DE1281827B - Process for processing chocolate masses that are subcooled while maintaining their flowability - Google Patents
Process for processing chocolate masses that are subcooled while maintaining their flowabilityInfo
- Publication number
- DE1281827B DE1281827B DEB85848A DEB0085848A DE1281827B DE 1281827 B DE1281827 B DE 1281827B DE B85848 A DEB85848 A DE B85848A DE B0085848 A DEB0085848 A DE B0085848A DE 1281827 B DE1281827 B DE 1281827B
- Authority
- DE
- Germany
- Prior art keywords
- mass
- flowability
- subcooled
- maintaining
- chocolate masses
- 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
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Description
Verfahren zur Verarbeitung von Schokoladenmassen, die unter Erhaltung ihrer Fließfähigkeit unterkühlt werden Die Erfindung bezieht sich auf ein Verfahren zur Verarbeitung von Schokoladenmassen, bei dem die in einem Speicherbehälter vorgewärmte, fließfähige Masse in einem Druckkühler bei starker mechanischer Bewegung unter Erhaltung ihrer Fließfähigkeit unterkühlt wird und in diesem Zustand unmittelbar in Formen oder auf die zu überziehenden Gebäckstücke od. dgl. gebracht wird.Process for processing chocolate masses under preservation their flowability are supercooled. The invention relates to a method for processing chocolate masses, in which the preheated in a storage container, flowable mass in a pressure cooler with strong mechanical movement with preservation their fluidity is supercooled and in this state immediately in forms or on the biscuits to be coated or the like.
Es ist bekannt, daß diese unterkühlenden Schokoladenverarbeitungsverfahren die Fettreifbildung bei Unterkühlung auf 21 bis 25° C verhindern und eine zusätzliche Kühlung der in Formen vergossenen Masse oder überzogenen Stücke unnötig machen. Eine stärkere Unterkühlung erschien daher unnötig, zumal die apparativen Schwierigkeiten bei stärkerer Unterkühlung ansteigen.It is known that these supercooling chocolate processing methods Prevent the formation of fat bloom with hypothermia to 21 to 25 ° C and an additional Eliminate the need for cooling the mass or coated pieces cast in molds. Stronger hypothermia therefore seemed unnecessary, especially because of the technical difficulties increase with severe hypothermia.
Überraschenderweise hat sich gezeigt, daß eine Unterkühlung auf 12 bis 20° C, vorzugsweise etwa 17° C, nicht nur möglich ist, sondern auch noch zu besseren Ergebnissen führt, insbesondere wenn nach einem weiteren Erfindungsmerkmal überzugsmasse aus engen Düsen bei hohen Drücken von etwa 50 bis 70 Atmosphären versprüht wird.Surprisingly, it has been shown that hypothermia on 12 to 20 ° C, preferably about 17 ° C, is not only possible, but also to leads to better results, especially when looking for a further feature of the invention Coating mass sprayed from narrow nozzles at high pressures of about 50 to 70 atmospheres will.
Die Bedenken gegen die Möglichkeit so starker Unterkühlung rührten vor allem auch von der Beobachtung her, daß das in der Masse bei der intensiven mechanischen Bewegung umgesetzte Wärmeäquivalent sich bei starker Bewegung der im Kühler abführbaren Wärmemenge nähert. Man mußte weiterhin damit rechnen, daß die mechanische Bewegung zur Verhinderung der Kristallisation um so größer sein müsse, je tiefer man die Unterkühlung treibt. Bei den bisher angewandten Drehzahlen der Schaberwelle im Druckkühler wird zwar in der Tat eine Temperaturgrenze erreicht, die nicht unterschritten werden kann, weil die in der Masse umgesetzte Arbeit der abgeführten Wärme gleich ist, aber es hat sich überraschenderweise gezeigt, daß eine stärkere Rührbewegung bei tiefen Temperaturen nicht erforderlich ist, daß vielmehr die Umdrehungszahlen erheblich gesenkt werden konnten. Das gilt insbesondere bei der gleichzeitigen Anwendung der genannten hohen Drücke.There were concerns about the possibility of such severe hypothermia especially from the observation that in the masses in the intensive mechanical movement converted heat equivalent with strong movement of the im Cooler is approaching the amount of heat that can be dissipated. One had to continue to expect that the mechanical movement to prevent crystallization must be all the greater, the deeper one drives the hypothermia. At the previously used speeds of Scraper shaft in the pressure cooler does indeed reach a temperature limit, which cannot be fallen short of, because the work carried out in bulk by the dissipated heat is the same, but it has surprisingly been found that a stronger stirring movement at low temperatures is not necessary, rather the number of revolutions could be reduced considerably. This is especially true for the simultaneous application of the high pressures mentioned.
Beispiel In einem üblichen Druckkühler mit Kühlzylinder aus Kupfer, innen hart verchromt, wurde bei einer Umdrehungszahl der Schaberwelle von 100 bis 200 U/min und einem Druck von 50 bis 70 Atmosphären übliche dunkle Kuvertüre verarbeitet, aus engen Düsen in flüssigem Zustand ausgespritzt und über zu überziehende Gebäckstücke gesprüht. Die entstehenden Überzüge waren von ausgezeichneter Qualität.Example In a common pressure cooler with a cooling cylinder made of copper, Hard chrome-plated inside, the scraper shaft rotates from 100 to 200 rpm and a pressure of 50 to 70 atmospheres processed common dark couverture, ejected from narrow nozzles in a liquid state and over pastries to be coated sprayed. The resulting coatings were of excellent quality.
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEB85848A DE1281827B (en) | 1966-02-17 | 1966-02-17 | Process for processing chocolate masses that are subcooled while maintaining their flowability |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEB85848A DE1281827B (en) | 1966-02-17 | 1966-02-17 | Process for processing chocolate masses that are subcooled while maintaining their flowability |
Publications (1)
Publication Number | Publication Date |
---|---|
DE1281827B true DE1281827B (en) | 1968-10-31 |
Family
ID=6983094
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DEB85848A Pending DE1281827B (en) | 1966-02-17 | 1966-02-17 | Process for processing chocolate masses that are subcooled while maintaining their flowability |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE1281827B (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2050803A1 (en) * | 1970-10-16 | 1972-04-20 | Schröder & Co, 2400 Lübeck; Maschi nenfabrik Briem-Hengler & Cronenmeyer KG, 4150Krefeld | Puff pastry prodn - using high pressure spraying of supercooled liquid fat on layers of paste |
DE2358385A1 (en) * | 1973-11-23 | 1975-06-05 | Briem Hengler & Cronenmeyer Kg | Multi layered dough portions for flaky pastry - by applying fluid fat mixt. to dough without full cover |
DE4125463A1 (en) * | 1991-08-01 | 1993-02-04 | Deutsches Inst Lebensmitteltec | METHOD AND DEVICE FOR CONTINUOUS, CONTROLLED STRUCTURING, IN PARTICULAR CRYSTALLIZATION OF SUBSTANCE SYSTEMS IN A FLOWABLE CONDITION, PARTICULARLY FATTY MEASURES, LIKE CHOCOLATE MATERIAL |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1145468B (en) * | 1960-11-08 | 1963-03-14 | Bahlsen Werner | Method and device for processing chocolate masses |
-
1966
- 1966-02-17 DE DEB85848A patent/DE1281827B/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1145468B (en) * | 1960-11-08 | 1963-03-14 | Bahlsen Werner | Method and device for processing chocolate masses |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2050803A1 (en) * | 1970-10-16 | 1972-04-20 | Schröder & Co, 2400 Lübeck; Maschi nenfabrik Briem-Hengler & Cronenmeyer KG, 4150Krefeld | Puff pastry prodn - using high pressure spraying of supercooled liquid fat on layers of paste |
DE2358385A1 (en) * | 1973-11-23 | 1975-06-05 | Briem Hengler & Cronenmeyer Kg | Multi layered dough portions for flaky pastry - by applying fluid fat mixt. to dough without full cover |
DE4125463A1 (en) * | 1991-08-01 | 1993-02-04 | Deutsches Inst Lebensmitteltec | METHOD AND DEVICE FOR CONTINUOUS, CONTROLLED STRUCTURING, IN PARTICULAR CRYSTALLIZATION OF SUBSTANCE SYSTEMS IN A FLOWABLE CONDITION, PARTICULARLY FATTY MEASURES, LIKE CHOCOLATE MATERIAL |
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