US4587130A — Storable product which can be whipped up to a des…

Claim 1

Independent Claim 194 words

A process for the preparation of a solid base product, which is storage-stable at room temperature, used to prepare a dessert mousse consisting of: (a) combining, as principal components, from ten to eighty percent (10-80%) by weight of solid or semi-solid edible fat, selected from the group consisting of cocoa butter, palm oil, peanut oil, coconut oil, and mixtures thereof, at a temperature higher than the melting point of said fat, with 0.1 to 15% by weight of binder, selected from the group consisting of gelatin, carrageenan, guar bean flour, carob bean flour, alginates, xanthan gum, modified starch and mixtures thereof, and 0.5 to 10% by weight of emulsifier, based on the total weight of the product, selected from the group consisting of monoglycerides and diglycerides of edible fatty acids, monoglycerides and diglycerides of edible fatty acids esterified with citric acid, diacetyltartaric acid, acetic acid, lactic acid, tartaric acid, 1,2-propylene glycol esters of edible fatty acids, sugar esters, sugar-glycerides, lecithin and mixtures thereof, with flavoring substances and a sweetener; (b) mixing the molten mass thus formed into a homogeneous mass and forming said mass into a desired shape; and (c) cooling the shaped mass.

Claim 2

Dependent Claim 194 words

A process for the preparation of a solid base product, which is storage-stable at room temperature, used to prepare a dessert mousse consisting of: (a) combining, as principal components, from ten to eighty percent (10-80%) by weight of solid or semi-solid edible fat, selected from the group consisting of cocoa butter, palm oil, peanut oil, coconut oil, and mixtures thereof, at a temperature higher than the melting point of said fat, with 0.1 to 15% by weight of binder, selected from the group consisting of gelatin, carrageenan, guar bean flour, carob bean flour, alginates, xanthan gum, modified starch and mixtures thereof, and 0.5 to 10% by weight of emulsifier, based on the total weight of the product, selected from the group consisting of monoglycerides and diglycerides of edible fatty acids, monoglycerides and diglycerides of edible fatty acids esterified with citric acid, diacetyltartaric acid, acetic acid, lactic acid, tartaric acid, 1,2-propylene glycol esters of edible fatty acids, sugar esters, sugar-glycerides, lecithin and mixtures thereof, with flavoring substances and a sweetener; (b) mixing the molten mass thus formed into a homogeneous mass and forming said mass into a desired shape; and (c) cooling the shaped mass.

Claim 3

Dependent Claim 23 words

The process of claim 1 wherein said sweetener is selected from the group consisting of sucrose, cane sugar, fructose, honey, saccharin, and aspartame.

Claim 4

Dependent Claim 57 words

The process of claim 1 wherein flavoring and coloring substances selected from the group consisting of cocoa, chocolate powder, chocolate paste, coffee concentrate, vanilla powder, carmel, honey, fruit, nut pieces, pastes, powders, spices, alcoholic beverages, alcoholic essences, corresponding flavor extracts, and mixtures thereof, are added to the component before or after the processing to a homogeneous mass.

Claim 5

Dependent Claim 24 words

The process according to claim 1 wherein a chocolate mousse base product is prepared by mixing said homogeneous mass initimately with grated chocolate paste.

Claim 6

Dependent Claim 23 words

The process of claim 1 wherein said edible fat is solid, and the principal components are kneaded or milled to a homogeneous mass.

Claim 7

Dependent Claim 18 words

The process of claim 5 wherein said components are intimately mixed with one another in finely ground form.

Claim 8

Dependent Claim 60 words

A product prepared by the process of claim 1 which can be whipped up with a liquid to a dessert mousse wherein said product contains a sweetener, 10 to 80 percent by weight of fat, 0.1 to 15 percent by weight of binder, and 0.5 to 10 percent by weight of emulsifier, based on the total weight of the product.

Claim 9

Dependent Claim 31 words

The product of claim 7 comprising 25 to 36 percent by weight of fat, 1.3 to 3.5 percent by weight of binder, and 1.5 to 5 percent by weight of emulsifier.

Claim 10

Dependent Claim 67 words

The product of claim 7 comprising 17 to 55 percent by weight of fat, 35 to 60 percent by weight of sugar, 0.5 to 15 percent by weight of binder, 0.5 to 10 percent by weight of emulsifier, 0 to 20 percent by weight of egg whites, 0 to 30 percent by weight of cocoa (dry weight), and 0 to 20 percent by weight of milk constituents.

Claim 11

Dependent Claim 50 words

The product of claim 7 wherein said product contains natural or artificial flavor and coloring substances selected from a group consisting of cocoa powder, chocolate powder, chocolate paste, coffee concentrate, vanilla powder, caramel, honey, fruit, nut pieces, pastes, powders, spices, alcoholic beverages, alcoholic essences, corresponding flavor extracts, and mixtures thereof.

Claim 12

Dependent Claim 11 words

The product of claim 7 wherein said product contains egg whites.

Claim 13

Dependent Claim 19 words

The product of claim 7 wherein said product contains milk constituents consisting of powdered milk, fresh milk or cream.

Claim 14

Dependent Claim 14 words

The product of claim 7 wherein said product contains cocoa butter as edible fat.

Claim 15

Dependent Claim 20 words

The product of claim 7 wherein said product is in the form of slabs, cubes, bars, balls, crumbs or powder.

Claim 16

Dependent Claim 37 words

The process of claim 1 wherein the product is suspended in liquid, a milk constituent is added, and the mass is whipped up to a dessert mousse product at a temperature of approximately 20° to 30° C.

Claim 17

Dependent Claim 28 words

The process of claim 1 wherein the product is suspended in a liquid selected from the group consisting of water, milk, fruit juice, tea, coffee and mixtures thereof.

Claim 18

Dependent Claim 72 words

The process of claim 16 wherein the product is suspended in liquid by mixing the product with one-quarter of the total amount of liquid, while continuously stirring, with the liquid at a temperature of about 80° to 95° C., followed by admixing the suspension with the remainder of the liquid in the cold state, resulting in a mixture at about 20° to 30° C. and whipping up said mixture to a mousse.

Claim 19

Dependent Claim 65 words

The process of claim 16 wherein the product is suspended in the liquid by mixing the product with the entire amount of liquid in the cold state, followed by slow warming of the mixture, with occasional stirring until the product is completely suspended in the liquid at a temperature of approximately 33° to 35° C., cooling slightly, and whipping up said mixture to a mousse.

Claim 20

Dependent Claim 57 words

The process of claim 18 wherein the product is suspended in the liquid by heating the coarsely comminuted product with about one quarter of the cold liquid on a waterbath until the components can be mixed to form a suspension, which is then combined with the remaining cold liquid, and whipping up said mixture to a mousse.

Claim 21

Dependent Claim 29 words

The process of claim 10 wherein the ratio of product to liquid is about 1 to 1.5 parts by weight of product to 2 parts by weight of liquid.

Claim 22

Dependent Claim 147 words

A base product for a dessert mousse prepared by the steps comprising: (a) comminuting an edible fat and warming, together with an emulsifier, to the melting temperature of said fat; (b) cooling the mixture and combining the mixture intimately with a cocoa paste which has been comminuted or liquefied by warming, while maintaining the mixture at a temperature of about 32° C.; (c) admixing two-thirds of the total amount of a chocolate paste to be added to the product; (d) adding a sweetening agent consisting of a natural sugar or artificial sweetener and combining all the ingredients until a uniform mixture has been achieved; (e) incorporating a dry binder, and admixing the last third of the chocolate paste to be added to the mixture; (f) heating the mixture to a temperature of about 32° C.; and (g) casting or molding the homogeneous mass into shape and cooling.

Claim 23

Dependent Claim 147 words

A base product for a dessert mousse prepared by the steps comprising: (a) comminuting an edible fat and warming, together with an emulsifier, to the melting temperature of said fat; (b) cooling the mixture and combining the mixture intimately with a cocoa paste which has been comminuted or liquefied by warming, while maintaining the mixture at a temperature of about 32° C.; (c) admixing two-thirds of the total amount of a chocolate paste to be added to the product; (d) adding a sweetening agent consisting of a natural sugar or artificial sweetener and combining all the ingredients until a uniform mixture has been achieved; (e) incorporating a dry binder, and admixing the last third of the chocolate paste to be added to the mixture; (f) heating the mixture to a temperature of about 32° C.; and (g) casting or molding the homogeneous mass into shape and cooling.

Annuity Stage	Window Opens	Payment Deadline	Surcharge Period Until	Estimated Fee	Status
3.5 Years (Year 4)	1989-05-05	1989-11-04	1990-05-06	$2000.00	Window Closed / Lapsed
7.5 Years (Year 8)	1993-05-05	1993-11-04	1994-05-06	$3760.00	Window Closed / Lapsed
11.5 Years (Year 12)	1997-05-05	1997-11-04	1998-05-06	$7700.00	Window Closed / Lapsed

Storable product which can be whipped up to a dessert mousse, and a process for its preparation

Abstract

Inventors

Bibliographic Details

Claims Analysis

References Cited (Backward Citations)

USPTO Annuity & Maintenance Windows

Assigned Categories & Tags

Assign Category Tag