CN1333654A - Improvements in confectionery manufacture - Google Patents

Improvements in confectionery manufacture Download PDF

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Publication number
CN1333654A
CN1333654A CN99815819A CN99815819A CN1333654A CN 1333654 A CN1333654 A CN 1333654A CN 99815819 A CN99815819 A CN 99815819A CN 99815819 A CN99815819 A CN 99815819A CN 1333654 A CN1333654 A CN 1333654A
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CN
China
Prior art keywords
fat
hot melt
blender
based hot
oil
Prior art date
Legal status (The legal status 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 status listed.)
Pending
Application number
CN99815819A
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Chinese (zh)
Inventor
N·H·桑德斯
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Mondelez UK Holdings and Services Ltd
Original Assignee
Cadbury Schweppes Ltd
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Filing date
Publication date
Application filed by Cadbury Schweppes Ltd filed Critical Cadbury Schweppes Ltd
Publication of CN1333654A publication Critical patent/CN1333654A/en
Pending legal-status Critical Current

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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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • 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
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • 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
    • 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
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
    • A23G1/202—Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally with the associated cutting device
    • 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
    • A23G1/325—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • 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

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  • 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

A continuous process for the manufacture of a fat-based heat-meltable confectionery product comprises the steps of introducing a fat-based heat-meltable confectionery mixture and water into a low-shear extruded mixer (8). The fat-based heat-meltable confectionery mixture and water are mixed as they pass through the mixer (8) to form a fat-based heat-meltable confectionery composition. The fat-based heat-meltable confectionery composition is formed into the fat-based heat-meltable confectionery product.

Description

The corrective measure that candy is produced
The present invention relates to produce the especially chocolate type method for compositions of fat-based hot melt pan work.
The example of suitable fat-based hot melt pan work comprises chocolate type composition and fat-based cream (for example biscuit cream, pancake cream and praline).
For fear of query, " chocolate type composition " comprises conventional milk, plain chocolate composition and white chocolate composition, wherein at least some cocoa butters are removed (being reduced fat chocolate) and/or are replaced by other fats/oils, and/or at least some sugars are removed and/or are filled this based composition that agent replaces (being chocolate low in calories), comprise by can not be used as " chocolate " of domestic or international endorsement and sell those compositions.Express for clear, these compositions will be called chocolate composition hereinafter, and therefore should explain the standard of any " chocolate mix ", " chocolate composition " or " chocolate ".
The pleasant organoleptic properties of conventional chocolate is melted in mouth fast and smoothly owing to the fat (being mainly cocoa butter) that forms continuous phase in chocolate to a great extent, thereby provides the fact of distinctive mouthfeel.This is because cocoa butter softens and generally melts fully at 32-35 ℃ at about 28 ℃.Yet this fusing has caused the problem that stores and distribute in the zone of environment temperature height (as 30-40 ℃).
Therefore, the production at the chocolate of usually said " high temperature tolerance " is made great efforts in a large amount of research.As used herein, " high temperature tolerance " relates to chocolate, is meant those goods that keep their shape under the temperature higher than conventional chocolate.Method is with the fats portion ground of higher melt or fully replaces described cocoa butter.Although this method output is really kept the goods of their shape under high relatively temperature, and the fat of described higher melt not quite melts and stays the mouthfeel of unwelcome ceraceous easily when edible.
Second method is the structure of fat-free composition in forming chocolate, and described structure keeps rigidity when fat begins to melt, as the dominant lattice of sugared particle.Sugar lattice and/or other water wetted materials can form in chocolate mix by adding water.Be to obtain satisfied mouthfeel and structure, described lattice should be when dietetic chocolate uniform dissolution, and should not have big fat-free composition aggregation and produce nutty structure.In order to succeed, prior art concentrates on and how water is offered on the problem of described chocolate mix.The solution that is provided forms very little water droplet and/or oil/aqueous emulsion.For example, US5125160 discloses the application of aqueous foam, and WO93/12664 discloses the application of water-in-oil microemulsion, and described water is that size is the droplet form of 10-1000 .
Like this, a first aspect of the present invention purpose provides the method for producing the fat-based hot melt pan work that shows improved properties.
According to a first aspect of the present invention, the continuation method of producing fat-based hot melt pan work is provided, may further comprise the steps:
(i) fat-based hot melt candy compound is joined low the shearing and extrudes in the blender,
(ii) add water in described low shear mixer,
(iii) when described fat-based hot melt candy compound and water mix during through described blender and form fat-based hot melt confectionery composition and
(iv) make described fat-based hot melt confectionery composition be configured as described fat-based hot melt pan work.
Compare with the corresponding pan work that is formed without described method by described fat-based hot melt candy compound, said method makes the pan work that forms by described method can keep its shape under higher temperature.
People will be appreciated that the basis of a first aspect of the present invention is wonderful discovery: opposite with generally accepted general knowledge, the mixed nature of water and described fat-based hot melt candy compound is more important than the form that adds entry.There are not to propose any concrete proposals in the prior art about the mixer types that will use.The meaning of " the low shearing " as used herein is that shearing force is not higher than 1000s -1
It is chamber transfer type type blender (cavity-transfertype mixer) that blender is extruded in preferred described low shearing, as disclosed among the EP0048590.
Described water can be oil-in-water emulsion perhaps, but be preferably water-in-oil emulsion self to be added in the described blender.If described water adds as emulsion, then preferably comprise emulsifying agent such as polyglycereol polyricinoleic acid ester (PGPR).
Preferred add enough water so that the water content of described fat-based hot melt pan work in the scope of 1.8-3.0% (weight), more preferably in the scope of 1.8-2.5% (weight).
Preferred steps (i) and (ii) enforcement simultaneously.
Preferred described fat-based hot melt candy compound is a chocolate mix.
Described chocolate mix can be through temperature adjustment or without temperature adjustment.Surprisingly, the described method of described first aspect of the present invention does not cause temperature adjustment good chocolate mix goes temperature adjustment (detemper).
Preferred described water joins in the described blender more preferably 40 ℃ in 30-45 ℃.
When described fat-based hot melt candy compound is chocolate, be better than 27-45 ℃ most and join in the described blender, in this case, the temperature of described blender preferably maintains 27-45 ℃.Yet, under the situation of using the good chocolate of temperature adjustment, join in the described blender, and described blender preferably maintains and is lower than 30 ℃ in order to keep described blending, be preferably in to be lower than 30 ℃.
According to described first aspect of the present invention, also provide fat-based hot melt pan work according to the described method preparation of described first aspect of the present invention.
Relevant issues are to make freezing (this may more need under the weather of gentleness in summer) conventional chocolate sclerosis, thereby making it to be contained in the mouth just melts for a long time through unacceptable, perhaps must chew it.In both cases, at least some are eaten the pleasant sensation that chocolate obtains and have lost.
European patent application also discloses for No. 0717931 and has been applicable to chocolate composition edible under the low temperature.The fat constituent of described composition comprise at least 40% (weight) to be rich in 2-unsaturated-1, the fat of 3-two saturated glyceride.It is 21-30 ℃ palm oil, palm-kernel oil and coconut oil fraction that concrete fat comprises whole fusing point.Although high relatively fusing point is like this arranged, the shape forfeiture requires described chocolate to remain in the mould at ambient temperature.
Like this, a purpose of second aspect present invention provides fat-based hot melt pan work, described goods are when directly taking out when edible from refrigerator or refrigerating chamber, have than the edible in the same manner superior edibility characteristic of conventional chocolate, but described goods are in the consumption temperature that is higher than its storage temperature such as 8-50 ℃ of following its shape that keeps.
According to described second aspect of the present invention, the method for producing fat-based hot melt pan work is provided, said method comprising the steps of:
(i) in blender, institute's fat-containing component is mixed to being no more than the fat-based hot melt candy compound and the water that keep liquid under 30 ℃ the temperature basically in its fusion temperature, produce fat-based hot melt confectionery composition and
(ii) make described fat-based hot melt confectionery composition be configured as described fat-based hot melt pan work.
Described candy compound will comprise a kind of sweetener (as sugar) of adding usually at least except that comprising described fat constituent, also can comprise the flavoring ingredients of one or more addings.
Said method makes the described goods of production like this when directly the storage taking-up is edible under the temperature that is lower than environment temperature, melt sooner when more edible in the same manner, and keep its shape at ambient temperature than the corresponding candy that forms by the fat-based hot melt candy compound that does not pass through described method.
The described fat constituent that step (i) is extracted is better than is lower than 20 ℃ down for liquid most.
Preferably extrude blender completing steps (i), more preferably use chamber transfer type blender by low the shearing, for example disclosed among the EP0048590.
Preferred described fat constituent comprises one or more vegetable oil, and more preferably described vegetable oil is selected from sunflower oil, corn oil, arachis oil, palm oil, palm-kernel oil and coconut oil.
Preferred described fat constituent oil accounts for 5% (weight) of described fat-based hot melt candy compound at least, more preferably accounts for 5%-55% (weight), most preferably accounts for 15%-40% (weight).
According to described second aspect of the present invention, also provide fat-based hot melt pan work according to the method preparation of described second aspect of the present invention.
Surprisingly, have been found that this fat-based hot melt pan work in addition when described whole fat constituents when forming such as the cold melt fat of sunflower oil (fusing point for-16 ℃), still (as 8-50 ℃) keeps its shape at ambient temperature.
To embodiment of the present invention be described with reference to the drawings by embodiment now, described accompanying drawing is to be used to carry out illustrating according to the equipment of the method for first aspect present invention.
With reference to described accompanying drawing, the equipment that is used to carry out described method of the present invention comprises a Silverson high-shear mixer 2, the first and second thermostatic control storage tank 4a, 4b, a pair of flow control pump 6a, 6b, a chamber transfer type blender 8 (with selling with the CTM trade mark that Rubber and PlasticsResearch Association authorizes), forming station 10 and cooling tunnel 12.Described chamber transfer type blender 8 has first and second inlet 8a, 8b and the single outlet 8c.
Between the first inlet 8a of Silverson high-shear mixer 2, the first storage tank 4a and chamber transfer type blender 8, there is a stream.Between the second outlet 8b of the second storage tank 4b and chamber transfer type blender 8, also there is a stream.The outlet 8c of chamber transfer type blender 8 links to each other with forming station 10, and forming station 10 is connected to cooling tunnel 12 by conveyer belt again.
In use, in Silverson high-shear mixer 2, prepare oil/aqueous emulsion (Water-In-Oil or oil-in-water), be sent to the first storage tank 4a then.Prefabricated fat-based hot melt candy compound is transferred among the second storage tank 4b, and two storage tank 4a, 4b remain on required separately temperature.Start pump 6a, 6b, make described oil/aqueous emulsion and described fat-based hot melt candy compound enter chamber transfer type blender 8 by corresponding inlet 8a, 8b.Regulate the relative velocity of pump 6a, 6b, have the fat-based hot melt confectionery composition of desired moisture content with formation.Described oil/aqueous emulsion is sneaked into described fat-based hot melt candy compound by chamber transfer type blender 8 time, the outlet 8c from chamber transfer type blender 8 discharges until the fat-based hot melt confectionery composition of homogeneous substantially.Described composition is configured as the row of required size and shape.Described row is transported to cooling in the cooling tunnel 12 by conveyer belt.If described prefabricated fat-based hot melt candy compound is chocolate, then can be before feeding chamber transfer type blender 8 with its temperature adjustment.Perhaps can be after passing through chamber transfer type blender 8, the chocolate composition temperature adjustment that will in chamber transfer type blender 8, form.
People will appreciate that, if be supplied to chamber transfer type blender 8 the first inlet 8a be water rather than emulsion, Silverson high-shear mixer 2 is unwanted so.
In following examples, if not particularly point out, all percentages all refer to percentage by weight.Embodiment 1
Water (1%) is in 40 ℃ of first inlet 8c that join chamber transfer type blender 8, the milk chocolate compound that temperature adjustment is good (milk powder 24.1%, sugar (sucrose) 47.4%, cocoa mass 11.6%, cocoa butter 11.3%, vegetable fat 4.9%, emulsifying agent 0.6% and flavor enhancement 0.1%, water content 1.0%) joins the second inlet 8b in 28 ℃.The chocolate composition of discharging from the outlet 8c of chamber transfer type blender 8 is than described chocolate mix thickness slightly, but homogeneous and do not gone temperature adjustment (judging by range estimation) substantially.Comparing embodiment 1A and 1B
The chocolate mix that the temperature adjustment identical with composition used among the embodiment 1 is good stirs in Hobartx planetary-type mixer (embodiment 1A) and Winkworth Z-blade-type mixer (embodiment 1B) in 28 ℃.Directly add water (1%) cause all form thickness in both cases, go temperature adjustment, the piece of coarse sand shape, be unsuitable for the formation of goods.
Above embodiment has illustrated that the selection of blender is for the importance that successfully water is admixed in the described chocolate mix, also proved such fact: if use chamber transfer type blender, good chocolate goes temperature adjustment even interpolation water itself also can not cause temperature adjustment.
Embodiment 2
In Silverson high-shear mixer 2, prepare oil-in-water emulsion (47.5% water; 47.5% cocoa butter; 5% soybean lecithin), the mode by statement among the embodiment 1 is added in the good milk chocolate compound of temperature adjustment then, is 1.2% with the water content that provides final interpolation.The chocolate composition of discharging from chamber transfer type blender 8 is shaped as row and cooling.
Embodiment 3
Adopt water-in-oil emulsion (47.5% water; 47.5% cocoa butter; 5% PGPR) repeating embodiment 2, is 1.2% chocolate with the water content that provides final interpolation.Row's hardness weighing through the required average pressure with gram of described chocolate compression 4mm of regulating and remain on 35 ℃ provides in table 1.Comparing embodiment 3A and 3B
Adopt the described water-in-oil emulsion (total moisture content is 2.2%) among the embodiment 3 to replace water, repeat comparing embodiment 1A and 1B.Make described chocolate composition be configured as stick.Its hardness number provides in table 1.
Table 1: blender is to the influence of 35 ℃ of following chocolate hardness
Embodiment 3 Embodiment 3A Embodiment 3B
Hardness (gram pressure) ????1760 ????305 ????520
Embodiment 4
Employing remain on 40 ℃, with embodiment 3 in form identical not temperature adjustment milk chocolate repeat embodiment 3.
To be clear that like this method of the present invention is having remarkable advantages aspect the hardness of described chocolate.Described hardness number reflects that described goods keep the relative ability of its shape under given temperature.By comparison, do not add the hardness＜60g of the identical milk chocolate of water or aqueous emulsion.In addition, the structure of the described chocolate among the embodiment 3 and mouthfeel all are better than comparison
The goods of embodiment 3A and 3B.
Following examples explanation a second aspect of the present invention:
Embodiment 5
Use the Alpine sifter (speed of milling 7000rpm, screening speed 3000rpm) with sugar (50kg), skimmed milk power (22.6kg) and low-fat cocoa powder (6.1kg) at ambient temperature premix merge and to mill so that 90% gained particle diameter is less than 30 microns.The above powder of milling (4kg) and butter oil (460g), sunflower oil (1kg) and lecithin (54g) are incubated in 40 ℃ the Hobart blender with speed 1 refining four hours at chuck.The gained compound is transferred in the Z-blade-type mixer, and the water-in-oil emulsion that will account for this compound 3% then slowly adds in 30 ℃.This emulsion comprises water (47.5%), cocoa butter (47.5%) and PGPR (5.0%).Continue to mix and disperse until this emulsion.Described chocolate mix is poured in the mould, put in the refrigerator and deposit, the demoulding after cooling.Demoulding goods have structural intergrity at ambient temperature.Chocolate fusing easily in mouth from refrigerator or cryogenic refrigeration discharges typical chocolate flavor.
Embodiment 6
2.5kg milk chocolate chip (16% fat) mixes with the 0.236kg butter oil, and passes through conche.2.68kg the material of described refining in the Hobart blender be scattered in cocoa butter in 0.149kg sunflower oil and 0.016kg soybean lecithin mixed about 2 hours in 40 ℃, until the compound that obtains smooth homogeneous.Add and mix accounting for the water-in-oil emulsion that mixes material 3% as embodiment 1.Described chocolate is poured in the mould, in refrigerator, deposit before the demoulding.Described goods structural intergrity at ambient temperature is similar to the goods among the embodiment 5.
Embodiment 7
Mix with butter oil (184g) and soybean lecithin (22g) in 40 ℃ in the Hobart blender as the powder mixture among the embodiment 5 (1.6kg), and then mix with arachis oil (400g).This compound is sent in the chamber transfer type blender 8 in 40 ℃, and water-in-oil emulsion also pumps into this mixer entrance 8a so that chocolate final water content reaches 2.2% speed simultaneously.To be configured as row and cooling from the chocolate that this blender is discharged.Chocolate among these goods and embodiment 5 and the embodiment 6 relatively has the structural intergrity of improvement at ambient temperature, and both are identical with the back at least aspect organoleptic attribute.
Surprisingly, the chocolate of embodiment 5-7 keeps its structural intergrity at ambient temperature, although fatty ingredient wherein is liquid basically.

Claims (27)

1. be used to produce the continuation method of fat-based hot melt pan work, said method comprising the steps of:
(i). fat-based hot melt candy compound is joined low the shearing extrude in the blender (8),
(ii). water is joined described low shearing extrude blender (8),
(iii). described fat-based hot melt candy compound and water mix by described blender (8) time, form fat-based hot melt confectionery composition and
(iv). described fat-based hot melt confectionery composition is configured as described fat-based hot melt pan work.
2. as method claimed in the claim 1, it is chamber transfer type blender that blender (8) is extruded in wherein said low shearing.
3. as method claimed in claim 1 or 2, wherein said water is that the form of emulsion with oil-containing joins in the described blender (8).
4. as method claimed in the claim 3, wherein said emulsion is water-in-oil emulsion.
5. as method claimed in claim 3 or 4, comprising emulsifying agent.
6. claimed method in each of claim as described above wherein adds sufficient water, so that step forms the water content of described fat-based hot melt pan work in 1.8-3.0% (weight) scope in (iv).
7. as method claimed in the claim 6, wherein the water content of the fat-based hot melt pan work that forms in (iv) of step is in 1.8-2.5% (weight) scope.
8. claimed method in each of claim as described above, wherein step (i) and step are (ii) implemented simultaneously.
9. claimed method in each of claim as described above, wherein said fat-based hot melt candy compound is a chocolate mix.
10. as method claimed in the claim 9, wherein said chocolate mix is that temperature adjustment is good.
11. as method claimed in claim 9 or 10, wherein said fat-based hot melt candy compound joins in the described blender (8) in 27-45 ℃.
12. as method claimed in the claim 11, wherein said blender (8) remains on 27-45 ℃ temperature.
13. as method claimed in the claim 10, the chocolate mix that wherein said temperature adjustment is good joins in the described blender (8) in the temperature that is lower than 30 ℃.
14. as method claimed in the claim 13, wherein said blender (8) remains below 30 ℃ temperature.
15. claimed method in each of claim as described above, wherein step (ii) in, described water joins in the described blender (8) in 30-45 ℃.
16. as the claimed method of above-mentioned claim 15, wherein step (ii) in, described water joins in the described blender (8) in 40 ℃.
17. fat-based hot melt pan work according to each method preparation in the claim 1 to 16.
18. produce the continuation method of fat-based hot melt pan work, said method comprising the steps of:
(i). fat-based hot melt candy compound and water are mixed in blender (8) to produce fat-based hot melt confectionery composition, the fatty ingredient of described fat-based hot melt candy compound is keeping liquid from its fusing point basically to being no more than in 30 ℃ the temperature range
(ii). fat-based hot melt confectionery composition is configured as described fat-based hot melt pan work.
19. as method claimed in the claim 18, wherein the described fat constituent of mentioning in the step (i) is liquid in being lower than under 20 ℃ the temperature.
20. as method claimed in claim 18 or 19, wherein the described blender (8) in the step (i) is that low the shearing extruded blender.
21. as method claimed in the claim 20, wherein said blender (8) is a chamber transfer type blender.
22. as claimed method in each of claim 18 to 21, wherein said fat constituent comprises one or more vegetable oil.
23. as method claimed in the claim 22, wherein said one or more vegetable oil are selected from sunflower oil, corn oil, arachis oil, palm oil, palm-kernel oil and coconut oil.
24. as method claimed in claim 22 or 23, wherein said fat constituent oil accounts for 5% (weight) of described fat-based hot melt candy compound at least.
25. as method claimed in the claim 24, wherein said fat constituent oil accounts between 5% and 55% (weight).
26. as method claimed in the claim 25, wherein said fat constituent oil accounts between 15% to 40% (weight).
27. fat-based hot melt pan work according to each described method preparation in the claim 18 to 26.
CN99815819A 1998-11-27 1999-11-22 Improvements in confectionery manufacture Pending CN1333654A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9825892.4 1998-11-27
GBGB9825892.4A GB9825892D0 (en) 1998-11-27 1998-11-27 Improvemnts in confectionery manufacture

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Publication Number Publication Date
CN1333654A true CN1333654A (en) 2002-01-30

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EP (1) EP1133239A1 (en)
KR (1) KR20010089500A (en)
CN (1) CN1333654A (en)
AR (1) AR021416A1 (en)
AU (1) AU1395000A (en)
CA (1) CA2350503A1 (en)
GB (1) GB9825892D0 (en)
MX (1) MXPA01005314A (en)
WO (1) WO2000032057A1 (en)
ZA (1) ZA200103944B (en)

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CN106061279A (en) * 2014-02-26 2016-10-26 耐驰精细研磨技术有限公司 System for producing and/or preparing confectionery compounds, and method for cleaning a system for producing and/or preparing confectionery compounds
CN106061279B (en) * 2014-02-26 2020-06-16 耐驰精细研磨技术有限公司 Apparatus for producing and/or mixing a confectionery mass and method for cleaning an apparatus for producing and/or mixing a confectionery mass

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KR20010089500A (en) 2001-10-06
AR021416A1 (en) 2002-07-17
AU1395000A (en) 2000-06-19
CA2350503A1 (en) 2000-06-08
GB9825892D0 (en) 1999-01-20
ZA200103944B (en) 2002-08-15
MXPA01005314A (en) 2002-03-14
EP1133239A1 (en) 2001-09-19
WO2000032057A1 (en) 2000-06-08

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