FLAVOR BITS FOR INCORPORATION IN CULINARY MIXES AND PROCESS FOR MAKING SAME

Flavor bits for incorporation in culinary mixes are produced by mixing, by weight of the total flavor bit, 30% to 40% sugar, 20% to 30% water, 20% to 30% corn syrup, and cooking the mixture at 230 DEG F to 320 DEG F for 20 minutes to 1.5 hours; blending 2% to 6% of an edible cooking fat, and at leas...

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Bibliographische Detailangaben
1. Verfasser:	WEIGLE, DWIGHT C
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	Flavor bits for incorporation in culinary mixes are produced by mixing, by weight of the total flavor bit, 30% to 40% sugar, 20% to 30% water, 20% to 30% corn syrup, and cooking the mixture at 230 DEG F to 320 DEG F for 20 minutes to 1.5 hours; blending 2% to 6% of an edible cooking fat, and at least 2.5% of a suspending agent into the above mixture; cooling the blend to a temperature between 140 DEG F and 200 DEG F; adding a flavor material; cooling the above mixture until it becomes hard; and grinding the hardened mixture into small particles. The flavor bits exhibit excellent flavor retention and will not settle out of the culinary mixes during their preparation.