RU2779317C2 - Method and device for preparation of edible food composition - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: method for the production of an aerated food composition containing inclusions distributed in solid material includes obtaining a device suitable for use in the method according to the present invention, containing at least one input line for transportation of corresponding fluid and/or inclusions to a technological chamber; a technological chamber containing a density regulation means, which is an aeration means made with the possibility of changing a density of a fluid composition and injecting gas into the fluid composition optionally containing inclusions. Moreover, the control of the density regulation means is carried out using a control means. The control of the aeration means is carried out using the control means for controlling the amount of gas supplied to the fluid composition. Inclusions and/or multiple inclusions are added to a receiving tank for inclusions, and/or the food fluid composition, which is a solid material precursor, is added to a receiving vessel for fluid. At least one input parameter is generated by the fluid composition and/or an inclusion(s), optionally using at least one measuring means, and optionally before fluid and/or inclusions are in the technological chamber. Moreover, at least one input parameter is used for calculating a density of the inclusion (inclusions) and/or a density of the fluid composition, which will be transported to the technological chamber. Then, the inclusion (inclusions) and/or the fluid composition is transported to the technological chamber. At least one controlling parameter is generated for controlling the functioning of the density regulation means in the technological chamber and/or transportation of the fluid composition and/or inclusions to the technological chamber. The density of the fluid composition is regulated in the technological chamber, using at least one controlling parameter for controlling the density regulation means. Moreover, the controlling parameter is calculated by at least one input parameter, so that the density regulation means will provide the compliance of the density of the inclusion (inclusions) added and/or introduced in it. Then, the fluid composition with the inclusion(s) distributed in it is solidified to form a food product containing solid material with the inclusion(s) distributed in it, optionally with a predetermined pattern. The fluid edible composition is chocolate or a chocolate composite product. A micro-aerated product is also proposed, obtained by the specified method, with an average size of gas bubbles of 100 mcm or less, which contains inclusions.

EFFECT: invention allows for obtaining an aerated product with evenly distributed inclusions.

9 cl, 26 dwg, 10 ex

Description

The present subject matter of the invention relates to a device for supplying a liquid, semi-liquid or semi-solid food product to obtain an article containing inclusions, and to a method of using such a device. More specifically, but not exclusively, the subject matter of the invention relates to such a device and method of use for filling mold cavities for finished confectionery products. The object of the invention also relates to a method for supplying a liquid, semi-liquid or semi-solid food product.

Known methods of supplying liquid, semi-liquid or semi-solid food products in the production of confectionery. Such articles may, for example, be fed into a mold cavity to form a finished confection. One example of such a process is the supply of liquid chocolate to a candy bar mold cavity. Confectionery fillers such as fondants, caramels, mousses or truffles may also be provided.

As used herein, the term “chocolate” means any article that is included in the legal definition of chocolate in any jurisdiction, and also an article in which all or part of the cocoa butter has been replaced by cocoa butter equivalent products (CBEs) and/or cocoa butter substitutes ( CBR). The terms "chocolate compound" or "compound" as used herein (unless the context clearly indicates otherwise) refer to chocolate analogs characterized by the presence of cocoa solids (which include cocoa liquor/mass, cocoa butter and cocoa -powder) in any amount, although in some jurisdictions the compound may be legally defined based on the presence of a minimum amount of cocoa solids. The term "chocolate material" in this document means both chocolate and composite product. The term "chocolate coating" is also referred to herein as chocolate shell and refers to coatings made from any chocolate material. The term "chocolate confectionery" as used herein means any food product that contains chocolate material and optionally other ingredients as well, and can therefore refer to food products such as confectionery products, cakes and/or biscuits in which the chocolate material constitutes the chocolate. coating and / or mass of the product. Unless the context clearly indicates otherwise, it will also be understood that in the present invention, any one chocolate material can be used to replace any other chocolate material, and neither the term "chocolate" nor the term "composite product" should be construed as limiting the scope of the invention. specific type of chocolate material.

For certain types of food product, it is desirable to add gas before serving in liquid chocolate. This process is generally referred to as aeration and can be used to create different effects depending on the pressures and gases involved. Different pressures have been proposed for different applications ranging from about 4 bar to 12 bar. Different applications may also use different gases, such as carbon dioxide, nitrogen, or any other gas suitable for use in an edible product (eg, N ₂ O).

For example, adding gas to liquid chocolate prior to serving may result in a chocolate product with visible bubbles in the finished chocolate product; the process is commonly referred to as "macroaeration".

As a further example, adding gas to liquid chocolate prior to serving can result in a chocolate product in which the bubbles formed are too small to be seen with the naked eye in the finished chocolate product; the process is commonly referred to as "microaeration".

Applicant has described in WO2016-198659 an aerated chocolate dispenser to solve the problem of chocolate mass accumulating around the dispenser nozzle outlet, the effect being described herein as the "cauliflower effect" in view of the appearance adopted by such chocolate mass.

WO 2010/102716 describes an example of a device for delivering a liquid, semi-liquid or semi-solid food product, the device comprising: a fixed volume chamber for receiving a food product under positive pressure, the chamber being formed by the chamber walls, and one of the chamber walls provided with an outlet for supplying food product, and the outlet is provided with a first sealing surface; and a valve stem reciprocating within the chamber, the length direction of the valve stem being substantially perpendicular to the wall of the chamber provided with the outlet, the first end of the valve stem being provided with a second sealing surface; and the second sealing surface of the valve stem is located with the possibility of pressing against the first sealing surface of the outlet, thereby closing the outlet.

EP 2016837 (see abstract) describes a device with at least one dispensing conduit extending to at least one elongated dispensing port for supplying a confectionery mass, the at least one dispensing conduit expanding towards the dispensing port. It is described in paragraph [0014] that, in a substantially plan view, the dispensing conduit can be described as having the shape of a fish tail, and that, if the three-dimensional view is described, the conduit is a hollow truncated pyramid, with the dispensing port being the base and the inlet the end of the distributing channel represents the upper part of the pyramid. [0010] of EP2016837 describes that the length of the dispensing opening extends substantially perpendicular to the direction in which the molds or any other molding means moves relative to the dispensing opening so that the confectionery mass can be fed into the molds in relatively wide strips. In paragraph [0011] of EP2016837, it is described that feeding a relatively wide band of aerated confectionery mass into a mold can reduce the need for shaking or vibrating the mold.

The mixing of solids such as raisins or nut chunks into aerated food compositions is a problem. As the inclusions are mixed into the composition, they tend to break down the foam, or if the inclusions are present before aeration, they reduce the efficiency of the foam. Food compositions such as confectionery compositions (eg chocolate) are typically processed and served through conduits and openings that are comparable in size to common inclusions. Thus, the addition of inclusions to these compositions can clog or block the flow of the product. Accordingly, it is desirable to find a solution to the problem of serving aerated food compositions, such as chocolate, which also contain inclusions.

In the manufacture of products such as chocolate bars, where the inclusions are of a lower density than chocolate, the inclusions usually float on the back of the bar. One solution to prevent the migration of inclusions within a fluid composition, such as a melted chocolate mass, may be to change the viscosity of the chocolate mass so that the inclusions do not float as easily on the back of the bar. However, adjusting the viscosity requires a modification of the product formulation, such as a reduction in fat content, and this may be undesirable as it may adversely affect the taste or other organoleptic properties of the product. An alternative means of adjusting the viscosity of the chocolate is to change the tempering parameters to increase the viscosity, however over-tempering the chocolate will have another adverse effect on consumer-desired chocolate properties.

Surprisingly, the Applicant has found that by adding gas to the chocolate until the density of the chocolate is in good agreement with the density of the inclusions added, it is possible to ensure good distribution of the inclusions throughout the mass and no migration within the mass. In particular, it has been found that the inclusions can be placed in such a way that they are more visible on the top surface of the tile without migrating from the surface, resulting in a product that is better perceived by the consumer. Aeration of the chocolate (preferably micro-aeration of the chocolate) not only brings the density and inclusion values closer together, but in some embodiments, the aeration also increases the yield of chocolate by volume of the chocolate mass, resulting in an additional beneficial increase in viscosity.

The Applicant's patent application WO2015-91500 describes a method and apparatus for preparing a molded chocolate bar containing inclusions by first feeding the inclusion mold and then chocolate. This method allows precise placement of the inclusions within the mold to ensure that the inclusions are clearly visible on the surface of the bar after demolding. However, this solution differs significantly from the present invention in that most of the inclusions in the final product remain uncoated with chocolate.

Therefore, in general, in accordance with the present invention, a process is provided for obtaining a food composition containing inclusions distributed in a solid material, and the process includes the steps:

(a) obtaining a device suitable for use in the process of the present invention, and the device contains:

i) optionally at least one vessel suitable for receiving the flowable edible composition (fluid receptacle) and/or inclusions (inclusion receptacle) respectively;

ii) at least one inlet line, optionally in fluid communication with a corresponding at least one receiving vessel, if any, and at least one line suitable for transporting the corresponding fluid and/or inclusions in the process chamber;

iii) a process chamber comprising a density control means adapted to change the density of the fluid composition, optionally containing inclusions, the density control means being controlled by the control means;

iv) optionally an outlet line in fluid communication with the process chamber such that material containing inclusions distributed therein can be transported through the outlet line to be collected for later use and/or to another device for further processing;

characterized in that:

A) optionally, the inlet manifold and/or process chamber (and optionally at least one receiving tank, if any) comprise at least one measuring means that measures at least one input parameter, wherein at least one input parameter is capable of directly and/or indirectly determine: the instantaneous density of inclusions and/or composition of the fluid in the device; and

C) the density control means is configured to be controlled by the control means to change the density of the fluid composition, optionally the control means and the measuring means are in direct or indirect connection so that the control parameters can be generated directly and/or indirectly in response to changes in input parameters;

(b) adding an inclusion and/or a plurality of inclusions to an inclusion receptacle and/or adding an edible fluid composition (solid material precursor) to a fluid receptacle;

(c) generating at least one input parameter from the composition of the fluid and/or the inclusion(s), optionally using at least one measuring means and optionally before the fluid and/or inclusions are in the process chamber; moreover, at least one input parameter is used to calculate the density of the inclusion (s) and/or the density of the composition of the fluid, which will be transported into the process chamber, optionally at the moment;

(d) transporting the inclusion(s) and/or fluid composition to the process chamber; optionally, the inclusion(s) are added to the fluid composition with a predetermined pattern;

(e) generating at least one control parameter to control:

(i) operation of the density control means in the process chamber and/or

(ii) transporting the fluid composition and/or inclusions into the process chamber;

(e) adjusting the density of the fluid composition in the process chamber using at least one control parameter to control the density control means, wherein the control parameter is calculated from at least one input parameter such that the density control means will correspond substantially to ( and preferably matching) the density of the added (s) and/or entered (s) in it inclusion (s); and

(f) optionally supplying the fluid composition through an outlet manifold to the substrate;

(g) ensuring the solidification of the composition of the fluid medium distributed(s) in it inclusion(s);

with the formation of a food product containing a solid material with the inclusion (s) distributed in it (s), optionally with a predetermined pattern.

In a preferred embodiment of the process of the present invention, a process is provided for producing an aerated food composition containing inclusions distributed in a solid material, the material being aerated and optionally having a predetermined distribution pattern, the process comprising the steps of:

(a) obtaining a device suitable for use in the process of the present invention, and the device contains:

i) optionally at least one vessel suitable for receiving the flowable edible composition (fluid receptacle) and/or inclusions (inclusion receptacle) respectively;

ii) at least one inlet line, optionally in fluid communication with a corresponding at least one receiving vessel, if any, and at least one line suitable for transporting the corresponding fluid and/or inclusions in the process chamber;

iii) a process chamber containing a density control means, which is an aeration means configured to introduce gas into the fluid composition, optionally containing inclusions, and the control of the aeration means is carried out using a control means;

iv) optionally an outlet line in fluid communication with the process chamber such that the aerated material containing the inclusions distributed therein can be transported through the outlet line for collection for subsequent use and/or to another device for further processing;

characterized in that:

A) optionally, the inlet manifold and/or process chamber (and optionally at least one receiving tank, if any) comprise at least one measuring means that measures at least one input parameter, wherein at least one input parameter is capable of directly and/or indirectly determine: the instantaneous density of inclusions and/or composition of the fluid in the device; and

C) the aeration means is controlled by means of a control to control the amount of gas supplied to the fluid composition;

(b) adding an inclusion and/or a plurality of inclusions to an inclusion receptacle and/or adding an edible fluid composition (solid material precursor) to a fluid receptacle;

(c) generating at least one input from the composition of the fluid and/or inclusion(s) using at least one measurement means, optionally before the fluid and/or inclusions are in the process chamber; moreover, at least one input parameter is used to calculate the density of the inclusion (s) and/or the density of the composition of the fluid that will be transported into the process chamber at a given moment;

(d) transporting the inclusion(s) and/or fluid composition to the process chamber; optionally, the inclusion(s) are added to the fluid composition with a predetermined pattern;

(e) generating at least one control parameter to control:

(i) operation of the aeration means to aerate the fluid composition in the process chamber and/or

(ii) transporting the fluid composition and/or inclusions into the process chamber;

(e) aerating the fluid composition in the process chamber using at least one control parameter to control the aeration means such that the density of the fluid composition after aeration is corrected relative to the density of the fluid composition before aeration, the control parameter being calculated by at least one input so that the aeration means substantially matches (preferably matches) the density of the inclusion(s) added to and/or introduced into the composition of the fluid; and

(f) optionally supplying an aerated fluid composition through an outlet manifold to the substrate;

(g) ensuring the solidification of the aerated fluid composition with the inclusion(s) distributed therein(s);

with the formation of an aerated food product containing a solid material with the inclusion (s) distributed in it (s), optionally with a predetermined pattern.

In one more preferred embodiment of the aeration process of the invention in step B), the aeration means is configured to be controlled by a control means operating on the basis of control parameters in a feedback loop to control the amount of gas supplied to the fluid composition, where the control means and the measuring means are in direct or indirect connection, so that control parameters can be generated directly and/or indirectly in response to changing input parameters.

In another alternative more preferred embodiment of the aeration process according to the invention, the measurement means comprises measurement(s) performed prior to the start of the process; and the aeration means is configured to be controlled by the control means, which includes pre-setting the aeration means based on fixed control parameters and/or input parameters calculated based on a measurement made by the measuring means prior to the start of the process.

The flowable food composition preferably comprises a liquid, semi-liquid or semi-solid food product, more preferably a fat-based confection, even more preferably a chocolate material, more preferably a chocolate mass or composite mass.

For stage (e) aeration, it should be understood that the density of the fluid composition in the process chamber is measured and/or calculated for the fluid part of the composition without any inclusions, even if the composition inside the process chamber is a mixture also containing inclusions.

In the aeration step (e), it is preferred that the inclusion density used to calculate the at least one control parameter is measured and/or calculated for the inclusions immediately prior to their addition and/or introduction into the fluid composition in the process chamber. However, it should be understood that in one embodiment, as a first approximation, the initial inclusion density and the density of inclusions just before adding and/or introducing into the composition of the fluid in the process chamber will be essentially the same and, therefore, for convenience (since the calculation and/ or the measurement is made easier and simpler) the initial inclusion density can be used to calculate at least one control parameter in step (e).

In another embodiment of the process according to the invention, the process is preferably continuous, and the instantaneous density of the fluid corresponds to the density of specific inclusions added to this fluid at any time, so that for each part of the aerated fluid and inclusion mixture supplied (for example, inside the mold) such inclusions and the surrounding fluid will have essentially the same density during feeding and/or cooling.

In an alternative embodiment, the process of the invention may be a batch or semi-batch process, and the density of the fluid may correspond to the density of specific inclusions added to this fluid in each batch (optionally only once per batch), so that for each batch supplied (for example , inside the mold) mixture of aerated fluid and inclusions such inclusions and the surrounding fluid will have essentially the same density during feeding and/or cooling.

The process of the present invention will substantially prevent the migration or movement of inclusions within the fluid composition during supply and/or cooling of the fluid until the fluid solidifies to a large extent, locking the inclusions in place in the resulting food composition or article. Thus, for example, one can either add inclusions with a uniform distribution within the product (for example, so that they do not settle to the bottom of the mold), or add inclusions to create a predetermined pattern that will be preserved during cooling and thus also present. in a solid food product.

It should be understood that the accuracy of the overall match between inclusion density and fluid composition density may be determined by meter sampling frequency, input parameter generation, control parameter calculation, and/or aerating means adjustment. The smaller the article, the more frequency can be used, since few inclusions can be introduced into a batch of the product, and there are likely to be large variations in density between the inclusions present in each batch. For larger articles, the article may be aerated as described herein to reduce, as a compromise, the density of the fluid to a value that is averaged over a larger sample of inclusions in order to minimize the average migration of inclusions within a portion of the article, assuming that some individual inclusions may still sink or float in the fluid to a greater extent than the average inclusions within this portion.

The process of the invention also allows the use of a much wider range of inclusion mixtures having a wide range of different densities, since the density of the fluid can be adjusted to the density of the inclusions used at any time, even if the components of the inclusion mixture during the process are subject to significant fluctuations, for example, due to inefficient mixing. It is even possible to change the inclusions used in the process (for example, by changing the inclusions added to the receiving tank or tanks for inclusions) in a continuous manner, without stopping the process and without adjusting the device, since in the process according to the invention the degree of aeration can be controlled automatically and not necessarily in real time. time and compensate fluctuations in the density of inclusions. Optionally, a plurality of inclusion receiving tanks containing different inclusions can be used as the source of the applied mixture of inclusions, and at least one inlet line can be switched between the plurality of tanks (optionally continuously) to change the type, relative proportion and/or density values of different inclusions , which are transported to the technological chamber.

In an alternative embodiment of the invention, the density of the fluid may be fixed (optionally without aeration or constant aeration), and in the process of the invention, the mixture of inclusions may be continuously adjusted to match the fixed density of the fluid while supplying and cooling the fluid to form the finished food product.

In a further embodiment of the invention, the process of the invention controls the density of the fluid by aeration and controls the density of the respective mixture of inclusions (for example, by controlling the proportion of different inclusions having different densities in the mixture) so that during supply and cooling of the fluid with inclusions with the formation of portions of the food product (for example, a molded product), the density values of both the fluid and the inclusions are essentially continuously, essentially the same (preferably continuously the same), optionally both adjustments are made simultaneously.

Advantageously, in one embodiment, the apparatus of the invention comprises at least one reservoir that acts as both at least one fluid reservoir and at least one inclusion reservoir; even more usefully, the device contains only one receiving reservoir, which receives both the composition of the fluid and inclusions. In this embodiment, it is preferable that the density of the fluid and/or inclusions (for example, in each batch thereof) has already been measured before mixing in one receiving tank (optionally outside the device according to the invention, for example, the supplier of the batch of these ingredients), and such previously certain density values may constitute all or part of the inputs, in which case the measurement means may be unnecessary or may include some identification means (such as a barcode) that associates a batch of ingredients with the corresponding input and/or density.

However, it is preferred that the inclusions and the fluid are added to the device separately. Conveniently, another embodiment of the device according to the invention comprises at least one fluid receptacle and/or at least one inclusion receptacle, which, if any, are not the same reservoir, but more conveniently that at least one fluid receptacle and at least one inclusion receptacle be present, and even more conveniently, the device comprises at least two receptacles; and most conveniently, two receiving tanks.

Preferably, the predetermined pattern is a uniform distribution of a plurality of inclusions within the fluid composition.

In one preferred embodiment of the invention, it is convenient that the inclusion or mixture of inclusions added to the receiving tank (initial mixture of inclusions) has an average density (initial density of inclusions) less than the average density (initial fluid density) of the fluid composition added to the receiving tank (initial fluid). At least one, preferably both initial density values can be determined from at least one input parameter, as described herein. In this embodiment, the initial inclusion density is lower than the initial density of the fluid, such that some (e.g., all) of the low density inclusions, unless additional steps are taken, will tend to float in the high density fluid (e.g., the dense fluid sinks to the bottom). gravity, causing the inclusions to move to the top of the fluid). In this embodiment, the gas used to aerate the fluid composition may have (or may be adjusted to have) a density lower than the initial inclusion density and the initial density of the fluid such that after aeration in the process of the invention, the final density the fluid fraction (final fluid density) in the aerated fluid composition in which the inclusion(s) is present decreases from the initial fluid density to a final fluid density substantially the same as the initial inclusion density.

Generally, since individual inclusions may contain trapped air (e.g., in surface irregularities and/or air pockets therein) and/or contain low density components, the initial inclusion density (averaged over many individual inclusions) is likely to be less than the initial density of the fluid, especially if the fluid contains a dense material such as chocolate mass.

However, in an alternative less preferred embodiment of the invention, it is useful that the initial inclusion density in the initial mixture of inclusions be greater than the initial density of the fluid in the initial fluid composition, so that some (for example, all) of the inclusion (s) of high density will tend to sink in a low density fluid (eg, move to the bottom of the fluid by gravity) unless further steps are taken. In this embodiment, the gas used to aerate the fluid composition may have (or may be adjusted to have) a higher density than the initial inclusion density and the initial density of the fluid, so that after aeration in the process of the invention, the final density fluid in the aerated fluid rises from the initial density of the fluid to a density substantially the same as the initial density of the inclusions. The average density of the gas or gases used to aerate the fluid can, if necessary, be brought to a suitable high density by, for example, including suitable dense (food) additives distributed therein prior to the use of the gas or gases in the aeration step.

The degree of aeration in the process of the invention is controlled by a control means, which may include any suitable means (such as a valve) that controls the amount of gas added to the fluid per unit volume; and/or changes the flow rate of gas injected into the fluid. Any suitable feeder and/or aerator known in the art can be used as the control means. In one preferred embodiment, the aeration control may operate by continuously generating at least one control parameter in response to feedback from a measurement of the instantaneous density of inclusions added at a particular point (i.e., using at least one measurement means of part of the device, with the generation of at least one input parameter Alternatively, or as in the previous embodiment, in another embodiment, the aeration control may involve the step of setting (optionally automatically or manually) at least one value at the beginning of the process (control parameter) based on the input parameter and the measuring means, which together constitute the stage of the initial measurement and/or calculation of the average density of the initial inclusions that will be added to the fluid (and the measurement and/or calculation can be performed automatically or manually).

Advantageously, the aeration is micro-aeration (particularly if the fluid is a chocolate material such as chocolate or a compound product), i.e. the bubbles are substantially invisible to the naked eye and thus the visible appearance of the fluid environment in the product will be essentially equivalent to the same product made with an aerated fluid.

In a broad sense, in another aspect of the present invention, there is provided an apparatus suitable for use in the process of the present invention, the apparatus comprising:

i) optionally at least one vessel suitable for receiving the flowable edible composition (fluid receptacle) and/or inclusions (inclusion receptacle) respectively;

ii) at least one inlet line, optionally in fluid communication with a corresponding at least one receiving vessel, if any, and at least one line suitable for transporting the corresponding fluid and/or inclusions in the process chamber;

iii) a process chamber containing an aeration means configured to introduce gas into the fluid composition, optionally containing inclusions, the aeration means being controlled by the control means;

iv) optionally an outlet line in fluid communication with the process chamber such that the aerated material containing the inclusions distributed therein can be transported through the outlet line for collection for subsequent use and/or to another device for further processing;

characterized in that:

A) the inlet line and/or process chamber (and optionally at least one receiving tank, if any) contain at least one measuring means that measures at least one input parameter, where at least one input parameter is capable of directly and/or or indirectly determine: the instantaneous density of inclusions and/or composition of the fluid in the device; and

B) the aeration means is configured to be controlled by control parameters [optionally in a feedback loop] to control the amount of gas supplied to the fluid composition, where the control means and the measuring means are in direct or indirect connection, so that the control parameters can be generated directly and/or indirectly in response to a change in input parameters.

Known methods for producing chocolate containing bubbles of gas (usually nitrogen or carbon dioxide). However, gas bubbles are generally visible to the consumer in such articles (eg, in articles sold by the Applicant under the registered trade name Aero®). Such visible bubbles with an average diameter of 100 µm or more are commonly referred to as macroaeration. Chocolate with bubbles that are small enough to be invisible to the naked eye, usually with an average bubble diameter of less than 100 microns, is called microaerated. There are technical issues with micro-aerated chocolate. For example, gas must be injected into the chocolate mass in a more precise manner using specialized equipment, otherwise there is a risk of bubbles coalescing to form larger bubbles. Also, be careful when serving. Micro-aerated chocolate mass is very sensitive to any form of mechanical stress that causes bubbles to coalesce. Therefore, to ensure optimal aeration quality, a pressurized supply directly into the mold is required.

The plastic viscosity of the chocolate material of the present invention before aeration is herein readily measured according to ICA method 46 (2000) under standard conditions, unless otherwise indicated, and is most preferably between 0.1 and 10 Pa.s. In one embodiment, this value can be measured using a Haake VT550 instrument.

The micro-aerated chocolate material of the invention as described herein (and/or prepared according to any process of the invention as described herein) has a total bubble surface area (TSA) of 0.5 to 2.2, preferably 0 .5 to 1.5, preferably 0.5 to 1.2; preferably 0.55 to 1.10, more preferably 0.6 to 1.0; most preferably 0.65 to 0.90, eg 0.7 to 0.8 m ² per 100 g of aerated chocolate material. The term "surface area" or "total surface area (TSA)" as used herein refers to a quantity that can be calculated from equation (1) of this document and/or measured by any suitable device or method known to those skilled in the art. . In one embodiment, TSA is Specific Surface Area (SSA) and can be measured as described in Determination of Surface Area. Adsorption Measurements by Continuous Flow Method, FM Nelsen, FT Eggertsen, Anal. Chem., 1958, 30(8), pp 1387-1390, for example using nitrogen gas with SSA calculations from the BET adsorption isotherm.

Equation (1):

(1),

(one),

where TSA is the total bubble surface area, P is the porosity of the aerated chocolate material, m _ac is the weight of the aerated composition (g), d _ac is the density of the aerated composition (g/cm ³ ) and r is the radius of an average sized bubble (cm) and the values P are in the range from 11 to 19%.

In the invention, d _ac is the density of the aerated composition (g/cm ³ ), which is lower than the density of the non-aerated composition. In one embodiment, d _ac is less than 1.33 g/cm ³ , less than 1.30 g/cm ³ , less than 1.25 g/cm ³ , less than 1.20 g/cm ³ , less than 1.18 g/cm 3 ³ , less than 1.15 g/cm ³ , less than 1.10 g/cm ³ . In one embodiment, d _ac is greater than 1.00 g/cm ³ , greater than 1.03 g/cm ³ , greater than 1.05 g/cm ³ , greater than 1.07 g/cm ³ , greater than 1.10 g/cm ³ , more than 1.12 g/cm ³ and more than 1.15 g/cm ³ . In a preferred embodiment, d _ac is greater than 1.00 g/cm ³ and less than 1.33 g/cm ³ .

In one embodiment, the radius r is less than 50 microns, less than 45 microns, less than 40 microns, or less than 35 microns. In one embodiment, the radius r is greater than 5 microns, greater than 10 microns, greater than 20 microns, and greater than 25 microns. For example, the radius r is less than 50 µm and more than 5 µm.

A suitable chocolate material is chocolate or a composite product, more suitable is chocolate, most suitable is dark and/or milk chocolate, such as milk chocolate, such as a molded milk chocolate bar (optionally with inclusions and/or fillers therein).

In one embodiment of the invention, the index of uniformity, which reflects the uniformity of the distribution of bubbles in the composition, can be determined by obtaining an image (using X-ray tomography and/or CLSM) and measuring the number of bubbles that are intersected by at least 3 parallel horizontal lines of equal length (preferably at least 1 cm) drawn on the image and located at an equal distance from each other and from the borders of the image. The ratio of the minimum number of bubbles in one of these lines to the maximum number of bubbles in one of these lines can be defined as the Bubble Number Distribution Homogeneity Index (NBHDI), which can be at least 0.8, preferably greater than or equal to 0.85, more preferably greater than or equal to 0.9, most preferably ≥ 0.95, such as about 1.

In another alternative or general embodiment of the invention, the homogeneity index, which reflects the homogeneity of the distribution of bubbles, can be determined by obtaining an image (using X-ray tomography and/or CLSM) and measuring the length of each line that is inside the cavity of the gas bubble, along each of the at least 3 parallel horizontal lines of equal length (preferably at least 1 cm) drawn on the image and equally spaced from each other and from the borders of the image. The ratio of the minimum cavity length on one of these lines to the maximum cavity length on one of these lines can be defined as the cavity length uniformity distribution index (VLBHDI), which can be at least 0.8, preferably greater than or equal to 0.85, more preferably greater than or equal to 0.9, most preferably ≥ 0.95, such as about 1.

In another aspect of the microaerated chocolate material of the invention, the inert gas bubbles are also characterized by the following parameters: X(90.3) is 100 µm; and Q(0) is 20 µm.

The size of the bubbles can be determined from images obtained using suitable instruments and methods known to those skilled in the art. Preferred methods are x-ray tomography and/or confocal laser scanning microscopy (CLSM), more preferred x-ray tomography. Both of these methods are described more fully below in this document.

In various embodiments, implementation of the present invention, the preferred values of the parameters will vary in accordance with the values of the claims, depending on the formulation of the used chocolate material. However, to demonstrate the benefits described herein, the chocolate material will have at least the parameter values given herein.

By micro-aerating a number of different chocolate formulations under different aeration conditions, Applicant has established those optimal compositions and/or process parameters of the invention that are chosen to achieve the respective and surprisingly advantageous properties of micro-aerated chocolate (described herein). These parameters define aspects of the present invention.

Without wishing to be bound by any theory, Applicant has observed that micro-aeration increases the viscosity of the aerated chocolate mass after serving. It is believed that small bubbles act like small particles, increasing the internal surface area for possible interactions within the flowing chocolate mass. Applicant has chosen the parameters used to define the present invention such that the degree of aeration is sufficient to increase the viscosity of the aerated chocolate mass sufficiently to stabilize the gas bubbles and reduce or eliminate fusion. Thus, the resulting miniature bubbles are of a more uniform size (narrow size distribution) and are distributed in a more homogeneous manner within the chocolate than in previous microaerated chocolate samples. This results in a high quality micro-aerated chocolate (eg based on the established end benefit properties described herein).

The present invention makes it possible to obtain a predetermined (eg, uniform) distribution of inclusions throughout a product, such as a chocolate bar, by matching the density of the aerated product (preferably micro-aerated chocolate) with the density of the inclusion. The extra viscosity (higher yield) of the aerated material also helps hold the inclusions in place.

It is useful that a special design of the nozzle is used to uniformly mix the inclusions in microaerated chocolate using a screw feeder. The tested inclusions were hazelnuts and almonds, the chocolate was Extrafino (Spain), aerated to a porosity of 14.5%.

Micro-aeration provides the same size impression but with less chocolate, and by reducing the amount of chocolate, the concentration of inclusions can be increased, which are generally healthier components of such a product and contain less sugar.

Consumer acceptance is improved as the number of inclusions visible on the top surface of the bar increases. The contrast between inclusions and chocolate is increased, which also positively affects the perception of more inclusions

The economic advantage is that less chocolate (and potentially inclusions) is required to achieve the same volume as products made using known methods.

Applicant's co-pending application (EP16190093.1) describes a process for incorporating inclusions into an aerated filler, but the invention uses specific fat blends to match the viscosity of the filler to the inclusions, and blends that legally cannot be used in chocolate. This approach also advantageously results in an effect on viscosity rather than density matching, since the level of aeration in the filler is much higher than when used in the present invention, for example, for micro-aerated chocolate.

The composition and process according to the invention, in which aeration is used to match the density of the bulk composition with the density of inclusions that are distributed in it, allows you to initially add and/or distribute inclusions uniformly and uniformly in the fluid composition (and/or with a predetermined pattern), and then, essentially, maintain the same relative positions without significant agglomeration or subsequent movement of the inclusions into the liquid when it is cooled (for example, without displacement by gravity to the bottom of the mold after feeding). The main part of the composition is a fluid medium, while the inclusions are mixed in it in such a way that the inclusions are not subjected to a destructive level of shear loads. When mixing inclusions with an aerated composition of a fluid or semi-fluid medium, density matching prevents the inclusions from significantly floating or sinking into the fluid, for example, when cooling and solidifying the aerated composition. In this way, the inclusions remain in place within the article, distributed as originally intended (eg, uniformly or according to a predetermined pattern), resulting in an article having an attractive appearance and long-term stability.

The aerated compositions of the invention containing one or more inclusions may preferably include an aerated fat-based confectionery composition, for example a fat-based confectionery composition such as filler and/or chocolate material.

It is useful that the inclusions may have a harder texture than the composition in which they are introduced; even more usefully, they may contain fruit, fruit pieces (including nuts) and/or other edible crispy and/or hard pieces.

Preferred inclusions have an average size of 1 to 50 mm, more preferably 2 to 40 mm, and even more preferably 3 to 25 mm; most preferably 5 to 10 mm.

In a further embodiment of the invention, the aerated food composition of the invention contains inclusions with an average diameter greater than 2 mm, for example inclusions that are retained by a 2 mm sieve. The inclusions may have a diameter ranging from 2 mm to 22.6 mm, for example inclusions that pass through a 22.6 mm sieve but are retained by a 2 mm sieve. The inclusions may have a diameter ranging from 2.83 mm to 11.2 mm, for example inclusions that pass through a 11.2 mm sieve but are retained by a 2.83 mm sieve.

Conveniently, in one embodiment, the inclusions in the process of the invention are initially distributed within the fluid composition substantially uniformly (equally and evenly). Advantageously, in another embodiment, the process of the invention distributes the inclusions in the fluid composition according to a predetermined pattern (which may be non-uniform), the pattern being, for example, aesthetically pleasing to the end user.

In any event, the fluid compositions of the invention are aerated to a density that maintains the inclusions substantially in place and prevents significant movement within the fluid composition, such as when forming a filler as part of a filled article or within a mold. Thus, the aerated fillers of the invention essentially prevent and/or prevent the agglomeration and/or sinking of the inclusions into the bottom of the composition, for example by gravity, so that the initial distribution of the inclusions (uniform and/or with a predetermined pattern) essentially retained in the finished composition, for example, after it has cooled and solidified.

Conveniently, inclusions include any of the following non-limiting list (more conveniently selected from the group consisting of):

fruits or fruit pieces, which may include: hard fruits (eg, nuts such as hazelnuts, almonds, Brazil nuts, cashews, peanuts, pecans and/or the like); soft fruits (eg raisins, cranberries, blueberries, blackcurrants, apples, pears, oranges, apricots and/or the like); and/or freeze-dried fruit pieces, candied fruit and/or alcohol-soaked fruit, the preferred soft fruit being dried fruit;

crunchy inclusions (e.g. caramel, coffee, biscuits, waffles, etc.);

herbs (eg, chives, dill, coriander, parsley);

cereals (e.g. puffed rice, puffed wheat, extruded cereal flakes),

chocolate or chocolate material (eg chocolate chips, chocolate figurines);

sugar confectionery (e.g. toffee pieces, marshmallows, glazed candies such as those available from Nestlé under the brand name mini SMARTIES®) and/or

any suitable mixtures and/or combinations thereof.

It should be understood that an inclusion may belong to more than one of the above lists.

In one embodiment of the invention, the selected inclusions are a mixture of many different inclusions, where each inclusion has a similar density (effectively within 20%, more effectively ± 10%, most effectively ± 5% of the average density of the mixture), so that the density range in the mixture of inclusions is narrow, more preferably the density of each inclusion is essentially the same.

In another embodiment of the invention, the selected inclusions are the same, and not a mixture of different inclusions, so that the density of the inclusions is essentially the same.

The present invention further relates to a confectionery product, such as a chocolate product, such as a chocolate bar and/or a chocolate bar, filled with an aerated filler of the invention and containing inclusions (optionally visible) distributed therein provided by the method described herein. If the filler is enclosed within an opaque outer shell, then the inclusions will not be visible when the product is used.

In general, the terms "product" and "composition" (such as "confectionery composition" and "confectionery product") may be used interchangeably herein unless the context clearly indicates otherwise, with the difference between them generally being that the product is in its final or near-final form, ready or fit for commercial use and consumption by the end user, and is usually sold under a trade name. Thus, the product may have many different areas and textures, of which the composition may be only one part. The composition (which may also be an article) may also be a component and/or ingredient used to make the article.

Preferably, the confectionery composition and/or article thereof and/or used in the present invention, which contains inclusions, may contain from 1 to 70%, more preferably from 1 to 20% and even more preferably from 2 to 15% by weight of inclusions in relation to to the weight of the composition and/or product taken as 100 wt. %.

In one embodiment of the invention, the confectionery includes an aerated chocolate material, such as a compound or chocolate.

Another embodiment of the invention includes a confectionery product with a filler, which contains from 20 to 70 wt. % aerated composition of the invention (preferably aerated filler). Optionally, the remainder of the article is a shell of chocolaty material, such as a compound or chocolate, which substantially encloses (preferably completely encloses) the article. In an even more preferred embodiment, in the filled praline according to the inventions, the aerated filler contains from 1 to 70 wt. % homogeneously distributed in it inclusions (relative to the mass of the filler).

Another embodiment of the invention includes a confectionery product with a filler, such as praline, which contains from 20 to 40%, more preferably from 25 to 35%, most preferably about 30 wt. % of the aerated filler product according to the invention, optionally containing inclusions in an amount of from 1 to 70 wt. % filler with inclusions uniformly distributed in it.

Another embodiment of the invention includes a filled confection, such as a filled chocolate bar or candy bar, which contains 50 to 70%, more preferably 55 to 65%, most preferably about 60 wt. % product aerated filler according to the invention, optionally with inclusions uniformly distributed in it.

Suitably, the confection of the invention comprises a chocolate material such as chocolate or a compound, more suitably chocolate, most suitably dark and/or milk chocolate, for example milk chocolate, such as a molded milk chocolate bar. (optionally with inclusions and/or fillers in it).

In another embodiment of the invention, the aerated food composition (and/or the confection containing the composition) contains inclusions that are distributed therein in accordance with a predetermined pattern, which may be uniform or non-uniform. The process of the invention provides a means (eg, based on the time the inclusions are added to the composition during delivery) to set the initial pattern if the distribution of the inclusions in the fluid composition will be substantially maintained in the final product.

Thus, for example, the inclusions can be placed so that they are visible inside or on the surface of the product, such as a chocolate product, i.e. at least the part of the inclusion facing the outer surface of the product is not covered by the material and is visible to the consumer. The inclusions are visible on the embossed side of the product, which is opposite the flat underside, and therefore, if the product is produced in a mold, the inclusions will be arranged in a pattern at the bottom of the mold.

Uniform distribution

In a further embodiment of the invention, the aerated food composition (and/or the confection containing the composition) contains inclusions that are substantially uniformly distributed within the aerated composition.

The homogeneity of the distribution of inclusions over the aerated filler will be evident upon visual inspection (for example, on the cross section of the product if the filler is completely closed). The problem in the prior art is that when large amounts of inclusions and/or large inclusions are added to known aerated compositions, the inclusions sink into the bottom of the fill because they cannot be held in place within the aerated fill, which has insufficient structure to prevent or reducing the movement of inclusions within the filler that move under the action of gravity due to their own weight. Thus, it is an object of one aspect of one embodiment of the present invention to provide aerated fills with inclusions evenly distributed from top to bottom along the height of the fill and/or remaining in substantially the same horizontal plane in the middle of the fill. Thus, in the aerated fills of the present invention, inclusions do not accumulate (or have a reduced tendency to accumulate) at the bottom of the fill.

It should also be understood that the terms "upper" and "lower" in relation to an article may be used interchangeably and may depend, for example, on how the article is formed and what its orientation under gravity is. Thus, for example, the top of the product in use or packaging may be the bottom of the product when molded during manufacture. The term "substantially horizontal" refers to a plane through the axis of the product, which during storage, transport and placement of the product in the store, is likely to be located essentially horizontally, for example, when the product lies flat on a predominantly (preferably completely) horizontal surface. The substantially horizontal surface is generally parallel to the main plane of the product, such as the flat underside of a large area of a filled chocolate bar. As used herein, the term "substantially vertical" refers to lines or planes that are substantially perpendicular (preferably perpendicular) to a substantially horizontal (preferably perfectly horizontal) line or plane, as defined herein. The preferred substantially vertical orientation is vertical, especially aligned with the direction of gravity in the typical position of the article in storage, transport and/or placement.

Thus, the exact definition of uniformity will depend on the size and shape of the product (and its filling component), the proportion and number of inclusions in relation to the amount of aerated filler, but regardless of the definition used, it is highly preferred that in aerated fillers with inclusions, inclusions do not accumulate at the periphery. filler.

In one embodiment of the invention, the term "substantially uniform" is used to mean that the inclusions are substantially uniform and evenly distributed along the height of the aerated fill of the invention, such that the height is measured along a substantially vertical plane within the confection, so that the inclusions are not disproportionately located at the lower or upper end of said plane, but are preferably substantially evenly distributed along it.

In yet another embodiment of the invention, the term "substantially homogeneous" is used to mean that the inclusions are substantially uniform and evenly distributed within the aerated filler (especially along its height) within the confectionery product so that the inclusions have a normal distribution of linear distances between them, and one standard deviation of these distances is not more than 10% of the linear length in any dimension of the product or filler component within it, and preferably such a distribution is measured in a substantially vertical plane.

In another embodiment of the invention, the term "substantially homogeneous" may be used instead of or as in the previous definition to refer to a measure of uniformity, defined by the index of uniformity, which measures how uniformly the inclusions are distributed within the composition, which is particularly suitable for use with large numbers of small inclusions. .

The homogeneity index can be determined by imaging (using X-ray tomography and/or CLSM) and measuring the number of inclusions that intersect at least 3 parallel horizontal lines of equal length (preferably at least 10 cm) drawn on the image and are on equal distance from each other and from the edges of the image. The ratio of the minimum number of inclusions in one of these lines to the maximum number of inclusions in one of these lines can be defined as the Number Distribution Uniformity Index (NHDI), which for aerated fillers according to the invention can be at least 0.4, preferably greater than or equal to 0.5, more preferably greater than or equal to 0.6, most preferably ≥ 0.7.

In another alternative or general embodiment of the invention, the homogeneity index, which reflects the uniformity of the distribution of inclusions, can be determined by imaging (by X-ray tomography and/or CLSM) and measuring the length of each line that is inside the inclusion along each of at least 3 parallel horizontal lines of equal length (preferably at least 1 cm) drawn across the image and equidistant from each other and from the edges of the image. The ratio of the minimum length on one of these lines to the maximum length on one of these lines can be defined as the Inclusion Length Distribution Uniformity Index (ILHDI), which can be at least 0.4, preferably greater than or equal to 0.5, more preferably greater than or equal to 0.6, most preferably ≥ 0.7.

The homogeneity index is measured on a sufficiently large volume of the sample, corresponding to the size and concentration of the inclusions present. Thus, for example, some larger inclusions (such as blueberries) can be added to the composition at a dosage ratio of 5% by weight of the filler (corresponding to approximately 8 pieces of fruit per 80 g serving of filler, which is approximately the amount that is available in one bar filled, so a much larger amount of filler and/or product sample size would be required to measure uniformity using any of the metrics described herein.

The Uniformity Index can also be used to measure the uniformity of bubbles within an aerated composition, and in a preferred embodiment bubbles can also be evenly distributed with NHDI and/or LHDI values that can be at least 0.8 and preferably greater than or equal to 0.85 , more preferably greater than or equal to 0.9.

Applicant has also found that in a preferred embodiment of the present invention, the aeration of the composition used in the process of the invention is controlled during the aeration process so that the gas flow rate remains substantially within the range to achieve the desired target porosity in the finished microaerated chocolate that corresponds to the input (th) inclusion (s). Such control may be carried out manually or automatically, for example, using sensors to automatically adjust the gas flow in the gas supply means in response to changes in the process (for example, changes in the throughput of the chocolate material), and may be carried out by a computer-controlled device and/ or with a feedback loop.

Alternatively, in another embodiment, density control can be achieved by determining, pre- and/or once during the process, one optimal control parameter (or one set of control parameters) for the aerator to be used in that process, and setting the aerator to that parameter (or one set of parameters) before starting the process and/or operation of the aeration means at this parameter (or set of parameters) throughout the process. The determination of the control parameter(s) may be a manual calculation; using a computer; using one or more measuring instruments; and/or the use of another suitable measure or parameter. This embodiment has the advantage of being simple and cost-free, since no new hardware, sensors, or controls need to be added to an existing device. In this embodiment, in accordance with the process of the invention, the operator can simply adjust the (optionally traditional) aerator to achieve a density that matches the density of the inclusions to be added and start the process without making additional interventions during the process.

The gas bubbles are preferably formed in the aerated compositions of the invention using an aeration means comprising an apparatus selected from one or more of the following and/or their components:

(i) rotor-stator mixer;

(ii) a gas injector in which gas is injected into the fluid (optionally at high pressure) at the injection site at a pressure above atmospheric pressure and below the pressure of the fluid; and

(iii) a jet depositor for applying fluid to the substrate at positive pressure; and/or

(iv) a modular mixing head with many different sets of rotor-stators.

Each of these aerators (i)-(iv) is described in more detail below.

The rotor/stator mixer may include at least one rotor/stator mixing head, such as the rotor/stators available from Haas under the trade name Mondomix®.

The gas injector may inject a fluid, preferably with the fluid having an operating pressure of 2 to 30 bar. The fluid may be transported by at least two pumps (optionally capable of operating at pressures from 2 to 30 bar) to pass through the injection section located between said pumps. The advantage is that when gas is injected between two pumps, the pressure in the injection section can be lower and/or can be shielded from the pressure in the rest of the device. The inert gas can be distributed in the fluid by injection at the injection site at high gas pressure (above atmospheric pressure). More suitably, the gas pressure in the injection section may be less than or equal to 9 bar and/or the pressure in the system may be at least 9 bar downstream of the injection section. The most suitable gas injectors may be gas injectors manufactured by and on behalf of the Applicant under the trademark Novac™, gas injectors defined herein and/or described in WO2005/063036, the contents of which are incorporated herein by reference.

As used herein, the term "jet depositor" refers to a device for delivering a fluid food product (eg, liquid, semi-liquid, or semi-solid food product) at positive pressure (i.e., a pressure in excess of ambient pressure). A preferred jet depositor (also referred to herein as a jet depositor) comprises a reciprocating food valve stem and/or is as described in Applicant's patent application WO2010/102716, the contents of which are incorporated herein by reference.

In a suitable process according to the invention, the composition is supplied by at least two pumps through the injection section, which is located between these pumps, while the inert gas is distributed in the composition by injection in the injection section at high gas pressure, more suitably the gas pressure is greater than or equal to 9 bar .

Conveniently, the modular mixing head comprises a plurality, and more conveniently at least three, and most conveniently three, different sets of rotor-stators, and for example, these modular mixers are commercially available and/or used by the applicant under the trademark Nestwhipper™.

More preferably, the aeration used herein comprises a Novac™ injector and/or jet depositor; even more preferably a Novac™ injector, most preferably in the zone where the gas is injected into the composition between two pumps, suitably at a pressure of 2 to 30 bar, more suitably 4 to 15 bar, even more suitably 6 up to 12 bar, most suitable from 8 to 11 bar, for example 9 bar or 10 bar.

Gas injectors, such as Novac™ injectors, provide a number of advantages for producing microaerated chocolate material and/or for use in the present invention. First, gas injection is essentially isolated from any pressure fluctuations that occur in the rest of the system. This provides a more stable flow of gas into the product. Secondly, injectors such as Novac™ injectors can optionally be operated at higher pressures than traditional rotor-stator systems (9 bar is the standard operating pressure for a Novac™ injector compared to a standard operating pressure of 6 bar for a mixer using rotary-stator mixing head such as the Mondomix® mixer). By connecting a gas injector to a jet jigger, the device becomes even more efficient as higher flow rates and hence higher line speeds can be obtained. Third, the entire system is completely pressurized up to the point of delivery. This provides the important benefits described herein, such as optimizing the final aeration quality and reducing the possibility of bubble coalescence.

In one preferred embodiment of the present invention, it was found that the two parameters in the process that had the greatest effect on porosity and aeration quality were gas flow and temperature. It turned out that the control of other parameters during aeration had little or no effect on the result. Without wishing to be bound by any theory, Applicant believes that in the production of microaerated chocolate, fat crystallization is the main factor that stabilizes the aerated structure. Micro-aerated chocolate is also stable over time.

Other preferred values for these parameters are described below.

In step (a), the gas distribution is conveniently carried out in the molten chocolate material at a mass flow rate of 0.6 to 12 kg/min; more conveniently from 1.2 to 9 kg/min; most conveniently from 2.4 to 6 kg/min.

Suitably, when the chocolate material is chocolate and/or the composite product in step (a), the gas is distributed in the composition at its temperature of 28 to 33°C, more suitably 30 to 32°C, most preferably 31°C. .

Additional preferred microaerated compositions that can be used in the process of the present invention may be any of those described in any of the Applicant's concurrent applications WO2018/041875 and WO2018/041870 establishing priority. Preferred porosity values, which correspond to typical inclusions, range from 10 to 19% by volume of the composition.

In a broad sense, in another aspect of the present invention proposed an article obtained and/or suitable for obtaining using the process according to the invention described in this document. Preferred articles of the invention contain inclusions distributed according to a predetermined pattern in the solid material, the precursor of which is the fluid composition. Advantageously, the articles of the invention have a predetermined pattern of inclusions therein, and more advantageously, have a substantially uniform distribution within the solid material. Conveniently, the articles of the invention are a molded article.

In yet another aspect of the invention, there is provided a control device suitable for use in combination with at least one of: the process of the invention, the device of the invention; and/or an additional device adapted to be used in at least one stage of the process according to the invention; where the additional device contains: at least one (optionally aerating) means for adjusting the density of the fluid composition; and at least one measurement means associated with the device to generate based on it at least one input parameter to generate at least one control parameter for controlling the aeration means;

moreover, the control device contains at least one block, separate and/or separable from the device according to the invention and/or additional device; while the control device is characterized in that it contains:

at least one input interface configured to connect with at least one measuring means to receive from it at least one input parameter; and

at least one output interface configured to be connected to at least one density control means to supply at least one control parameter to it; where during the use of the process according to the invention; device according to the invention and/or additional device, the control device is configured to:

receiving through at least one input interface at least one input parameter from at least one measuring means;

applying at least one input parameter to calculate at least one control parameter; and

transmitting at least one control parameter via at least one output interface to at least one density control means to control the density of the fluid so that it substantially matches the density of inclusions in accordance with the process of the invention.

In a preferred control device and/or device according to the invention and/or used in the invention, the density control means is an aeration means selected from those described herein.

In one embodiment, the control device according to the invention, the input and/or output interfaces may include a physical connection between the control device and one or more associated measuring and/or aeration means, for example, through direct mechanical connections and/or electrical cables to them.

In another embodiment of the control device of the invention, the input and/or output interfaces may include a remote connection (e.g., wireless, infrared, and/or web interface) in which there is no physical connection between the control device and one or more associated measuring instruments and /or means of aeration.

In a preferred embodiment of the control device of the invention, the control device is a single unit (e.g. in a single housing) that can be wired and/or wirelessly connected to the device of the invention and/or used in the process of the invention. The control device may optionally comprise at least one sensor, which may be associated with the process according to the invention and/or the device according to the invention and/or used in the invention. Alternatively, the control device of the invention may have no sensors and may be connected (via at least one input interface) to sensors that are already present and/or associated with the device of the invention and/or used in the invention. Advantageously, the control device of the invention may comprise solid state hardware (such as integrated circuits and/or microprocessors) having algorithms embedded therein (in the form of hardware, software, and/or firmware) so that the control unit can function as , as described herein, taking at least one input parameter and passing at least one suitable control parameter.

In yet another aspect of the present invention, the use of the control device of the invention for the purpose of controlling density in the process of the present invention is provided. Preferably, the control devices according to the invention are used in combination with the device according to the invention. However, alternatively or additionally, the control devices of the invention may be used in combination with a device suitable for use in the process of the present invention, the device being already known (such as a known aerator and/or supply means or the like), and more preferably so that the control device can be used to operate and/or control such a known device in a more optimal manner than previously.

In yet another aspect of the present invention, there is provided a method for modifying a device comprising an aeration means capable of modifying the density of an edible fluid composition and/or the density of inclusions mixed with it so that the density values are substantially the same, the method comprising the steps of:

a) obtaining a control device according to the invention;

b) optionally adding a measuring means to the device according to the invention and/or used in the process according to the invention; and

c) connecting the control device to operate with the aeration means to modify the density of the fluid and/or to operate with the inclusion receiving means such that the operation of the control device is capable of substantially matching the fluid density and the density of the inclusions.

Preferably, in step (c) of the process, the process is referred to as the process of the present invention.

Advantageously, in step (c) of the process, the input parameters from the measurement means are used to generate control parameters for the aeration means.

Conveniently, after modification in accordance with the method according to the invention, the device includes the device according to the invention, and more conveniently this is due to the modification, in which, for example, the device before modification is known, for example, is a traditional aerator or supply means.

Alternatively, the device before modification already contains a device of the invention that is already suitable for use in the process of the invention, in which case the method is used to provide improvements to the device of the invention, for example, to provide better throughput and/or ease of use in the process of the invention .

Additional aspects, embodiments and/or elements of the invention are presented in the claims of the present invention, which are incorporated into the description by reference.

Description of graphic materials

Embodiments are described solely by way of example, with reference to the accompanying drawings, which are described below.

On FIG. 1 is a photograph showing the use of a nozzle, referred to herein as nozzle 1, from which aerated chocolate is dispensed, showing a steady vertical flow of aerated chocolate as it falls.

On FIG. 2 is a cross-sectional photograph of a prior art molded chocolate bar with no inclusions, obtained by feeding micro-aerated chocolate into the mold as a flow of chocolate from nozzle 1, to demonstrate the aeration quality without inclusions, as a reference for comparison.

On FIG. 3 is a photograph of a cross-section of a molded chocolate bar with inclusions obtained from nozzle 1, where most of the larger visible air pockets in this bar correspond to the position of one of the inclusions.

On FIG. 4 is a photograph showing the flow of chocolate mass from the nozzle, referred to herein as nozzle 2.

On FIG. 5 is a cross-sectional photograph of a prior art molded chocolate bar with no inclusions, obtained by feeding micro-aerated chocolate into the mold as a stream of chocolate from nozzle 2, to demonstrate the aeration quality without inclusions, as a reference for comparison.

On FIG. 6 is a photograph of a cross-sectional photograph of a molded chocolate bar with inclusions made with nozzle 2, where bubbles are visible due to fusion, and that this sample was slightly darker than the corresponding sample made with nozzle 1 (shown in Fig. 3).

On FIG. 7 is a photograph of the back side of the chocolate bars obtained by feeding the chocolate mass together with the inclusions from nozzle 2, showing the even distribution of the inclusions over all the bars.

On FIG. 8 is a photograph of the demoulded bars made with nozzle 2, where several large air bubbles are visible on the surface of the bars.

On FIG. 9 is a photograph of aerated chocolate delivery using attachment B.

On FIG. 10 is a photograph of the chocolate delivered by nozzle 3, showing uneven distribution and tailing.

On FIG. 11 is a photograph of a cross-section of molded aerated chocolate without inclusions delivered by nozzle 3, which shows that the micro-aerated quality is poor, since there are clearly few visible bubbles.

On FIG. 12 is a schematic cross-sectional view of one embodiment of a nozzle (nozzle 4) for use with the device of the invention, showing an annular opening and an inner and outer manifold for use in the device for delivering a liquid, semi-liquid or semi-solid food aerated composition along with inclusions, wherein the orifice is in fluid communication with the outer of the two conduits, the aerated composition passing through the outer conduit in the direction indicated by arrows A and A' from the respective proximal to distal end; and where the inclusions pass through the internal highway in the direction indicated by arrows B and B', also from the respective proximal to distal end.

On FIG. 13 is a plan view of the nozzle 4 shown in FIG. 12 as viewed from the proximal end (top) shown in cross section along the plane indicated by line C-C.

On FIG. 14 is a schematic cross-sectional view of another embodiment of a nozzle (nozzle 5) for use in the invention (similar to nozzle 4 shown in FIGS. 12 and 13) with a frusto-conical deflector (105) partially defining an outer manifold through which flow aerated composition.

On FIG. 15 is a plan view of the tip 5 as viewed from the proximal end (top), shown in cross section along the plane indicated by line D-D.

On FIG. 16-18 show another embodiment of a nozzle (nozzle 6) for use in the invention.

On FIG. 16 shows a cross-section of the nozzle 6 in the upper, open position.

On FIG. 17 shows a cross-section of the nozzle 6 in the middle, closed position.

On FIG. 18 shows a cross section of the nozzle 6 in the lower, also open position.

On FIG. 19-20 shows another embodiment of the nozzle (nozzle 7) for use in the invention, having a screw for feeding inclusions along the internal line of the invention, where:

in FIG. 19 shows a cross section of the nozzle 7 in the closed position.

On FIG. 20 shows a cross section of the nozzle 7 in the upper, open position.

On FIG. 21 and 22 illustrate other embodiments of nozzles 8 for use in the present invention.

On FIG. 21 shows a part of the geometry of the base of the nozzle 8.

On FIG. 22 shows part of the geometry of the end section of the nozzle 8.

On FIG. 23 is a cross-sectional view of another embodiment of the invention, nozzle 9, with a central core containing a screw feeder for inclusions, and where the chocolate mass enters the device from a line perpendicular to the axis of the nozzle.

On FIG. 24 is a cross-sectional view of another embodiment of the invention, a nozzle 10 which has a central core containing a screw feeder for inclusions movable along the main axis of the core relative to an outer conduit through which the chocolate flows to an outlet where the corresponding surfaces of the annular ends of the walls of the central core and the annular ends of the walls of the outer manifold are made at an angle to the main axis of the core, so that in one (closed) position of the central core, the surfaces can abut against each other to form a seal and thus close the outer opening, preventing the chocolate from flowing through them.

On FIG. 25 and 26 are schematic cross-sections of a conventional nozzle (nozzle D) that can be used to deliver chocolate (without inclusions), for example in combination with a prior art dispenser such as described in WO2010/102716.

On FIG. 25 shows a cross-section of the nozzle D in the upper, open position.

On FIG. 26 shows a cross-section of the nozzle D in the lower, closed position.

In general, with respect to the element numbers shown in the figures in this document, unless the context clearly indicates otherwise, the same, similar or similar elements receive the same numbers that differ by an integer hundred (or have no hundreds digit), so the purpose of each element does not need to be described multiple times in this document, since it can be derived by analogy.

EMBODIMENTS FOR CARRYING OUT THE INVENTION

While specific embodiments are described herein, it should be understood that the claimed subject matter is not limited to the specific embodiments described and that alternative configurations are possible within the scope of the appended claims.

The embodiments and examples described herein may be used in conjunction with any suitable device for supplying and/or aerating a food fluid (such as a liquid, semi-liquid, or semi-solid food article), for example, using the inventive nozzles described herein. document. The problem of adding inclusions is not specific to a particular type of chocolate dispenser or aerator, but is relevant to different machines for serving other food products - aerated or not. Described below are examples of liquid, semi-liquid or semi-solid food delivery devices that can be used in the process of the invention.

An example of a suitable feeder is described in WO 2010/102716, the contents of which are incorporated herein by reference. An exemplary device comprises a fixed volume chamber for receiving a food product under positive pressure, the chamber being formed by the walls of the chamber, wherein one of the chamber walls is provided with an outlet for supplying a food product, the outlet being provided with a first sealing surface. The device also contains a valve stem, made with the possibility of reciprocating movement inside the chamber, and the direction along the length of the valve stem passes essentially perpendicular to the wall of the chamber, in which the outlet is provided, and the first end of the valve stem is provided with a second sealing surface. The second sealing surface of the valve stem is arranged to be pressed against the first sealing surface of the outlet, thereby closing the outlet. This device may be used in the process and/or comprise a part of the device of the present invention and/or may be operated in line with the device of the present invention for delivering a fluid composition to the orifice of the nozzle of the invention as described herein.

Examples of a suitable aeration device (aerator) have already been described above. It will be apparent that any of these or other known delivery means and/or aerators may carry out the steps of supplying and/or aerating the fluid composition (such as chocolate) either in separate steps (e.g., aerating by gas injection prior to supply) when, as a rule, these functions are performed by separate pieces of equipment, or together (for example, aeration occurs by gas injection immediately before supply), and then, as a rule, the aerator and the supply means are the same piece of equipment.

In any case, a known device (either one or more items of equipment) can be modified as described herein (for example, by adding at least one nozzle, as described herein), to form a device according to the invention, which can be used in process of the invention for supplying aerated fluids, such as aerated chocolate, in combination with inclusions.

Fig. 25 and 26 (schematic representation of the traditional nozzle D)

As a comparison, in FIG. 25 and 26 are enlarged views of the traditional nozzle D (919), which is a typical nozzle used for high pressure delivery of optionally aerated chocolate. Nozzle D is not suitable for use with compositions containing inclusions therein, as they will get stuck inside the nozzle, which will quickly clog. The turbulent agitation of the inclusions within the chocolate during delivery with nozzle D also destabilizes the chocolate, causing it to deaerate.

On FIG. 25 and 26 show the interaction between the inner conical surface (928) of the nozzle D, which forms the first sealing surface, and the conical surface (930) formed at the end of the valve stem (921), which forms the second sealing surface. The nozzle D has a substantially cylindrical configuration. In the example shown in FIG. 25 and 26, the male screw thread (919) on the nozzle D is screwed into the female screw thread in the hole (917) in the bottom plate (913) of the device (91). The core (932) for receiving the valve in the nozzle D is open into the chamber (95) inside the device (91). The core (932) for receiving the valve is connected to the exhaust core (934) of smaller diameter through the inner conical surface (928). The outlet core (934), which has a constant cross-section and diameter, terminates at the nozzle outlet (936) D. The valve stem (921) reciprocates between the first (open) position shown in FIG. 25 and the second (closed) position shown in FIG. 26. In the open position illustrated in FIG. 25, the conical surface (930) of the valve stem (921) is separated from the inner conical surface (928) of the nozzle D, so that the chamber (95) is connected by a valve receiving core (932) and the outlet core (934) to the outlet (936) of the nozzle , whereby the food product in the chamber (95) can flow under pressure past the conical surfaces (928) and (930) and be fed from the outlet (928) of the nozzle D (919). In the closed position shown in Fig. 27, the conical surface (930) of the valve stem is in contact with the inner conical surface (928) of the nozzle and blocks the connection between the valve receiving core (932) and the outlet core (934), so that the food in the chamber (95) cannot pass past the conical surfaces (928) and (930) and cannot be fed through the outlet (928) of the D nozzle (919). As is the case with the nozzles of the present invention and/or used in the present invention, the dimensions of the nozzle D vary depending on various parameters, including the composition of the food product and/or the gas used for aeration, the pressure under which the product is held in the chamber (95 ), and the desired feed rate.

As described, when inclusions are introduced into a fluid aerated food product either before or during aeration, mixing of the fluid and solids can result in deaeration of the aerated fluid and/or blockage of the gas injection or supply means in the aerator, which is undesirable. The nozzle embodiment claimed and/or described herein (such as any of nozzles 1-10) is intended to eliminate or at least mitigate the problems described herein and can be used in place of a conventional nozzle such as nozzle D.

Feeder

An example of a device for delivering a liquid, semi-liquid or semi-solid food product comprises a fixed volume chamber for receiving a food product at a positive pressure in the range of 4 to 12 bar, such as 4 to 6 bar, optionally such food product having already been aerated (for example, by injection gas or agitation) before being transported to the chamber. The chamber may optionally further comprise aeration means (eg means for injecting a gas into the liquid, optionally at high pressure) to aerate or further aerate the liquid material.

This device is also referred to herein as a feed means, and the feed means of the present invention (which may also optionally be an aerator) has at least one nozzle and/or can be configured to be used in the process of the present invention in combination with one or more of the other device elements described below.

In the exemplary delivery means, the chamber is provided with an inlet and outlet for delivering food into the chamber from a pump, and suitable pumps and delivery lines will be apparent to those skilled in the art. The pump is configured to deliver food into the chamber at a rate of, for example, approximately 125% of the intended delivery rate.

The side walls of the chamber may be provided as a single housing formed, for example, from cast stainless steel. The bottom and top walls of the chamber, which are essentially flat, may be formed from, for example, stainless steel plates connected to the side walls with bolts and a seal. The bottom wall of the chamber may be provided with a plurality of holes having a two-dimensional pattern to obtain a desired feeding pattern, for example, a two-dimensional pattern of holes may be provided in an array of uniform rows and columns of, for example, 64 holes. However, other configurations are also possible. A nozzle is installed in each of the holes, forming an outlet through which a food product is fed. The inner surface of the nozzle may be provided with a conical surface which serves as the first sealing surface. The device may also include a plurality of valve stems associated with respective outlets and a plurality of linear pneumatic actuators associated with respective valve stems.

Each valve stem may be in the form of an elongated rounded rod or needle. The first (lower) end of the stem may be provided with a conical surface that serves as a second sealing surface and is configured to make sealing contact with the first sealing surface of the corresponding nozzle, as described above. The valve stem may have a length that is somewhat less than the internal height of the chamber (measured from the inside surfaces of the bottom and top plates of the chamber). The second (upper) end of the valve stem may be attached to a suitable actuator which itself is attached to the top plate of the chamber. The actuator may be attached to the top plate of the camera in such a way that it can be accessed for repair or replacement without significant disassembly of the device.

The actuators and valve stems can be placed so that their axes are perpendicular to the bottom and top plates so that the actuators can be actuated to longitudinally move the valve stems relative to the walls of the chamber using reciprocating movement. The valve stems may be positioned so that when the valve stems are in their upper position, the outlets are open and the food product is delivered. When the valve stems are in their down position, the sealing surfaces of the nozzle components and the valve stems can be in sealing contact, thus closing the outlets and preventing the flow of food.

The actuators can operate independently so that the flow of the food product can be varied between different outlets, with a choice of the number of outlets open at any one time.

Each of the actuators can be connected to a pneumatic circuit (not shown) for linear movement and a controller (not shown) to control the pneumatic circuits. Suitable pneumatic circuits are known to those skilled in the art. Suitable controllers include programmable logic controllers (PLCs) and properly programmed computers.

During use of the device, the controller may be placed to control the actuators to independently open and close the respective outlets to start and stop the delivery of the food product. The flow of food through the outlets can be controlled by opening and closing the outlets in a cycle having a frequency of at least 2 Hz and by varying the fraction of the cycle time during which the outlet is open (i.e., by varying the ratio of durations).

The flow of the food product through the outlets may also depend, at least in part, on the pressure of the food product in the chamber. Thus, the controller may be provided with output from a pressure sensor (not shown) that measures the pressure in the chamber. The controller can control the actuators based on the registered pressure.

Instead of pneumatic actuators, the actuators may alternatively be other types of actuators such as electric moving coil actuators. Moving coil electric actuators can be configured with precise position control so that the flow of food through the outlets can be varied by adjusting the linear position of the valve stems.

The device may be provided with a distribution plate attached to the bottom plate. The distribution plate may connect outlets to a plurality of distribution plate outlets. The outlets of the distribution plate may be provided with a pressure controlled valve, the pressure controlled valve being positioned to close when the pressure drops below a predetermined pressure above atmospheric pressure.

The device can be placed in a food product molding line that performs periodic (discrete) movements. When the line is stationary, the device can move over the mold cavity at high speed and fill the mold cavity with food.

The traditional delivery means described above can be modified for use with simultaneous delivery of inclusions and aerated compositions as described herein. Such a modification may include the use of at least one nozzle, as described herein, having two lines in them, one for the fluid composition and the other for the inclusions. The supply means may also comprise a second chamber for holding the inclusions prior to being fed through the internal line.

On FIG. 1-26, this document illustrates certain examples of prior art nozzles and/or nozzles of the invention (such as nozzles 1-10) that can be used in the process of the invention as claimed herein and/or that are suitable for use with a device as described and/or claimed herein (such as a feeder as described above), for example, with reference to the figures presented herein. It should be understood that the valve stem (not necessarily shown in any of Figures 1-26 herein) may optionally be used in combination with any nozzle of the invention (such as nozzles 4-10 illustrated herein). The stem length can be adjusted to match the nozzle used, and thus, for example, nozzles 1-10 (which are not restrictive) need not be the same length. Although embodiments of the nozzle according to the invention and/or used in the invention described herein can be used with the device described herein and/or illustrated herein, other embodiments of the nozzle, as stated herein, can be used with a different device. . Accordingly, an embodiment of the nozzle as stated herein may have other shapes and other sizes in other embodiments, with the shape and dimensions of the nozzles shown in FIG. 1-26 are given by way of example only, and the claimed subject matter is not limited to the specific shapes and sizes described with reference to FIGS. 1–26.

General optional elements of nozzles according to the invention

Dual line nozzles of the invention (also referred to herein as dual nozzles or combination nozzles) comprise at least two channels or passageways (also referred to herein as lines and/or cores) that have an inner and outer line as described herein. document. The dual nozzles of the invention may optionally have a substantially cylindrical configuration, and it is convenient, for example, that the dual nozzles can be effectively fitted with a minimum amount of modifications within traditional delivery means that use single core nozzles with similar, essentially cylindrical configuration, size and shape.

For example, in a double nozzle according to the invention, the inner manifold may be a central cylindrical channel or a core surrounded by an outer manifold of a substantially annular cross-section when the cross section is viewed perpendicular to the axis of the central channel, so that in general the double nozzle is essentially cylindrical. The nozzle can be made as a single unit using a food grade material such as stainless steel. Although in the specific example described herein, the nozzle may be made from stainless steel, such as by machining a block of stainless steel, in alternative embodiments, it may be made from other food grade material, such as food grade metal or plastic material, using any suitable manufacturing process such as machining or casting. Although the term "core" may be used herein to describe a central internal channel or passage, it should be understood that the channel or passage need not be made by drilling the channel or passage.

In this document, the term "food grade" in relation to the material in this document means that the material may be in contact with foodstuffs suitable for human consumption, as defined in the relevant local legislation (also used in this document is the expression "suitable for food contact "). As of the filing date of this application in the European Union, relevant regulations regarding materials suitable for contact with food include EU Regulation 1935/2004 entitled Framework Regulation on materials and articles intended to come into contact with food and EU Regulation 2023/2006 , entitled Good Manufacturing Practice for materials and articles intended to come in contact with food. They also include EU Regulations: 10/2011 on food contact with plastic materials (as amended 2015/174, 202/2014, 1183/2012, 1183/2012, 1282/2011, 321/2011, 284/2011); 450/2009 on food contact with active and smart materials; 282/2008 on food contact with recycled plastic materials; 42/2007/42 on food contact with regenerated cellulose film; 1895/2005 on restrictions on food contact with certain epoxy materials; and EU directives 500/1984 on national legislation on food contact with ceramic products; and 11/1993 on the isolation of N-nitrosamines and N-nitrosating substances. Thus, in this document, the term "food material" means that the specified material complies with the aforementioned EU regulations and directives on suitability for food contact, and preferably such food materials are also those materials that will continue to comply with any updated rules and lists. materials produced in accordance with these and/or related EU regulations or directives.

The nozzles of the present invention and/or used in the present invention have a proximal end and a distal end. The proximal end may have a first (optionally outer) inlet for receiving a liquid, semi-liquid or semi-solid food product and a second internal inlet for receiving inclusions, although in another embodiment, the inlet that receives the food product may also be located elsewhere between the proximal and distal nozzle ends. The distal end may have an external outlet for delivering a liquid, semi-liquid or semi-solid food product (optionally aerated). The distal end may also have a second internal inlet for issuing inclusions. The inner core may extend from the inner inlet to the inner outlet. The outer line may extend from the first (optionally outer) inlet to the first outer outlet. The outer side of the nozzle may have various sections extending from the proximal end to the distal end.

The proximal portion at the proximal end of the nozzle may have a substantially cylindrical outer surface with an outer diameter suitable for insertion into the nozzle receiving hole in the delivery means. The cylindrical outer surface of the proximal portion of the nozzle may typically have an outer diameter in the range of, for example, 10 mm to 25 mm and a length in the direction of the core axis from the proximal end to the distal end of the nozzle (hereinafter referred to as the axial direction), for example, from 10 mm up to 35 mm. The actual dimensions in any particular example will depend on the holes in the delivery means into which the nozzle will be inserted and on the method of attachment. For example, the cylindrical outer surface of the proximal portion may be formed with an external screw thread to engage with an internal screw thread in the nozzle receiving hole in the delivery means. However, in other examples, various attachment mechanisms, eg, coupling mechanisms, clips, etc., may be provided to attach the nozzle to the delivery means, as will be appreciated by one skilled in the art.

In another exemplary embodiment of the invention, a nozzle of the invention (not shown) may be provided with a distal portion that includes a hexagonal shaped sleeve to facilitate screwing the nozzle into a receiving opening in the delivery means. The distal portion of the nozzle according to the invention may be provided with a flange having a shoulder that can abut the bottom surface of the delivery means when the nozzle is inserted into the nozzle receiving hole in the delivery means. For example, the sleeve may have a diameter of, for example, 10 mm to 25 mm and an axial length of, for example, 8 mm to 20 mm. The flange may assist in precise placement of the nozzle within the nozzle receiving hole. In another embodiment, the flange may be omitted and the sleeve may instead be shouldered by having an outer diameter greater than that of the cylindrical outer surface of the proximal portion of the nozzle. In other embodiments, the sleeve may have other shapes, such as a cylindrical shape. The shape of the sleeve may be selected, for example, in part based on the type of attachment mechanism for attaching the nozzle to the delivery means.

The distal end of the sleeve may be formed with a tapered outer distal portion that extends from the hexagonal portion of the sleeve and may taper towards both outlets (outer and inner) from the nozzle. In one example, the nozzle may have a conical (truncated cone-shaped) outer distal portion that tapers towards the outlets and terminates at a flat distal surface that surrounds the nozzle outlets. However, in other examples, the distal flat surface may be absent, and the frustoconical outer distal surface may terminate at the outlets. The tapered outer distal portion may have a length of up to 20 mm in the axial direction, for example, in accordance with a particular embodiment.

The two lines that may constitute the interior if a dual nozzle is used (through which particles and liquid can pass independently) may have different sections extending from at least one of the inlets at the proximal end of the nozzle to at least one of the outlets at the distal end. end of the nozzle.

The core, which may form the interior of the dual nozzle internal manifold through which inclusions pass, may have various portions extending from an internal inlet at the proximal end of the nozzle to an internal outlet at the distal end of the nozzle. Thus, for example, in one embodiment, the first tapered portion may reduce the inner core diameter of the inner manifold from its inlet to the core valve receiving portion. The conical surface of the first conical section may have an axial length of, for example, 1 mm to 10 mm. The cylindrical section for receiving the inner core flap may have a diameter of effectively 5 mm to 20 mm, more effectively 10 mm to 15 mm, and an axial length of, for example, 8 mm to 35 mm. The inner conical portion, which is the valve seat, may extend from the valve receiving portion to the inner portion of the exhaust core. The conical portion that is the valve seat may form a sealing portion with which a corresponding conical sealing portion of the valve (eg, the conical surface of the valve stem) may engage to close the outlet core portion. The surface of the valve seat conical portion may extend at a constant angle, for example, from 45° to 70° (the angle is chosen to coincide with the angle of the corresponding conical surface of the valve stem) from the valve receiving portion, which has a diameter preferably of 5 mm to 20 mm, more preferably 10 mm to 15 mm, to a portion of the outlet core having a diameter of preferably 1 mm to 4 mm, more preferably 1.5 mm to 3 mm. The valve can be used to release the sites of inclusions through the inner core in coordination with the control of fluid flow through the outer line. If the process is continuous, the flow of inclusions may be continuous, as well as the flow of liquid from the external line, or, if the process is used to supply discrete amounts of aerated liquid, the flow of inclusions can be temporarily interrupted so that the number of inclusions corresponds to the amount of liquid supplied.

In another example, for example, in one embodiment, the inner core may comprise internal helical vanes mounted to rotate against the inner surface of the core (or with a longitudinal gap between the vane and the core that is substantially less than the minimum inclusion size) , and the pitch and frequency of the spiral blades are chosen so that a given portion of inclusions is captured between successive spiral blades in the inner core. As the blades rotate in the inner core, the portions of the inclusions move distally within the core (preferably from the proximal to the distal end) and are fed from the inner core by means of an internal outlet. It is useful that the internal screw work in coordination with the liquid flow in the external line so that the portion of the supplied inclusions corresponds to the liquid supply rate.

In one embodiment of the nozzle, as stated herein, the core outlet portion of the internal manifold does not extend all the way from the valve seat conical portion to the inner core outlet. In one embodiment, a flared inner outlet is formed between the distal end of the inner outlet core and the inner outlet of the core. In the embodiment described above, the inner manifold outlet core portion may have a constant diameter of effectively 1 mm to 4 mm, more effectively 1.5 mm to 3 mm, and a length in the axial (longitudinal) direction preferably 4 mm to 25 mm. The flared outlet section of the inner core may have an axial length of, for example, 1.5 mm to 3 mm, and the surface of the flared outlet section may expand at a constant angle, preferably 15° to 45°, more preferably 20° to 40° to the axis of the inner core, to obtain an outlet having a diameter of, for example, from 3 mm to 8 mm. In another example, the nozzle according to the invention may be provided with an internal outlet having a diameter of at least twice, for example, 2-3 times the diameter of the outlet core portion of the inner manifold described previously. The inner outlet may be formed with a distinct and sharp edge at the meeting point with the flat distal surface or the surface of the outer tapered distal portion depending on whether there is a flat distal surface as described above. Although in the above example, the surface of the flared outlet section expands at a constant angle to the axis of the inner core, in other examples, the flared outlet section of the inner manifold may have different configurations. For example, in other embodiments, the flared outlet portion of the internal manifold may, for example, have a parabolic shape or a shape approaching a parabolic shape, such as a series of different angles approximating a parabolic shape. The resulting shape contains a series of partially conical surfaces, where the angle relative to the axis of successive partially conical surfaces in the axial direction gradually approaches the axial direction of the axis.

While specific embodiments are described herein, it should be understood that the claimed subject matter is not limited to the specific embodiments described and that alternative configurations are possible within the scope of the appended claims.

For example, in the examples and embodiments described herein, various portions of the inner piping core (inner core) are rounded in cross section perpendicular to the longitudinal axis (i.e., when viewed in a transverse plane) to facilitate manufacturing. It should be noted that the various regions of the inner core may not be exactly rounded and may deviate from this shape, for example due to manufacturing tolerances. Indeed, it should be noted that different sections of the inner core may have a different cross-sectional shape on the transverse plane (cross-section). For example, one or more portions of the inner core may be elliptical or oval in cross section. In this regard, although in the examples described the flared outlet portion of the inner core has a surface forming part of a regular conical surface that has a rounded cross section, in other examples the flared outlet portion may have a different cross-sectional shape. For example, in an alternative example, the flared outlet portion may form a portion of a surface, such as an elliptical or oval cone, ending in an outlet that is elliptical or oval in cross section and/or an oblique cone that converges to a vertex that is not aligned above the center of the inner release.

Examples

In the following, non-limiting examples of the invention will be described.

Comparative examples A-C (nozzles A-C) and examples 1-4 (corresponding nozzles 1-3)

In the following, four different nozzles according to the invention will be described, as well as some for comparison.

The nozzle 1 according to the invention is a nozzle of a new design containing a screw, which was formed by additive manufacturing (3D printing). Nozzle 1 is used to mix inclusions directly into aerated chocolate.

The nozzles 2 and 3 according to the invention are shown schematically in the respective FIGS. 12 and 13 (nozzle 2) and Figs. 14 and 15 (nozzle 3).

Nozzle A is a well-known nozzle for use with water and is commercially available from Festo.

Nozzle B is a known nozzle for use with air, commercially available from Festo, designed to be in a normally closed position and having a large diameter of 15 mm.

Nozzle C is a known nozzle for vacuum application, commercially available from Festo, designed to be in a normally open position and having a smaller diameter than nozzle 3.

In the tests below, nozzles A, 1, 2 and 3 were used with a Novac™ gas injector in the first method (where the outlet pressure of the Novac™ injector is atmospheric pressure). Nozzles B and C were used with a Novac™ injector in the second method (where the outlet pressure of the Novac™ injector is above atmospheric pressure).

As shown in FIG. 1, 2 and 3, nozzle A provides high quality micro-aerating of the finished chocolate bar without inclusions (see Fig. 2). The aerated mass flowed out of the nozzle in a well controlled manner and was easily adjustable (by simply turning the black section screw to open or close the gap between the two sections, see Fig. 1).

The inclusions can be fed into the chocolate stream by nozzle A to be introduced into it, however, the feed mechanism was inefficient and easily blocked when portions of inclusions passed through the nozzle. The central hole in nozzle A had an inward slope, which potentially prevented the flow of inclusions. It was found that tapping the nozzle during delivery helped unlock the nozzle (and this effect can also be achieved with a vibration system). The use of smaller inclusions (such as fine almond chunks compared to the larger pecan chunks used in most tests) did not reduce nozzle A's tendency to block when delivering inclusions.

Example 1 (nozzle 1)

See FIG. 4–8;

Nozzle 1 (containing a screw feeder) produces a micro-aerated product with homogeneously introduced inclusions throughout the chocolate mass. Without being bound by any theory, it is believed that this was facilitated by the automatic adjustment of the timing of the screw motor inside the nozzle 1, so that each portion of the inclusions is added to each serving of chocolate at a constant speed and time. Although a slight destabilization of the micro-aerating was noted and small but noticeable bubbles could be seen rising to the surface during serving, the resulting product contained uniformly mixed inclusions in the aerated chocolate mass. Bubble coalescence caused by the mechanical action of the screw feeder can be minimized by careful selection of the feeder parameters. It was also found that if the inclusions were not fed through the nozzle 1, some of the chocolate fell back into the hopper. Due to the potential destabilization of aeration, nozzle 1 was preferred for micro-aerated masses (where the bubbles are smaller) over macro-aerated masses (where the bubbles are larger).

The nozzle 2 is described below with reference to FIG. 12 and 13 and can be tested in the first method at atmospheric pressure.

The nozzle 3 is described below with reference to FIG. 14 and 15 and can be tested in the first method at atmospheric pressure.

Nozzles B and C

See Figs 9-11

Two known nozzles B and C, as described above, were tested as a comparison when feeding chocolate from a Novac™ injector. Nozzles B and C differed in that their normal position was closed (nozzle B) or open (nozzle C). Nozzles B and C were used to deliver chocolate masses containing inclusions under pressure, i.e. using the second method described above.

Any suitable device (such as a fruit dispenser commonly used in ice cream production) can be used to deliver suitable portions of inclusions to the Novac™ injector. In the present examples, nozzles B and C were tested first to ensure that they could maintain optimal aeration quality in the absence and then in the presence of inclusions to determine if the nozzles would be blocked by inclusions, regardless of how the inclusions were initially introduced into the Novac™ injector.

There were no significant differences in the performance of nozzles B and C. Although the quality of micro-aerating was satisfactory and slightly better than nozzle 2 without inclusions, feeding material with inclusions using nozzle B or C was a difficult task, with the mass "spinning" at the outlet of nozzle B or C. When using these nozzles to feed aerated chocolate at a distance from the form, the formation of significant "tails" was also noted. It has been found that the physical size of each nozzle B and C is a problem in terms of the design of the feed unit.

It has been found that nozzle 1 with a screw feeder in it has an advantage over traditional ready-made nozzles A, B or C. It was also found that the use of the first method (addition of inclusions at atmospheric pressure) is preferable in contrast to the introduction of inclusions in aerated chocolate under pressure. Nozzle 1 not only provides the most promising results in terms of inclusion uniformity, but can also be made from stainless steel using traditional machining methods (as well as 3D printing) and thus can be cheaper than a more complex design . Nozzle 1 can be used with a suitable medium that actively feeds inclusions into the mass without relying solely on gravity. Nozzle 1 provided superior micro-aerating quality of the delivered chocolate compared to Nozzles A, B and C tested. Nozzle 1 can be used to ensure uniform mixing of inclusions with aerated chocolate and/or can also be used in an additional method to fine-tune the amount of aerated chocolate fed from the nozzle .

Additional examples

Tests were carried out using a Novac™ injector to deliver aerated chocolate and using 3D printing to produce nozzles of the invention. Rice flakes were used as inclusions in combination with a traditional chocolate recipe that is used to make a chocolate bar sold by the applicant in Mexico under the registered trademark Crunch®. Two samples were successfully obtained (microaerated and macroaerated).

Example 4 (nozzle 4 and Fig. 12 and 13)

An additional embodiment of the present invention is shown in FIG. 12 and 13, and is also referred to herein as nozzle 4. The aerated composition, preferably aerated chocolate, is passed from the proximal end along the outer line in the direction of arrows A-A' to the outlet of the outer line at the distal end. The outer highway is formed by its proximal end, the inner space of the outer wall (1) and the outer surface of the inner wall 3, as well as the flow guide 5 at its distal end. As shown in FIG. 2, the outer manifold expands outwardly towards the outer annular outlet at its distal end formed by the edge of the flow guide 5 and the bottom of the outer wall 1. The outwardly expanding manifold is formed by the flow director which has a substantially flat circular plate shown in FIG. . 12 and 13. The particulate inclusions are conveyed from the proximal end through an internal highway, substantially circular in cross section, in the direction of arrows B-B', to the outlet of the internal highway at the distal end. The inner highway is formed by its proximal end, the inner space of the inner wall 3 and the inner rounded outlet at its distal end.

The aerated chocolate passes through the outer annular outlet to form a stream of liquid aerated composition in the form of a substantially annular curtain located around the circle defined by the outer annular outlet at its distal end, as indicated by arrows A'. The inclusions pass through the internal circular outlet to form a narrow internal stream of inclusion particles that flows within a substantially annular stream of aerated composition at its distal end as indicated by arrow B'. In this way, the inclusions are fed through the center of the nozzle, with the chocolate flowing from the outside, effectively enclosing them in the chocolate without any mechanical mixing element. Two streams of aerated composition A' and inclusions B' fall under the action of pressure and/or gravity from their respective distal ends towards a substrate (not shown), on which the aerated composition is supplied along with inclusions.

Advantageously, in this embodiment, the nozzles 4, as shown in FIG. 12 and 13, delivery will typically occur such that the major axis of the manifolds is substantially vertical, i.e., the proximal ends are positioned vertically over the distal ends. In this example, streams A' and B' fall into the air gap from their distal ends at least partially under the influence of gravity.

The advantage is that the inclusion stream B' and the aerated composition stream A' do not come into contact during feeding until they are fed, i.e. they are on the substrate. This minimizes gas loss in the aerated composition due to mixing and/or turbulence caused by interaction with the particulate stream, which may exit the inner circular outlet at a different flow rate than the aerated composition stream exits the outer annular outlet. holes.

Example 5 (nozzle 5 and Fig. 14 and 15)

Another embodiment of the present invention is shown in FIG. 14 and 15, and is also referred to herein as nozzle 5. The aerated composition, preferably aerated chocolate, is passed from the proximal end through the outer conduit in the direction of arrow A" to the outlet of the outer conduit 109 at the distal end. The outer manifold is formed by its proximal end, the inner space of the outer wall (101), the outer surface of the inner wall 103 and a frustoconical flow guide 105 at its distal end. As shown in FIG. 14, the outer manifold expands outwardly towards the outer annular outlet 108 at its distal end formed by the edge of the flow guide 105 and the bottom of the outer wall 101 along the vertical extent.

The outwardly expanding manifold may be formed by a flow director having a substantially frustoconical surface located in flow direction A parallel to a corresponding surface inside the outer wall 103 to form a manifold as shown in FIG. 13 and 14. Without being bound by any theory, it is believed that an outer manifold whose internal profile is partly formed by a frustoconical surface forms a smoother path for the composition to flow with less tendency to break up the aerated composition and/or turbulence that otherwise it can lead to loss of gas composition (deaeration).

Thus, in accordance with specific embodiments, where a conical surface or a portion thereof or a frustoconical surface is mentioned, it may be a regular conical surface or portion thereof, or it may be another type of conical surface or portion thereof.

In this embodiment, the nozzle 5 also has a number of other preferred optional features that may be advantageous. The short length of the nozzle, defined by the average distance from the proximal to the distal end, is indicated by arrows 111. The distance 111 is as short as practicable to prevent deaeration as the aerated material passes through the outer manifold. It is also useful that the outlets 108 and 106 lie along the same plane, preferably perpendicular to the plane passing through the center point at the proximal and distal ends of the nozzle. For the preferred nozzle, which is vertical, the outlets will lie in the same horizontal plane. In this embodiment, the inclusions passing through the inner core remain enclosed in the flow of chocolate, but any entrapped atmospheric air may be expelled as the composition flows into the mould.

The particulate inclusions are transferred from the proximal end through an internal highway, essentially rounded in cross section, in the direction of arrows B-B', to the outlet of the internal highway at the distal end. The internal highway is formed by its proximal end, the interior of the inner wall 103 and the internal rounded outlet 109 at its distal end.

The aerated chocolate passes through the outer annular outlet 108 to form a stream of liquid aerated composition in the form of a substantially annular curtain located around the circumference of the circle defined by the outer annular outlet at its distal end, as indicated by arrow A". The inclusions pass through the internal circular outlet 106 to form a narrow internal stream of inclusion particles that flows within a nearly annular stream of aerated composition at its distal end as indicated by arrow B'. As in the previous embodiment shown in FIG. 12 and 13, the inclusions are fed through the center of the nozzle, with the chocolate flowing from the outside, effectively enclosing the inclusions in the chocolate without any mechanical mixing element. The two streams of aerated composition A" and inclusions B" may fall under pressure and/or gravity from their respective distal ends towards a substrate (not shown) on which the aerated composition is supplied along with the inclusions.

Advantageously, in this embodiment, the nozzle 5 shown in FIG. 14 and 15, delivery typically occurs such that the major axis of the manifolds is substantially vertical, i.e., the proximal ends are positioned vertically over the distal ends. In this example, streams A" and B" fall into the air gap from their distal ends at least partially under the influence of gravity.

It is advantageous that the inclusion stream B" and the aerated composition stream A" are essentially not mixed during feeding, but are mixed after feeding, i.e. when they are on the substrate and/or in the mold. However, this does not rule out that the aerated chocolate may gently coat some or all of the inclusions during or after they exit the outlet. Minimizing or avoiding mechanical agitation of the streams minimizes gas loss in an aerated composition that is subjected to lower shear and/or turbulence that might otherwise result from overly vigorous interactions between the inclusion particles and the chocolate (e.g., under vigorous agitation) . For example, inclusions may exit the inner circular outlet at a different flow rate than the aerated composition exits the outer annular outlet, and this relative motion between the streams may cause unwanted air release if the streams are substantially mixed during delivery. If the final mixing of the inclusions and chocolate takes place in the mold, gentle vibration can be applied to the mold to minimize bubble coalescence.

Example 6 (nozzle 6 and Fig. 16-18)

On FIG. 16-18 show another nozzle embodiment (nozzle 6) for use in the invention, where:

in FIG. 16 shows a cross-section of the nozzle 6 in the upper, open position;

in FIG. 17 shows a cross-section of the nozzle 6 in the middle, closed position.

Example 7 (nozzle 7 and Fig. 19 and 20)

On FIG. 19-20 shows another embodiment of a nozzle (nozzle 7) for use in the invention, having a screw for feeding inclusions through the internal line according to the invention.

Example 8 (nozzle 8 and Fig. 21 and 22)

On FIG. 21-22 shows another embodiment of a nozzle for use in the present invention, nozzle 8, where the inclusions are initially fed through the device essentially horizontally by means of a line that interrupts the delivery path of the chocolate supplied along the vertical line, and there is a corresponding hole in the bottom wall inclusion lines (not shown), which allows both chocolate and inclusions to pass through the device under the force of gravity (via nozzle 8 and lines as described herein).

Example 9 (nozzle 9 and Fig. 23)

On FIG. 23 is a cross-sectional view of another embodiment of the invention, nozzle 9, with a central core containing a screw feeder for inclusions, and where the chocolate mass enters the device from a line perpendicular to the axis of the nozzle. The chocolate is allowed to wash over the central screw feeder and exit from the bottom as shown.

Example 10 (nozzle 10 and Fig. 24)

On FIG. 24 is a cross-sectional view of another embodiment of the invention, a nozzle 10 having a central core containing a screw feeder for inclusions movable along the major axis of the core with respect to an outer conduit through which the chocolate flows towards the outlet where the respective end surfaces The walls of the central core and the ends of the walls of the outer manifold are made at an angle to the main axis of the core, so that in one (closed) position of the central core, the faces of the surfaces can abut against each other to form a seal and thus close the outer opening and prevent chocolate from flowing through them. . This allows better control of the flow of chocolate than in those embodiments (eg nozzle 7) in which the inner and outer tubes meet at the edge and close the opening.

Comparative example D (nozzle D and Figs. 25 and 26)

Here is a known nozzle D, containing the valve stem, shown in the open (Fig. 25) and closed (Fig. 26) positions, as previously described. This valve stem may optionally be used or inserted into the nozzles and/or device of the present invention as a means to close either the internal line or (with modification) the external line.

Density matching

In each of the examples of the invention described herein, the gas flow rate (N ₂ ) was set once at the beginning of the process and corresponded to the density of the added inclusions, so that in this example, the inclusions essentially did not migrate inside the liquid chocolate fed into the mold, the time it takes for the chocolate to cool and harden and fix the inclusions in place. The gas flow rate was determined once each time, calculating the amount and rate of gas injection necessary to ensure that the density of the fluid was comparable to the specified density of the added inclusions, and additional operator intervention was not required.

However, similar embodiments and examples can be envisaged where the inclusions added change during the process and/or the mixture of inclusions has a large density variability, in which case the gas injection setting is manually adjusted by the operator during the process. Optionally, if the average density is measured by particle size, mass measurements and/or using another measuring tool (such as the tool shown schematically in the figures by elements numbered 20 (or n20, where "n" is a multiple of one hundred) , it is possible to generate input parameters that could be easily used to generate control parameters applied manually or automatically, directly or indirectly to adjust the gas pressures, gas flow and/or other parameters used by the Novac™ gas injector in the examples of the present invention.

Claims (30)

1. A method for producing an aerated food composition containing inclusions distributed in a solid material, and the method includes the steps: (a) obtaining a device suitable for use in the method of the present invention, and the device contains: i) optionally at least one vessel suitable for receiving the respective fluid edible composition, such as a fluid receptacle, and/or inclusions, such as an inclusion receptacle; ii) at least one inlet line, optionally in fluid communication with a corresponding at least one receiving vessel, if any, and at least one line suitable for transporting the corresponding fluid and/or inclusions in the process chamber; iii) a process chamber containing a density control means, which is an aeration means configured to change the density of the fluid composition and introduce gas into the fluid composition, optionally containing inclusions, and the control of the density control means is carried out using the control means; iv) optionally an outlet line in fluid communication with the process chamber such that material containing inclusions distributed therein can be transported through the outlet line to be collected for subsequent use and/or to another device for further processing; characterized in that: A) optionally, the inlet manifold and/or process chamber and optionally at least one receiving tank, if any, comprise at least one measuring means that measures at least one input parameter, wherein at least one input parameter is capable of directly and /or indirectly determine the instantaneous density of inclusions and/or composition of the fluid in the device; and C) the control of the aeration means is carried out by means of a control means for controlling the amount of gas supplied to the fluid composition, and optionally the control means and the measuring means are in direct or indirect connection so that the control parameters can be generated directly and/or indirectly in response to changes input parameters; (b) adding an inclusion and/or a plurality of inclusions to the inclusion reservoir and/or adding an edible fluid composition that is a solid material precursor to the fluid reservoir; (c) generating at least one input from the composition of the fluid and/or inclusion(s), optionally using at least one measuring means and optionally before the fluid and/or inclusions are in the process chamber; moreover, at least one input parameter is used to calculate the density of the inclusion (s) and/or the density of the composition of the fluid that will be transported into the process chamber, optionally at the moment; (d) transporting the inclusion(s) and/or fluid composition to the process chamber; optionally, the inclusion(s) are added to the fluid composition with a predetermined pattern; (e) generating at least one control parameter to control: (i) operation of the density control means in the process chamber and/or (ii) transporting the fluid composition and/or inclusions into the process chamber; (e) adjusting the density of the fluid composition in the process chamber using at least one control parameter to control the density control means, wherein the control parameter is calculated from at least one input parameter such that the density control means will match the density of the added(s) and / or the inclusion (s) introduced into it (s); and (f) optionally supplying the fluid composition through an outlet manifold to the substrate; (g) solidifying the fluid composition with the inclusion(s) distributed therein with the formation of a food product containing a solid material with inclusion(s) distributed therein, optionally with a predetermined pattern, in which the fluid edible composition is chocolate or a chocolate composite product. 2. The method according to claim 1, wherein in step B) the aeration means is configured to be controlled by a control means operating on the basis of control parameters in a feedback loop to control the amount of gas delivered to the fluid composition, where the control means and the measuring means are in direct or indirect connection so that control parameters can be generated directly and/or indirectly, optionally, in real time in response to changing input parameters, or wherein the measuring means includes the measurement(s) performed prior to the start of the method; and the aeration means is configured to be controlled by the control means, which includes pre-setting the aeration means based on fixed control parameters and/or input parameters calculated based on a measurement made by the measuring means prior to the start of the method. 3. The method according to claim 1 or 2, where in the stage of aeration (e) the density of inclusions used to calculate at least one control parameter is measured and / or calculated for the inclusions immediately before they are added and / or introduced into the fluid composition in technological chamber. 4. The method according to any one of paragraphs. 1-3, where in the aeration step (e) the initial inclusion density is used to calculate at least one control parameter in step (e). 5. The method according to any preceding claim, which is continuous and the instantaneous density of the fluid corresponds to the density of specific inclusions added to this fluid at any time, so that for each supplied portion, for example, into the form of a fluid mixture and inclusions such inclusions and the surrounding fluid will have the same density during feeding and/or cooling. 6. The method according to any preceding claim, wherein the substrate to which the fluid and inclusion composition is applied is a mold. 7. A microaerated article obtained by the method of any one of the preceding claims, wherein the average gas bubble size is 100 µm or less and which contains inclusions uniformly distributed within the microaerated article. 8. The article according to claim 7, which contains inclusions distributed in accordance with a predetermined pattern in a solid material, the precursor of which is the composition of the fluid. 9. An article according to claim 8, wherein the predetermined pattern of inclusions is a homogeneous distribution within the solid material.

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