WO2021141512A1 - Dispositif de préparation automatique de tablettes de chocolat - Google Patents

Dispositif de préparation automatique de tablettes de chocolat Download PDF

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Publication number
WO2021141512A1
WO2021141512A1 PCT/RU2020/000017 RU2020000017W WO2021141512A1 WO 2021141512 A1 WO2021141512 A1 WO 2021141512A1 RU 2020000017 W RU2020000017 W RU 2020000017W WO 2021141512 A1 WO2021141512 A1 WO 2021141512A1
Authority
WO
WIPO (PCT)
Prior art keywords
chocolate
tray
ingredients
air
heater
Prior art date
Application number
PCT/RU2020/000017
Other languages
English (en)
Russian (ru)
Inventor
Тихон Алексеевич МОРОЗЕВИЧ
Original Assignee
Общество С Ограниченной Ответственностью "Шокомат"
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Общество С Ограниченной Ответственностью "Шокомат" filed Critical Общество С Ограниченной Ответственностью "Шокомат"
Publication of WO2021141512A1 publication Critical patent/WO2021141512A1/fr

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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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/18—Apparatus for conditioning chocolate masses for moulding
    • 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
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • 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
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/22—Chocolate moulds
    • 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
    • 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
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled

Definitions

  • the claimed technical solution relates to the food industry, to the preparation of final food products, in particular to the segment of consumer electronics, such as kitchen appliances.
  • a machine for conditioning chocolate masses is known from the prior art. (US 4059047A, publ. 22.11.1977).
  • a chocolate conditioning machine in which a pump pushes the mass through a set of cooling stages forming a cylinder, each of which has cooled top and bottom walls connected to a coolant recirculation system, each stage containing scrapers rotating about the axis of the cylinder to continuously separate the mass from the cooling surfaces, each stage has two scrapers, axially extended by an inserted spring.
  • a device for selling a plurality of cups, each cup filled with a primary food product and closed with a lid comprising: storage means for storing a plurality of cups; first dispensing means for dispensing one cup from said plurality of cups from said storage means; a removal means for removing the lid from one cup; second dispensing means for selectively adding at least one secondary food product to the primary food product in said one cup; and control means for automatically controlling said first dispensing means, said removing means, and said second dispensing means.
  • the objective of the claimed utility model is to create a device that provides automatic preparation of a standard size chocolate bar (100 g) with alternative filling options in a time that roughly corresponds to the boiling time of the kettle.
  • the technical result of the claimed technical solution is to reduce the preparation time of ready-to-eat chocolate bars, that is, to ensure the preparation within 4 minutes of chocolate bars with individual options for fillings and fillers per approach, taking into account personal taste preferences.
  • the device for automatic preparation of a chocolate bar consists of installed in housing and the following interconnected systems: dosing systems; ingredient recognition systems; heating systems; vibrating tray with silicone mold; cooling systems; ECU;
  • the dosing system contains at least one tray for ingredients, equipped with a means for feeding ingredients into the storage hopper and a storage hopper made with the possibility of collecting ingredients from at least one tray, and the storage hopper is equipped with a weight sensor and is made with a movable bottom and a drive of a movable bottom;
  • the ingredient recognition system is made in the form of at least one sensor installed in at least one tray of the dispensing system, wherein at least one said sensor is configured to read information from the label on the loaded pack of ingredients;
  • the heating system comprises a heater located above the vibrating tray and movable shutters located between the heater and the vibrating tray, each movable shutter being equipped with a drive;
  • the vibrating tray is made with the possibility of uniform distribution in the silicone mold of the selected ingredients to obtain
  • the device is configured to produce twenty-four different types of chocolate, while the dosing system contains four trays for four types of chocolate and six trays for six types of filling.
  • each ingredient tray is equipped with a weight sensor.
  • the filling trays are made with dispensers for different filling sizes, including two for a large filling, two for a medium size, and two for a small filling.
  • the sensor of the recognition system is configured to read information from the label on the loaded packaging with ingredients, while the label contains information characterizing the type of ingredients and the shelf life.
  • the bunker is made in the form of a reverse pyramid.
  • the drive of the movable bottom of the hopper is made from a stepper motor.
  • the heater is made in the form of a quartz heater.
  • the heater is made in the form of an infrared heater, such as an infrared lamp.
  • the drive of each movable shutter of the heating system is made from a stepper motor by means of hinged levers.
  • the movable shutters of the heating system are made of materials with low thermal conductivity.
  • the vibrating tray contains a vibrating plate made with a drive from electric motors by means of worm gears and eccentrics.
  • the cooling system contains two air radiators cooled by eight Peltier modules, which are cooled by eight water radiators, while the system contains four air fans made with the possibility of directing air from the two air radiators to melted chocolate granules, and water radiators are connected by pipes with a water reservoir and additionally, and circulation is carried out using a water pump.
  • the implementation of the claimed technical solution contains a touch screen and a power supply.
  • the ECU of the device is made with the possibility of interacting with weight sensors, sensors of the recognition system, with stepper motors and electric motors of the drives of the said systems, a touch screen and a power supply.
  • the housing is made with replaceable panels.
  • the silicone mold is made of high quality food grade silicone. In the particular case of the implementation of the claimed technical solution, it is a household appliance with a size of 450x380x300 mm.
  • Fig. 1 is a perspective view of the cooling system
  • Fig. 2 the lower part of the housing, in which the heating, cooling and vibrating channels are located (vertical walls are not shown), isometric view from the front;
  • Fig.Z the lower part of the housing with vertical walls
  • Fig. 4 is the lower part of the housing, in which the heating, cooling and vibrating channels are located (vertical walls are not shown), perspective view from the rear;
  • Fig. 5 heating system and movable hopper bottom
  • Fig. 6 is the middle and lower part of the assembled apparatus, rear view
  • Fig. 8 is a cross-sectional view of the bottom of the storage hopper with a weight sensor
  • Fig. 9 is a vibrating tray, isometric top and bottom view
  • Fig. 10 is a vibrating tray, side view and top view
  • Fig. 11 is a general arrangement of the assembled device, without housing parts, perspective view from the front to the left;
  • FIG. 12 general arrangement of the assembled device, without housing parts, isometric view from the rear left.
  • 303 - vibrating tray base 304 - water tank of the cooling system; 306 - bunker bottom; 307 - hopper bottom lever; 308 - silicone mold; 312 - lever; 313 - curtain; 314 - lever; 320 - tray for chocolate granules, 321 - tray for filling; 323 - weight sensor; 325 - infrared quartz emitter; 326 - shutter stepper motor; 327 — hopper bottom stepper motor;
  • connection means structurally and / or functionally connected, and any number or combination of intermediate elements between the connected components (including the absence of intermediate elements) can be used.
  • the device is a household appliance with a size of 450x380x300 mm (dimensions are approximate), consisting of the following systems installed in the device case and interconnected;
  • - electronics consisting of a motherboard, a master-board for weight sensor controllers, slave-boards for weight sensor controllers, stepper motor drivers, a touch screen and a power supply unit;
  • a dispensing system with trays for ingredients - trays (320) for four types of chocolate and trays (321) for six types of filling (Fig. 11, Fig. 12), allows you to hermetically store a sufficiently wide variety of ingredients for making 24 different types of chocolate in one place , as well as monitor their consumption and promptly submit information on the need to replenish ingredients.
  • the system includes a storage hopper and a weighing device that allow you to collect ingredients from all trays, accurately dose their supply by weight in accordance with the cooking algorithm and redirect them to the cooking chamber.
  • Each tray for ingredients and filling granules has a weighing cell to prevent selection of recipes with insufficient ingredients.
  • chocolate granules and filling elements fall onto the walls of the hopper, which has the shape of a reverse pyramid and is formed by a wall (211), a front slope (204) and a side slope (Fig. 2).
  • the bottom of the hopper is made in the form of a movable bottom (306) with a weight sensor (323) and a drive from a stepper motor (327).
  • the weight sensor (323) transmits a signal to the ECU (503), which makes it possible to sequentially pour the necessary portions of ingredients, for example, 60 grams of chocolate and 20 grams of two types of filling. After reaching the required 100 grams, the bottom of the hopper (306) is lowered and the mixture is poured into a silicone mold (308) for further melting.
  • the dosing system is located in the middle of the body. The elements of the dosing system are made of bent sheet parts and assembled on screws. Also, in the trays of the dosing system, stepper motors for the dosing drum drive, gears and plastic housing parts are installed, which provide the supply of ingredients to the storage hopper.
  • An essential technical feature is the system of electronic tags read by sensors.
  • Each of the four trays (320) of the chocolate granule dosing system contains a sensor that reads information from a label on the loaded granule packet.
  • the label contains information characterizing the type of chocolate and the shelf life of the granules. This information allows you to automatically select a recipe, exclude loading counterfeit ingredients and promptly signaling the need to refill the tray with the appropriate ingredient.
  • the processing is performed by an electronic control unit (503) comparing the received data with the loaded database.
  • the system elements are not shown in the figures.
  • a sensor is also located in each of the six trays (321) of the filling dispensing system, which reads information from the label on the loaded pack with filling ingredients.
  • the heating system consists of a heater located above the vibrating tray and movable shutters located between the heater and the vibrating tray.
  • the system is located in the front lower part of the housing and is screwed to the front sloped wall of the hopper.
  • the heater in the embodiments of the claimed technical solution can be made in the form of a quartz heater or an infrared lamp.
  • Each movable shutter (313) is equipped with a stepping motor (326), while the connection of each motor (326) with each shutter (313) is made by means of a set of articulated levers (312, 314).
  • the heater allows you to melt chocolate granules in a short period of time to a homogeneous thick consistency, which, interspersed with the selected filling, fills a reusable silicone mold on a vibrating tray. Also, during melting, the vibrating tray drive is turned on, which helps the melted chocolate granules to spread faster and form an even layer in the mold.
  • Movable curtains of the heating system are made of materials with low thermal conductivity and are used to quickly stop the supply of heat to the melted chocolate granules in a silicone mold on a vibrating tray.
  • the general scheme is shown in Fig. 5.
  • An essential technical feature in this case is the use of two movable shutters (313) in order to immediately stop the supply of heat from the heater (325) to the heating zone. This allows you to prevent overheating of the product during the heating process, thereby preserving its consumer qualities and reducing the cooking time by cutting off the heater from the cooling zone.
  • FIG. 5 shows the closed state (dosing and cooling phases).
  • the curtains (313) are spread apart using stepping motors (326) controlled by an ECU (503) and a set of articulated levers (312, 314).
  • the vibrating chute is located in the lower part of the device body and serves to evenly distribute chocolate granules and filling over the silicone mold (308), and also accelerates the spreading of melted chocolate - shakes melted granules.
  • the vibrating channel contains a base (402) (Fig. 9, 10). On the base (402) there are two electric motors (417) and a vibration plate is movable along the plane of the base (402) (403). Electric motors (417) are connected to the vibration plate (403) through worm gears and eccentrics (409). The torque from the electric motors (417) through the worm gears (415) is transmitted to the eccentrics (409), which, in turn, drive the vibration plate (403) with a silicone mold (308) in rotary motion along the base plane.
  • the vibrating tray allows the selected ingredients to be evenly distributed in the reusable silicone mold (308) to obtain a standard and comfortable chocolate bar. Figs 9 and 10.
  • the rotational speed of the electric motors (417) can be controlled by the ECU (503) by changing the supply voltage of the electric motors.
  • the user pulls on the protruding part of the base (handle), pushes the vibrating tray out of the body and, gaining access to the prepared chocolate bar, removes it from the silicone mold. After that, he pushes the vibrating chute back and the cooking procedure can be repeated.
  • the cooling system uses Peltier elements to cool the radiators, the air from which is directed by fans to the melted chocolate granules on a vibrating tray.
  • the system is designed for rapid cooling and solidification of melted chocolate granules in the form of a chocolate bar.
  • An essential technical feature is the effective layout of the cooling system, which allows creating a powerful air flow and low temperatures, allowing a product weighing up to 100 g to be cooled in 4 minutes.
  • the cooling system consists of two circuits: cold (two half circuits, coolant - air) and hot (coolant - water).
  • the arrangement and relative position of the main elements of the cooling system is shown in Fig. 1.
  • the core of the system is the cooling unit. It consists of two comb-type air radiators (103), on the sides of which there are four Peltier modules (104), while a water radiator (106) is attached to the hot side of each module, that is, there is one water radiator per module (104). radiator (106) (total 8 water radiators).
  • each half of the cooling unit is a multi-layer cake: an air radiator plate (103) - four Peltier modules (104) - four water radiators (106).
  • the ribs on the reverse sides of the radiators (103) are inserted into each other and fixed with small strips, forming a rectangular pipe filled with cold radiator fins. This arrangement of the assembly is very compact and provides high performance.
  • the cold circuit of the cooling system also contains fans (107) designed to supply air flow to the air cooler.
  • the number of air fans (107) can be increased to four; in this embodiment, the fans (107) are configured to supply the air flow in pairs to two air radiators (103).
  • the hot loop of the cooling system includes a tank with water (304), a water pump 105, a set of pipes 108 and plastic pipes 109, made and connected to provide cooling water supply to water radiators (106). This part of the system removes heat from the hot side of the Peltier modules (104), allowing them to generate cold for the air radiators (103).
  • Automation and regulation of all processes is carried out by a system of electronic boards, sensors, power supply and a touch screen.
  • An essential technical feature is the ability to carry out a full cycle of product preparation in an automated mode (a person takes part in the stage of filling the device with raw materials, choosing a cooking mode and extracting the final product).
  • the body is an exoskeleton of the device to which the main components and mechanisms of all systems are attached and protects all systems from external influences. Also, some of the assembled parts form air ducts for directing cold air along two closed circuits.
  • the body parts are manufactured from sheet metal by laser cutting and bending. It consists of a base (202), a shelf (210), vertical struts (205) and (219) in Fig. 2, a front plate (212), vertical walls (203) and (217) in Fig. 3.
  • Structurally "Shokomat” is a complex device consisting of a number of structurally and functionally interconnected systems located in a single body:
  • - electronics consisting of a motherboard, master-board of weight sensor controllers, slave-boards of weight sensor controllers, stepper motor drivers, touch screen and power supply;
  • the trays are filled by the owner (device user).
  • the device contains 4 zones for packages with a chocolate base weighing 0.5 kg each and a dosing system, as well as 6 slots for chocolate filling.
  • the filling trays have internal dimensions 70x56x57 mm and a nominal volume of 223 cm 3 .
  • the trays are the same size but have different dispensers for different filling sizes (two for large filling (hazelnut), two for medium size, two for small).
  • the actual volume is in the range of 200-250 cm 3 .
  • the weight of the filling in the slots depends on the density. Ingredients for filling are supposed to be sold online and in traditional retail chains.
  • the user can come up with the composition of the chocolate at his discretion based on the filling placed in the slots, or choose one of the basic recipes offered by the device. After 4 minutes, the device will notify you that the chocolate is ready and can be removed from the bottom of the device. The chocolate is located in a silicone form and is completely ready to use. If there is a need to "take the chocolate with you", the consumer is offered a set of disposable packages with the possibility of multiple opening / closing of the valve.
  • the user selects in the application or on the display the type of chocolate with a certain content of cocoa products (bitter, milk, white and diet chocolate), the filling and the weight of the chocolate to be produced.
  • the dosing system measures out the required amount of chocolate granules and filling, which enter the silicone mold into the heating system.
  • the silicone mold is made of high quality food grade silicone designed for use at high temperatures.
  • the chocolate granules are melted at temperatures up to +50 ° C under an IR lamp (500 W) for 40-50 seconds. Temperatures over +50 ° C degrade the quality of the chocolate.
  • the silicone mold is installed on a vibrating tray.
  • the vibrating channel performs reciprocating movements with an amplitude of 5 mm.
  • the vibration frequency depends on the operation being performed: for the distribution of the filling and chocolate granules, the vibrating tray fluctuates at a frequency of 100-150 rpm, for the spreading of chocolate at the melting stage of 600-1000 rpm. The frequency is automatically adjusted.
  • the IR lamp is closed with special curtains to exclude the effect of residual heat, then an air stream from the cooling system is directed to the silicone mold with a temperature of +22 ° C to + 5 ° C.
  • the device gives a signal that the chocolate is ready.
  • the power consumption of the device is 500 W, in cooling mode - 400 W. Maximum power consumption up to 1 kW.
  • the stages of making chocolate are displayed on the Nextion NX4827T043 color display screen.
  • Screen characteristics diagonal 4.3 ", visual area - 95.04 x 53.86 mm, TFT technology, number of colors - RGB 65 thousand, resolution 480x272, type - resistive touch screen, weight 141 g, consumption - 5V 250 mA.
  • the device allows satisfying the need for sweets in those cases (along with predictable consumption situations) when a large manufacturer does not seek or is unable to satisfy the needs of an ordinary consumer, producing a product according to an average recipe:
  • “Shokomat” has common features with any food ZO-printer, for example, the ability to create a product with an individual design.
  • the main differences between the devices include: the difference in the tasks to be solved: the ZO printer was created as a universal food ZO printer for printing decorative products (edible decorations for birthdays, corporate and special events, weddings), while the “Autonomous software and hardware complex for instant chocolate bar preparation ”allows the user to create not just chocolate with an individual design, but to directly participate in the development of his own recipe for chocolate - a product of regular mass consumption, choosing the type of chocolate and an almost unlimited choice of filling.
  • the manufacturer of the 3D printer recommends preliminary preparatory work with chocolate using additional capacities (for example, melt chocolate in a separate container), while in the Shokomat device the entire process of preparing the final product is maximally automated ;
  • work on a ZO printer involves training an employee, or constant interaction with the manufacturer, while the operation of the Shokomat device is as automated as possible and is available to any user without prior preparation.

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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)

Abstract

Le dispositif de l'invention se rapporte au domaine de l'industrie alimentaire et comprend un système de dosage comprenant un plateau pour les ingrédients comportant un moyen d'alimentation en ingrédients vers une trémie d'accumulation qui se compose d'un plateau comportant un capteur de poids et possède un fond mobile et un actionneur, un système de reconnaissance sous forme d'un capteur disposé dans le plateau qui calcule des informations à partir d'une marque sur un paquet d'emballage chargé et contenant des ingrédients, un système de chauffage comprenant une unité de chauffage disposée au-dessus d'un plateau vibrant, et des rideaux mobiles disposés entre l'unité de chauffage et le plateau vibrant, chaque rideau mobile comprenant un actionneur de plateau vibrant qui répartit uniformément les ingrédients choisis dans des moules en silicone, un système de refroidissement comprenant un radiateur à air, un ventilateur qui envoie l'air depuis le radiateur à air vers des granules de chocolat fondu dans le moule en silicone sur le plateau vibrant; le radiateur à air comprend des éléments de Peltier et comprend deux radiateurs à eau. Le dispositif permet de préparer en 4 minutes des chocolats prêts à la consommation comportant des variantes individuelles de fourrages et de garnitures en un passage en tenant compte des préférences de goût personnelles.
PCT/RU2020/000017 2020-01-10 2020-01-16 Dispositif de préparation automatique de tablettes de chocolat WO2021141512A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
RU2020100303 2020-01-10
RU2020100303 2020-01-10

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WO2021141512A1 true WO2021141512A1 (fr) 2021-07-15

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2269899C2 (ru) * 2000-05-12 2006-02-20 Марс, Инкорпорейтед Способ и устройство для непрерывного формования шоколада и полученные продукты
RU2561848C2 (ru) * 2009-09-02 2015-09-10 Нестек С.А. Машина для приготовления напитков с использованием сети
RU2575207C2 (ru) * 2006-03-29 2016-02-20 Вм. Ригли Дж. Компани Аппарат и способ для получения съедобного изделия

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2269899C2 (ru) * 2000-05-12 2006-02-20 Марс, Инкорпорейтед Способ и устройство для непрерывного формования шоколада и полученные продукты
RU2575207C2 (ru) * 2006-03-29 2016-02-20 Вм. Ригли Дж. Компани Аппарат и способ для получения съедобного изделия
RU2561848C2 (ru) * 2009-09-02 2015-09-10 Нестек С.А. Машина для приготовления напитков с использованием сети

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