A process according to claim 3 wherein the sugar ingredient further comprises a sugar replacer selected from the group consisting of sorbitol, mannitol, xylitol, maltitol, lactitol or polydextrose. 5. A process according to claim 1 wherein the ingredients added together and mixed and heated further comprise water added as an ingredient. 6. A process according to claim 1 wherein the ingredients added together and mixed and heated further comprise cocoa solids. 7. A process according to claim 6 wherein, by weight based upon a total weight of the ingredients added together and mixed and heated, the cocoa solids are present in an amount of from 3% to 20%. 8. A process according to claim 6 wherein, by weight, the cocoa solids are present in an amount of from 5% to 15%. 9. A process according to claim 1 wherein the cocoa solids are selected from the group consisting of cocoa liquor and cocoa powder. 10. A process according to claim 1 wherein the ingredients added together and mixed and heated further comprise a member selected from the group consisting of an equivalent of cocoa butter and of a substitute for cocoa butter. 11. A process according to claim 1 wherein the milk solids to sugar ingredient ratio is from 1:0.3 to 1:1.25. 12. A process according to claim 1 wherein the ingredients added together and mixed and heated and the reaction product prior to drying have a moisture content of from 1.5% to 7.5%. 13. A process according to claim 1 wherein the reaction product is dried to a moisture content of below 2% by weight. 14. A process according to claim 1 wherein the reaction product is dried at a temperature of from 60° C. to 75° C. 15. A process according to claim 1 wherein the milk solids are selected from the group consisting of whole milk powder, low-fat milk solids and whey proteins. 16. A process according to claim 15 wherein the milk solids are low-fat milk solids and the low-fat milk solids are selected from the group consisting of skimmed milk powder, ingredients of skimmed milk powder and recombined milk solids. 17. A process according to claim 1 wherein the sugar ingredient has a powder form. 18. A process according to claim 1 wherein the sugar ingredient further comprises a substance selected from the group consisting of glucose, dextrose, lactose, fructose, invert sugar and corn syrup solids.