JPS61100156A - Autoclave for processing cocoa solution - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to an autoclave for processing cocoa liquor.

Cocoa liquor constitutes the starting material or base material for chocolate production. The liquid is obtained by grinding cocoa seeds or cocoa beans after separation from the pods, which, as is well known, carry cocoa bean bacteria. The origin of cocoa beans,
Several grades of cocoa beans are sold that can vary depending on the season, climate, and other conditions, and cocoa beans also contain a wide variety of impurities.

For this reason, a number of processing steps need to be accomplished on the base cocoa beans, cocoa powder, or cocoa liquor formed therefrom, which are as hygienic as possible, even if the base cocoa beans are of poor grade. , the aim is to provide a cocoa liquor rich in flavor or sensory stimulation responsive properties.

[Conventional technology]

It is the current state of the art in the art to carry out all processing steps in a continuous manner with several instruments or devices. Processing of these processed products is inconsistent due to irregular weighing, and as they move along transportation routes, they are temporarily exposed to air and oxygen in the air, which promotes oxidation reactions. Furthermore, in conventional processing, the use of high temperatures is disadvantageous, such as during roasting or drying, as there is a risk of impairing the flavor characteristics of the chocolate formed. Furthermore, conventional processing involves high energy consumption and expensive equipment.

Attempts with high speed pasteurizers have not achieved satisfactory results due to the inability to use the relatively high temperatures required.

During the subsequent stages of cocoa liquor processing, ie mixing, refining, and especially flavoring, the chocolate is subjected to additional treatments, such as aroma addition during flavoring, in order to obtain as close as possible the desired flavor. These additional treatments generally require longer processing times and further increase capital investment costs. Moreover, the transport of products for processing by several types of equipment presents various disadvantages, and the labor and equipment must be employed to take care of such transport and to monitor the various stages.

[Problem that the invention seeks to solve]

It is an object of the invention that the various processing steps planned for the cocoa liquor before the mixing step can be optionally carried out continuously or at least part of the time, and that conventional subsequent steps such as aroma addition The essential perfection of the processing carried out is achieved in one piece of equipment, thus offering a completely homogeneous product with the desired properties, which can be produced at high speeds, with a significant reduction in energy consumption. The purpose of the present invention is to provide an improved design of an autoclave.

[Means for solving problems]

The present invention provides an autoclave including an autoclave body, an inlet for products to be processed by associated loading means, an outlet for products to be treated by associated discharge means, heating means, electric stirring means, water level scale, and automatic temperature controller. The basic objective is achieved in that the autoclave comprises:

(1) Outlet for water, steam, processing solutions, etc. (2) Suction or vacuum forming port, which also functions as a steam outlet (3) Neutral gas inlet (4) Outlet for product plus water, additive solutions, steam, and Means for conveying and centrifuging the mixture containing hot air for roasting (5) Heat treatment means that can be associated alternately and selectively with heating and cooling fluids (6) Means for displacing the product in opposite directions (7) ) A means of dispersing the product in the form of a thin layer of freely falling umbrella-shaped droplets.

The autoclave proposed here has the following advantages, among others:

Transfer of cocoa liquor is avoided, thus preventing oxidation and contamination due to air contact or a contaminated environment due to grouperia, pre-set dosages ensure absolute accuracy and all planned processing steps are continuous This can be carried out separately or partially simultaneously, thus reducing the cost of time and means for transporting the product, and the cocoa liquor can be used in a conventional manner, such as during flavoring, such as aroma addition for the purpose of flavor modification. It is possible to undergo treatments that could only be applied in subsequent stages, resulting in a cocoa liquor of excellent quality even if the base cocoa bean is of poor grade, and saving the entire processing time of the chocolate production cycle. By building the product in one and the same environment, various process elements such as temperature, process media, and heating and cooling cycles can be moved without taking into account the downtime involved in traditional methods. A cocoa liquor, i.e. final chocolate, of completely homogeneous and uniform properties is obtained, which can be set up and practically maintained as desired, without requiring the traditional equipment and labor required to transfer the product between machines. The final product has a flawless flavor that is not affected by the "metallic taste" often encountered when processed with conventional equipment, either peel-off or bite-into-container walls. .

[Examples and effects]

Further features, advantages and details of the autoclave according to the invention will become clearer from the following description with reference to the accompanying drawing, which schematically shows a preferred embodiment of the autoclave for continuous processing of cocoa liquor according to the invention. be done.

For the sake of clarity, the drawings are shown schematically and in different proportions.
An example of the present invention is shown.

In the drawings, like parts have been given the same reference numerals and the autoclave is designated as a whole with 1. The autoclave 1 includes an autoclave body 2 having a lower part 3 and an upper part 4.

The inlet for the processed cocoa liquor is indicated by 5, and the outlet for the adjusted cocoa liquor is indicated by 6.

7.8 shows the automatic temperature regulator and water level scale, respectively. As heating and cooling means there is provided a schematically shown concentric coil 9, which has an inlet end 9 and an outlet end 9b, which are connectable to a suitable heating and cooling medium or fluid source (not shown).

Electric stirring means 10 are also provided within the autoclave, as explained below.

It is under these autoclave conditions that the present invention operates, and by providing an improved autoclave design as described below, the various originally planned processing steps can be carried out either continuously or in portions. Either option can be implemented at the same time.

This effectively processes the cocoa liquid to form droplets in an umbrella-like arrangement, which fall under gravity without contacting the inner walls of the autoclave.

According to the present invention, the neutral gas intake port 11, water, steam,
Inlet port 11a for either sterilized filtered air as roasting high temperature air, processing solution, etc. if desired, and suction port 11
b, the inlet opens into a chamber 12 defined by a substantially funnel-shaped support structure 13, which structure I3 is fixed to the top of the ceiling 14 of the autoclave body 1 and has a cylindrical stub tube 15 at the bottom. Be prepared. The stub tube houses an auger 16 which passes through the ceiling of the autoclave 1 and is clamped to a shaft 17 which is connected to a drive, indicated schematically at 18.

As shown in FIG. 1, the shaft 17 carries at its bottom the previously mentioned stirring means 10, which are advantageously substantially semicircular or anchor-shaped and preferably 90 degrees apart from each other. There are four arms of the degree.

A central support disk 19 connected to the stub tube 15 is mounted on an arm 2 on a support 21 attached to the inner wall of the autoclave.
Carried through 0. The disk also serves as a support for the distributor, generally designated 22.

The distributor 22 includes an outer cylinder 23 in the form of a perforated basket, in the illustrated embodiment four cylinders arranged at 90 degrees to each other.
A rotor blade 24 including several paddles 25 is movably mounted on the cylinder 23 . The latter is 1/4 of a circle, as shown in Figure 2.
are each clamped to the shaft 17 and to each other by a sector 26 which occupies the same area.

Each sector 26 is formed with a through hole 26a. Each day 25 is provided with a hole 27, respectively. A spiral or auger 28 connects to the bottom of each weave 25. The auger 28 is housed in a downwardly extending housing 29 and has a through hole formed in its lower part.

For example, four such parallel holes 30 are provided with a length slightly shorter than a 90 degree circumferential length. Fixed guide elements 31 are respectively clamped onto the strip-like surfaces between the liquid holes 30 . The auger 28 forms the upper part of the device 32 for displacing the product in the opposite direction. Reference numeral 33 designates an auger forming the lower part of the transposition device 32 and provided with windings in the opposite direction to the upper auger 28.

Strips 34 (four in this example) are tightened between the disc sectors 26 and terminate near the adjacent end of the stub tube 15;
On the other hand, there is a through hole 35 at the bottom of the cylinder 23 .

The operation of an autoclave can be understood from the above structural explanation.

Water, steam or a suitable alkaline solution is pumped through the inlet 12 and flows first into the chamber 12 and then through the auger 16 and into the disk sector 26 below. The strip 34 centrifuges the watered product or mixed solution outwardly, and the cocoa liquid is forced into the hole 2 by the upward thrust provided by the auger 16.
7 and holes 26a and is centrifuged outwardly by the rotating paddle 25 to form an umbrella-shaped layer that falls freely from the reticular cylinder 23. In addition to its function of directing the water or solution being injected, the auger 16 prevents the backflow of cocoa liquid into the chamber 12 . Thereafter, the mixing process is carried out in a dispersion vessel of water or alkaline solution and cocoa liquid, and together with this, by centrifugation as already mentioned, the mixed solution is formed into a thin layer that falls freely in the shape of an umbrella. Spreading takes place. Reverse transposition device 32
The lower part serves to force the cocoa liquid to the bottom of the autoclave, where mixing of the acid liquid takes place by means of a stirrer 10. The cocoa liquor in the autoclave is transposed in successive cycles through the opening 30 into the interior of the transposition device 32, from where it moves partly upwardly and partly downwardly, as indicated by arrow f. The stirrer 10 has the special function of imparting a rotational or upward movement along the inner wall of the autoclave to the large amount of cocoa liquid at the bottom of the autoclave. Due to this movement imparted to the cocoa liquid, the heat exchange between the coil 9 and the product can be optimal. A guiding or directing element 31 serves to convey a quantity of cocoa liquid from the opening 3° into the interior of the transposition device 32, and for this purpose it is substantially tangential to the surface of the housing 29. ing. The housing 29 is
As shown in the figure, it ends slightly below the bottom side of the opening 30.

A detailed description of the system parts for operating the autoclave, such as the feed pump, evacuation pump, and vacuum pump, will be omitted here since their arrangement is irrelevant to the present invention and may be of a conventional type.

DESCRIPTION OF THE PREFERRED EMBODIMENTS An example of processing cocoa liquor using an autoclave according to the present invention will be described with reference to the drawings.

After injecting a predetermined amount of cocoa liquid, a vacuum is created, for example by introducing carbon dioxide, nitrogen or other neutral gas to establish a completely non-oxidizing atmosphere.

Next, heat the cocoa liquid by flowing high-temperature fluid through the coil 9,
At the same time, alkaline solution, water or steam is introduced for humidification and subsequent deoxidation of the cocoa liquor. It may also be suitable to use reducing sugar solutions to assist in the aroma addition step. Sterilization is then accomplished by rapidly heating the cocoa liquid. It is also possible to choose to carry out a roasting step instead. This is accomplished through the use of sterile, filtered air, the temperature of which is suitably selected and regulated by well-known methods not described here. Then drain the water. By utilizing the installed vacuum system, the cocoa liquid can be effectively cooled. The sterilization step is then more easily accomplished by further cooling the cocoa liquid, for example by flowing a cooling fluid, such as water or a glycol solution, through the coil.

The cocoa liquor can be discharged at this stage or transferred directly to a subsequent stage.

〔Effect of the invention〕

From the foregoing description, it will be appreciated that the proposed invention effectively achieves the objectives stated for the invention and provides the advantages outlined in the preamble. In particular, the series of operations to be carried out can be preset as desired and the elements of the processing cycle are such that under all circumstances, in particular during the heating phase, there is absolutely no oxidizing effect due to contact with air or oxygen; It can be set in an extremely simple way. Air is used when the cocoa is planned and processed, ie filtered and sterilized.

In fact, according to the invention, not only is the transfer of material between devices containing untreated ambient air avoided, but also the inert working medium can be removed in a simple and effective manner by always being active. The disadvantages of the prior art are eliminated.

Dispersing the cocoa liquid into umbrella-shaped droplets ensures a cocoa liquid free of undesirable metallic tastes.

Similar to the aroma addition stage currently carried out in seasoning work,
By arranging for the processing steps carried out on chocolate, which are very time consuming and expensive in terms of energy, to be carried out directly on the cocoa liquor, the time can be halved. Actually, using the proposed autoclave,
"Adjusting" the poor properties of basic cocoa of poor quality due to its origin or initial mishandling to optimal results.
It turns out that it can be done.

Individual parts of the proposed autoclave can be replaced by technical or functional equivalents, the number of augers, pinch or form etc. do not depart from the protection scope of the present invention.
Can be selected at will.

It must be noted that all the features derived from the foregoing description, the claims and the drawings, either individually or in combination, have substantial effects for the invention.

[Brief explanation of drawings]

FIG. 1 is a vertical cross-sectional view, substantially along the center line, of an autoclave according to the invention. FIG. 2 is a cross-sectional view taken along line nn in FIG. 1. 1... Autoclave, 2... Autoclave body, 5... Inlet, 6... Outlet, 7... Automatic temperature regulator, 8... Water level scale, 9... Heating/cooling means,
1o...Electric stirring means, 11...Neutral gas intake port,
12... Small room, 13... Support structure, 14... Ceiling, 15... Cylindrical stub pipe, 16... Auger, 17
... shaft, 18 ... drive device, 19 ... support disk,
20... Arm, 21... Support body, 22... Distributor, 23... Outer cylinder, 24... Rotating blade, 25...
・Paar, 26...fan-shaped, 27...paddle hole, 2nd...
Spiral, 29... Housing, 30... Opening, 31
...Guiding element, 32...Transposition device, 34...Strip, 35...Hole. Patent Applicant Karl et Montagnariese P. NiFig. 1

Claims (1)

[Claims] 1) An autoclave for processing cocoa liquid including an autoclave body, a cocoa liquid inlet, a processed cocoa liquid outlet, a heating means, an electric stirring means, a water level scale, and an automatic temperature controller, further comprising: i, water; Outlet port (11a) for steam, processing solution, etc.; ii;
A suction or vacuum forming port (1) which also functions as a steam outlet
1b), iii, neutral gas intake (11), iv, means (16) for conveying a mixture comprising the product plus water, additive solutions, steam, etc., as well as roasting air and means for centrifuging them ( 34), v. Heat treatment means (9) capable of alternately and selectively connecting heating or cooling fluid; vi. Means for displacing the product in opposite directions (32); vi
An autoclave for processing cocoa liquor as above, characterized in that it comprises means (25, 23) for dispersing the product in the form of an umbrella-shaped layer formed by freely falling droplets. 2) The means (32) for displacing the product in the opposite direction are arranged in a housing (29) which opens at the bottom and forms an opening (30) at the side.
) and comprising two auger parts (28, 33) mounted on a common axis (17) and winding in opposite directions (3
2) The autoclave for processing cocoa liquid according to claim 1, characterized in that it includes the following. 3) The means (25, 23) for dispersing the cocoa liquid in the form of free-falling thin layers in the shape of an umbrella are rotary blades with radial paddles (25) housed in a perforated or reticulated cylinder (23). (
24), with the paddle (25) intervening in the annular section (26
), the annular section (26) and the paddle (25) are interconnected by holes (26a, 2) as free passages for the cocoa liquid.
7) respectively, and the cocoa liquid flows into the holes (26a, 2).
7) The autoclave for processing cocoa liquor according to claim 1, characterized in that the cocoa liquor is pushed up from above and centrifuged outward to take the shape of an umbrella-like thin layer made of drops. 4) The means (16, 34) for transporting and centrifuging the mixture of product, water, additional solution, hot air for roasting, etc. are built into a stub tube (15) that opens above the dispersion device (22). an auger portion (16) and a portion (26) of the distributor (22);
2. Autoclave for processing cocoa liquor according to claim 1, characterized in that it comprises a strip (34) which is clamped to the distributor (22) and rotatable together with the distributor (22). 5) that the lower part of the device for reverse displacement (32) is not covered by said housing (29) and that the stirring means (10) are substantially semicircular and in the form of a four-armed anchor; An autoclave for processing cocoa liquid according to claim 1.