SE417328B

SE417328B - PROCEDURE FOR THE DEODORIZATION OF COCOA MOTHER IN A THIN LAYER INDUSTRIES WHICH WERE FAT CONTINUOUSLY CONTINUOUSLY HOMOGENIZED TOGETHER WITH DEONIZED OR DISTILLED WATER

Info

Publication number: SE417328B
Application number: SE7800463A
Authority: SE
Inventors: K-E P Thuren
Original assignee: Fazer Ab
Priority date: 1978-01-16
Filing date: 1978-01-16
Publication date: 1981-03-09
Also published as: GB2012801A; DE2901093A1; SE7800463L; NL7900316A; GB2012801B

Description

7v80Q463-? ett deodoriserat kakaosmör, som kontinuerligt avlägsnas från tunnskiktsindunstaren. 7v80Q463-? a deodorized cocoa butter, which is continuously removed from the thin layer evaporator.

Vid förfarandet enligt uppfinningen homogeniseras kakao- smör kontinuerligt tillsammans med ca 10 vikt% destillerat eller avjoniserat vatten vid 65fl5°C. Detta homogenisat drives i ett tunt skikt av ca O,l mm genom en tunnskiktsindunstare under ett vakuum av ca 10-30 mm Hg och ett ångtryck av ca 2-3 atm.In the process of the invention, cocoa butter is continuously homogenized together with about 10% by weight of distilled or deionized water at 65 ° C. This homogenate is driven in a thin layer of about 0.1 mm through a thin layer evaporator under a vacuum of about 10-30 mm Hg and a vapor pressure of about 2-3 atm.

Vid passagen genom indunstaren avgår, förutom vatten, de flyktiga ämnensom skall avlägsnas för erhållande av deodoriserat kakaosmör. Driftsparametrarna är inte kritiska för förfarandet, men de ovan angivna_värdena är de som för närvarande anses ge de bästa resultaten. Vid en föredragen utföringsform av uppfinningen erhålles 4 liter av produkten per minut, och förlusterna är endast 0,3 %, vilket skall jämföras med ca 1,5 % förluster för det kända satsvisa förfarandet. Fördelarna med etta kontinuerliga förfarande är uppenbara.In the passage through the evaporator, in addition to water, the volatile substances are removed which must be removed to obtain deodorized cocoa butter. The operating parameters are not critical to the process, but the above values are the ones currently considered to give the best results. In a preferred embodiment of the invention, 4 liters of the product are obtained per minute, and the losses are only 0.3%, which is to be compared with about 1.5% losses for the known batch process. The advantages of this continuous process are obvious.

Produkten utsättas under en mycket kort tid (bråkdelen av en sekund) för'förhöjd temperatur, varför man undviker försämring av produkten genom bl a ökat peroxidtal. I och med att vattnet redan från början är jämnt fördelat 1 råvaran, när den upphettas i vakuum, kommer alla delar av den under behandling varande rå- varan att väsentligen samtidigt utsättas för ångdestillation, så att man erhåller en produkt med mycket jämn sammansättning.The product is exposed for a very short time (fraction of a second) to elevated temperature, so that deterioration of the product is avoided by, among other things, increased peroxide numbers. Since the water is evenly distributed in the raw material from the beginning, when it is heated in vacuum, all parts of the raw material under treatment will be subjected to steam distillation substantially simultaneously, so that a product with a very even composition is obtained.

Förlusterna av de naturligt förekommande antioxidationsmedlen, tokoferolerna, främst u-tokoferol, är ringa på grund av den synnerligen korta värmebehandlingstiden.The losses of the naturally occurring antioxidants, the tocopherols, mainly u-tocopherol, are small due to the extremely short heat treatment time.

Allmänt kan sägas att föreliggande uppfinning åstadkommer ett skonsamt, snabbt och smidigt sätt att deodorisera kakaosmör i anslutning till övriga kakao- och chokladtillverkning.In general it can be said that the present invention provides a gentle, fast and flexible way of deodorizing cocoa butter in connection with other cocoa and chocolate production.

Uppfinningen skall nu närmare beskrivas, och för att under- lätta förståelsen har ett blockschema bifogats.The invention will now be described in more detail, and in order to facilitate understanding, a block diagram has been attached.

Först renas råvaran genom att den filtreras i ett platt- filter, varefter den pumpas till ett mätkärl med bladomrörare, där ca 200 kg av det filtrerade kakaosmöret förblandas med ca 20 kg avjoniserat eller destillerat vatten. Denna blandning leds sedan till nästa kärl med turbomixomröring för homogenisering och föruppvärmning. Efter en temperaturjustering pumpas det förupp- värmda homogenisatet medelst en kontinuerlig doseringspump till. 'en tunnskiktsindunstare, vars driftsparametrar justeras till lämpliga värden med avseende pâ skikttjocklek, vakuum, ångtryckFirst, the raw material is purified by filtering it in a plate filter, after which it is pumped to a measuring vessel with a stirrer, where about 200 kg of the filtered cocoa butter is premixed with about 20 kg of deionized or distilled water. This mixture is then passed to the next vessel with turbomix stirring for homogenization and preheating. After a temperature adjustment, the preheated homogenate is pumped by means of a continuous dosing pump. a thin-layer evaporator, the operating parameters of which are adjusted to appropriate values with respect to layer thickness, vacuum, vapor pressure

Claims

1. 78ÛO¿163 ~ 7 and temèeratur. The evaporation device used, Liprocæherm -Evaporator, has been described in U.S. Pat. The deodorized product, which is removed from the thin-layer evaporator, is completely free of water and is of high quality, which is why it can be used directly in, for example, chocolate production. The invention will now be described in more detail with reference to a concrete embodiment. EXAMPLE 100 kg of filtered cocoa butter, press butter, with an aroma index of 50-70 according to W Rostagno et al (Rev. Int. Choc. (RIC) 25 (1970) 10, October) was homogenized together with 10 60 ° C. The homogenate was fed with a dosing pump into the above-mentioned deodorizer (Lipro-Therm-Evaporator). The vapor pressure in the device was adjusted to 2.5i0.3 atm, the vacuum to 10-30 mm Hg and the rotational speed to 1000-1500 r / min. Depending on the feed rate, deodorized cocoa butter of different degrees of deodorization was obtained, and expressed as aroma index, the values were from 6.5 to 15.0. CLAIM 1. A process for the continuous deodorization of cocoa butter by means of steam under elevated pressure and elevated temperature in vacuum, characterized in that the cocoa butter is continuously homogenized together with deionized or distilled water to a homogenized, which in a continuous process is subjected to steam distillation in a thin-film evaporator to evaporate the water and volatile flavorings and to form a deodorized cocoa butter, which is continuously removed from the thin-layer evaporator.

2. A process according to claim 1, characterized in that the deionized or distilled water is mixed in an amount of 10 000, 0% by weight, calculated on the homogenate.

3. A process according to claim 1 or 2, characterized in that the thin-layer evaporation is carried out at a vapor pressure of 2.5 x 0.5 atm, a temperature of 65 ° C and a vacuum of 10-30 mm. Hg. ~ BEFORE PUBLICATIONS: Sweden putentunsökun 7410267-4 US 3 921 709 (165-88) Other publications: Fette-Seifen-Anstrichmittel 64 Jahrgang, Nr 2, 1962 p. 145-150