DK151843B

DK151843B - METHOD AND APPARATUS FOR TEMPERATURING CHOCOLATE DEMASS

Info

Publication number: DK151843B
Application number: DK486978AA
Authority: DK
Inventors: Dieter Runge; Wolf Harriers; Reiner Hochapfel
Original assignee: Schokoladen Veb
Priority date: 1977-11-02
Filing date: 1978-11-01
Publication date: 1988-01-11
Also published as: DD136570A1; IT1100045B; IT7829315A0; DK486978A; NL7810390A; LU80416A1; CH635986A5; BE871672A; DK151843C; AU523889B2; AU4110778A

Description

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Opfindelsen angår en fremgangsmåde og et apparat til temperering af chokolademasse med forskellig konsistens og forskelligt fedtindhold, med eller uden tilsætninger, der forarbejdes i overtræksanlæg, i forarbejdningsanlæg, som arbejder med forme, eller i lignende anlæg.The invention relates to a method and apparatus for tempering chocolate pulp with different consistency and different fat content, with or without additives processed in coating plants, in mold processing plants or in similar plants.

Der kendes kontinuerligt arbejdende fremgangsmåder til tempers ring, ved hvilke der sker en afkøling og en efterfølgende opvarmning med tempereringstrin, og hvor tilførslen af kølemediet er reguleret i afhængighed af chokolademassens temperatur, og ved hvilke chokolademassen transporteres kontinuerligt gennem disse tempereringstrin. Ds ne fremgangsmåde har den ulempe, at temperaturfordelingen indenfor ms sestrømmen er uensartet, idet massepartikler, ved væggen af de som vs mevekslere udformede tempereringstrin underkøles stærkt (partiel underkøl iner) . så at der ikke sker en krvstaldannelse. som kan nåvirkesContinuous methods of tempering ring are known, in which cooling and subsequent heating are carried out with tempering stages, and where the supply of the refrigerant is regulated depending on the temperature of the chocolate mass and at which the chocolate mass is continuously transported through these tempering steps. This method has the disadvantage that the temperature distribution within the ms stream is uneven, since mass particles, at the wall of the tempering stages designed as vs exchangers, are strongly undercooled (partial subcoolers). so that no crumbling occurs. which can now be acted upon

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2 ©fter krystalart og krystalstørrelse. Den særlige ulempe består i, at der ved de optrædende lave temperaturer dannes ustabile krystaller, og at der ikke kan opnås nogen tilstrækkelig ligevægtstilstand mellem flydende og fast fedtfase, hvorfor der sker viskositetsændringer af den tempererede masse.2 © fter crystal species and crystal size. The particular disadvantage consists in the formation of unstable crystals at the occurring low temperatures and that no sufficient equilibrium state can be obtained between liquid and solid fat phase, which is why viscosity changes of the tempered mass occur.

Desuden kendes fremgangsmåder, ved hvilke der arbejdes chargevis, og hvor afkølingen sker med ringe temperaturforskel mellem chokolademassen og kølemediet, så at der til opnåelse af en tilstrækkelig berigelse af chokolademassen med krystaller kræves yderligere lange tidsrum, som udelukker udførelsen af en kontinuerlig proces. De tilhørende apparater er udformet som beholdere, i hvilke beholderindholdet til sikring af en tilstrækkelig afgivelsesmængde stadig må omrøres og eventuelt ompumpes, og ved hvilken afgivelsen af den tempererede masse først er mulig efter forløbet af et langvarigt program.In addition, methods are employed which operate on a batch basis and where the cooling takes place with little difference in temperature between the chocolate mass and the refrigerant, so that for a sufficient enrichment of the chocolate mass with crystals additional long periods are required which preclude the performance of a continuous process. The associated apparatus is designed as containers in which the contents of the container to ensure a sufficient amount of delivery still need to be stirred and possibly re-pumped, and in which the release of the tempered mass is possible only after the course of a long-term program.

De heraf følgende ulemper består i et stort pladsbehov, et højt teknisk opbud og et stort energibehov. Desuden er størrelsen af de dannede krystaller ikke påvirkelig.The resulting disadvantages consist of a large space requirement, a high technical supply and a large energy demand. Furthermore, the size of the crystals formed is not affectable.

Opfindelsen har til formål med ringe teknisk opbud at muliggøre fremstilling af en tempereret chokolademasse, som befinder sig i ligevægtstilstand, og ved hvis kontinuerlige fremstilling arten og størrelsen af de dannede krystaller kan påvirkes.The object of the present invention is to make a small technical mass which is in equilibrium state and in whose continuous manufacture the nature and size of the crystals formed can be made with little technical support.

Opfindelsen har således til opgave at tilvejebringe en fremgangsmåde og et til dens udøvelse tjenende apparat, ved hvilket det bliver muligt at afhjælpe manglerne ved de kendte fremgangsmåder, såsom ustabile krystaller og viskositetsændring af den tempererede masse ved kontinuerligt arbejdende fremgangsmåder, stort pladsbehov, stort teknisk opbud og stort energibehov ved chargevis arbejdende fremgangsmåder.It is thus the object of the invention to provide a method and an apparatus serving for its practice, in which it will be possible to remedy the deficiencies of the known processes, such as unstable crystals and viscosity change of the tempered mass by continuous working processes, large space demand, large technical supply and high energy demand in chargeable working methods

Ifølge opfindelsen opnås dette ved, at den til over sin højeste smeltetemperatur opvarmede chokolademasse under stadig transport og blanding føres kontinuerligt gennem tre tempereringstrin, i hvilke det underkastes en nøjagtig temperering på en sådan måde, at de enkelte massedele i konstant gennemløb afkøles ned til det krystalline grænseområde og ved nedsættelse af transporthastigheden og/eller forlængelse af transportstrækningen holdes på denne temperatur i 1 - 3 minutter samt sluttelig opvarmes til forarbejdningstemperatur.According to the invention, this is achieved by the chocolate mass being heated above its highest melting temperature during continuous transport and mixing continuously through three tempering stages, in which it is subjected to an accurate tempering in such a way that the individual mass portions are constantly cooled down to the crystalline. boundary region and by decreasing the transport speed and / or extending the transport distance are kept at this temperature for 1-3 minutes and finally heated to the processing temperature.

Desuden holdes massen nøjagtigt på denne forarbejdningstemperatur, indtil kort før sin forarbejdning. Til positiv understøtning af fremgangsmåden ifølge opfindelsen vælges transportmængden af chokolademassen større end nødvendigt, idet overskuddet tilsættes til den utem- 3In addition, the pulp is kept exactly at this processing temperature until shortly before its processing. For positive support of the method according to the invention, the amount of transport of the chocolate mass is chosen larger than necessary, the excess being added to the excess

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Et til udøvelse af den omtalte fremgangsmåde egnet apparat er ejendommeligt ved, at en af tre tempereringstrin bestående varmeveksler er umiddelbart tilsluttet til en i og for sig kendt forråds- og blandebeholder, og at der fortrinsvis i aksial forlængelse af drivakslen for det til forråds- og blandebeholderen hørende røreværk er anbragt et transportorgan, som hovedsagelig består af på omkredsen anbragte spiralformede afstrygere.A device suitable for carrying out the method described is characterized in that one of three tempering stages is immediately connected to a storage and mixing container known per se, and that, preferably in axial extension, the drive shaft for the the mixing vessel belonging to the mixing vessel is arranged a transport means, which consists mainly of spiral wipers arranged on the circumference.

Ifølge opfindelsen er transportorganet i det andet tempereringstrin forandret i forhold til de analoge områder i de andre tempereringstrin ved en forøgelse af transporttværsnittet og/eller forlængelse af transportstrækningen. En yderligere, væsentlig ejendommelighed ved opfindelsen består i, at hvert enkelt tempereringstrin samt forråds- og blandebeholderen sammen med en ringledning til transport af chokolademassen er forsynet med et særskilt cirkulerende kredsløb for et varmetransmissionsmedieum og er styrbare ved hjælp af en tilhørende reguleringsindre tning.According to the invention, the transport means in the second tempering stage is changed from the analogous regions of the second tempering stages by an increase in the transport cross section and / or an extension of the transport section. A further significant feature of the invention is that each tempering step as well as the storage and mixing container together with a ring conduit for transporting the chocolate mass are provided with a separate circulating circuit for a heat transmission medium and are controllable by means of a corresponding control unit.

Ifølge en videre udformning af opfindelsen består ringledningen af en transportledning til forarbejdsningsstationen og en returledning til forråds- og blandebeholderen.According to a further embodiment of the invention, the ring conduit consists of a transport line to the processing station and a return line to the supply and mixing vessel.

Det beskrevne apparat ifølge opfindelsen arbejder herefter på følgende måde:The described apparatus according to the invention then operates in the following manner:

Den i forråds- og blandebeholderen indeholdte friske chokolademasse tilføres ved hjælp af et transportorgan til de i transportretningen bag hinanden anbragte tre tempereringstrin i varmeveksleren i en stadigt virkende intensiv transport- , blandings- og skrabeproces. I varmevekslerens første trin, der er forsynet med kendte reguleringsindretninger, sker reguleringen på den måde, at chokolademassen afkøles til en bestemt temperatur, som ligger under forarbejdningstemperaturen og over den kritiske omdannelsestemperatur for de ustabile krystaller. Som følge af undgåelsen af den kritiske omdannelsestemperatur undgås dannelsen af ustabile krystaller i dette trin. I det andet trin opnås ved en formindskelse af transporthastigheden og/eller en forlængelse af transportstrækningen og ved konstant temperaturføring af varmeveksleren, at chokolademassen over et længere tidsrum holdes ved konstant temperatur og afskrabes og blandes intensivt. Den kontante temperaturføring i varmevekslerens andet trin sker med i og for sig kendte temperaturreguleringsindretninger. Med disse tekniske indretninger tilvejebringes forudsætningen for, at chokolademassen opnår en termodynamisk ligevægtstilstand, og at der dannes et tilstrækkelig antal krvstaller.The fresh chocolate pulp contained in the storage and mixing container is supplied by means of a transport means to the three tempering steps in the heat exchanger arranged one after the other in an ever-intensive intensive transport, mixing and scraping process. In the first stage of the heat exchanger, which is provided with known control devices, the control occurs in such a way that the chocolate mass is cooled to a certain temperature which is below the processing temperature and above the critical conversion temperature of the unstable crystals. Due to the avoidance of the critical conversion temperature, the formation of unstable crystals in this step is avoided. In the second step, by decreasing the transport speed and / or extending the transport distance, and by constant temperature exchange of the heat exchanger, the chocolate mass is maintained at a constant temperature for a long period of time and scraped and mixed intensively. The cash flow in the second stage of the heat exchanger takes place with temperature control devices known per se. With these technical devices, the condition is obtained for the chocolate mass to reach a thermodynamic equilibrium state and for a sufficient number of cranks to be formed.

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I det tredie trin opvarmes chokolademassen på kendt måde til forarbejdningstemperatur, hvorhos reguleringsindretningen for temperaturføringen i varmeveksleren er således udformet, at temperaturvariationer af chokolademassen forhindres. Den tempererede chokolademasse, som er tilstrækkeligt beriget med stabile krystaller, transporteres ved hjælp af ringledningen til forarbejdningsmaskinen og delvis tilbage til tempereringsmaskinen.In the third step, the chocolate mass is heated in known manner to the processing temperature, whereby the temperature control controller in the heat exchanger is designed to prevent temperature variations of the chocolate mass. The tempered chocolate mass, which is sufficiently enriched with stable crystals, is transported by the ring wire to the processing machine and partially back to the tempering machine.

Denne ringledning er ligeledes forsynet med en reguleringsindretning, som sørger for, at forarbejdsningstemperaturen holdes konstant.This annulus is also provided with a control device which ensures that the processing temperature is kept constant.

Ved den strenge adskillelse af cirkulationsrummet for varmetrans-missionsmedierne i de enkelte tempereringstrin og ved anvendelsen af en stor varmevekslerflade i forhold til transportrummets volumen indstiller den ønskede tempereringstilstand af chokolademassen sig i distempereringsområder på forholdsvis kort tid.By the strict separation of the circulation space of the heat transfer media in the individual tempering stages and by the use of a large heat exchanger surface relative to the volume of the transport space, the desired tempering state of the chocolate mass settles in distortion regions in a relatively short time.

Opfindelsen er nærmere forklaret i det følgende under henvisning til tegningen, som skematisk viser et apparat til udøvelse af den omhandlede fremgangsmåde.The invention is further explained in the following with reference to the drawing, which schematically shows an apparatus for carrying out the method according to the invention.

På en forråds- og blandebeholder 1 med dobbeltkappe 2 er anbragt en motor 3* som gennem en kobling k og en drivaksel 5 driver et røre-værk 6 samt et transportorgan 7« Umiddelbart på forråds- og blandebe-holderen 1 er anbragt en i tre tempøreringstrin opdelt varmeveksler 8.A motor 3 * is mounted on a supply and mixing container 1 with double sheath 2 which drives a stirring 6 and a transport means 7 through a coupling k and a drive shaft 7. Immediately on the supply and mixing container 1 is placed one in three. tempering stage divided heat exchanger 8.

I en dobbeltkappe 9 i det første tempereringstrin findes vand 10, der ved hjælp af en vandpumpe 11 cirkuleres i en vandrørsledning 13 og det første tempereringstrins dobbeltkappe 9. I vandrørsledningen 13 er anbragt et målested 14 til måling af temperaturen af vandet 10, og ved enden af det første tempereringstrin er anbragt et målested 15 til måling af chokoladetemperaturen. De nævnte målesteder udgør bestanddel af en reguleringsindretning 12. I en dobbeltkappe 16 i det andet tempøreringstrin findes vand 17, som ved hjælp af en vandpumpe 18 cirkuleres i en vandrørsledning 20 og det andet tempereringstrins dob-beltkappe 16. I vandrørsledningen 20 er som bestanddel af en reguleringsindretning 19 ligeledes anbragt et målested 21 til måling af temperaturen af vandet 17. Ved enden af det andet tempereringstrin findes et målested 22 til måling af chokoladetemperaturen.In a double jacket 9 in the first tempering step there is water 10 which is circulated by means of a water pump 11 in a water pipe 13 and the double jacket 9 of the first tempering stage. In the water pipe 13 is a measuring point 14 for measuring the temperature of the water 10, and at the end of the first tempering step is provided a measuring point 15 for measuring the chocolate temperature. Said measurement points constitute a component of a control device 12. In a double jacket 16 in the second tempering step there is water 17 which is circulated by means of a water pump 18 in a water pipe 20 and the double jacket 16 of the second tempering step. a control device 19 is also provided with a measuring point 21 for measuring the temperature of the water 17. At the end of the second tempering step there is a measuring point 22 for measuring the chocolate temperature.

I en dobbeltkappe 23 i det tredie tempereringstrin findes vand 2b, som ved hjælp af en vandpumpe 25 cirkuleres i en vandrørsledning 27 og det tredie tempereringstrins dobbeltkappe 23. I vandrørsledningen 27 er anbragt et målested 20 til måling af temperaturen af vandet 2kt Dette målested!, udgør bestanddel af en reguleringsindretning 26.In a double jacket 23 in the third tempering stage, water 2b is provided which is circulated by means of a water pump 25 in a water pipe 27 and the double jacket 23 of the third tempering step. In the water pipe 27 there is provided a measuring point 20 for measuring the temperature of the water. constitutes a component of a control device 26.

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chokoladens temperatur.the temperature of the chocolate.

Til varmeveksleren! 8»s udløb 29 er tilsluttet en dobbeltvægget ringledning 31, som består af en transportledning 32 med et udløbssted 33 over forarbejdningsstationen 34 (overtræksmaskine, støbemaskine eller lignende) og en retur-ledning 35 til forråds- og blandebeholderen 1. I en dobbeltkappe 36 på ringledningen 31 findes vand 37 som ved hjælp af en vandpumpe 38 cirkuleres i en vandrørsiedning 40, dobbeltkappen 36, ringledningen 31 og forråds- og blandebeholderen l’s dobbeltkappe 2.To the heat exchanger! The outlet 29 of the 8 is connected to a double-walled ring line 31, which consists of a transport line 32 with an outlet point 33 above the processing station 34 (coating machine, molding machine or the like) and a return line 35 to the supply and mixing container 1. In a double jacket 36 of ring conduit 31 contains water 37 which is circulated by means of a water pump 38 in a water conduit 40, double jacket 36, ring conduit 31 and supply and mixing vessel 1's double jacket 2.

I vandrørsledningen 40 er ligeledes anbragt et målested 4l for temperaturen af vandet 37 som bestanddel af en reguleringsindretning 39.Also located in the water pipe 40 is a measuring point 4l for the temperature of the water 37 as a component of a control device 39.

Det i varmeveksleren 8 værende transportorgan 7 er på sin omkreds forsynet med afstrygere 42, som med henblik på en konstant varme-transmission stadig afstryger varmeveksleren 8*s køleflade, og som tillige forhindrer væksten af for store krystaldannelser og sikrer en optimal blanding af de på kølefladen dannede krystaller med chokolademassen. Til undgåelse af dannelse af uønskede, ustabile krystallisations-kim på varmeveksleren 8's køleflade må vandet 10 i det første tempere-ringstrin’s dobbeltkappe 9 ikke underskride den kritiske temperatur, som fører til dannelse af ustabile krystallisationskim. Ved hjælp af målestedet lk i reguleringsindretningen 12 undgås en underskridelse af den kritiske temperatur.The transport member 7 in the heat exchanger 8 is provided at its perimeter with scrapers 42, which for a constant heat transmission still wipe the heat exchanger 8 * s cooling surface, and which also prevent the growth of excessive crystal formation and ensure an optimal mixing of the the cooling surface formed crystals with the chocolate mass. In order to avoid the formation of undesirable, unstable crystallization nuclei on the heat exchanger 8's cooling surface, the water 10 in the double sheath 9 of the first tempering stage must not fall below the critical temperature leading to the formation of unstable crystallization nuclei. By means of the measuring point 1k in the control device 12, an underestimation of the critical temperature is avoided.

Når den første, under forarbejdningstemperaturen liggende temperatur af chokolademassen er opnået ved enden af det første tempereringstrin i varmeveksleren 8, afgiver målestedet 15 en impuls og afbryder derved den^ yderligere kølemiddeltilførsel,When the first temperature, below the processing temperature, of the chocolate mass is obtained at the end of the first tempering step in the heat exchanger 8, the measurement site 15 emits an impulse, thereby interrupting the additional refrigerant supply.

Med henblik på indledning af krystallisationen af den utempere-rede chokolademasse før den egentlige tempereringsoperation er det hensigtsmæssigt gennem en friskmassetilledning 43 at tilføre små charger af frisk chokolademasse, som er opvarmet til over sit højeste smeltepunkt, til forråds- og blandebeholderen i afhængighed af stillingen af en niveauregulator 44, for at de få, i chokolademassen i beholderen 1 indeholdte krystallisationskim ikke skal nedsmeltes fuldstændigt Til understøttelse af bevarelsen af krystallisationskimen i chokolademassen er forråds- og blandebeholderen l»s dobbeltkappe 2 indskudt i ringledningen 31's vandkredsløb.In order to initiate crystallization of the undamaged chocolate mass prior to the actual tempering operation, it is convenient to add, through a fresh pulp feed 43, small batches of fresh chocolate pulp heated to above its highest melting point to the storage and mixing vessel depending on the position of the a level regulator 44 so that the few crystallization germs contained in the chocolate mass in the container 1 do not need to be completely melted. In support of the preservation of the crystallization germ in the chocolate mass, the storage and mixing vessel 1's double jacket 2 is inserted into the water circuit of the ring line 31.

Claims

A process for tempering chocolate pulp of different composition in which the mass heated above its highest melting temperature is cooled to a temperature below the processing temperature to the crystalline boundary region and maintained at that temperature and then heated to the processing temperature, characterized in that the pulp particles are a combined transport and mixing operation is forcibly and continuously passed through the individual tempering steps, avoiding a partial subcooling, where, in the temperature range where an equilibrium state between crystalline and liquid fat phase is reached, it is maintained for 1-3 minutes and then heated to the processing temperature.

Process according to claim 1, characterized in that the chocolate mass is kept constant at the processing temperature until immediately before its processing,

Method according to claims 1 and 2, characterized in that the amount of transport of the chocolate mass is chosen larger than the need, and that the excess is added and mixed with the tempered mass.

Apparatus for tempering chocolate pulp by the method according to claims 1-3, with a storage and mixing container, a subsequent tempering device and a connected transport line to the processing station, wherein each of these functional elements is provided with a jacket in which a heat transmission circuit is circulated. characterized in that immediately there is connected to the storage and mixing vessel (1) a heat exchanger (8) consisting of three tempering stages in which is arranged a transport means (7) with circumferentially arranged spiral scrapers (42), the transport means (7) in the second tempering step is changed relative to the corresponding regions in the first and third tempering steps in such a way that the transport cross-section is increased and / or the transport stretch is extended.

Apparatus according to claim 4, characterized in that each of the three tempering stages of the heat exchanger (8) as well as the storage and mixing vessel (1), together with an annulus (31), is provided with separately circulating circuits for heat transmission media (10,17,24 , 37) * and that each of these circuits has a separate regulator (12,19,26,39),. DK 151843 B

Apparatus according to claims h and 5, characterized in that the ring line (31) consists of a conveyor line (32) flowing from a waste disposal site (33) to the processing station (3) of the mixing vessel (1). return line (35)