GB513565A - Method of and means for mechanically improving the taste of chocolate and other food-stuffs - Google Patents

Method of and means for mechanically improving the taste of chocolate and other food-stuffs

Info

Publication number
GB513565A
GB513565A GB90/38A GB9038A GB513565A GB 513565 A GB513565 A GB 513565A GB 90/38 A GB90/38 A GB 90/38A GB 9038 A GB9038 A GB 9038A GB 513565 A GB513565 A GB 513565A
Authority
GB
United Kingdom
Prior art keywords
pressure
chocolate
jan
thereafter
gas
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
Application number
GB90/38A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB513565A publication Critical patent/GB513565A/en
Expired legal-status Critical Current

Links

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
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • 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
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F15—FLUID-PRESSURE ACTUATORS; HYDRAULICS OR PNEUMATICS IN GENERAL
    • F15B—SYSTEMS ACTING BY MEANS OF FLUIDS IN GENERAL; FLUID-PRESSURE ACTUATORS, e.g. SERVOMOTORS; DETAILS OF FLUID-PRESSURE SYSTEMS, NOT OTHERWISE PROVIDED FOR
    • F15B11/00—Servomotor systems without provision for follow-up action; Circuits therefor
    • F15B11/02—Systems essentially incorporating special features for controlling the speed or actuating force of an output member
    • F15B11/04—Systems essentially incorporating special features for controlling the speed or actuating force of an output member for controlling the speed

Abstract

513,565. Cocoa preparations. PALIK, F. Jan. 3, 1938, No. 90. Void. Convention date, Jan. 5, 1937. Drawings to Specification. [Class 129] A small amount of lipoid substance such as ovo or soya lecithin together with an alcoholic solution of gliadine is added to chocolate and thereafter the mixture is treated to increase its size by liberation of gas when a pressure reduetion occurs. The gas may be carbon dioxide previously dissolved in the butter fat under a pressure of 50 atmospheres or may arise from a small addition of sodium or ammonium bicarbonate to the chocolate. The pressure reduction is effected in a cylindrical drum fitted with trays of non-conducting material and provided with inspection windows, the drum being mounted on a carriage so that after the reduction in pressure it can be wheeled to a cooler room where the chocolate solidifies and thereafter the pressure is gradually restored to atmospheric.
GB90/38A 1937-01-05 1938-01-03 Method of and means for mechanically improving the taste of chocolate and other food-stuffs Expired GB513565A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CS513565X 1937-01-05

Publications (1)

Publication Number Publication Date
GB513565A true GB513565A (en) 1939-10-16

Family

ID=5453292

Family Applications (1)

Application Number Title Priority Date Filing Date
GB90/38A Expired GB513565A (en) 1937-01-05 1938-01-03 Method of and means for mechanically improving the taste of chocolate and other food-stuffs

Country Status (1)

Country Link
GB (1) GB513565A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4572835A (en) * 1983-06-23 1986-02-25 Meiji Seika Kaisha Ltd. Method for manufacturing deaerated chocolate products

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4572835A (en) * 1983-06-23 1986-02-25 Meiji Seika Kaisha Ltd. Method for manufacturing deaerated chocolate products

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