DK9600111U3

DK9600111U3 - Chocolate articles manufacturing plant

Info

Publication number: DK9600111U3
Application number: DK9600111U
Authority: DK
Inventors: Lars Aasted
Original assignee: Aasted Mikroverk Aps
Priority date: 1996-03-28
Filing date: 1996-03-28
Publication date: 1996-03-28

Description

DK 96 00111 U3DK 96 00111 U3

Den nye frembringelse angår et anlæg til fremstilling af yderskaller af fedtholdige, chokoladelignende masser til især chokoladeartikler, og som omfatter formkaviteter til optagelse af tempereret chokoladelignende masse, 5 idet formkaviteterne har en form svarende til den ydre form af de færdige skaller og er indrettet til at holdes ved en temperatur, som er lavere end temperaturen af den tempererede masse.The new invention relates to a plant for producing outer shells of greasy chocolate-like masses, especially for chocolate articles, which comprises mold cavities for receiving tempered chocolate-like mass, the mold cavities having a shape similar to the outer shape of the finished shells and adapted to is kept at a temperature lower than the temperature of the tempered mass.

Der kendes anlæg af denne art, hvor formkaviteterne må ifyldes tempereret io chokolademasse i en mængde, som er mindst dobbelt så stor, som den krævede mængde til den færdige chokoladeskal. Efter at den tempererede chokolademasse er fyldt i formkaviteten, rystes formkaviteten i et efterfølgende tidsrum, hvor chokolademassen størkner under krystallisation fra formkaviteten og indefter. Herefter vendes formkaviteten, og den overskydende cho-15 kolademasse rystes ud fra den størknende skaldannende chokolademasse i umiddelbar nærhed af formkaviteten og opsamles for på ny at blive tempereret og anvendt i fremstillingsprocessen. Når skallen under sin størkning har opnået en "læderagtig" konsistens, kan den overskydende chokolademængde ved skallens øvre rundtgående kant afskæres. Chokoladeskallen kan ef-20 terfølgende forsynes med fyld, f.eks. i form af cremer eller lignende inden den efter at være fuldstændig størknet, udtages fra formkaviteten.Known plants of this kind are known in which the mold cavities must be filled with tempered io chocolate pulp in an amount that is at least twice the amount required for the finished chocolate peel. After the tempered chocolate mass is filled into the mold cavity, the mold cavity is shaken for a subsequent period, with the chocolate mass solidifying during crystallization from the mold cavity and subsequently. The mold cavity is then inverted and the excess chocolate carbon mass is shaken from the solidifying shell forming chocolate mass in the immediate vicinity of the mold cavity and collected to be tempered and used again in the manufacturing process. When the shell has achieved a "leathery" texture during its solidification, the excess amount of chocolate at the upper circumferential edge of the shell may be cut off. The chocolate peel may subsequently be filled, e.g. in the form of creams or the like, before being fully solidified, it is removed from the mold cavity.

Den opnåede tykkelse og ensartethed af den fremstillede skal er fuldstændig afhængig af chokoladens tilberedelsestilstand og dermed viskositet samt af, 25 hvor længe formkaviteten rystes og af, hvor ensartet chokoladens varmeafgivelse er til formkaviteten. Chokoladens tilberedelsestilstand afhænger især af, hvor fint og ensartet kakaobønnerne er bearbejdet samt af massens indhold af fedtstof. Inden chokoladeblandingen ifyldes formkaviteten må den tempereres inden for et meget begrænset temperaturområde mellem 27 °C 3 0 og 32 °C for at undgå uønsket krystalvækst i blandingen. Chokoladeblandingens viskositet i tempereret tilstand afhænger hovedsagelig af blandingens sammensætning og dermed af fedtindholdet. Ofte er et relativt højt indhold af fedt derfor nødvendigt, for at den ønskede viskositet kan opnås.The thickness and uniformity of the shell obtained is totally dependent on the state of preparation of the chocolate, and thus its viscosity, as well as on how long the mold cavity is shaken and on how uniform the chocolate's heat release is to the mold cavity. The state of preparation of the chocolate depends in particular on how finely and uniformly the cocoa beans are processed and on the fat content of the pulp. Before filling the chocolate mixture, it must be tempered within a very limited temperature range between 27 ° C and 32 ° C to avoid unwanted crystal growth in the mixture. The viscosity of the chocolate mixture in the tempered state depends mainly on the composition of the mixture and thus on the fat content. Often, therefore, a relatively high fat content is required for the desired viscosity to be achieved.

35 Ved disse kendte anlæg og er det derfor umuligt at anvende "fedtfattige" chokoladeblandinger på grund af, at disse efter temperering stadigvæk er 2 DK 96 00111 U3 højviskose og simpelthen ikke vil rende ud af formkaviteten i tilstrækkelige mængder, når denne vendes. Det skal også nævnes, at det er uhensigtsmæssigt at fremstille chokoladeskaller med indhold af ingredienser.35 At these known plants, it is therefore impossible to use "low fat" chocolate mixtures because, after tempering, these are still highly viscous and simply will not run out of the mold cavity in sufficient quantities when reversed. It should also be mentioned that it is inappropriate to make chocolate shells containing ingredients.

Chokoladeskaller fremstillet ved de nævnte kendte anlæg varierer derfor ofte kraftigt i tykkelse og ensartethed, hvorfor det er vanskeligt at bestemme det totale chokoladeforbrug nøjagtig. Samtidig medfører anlæggene høje udgifter til temperering på grund af den store mængde overskydende chokolademasse, som hele tiden er i omløb og på ny må tempereres.Chocolate shells made at said known plants therefore often vary greatly in thickness and uniformity, which is why it is difficult to determine the total chocolate consumption accurately. At the same time, the plants incur high costs of tempering due to the large amount of excess chocolate mass, which is constantly in circulation and must be tempered again.

I GB A 207 974 foreslår Boyd i 1923 et formværktøj, hvor et legeme påsmøres et slip- eller smøremiddel før end det nedsænkes i chokolademassen. Industrien har dog aldrig kunnet acceptere ulemperne med påsmøring af det forurenende smøremiddel forud for hver neddykning i chokolademassen samt den uforholdsmæssigt lange størkningstid for afhærdning af chokolademassen i forrnværktøjet, som derfor aldrig er blevet anvendt i industriel produktion.In GB A 207 974, in 1923 Boyd proposes a molding tool in which a body is applied to a release or lubricant before it is immersed in the chocolate mass. However, the industry has never been able to accept the disadvantages of applying the contaminant lubricant prior to each immersion in the chocolate mass and the disproportionately long solidification time of the chocolate mass in the pre-casting tool, which has therefore never been used in industrial production.

I mere end 100 år har industrien derfor forgæves ledt efter anlæg, som ville muliggøre en rationel industriel produktion af chokoladeskaller, hvor såvel skallens udvendige som indvendige geometri og overflade støbes i en og samme proces i et formværktøj.For more than 100 years, therefore, the industry has been looking in vain for plants that would allow a rational industrial production of chocolate shells, in which both the shell's outer and inner geometry and surface are molded in one and the same process in a molding tool.

Dette er nu lykkedes med den foreliggende frembringelse, som er ny ved, at anlægget endvidere omfatter afkølingslegemer med en ydre form svarende til den indvendige form af de færdige skaller, at afkølingslegemerne er indrettet til at kunne afkøles til en temperatur, som er lavere end 0 X , og derefter kunne nedsænkes i massen og holdes i denne i fuldt nedsænket stilling i et forudbestemt tidsrum under afgrænsning af et forudbestemt skalvolumen mellem nævnte legeme og formkaviteten, og at det endvidere omfatter primære midler til at kontrollere afkølingslegemernes temperatur til mellem -30 °C og 0 °C.This has now succeeded in the present invention, which is new in that the plant further comprises cooling bodies having an outer shape corresponding to the internal shape of the finished shells, that the cooling bodies are arranged to be cooled to a temperature lower than 0. X, and then could be immersed in the mass and held therein in a fully submerged position for a predetermined period of time to define a predetermined shell volume between said body and the mold cavity, and further comprising primary means for controlling the temperature of the cooling bodies to between -30 ° C. and 0 ° C.

Herved opnås, at chokoladens tilberedelsestilstand og især viskositet under temperering ingen betydning har for den forbrugte mængde af chokoladelig-Hereby, the state of preparation of the chocolate, and in particular viscosity during tempering, is of no consequence to the amount of chocolate consumed.

3 DK 96 00111 U3 nende masse, hvorved der i en industriel masseproduktion kan fremstilles chokoladeskaller med fuldstændig ensartet skaltykkelse og volumen. Formkaviteten ifyldes chokoladelignende masse i en mængde, som kun er en smule, fortrinsvis kun 10%, større end volumenet af den færdige skal.3 DK 96 00111 U3 mass, whereby in an industrial mass production chocolate shells can be made with completely uniform shell thickness and volume. The mold cavity is filled with chocolate-like mass in an amount which is only slightly, preferably only 10%, greater than the volume of the finished shell.

5 Herefter nedsænkes afkølingslegemet, som fortrinsvis er afkølet til 0 til -30°C i chokolademassen og holdes i fuldt nedsænket stilling i denne, fortrinsvis i omkring 1-10 sekunder. Den chokoladelignende masse vil herefter størkne hurtigt under krystallisation fra afkølingslegemet og udefter og vi umiddelbart "slippe" afkølingslegemet, som kan løftes op og fri af formkavi-io teten. Herefter kan skallen viderebehandles.Thereafter, the cooling body, which is preferably cooled to 0 to -30 ° C in the chocolate mass, is immersed and held in a fully submerged position therein, preferably for about 1-10 seconds. The chocolate-like mass will then solidify rapidly during crystallization from the cooling body and beyond and we immediately "release" the cooling body, which can be lifted up and free of the mold cavity. The skull can then be further processed.

Opfindelsen forklares nedenfor detaljeret under henvisning til en særlig foretrukken udførelsesform samt tegningen, hvor 15 fig. 1 viser fra siden skematisk et tværsnit gennem et afkølingslegeme og en underliggende formkavitet ifyldt chokolademasse, fig. 2 samme, hvor afkølingslegemet er nedsænket i chokolademassen, 20 fig. 3 samme, hvor afkølingslegemet igen er løftet op og fri af formkaviteten, fig. 4 samme, hvor formkaviteten er vendt rundt, og den overskydende chokolademasse afskæres, og 25 fig. 5 samme, hvor chokoladeskallen udstødes fra formkaviteten.The invention is explained in detail below with reference to a particularly preferred embodiment and the drawing, in which FIG. 1 is a diagrammatic side view of a cross section through a cooling body and an underlying mold cavity filled with chocolate mass; FIG. 2, where the cooling body is immersed in the chocolate mass, FIG. 3 shows the same, where the cooling body is again lifted up and free of the mold cavity; FIG. 4 shows the same where the mold cavity is turned around and the excess chocolate mass is cut off, and FIG. 5, where the chocolate shell is ejected from the mold cavity.

Det i fig. 1 viste afkølingslegeme 1 er udformet som en hanpart med en ydre form, der f.eks. korresponderer med den indre form af en underliggende 3 o formkavitet 2. Formkaviteten 2 er kun en af mange kaviteter i en formplade, som fortrinsvis er fremstillet af hård polycarbonat. På tegningen er kun vist en formkavitet i en formplade og et ovenover liggende afkølingslegeme 1, som indgår i et anlæg, der selvfølgelig omfatter mange afkølingslegemer og underliggende formplader, som enten føres forbi kontinuerligt under afkø-35 lingslegemerne og holdes stille, når chokoladeskallerne støbes, eller som føres frem synkront med afkølingslegemerne. Anlægget omfatter midler til at 4 DK 96 00111 U3 kontrollere afkølingslegemernes op-og nedadgående bevægelse samt holdetider i fuldt nedsænket stilling i formkaviteterne 2 samt midler til at kontrollere formpladlernes fremføringsbevægelser. Hanpartens indstilling i ne-derste stilling vil kunne justeres.The FIG. 1, the cooling body 1 shown is formed as a male part having an outer shape, e.g. corresponds to the inner shape of an underlying mold cavity 2. The mold cavity 2 is only one of many cavities in a mold plate which is preferably made of hard polycarbonate. In the drawing, only a mold cavity is shown in a mold plate and an above-mentioned cooling body 1, which is part of a plant which, of course, comprises many cooling bodies and underlying mold plates, which are either passed continuously under the cooling bodies and held still when the chocolate shells are molded. or which is advanced synchronously with the cooling bodies. The plant comprises means for controlling the up and down movement of the cooling bodies as well as holding times in the fully submerged position in the mold cavities 2 and means for controlling the movement of the mold plates. The male part's setting in the lower position will be adjustable.

Afkølingslegemerne 1 omfatter endvidere midler indrettet til at køle afkølingslegemerne 1 til en såkaldt "superkølet" tilstand ved en temperatur omkring -15 °C til -30 °C . Inden chokolademassen ifyldes formkaviteterne 2 tempereres massen til en temperatur mellem 27 °C og 32 °C alt efter massens sammensætning og under hensyntagen til at undgå uønsket krystalvækst i massen på et for tidligt tidspunkt. Formkaviteten 2 holdes ved en temperatur, som er lavere end temperaturen af chokolademassen, og fortrinsvis omkring 15 °C til 25 °C .The cooling bodies 1 further comprise means adapted to cool the cooling bodies 1 to a so-called "supercooled" state at a temperature of about -15 ° C to -30 ° C. Before the chocolate mass is filled into the mold cavities 2, the mass is tempered to a temperature between 27 ° C and 32 ° C depending on the composition of the mass, taking into account unwanted crystal growth in the mass at an early stage. The mold cavity 2 is maintained at a temperature lower than the temperature of the chocolate mass, and preferably about 15 ° C to 25 ° C.

Chokolademassen ifyldes formkaviteten i en mængde, som kun har et volumen, der typisk vil være omkring 10% større end volumenet af den færdige chokoladeskal.The chocolate mass is filled into the mold cavity in an amount which has only a volume that will typically be about 10% greater than the volume of the finished chocolate peel.

Herefter sænkes afkølingslegemet 1, som vist i fig. 2, ned i chokolademassen 3 til en fuldt nedsænket stilling under afgrænsning af det forudbestemte skalvolumen mellem nævnte legeme 1 og formkaviteten 2. Den lille overskydende chokolademængde vil fordele sig rundt langs skallens 5 øvre kant 6. Chokolademassen 3 vil størkne hurtigt under krystallisering fra afkølingslegemets yderflade og udefter i chokoladeskallen 5. Afkølingslegemet 1 holdes i den fuldt nedsænkede stilling typisk i omkring 2 til 3 sekunder og løftes derefter igen op og fri af formkaviteten 2, når det drejer sig om fremstilling af skaller til chokoladeartikler, såsom praliner. Holdetiden kan dog variere fra omkring 1 sekund og op til 10 sekunder alt efter skallens form og størrelse samt chokolademassens tilberedelsestilstand.Thereafter, the cooling body 1, as shown in FIG. 2, into the chocolate mass 3 to a fully submerged position, defining the predetermined shell volume between said body 1 and the mold cavity 2. The small excess amount of chocolate will disperse around the upper edge of the shell 5. and outwardly in the chocolate shell 5. The cooling body 1 is typically held in the fully submerged position for about 2 to 3 seconds and then lifted again and free of the mold cavity 2 when it comes to making shells for chocolate items such as pralines. However, the holding time can vary from about 1 second to up to 10 seconds depending on the shape and size of the shell and the state of the chocolate.

En kegleformet chokoladeskal med en vægt på 17 g og en godstykkelse på 5 mm blev under forsøg støbt med en holdetid på 3 sekunder, en flad, rektangulær chokoladeskal med en vægt på 9 g og en tykkelse på 4 mm blev støbt med en holdetid på 2 sekunder, og endelig blev en chokoladeskal til en praline med en skalvægt på 2 g og en godstykkelse på 2 mm også støbt vedA conical chocolate shell weighing 17 g and a thickness of 5 mm was experimentally cast with a holding time of 3 seconds, a flat, rectangular chocolate shell weighing 9 g and a thickness of 4 mm was cast with a holding time of 2 seconds, and finally a chocolate shell for a praline with a shell weight of 2 g and a thickness of 2 mm was also cast at

5 DK 96 00111 U3 en holdetid på 2 sekunder. For alle tre støbningers vedkommende var temperaturen af afkølingslegemet -25 °C .5 DK 96 00111 U3 a holding time of 2 seconds. For all three casts, the temperature of the cooling body was -25 ° C.

Formpladen med de færdigstøbte formkaviteter 2 kan nu føres videre til ef-5 terbehandling af chokoladeskallerne 5 og, som vist i fig. 4, vendes formpladen rundt med bunden i vejret, og den enkelte chokoladeskals 5 overskydende chokoladevolumen ved skallens rundtgående kant afskæres med en kniv 7, når chokolademassen er størknet til en "læderagtig" konsistens. Den lille mængde overskydende chokolademasse opsamles og føres rundt til for-io nyet temperering og genbrug i processen.The mold plate with the pre-molded mold cavities 2 can now be passed on to the finishing of the chocolate shells 5 and, as shown in FIG. 4, the mold plate is turned around with the bottom facing up, and the excess chocolate volume of the individual chocolate shell 5 at the circumferential edge of the shell is cut with a knife 7 when the chocolate mass is solidified to a "leathery" consistency. The small amount of excess chocolate is collected and transported around for new tempering and recycling in the process.

Som vist i fig. 5 kan den færdige chokoladeskal 5 herefter frigøres fra formkaviteten 2, når den er størknet tilstrækkeligt.As shown in FIG. 5, the finished chocolate shell 5 can then be released from the mold cavity 2 when sufficiently solidified.

is Chokoladens oprindelige tilberedelsestilstand og især viskositet efter temperering har ingen betydning for den forbrugte mængde chokolademasse, og chokoladeskallerne fremstillet ifølge opfindelsen har en fuldstændig ensartet skaltykkelse og et veldefineret volumen. Som ved megen anden nutidig produktion er det derfor en stor fordel, at forbruget af chokolademasse kan be-20 stemmes nøjagtigt, og at kun en lille overskydende chokolademassemæng-de indgår i processens returforløb og igen må opvarmes ved temperering, således at også tempereringskapacitet og udgifterne hertil nedsættes væsentligt i forhold til, hvad der tidligere har været nødvendigt. Det er samtidig en stor fordel, at der kan arbejdes med fedtfattige chokolademasseblandin-25 ger, som jo har høj viskositet grundet et lille indhold affedt.Ice Cream The initial state of chocolate and especially viscosity after tempering has no bearing on the amount of chocolate consumed, and the chocolate shells made according to the invention have a completely uniform peel thickness and a well-defined volume. As with many other modern production, it is therefore a great advantage that the consumption of chocolate pulp can be accurately determined and that only a small excess amount of chocolate is included in the process's return process and must again be heated at tempering, so that also tempering capacity and costs this is significantly reduced in relation to what was previously necessary. At the same time, it is a great advantage to be able to work with low fat chocolate blends, which have high viscosity due to a low content of fat.

Det skal også nævnes, at formpladerne kan vendes rundt igen, inden chokoladeskallerne igen udstødes med henblik på en efterbehandling, hvor 3 0 chokoladeskallerne f.eks. ifyldes creme. Det kan også tænkes, at forskellige typer af fyld kommes i chokoladeskallen, idet denne kan være opdelt ved hjælp af ribber og skillevægge, som dannes ved, at afkølingslegemet kan være forsynet med udsparinger eller riller. Man kan også tænke sig at afkølingslegemet udvendig er forsynet med ophøjninger, som danner prægninger 35 eller tekst i skallens indvendige flade. Endelig kunne man tænke sig, at der i skallen ifyldes en chokolademassemængde af en anden chokoladetype, og 6 DK 96 00111 U3 at der i denne nedsænkes et mindre afkølingslegeme til dannelse af en indvendig belægning på chokoladeskallens indvendige overflade.It should also be mentioned that the mold plates can be turned around again before the chocolate shells are again ejected for a finishing treatment, where the chocolate shells, e.g. filled with cream. It is also conceivable that various types of filling may be introduced into the chocolate shell, which may be divided by means of ribs and partitions which are formed by the fact that the cooling body may be provided with recesses or grooves. It is also conceivable that the exterior of the cooling body is provided with projections forming embossments 35 or text in the inner surface of the shell. Finally, it would be conceivable that a chocolate mass of another chocolate type be filled in the shell, and a smaller cooling body is submerged therein to form an inner coating on the inside surface of the chocolate shell.

Anlægget ifølge frembringelsen kan anvendes i forbindelse med fremstilling 5 af mange typer af artikler, som omfatter en ydre skal af chokoladelignende masse. Anlægget vil især være fordelagtig i forbindelse med fremstilling af chokoladeartikler med en stor indre hulhed med en synlig indre overflade, såsom påskeæg, men også til fremstilling af chokoladeartikler, som skal forsynes med fyld, er der tale om en fordel.The plant according to the invention can be used in connection with the preparation of many types of articles which comprise an outer shell of chocolate-like mass. The plant will be particularly advantageous in the manufacture of chocolate articles with a large internal cavity having a visible inner surface, such as Easter eggs, but also for the preparation of chocolate articles which are to be filled with fill, this is an advantage.

Claims

An installation for producing outer shells of greasy chocolate-like masses, especially for chocolate articles, comprising mold cavities (2) for receiving tempered chocolate-like mass (3), the mold cavities (2) having a shape similar to the outer shape of the finished shells (5) and adapted to be maintained at a temperature lower than the temperature of the tempered mass (3), which is new in that the plant further comprises cooling bodies (1) having an outer shape similar to the inner one. in the form of the finished shells (5), that the cooling bodies (1) are arranged to be cooled to a temperature lower than 0 ° C, and then can be immersed in the mass (3) and kept in this position in a fully submerged position in a predetermined period of time defining a predetermined shell volume (5) between said body (1) and the mold cavity (2), and further comprising primary means for controlling the temperature of the cooling bodies (1) to between -30 ° C and 0 ° C.

An installation as claimed in claim 1, which is new in that it comprises secondary means for controlling the holding time in the fully submerged position. 20

System according to claim 1 or 2, which is new in that said secondary means is arranged to hold the cooling body for 1 to 10 seconds in the chocolate-like mass (3) in the fully submerged position and then again lift it up and free from the mold cavity (2). 25

System according to one or more of claims 1-3, which is new in that said primary means is adapted to keep the temperature of the cooling body (1) between -15 ° C and -30 ° C. 3 0

System according to one or more of claims 1 to 4, which is new in that said secondary means is arranged to hold the cooling body (1) 2 to 3 seconds in the chocolate mass (3) in a fully submerged position and then again lift it. up and free of the mold cavity (2). 3 5

System according to one or more of claims 1-5, which is new in that the mold cavities are arranged in underlying mold plates which pass past continuously below the cooling bodies and are kept still when the chocolate shells are molded.

System according to one or more of claims 1-6, which is new in that the mold cavities are arranged in underlying mold plates which are advanced synchronously with the cooling bodies.

System according to one or more of claims 1-7, which is new in that it comprises knife means (7) for cutting off the excess amount of chocolate at the upper circumferential edge (6) of the shell (5).

System according to one or more of claims 1-8, which is new in that the outer surface of the cooling body (1) is provided with recesses or recesses to form corresponding elevations, such as in the form of ribs, partitions or text on the shell. (5) interior surface.