AR104945A1 - SYSTEM AND PROCEDURE FOR THE PRODUCTION OF STABLE HEAT SOLID CHOCOLATE - Google Patents

SYSTEM AND PROCEDURE FOR THE PRODUCTION OF STABLE HEAT SOLID CHOCOLATE

Info

Publication number
AR104945A1
AR104945A1 ARP160101715A ARP160101715A AR104945A1 AR 104945 A1 AR104945 A1 AR 104945A1 AR P160101715 A ARP160101715 A AR P160101715A AR P160101715 A ARP160101715 A AR P160101715A AR 104945 A1 AR104945 A1 AR 104945A1
Authority
AR
Argentina
Prior art keywords
chocolate
zone
seed
composition
mixing
Prior art date
Application number
ARP160101715A
Other languages
Spanish (es)
Inventor
Juul Bjame
Daugaard Andersen Morten
Original Assignee
Aak Ab
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Aak Ab filed Critical Aak Ab
Publication of AR104945A1 publication Critical patent/AR104945A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/18—Apparatus for conditioning chocolate masses for moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0046—Processes for conditioning chocolate masses for moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

Proceso de producción del chocolate termoestable por medio de un sistema de procesamiento de chocolate. Que, dicho chocolate termoestable se produce de al menos una semilla junto con una composición de chocolate. Que el sistema de procesamiento del chocolate incluye: una zona por donde ingresa la semilla, una zona de alimentación, una zona de egreso de semilla y una zona de mezclado. Que la semilla obtenida posee triglicéridos. El proceso tiene una serie de etapas: (a) un producto, semilla, en forma de partícula sólida en la zona de ingreso de la semilla ZIS; (b) un caudal líquido de chocolate en la zona de alimentación ZA; (c) control de la temperatura del chocolate en la zona de alimentación ZA dentro de las temperaturas mínimas y las máximas en la zona de egreso ZES; (d) introducir los componentes del chocolate de la zona de egreso ZES y la semilla de la zona de ingreso de la semilla SIZ en la zona de mezclado ZM; (e) mezclar los componentes del chocolate y la semilla en la zona de mezclado ZM para obtener una composición de chocolate con las semillas incorporadas en la mezcla CCS; (f) controlar que la temperatura de la composición de chocolate con las semillas CCS ya incorporadas en la mezcla en la zona de mezclado ZM se encuentre dentro de los valores de Tₘíₙⁱₘₐ y Tₘáˣⁱₘₐ, de este modo se obtendrá un producto parcialmente derretido y dicha composición de chocolate a temperaturas dentro del rango deseado; (g) sacar la composición de chocolate con semillas CCS de la zona de mezclado ZM.Thermostable chocolate production process by means of a chocolate processing system. That, said thermostable chocolate is produced from at least one seed along with a chocolate composition. That the chocolate processing system includes: an area through which the seed enters, a feeding zone, a seed egress zone and a mixing zone. That the seed obtained has triglycerides. The process has a series of stages: (a) a product, seed, in the form of a solid particle in the zone of entry of the ZIS seed; (b) a liquid flow of chocolate in the feeding zone ZA; (c) control of the temperature of the chocolate in the ZA feeding zone within the minimum and maximum temperatures in the ZES egress zone; (d) introduce the chocolate components of the ZES egress zone and the seed of the SIZ seed entry zone into the ZM mixing zone; (e) mixing the chocolate and seed components in the ZM mixing zone to obtain a chocolate composition with the seeds incorporated in the CCS mixture; (f) check that the temperature of the chocolate composition with the CCS seeds already incorporated in the mixture in the mixing zone ZM is within the values of Tₘíₙⁱₘₐ and Tₘáˣⁱₘₐ, in this way a partially melted product will be obtained and said composition of chocolate at temperatures within the desired range; (g) remove the chocolate composition with CCS seeds from the mixing zone ZM.

ARP160101715A 2015-06-10 2016-06-09 SYSTEM AND PROCEDURE FOR THE PRODUCTION OF STABLE HEAT SOLID CHOCOLATE AR104945A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE1550782 2015-06-10

Publications (1)

Publication Number Publication Date
AR104945A1 true AR104945A1 (en) 2017-08-23

Family

ID=57503769

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP160101715A AR104945A1 (en) 2015-06-10 2016-06-09 SYSTEM AND PROCEDURE FOR THE PRODUCTION OF STABLE HEAT SOLID CHOCOLATE

Country Status (2)

Country Link
AR (1) AR104945A1 (en)
WO (1) WO2016200326A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BR112018012622A2 (en) * 2015-12-21 2018-12-04 Aak Ab Publ process to produce a seed suspension
BE1026421B1 (en) * 2018-07-02 2020-02-03 Mol Dart Bvpa CHOCOLATE TEMPERATURE MACHINE AND CHOCOLATE TEMPING METHOD
JP7006536B2 (en) * 2018-08-10 2022-01-24 不二製油株式会社 Chocolates and their manufacturing methods

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ATE121593T1 (en) * 1991-07-03 1995-05-15 Unilever Nv THERMAL CONTROL IN THE PRODUCTION OF CONFECTS.
US6391356B1 (en) * 1997-01-11 2002-05-21 Mars, Incorporated Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same
EP1180941B1 (en) * 1999-05-29 2003-03-05 Institute für Lebensmittelwissenschaft Laboratorium für Lebensmittel Verfahrenstechnik; ETH-Zentrum/LFO Method of producing seed crystal suspensions based on melted fat
NL1012691C2 (en) * 1999-07-23 2001-01-24 Stichting Tech Wetenschapp Method for preparing chocolate.
GB0014570D0 (en) * 2000-06-14 2000-08-09 Nestle Sa Milk chocolate containing water
DE10118354C9 (en) * 2001-04-12 2006-06-01 Sollich Kg Method and device for the continuous preparation of fat-containing masses to be processed
CN104320977B (en) * 2012-06-27 2018-05-22 日清奥利友集团株式会社 Chocolate and the manufacturing method of chocolate covering food and the viscosity rising suppressing method of chocolate sauce embryo covered with the chocolate
JP5778838B2 (en) * 2013-09-06 2015-09-16 日清オイリオグループ株式会社 chocolate

Also Published As

Publication number Publication date
WO2016200326A1 (en) 2016-12-15

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