CL2018003430A1 - Process for making microair chocolate material. - Google Patents

Process for making microair chocolate material.

Info

Publication number
CL2018003430A1
CL2018003430A1 CL2018003430A CL2018003430A CL2018003430A1 CL 2018003430 A1 CL2018003430 A1 CL 2018003430A1 CL 2018003430 A CL2018003430 A CL 2018003430A CL 2018003430 A CL2018003430 A CL 2018003430A CL 2018003430 A1 CL2018003430 A1 CL 2018003430A1
Authority
CL
Chile
Prior art keywords
chocolate material
nominal
chocolate
equation
gas
Prior art date
Application number
CL2018003430A
Other languages
Spanish (es)
Inventor
Jamey German
Josélio Batista Vieira
Jonathan Sutton
Original Assignee
Nestec 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 Nestec Sa filed Critical Nestec Sa
Publication of CL2018003430A1 publication Critical patent/CL2018003430A1/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
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • 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
    • A23G1/003—Mixing; Roller milling for preparing chocolate with introduction or production of gas, or under vacuum; Whipping; Manufacture of cellular mass

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Processing And Handling Of Plastics And Other Materials For Molding In General (AREA)

Abstract

SE DESCRIBE UN PROCESO PARA PRODUCIR UN MATERIAL DE CHOCOLATE MICROAIREADO, EL PROCESO COMPRENDIENDO LAS SIGUIENTES ETAPAS: (I) MEZCLAR UN MATERIAL DE CHOCOLATE BAJO UN CIZALLAMIENTO ALTO DE AL MENOS 200 S -1, EL MATERIAL DE CHOCOLATE TENIENDO UNA VISCOSIDAD PLÁSTICA ANTES DE LA AIREACIÓN COMO SE MIDE DE ACUERDO CON EL MÉTODO DE ICA 46 (2000) DE 0,1 A 20 PA.S, Y (II) PASAR EL MATERIAL DE CHOCOLATE DE LA ETAPA (I) A TRAVÉS DE UNA ZONA DE INYECCIÓN UBICADA ENTRE DOS REGIONES MANTENIDAS A DIFERENTES PRESIONES, (III) INYECTAR GAS INERTE A UNA PRESIÓN DE GAS DE 2 A 30 BAR EN EL MATERIAL DE CHOCOLATE A MEDIDA QUE PASA A TRAVÉS DE UNA ZONA DE INYECCIÓN MEDIANTE EL USO DE UN MEDIO DE DEPÓSITO DE GAS A UNA VELOCIDAD DE FLUJO DE GAS NOMINAL (FV) QUE ESTÁ DENTRO DE LOS VALORES DE FV QUE SE CALCULAN A PARTIR DE LA ECUACIÓN (2). P = ?A FV 2 + B FV + C (2). DONDE P REPRESENTA LA POROSIDAD OBJETIVO DEL MATERIAL DE CHOCOLATE MICROAIREADO EN % MEDIDO BAJO CONDICIONES ESTÁNDAR, P ES DE 10 A 19%; Y FV REPRESENTA LA VELOCIDAD DE FLUJO VOLUMÉTRICO NOMINAL DEL GAS INERTE EN LITROS NORMALES POR MINUTO (NL / MIN); A, B Y C SON CONSTANTES NUMÉRICAS (QUE TIENEN LAS UNIDADES RESPECTIVAS PARA EQUILIBRAR LA ECUACIÓN (2)); LAS PARTES NUMÉRICAS DE CADA UNA DE ESTAS CONSTANTES SON: A DE 0,06 A 0,07; B DE 2,00 A 2,05, Y C DE 3,70 A 3,80; CON LA CONDICIÓN DE QUE: (A) LA VELOCIDAD DE FLUJO CALCULADA A PARTIR DE LA ECUACIÓN (2) SE BASE EN UNA PRODUCTIVIDAD NOMINAL DEL MATERIAL DE CHOCOLATE DE 1000 KG / HORA EN LA ZONA DE INYECCIÓN, LA VELOCIDAD DE FLUJO REAL DEL GAS INERTE INYECTADO EN LA ETAPA (III) SE AJUSTA, CUANDO SEA NECESARIO, A PARTIR DE LA VELOCIDAD DE FLUJO NOMINAL CALCULADA FV PARA IGUALAR PROPORCIONALMENTE CUALQUIER DIFERENCIA DESDE 1000 KG / HORA EN LA PRODUCTIVIDAD REAL DEL MATERIAL DE CHOCOLATE EN LA ZONA DE INYECCIÓN.A PROCESS TO PRODUCE A MICROAIREATED CHOCOLATE MATERIAL IS DESCRIBED, THE PROCESS UNDERSTANDING THE FOLLOWING STAGES: (I) MIX A CHOCOLATE MATERIAL UNDER A HIGH SHEAR OF AT LEAST 200 S -1, THE CHOCHING MATERIAL A TENI VISIT TESI AERATION AS MEASURED ACCORDING TO THE ICA 46 (2000) METHOD OF 0.1 TO 20 PA.S, AND (II) PASSING THE STAGE CHOCOLATE MATERIAL (I) THROUGH AN INJECTION AREA LOCATED BETWEEN TWO REGIONS MAINTAINED AT DIFFERENT PRESSURES, (III) INJECT GAS INERT TO A GAS PRESSURE OF 2 TO 30 BAR IN THE CHOCOLATE MATERIAL AS IT PASSES THROUGH AN INJECTION AREA THROUGH THE USE OF A GAS DEPOSIT MEDIA NOMINAL GAS FLOW (FV) SPEED THAT IS WITHIN THE FV VALUES THAT ARE CALCULATED FROM THE EQUATION (2). P =? A FV 2 + B FV + C (2). WHERE P REPRESENTS THE OBJECTIVE POROSITY OF THE MICROAIRED CHOCOLATE MATERIAL IN% MEASURED UNDER STANDARD CONDITIONS, P IS 10 TO 19%; AND FV REPRESENTS THE NOMINAL VOLUMETRIC FLOW SPEED INERT IN NORMAL LITERS PER MINUTE (NL / MIN); A, B AND C ARE NUMERICAL CONSTANTS (THAT HAVE THE RESPECTIVE UNITS TO BALANCE THE EQUATION (2)); THE NUMERICAL PARTS OF EACH ONE OF THESE CONSTANTS ARE: A FROM 0.06 TO 0.07; B FROM 2.00 TO 2.05, AND C FROM 3.70 TO 3.80; WITH THE CONDITION THAT: (A) THE CALCULATED FLOW SPEED FROM THE EQUATION (2) IS BASED ON A NOMINAL PRODUCTIVITY OF THE 1000 KG CHOCOLATE MATERIAL IN THE INJECTION AREA, THE REAL GAS FLOW RATE INERT INJECTED IN STAGE (III) IS ADJUSTED, WHEN NECESSARY, FROM THE NOMINAL FLOW SPEED CALCULATED FV TO PROPORTIONALLY EQUAL ANY DIFFERENCE FROM 1000 KG / HOUR IN THE REAL PRODUCTIVITY OF THE CHOCOLATE ZONE IN THE.

CL2018003430A 2016-08-30 2018-11-30 Process for making microair chocolate material. CL2018003430A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP16186236 2016-08-30

Publications (1)

Publication Number Publication Date
CL2018003430A1 true CL2018003430A1 (en) 2019-01-25

Family

ID=56888936

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2018003430A CL2018003430A1 (en) 2016-08-30 2018-11-30 Process for making microair chocolate material.

Country Status (12)

Country Link
EP (1) EP3451846A1 (en)
JP (1) JP7016322B2 (en)
CN (1) CN109195448A (en)
AU (1) AU2017317629B2 (en)
BR (1) BR112018074756B1 (en)
CA (1) CA3026018A1 (en)
CL (1) CL2018003430A1 (en)
MX (1) MX2018014800A (en)
PE (1) PE20190155A1 (en)
RU (1) RU2734080C2 (en)
WO (1) WO2018041870A1 (en)
ZA (1) ZA201808135B (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2728663C2 (en) * 2016-08-30 2020-07-30 Сосьете Де Продюи Нестле С.А. Porous chocolate material
WO2018041884A2 (en) * 2016-08-30 2018-03-08 Nestec Sa Composition, process and use
AU2018265196B2 (en) 2017-05-08 2024-05-02 Societe Des Produits Nestle S.A. Method and apparatus for preparing an edible food composition
CA3058082A1 (en) 2017-05-08 2018-11-15 Societe Des Produits Nestle S.A. Dual outlet nozzle apparatus and method
IT201900007207A1 (en) * 2019-05-24 2020-11-24 Barilla Flli G & R Composite bakery product

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Also Published As

Publication number Publication date
PE20190155A1 (en) 2019-01-28
RU2018141996A3 (en) 2020-05-29
ZA201808135B (en) 2022-05-25
EP3451846A1 (en) 2019-03-13
AU2017317629B2 (en) 2022-09-08
RU2734080C2 (en) 2020-10-12
CN109195448A (en) 2019-01-11
BR112018074756B1 (en) 2022-12-13
JP7016322B2 (en) 2022-02-04
MX2018014800A (en) 2019-04-29
BR112018074756A2 (en) 2019-03-06
AU2017317629A1 (en) 2018-11-22
RU2018141996A (en) 2020-05-29
WO2018041870A1 (en) 2018-03-08
CA3026018A1 (en) 2018-03-08
JP2019528034A (en) 2019-10-10

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