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-stuffsInfo
- 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
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
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Physics & Mathematics (AREA)
- Fluid Mechanics (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Confectionery (AREA)
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.
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)
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 |
-
1938
- 1938-01-03 GB GB90/38A patent/GB513565A/en not_active Expired
Cited By (1)
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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