WO2008106706A1 - Method for solidifying a liquid chocolate mass - Google Patents
Method for solidifying a liquid chocolate mass Download PDFInfo
- Publication number
- WO2008106706A1 WO2008106706A1 PCT/AT2008/000083 AT2008000083W WO2008106706A1 WO 2008106706 A1 WO2008106706 A1 WO 2008106706A1 AT 2008000083 W AT2008000083 W AT 2008000083W WO 2008106706 A1 WO2008106706 A1 WO 2008106706A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- liquid
- chocolate mass
- chocolate
- container
- solidifying
- Prior art date
Links
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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/0009—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
-
- 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
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
-
- 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
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
- A23G1/047—Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
Definitions
- the present invention relates to a method for solidifying a liquid chocolate mass.
- the method described in EP 1 249 487 should be characterized in that the task and at least partial curing of the liquid chocolate mass within a sealed, sterilizable container takes place and the surface of the cooling roller or the cooling belt in the task of chocolate is less than 0 ° C and / or the temperature of a gas surrounding the cooling roll or the cooling belt in the area of the task of the chocolate is less than 0 ° C.
- the object of the present invention is to provide an improved method for solidifying a liquid chocolate mass.
- the present invention uses, instead of moving parts such as chill rolls or cooling belts, on which the chocolate cures due to the low temperature of the roll or strip, a life-compatible liquid having a higher density than chocolate, which is at a temperature below the melting point of the chocolate mass.
- Food-compatible means all liquids whose contact with chocolate in the context of a process for the preparation or processing of chocolate masses is to be regarded as harmless, In particular, food-compatible liquids should be sterile.
- This liquid is preferably water, and can particularly preferably a temperature in a range which is from> 0 ° C to 15 0 C, preferably at 4 ° C, are present.
- the liquid is particularly preferably in the flow state and the chocolate mass is removed in layers in solidification by the flowing liquid to a further processing step.
- the flow state of the liquid can be generated, for example, by pumping the liquid into corresponding containers.
- the inventive method in a tubular, at least partially obliquely downwardly inclined container can be performed, which has at its upper end an inlet for the liquid and a further inlet for the chocolate mass.
- the container may preferably be designed to be closed and have further conventional arrangements so that the method can be carried out in aseptic manner.
- FIG. 1 schematically shows a preferred embodiment of the method according to the invention or of the container which can be used for this purpose.
- a substantially tubular, closed, obliquely downwardly inclined container 1 has at its upper end a supply 2 for the cooling liquid, in particular water.
- the fed into the container 1 water forms a liquid layer 3, which flows down due to the inclination of the container.
- the container 1 further has at its upper end a supply 4 for a chocolate mass to be solidified.
- the chocolate mass introduced into the container forms a layer 5 on the flowing liquid layer 3 and is solidified and transported away due to the low temperature of the liquid.
- the liquid at the outlet of the container (not shown) can be recovered and returned to the feed 2.
- the connecting pieces 2 and 4 and the container itself are configured aseptically in a conventional manner.
- the chocolate tape obtained by the method according to the invention can be introduced into a pasteuriser with sterile water as a template, for example, to produce a fruit preparation and broken by stirring. Thereafter, the sterile water is removed through a bottom valve and in turn introduced a fruit preparation. The chocolate break is mixed with the fruit preparation. Prior to bottling, the chocolate break fruit preparation mass is cut to the desired particle size using an inline cutter.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE112008000573.7T DE112008000573B4 (en) | 2007-03-07 | 2008-03-07 | Process for solidifying a liquid chocolate mass |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT3622007A AT504974B1 (en) | 2007-03-07 | 2007-03-07 | METHOD FOR FASTENING A LIQUID CHOCOLATE MATERIAL |
ATA362/2007 | 2007-03-07 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2008106706A1 true WO2008106706A1 (en) | 2008-09-12 |
Family
ID=39666216
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/AT2008/000083 WO2008106706A1 (en) | 2007-03-07 | 2008-03-07 | Method for solidifying a liquid chocolate mass |
Country Status (3)
Country | Link |
---|---|
AT (1) | AT504974B1 (en) |
DE (1) | DE112008000573B4 (en) |
WO (1) | WO2008106706A1 (en) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0623794A1 (en) * | 1993-05-06 | 1994-11-09 | CARLE & MONTANARI S.p.A. | Apparatus and method for cooling chocolate masses in a refrigerator |
DE19535292A1 (en) * | 1995-09-22 | 1997-03-27 | Winkler Duennebier Kg Masch | Molten chocolate sepd. from cooled form insert by sepn. agent |
EP0831290A2 (en) * | 1996-08-17 | 1998-03-25 | Bauermeister Verfahrenstechnik GmbH | Thin-layer cooler |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2092880B (en) * | 1981-01-27 | 1985-04-03 | Boc Ltd | Freezing a liquid |
DE50204992D1 (en) * | 2001-04-14 | 2005-12-29 | Zentis Gmbh & Co Franz | Method and use of a device for producing particles of chocolate |
DE10124471A1 (en) * | 2001-05-19 | 2002-11-28 | Zentis Gmbh & Co Franz | Device for producing particles of a food |
-
2007
- 2007-03-07 AT AT3622007A patent/AT504974B1/en active
-
2008
- 2008-03-07 WO PCT/AT2008/000083 patent/WO2008106706A1/en active Application Filing
- 2008-03-07 DE DE112008000573.7T patent/DE112008000573B4/en active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0623794A1 (en) * | 1993-05-06 | 1994-11-09 | CARLE & MONTANARI S.p.A. | Apparatus and method for cooling chocolate masses in a refrigerator |
DE19535292A1 (en) * | 1995-09-22 | 1997-03-27 | Winkler Duennebier Kg Masch | Molten chocolate sepd. from cooled form insert by sepn. agent |
EP0831290A2 (en) * | 1996-08-17 | 1998-03-25 | Bauermeister Verfahrenstechnik GmbH | Thin-layer cooler |
Also Published As
Publication number | Publication date |
---|---|
DE112008000573B4 (en) | 2019-06-19 |
AT504974B1 (en) | 2008-11-15 |
DE112008000573A5 (en) | 2010-04-08 |
AT504974A1 (en) | 2008-09-15 |
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