| 摘要 |
A composition consisting of or containing finely-divided nuts, e.g. hazel nuts, almonds, walnuts, brazil nuts, coconut, cashewnuts, groundnuts, pistachio nuts, peach, apricot or pine kernels, is converted, without chemical change of the ingredients, to a form in which it is readily beaten into pastry or cream or synthetic cream confections by heating with milk, water or milk and water, and with sugar if sugar is not already present, and drying the viscous liquid so produced to powder or granules. The fat content of the composition may be increased by the addition of ground cocoa beans, cocoa butter or other hard fat, milk fat or nut oil. Milk powder and colourings and aromatics such as cocoa, burnt sugar, coffee, vanilla and cinnamon may be incorporated. Glucose or caramel may replace at least a part of the sucrose. According to examples: (i) a slurry of hazel nut flour, sugar and hot milk containing, if desired, vanilla (ii) a liquid paste of cocoa powder, ground nougat and warm water (iii) ground marzipan or marzipan mixture in hot water were spray dried, and the resulting powder, after grinding if necessary, was stored in air-tight containers. |
