CN1065413C - 连续压出巧克力或者含脂肪糖果物料的方法 - Google Patents
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Abstract
一种用螺旋挤压器连续挤压巧克力或者含油的巧克力糖原料的方法,方法包括将巧克力或者巧克力糖原料装入螺旋挤压器中并且施加一个压力压至固体或者不可从上向下流动的半固体形式的巧克力或者巧克力糖原料,从而螺杆的温度、机筒壁的温度、螺杆的速度、压力、压缩比以及挤压的速度是保证用巧克力或者巧克力糖原料以固体或者以不流动形式的半固体生产一种平衡均匀的挤压产品,这种产品的横切面形状与挤压器的出口的形状相同,这个挤压器能够保持产品形状并且具有柔性或者塑性。
Description
本发明涉及巧克力的压出,更具体地讲,涉及用螺杆压出机连续压出固体或者半固体巧克力的方法。
在我们共同未决的EP-A-93114251.7(其整个内容在此并入作为参考)中,我们描述了塑性压出含脂肪糖果物料的方法,包括将含脂肪糖果物料送入一个压出机中,并且施加压力使得含脂肪糖果物料在流动收缩的上游基本上呈固体和不可浇注的半固体形式,这里温度、压力、收缩比以及压出速度保证含脂肪糖果物料被压出以及保持基本上为固体或者不可浇注的半固体形式,以生产轴向均匀的压出产品,产品横切面具有与压出机模口出口大体相同的形状,这能够保持产品的形状和暂时的柔性或者塑性,在它失去柔性或者塑性以前能够对它进行机械操作、切割或者塑性变形。
在上述的共同未决的专利申请中获得的压出含脂肪糖果物料的暂时柔性可以持续4小时以上,例如从≤1秒到2小时,例如从10秒到1小时。在具有暂时柔性的该期间内,压出的含脂肪糖果物料可以很干净地切割,它与用在EP-A-93114251中所描述的在暂时柔性已经失去以后压出含脂肪糖果物料的方法形成鲜明对照,或者与正常分配巧克力的方法相反,该方法必须将巧克力稍微加热以进行切割,否则巧克力由于它的脆性而变成碎块。
这个压出过程可以是连续进行或分批进行。下面例举连续压出方法的一些优点:
A)压出速度恒定不中断,
B)共压出比较简单,因为巧克力或者含脂肪糖果物料可以以恒定的速度压出。
C)连续地在下游切割压出的塑性巧克力以形成切片。
然而,当用螺杆压出机进行连续压出时,螺杆与机筒壁之间的巧克力的剪切磨擦可能产生热量,此热量易于升高温度以致于使巧克力融化,融化巧克力中的液化脂肪作为润滑剂使巧克力与机筒壁之间产生滑动,阻止巧克力有效地压出。巧克力应该是贴在机筒壁表面,而且与压出机的螺杆表面有足够的滑动以保证压出机能够产生压出压力,这一点是很重要的。两者的表面温度不要过高以引起巧克力融化,这一点也是同等重要的。
我们已经发现,小心地控制机筒壁和螺杆的温度,能够使巧克力保持基本上是固体或者半固体状态,并且与螺杆间有适当的滑动,保证通过机筒有有效的压出。
根据本发明,提供了一个用螺杆压出机连续压出巧克力或者含脂肪糖果物料的方法,方法包括将巧克力或者含脂肪糖果物料送入螺杆压出机中并且施加一个压力,使得巧克力或者含脂肪糖果物料基本上为固体或者不可浇注的半固体形式,在这里螺杆的温度、机筒壁的温度、螺杆的速度、压力、压缩比例以及压出的速度使得巧克力或者含脂肪糖果物料呈固体或者不可浇注的半固体形式,以生产一种轴向均匀的压出产品形状与压出机的出口的形状相同,这能够保持产品的形状并且具有暂时的柔性或者塑性。
巧克力物料可能是黑色、奶油色或者白色巧克力。含脂肪糖果物料可以含有糖、牛奶衍生成分、以及脂肪和来自蔬菜或可可来源的固体,可按不同的比例混合,其含湿量低于10%(重量),更常用的是低于5%(重量)。它们可以是含有直接的可可奶油代用品、硬脂精、椰子油、棕榈油、奶油或其任意混合巧克力的代用品;诸如花生酱和脂肪之类的干果膏、果仁糖、用来覆盖蛋糕的巧克力糖衣(含有用便宜的未调和脂肪取代可可奶油的巧克力类似物)、或者Nestle公司出售的含有非可可奶油的脂肪、糖和牛奶的“Caramac”。
例如通过诸如水之类的流体以合适的温度流经螺杆的内部,可以控制螺杆的温度。例如,流体从上游端进入,通过一个或者多个纵向管道流向下游端,再由下游端流经一个或多个纵向管道流回上游端并由此流出。机筒壁温度也可以通过用诸如水或者甘油、或其混合物之类的流体,以合适的温度流经包围着机筒壁的夹套来控制。
可以根据压出物料中的脂肪类型控制螺杆的温度。如,具有较高熔点的脂肪通常比熔点较低的脂肪需要较温暖的机筒壁。压出产品的柔性程度受压出物料中脂肪的温度和熔点影响。
关于螺杆的温度,如果温度太低,巧克力将粘到螺杆上,不会沿着螺杆前进;反之,如果温度太高,巧克力融化会引起堵塞。根据压出物料中的脂肪类型,螺杆的温度可以为10℃-35℃,更常用的是15℃-30℃。
关于机筒壁的温度,如果机筒壁的温度太高,巧克力可能熔化并沿机筒壁滑动,不能有效地压出。根据压出物料中的脂肪类型,机筒壁温度可以从-50℃到+20℃,更常用的是-25℃至+15℃。通常,机筒壁的温度低于进入的巧克力或者含脂肪糖果物料的温度,但是,在某种情况下,机筒壁的温度可以高于进入的巧克力或者含脂肪糖果物料的温度。为减少含脂肪糖果物料对机筒壁的滑动。如,在机筒壁中形成纵向或者螺旋形槽,可以使机筒壁变粗糙。机筒壁上螺旋形槽的走向最好与螺杆螺距的方向相反,而且螺旋形槽最好比螺杆螺距要长。
螺杆的温度最好高于机筒壁的温度,例如高5℃-50℃,优选高10℃-40℃,最优选高12℃-30℃。
在一个有利的实施方案中,螺杆齿根直径从上游端到下游端增加,而螺距不变,在另一个有利的实施方案中,从上游端到下游端螺旋的螺距减小,而齿根直径不变。
中心轴的压缩比例可以从1∶1到5∶1,最好是从1.5∶1到3∶1。压缩比例大于5∶1可能引起压出的物料堵塞。螺杆长度与直径的比例,可以例如从5∶1到30∶1,最好从10∶1到25∶1。
螺杆的直径,例如,可以为20-500mm。螺杆的速度,例如,可以为1-500rpm。实际的螺杆直径及螺杆速度可以根据需要,由本领域技术人员选择。通过量取决于螺杆的速度,如,根据需要可以是1-5000公斤/小时。
如果需要,两种以上的含脂肪糖果物料可以按照本发明的方法压出。另外,巧克力或者含脂肪糖果物料可以与其他的食品物料(诸如冰淇淋、果汁冻、酸乳酪、乳脂冻、方旦糖、果仁糖、果汁软糖、奶油杏仁糖、者哩等之类)一起共压出,这在将含脂肪糖果物料以空心或管状压出时更为有利。在这类实施方案中,正如本领域技术人员所知的,可以使用一个多孔模口和/或上辅助设备。
如果需要,可以使用双螺杆压出机,不是逆转式螺杆压出器,就是正转式压出器。
巧克力或者含脂肪糖果物料压出时的温度最好为15℃-28℃,更常用的是18℃-25℃如20℃-23℃。
现在仅用实施例以及参考附图将进一步描述本发明,其中图1代表了连续压出系统的示意图。
参阅图1,一般指定的压出机(10)包括一个带有一个冷却夹套(12)(夹套有一个冷却流体的入口(13)和一个冷却流体出口(14))的机筒(11)、一个待压出物料的进料入口(15)、一个具有一个环状横切面、直径为6.5mm的模口(16)、一个齿根直径从顶端到底端增大的螺旋(17)。挤压器带有螺距从上游端到下游端不变的螺线(18)。螺杆带有一个加热的从上游端流到下游端的流体管道(19),管道有一个进口(20)与一个中心管道(21)相连,通向一个加热流体的出口(22)。
上述单螺杆压出机的操作将在下列实施例中进行描述。
实施例1
将温度为22℃的牛奶巧克力粒通过进料口15送入压出机10的机筒11中。螺杆17直径为32mm,长度与直径比为24∶1,压缩比为2∶1,螺杆转速为65rpm。温度为-5℃的50∶50的甘油与水的混合物流经机筒的冷却夹套,而20℃的水流经螺杆的管道19和21。当螺杆转动时,固体巧克力以50公斤/小时的速度前进并通过模口16压出,其结构与模口一致,并具有持续大约1小时的暂时柔性。实例2
将温度为22℃的牛奶巧克力粒通过进料口15被送入压出机10的机筒11中。螺杆17直径50mm,长度于直径比为20∶1,压缩比为2∶1,旋转速度为70rpm,温度为-10℃的50∶50的甘油与水的混合物流经机筒的冷却夹套12,25℃的水流经螺杆的管道19和21。当螺杆转动时,固体巧克力以50公斤/小时的速度运行并在21℃下通过模口16压出,其结构与模口一致,并具有持续大约1小时的暂时柔性。实例3
将将温度为22℃的牛奶巧克力粒通过进料口15送入压出机10的机筒11中。螺杆17直径90mm,长度于直径比为15∶1,压缩比为2∶1,旋转速度为35rpm,温度为5℃的水流经机筒的冷却夹套,20℃的水流经螺杆的管道19和21。当螺杆转动时,固体巧克力以280公斤/小时的速度运行并通过模口16压出,其结构与模口一致,并具有持续大约1小时的暂时柔性。
Claims (15)
1.一种用螺杆压出机连续压出巧克力或者含脂肪糖果物料的方法,包括将巧克力或含脂肪糖果物料送入一个螺杆压出机中,并且施加压力使得巧克力或含脂肪糖果物料在流动收缩的上游成为基本上为固体或不可浇注的半固体形式,从而螺杆的温度、机筒壁的温度、螺杆速度、压力、收缩比率以及压出速度保证巧克力或含脂肪糖果物料以基本上为固体或者不可浇注的半固体形式压出,以生产轴向均匀的压出产品,产品的横切面基本上具有与压出机模口出口一样的形状,这能够保持产品形状和暂时的柔性或者塑性,使在它失去柔性或者塑性之前能够对它进行机械操作、切割或者塑性变形,所述螺杆的温度为10-35℃,机筒壁的温度为-50℃到+20℃,螺杆的压缩比例是从1∶1到5∶1,螺杆长度与直径的比例是从5∶1到30∶1,且所述巧克力或含脂肪糖果物料的产量为1-5000公斤/小时。
2.根据权利要求1的方法,其特征在于螺杆的温度可以用一种流体以合适的温度流经螺杆的内部来控制。
3.根据权利要求2的方法,其特征在于流体从上游端进入,通过一个或者多个纵向管道流到下游端,再由下游端流经一个或多个纵向管道流回上游端并从该处流出。
4.根据权利要求1的方法,其特征在于用流体以合适的温度流经包围着机筒壁的夹套来控制机筒壁温度。
5.根据权利要求1的方法,其特征在于机筒壁的温度低于进入的巧克力或者含脂肪糖果物料的温度。
6.根据权利要求1的方法,其特征在于螺杆的温度比机筒壁的温度高5℃-50℃。
7.根据权利要求1的方法,其特征在于螺杆齿根直径从上游端向下游端增加,而螺距不变。
8.根据权利要求1的方法,其特征在于螺杆的螺距从上游端向下游端减少,而齿根直径不变。
9.根据权利要求1的方法,其特征在于螺杆的螺距从上游端向下游端减少,螺杆齿根直径从上游端向下游端增加。
10.根据权利要求1的方法,其特征在于螺杆的直径为20mm到500mm。
11.根据权利要求1的方法,其特征在于螺杆的速度为1-500rpm。
12.根据权利要求1的方法,其特征在于机筒壁是粗糙的。
13.根据权利要求1的方法,其特征在于巧克力或者含脂肪糖果物料可以同时与另一种巧克力或者含脂肪糖果物料或者其他食品原料共压出。
14.根据权利要求13的方法,其特征在于其他的食品原料是冰淇淋、果汁冻、酸乳酪、乳脂冻、方旦糖、果仁糖、果汁软糖、奶油杏仁糖、者哩或者任何其他食品原料。
15.根据权利要求1的方法,其特征在于使用双螺杆压出机。
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB9606285.6 | 1996-03-26 | ||
GB9606285A GB2311481A (en) | 1996-03-26 | 1996-03-26 | Continuous extrusion of chocolate |
GB9615404A GB2311483A (en) | 1996-03-26 | 1996-07-23 | Continuous extrusion of chocolate |
GB9615404.2 | 1996-07-23 |
Publications (2)
Publication Number | Publication Date |
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CN1163704A CN1163704A (zh) | 1997-11-05 |
CN1065413C true CN1065413C (zh) | 2001-05-09 |
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CN97104936A Expired - Fee Related CN1065413C (zh) | 1996-03-26 | 1997-03-26 | 连续压出巧克力或者含脂肪糖果物料的方法 |
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US (1) | US6051267A (zh) |
EP (1) | EP0797922B1 (zh) |
JP (1) | JPH104884A (zh) |
CN (1) | CN1065413C (zh) |
AT (1) | ATE217150T1 (zh) |
AU (1) | AU717632B2 (zh) |
BG (1) | BG101281A (zh) |
BR (1) | BR9701456A (zh) |
CA (1) | CA2198759C (zh) |
CZ (1) | CZ295962B6 (zh) |
DE (1) | DE69712397T2 (zh) |
DK (1) | DK0797922T3 (zh) |
ES (1) | ES2175204T3 (zh) |
HU (1) | HUP9700643A3 (zh) |
IL (1) | IL120276A (zh) |
NO (1) | NO971193L (zh) |
NZ (1) | NZ314293A (zh) |
PL (1) | PL182852B1 (zh) |
PT (1) | PT797922E (zh) |
RU (1) | RU2181547C2 (zh) |
SG (1) | SG90019A1 (zh) |
SK (1) | SK281971B6 (zh) |
TW (1) | TW414691B (zh) |
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-
1997
- 1997-02-17 DK DK97102515T patent/DK0797922T3/da active
- 1997-02-17 DE DE69712397T patent/DE69712397T2/de not_active Expired - Lifetime
- 1997-02-17 AT AT97102515T patent/ATE217150T1/de not_active IP Right Cessation
- 1997-02-17 PT PT97102515T patent/PT797922E/pt unknown
- 1997-02-17 EP EP97102515A patent/EP0797922B1/en not_active Expired - Lifetime
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- 1997-02-20 IL IL12027697A patent/IL120276A/xx not_active IP Right Cessation
- 1997-02-24 NZ NZ314293A patent/NZ314293A/en unknown
- 1997-02-27 CA CA002198759A patent/CA2198759C/en not_active Expired - Fee Related
- 1997-03-04 BG BG101281A patent/BG101281A/xx unknown
- 1997-03-13 SG SG9700718A patent/SG90019A1/en unknown
- 1997-03-14 NO NO971193A patent/NO971193L/no not_active Application Discontinuation
- 1997-03-20 SK SK372-97A patent/SK281971B6/sk unknown
- 1997-03-24 BR BR9701456A patent/BR9701456A/pt not_active Application Discontinuation
- 1997-03-24 AU AU16489/97A patent/AU717632B2/en not_active Ceased
- 1997-03-24 PL PL97319133A patent/PL182852B1/pl not_active IP Right Cessation
- 1997-03-25 HU HU9700643A patent/HUP9700643A3/hu unknown
- 1997-03-25 JP JP9071724A patent/JPH104884A/ja not_active Withdrawn
- 1997-03-25 US US08/823,602 patent/US6051267A/en not_active Expired - Lifetime
- 1997-03-25 RU RU97104542/13A patent/RU2181547C2/ru not_active IP Right Cessation
- 1997-03-26 CN CN97104936A patent/CN1065413C/zh not_active Expired - Fee Related
- 1997-03-26 CZ CZ1997912A patent/CZ295962B6/cs not_active IP Right Cessation
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Also Published As
Publication number | Publication date |
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CA2198759A1 (en) | 1997-09-27 |
CZ295962B6 (cs) | 2005-12-14 |
DE69712397T2 (de) | 2002-11-28 |
SG90019A1 (en) | 2002-07-23 |
US6051267A (en) | 2000-04-18 |
CA2198759C (en) | 2005-06-07 |
HU9700643D0 (en) | 1997-05-28 |
IL120276A (en) | 2001-01-11 |
IL120276A0 (en) | 1997-06-10 |
AU1648997A (en) | 1997-10-02 |
BR9701456A (pt) | 1998-08-18 |
CN1163704A (zh) | 1997-11-05 |
DE69712397D1 (de) | 2002-06-13 |
HUP9700643A3 (en) | 2000-05-29 |
NO971193L (no) | 1997-09-29 |
HUP9700643A2 (en) | 1997-12-29 |
SK281971B6 (sk) | 2001-09-11 |
ATE217150T1 (de) | 2002-05-15 |
EP0797922A3 (en) | 1999-11-24 |
BG101281A (en) | 1998-01-30 |
PT797922E (pt) | 2002-09-30 |
TW414691B (en) | 2000-12-11 |
EP0797922B1 (en) | 2002-05-08 |
PL319133A1 (en) | 1997-09-29 |
EP0797922A2 (en) | 1997-10-01 |
PL182852B1 (pl) | 2002-03-29 |
CZ91297A3 (en) | 1997-10-15 |
SK37297A3 (en) | 1997-10-08 |
ES2175204T3 (es) | 2002-11-16 |
NZ314293A (en) | 1998-07-28 |
JPH104884A (ja) | 1998-01-13 |
NO971193D0 (no) | 1997-03-14 |
DK0797922T3 (da) | 2002-06-24 |
AU717632B2 (en) | 2000-03-30 |
RU2181547C2 (ru) | 2002-04-27 |
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