GB480951A - Improvements relating to chocolate or other edible confections - Google Patents
Improvements relating to chocolate or other edible confectionsInfo
- Publication number
- GB480951A GB480951A GB2085436A GB2085436A GB480951A GB 480951 A GB480951 A GB 480951A GB 2085436 A GB2085436 A GB 2085436A GB 2085436 A GB2085436 A GB 2085436A GB 480951 A GB480951 A GB 480951A
- Authority
- GB
- United Kingdom
- Prior art keywords
- chocolate
- moulds
- gas
- mass
- pressure
- 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.)
- Expired
Links
- 235000019219 chocolate Nutrition 0.000 title abstract 5
- 235000009508 confectionery Nutrition 0.000 title abstract 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract 6
- 244000299461 Theobroma cacao Species 0.000 abstract 5
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract 3
- 239000001569 carbon dioxide Substances 0.000 abstract 3
- 238000007711 solidification Methods 0.000 abstract 3
- 230000008023 solidification Effects 0.000 abstract 3
- 235000009470 Theobroma cacao Nutrition 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- 238000013019 agitation Methods 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 abstract 1
- 230000001413 cellular effect Effects 0.000 abstract 1
- 230000003750 conditioning effect Effects 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000010079 rubber tapping Methods 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/20—Apparatus for moulding, cutting or dispensing chocolate
- A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
- A23G1/208—Moulding or shaping of cellular or expanded articles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/042—Manufacture or treatment of liquids, creams, pastes, granules, shreds or powders
- A23G1/047—Transformation of liquids, pastes, creams, lumps, powders, granules or shreds into powders, granules or shreds; Manufacture or treatment of powders
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/10—Mixing apparatus; Roller mills for preparing chocolate
- A23G1/105—Mixing apparatus; Roller mills for preparing chocolate with introduction or production of gas, or under vacuum; Whipping; Manufacture of cellular mass
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
480,951. Confectionery ; cocoa preparations. PHILLIPS, S. B., and WHITTAKER, A. July 28, 1936, No. 20854. [Classes 28 (i) and 129] In the manufacture of chocolate or other confections of the kind which are solid at ordinary temperatures and which contain fat, which on melting at higher temperatures gives to the confection a plastic or fluid form, a cellular, honeycomb or like open structure is produced by dissolving carbon dioxide gas in the mass, under pressure, and subsequently lowering the pressure, before solidification by cooling, whereby some of the dissolved gas is liberated. The chocolate, after the usual graining or conditioning, is placed in a closed vessel a kept at a temperature of about 90‹ F. by a jacket b and is agitated by a stirrer c. The carbon-dioxide is introduced under pressure, e.g., 30-50 lb. per square inch, through a perforated conical cap d, the space e being supplied with gas by a pump g. The upper end of the chamber a is connected by a pipe i to the pump suction which is connected also to a gas supply reservoir k. The chocolate is discharged through a valve m and nozzle l, and is received in moulds or on a plate. The action of the escaping gas may be facilitated by tapping or agitating the moulds or plate, and the appearance of the final product may be controlled by the regulation of this agitation. Alternatively, the mass may be discharged into moulds or on to a plate contained in a pressure chamber in which it is agitated, the pressure being then reduced. The mass may be discharged into chocolate lined moulds, or it may be coated after solidification and subdivision. Nuts, raisins &c. may be placed in the moulds before admission of the mass, or may be added before solidification. According to the Provisional Specification, the confection may be made into a beverage, and a gas other than carbon-dioxide may be used. Reference has been directed by the Comptroller to Specifications 459,582 and 459,583.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2085436A GB480951A (en) | 1936-07-28 | 1936-07-28 | Improvements relating to chocolate or other edible confections |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2085436A GB480951A (en) | 1936-07-28 | 1936-07-28 | Improvements relating to chocolate or other edible confections |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB480951A true GB480951A (en) | 1938-02-28 |
Family
ID=10152853
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB2085436A Expired GB480951A (en) | 1936-07-28 | 1936-07-28 | Improvements relating to chocolate or other edible confections |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB480951A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1692384B1 (en) * | 1965-12-30 | 1972-05-04 | Nestle Sa | Process for the production of a chocolate or confectionery product with a foam-like structure |
| DE2832521A1 (en) * | 1977-07-27 | 1979-02-15 | Oakes Ltd E T | METHOD AND DEVICE FOR GENERATING A POROUS PRODUCT |
| EP0085798A1 (en) * | 1982-02-08 | 1983-08-17 | Simon-Vicars Limited | Method and apparatus for producing a cellular food product |
| DE3418338A1 (en) * | 1984-05-17 | 1985-11-21 | Institut für Getreideverarbeitung im VEB Kombinat Nahrungsmittel und Kaffee, DDR 1505 Bergholz-Rehbrücke | METHOD FOR PRODUCING FOOD FOAM |
| FR2610481A1 (en) * | 1987-02-09 | 1988-08-12 | Escola Gallart Ramon | NOVEL GASIFICATION PROCESS FOR OBTAINING SMALL GASKY SWEETS |
| BE1024568B1 (en) * | 2016-12-08 | 2018-04-11 | The Belgian Chocolate Group Nv | METHOD FOR ADDING INERT GAS IN A FILLING OF A CHOCOLATE PRODUCT |
-
1936
- 1936-07-28 GB GB2085436A patent/GB480951A/en not_active Expired
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1692384B1 (en) * | 1965-12-30 | 1972-05-04 | Nestle Sa | Process for the production of a chocolate or confectionery product with a foam-like structure |
| DE2832521A1 (en) * | 1977-07-27 | 1979-02-15 | Oakes Ltd E T | METHOD AND DEVICE FOR GENERATING A POROUS PRODUCT |
| FR2398597A1 (en) * | 1977-07-27 | 1979-02-23 | Oakes Ltd E T | PROCESS AND APPARATUS FOR THE PRODUCTION OF CELLULAR PRODUCTS |
| EP0085798A1 (en) * | 1982-02-08 | 1983-08-17 | Simon-Vicars Limited | Method and apparatus for producing a cellular food product |
| DE3418338A1 (en) * | 1984-05-17 | 1985-11-21 | Institut für Getreideverarbeitung im VEB Kombinat Nahrungsmittel und Kaffee, DDR 1505 Bergholz-Rehbrücke | METHOD FOR PRODUCING FOOD FOAM |
| FR2610481A1 (en) * | 1987-02-09 | 1988-08-12 | Escola Gallart Ramon | NOVEL GASIFICATION PROCESS FOR OBTAINING SMALL GASKY SWEETS |
| GB2200830A (en) * | 1987-02-09 | 1988-08-17 | Turull Ramon Bayes | Process of gasification for obtention of gasified candies |
| GB2200830B (en) * | 1987-02-09 | 1991-09-11 | Turull Ramon Bayes | Production of gasified candies |
| BE1024568B1 (en) * | 2016-12-08 | 2018-04-11 | The Belgian Chocolate Group Nv | METHOD FOR ADDING INERT GAS IN A FILLING OF A CHOCOLATE PRODUCT |
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