EP2061337A2 - Procédé et dispositif d'obtention de produits à partir d'une masse de fruits - Google Patents

Procédé et dispositif d'obtention de produits à partir d'une masse de fruits

Info

Publication number
EP2061337A2
EP2061337A2 EP07818133A EP07818133A EP2061337A2 EP 2061337 A2 EP2061337 A2 EP 2061337A2 EP 07818133 A EP07818133 A EP 07818133A EP 07818133 A EP07818133 A EP 07818133A EP 2061337 A2 EP2061337 A2 EP 2061337A2
Authority
EP
European Patent Office
Prior art keywords
pulp
fruit
vacuum
products
thin
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.)
Withdrawn
Application number
EP07818133A
Other languages
German (de)
English (en)
Inventor
Jens Fleisch
Erhard Hilker
Klaus Markwardt
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Chocotech GmbH
Original Assignee
Chocotech GmbH
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Chocotech GmbH filed Critical Chocotech GmbH
Publication of EP2061337A2 publication Critical patent/EP2061337A2/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/028—Thin layer-, drum- or roller-drying or by contact with a hot surface
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0014—Processes for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before use or shaping
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0215—Mixing, kneading apparatus
    • A23G3/0221—Mixing, kneading apparatus with introduction or production of gas or under vacuum; Whipping; Manufacture of cellular mass
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0226—Apparatus for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before shaping
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0242—Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/06—Batch-rolling, rope-forming, or sizing machines
    • 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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B5/00—Drying solid materials or objects by processes not involving the application of heat
    • F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
    • F26B5/041—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum for drying flowable materials, e.g. suspensions, bulk goods, in a continuous operation, e.g. with locks or other air tight arrangements for charging/discharging

Definitions

  • the invention relates to a method and an apparatus for producing products from fruit pulp. It is about the production of edible products whose essential ingredient is fruit pulp. Thus, a proportion of fruit mass is between 50 and 100% addressed.
  • fruit mass is thus understood to mean a mass which consists of at least 50% fruit content, in particular up to 100% fruit content.
  • the aim of the invention is the production of products containing such a high proportion of fruit mass, which are free of sugar and fat, in their production so neither sugar nor fat is added or used.
  • the products contain at most a sugar content, as it corresponds to the natural content of the fruit used in sugar. This creates a very natural product with corresponding health benefits.
  • Such a product may be referred to as fruit leather.
  • the fruit pulp used and used for the preparation can be used as Fruchtpüree, as a natural fruit juice, as a concentrated or thickened fruit juice, fruit concentrate, fruit pulp, fruit pulp, in the form or with the addition of pulp or in any combination of these ingredients. It is important to recognize that it is not a confectionery, so neither sugar nor fat is used in the manufacture of the products.
  • the container can also be opened temporarily and thus connected to atmospheric pressure.
  • fruit leather can be produced, but all contain sugar as an essential ingredient.
  • the sugar significantly influences the texture and the structure of the manufactured products.
  • the products also contain thickening agents, for example in the form of pectin.
  • the batch-wise mass is led out of the boiler of a pump and molded into the individual products, with roll former and longitudinal and transverse cutters can be used. in the Contrary to the subject of the application, this is the production of a sugar containing sweetener.
  • the invention has for its object to provide a method and an apparatus for performing the method, which allow a continuous production of fruit pulp products, in the production of which neither sugar nor fats are added.
  • the essential component of the product consists of fruit pulp and should have a dry matter of between 80 and 90%.
  • the products may contain in relatively small proportions fillers, such as flavors, colors, glucose syrup, pectin, glucose, fructose and similar substances.
  • this is achieved in that the lowering of the water content of the fruit mass is carried out by continuous short-term cooking under vacuum.
  • At least one area of the digester can also be detected.
  • the continuous short-term cooking of the fruit mass takes place under comparatively low temperatures, in particular with a temperature below 120 ° C.
  • the temperature can be further lowered and remain in a range below 100 ° C.
  • the continuous process enables the provision of consistent quality. It is no longer dependent on the sentence-wise production and its differences.
  • the short residence time in the digester and the short production time overall result in a gentle treatment of the fruit mass without any damage.
  • a thin-film cooker which has a rotor and a stator, wherein there is a relatively thin annular gap between the rotor and the stator.
  • the rotor is filled with scrapers in the area of the gap, which repeatedly remove and mix the mass from the heat transfer surfaces.
  • the heating of the thin-film cooker can be done by steam, but also by electric energy or the like.
  • the brief cooking may take place under a vacuum in the range of about 95,000-30,000 pascals, preferably 70000-30000 pascals.
  • the pulp may assume temperatures during the thin film process, which are preferably kept below 100 0 C.
  • the device for producing products from fruit pulp which is suitable for carrying out the method, works with a processing device for the pulp, which is followed by a forming station for transferring the leather-like pulp into the individual products.
  • the treatment device comprises a thin-film cooker and a downstream evaporation chamber with vacuum pump located under vacuum.
  • a discharge device for the dried leathery pulp is provided at the lower end of the Ausdampfraums.
  • An essential part of the device is thus a thin-film cooker, ie a cooker, as it is known per se for the production of confectionery.
  • a thin-film cooker has a rotor and a stator, wherein the mass to be treated flows through a gap between rotor and stator.
  • the rotor is equipped with scrapers, which remove and mix the mass from the surface of the stator again and again.
  • Such a thin-film cooker can be heated with steam.
  • the thin-film cooker is followed by an evaporation chamber, which is under the influence of a vacuum pump.
  • the thin-film cooker or a corresponding area of it can also be under the influence of vacuum via the connecting line between the evaporation chamber and the thin-film cooker.
  • the vacuum pump serves on the one hand to generate the desired negative pressure and on the other hand, the removal of the vapors.
  • a drying takes place in the vacuum space, so a significant increase in the dry matter in the range of 80-90%.
  • the leather-like fruit mass produces a very healthy product, which can also consume children, in which the continuous addition of sugar products is not desired.
  • the new device works continuously with consistent quality and reproducibility. It requires only a small space, which is quite contrary to drying rooms from the prior art, which are occupied over days with sheets to be dried or the like.
  • the short residence time in the thin-film cooker has a positive effect on the quality of the product.
  • the ingredients of the fruit mass are treated gently. Ingredients, especially vitamins, but also the structure of the fruit pulp, such as the fruit fibers and the pulp, are not damaged.
  • the vacuum pump can be designed to generate a negative pressure in the range of about 95,000-30000 Pascal and designed to dissipate the vapors produced during cooking.
  • the applied pressures depend on the properties of the fruits of the fruit pulp and the desired dry matter in the finished product.
  • At 95000 Pascal pressure in the evaporation chamber is a Temperature in the order of about 1 15 0 C capture the fruit mass.
  • To a range of 70000 Pascal include temperatures in the order of about 108 0 C.
  • the fruit mass undergoes a temperature even loading of about 90 ° C.
  • a vacuum screw is provided as the discharge device.
  • a vacuum screw allows the effective sealing of the evaporation chamber, especially when it is under considerable vacuum.
  • a positive displacement pump as discharge device in order to transfer the leathery pulp from the evaporation chamber under vacuum into the atmosphere and thus to feed it to a further processing.
  • the discharge device may be connected to the forming station via a pipeline, in which one or more adding stations for colors and / or aromas are provided.
  • a static mixer will be provided to mix the fruit pulp with the colors and flavors before it is fed to the actual shape.
  • the shaping can in turn be realized in various ways, in particular by using roll formers, with which a mass carpet can be formed, which can be subdivided in particular by longitudinal and transverse cutters into bar-like products.
  • Fig. 1 shows a flow chart of the essential parts of a device for the production of products from fruit pulp.
  • Fig. 2 shows a flow chart of the essential parts of an apparatus for producing fruit pulp products in a second embodiment.
  • Fig. 1 shows a reservoir 1 at the beginning of the device.
  • the reservoir 1 is under atmospheric pressure and is suitable for receiving the fruit pulp and formed. It serves for the continuous supply of fruit pulp to the other elements of the device.
  • a pipeline 2 leads to a thin-film cooker 3.
  • a valve 4 In the pipeline 2, a valve 4, a pump 5 and a flow meter 6 are provided. The flow meter 6 is used to adjust flow rates through the pump 5, which are fed to the thin-film cooker 3.
  • the thin-film cooker 3 has a motor-driven rotor 7, which is provided on its circumference with scrapers 8 in a staggered arrangement.
  • the thin-film cooker 3 also has a stator, wherein between the rotor 7 and stator, a relatively thin gap is formed, through which the pumpable mass is conveyed by the pump 5.
  • the thin-film cooker 3 has a jacket 9, to which a steam line 10 for heating the thin-film cooker 3 is connected. The resulting condensate is led away via a line 11.
  • a pipeline 12 leads to a closed container 13, which forms or provides an evaporation space 14.
  • the mass evaporates from, ie it is subjected to a drying process.
  • a vacuum screw 15 is arranged, which has the task on the one hand to seal the prevailing vacuum in the evaporation chamber 14 to the outside and on the other hand lead the mass out of the vacuum space.
  • the container 13 and / or the vacuum screw 15 may be provided with a protective heater 16.
  • a temperature regulator 17 is provided which detects the temperature of the mass in the evaporation space 14 and which controls a valve 18 in the steam line 10.
  • the temperature controller 17 serves to keep constant the temperature of the mass in the evaporation chamber 14.
  • a device for generating a vacuum the essential part of which is a vacuum pump 19.
  • a heat exchanger 20 is arranged in a line 21, which leads from the vacuum pump 19 to the evaporation chamber 14.
  • the heat exchanger 20 is penetrated by a line 39, in the cold water fliest.
  • a control valve 40 allows flow rate control or adjustment.
  • the vacuum pump 19 has the task of producing the required vacuum in the evaporation chamber 14 and removing the vapors in order to effect the drying of the pulp and the raising of the dry matter in this manner.
  • a pressure gauge 22 is provided, which monitors the vacuum in the evaporation chamber 14.
  • the pressure gauge 22 controls a control valve 35 through which ambient air can enter the line 21. The control is done so that the vacuum is set in the evaporation chamber and then kept constant.
  • the line 21 continues from the heat exchanger 20 via a spray condenser 36 to the vacuum pump 19.
  • the spray condenser 36 may be placed on the vacuum pump 19.
  • Via a line 37 process water enters the spray condenser 37, as required for proper operation of the vacuum pump 19.
  • an electromagnetically controlled control valve 38 is provided.
  • the parts described so far are components of a treatment device 23, which serve the gentle and rapid drying of the pulp.
  • a forming station 24 is provided as the second essential component of the device.
  • the forming station 24 can be realized in various ways, which is apparent from a comparison of FIGS. 1 and 2.
  • the vacuum worm 15 here forms a discharge device 25. From the end of the discharge device 25 or the vacuum worm 15, a pipeline 26 leads on to the
  • Forming station 24 In the pipe 26, a pump 27 may be provided, in particular when shaping in the forming station 24 requires higher pressure. In the pipeline 26, a paint adding station 28 and a further flavoring station 29 are further provided. Finally, a static mixer 30 is placed in the conduit 26 to mix the dried pulp with the added colors and flavors. An essential part of the shaping station 24 is then an extruder 31, which, as shown, has a plurality of outlets, which serve the production of fruit pulp strings. These cords can have a variety of cross sections. They only need to be cross-cut to make products.
  • the device according to FIG. 1 is operated as follows:
  • the thin-film cooker 3 has a relatively large diameter at its rotor 7, while the gap between rotor and stator is dimensioned relatively thin. Via the pipe 12, the vacuum expands in the evaporation chamber 14 in the region of the gap of the thin-film cooker 3, so that the cooking of the pulp is carried out under vacuum.
  • the residence time of the mass in the thin-film cooker 3 is about 15-20 seconds and is carried out at a relatively low temperature, which depends on the particular vacuum applied.
  • the cooking temperature is about 1 15 0 C.
  • the cooking temperature can be about 108 ° C, while at 30,000 Pascal even a cooking or treatment temperature of about 90 0 C occurs.
  • These relatively low temperatures are used deliberately so as not to damage the fruit pulp, to keep pulp constituents and fibers of the fruits uninjured or un-shredded.
  • the steam consumption for heating the thin-film cooker is relatively low.
  • the rotor can be driven at speeds in the range of 250-400 revolutions per minute.
  • the fruit pulp contains no added sugar and possibly natural fructose, but its inversion is prevented by the short residence time.
  • the temperature controller 17 serves to control the desired cooking temperature.
  • the pressure gauge 22 monitors the vacuum in the evaporation chamber 14, which is also set as constant as possible.
  • the process carried out with the device is a continuous process in which the pulp is continuously processed.
  • heated mass passes through the pipe 12 into the evaporation chamber 14 of the container 13.
  • the intended vacuum is maintained and also the condensed in the heat exchanger 20 vapors discharged. In this way, the dry matter of the fruit mass is raised to a range of about 80-90%.
  • Trained as a vacuum screw 15 discharge device 25 is used to transfer the fruit pulp from the Ausdampfraum 14 in the pipeline 26 and the further promotion of the pulp to the forming station 24 with its essential part in the form of the extruder 31.
  • In the pipeline can add stations for color 28 and be provided for flavors 29.
  • the static mixer 30 serves to uniformly mix the fruit pulp with the supplied colors and flavors.
  • the illustrated in Fig. 2 embodiment of the device is in many areas consistent with the embodiment of FIG. 1, which is why reference may be made thereto.
  • Only the discharge device 25 is realized here in the form of a positive displacement pump 32 which is arranged at the lower end of the container 13 and the Ausdampfraums 14 and the fruit pulp out of the Ausdampfraum 14 and transferred into the pipe 26.
  • the heat exchanger may be connected to a circuit for service water.
  • the spray capacitor 36 may be omitted.
  • the forming station 24 is designed here as a roll former 33, which serves to produce a carpet 34 of pulp. This carpet 34 is then cut into bar stock via longitudinal and transverse cutters (not shown).
  • negative pressures are in a range of 95000-70000 Pascal, including cooking and Austampftemperaturen the fruit mass between about 115 0 C and 108 0 C. This device also works quickly and gently, in particular with a residence time of a few seconds.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Paper (AREA)

Abstract

L'invention concerne un procédé d'obtention de produits à partir d'une masse de fruits, procédé consistant, en vue d'obtenir un état du type 'dur comme du cuir', à abaisser la teneur en eau de la masse de fruits par cuisson de courte durée, en continu, sous vide. La masse de fruits du type précité est mise en forme dans des produits individuels. Un dispositif pour la mise en oeuvre de ce procédé comprend un dispositif de préparation (23) de la masse de fruits, et une station de formage (24) pour le transfert de la masse de fruits de type dur comme du cuir dans les produits individuels. Le dispositif de préparation (23) présente un appareil de cuisson pour films minces (3), et un compartiment d'évaporation sous vide (14) monté à la suite et comportant une pompe à vide (19). A l'extrémité inférieure du compartiment d'évaporation (14), il est prévu un dispositif d'évacuation (25) de la masse de fruits secs durs comme du cuir.
EP07818133A 2006-09-15 2007-09-13 Procédé et dispositif d'obtention de produits à partir d'une masse de fruits Withdrawn EP2061337A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102006043338A DE102006043338B4 (de) 2006-09-15 2006-09-15 Verfahren und Vorrichtung zur Herstellung von Produkten aus Fruchtmasse
PCT/EP2007/007963 WO2008031586A2 (fr) 2006-09-15 2007-09-13 Procédé et dispositif d'obtention de produits à partir d'une masse de fruits

Publications (1)

Publication Number Publication Date
EP2061337A2 true EP2061337A2 (fr) 2009-05-27

Family

ID=38969359

Family Applications (1)

Application Number Title Priority Date Filing Date
EP07818133A Withdrawn EP2061337A2 (fr) 2006-09-15 2007-09-13 Procédé et dispositif d'obtention de produits à partir d'une masse de fruits

Country Status (4)

Country Link
US (1) US8178149B2 (fr)
EP (1) EP2061337A2 (fr)
DE (1) DE102006043338B4 (fr)
WO (1) WO2008031586A2 (fr)

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Publication number Priority date Publication date Assignee Title
WO2010006443A1 (fr) * 2008-07-18 2010-01-21 Sun-Rype Products Ltd. Procédé et système de production de produit de fruit visqueux
WO2010006444A1 (fr) * 2008-07-18 2010-01-21 Sun-Rype Products Ltd. Procédé et système d'extrusion d'un produit de fruit fini consommable
US20110174168A1 (en) * 2010-01-21 2011-07-21 AMF Automation Technologies, LLC d/b/a AMF Bakery Systems Dough Pump and Developer
CN102018187B (zh) * 2010-10-26 2012-11-07 陕西科技大学 节能型果蔬膨化机及其使用方法
US9073711B2 (en) 2011-03-16 2015-07-07 Columbia Phytotechnology Llc Apparatus for dispensing material
US20150004295A1 (en) * 2013-06-27 2015-01-01 Paisal Angkhasekvilai Processes for preparing fruit and vegetable snacks
DK180600B1 (en) 2019-12-16 2021-10-14 Beyond Leather Mat Aps Non-woven textile from upcycled fruit and vegetable waste
WO2023136849A1 (fr) 2022-01-12 2023-07-20 Mink Shoes Inc. Matériau de type cuir à partir de déchets d'origine végétale, procédé de fabrication et utilisation dudit matériau de type cuir

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DE1923637A1 (de) * 1969-05-09 1971-01-07 Haensel Otto Gmbh Vorrichtung zur Entnahme zaehfluessiger oder breiiger Hartzuckermassen aus unter Vakuum stehenden Raeumen,insbesondere bei Kochmaschinen
DE1966184A1 (de) * 1969-05-09 1971-12-02 Haensel Otto Gmbh Vorrichtung zum kontinuierlichen Herstellen von Fondantmasse

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US20090169694A1 (en) 2009-07-02
DE102006043338B4 (de) 2012-10-25
US8178149B2 (en) 2012-05-15
DE102006043338A1 (de) 2008-03-27
WO2008031586A3 (fr) 2008-09-25

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