BR112012024863B8 - método para produzir um produto de confeitaria semiacabado, tal como um produto de tipo chocolate, empregando moagem contínua em unidade centrífuga - Google Patents

método para produzir um produto de confeitaria semiacabado, tal como um produto de tipo chocolate, empregando moagem contínua em unidade centrífuga Download PDF

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Publication number
BR112012024863B8
BR112012024863B8 BR112012024863A BR112012024863A BR112012024863B8 BR 112012024863 B8 BR112012024863 B8 BR 112012024863B8 BR 112012024863 A BR112012024863 A BR 112012024863A BR 112012024863 A BR112012024863 A BR 112012024863A BR 112012024863 B8 BR112012024863 B8 BR 112012024863B8
Authority
BR
Brazil
Prior art keywords
semi
mixing
grinding
finished confectionery
chamber
Prior art date
Application number
BR112012024863A
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English (en)
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BR112012024863B1 (pt
BR112012024863A2 (pt
Inventor
Federici Fabio
Original Assignee
Soremartec Sa
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 Soremartec Sa filed Critical Soremartec Sa
Publication of BR112012024863A2 publication Critical patent/BR112012024863A2/pt
Publication of BR112012024863B1 publication Critical patent/BR112012024863B1/pt
Publication of BR112012024863B8 publication Critical patent/BR112012024863B8/pt

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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
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • 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
    • A23G1/0026—Mixing; Roller milling for preparing chocolate
    • 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
    • A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
    • 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
    • A23G1/10—Mixing apparatus; Roller mills for preparing chocolate
    • A23G1/12—Chocolate-refining mills, i.e. roll refiners
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/001—Mixing, kneading processes
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0215—Mixing, kneading apparatus

Landscapes

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

Abstract

método para produzir um produto de confeitaria semiacabado, tal como um produto de tipo chocolate, empregando moagem contínua em unidade centrífuga a presente invenção refere-se a um método de produção de um produto de confeitaria semiacabado, tal como chocolate ou semelhante, utilizando ao menos uma unidade centrífuga (2, 3, 4) que compreende uma concha tubular (6) fechada na extremidades opostas por duas paredes (9, 10) para definir uma câmara de processamento alongada (12) que aloja um eixo mecânico (15) acionado por motor, integralmente equipado com uma ou mais fileiras em espiral de apêndices radiais (18) para moer e misturar de forma contínua ao menos alguns dos ingredientes do produto de confeitaria semiacabado; o método compreendendo as etapas de: moer o açúcar a um tamanho de grão maior do que o de produto de confeitaria semiacabado; misturar a massa de açúcar com ao menos um segundo ingrediente no interior de câmara de processamento (12) através da rotação de eixo mecânico (15) no interior de câmara (12) para mover os ingredientes no interior de câmara (12) ao longo de ao menos uma trajetória linear, horizontal de moagem e mistura simultânea, e moer e misturar os ingredientes para formar uma mistura de mesmo tamanho de grão de produto de confeitaria semiacabado; e retirar a mistura de câmara (12) através de uma saída de câmara de processamento (12); a etapa (b) de moagem e mistura simultânea compreendendo a centrifugação de toda massa de açúcar e de ao menos um segundo ingrediente sobre as paredes laterais (9, 10) de câmara de processamento (12) para formar uma camada de espessura predeterminada nas mesmas.
BR112012024863A 2010-03-30 2011-03-30 método para produzir um produto de confeitaria semiacabado, tal como um produto de tipo chocolate, empregando moagem contínua em unidade centrífuga BR112012024863B8 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITTO2010A000252A IT1399691B1 (it) 2010-03-30 2010-03-30 Metodo per la preparazione di un semilavorato dolciario, ad esempio tipo cioccolato o similare
PCT/IB2011/000681 WO2011121429A1 (en) 2010-03-30 2011-03-30 Method for producing a confectionery semi - processed product, such as a chocolate -type product

Publications (3)

Publication Number Publication Date
BR112012024863A2 BR112012024863A2 (pt) 2018-03-06
BR112012024863B1 BR112012024863B1 (pt) 2019-12-03
BR112012024863B8 true BR112012024863B8 (pt) 2020-01-28

Family

ID=42935531

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112012024863A BR112012024863B8 (pt) 2010-03-30 2011-03-30 método para produzir um produto de confeitaria semiacabado, tal como um produto de tipo chocolate, empregando moagem contínua em unidade centrífuga

Country Status (10)

Country Link
US (1) US9005691B2 (pt)
EP (1) EP2552229B1 (pt)
CN (1) CN102883619B (pt)
BR (1) BR112012024863B8 (pt)
CA (1) CA2795011C (pt)
IT (1) IT1399691B1 (pt)
MX (1) MX2012011260A (pt)
PL (1) PL2552229T3 (pt)
RU (1) RU2552948C2 (pt)
WO (1) WO2011121429A1 (pt)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITCN20130014A1 (it) * 2013-12-31 2015-07-01 Taricco E Gallo Snc Raffinatrice/miscelatrice modulare per la produzione a ciclo continuo in linea, a temperatura controllata, a basso consumo energetico, con mezzi di raffreddamento e lavaggio integrati, con controllo elettronico sensorizzato, con auto-apprendimento de
RU2753975C1 (ru) * 2020-10-12 2021-08-25 Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" Кондитерский полуфабрикат на основе гибридного геля

Family Cites Families (28)

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US2673802A (en) * 1949-04-09 1954-03-30 Mikrovaerk As Method of conching chocolate and the like masses, and a machine for carrying out this method
US2669924A (en) * 1950-03-07 1954-02-23 Wiemer Hermann Kurt Apparatus for the production of chocolate pastes ready for subsequent treatment on roll refiners
US2713474A (en) * 1952-03-29 1955-07-19 Insta Freeze Corp Apparatus for making refrigerated comestibles
US2711964A (en) * 1954-01-22 1955-06-28 Wiemer Hermann Kurt Apparatus for the production of chocolate paste
US3432109A (en) * 1964-01-18 1969-03-11 Netzsch Mas Fab Geb Machine for dispersing and comminuting flowable materials
US4042721A (en) * 1975-11-03 1977-08-16 Beatrice Foods Co. Fast conched candy coating
US4224354A (en) * 1978-09-22 1980-09-23 Union Process International, Inc. Method for making chocolate and chocolate flavored materials
DD148491A1 (de) * 1979-12-29 1981-05-27 Klaus Berkes Verfahren und anlage zur kontinuierlichen herstellung von schokoladenmassen
US4389427A (en) * 1980-04-01 1983-06-21 Armin Schmitt Process for the continuous roasting of cocoa kernel paste
GR70627B (pt) * 1982-09-02 1982-11-04 Misailidis Spuros
FR2550922A1 (fr) * 1983-08-26 1985-03-01 Creusot Loire Procede et installation de preparation d'une pate de chocolat
DE3629526A1 (de) * 1986-08-29 1988-03-10 Werner & Pfleiderer Verfahren und vorrichtung zur herstellung einer schokolademasse
NL9000105A (nl) * 1990-01-16 1991-08-16 Wiener & Co Apparatenbouw Bv Werkwijze en inrichting voor het verwerken van chocolademassa.
DE59209343D1 (de) * 1991-05-02 1998-07-02 Frisse Richard Maschf Conche
CH682788A5 (de) * 1992-04-14 1993-11-30 Frisse Richard Maschf Maschine zum Bearbeiten von Schokolademassen.
DE4310805A1 (de) * 1993-04-06 1994-10-13 Frisse Richard Maschf Conche und Verfahren zum Betrieb einer solchen
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IT1399353B1 (it) * 2009-07-13 2013-04-16 Lico Spa Procedimento per la produzione di cioccolata

Also Published As

Publication number Publication date
CA2795011C (en) 2015-11-24
CN102883619B (zh) 2015-02-25
IT1399691B1 (it) 2013-04-26
EP2552229A1 (en) 2013-02-06
WO2011121429A1 (en) 2011-10-06
ITTO20100252A1 (it) 2011-10-01
MX2012011260A (es) 2013-01-18
BR112012024863B1 (pt) 2019-12-03
EP2552229B1 (en) 2016-11-02
US9005691B2 (en) 2015-04-14
CN102883619A (zh) 2013-01-16
RU2552948C2 (ru) 2015-06-10
US20130059054A1 (en) 2013-03-07
BR112012024863A2 (pt) 2018-03-06
RU2012146113A (ru) 2014-05-10
CA2795011A1 (en) 2011-10-06
PL2552229T3 (pl) 2017-03-31

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B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
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