DE2033569A1 - Process for making chocolate crumbs - Google Patents

Description

203358-9

K.V. Caeaofabriek de Zaan (GB 3P66 / S9 - prio 8.7.1969 Koog-Zaandijk / Holland Α / 1Ί857. - 70? 6>

Hamburg, July 3, 1970

Process ssur production of chocolate crumbs

The present invention relates to a new method for the production of chocolate crumbs and also relates to the chocolate crumbs produced using the new method and those made from the chocolate crumbs Sehokoiaden products.

Usually high chocolate crumbs are made through multi-tiered Vacuum evaporation of a uniform mixture of milk concentrate and sugar followed by thorough mixing with a cocoa mass and further vacuum evaporation of the product Manufactured in the form of a sheet, with hard, brittle crumbs with a low moisture content can be obtained. These crumbs are then crushed and gradually after grinding to the desired grain size. The process of achieving a consistent product is time consuming and expensive; though by the vacuum treatment, the evaporation temperature, caramelization and others Significantly reduced oxidative damage to the product the aroma of fresh milk will be complete or

009885/0253

partially destroyed.

Purpose of the present invention. 1st ea _a "reduce disadvantages or aussaschalten völlig-" the efeea ei ⁴ wSfenfc <r

In order to solve this problem, there are inventions necessary components aur- producing a fesfesn ' Chocolate crumb in separate solid and liquid © Fitase » divided and these phases then become one stream in one heated gas, so <äa & the solid components flow through a spray of the liquid components » taking the final product through the gas flow from the spray zone is carried away. To generate the heated gas flow, such as air, can usually be spray-dried devices are used »also for atomization liquid ingredients; dis most devices, let form without difficulty in such a way that the solids can convey through the spray mist, for example through centrifugal spray dryers and vibrating screw * sponsor.

The method according to the invention can be used for the production of Milk chocolate made from cocoa solids, sugar and solid milk products or to make sweet chocolate

009885/0253

BATH

Cocoa Substances »..Zuc-ker tand water and are used for the production of white chocolate from cocoa butter, sugar and milk solids. The terms “sweet chocolate”, “white chocolate” and “milk chocolate” are not clearly delimited, _s since, for example, the milk content of chocolate in some countries must not be less than 3.66 percent by weight and the ratio of non-milk solids to milk fat not greater than 2, may be ¹ JJiI while the üesamtgehalt of milk solids not less than ¹ may be 12%.

Only sucrose is preferably used as the sugar, but other Suekera powers such as invert sugar, glucose, lactose or fructose, in particular in amounts of 5 to 60, for example 20% total sugar content, are also used. The Geeanitzueker in the final crumb can vary from very small amounts, such as 5 Jt or less, up to kO reach 60%, which is the case at beiopie.ltvfüise Milchschokoladekrumen. With less than 5 % sugar content in the finished crumb, there are no difficulties with regard to the crystallization of the sugar and the caramelization and oxidative damage.

The cocoa butter used can be used as cocoa mass, preferably as cocoa liquid with the desired fat content

009885/0253

ΒΑΌ ORfGINAL

are ⁰ du-reh treatment obtained with alkalis "the cocoa mass karm on riatllrliehe Meise Odei; other cocoa masses can also be used, such as pure cocoa butter for white chocolate and cocoa powder with a low, high fat content. The fat content can be 10 to 100 $ des (kiwiohtss of the cocoa mass. The crumbs can contain, for example, 5 to 20 % cocoa liquor ₉ with the exception of white chocolate which is made up with cocoa butter instead of cocoa liquor. Part or all of the cocoa butter can be made with other fats goose © which partially replaces, namely fats, which have been used together with ύ & η cmtsp ^ eheniden cocoa quantities.

The crumb can contain 20 to 55 percent milkfeat and sswar contained in white chocolate and milk chocolate. As milk solids skimmed milk powder © or whole milk powder can be used.

The solid constituents are preferably in extremely fine or microfine partial amounts. The sugar is preferably used in the form of a microcrystalline sucrose, as described in the parallel application P 19 58 691.5 of November 22, 1969 by WR Grace & Co. .

When making milk chocolate crumbs, preferably

009885/0253

According to the hergas s ©! lt process according to the invention, the liquid Besfcandt © il in particular © in milk cons © nfcrat _s for example © in concentrate, which contains up to 23 liters or more fat, which is for example homogenized © Ines' mixture of condensed milk with 15 3 »Fat and cream in d © ng @ - wüiniaehten ■ Mengenan & eiXeji Msr diaa? © la addition '#on. V / ater in .milk powder with gev / ünseisteni fat content is made wrümi »The liquid Komposjont © can in. -In each case © in part of the additive and also. Kakäoflüsslgkeii; included that should be present in ä®m Fertigproclukt "Di © © liquid component 'Mus> nieht necessarily at, but -Ziinm © rteiapeipatuir · flüaaig be _a werden- should be fed at a temperature geraäss invention in which the component-sufficient' is liquid, so that it can easily be pumped and sprayed ... see particularly good results with a liquid component ₃ . which T, 55 pbw of a-Milehkonssentrats "(37% solids.) ,. 5 _s 5O parts kristallisierten'Zucker and I ₃ SO Teil® natural cocoa liquor C 56%?" jttgehalt) includes j © ine Such liquid at etwa- 30®C ■ very viscous and is ^{fed to the spray dryer at a temperature of 0} ° C. Feeding at such a temperature is advantageous because it supports evaporation Kakaoflüssigksit in the liquid insert material.-iiait a content of Milohfeatstoffe has a protective effect against a possible oxidation of the solids.

BATH

009885/0253

i \

To itef jfceiluu ;; iron Kronen sur the production of sflfiap chocolate without Milehbetfeandtene, the liquid material Zuäk © r, Vaster and tntwad © r cocoa, cocoa powder and cocoa butters * - or as cocoa flfisalgtosit in solohongen aethalfeon _e

the Mliohuiig at the "Spi? üht" ap4jrr ^a atai "from beispi-aisusiö •prüiian kmnn. The proportion of cocoa flOaaigteit ss is voreugeuaia © strisoben 3 _S 5 and S ₉ ^ and inabea'ondQgO 1: 1; d * 8 a # tfi3ht8verliäitnia fön ^ weker au Vossor isfc η Loht gröäex »als ^ K '

Sa 1st waaentllshj that the "faate insert ingredients" in Henga and in auaraiotiendsii "Pelnbeit ν is incumbent on" ma ^ msentlleb, duait enough surface in front lsfe _a u® the sawn "or nahaiiu sown" a lot of all flOeeigtioitdrops "l thin sobioht on fasten Obarfliehe aufunateen * Ana diasea Qrundo is a YjrhäUniöiruissig gi * oß83 Verbaltnia won fasfeeHi lilnsat '«· - ■ aterial xu flüaslgem Einaatsaaterial desired, belspleleweiae 0,5 bie i |, 5 O» iMlcntafate see 1 product. Feetetoff β in the flowing product. Vorzugaweiasa vieu äas process continuously durohgefilhrt under constant © the fixed conditions, whereby a uiigewälxtea product is used as alra £ g @@ f33t © ■ aterial a uiigewälxtea product, which you wunetihte Enasusamaienaetsung ^ ealtst and where the liquid Binaatsnatoria is used ! «SesäiiaK-aetaung has, as well as« iiflfltillohea water. At the beginning of the procedure

\ 009885/0253 bad ordinal

the ratio of unwanted product to fresh Set the product in the fixed use greaterial so that the desired ratio of the end product is achieved. If necessary, the circulated solid product can before Reintroduction into the operation to be easily ground. Finally, the product obtained by spray drying can can be further refined by conching.

Those produced by the method according to the invention Sweet chocolate wrinkles can then be used in a known manner be to white chocolate, milk chocolate or sweet or to make normal chocolate, for example in Form of cast or shaped objects, such as chocolate bars or chocolate eggs, but also for the production of Confectionery or chocolate sauce or topping, usual Additives such as flavorings, honey, nuts, coffee can do that liquid feed material or the crumbs before making the Finished products will be sugesetst »

009885/0253

The method erfindunesgeBässd h% compared to the known processes the advantage that the process is less "eitraubend itself and less konplieierfee tel & gesi © r forder lent are, for example because ®ira © Yateunbehaiidlimjg n ± ®hl iet necessary; As a result, the Heretalluiigiikoefe © are also "lower" Due to the rapid drying · in® Earftnali ^ ierung is almost * prevented, so the product for άϊο

densten Sobokols4 @ nsort @ n ¥ @ rwerad® & will ^ i can ,, especially because- the Kai? aa ^ ig®s © fe ^ Ä @ fe ni®ti &me>hs> -wortmnäm . The use w®n mikr & iaiBt & llin ^ n Zis @ ter vdrueidet long grinding sides iisid '. You JtoWMenteii wen cocoa during the period of the gseaeten TrcMtknuisiieirerfalm »· - s @ lbitst because of the anti-

loss in the production of

The product obtained is a dry, non-adherent material, which can easily be worked on and is chewed to the processing technique. The single components are equally distributed, so that the lawn can be used more easily. Hit de »inventive ancestors have made some esmsmn , the content of additive, cocoa, ittlßhfest © toffee, fat and flavorings can vary widely within a wide range.

009885 / 02S3

ORiGIiSIAL BATHROOM

As a precaution, in the method according to the invention, a Centrifugal SprObtrookner and a new type of Sprtthddae gent ·· drawing used. In this drawing is the Spray tower 1 "equipped with a centrifugal spray boom 2, which is supported by a shaft underneath a cover plate and an air manifold is held. The air gets through the opening 5 is introduced to a heating device 6 and sum Distributor *, susi door and a line 7 led. The administration 7 ends in two cyclone separators 8 above a collecting vessel Your final product · The cyclone shelves 8 are alternating • Connect the turn 1 and disconnect the product from the hot air that is diverted over the fabric 9. The 8eheibe 2 has a depression on its upper fly 13, from the swel or several perforations su de «AuAeiirand the Seheibe run, these bores in small metal tubes or nozzles 10 run out. The liquid input material is measured over the inlet pipe 11 into the recess 13 admitted while the solids are sucked through the opening 12. Although they peered through the turning disk Whirl the solid parts through the spray, a distribution device is preferably used so that the powder is dispersed as smoothly as possible in the air stream will.

0098 8 5 / 02S3

In another application, the disk has a depression on its upper flute to accommodate the solid elasate product and cooling in the disk itself, which is fed with liquid insert material through the hollow drive, which, as in the previous case, is through radial bores is distributed.

The liquid seed material can be measured by any number of measuring devices suitable, such as queuing funpen or soling tohpunpren. Da® solid Insulation material can be stored in any number of HeAvorriehtunge "/ for example oit" ines Sohatteieohratibenfärdereip Amounts of "traces" can be drawn.

j. In the production of the liquid material, sur ier @ & ellürag ton Nilehsehokoladenkrttnten, it is easy to dissolve the sugar in the Niloh concentrate, the product slit the cocoa liquid slide and it is brought to the temperature of, for example, process 70 ^{0 C su se} be carried out continuously. Ee is less sweokKflssig "the one t» material in Eintritteteaperatur of 7O ⁰ C or "ore longer than einign minutes left eu as dureh Our Erwäxwen the viscosity of the Einsatsproduktes

003885/0253

2033589 - left -

increases due to the swelling of the starch in the cocoa and the milk solids. Homogenization of the liquid feed material can have the same effect on the increase in viscosity to have. As a result, the liquid feed material becomes direct and immediately after heating in the spray dryer given.

The invention is to be described in more detail below with the aid of examples explained.

example 1

5.50 Oewicbtsfeelle Io? Iet & ll £ @ ierter fucker were eaten 7.55 Oewloht parts of condensed milk containing 37 ί solids, after which the product was melted using hot water. 1.50 (towlht parts of natural cocoa liquid with 56 % fat content were sugesetst with intensive mixing until a uniform mass was obtained. This product had 66.2 % solids and was the liquid feed product.

The solid raw material originally consisted of a mixture of equal parts of fine sugar and a cocoa bean that was 3 »? % Mile solid (15 * fat) and 16 % natural cocoa liquor (56 l fat).

ORIGINAL

00988B / 02S3

H »ch de» Anliufender plant consisted of the fixed sowing material made of overturned solids.

During the process according to the invention, the centrifugal spray dryer described above was used, the liquid seed material being at a temperature of about 70 ° C. with a. Amount of 15.6 liters per hour was passed into the spray dryer, while the solid feedstock with a temperature of about 20 to 30 ⁰ C by a vibrating screw conveyor "it was required an amount of 39 to 40 kg per hour, the hel & t in an excess of 2 to 3 times the weight of the liquid feed material. The liquid Binsatmaterial was sprayed out of the outlet openings of the nozzles 10 of the distributor disc, the outlet ends indicating a circumferential speed of 8,000 to 11,000 meters per minute. The liquid seed material was sprayed in air which had been heated to IiU ⁰ C by the heating device 6 and was sucked through the spray dryer in an amount of about 2,100 kg per hour. The exit temperature of the air was around 60 ° C. about 5 kg of water per hour were evaporated during the process. The product collecting in the separator was ^{cooled to 20 to 30 0} C before it was used again as

BATH

009885/0253

20335Si

Constituent part of the solid feedstock returned to the spray dryer north. The return was carried out as often or until the end product had the desired additional benefit. At each flow rate of the moisture content of the Kruse produced was approximately between 0.7 and 1.3 $ "The Kruae obtained after six passes was άί & desired sugar composition to dry milk (26% milkfat) su natural fluid of 55: 27.5: 15 .

Example 2

For the production / chocolate crumbs for "aOBe chocolate" the procedure was as in Example 1, except that the liquid insert material consisted of 20 parts by weight of sugar, 150 parts by weight of water and 200 parts by weight of cocoa liquid. The sucker was completely dissolved in the water, whereupon the aloof cocoa liquor was set, while maintaining a sufficiently high temperature at the same time to prevent solidification. The solid raw material was a fine sugar. Free flowing chocolate jugs were produced.

It was found experimentally that a small amount of water ■ required for the production of the liquid insert material, With a mixture of 200 parts by weight of sugar and 200 parts by weight of cocoa liquid, when using 80 parts by weight

.609: 08 5702-5 ^ bad original

no complete solution of the sugar is achieved _a when using ICK) parts by weight of water result in a very viscous liquid and when 150 parts by weight of water are used a viscous liquid is obtained which could already be sprayed well at? ö ° Ö.

009885/0253

Claims (6)

A η s'p r ti ehe 1 × method sur producing festön Sehekoladekrunsen 'contain' which sugar, preferably sucrose, fat and cocoa _s preferably in the form of cocoa liquor, and the crumbs preferably milk solids include, characterized in that it forms a liquid phase at least one fixed and at least, the these components and the distributed between the phases contain water, passed through and the solid 'phase separated by a spray of the liquid phase and the product obtained by heated gas, preferably air, and preferably is removed from the spray zone at 60 to 75 ⁰ C. 2. Verfahrelt according to claim 1, characterized in that the solid phase is sprayed in the form of microfine particles. 3. The method according to claim 1 to 2, characterized in that the liquid and solid phase, which together contain 5 to 60 Gewi sugar, are sprayed. 4. The method according to claim 1 to 3, characterized in that a liquid phase is used to make chocolate crumbs from cocoa liquid and sugar in a weight ratio 009 885/02 63 BADOR ₁ Q ₁ NAL from 3: 5 to 5: 4 and Waiser in a weight ratio of ■ Inde «t« ne 3: 1 sprinkled on sugar. 5. The method according to claim 1 to 3, characterized in that because a liquid phase is sprayed which contains milk solids in Font a milk concentrate, which preferably contains up to 25 öewji fat. 6.Verfahren according to claim 5, characterized in that a liquid · phase With a * content of sugar, milk solids and xacao liquid are sprayed and milk chocolate crisps are isolated. ! • A method according to claim 1 to 6, characterized gekennseiohnet that _a $ O bia *, 5 and vorsugsweise 2 to 3 Qewichtsteile linsatsnaterials the solid and a liquid Binsatsaaterial a "content of 1 Oewiehtsteil solids are sprayed old. 8 «Method according to claims 1 to 7, characterized in that * • Products obtained in part d ·· as a single solid Sinsat material is fed back into the aurQok process. 009885/0253. bad .original 9 "Method according to Claims 1 to 8, characterized in that" the spray of the liquid phase in a centrifugal * Spray dryer generated. üe: oh, ÖÖä8Ö5 / Ö253 ig Blank page