Patent US4837042A successfully refreshed from Google Patents.
US4837042A
Expired / Lapsed
US
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Fruit-containing chocolate products and process of their preparation
Assignee: Agro-Industria Innovacios Vallalat
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Filing: 1987-07-24
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Granted: 1989-06-06
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Expires: 2007-07-24
Abstract
Abstract The invention relates to the preparation of mouldable or smearable fruit-containing chocolate products. According to the invention one part by mass of chocolate optionally containing an emulsifier is melted at 32° to 40° C., the melt is homogenized with 0.5 to 1.0 parts by mass of a fruit concentrate containing at least 8% by mass of fruit dry substance, which has previously been admixed with sugar or any other carbonhydrate and 0.2 to 8.0% by mass of a lyophilic additive, and concentrated to 62 to 68 Ref%, and the homogeneous mixture is filled into moulds, containers or used for coating corpora. The pH of the fruit employed is adjusted to 5.0 to 6.8. To obtain a creamy consistence vegetable fats are added to the chocolate. As a lyophilic additive for example sodium alginate, carrageen, soluble starch, carboxymethyl starch, carboxymethyl cellulose, casein, agar-agar and sodium citrate or mixtures thereof can be used.
Inventors
- 👤 Gabor Vajda
- 👤 Laszlo Ravasz
- 👤 Gaborne Vajda
- 👤 Bela Karacsonyi
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 12:53
CPC Classifications
A; A23; A23G; A23G1/00; A23G1/30; A23G1/32; A23G1/48; A23G1/56; A23G2200/00; A23G2200/14
Claims Analysis
Total Claims: 24
Claim 1
Independent Claim
104 words
A process for the preparation of substantially homogeneous fruit-containing chocolate products, comprising the steps of: (a) melting one part, by weight, of a chocolate component at a temperature of between about 32° to 40° C. to produce a chocolate containing melt, and (b) adding to said melt 0.5 to 1.0 parts, by weight, of a fruit concentrate, having a temperature of about 32° to 40° C.; said concentrate containing at least 8%, by weight, of fruit dry substance, sweetener and between about 2.0-8.0%, by weight, of a lyophilic additive, said concentrate having a dry substance content of between about 62 to 68 Refractometer percent.
Claim 2
Dependent Claim
104 words
A process for the preparation of substantially homogeneous fruit-containing chocolate products, comprising the steps of: (a) melting one part, by weight, of a chocolate component at a temperature of between about 32° to 40° C. to produce a chocolate containing melt, and (b) adding to said melt 0.5 to 1.0 parts, by weight, of a fruit concentrate, having a temperature of about 32° to 40° C.; said concentrate containing at least 8%, by weight, of fruit dry substance, sweetener and between about 2.0-8.0%, by weight, of a lyophilic additive, said concentrate having a dry substance content of between about 62 to 68 Refractometer percent.
Claim 3
Dependent Claim
16 words
A process as claimed in claim 1 wherein said chocolate component also contains an emulsifying agent.
Claim 4
Dependent Claim
26 words
A process as claimed in claim 2 wherein said emulsifying agent is selected from the group consisting of mono or diglycerides; and sorbitan fatty acid esters.
Claim 5
Dependent Claim
25 words
A process as claimed in claim 1, wherein said sweetener is selected from the group consisting of fructose, sucrose, sorbite, cyclamate, xylose, glucose and saccharine.
Claim 6
Dependent Claim
21 words
A process as claimed in claim 1, wherein said fruit concentrate contains sugar in the range of about 40-200%, by weight.
Claim 7
Dependent Claim
25 words
A process as claimed in claim 1, further comprising the step of adjusting the pH of said fruit concentrate to between about 5.2 to 6.8.
Claim 8
Dependent Claim
27 words
A process as claimed in claim 1, wherein said chocolate component is selected from the group consisting of milk chocolate, semi-sweet chocolate, cocoa mass and confectionery mass.
Claim 9
Dependent Claim
36 words
A process as claimed in claim 1, wherein 7 to 60%, by weight, of vegetable fats, related to the weight of said melt, are added to said chocolate component to form a chocolate fruit-flavored fat product.
Claim 10
Dependent Claim
35 words
A process as claimed in claim 1, wherein said lyophilic additive is selected from the group consisting of sodium alginate, carrageenin, soluble starch, carboxymethyl starch, casein, sodium citrate, carboxymethyl cellulose, agar-agar, gelatin and mixtures thereof.
Claim 11
Dependent Claim
39 words
A process as claimed in claim 1, further comprising the step of adding to 0.8 to 1.2 parts, by weight, of said fruit concentrate, concentrated to between about 62 to 68% Refractometer percent, 0.2%, by weight, of an emulsifier.
Claim 12
Dependent Claim
100 words
A process as claimed in claim 10, further comprising the steps of homogenizing said fruit concentrate by heating it to a temperature in the range of about 70° to 90° C., allowing it to stand, cooling it to a temperature in the range of about 25° to 35° C.; homogenizing 0.2 to 0.6 parts, by weight, of a melted fat at a temperature of about 25° to 35° C., heating the same to about 40° C. and mixing with 0.8 to 1.2 parts, by weight, of said melt, followed by homogenization with said fruit concentrate and subsequent cooling until solidification.
Claim 13
Dependent Claim
15 words
A substantially homogenous fruit containing chocolate product made according to the process of claim 1.
Claim 14
Dependent Claim
62 words
A substantially homogenous fruit containing chocolate product comprising: (a) 1 part, by weight, of a chocolate component; (b) 0.5 to 1.0 part, by weight, of a fruit concentrate containing at least 8%, by weight, of fruit dry substance related to its weight and 2.0 to 8.0%, by weight of a lyophilic additive, said fruit concentrate being between about 62 to 68% Refractometer.
Claim 15
Dependent Claim
62 words
A substantially homogenous fruit containing chocolate product comprising: (a) 1 part, by weight, of a chocolate component; (b) 0.5 to 1.0 part, by weight, of a fruit concentrate containing at least 8%, by weight, of fruit dry substance related to its weight and 2.0 to 8.0%, by weight of a lyophilic additive, said fruit concentrate being between about 62 to 68% Refractometer.
Claim 16
Dependent Claim
18 words
A product as claimed in claim 13 further comprising: (a) said chocolate component also contains an emulsifying agent.
Claim 17
Dependent Claim
26 words
A product as claimed in claim 14 wherein said emulsifying agent is selected from the group consisting of mono or diglycerides, and sorbitan fatty acid esters.
Claim 18
Dependent Claim
15 words
A product as claimed in claim 13 wherein said fruit concentrate also includes a sweetener.
Claim 19
Dependent Claim
24 words
A product as claimed in claim 16 wherein said sweetener is selected from the group consisting of fructose, xylose, cyclamate, sorbite, glucose and saccharine.
Claim 20
Dependent Claim
23 words
A product as claimed in claim 13, wherein said fruit concentrate has an adjusted pH in the range of about 5.2 to 6.8.
Claim 21
Dependent Claim
27 words
A product as claimed in claim 13 wherein said chocolate component is selected from the group consisting of milk chocolate, semi-sweet chocolate, cocoa mass, and confectionery mass.
Claim 22
Dependent Claim
22 words
A product as claimed in claim 13 wherein said chocolate component also includes about 7 to 60%, by weight of vegetable fat.
Claim 23
Dependent Claim
35 words
A product as claimed in claim 13 wherein said lyophilic additive is selected from the group consisting of sodium alginate, carrageenin, soluble starch, carboxymethyl starch, casein, sodium citrate, carboxymethyl cellulose, agar-agar, gelatin, and mixtures thereof.
Claim 24
Dependent Claim
29 words
A product as claimed in claim 13 wherein about 0.2%, by weight, of an emulsifier is added to about 0.8 to 1.2 parts, by weight, of said fruit concentrate.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1992-06-05 | 1992-12-05 | 1993-06-06 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1996-06-05 | 1996-12-05 | 1997-06-06 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2000-06-05 | 2000-12-05 | 2001-06-06 | $7700.00 | Window Closed / Lapsed |