KR102007389B1 - Conching device for cacao - Google Patents

Abstract

The present invention discloses a cacao conching device. The disclosed cacao conching device comprises a base frame; a conching tank rotatably provided in the base frame and having an opening and closing door for feeding cacao nibs; a plurality of spherical conching ball members that are introduced into the conching tank to grind the cacao nibs; and a ball stirring part provided in the conching tank to stir the cacao nibs and the conching ball members to grind the cacao nibs. Therefore, the present invention can proceed with the conching of the cacao while the conching ball members introduced into the conching tank are rotated, so that the conching can proceed uniformly in all areas while expanding the conching area.

Description

Cacao Conching Device {CONCHING DEVICE FOR CACAO}

The present invention relates to a cacao conching apparatus, and more particularly, because the conching ball member to be inserted into the inside of the conching tank to proceed with the conching, so that the conching is made uniform in a wider area, to improve the conching effect It relates to a cacao conching device.

Chocolate is a mixture of finely milled solids, chocolate liquor, sugar, and milk crumb or powder, all of which are suspended in cocoa butter or substitute fat. These substitute fats, which are either dispersed or disperse, are media that maintain liquor at normal processing temperatures.

In addition, the chocolate is mixed, refining, conching, preliminary, depositing and enrobing, and cooling. It is manufactured through a process and a aging process.

First, in the blending process, the powdered raw materials such as cocoa powder, white sugar, and powdered milk are sufficiently mixed in the blending apparatus, and then the liquid raw materials are added and mixed until a state suitable for the subsequent refinement process.

In the miniaturization process, the blended chocolate particles are finely ground to a particle size of 14 μm to 16 μm using a multi-stage roller or a mill.

In the conching process, the refined chocolate mass is continuously stirred for a long time with an emulsifier in a conching apparatus called Conche, so that the chocolate mass is sequentially warmed and dispersed at the same time as most of the moisture and volatile acids are removed. The chocolate flakes crushed to form a complete liquid chocolate.

In the preliminary solidification process, temperature is controlled in advance so that the chocolate (ultimately cocoa butter) can be stably formed to produce an appropriate amount (3% to 8%) of seeds (β-type crystals) in the most stable form. And aging processes to make the whole cocoa butter into β-form crystals.

In the filling and enrobing process, a mold made of plastic such as polycarbonate is used, and the nozzle plate of the same size as the mold is used to fill the chocolate through small holes or gaps, and to use the vibration to air the chocolate. Remove the drops.

In the cooling process, the chocolate formed in a predetermined form is reached to 5 ° C. with gentle cooling while passing through a cooling tunnel, and then maintains 5 ° C. to some extent and slowly rises to room temperature (about 15 ° C.).

In the aging step, the chocolate packaged through cooling is aged for 7-10 days in a warehouse of RH 50% or less at 18 ° C. to make the tissue more stable, thereby minimizing the blooming during distribution.

The conching apparatus used in the conching process of the chocolate manufacturing process as described above is to perform the conching operation by rotating the blade for stirring in the state in which the cocoa powder is poured inside.

However, the above-described conching apparatus of the prior art has a problem that the grinding effect is reduced because only the mill for the concave of the cacao contacted the inner surface of the conching tank.

Therefore, there is a need for improvement.

On the other hand, Republic of Korea Patent No. 10-0901447 (Registration Date: 2009.06.01) discloses a "milling rotor and a conching apparatus having the same".

The present invention is created by the necessity as described above, by proceeding the concave of the cacao while the conching ball member introduced into the inside of the conching tank, the conching can be carried out uniformly in all areas while extending the conching area, of course. An object of the present invention is to provide a cacao conching apparatus that can improve the conching effect.

Cacao conching apparatus according to an aspect of the present invention to achieve the above object, a concave tank rotatably provided in the base frame, the opening frame for the input of cacao nibs, and the conching And a plurality of spherical conical ball members introduced into the tank to grind the cacao nips, and ball stirring portions provided in the conching tank to stir the cacao nips by stirring the cacao nips and the conching ball members. It features.

In the present invention, the cacao conching apparatus is provided in the conching tank, characterized in that it further comprises a tempering portion for heating the cacao nips that are ground and stirred.

In the present invention, the base frame, the base frame, the tank support that is compatible to ensure the rotation space of the conching tank and the tank support to be connected to the rotating shaft member of the conching tank is provided in the tank for rotating the conching tank It characterized in that it comprises a rotating motor.

In the present invention, the conching tank, the opening and closing valve is provided in the opening and closing door so as to discharge the chocolate is completed, and the perforated plate to prevent the conching ball member from entering the opening and closing door when the chocolate is discharged It is characterized by.

In the present invention, the ball stirrer, a rotating stirring member rotatably coupled to the conching tank to agitate the conching ball member, a stirring motor provided in the conching tank to be connected to the rotating stirring member, and the conching tank It characterized in that it comprises a connection supporting member for connecting the rotary stirring member and the tempering portion.

In the present invention, the ball stirrer is detachable to the rotary stirring member to be located between the perforated plate and the opening and closing door, characterized in that it further comprises a discharge induction unit for transferring the chocolate to the opening and closing valve through rotation.

In the present invention, the rotary stirring member is supplied with hot air blown from the tempering part, coupled to the vertical hollow shaft and the vertical hollow shaft connected to the stirring motor, and discharges the hot air supplied to the outside It characterized in that it comprises a horizontal hollow pipe.

In the present invention, the tempering part, the case is coupled to the conching tank, the blower provided in the case, and the air blown from the blower to connect the blower and the ball stirrer so that the air is supplied to the ball stirrer, the air blown It characterized in that it comprises a blowing pipe having a heating member therein to heat the.

As described above, the cacao conching apparatus according to an aspect of the present invention, unlike the prior art, because the conching ball member that is introduced into the inside of the conching tank can be rotated to proceed with the concave cacao, all areas while expanding the conching area In addition to the conching can proceed uniformly, it has the effect of improving the conching effect.

1 is a perspective view showing a cacao conching apparatus according to an embodiment of the present invention.
2 is an exploded perspective view for explaining a cacao conching apparatus according to an embodiment of the present invention.
3 is a front view showing a cacao conching apparatus according to an embodiment of the present invention.
4 is a cross-sectional view taken along the line AA of FIG.
5 is a cross-sectional view taken along line BB of FIG. 3.
6 is an exploded perspective view illustrating a conching tank and a ball stirrer according to an embodiment of the present invention.
7 is an exploded perspective view showing a ball stirring part according to an embodiment of the present invention.
8 is an exploded perspective view illustrating a tempering part according to an embodiment of the present invention.
9 is a cross-sectional view showing a connection structure of the connection support member according to an embodiment of the present invention.
10 is a view showing cacao discharge of the cacao conching apparatus according to an embodiment of the present invention.
11 is a diagram illustrating a movement of hot air blown by a tempering part according to an exemplary embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings will be described a preferred embodiment of the cacao conching apparatus according to the present invention. In this process, the thickness of the lines or the size of the components shown in the drawings may be exaggerated for clarity and convenience of description.

In addition, terms to be described below are terms defined in consideration of functions in the present invention, which may vary according to the intention or convention of a user or an operator. Therefore, definitions of these terms should be made based on the contents throughout the specification.

1 is a perspective view showing a cacao conching apparatus according to an embodiment of the present invention, Figure 2 is an exploded perspective view for explaining a cacao conching apparatus according to an embodiment of the present invention, Figure 3 is an embodiment of the present invention It is a front view which shows the cacao conching apparatus which concerns on an example.

4 is a cross-sectional view taken along line AA of FIG. 1, FIG. 5 is a cross-sectional view taken along line BB of FIG. 3, and FIG. 6 is an exploded perspective view illustrating a conching tank and a ball stirring part according to an exemplary embodiment of the present invention. FIG. 8 is an exploded perspective view illustrating a ball stirring part according to an embodiment of the present invention, and FIG. 8 is an exploded perspective view illustrating a tempering part according to an embodiment of the present invention.

In addition, Figure 9 is a cross-sectional view showing a connection structure of the connection support member according to an embodiment of the present invention, Figure 10 is a view showing the cacao discharge of the cacao conching apparatus according to an embodiment of the present invention, Figure 11 is Figure is a view showing the movement of the hot air blowing in the tempering unit according to an embodiment of the present invention.

As shown in FIG. 1, the cacao conching apparatus 100 according to an embodiment of the present invention includes a base frame 110 and a base frame 110 rotatably provided on the ground. And a conching tank 120 into which cacao nibs are introduced, a conching ball member 130 for crushing and concave cacao nibs, and a ball stirring part 140 for stirring the conching ball member 130. And, it comprises a tempering portion 150 for heating the concave cacao.

The base frame 110 includes a base member 111 having a caster 111a for movement, a tank support 113 for supporting the conching tank 120, and a tank rotation for rotation of the conching tank 120. The motor 115 is provided.

The base member 111 is provided with a moving restraining member 111b for fixing the base frame 110 to the ground. Through this, the base member 111 is fixed to the ground stably by the moving restraining member 111b after the movement is completed through the caster 111a.

The tank support 113 is provided to be compatible with both sides of the base member 111 to secure a space for the rotation of the conching tank 120, the tank rotation motor 115 is coupled to either side. The tank rotation motor 115 is coupled with the conching tank 120 through the reducer, and rotates the conching tank 120 forward and backward.

The conching tank 120 has a cylindrical shape with an open top surface, and cacao nibs are introduced into the inside. The conching tank 120 is closed by the opening and closing door 121, the upper surface is opened, rotates 180 degrees by the tank rotation motor 115 when the concave of cacao nibs is completed. The opening / closing door 121 is provided with an opening / closing valve 121a so as to discharge the chocolate that has completed conching from the conching tank 120.

At this time, the conching tank 120 is provided with a perforated plate 123 to prevent the condensing ball member 130 introduced therein when the chocolate is discharged through the opening and closing door 121. The perforated plate 123 is provided between the conching tank 120 and the opening / closing door 121 to discharge chocolate through the perforation, and the discharge of the conching ball member 130 is prevented.

In addition, the conching tank 120 is provided with a rotating shaft member 125 on both sides of the central portion, one of the rotating shaft member 125 is connected to the reducer of the tank rotating motor 115, the other rotating shaft member 125 is It is coupled to the tank support 113 through the bearing.

In addition, the conching tank 120 can check the concave degree of the cacao nips that are concave therein, and has an auxiliary door 127 that can be opened and closed on the side to enable the cacao nips to be introduced during conching.

The conching ball member 130 is introduced into the conching tank 120, and the cacao nibs are pulverized while being stirred together with the cacao nibs in the conching tank 120 by the ball stirring unit 140. The conching ball member 130 is manufactured in a spherical shape by the ceramic, the diameter is less than 10mm.

The ball stirrer 140 is provided in the conching tank 120 to agitate the cacao nips and the conching ball member to grind and concave the cacao nips. To this end, the ball stirrer 140 is provided with a rotary stirring member 141 rotating inside the conching tank 120 and a lower portion of the conching tank 120 to stir the conching ball member 130. A stirring motor 143 for rotating the member 141, a rotary stirring member 141 for connecting the tempering part 150, and a connecting support member 145 for connecting the tempering part 150, and chocolate It includes a discharge inducing unit 147 for smoothly inducing the discharge of.

The rotary stirring member 141 is rotatably coupled to the central portion of the conching tank 120, and is perpendicular to the vertical hollow shaft 141a and the vertical hollow shaft 141a to which hot air blown from the tempering part 150 is supplied. It includes a horizontal hollow pipe (141b) provided.

The vertical hollow shaft 141a is coupled to the coupling shaft coupled to the reducer of the stirring motor 143 at the lower end thereof, and the upper end thereof is exposed to the upper side of the perforated plate 123 to detach the discharge induction part 147. The vertical hollow shaft 141a has a lower end exposed to the lower portion of the conching tank 120 so as to be positioned inside the connection support member 145, and a hot air inflow hole 141a 'is formed to introduce hot air.

The horizontal hollow pipe 141b is formed in a hollow shape so as to communicate with the vertical hollow shaft 141a, and is spaced apart along the axial direction of the vertical hollow shaft 141a. In addition, hot air flows into the horizontal hollow pipe 141b. At this time, the horizontal hollow pipe 141b positioned at the lowermost side of the horizontal hollow pipe 141b is provided with a plurality of hot air discharge holes 141b 'such that hot air flowing into the inside is discharged to the outside. This allows the cacao to be heated through the hot air while grinding the cacao nibs, so that the cacao nibs can be pulverized and conching simultaneously.

The stirring motor 143 is coupled to the connection support member 145, and the connection shaft of the vertical hollow shaft 141a penetrating the connection support member 145 is coupled.

The connection supporting member 145 is coupled to the lower surface of the conching tank 120, and communicates the vertical hollow shaft 141a and the tempering part 150. The connection support member 145 rotatably penetrates the vertical hollow shaft 141a, and a hot air communication hole 145a to which the tempering part 150 is connected is formed at a side thereof.

The discharge induction part 147 is detached from the vertical hollow shaft 141a so as to be located between the perforated plate 123 and the opening / closing door 121, and transfers the chocolate to the open / close valve 121a through rotation, and at the same time, the perforated plate 123 Prevents perforation. To this end, the discharge induction part 147 has a connection cap 147a fixed to the upper end of the vertical hollow shaft 141a through the fastening of the bolt, and a blade 147b coupled to the connection cap 147a for inducing the discharge of chocolate. Include. At this time, the blade 147b is formed of a synthetic resin, and while the chocolate of the perforated plate 123 and the opening and closing door 121 is scraped off, the perforations of the perforated plate 123 are prevented from being blocked by the chocolate.

Discharge guide portion 147 is preferably coupled to the ball stirring portion 140 before discharging the chocolate.

The tempering part 150 is provided at one side of the conching tank 120 to be connected to the rotary stirring member 141 and supplies hot air to the vertical hollow shaft 141a so as to condense the cacao nibs that are crushed and stirred. . At this time, the tempering unit 150 blows hot air of 80 degrees or more to the vertical hollow shaft 141a.

The tempering part 150 has a case 151 coupled to the conching tank 120, a blower 153 provided in the case 151, and air blown from the blower 153 of the ball stirrer 140. The blower pipe 155 is connected to the blower 153 and the ball stirrer 140 so as to be supplied to the vertical hollow shaft 141a.

The blow pipe 155 is coupled to the hot air communication hole 145a of the connection support member 145 and has a heating member 157 therein to heat the air blown by the blower 153.

The operation of the cacao conching apparatus according to an embodiment of the present invention configured as described above will be described.

First, the conching ball member 130 is introduced into the conching tank 120, and cacao nibs for conching are introduced. Then, the punching plate 123 and the opening and closing door 121 are sequentially coupled to the conching tank 120 to seal the conching tank 120 and operate the ball stirrer 140.

Then, the rotating stirring member 141 of the ball stirring part 140 rotates together with the conching ball member 130 while rotating in the conching tank 120, and turns the cacao nibs by the conching ball member 130 that is rotated and stirred. Crushed.

And when the particle size of the cacao nibs is crushed to below a specific particle size to operate the tempering unit 150 to discharge the hot air for conching through the horizontal hollow pipe (141b) into the inside of the conching tank (120). Then, the hot air flows into the inside of the chocolate to be conquered, and the conching effect is further improved.

Then, when conching is completed, the ball stirring unit 140 is stopped and the opening / closing door 121 is opened, and then the discharge induction part 147 is coupled to the vertical hollow shaft 141a. In addition, the opening and closing door 121 is sealed again to the conching tank 120, the ball stirring part 140 is operated, and the tank rotating motor 115 is driven to move the opening and closing door 121 downward. ) Rotate it 180 degrees.

And after placing the container in the base member 111, when opening and closing the valve 121a of the opening and closing door 121, the chocolate is discharged through the opening and closing valve 121a. At this time, the ball stirrer 140 is continuously driven, so that the blade 147b moves the chocolate of the perforated plate 123 and the opening / closing door 121 to the on / off valve 121a, and thus the perforated plate 123 by the chocolate having a viscosity The perforation of) is prevented.

The cacao conching apparatus 100 according to the present invention may rotate the conching ball member 130 introduced into the conching tank 120 to simultaneously proceed with the grinding and conching of cacao nibs. This can shorten the conching time.

In addition, the cacao conching apparatus 100 according to the present invention by using the conching ball member 130 which is introduced into the inside of the conching tank 120, all the areas where the conching ball member 130 contacts while expanding the grinding and conching area In cacao conching can be carried out constantly and uniformly. This can improve the conching effect.

Although the present invention has been described with reference to the embodiments shown in the drawings, this is merely exemplary, and those skilled in the art to which the art belongs can make various modifications and other equivalent embodiments therefrom. I will understand.

Therefore, the true technical protection scope of the present invention will be defined by the claims.

100: cacao conching device 110: base frame
111: base member 113: tank support
115: tank rotation motor 120: conching tank
121: opening and closing door 123: punched plate
125: rotating shaft member 130: conching ball member
140: ball stirring 141: rotary stirring member
143: stirring motor 145: connecting support member
147: discharge guide unit 150: tempering unit
151: Case 153: Blower
155: blown pipe 157: heating member

Claims (8)

Base frame; A conching tank rotatably provided at the base frame and having an opening / closing door for feeding cacao nibs; A plurality of spherical conching ball members introduced into the conching tank to grind the cacao nibs; A ball stirrer provided in the conching tank to stir the cacao nips by stirring the cacao nips and the conching ball member; And a tempering part provided in the conching tank and heating the cacao nibs, which are ground and stirred.
The ball stirring unit, a rotating stirring member rotatably coupled to the conching tank to agitate the conching ball member; A stirring motor provided in the conching tank to be connected to the rotary stirring member; And a connection support member provided in the conching tank to connect the rotary stirring member and the tempering part.
The rotating stirring member may include a vertical hollow shaft which is supplied with hot air blown from the tempering part and connected to the stirring motor; And
A horizontal hollow pipe coupled to communicate with the vertical hollow shaft and discharging hot air supplied to the outside;
Cacao conching apparatus comprising a.
delete The method of claim 1,
The base frame, the tank support is compatible to ensure the rotation space of the conching tank; And
A tank rotating motor provided on the tank support to be connected to the rotating shaft member of the conching tank to rotate the conching tank;
Cacao conching apparatus comprising a.
The method of claim 1,
The conching tank, the opening and closing valve is provided in the opening and closing door so as to discharge the chocolate is completed, characterized in that it comprises a perforated plate to prevent the conching ball member from flowing into the opening and closing door when the chocolate is discharged. Cacao conching device.
delete The method of claim 4, wherein
The ball stirrer is detached to the rotary stirring member so as to be located between the perforated plate and the opening and closing door, the induction guide for transferring the chocolate to the opening and closing valve through the cacao concave device further comprising.
delete The method of claim 1,
The tempering unit, the case coupled to the conching tank;
A blower provided in the case;
A blower pipe connecting the blower and the ball stirrer so that the air blown from the blower is supplied to the ball stirrer, and having a heating member therein to heat the blown air;
Cacao conching apparatus comprising a.

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