WO2006079886A2 - Apparatus and method for producing aerated confectionery masses - Google Patents

Apparatus and method for producing aerated confectionery masses Download PDF

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Publication number
WO2006079886A2
WO2006079886A2 PCT/IB2005/004178 IB2005004178W WO2006079886A2 WO 2006079886 A2 WO2006079886 A2 WO 2006079886A2 IB 2005004178 W IB2005004178 W IB 2005004178W WO 2006079886 A2 WO2006079886 A2 WO 2006079886A2
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WO
WIPO (PCT)
Prior art keywords
mass
confectionery mass
aeration
confectionery
aeration unit
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IB2005/004178
Other languages
French (fr)
Inventor
Stephan Simburger
Stephen M. Pearson
Egidius Bizys
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kraft Foods R&D Inc Deutschland
Kraft Foods R&D Inc USA
Original Assignee
Kraft Foods R&D Inc Deutschland
Kraft Foods R&D Inc USA
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Publication of WO2006079886A2 publication Critical patent/WO2006079886A2/en
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0215—Mixing, kneading apparatus
    • A23G3/0221—Mixing, kneading apparatus with introduction or production of gas or under vacuum; Whipping; Manufacture of cellular mass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/001—Mixing, kneading processes
    • A23G3/0012—Mixing, kneading processes with introduction or production of gas or under vacuum; Whipping; Manufacture of cellular mass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/008—Apparatus for making soft uncured Italian cheese, e.g. Mozzarella, Ricotta, Pasta Filata cheese
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G19/00—Table service
    • A47G19/12—Vessels or pots for table use
    • A47G19/16—Tea infusers, e.g. infusing bags, egg-shaped infuses

Definitions

  • the invention relates to a method and an apparatus for producing an aerated confectionery mass .
  • a raw confectionery mass is fed by a feed pump from a supply to an aeration unit wherein the confectionery mass is aerated by introducing gas bubbles into the mass .
  • the aerated mass is then fed to a production line for the production of confectionery.
  • the confectionery mass is typically a chocolate mass but could also be a filling mass .
  • the chocolate mass is supplied from a mass tank to a tempering unit . In the mass tank the chocolate mass is usually heated to about 45 0 C in order to melt all crystals .
  • the chocolate mass is cooled down in the tempering unit to about 25 to 26 0 C and then reheated to about 29 to 31 0 C in order to melt all crystal structures with exception of the ⁇ - structure .
  • the apparatus comprises further a back-pressure regulating valve in an outlet conduit from the aeration unit for adjusting the pressure in the aeration-unit and a depositor hopper into which the aerated mass is fed from the backpressure valve and from which the mass is dispensed to a downstream production line for manufacturing a desired product .
  • WO 01/30174 discloses a confectionery aeration system of this type, wherein the depositor hopper includes a weir, to return excess chocolate to the mass tank or the tempering unit .
  • the aerated confectionery mass can be re- circulated from the depositor hopper to the aeration unit and back to the depositor hopper and the depositor hopper includes a level probe which controls the supply of fresh confectionery mass via the tempering unit to the aeration unit .
  • EP 0 724 836 discloses a similar system wherein excess aerated confectionery mass is returned via a restriction valve to the tempering unit and the returned portion of the confectionery mass is de-aerated .
  • the problem underlying the invention resides in how to avoid the necessity of de-tempering, de-aeration and re-tempering of the returned portion of the confectionery mass .
  • This problem is solved according to the invention by controlling the feed rate with which the confectionery mass is fed to the aeration device such that it corresponds to the demand of the production line and cooling the confectionery mass within the aeration device such that the confectionery mass is not heated within the aeration device above a predetermined limit .
  • the invention makes thus available a one-pass process by which the desired aeration level is achieved in one go .
  • the inventi- on makes possible a continuous aeration operation without the necessity to return any portion of the confectionery mass . A larger amount of energy is saved thereby.
  • the process is carried out usually in such a way that the gas bubbles are rather small so that they are not visible .
  • the gas bubbles can have a size of less than about 50 ⁇ m.
  • the aeration device comprises usually a stator and a rotor between which the confectionery mass and the gas , usually N 2 gas , are introduced. Shearing forces are developed by the rotation of the rotor and the gas bubbles are distributed by the shearing forces within the confectionery mass .
  • the size of the gas bubbles depend on the magnitude of the shearing forces which in turn depend on the constructional details of the aeration device, in particular the distance between stator elements and the rotor elements, as well as on the rotational speed of the rotor .
  • the rotational speed of the rotor is controlled such that the bubble size is just below 50 ⁇ tn.
  • the rotational speed is controlled to be not higher than necessary for producing gas bubbles of the desired size .
  • the energy consumption is lowered thereby.
  • the confectionery mass is heated less with lower rotational speed so that less energy is consumed for cooling the mass .
  • the feed rate of the aeration device is controlled in response to the demand of the production line .
  • a higher feed rate brings about a higher gas amount and a shorter dwelling time of the confectionery mass within the aeration device .
  • the rotational speed of the rotor is controlled in response to the flow rate in accordance with empirical values . The tendency, however, is that a higher flow rate makes necessary a higher rotational speed of the rotator.
  • a back-pressure valve is installed in the outlet of the aeration device .
  • the back-pressure produced by the back-pressure valve is the pressure prevailing in the aeration device .
  • the feed pump of the aeration device has to work against the back-pressure maintained by the back-pressure valve .
  • the value of the back-pressure produced by the back-pressure valve is adjustable and the back-pressure value is controlled in response to the flow rate of the confectionery mass .
  • the confectionery mass is supplied from the outlet into a depositor hopper from which the aerated confectionery mass is conducted to a production line, e . g . moulds for forming the desired product .
  • the depositor hopper includes a level indicator from which the signal indicating the demand of the production line is derived.
  • the apparatus includes a cascade control , including the following steps :
  • the rotational speed of the rotor, the pressure and the cooling power are controlled according to empirical tables by a control unit .
  • the parameters and the working principle are as follows for chocolate mass :
  • control unit The following parameters are inputted into the control unit :
  • aeration level of chocolate mass chocolate mass flow (preferably online-density) gas flow rotational speed of rotor - back pressure chocolate temperature at the inlet of the aeration device at the outlet of the aeration device temperature of cooling media
  • the control unit controls the feed pump of the aeration unit in order to increase or decrease the throughput of the aeration unit in accordance with the demand of the production device or line for forming the desired product .
  • Flow depending control of gas input pressure, rotation speed of the rotor, back-pressure and the temperature of the aerated mass are the key working principle . Any flow variations of units operating down-stream of the aeration unit are balanced by the control unit . Back-pressure , gas input , rotation speed and temperature of the aerated mass are adjusted to ensure the desired aeration level independently of flow variations caused by units placed down-stream of the aeration unit .
  • the advantages obtained by the claimed invention are primarily reduced start-up time and avoidance of any recirculated masses, which would need to be de-tempered, de-aerated and re- tempered.
  • the invention is applicable primarily to chocolate and filling masses .
  • Figure 1 shows a first embodiment of the invention .
  • Figure 2 shows a second embodiment of the invention .
  • Figure 3 shows a flow diagram of the control principle which constitutes a cascade control .
  • Figure 4 shows a table of the mass flow vs . pressure .
  • Figure 5 shows a table of mass flow vs . rotation speed.
  • fresh chocolate mass is fed into a mass tank 10 at a temperature of about 45°C .
  • the fresh chocolate mass is withdrawn from the bottom of the mass tank 10 and fed to a tempering unit 12 by a feed pump 14.
  • the feed pump 14 is a positive displacement pump .
  • the temperature of the chocolate mass is first decreased to about 27°C and then raised to about 29 to 31 0 C in the tempering unit 12.
  • From the tempering unit the chocolate mass is fed to a micro-aeration unit 18.
  • the micro-aeration unit 18 includes a stator and a rotor which is driven by a motor 20.
  • the rotor has the form of a paddle wheel .
  • the chocolate mass is stirred and kneaded in the micro- aeration unit 18 between the stator and the rotor and N 2 gas is added with a pressure of about 3 bar so that an aeration level of about 10 % is achieved.
  • the aerated chocolate mass is fed from the outlet 22 of the micro-aeration unit through a back-pressure regulating valve 22 into a depositor hopper 24 from which the aerated chocolate mass is further processed.
  • a switch 26 is provided at the outlet of the micro-aeration unit 18 so that the aerated chocolate can be returned to the mass tank 10 during start-up of the system in order to drain the system.
  • a decrystallizer 34 is arranged in this return conduit . Apart from the start-up operation, the aerated chocolate mass is not re-circulated or returned to the mass tank 10.
  • the depositor hopper 24 has a level detector 28.
  • the signal of the level detector 28 indicates the demand of the production line . The higher the level is , the lower is the demand and vice versa .
  • the signal of the level detector 28 is transmitted to a control unit 30 which controlls the feed rate of the feed pump 14 such that the level of the confectionery mass in the depositor hopper 24 corresponds to a nominal level .
  • the control unit 30 controls also the pressure in the N 2 feed line such that the N 2 feed rate is proportional to the feed rate of the confectionery mass , whereby a constant aeration level in the confectionery mass delivered from the aeration device 18 is obtained .
  • the control unit 30 controls also the rotational speed of the rotor of the aeration unit 18 and the back-pressure adjusted by the back-pressure valve 22. These two parameters are decisive for the size of the air bubbles .
  • a higher rotational speed of the rotor and a higher pressure in the aeration unit bring about a smaller bubble size .
  • a higher feed rate of the feed pump 14 results in a shorter dwelling time of the confectionery mass within the aeration unit 18 , which, in turn, results in a larger bubble size .
  • a higher feed rate of the feed pump 14 has therefore to be compensated for by a higher rotational speed of the rotor and higher pressure in the aeration unit 18.
  • Control of the rotational speed of the rotor and of the back- pressure is preferred in order to save energy. It is possible to run the aeration device 18 continuously with the maximum rotational speed of the rotor and the maximum back-pressure, as they are necessary for a maximum feed rate of the feed pump 14. This results in an unnecessary high power consumption at lower feed rates because at lower feed rates the size of the gas bubbles will then be smaller than necessary.
  • the size of the gas bubbles needs not to be smaller than 50 ⁇ m in order not to be visible . The smaller size of the gas bubbles does not detract from the quality of the product but is a waste of energy. Control of the temperature is , however, important .
  • the rotating rotator develops heat within the aeration unit .
  • the amount of heat depends on the rotational speed of the rotator as well as on the dwelling time of the mass within the aeration unit 18 , i . e . on the feed rate of the feed pump 14.
  • the aeration unit 18 includes therefore means for controlling the temperature of the confectionery mass .
  • the inner walls of the aeration unit 18 can include a cooling j acket or pipe through which a cooling medium like water circulates .
  • the inlet temperature of the cooling medium and the flow rate are adjusted in order to produce the desired cooling effect .
  • the temperature of the confectionery mass at the outlet of the aeration unit 18 is measured and transmitted to the control unit 30 , which also controls the cooling equipment of the aeration unit 18.
  • control unit 30 constitutes a cascade control, whereas the demand of the production line leads to a predetermined ratio of the gas feed rate relative to the confectio- nery mass feed rate . Dependent on this , the rotational speed of the rotor is adjusted. The cascade continues with an adjustment of pressure which requires changing the temperature of the cooling media adapted to the new conditions .
  • Aeration units 18 having suitable cooling means are inter alia the models Rotoplus 3000 and Rotoplus 1000 of Tanis Food Tec and the models T-2000 and T-750 of Trefa Continu Aerating systems .
  • Figure 4 and Figure 5 show the dependency of the pressure and rotation speed respectively on the mass flow for the Aeration unit T-2000 of Trefa Continu Aerating system.
  • FIG. 2 shows an embodiment of the invention wherein the single feed pump 14 is replaced by a first and a second feed pump 15 , 16.
  • the first feed pump 15 is arranged between the mass tank 10 and the tempering unit 12 and the second feed pump 16 is arranged between the tempering unit 12 and the micro-aeration unit 18.
  • the second feed pump 16 is a positive displacement pump and controled in the same way as the single feed pump 14 of the first embodiment shown in Figure 1.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

For producing an aerated confectionery mass, a raw confectio­nery ass is fed at a feed rate from a supply (10, 12) to an aeration unit (18) for introducing gas into the confectionery mass and wherein the aerated confectionery mass is fed to a production line (32) for the production of confectionery. The feed rate of the raw confectionery mass is controlled such that it corresponds to the demand of the production line (32), the amount of introduced gas is controlled in response to the feed rate of the confectionery mass so that the aeration level of the confectionery mass remains substantially constant and the temperature of the aeration mass within the aeration unit (18) is controlled such that it remains substantially constant and independent from the feed rate. The aeration unit (18) may include a rotor for stirring and kneading the confectionery mass containing the introduced gas, the rotational speed of the rotor being controlled such that it is enhanced for higher feed rates and reduced for lower feed rates in order to produce gas bubbles of approximately the same size independent from the feed rate.

Description

Apparatus and method for producing aerated confectionery masses
Description
The invention relates to a method and an apparatus for producing an aerated confectionery mass . A raw confectionery mass is fed by a feed pump from a supply to an aeration unit wherein the confectionery mass is aerated by introducing gas bubbles into the mass . The aerated mass is then fed to a production line for the production of confectionery.
The confectionery mass is typically a chocolate mass but could also be a filling mass . The chocolate mass is supplied from a mass tank to a tempering unit . In the mass tank the chocolate mass is usually heated to about 450C in order to melt all crystals . The chocolate mass is cooled down in the tempering unit to about 25 to 260C and then reheated to about 29 to 310C in order to melt all crystal structures with exception of the β- structure . The apparatus comprises further a back-pressure regulating valve in an outlet conduit from the aeration unit for adjusting the pressure in the aeration-unit and a depositor hopper into which the aerated mass is fed from the backpressure valve and from which the mass is dispensed to a downstream production line for manufacturing a desired product .
WO 01/30174 discloses a confectionery aeration system of this type, wherein the depositor hopper includes a weir, to return excess chocolate to the mass tank or the tempering unit . Alternatively, the aerated confectionery mass can be re- circulated from the depositor hopper to the aeration unit and back to the depositor hopper and the depositor hopper includes a level probe which controls the supply of fresh confectionery mass via the tempering unit to the aeration unit . EP 0 724 836 discloses a similar system wherein excess aerated confectionery mass is returned via a restriction valve to the tempering unit and the returned portion of the confectionery mass is de-aerated .
The problem underlying the invention resides in how to avoid the necessity of de-tempering, de-aeration and re-tempering of the returned portion of the confectionery mass .
This problem is solved according to the invention by controlling the feed rate with which the confectionery mass is fed to the aeration device such that it corresponds to the demand of the production line and cooling the confectionery mass within the aeration device such that the confectionery mass is not heated within the aeration device above a predetermined limit .
The invention makes thus available a one-pass process by which the desired aeration level is achieved in one go . The inventi- on makes possible a continuous aeration operation without the necessity to return any portion of the confectionery mass . A larger amount of energy is saved thereby.
Because the confectionery mass is fed to the aeration device in accordance with the demand of the production line, no portion of the confectionery mass has to be returned. This means that the throughput of the aeration device varies and the heat developed within the aeration device is transferred to a varying amount of confectionery mass . It is therefore necessary to cool the confectionery mass within the aeration device in order to avoid overheating.
The process is carried out usually in such a way that the gas bubbles are rather small so that they are not visible . The gas bubbles can have a size of less than about 50 μm. The aeration device comprises usually a stator and a rotor between which the confectionery mass and the gas , usually N2 gas , are introduced. Shearing forces are developed by the rotation of the rotor and the gas bubbles are distributed by the shearing forces within the confectionery mass . The size of the gas bubbles depend on the magnitude of the shearing forces which in turn depend on the constructional details of the aeration device, in particular the distance between stator elements and the rotor elements, as well as on the rotational speed of the rotor . Preferably, the rotational speed of the rotor is controlled such that the bubble size is just below 50 μtn. The rotational speed is controlled to be not higher than necessary for producing gas bubbles of the desired size . The energy consumption is lowered thereby. In addition the confectionery mass is heated less with lower rotational speed so that less energy is consumed for cooling the mass .
As mentioned, the feed rate of the aeration device is controlled in response to the demand of the production line . A higher feed rate brings about a higher gas amount and a shorter dwelling time of the confectionery mass within the aeration device . In order to compensate for the shorter dwelling time, it is necessary to enhance the rotational speed of the rotor. Higher shearing forces are produced thereby so that the air bubbles are distributed uniformly within the confectionery mass and the bubble size is reduced. The rotational speed of the rotor is controlled in response to the flow rate in accordance with empirical values . The tendency, however, is that a higher flow rate makes necessary a higher rotational speed of the rotator.
Preferably, a back-pressure valve is installed in the outlet of the aeration device . The back-pressure produced by the back-pressure valve is the pressure prevailing in the aeration device . The feed pump of the aeration device has to work against the back-pressure maintained by the back-pressure valve . The higher the back-pressure is the smaller are the bubbles produced by the aeration device . Preferably, the value of the back-pressure produced by the back-pressure valve is adjustable and the back-pressure value is controlled in response to the flow rate of the confectionery mass .
The confectionery mass is supplied from the outlet into a depositor hopper from which the aerated confectionery mass is conducted to a production line, e . g . moulds for forming the desired product . The depositor hopper includes a level indicator from which the signal indicating the demand of the production line is derived.
In the most preferred form the apparatus includes a cascade control , including the following steps :
controlling the feed pump of the aeration device in response to the demand of the production line ;
controlling the gas feed rate to be a predetermined percentage of the confectionery mass feed rate ;
controlling the rotational speed of the rotor of the aeration device in response to the feed rate of the confectionery mass such that the size of the gas bubbles is below a predetermined level ;
controlling the pressure within the aeration device in response to the confectionery mass feed rate ;
- controlling the cooling power such that the temperature of the confectionery mass is in the aeration device within a predetermined temperature range .
The rotational speed of the rotor, the pressure and the cooling power are controlled according to empirical tables by a control unit . The parameters and the working principle are as follows for chocolate mass :
The following parameters are inputted into the control unit :
desired aeration level of chocolate mass chocolate mass flow (preferably online-density) gas flow rotational speed of rotor - back pressure chocolate temperature at the inlet of the aeration device at the outlet of the aeration device temperature of cooling media
Working principle : based on the demand of the downstream production line the aeration unit will either increase or decrease the throughput while ensuring required aeration level (e . g. 10%) :
Increase of chocolate mass throughput :
amount of chocolate mass and gas flow will be adjusted accordingly to defined ratio resp . online density reading increase of rotor speed increase of back pressure control of temperature difference between inlet and outlet - in case of temperature increase of chocolate mass at the outlet decrease of the temperature of the cooling media to maintain initial difference in case of still increasing chocolate outlet temperature while minimum temperature for cooling media is achieved, a decrease of rotor speed is required
Decrease of chocolate mass throughput : amount of chocolate mass and gas flow will be adjusted accordingly to defined ratio resp . online density- reading decrease of back pressure (minimum 3.0 bars ) - decrease of rotor speed control of temperature difference between inlet and outlet in case of temperature increase of chocolate mass at outlet decrease of the temperature of the cooling media to maintain initial difference
During continuous operation no portion of the mass will be returned from the aeration unit to the mass tank or tempering unit . The control unit controls the feed pump of the aeration unit in order to increase or decrease the throughput of the aeration unit in accordance with the demand of the production device or line for forming the desired product .
Flow depending control of gas input pressure, rotation speed of the rotor, back-pressure and the temperature of the aerated mass are the key working principle . Any flow variations of units operating down-stream of the aeration unit are balanced by the control unit . Back-pressure , gas input , rotation speed and temperature of the aerated mass are adjusted to ensure the desired aeration level independently of flow variations caused by units placed down-stream of the aeration unit .
The advantages obtained by the claimed invention are primarily reduced start-up time and avoidance of any recirculated masses, which would need to be de-tempered, de-aerated and re- tempered.
The invention is applicable primarily to chocolate and filling masses .
A preferred embodiment of the invention will now be described with reference to the drawings in more details , in which : Figure 1 shows a first embodiment of the invention . Figure 2 shows a second embodiment of the invention . Figure 3 shows a flow diagram of the control principle which constitutes a cascade control . Figure 4 shows a table of the mass flow vs . pressure . Figure 5 shows a table of mass flow vs . rotation speed.
As shown in Figure 1 fresh chocolate mass is fed into a mass tank 10 at a temperature of about 45°C . The fresh chocolate mass is withdrawn from the bottom of the mass tank 10 and fed to a tempering unit 12 by a feed pump 14. The feed pump 14 is a positive displacement pump . The temperature of the chocolate mass is first decreased to about 27°C and then raised to about 29 to 310C in the tempering unit 12. From the tempering unit the chocolate mass is fed to a micro-aeration unit 18. The micro-aeration unit 18 includes a stator and a rotor which is driven by a motor 20. The rotor has the form of a paddle wheel . The chocolate mass is stirred and kneaded in the micro- aeration unit 18 between the stator and the rotor and N2 gas is added with a pressure of about 3 bar so that an aeration level of about 10 % is achieved. The aerated chocolate mass is fed from the outlet 22 of the micro-aeration unit through a back-pressure regulating valve 22 into a depositor hopper 24 from which the aerated chocolate mass is further processed.
A switch 26 is provided at the outlet of the micro-aeration unit 18 so that the aerated chocolate can be returned to the mass tank 10 during start-up of the system in order to drain the system. A decrystallizer 34 is arranged in this return conduit . Apart from the start-up operation, the aerated chocolate mass is not re-circulated or returned to the mass tank 10.
The depositor hopper 24 has a level detector 28. The signal of the level detector 28 indicates the demand of the production line . The higher the level is , the lower is the demand and vice versa . The signal of the level detector 28 is transmitted to a control unit 30 which controlls the feed rate of the feed pump 14 such that the level of the confectionery mass in the depositor hopper 24 corresponds to a nominal level .
The control unit 30 controls also the pressure in the N2 feed line such that the N2 feed rate is proportional to the feed rate of the confectionery mass , whereby a constant aeration level in the confectionery mass delivered from the aeration device 18 is obtained .
The control unit 30 controls also the rotational speed of the rotor of the aeration unit 18 and the back-pressure adjusted by the back-pressure valve 22. These two parameters are decisive for the size of the air bubbles . A higher rotational speed of the rotor and a higher pressure in the aeration unit bring about a smaller bubble size . A higher feed rate of the feed pump 14 results in a shorter dwelling time of the confectionery mass within the aeration unit 18 , which, in turn, results in a larger bubble size . A higher feed rate of the feed pump 14 has therefore to be compensated for by a higher rotational speed of the rotor and higher pressure in the aeration unit 18.
Control of the rotational speed of the rotor and of the back- pressure is preferred in order to save energy. It is possible to run the aeration device 18 continuously with the maximum rotational speed of the rotor and the maximum back-pressure, as they are necessary for a maximum feed rate of the feed pump 14. This results in an unnecessary high power consumption at lower feed rates because at lower feed rates the size of the gas bubbles will then be smaller than necessary. The size of the gas bubbles needs not to be smaller than 50 μm in order not to be visible . The smaller size of the gas bubbles does not detract from the quality of the product but is a waste of energy. Control of the temperature is , however, important . The rotating rotator develops heat within the aeration unit . The amount of heat depends on the rotational speed of the rotator as well as on the dwelling time of the mass within the aeration unit 18 , i . e . on the feed rate of the feed pump 14. The aeration unit 18 includes therefore means for controlling the temperature of the confectionery mass . The inner walls of the aeration unit 18 can include a cooling j acket or pipe through which a cooling medium like water circulates . The inlet temperature of the cooling medium and the flow rate are adjusted in order to produce the desired cooling effect . The temperature of the confectionery mass at the outlet of the aeration unit 18 is measured and transmitted to the control unit 30 , which also controls the cooling equipment of the aeration unit 18.
In summary the control unit 30 constitutes a cascade control, whereas the demand of the production line leads to a predetermined ratio of the gas feed rate relative to the confectio- nery mass feed rate . Dependent on this , the rotational speed of the rotor is adjusted. The cascade continues with an adjustment of pressure which requires changing the temperature of the cooling media adapted to the new conditions .
Aeration units 18 having suitable cooling means are inter alia the models Rotoplus 3000 and Rotoplus 1000 of Tanis Food Tec and the models T-2000 and T-750 of Trefa Continu Aerating systems . Figure 4 and Figure 5 show the dependency of the pressure and rotation speed respectively on the mass flow for the Aeration unit T-2000 of Trefa Continu Aerating system.
The conduits between the tempering unit 12 and the dispensing nozzle of the aeration unit 18 are temperature controlled. The temperature is controlled to maintain chocolate temperature between 28 and 31 degrees centigrade when processing chocolate mass . Figure 2 shows an embodiment of the invention wherein the single feed pump 14 is replaced by a first and a second feed pump 15 , 16. The first feed pump 15 is arranged between the mass tank 10 and the tempering unit 12 and the second feed pump 16 is arranged between the tempering unit 12 and the micro-aeration unit 18. The second feed pump 16 is a positive displacement pump and controled in the same way as the single feed pump 14 of the first embodiment shown in Figure 1.
List of reference numbers
mass tanks tempering unit feed pump first feed pump second feed pump micro-aeration unit motor outlet depositor hopper switch level detector control unit production line decrystallizer

Claims

Claims
1. Method for producing an aerated confectionery mass , wherein a raw confectionery mass is fed at a feed rate from a supply (10 , 12) to an aeration unit (18 ) for introducing gas into the confectionery mass and wherein the aerated confectionery mass is fed to a production line ( 32 ) for the production of confectionery, characterized by controlling the feed rate of the raw confectionery mass such that it corresponds to the demand of the production line (32 ) ; controlling the amount of introduced gas in response to the feed rate of the confectionery mass so that the aeration level of the confectionery mass remains substantially constant; and controlling the temperature of the aeration mass within the aeration unit (18) such that it remains substantially constant and independent from the feed rate .
2. Method according to claim I 7 wherein the aeration unit (18 ) includes a rotor for stirring and kneading the confectionery mass containing the introduced gas , the rotational speed of the rotor being controlled such that it is enhanced for higher feed rates and reduced for lower feed rates in order to produce gas bubbles of approximately the same size independent from the feed rate .
3. Method according to claim 1 or 2 wherein the pressure in the aeration unit is enhanced for higher feed rates and reduced for lower feed rates .
4. Apparatus for carrying out the method of any one of claims 1 to 3 comprising a supply (10 , 12 ) for the raw confectionery mass, an aeration unit (18) for inputting gas into the confectionery mass , a feed pump ( 14) for feeding the confectionery mass to aeration unit and means (24) for measuring the throughput of aerated confectionery mass demanded by a production line ; characterized in that the feed rate of the feed pump (14) is controlled to correspond to the demand of the production line ; and the temperature of the confectionery mass during aeration in the aeration unit is controlled such that it remains substantially unchanged.
5. Apparatus according to claim 4 , wherein the aerated confectionery mass is dispensed from the aeration unit (18 ) into a depositor hopper (24) , the depositor hopper (24 ) including a level indicator (28) which generates a signal indicating the demand of the production line (32 ) .
6. Apparatus according to claim 4 or 5 , wherein the aeration unit (18) includes a rotor for stirring and kneading the confectionery mass containing the introduced class , the rotational speed of the rotor being controlled by a control unit (30) such that it is enhanced for higher feed rates and reduced for lower feed rates .
7. Apparatus according to any one of claims 4 to 6 , wherein a back-pressure regulating a valve (22 ) is arranged in the outlet line from the aeration unit (18) the back-pressure generated by the valve (22) being controlled by the control unit (30) such that it is enhanced for higher feed rates and reduced for lower feed rates .
8. Method according to any of claims 1 to 7 , wherein the confectionery mass is a chocolate mass or filling mass .
PCT/IB2005/004178 2004-12-22 2005-12-20 Apparatus and method for producing aerated confectionery masses Ceased WO2006079886A2 (en)

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US9295268B2 (en) 2016-03-29
WO2006067123A9 (en) 2010-09-02
ATE473639T1 (en) 2010-07-15
US20090285954A1 (en) 2009-11-19
US20110311673A1 (en) 2011-12-22
US9468223B2 (en) 2016-10-18
WO2006067123A1 (en) 2006-06-29
NO333519B1 (en) 2013-07-01
CA2592020A1 (en) 2006-06-29
RU2007128058A (en) 2009-01-27
AU2005318172A1 (en) 2006-06-29
EP1673978A1 (en) 2006-06-28
CA2592020C (en) 2013-07-09
UA89808C2 (en) 2010-03-10
EP1835814B9 (en) 2010-09-22
BRPI0518550B1 (en) 2015-01-27
PL1835814T3 (en) 2011-02-28
NO20073189L (en) 2007-09-19
BRPI0518550A2 (en) 2008-11-25
RU2402223C2 (en) 2010-10-27

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