Full fat content non-alkalized shelf stable liquid chocolate processing methods and products

摘要

Products and methods for processing cocoa to produce liquid chocolate without fat content or pH manipulation of the cocoa liquor ingredient. The methods include the steps of heating and mixing between about 16.5% to 20% by weight non-alkalized cocoa liquor, between about 55% to 80% by weight water, and between about 0% to 25% by weight sweetener to a homogenous mixture, UHT processing of the homogenous mixture at selected minimum temperature and exposure time, downstream homogenization at a selected minimum processing pressure, and further cooling for aseptic packaging.

主权项

1. A method for processing cocoa to produce full fat content liquid chocolate comprising the steps of:
heating and mixing between about 16.5% to 20% by weight non alkalized cocoa liquor, between about 55% to 80% by weight water, and between about 0% to 25% by weight sweetener to a homogenous mixture at a temperature of between about 110° and 155° F.; increasing the temperature of the homogenous mixture to between about 175° and 190° F.; UHT processing of the homogenous mixture at sufficient temperature and for a sufficient time to sterilize the mixture; and cooling the homogenous mixture after UHT processing followed by downstream homogenization at a minimum of 500 psi and further cooling to between about 40° and 80° F. for packaging.