CH446031A - Process for the production of chocolate mass - Google Patents
Process for the production of chocolate massInfo
- Publication number
- CH446031A CH446031A CH1547564A CH1547564A CH446031A CH 446031 A CH446031 A CH 446031A CH 1547564 A CH1547564 A CH 1547564A CH 1547564 A CH1547564 A CH 1547564A CH 446031 A CH446031 A CH 446031A
- Authority
- CH
- Switzerland
- Prior art keywords
- cocoa butter
- kneading
- cocoa
- plant
- dependent
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 19
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000019219 chocolate Nutrition 0.000 title claims description 5
- 229940110456 cocoa butter Drugs 0.000 claims description 13
- 235000019868 cocoa butter Nutrition 0.000 claims description 13
- 238000004898 kneading Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 244000299461 Theobroma cacao Species 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- IAIWVQXQOWNYOU-BAQGIRSFSA-N [(z)-(5-nitrofuran-2-yl)methylideneamino]urea Chemical compound NC(=O)N\N=C/C1=CC=C([N+]([O-])=O)O1 IAIWVQXQOWNYOU-BAQGIRSFSA-N 0.000 claims description 5
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims 6
- 230000001419 dependent effect Effects 0.000 claims 3
- 238000011144 upstream manufacturing Methods 0.000 claims 1
- 239000000047 product Substances 0.000 description 4
- 238000010586 diagram Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 238000012432 intermediate storage Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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
-
- 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 liquids, creams, pastes, granules, shreds or powders
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/50—Mixing liquids with solids
- B01F23/54—Mixing liquids with solids wetting solids
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/50—Mixing liquids with solids
- B01F23/59—Mixing systems, i.e. flow charts or diagrams
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F33/00—Other mixers; Mixing plants; Combinations of mixers
- B01F33/80—Mixing plants; Combinations of mixers
- B01F33/805—Mixing plants; Combinations of mixers for granular material
- B01F33/8052—Mixing plants; Combinations of mixers for granular material involving other than mixing operations, e.g. milling, sieving or drying
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F33/00—Other mixers; Mixing plants; Combinations of mixers
- B01F33/80—Mixing plants; Combinations of mixers
- B01F33/834—Mixing in several steps, e.g. successive steps
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F33/00—Other mixers; Mixing plants; Combinations of mixers
- B01F33/80—Mixing plants; Combinations of mixers
- B01F33/836—Mixing plants; Combinations of mixers combining mixing with other treatments
- B01F33/8361—Mixing plants; Combinations of mixers combining mixing with other treatments with disintegrating
- B01F33/83613—Mixing plants; Combinations of mixers combining mixing with other treatments with disintegrating by grinding or milling
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Mixers Of The Rotary Stirring Type (AREA)
Description
Verfahren zur Herstellung von Schokolademasse
Die Erfindung betrifft ein Verfahren zur Herstellung von Schokolademasse und eine Anlage zur Durchführung des Verfahrens.
Es besteht bei der Herstellung von Schokolademasse die Aufgabe, Kakaokernbruch, Milchpulver, Zukker und Kakaobutter zu einer vollkommen homogenen Paste zu verarbeiten, aus der dann die Endprodukte hergestellt werden.
Bekannt ist die Vermischung der vier genannten Komponenten in einem Kollergang (Melangeur), dessen Erzeugnis einem Vorwalzwerk und anschliessend einem Kraftkneter (Pastizierer) mit weiterem Kakaobutterzusatz übergeben wird, um anschliessend der Feinwalze zugeführt zu werden. Der Nachteil dieses Verfahrens besteht darin, dass der pastöse Bestandteil, nämlich die Kakobutter, schon zu Anfang des Verfahrens zugemischt wird und damit grosse Leistungen im Kollergang erforderlich sind. Ausserdem arbeitet die Anlage chargenweise.
Weiterhin ist bekannt, den Kakaokernbruch auf Mehrwalzwerken und den Zucker auf Stiftmühlen zu vermahlen und dann diese beiden Komponenten auf einem Knetmischer unter zusätzlicher Aufgabe von Milchpulver und Kakobutter weiter zu verarbeiten, worauf sich das Feinwalzen wie vorher beschrieben anschliesst. Diese Arbeitsweise ist durch einen hohen maschinellen Aufwand gekennzeichnet.
Beim Verfahren der Erfindung können die genannten Nachteile dadurch vermieden werden, dass man den Vorgang der Pastifizierung in die Mitte des Verfahrensdiagrammes legt. Das Verfahren der Erfindung ist dadurch gekennzeichnet, dass Kakaobohnen-Kernbruch und Zucker zusammengeführt, unter Anwendung von Prallung vermahlen und dann unter Zumischung von Kakaobutter pastifiziert werden, worauf die bereitete Masse homogenisiert und verrieben wird. Die genannten trockenen Komponenten können vor der Vermahlung mit dem Milchpulver zusammengeführt werden, während der pastifizierten Masse beim Homogenisieren weitere Kakaobutter zugegeben werden kann.
Durch die gleichzeitige Prallmahlung von Kakaokernbruch, Zucker und gegebenenfalls Milchpulver wird eine kraftsparende und organische Zerkleinerung der trockenen Komponenten sowie ihre weitgehende Vormischung ermöglicht; hierbei können insbesondere die Zuckerpartikel mit nur noch geringem Feinstaubanteil erhalten werden, so dass später bei der Zufügung von Kakaobutter weiterhin an Vermischungsenergie gespart werden kann.
Eine zur Durchführung dieses Verfahrens geeignete Anlage enthält eine mit den Trockenkomponenten gespeiste Schleuderprallmühle und mindestens einen nachgeordneten, mit Austragsförderer versehenen Knet- und Rührmischer, der das Pulvergut unter Zumischung von Kakaobutter pastifiziert, sowie ein Walzwerk am Ende der Anlage. Die Pastifizierung kann vorzugsweise in zwei Knet- und Rührmischern erfolgen, von denen der erste als Hauptmischer chargenweise, während der nachgeschaltete, als Feinmischwerk wirkende Knet- und Rührmischer kontinuierlich arbeitet.
Das erfindungsgemässe Verfahren und die Anlage zur Durchführung dieses Verfahrens ermöglichen eine erhebliche Einsparung an Antriebsleitung sowie einen kontinuierlichen Betrieb, obwohl der erste Knet- und Rührmischer der Anlage chargenweise betrieben wird.
Die Anlage lässt sich ausserdem leicht steuern und ermöglicht die Herstellung eines Produktes, das allen Anforderungen genügt.
Das in der Zeichnung dargestellte Fliessbild entspricht einer bevorzugten Ausführungsform des erfindungsgemässen Verfahrens. Unter den Behältern 1, 2 und 3 für Zucker, Milchpulver und Kakaokernbruch befinden sich Dosierwaagen 1', 2', 3', die die Prallmühle 6 speisen. Das hier erzeugte, feinkörnige und trockene Produkt gelangt in den Vorbehälter 7, der es chargenweise in den Knet- und Rührmischer 8 abgibt.
Als besonders geeigneter Knet- und Rührmischer hat sich die Bauart mit zwei horizontal nebeneinander lie genden Z-Knetern 81 erwiesen, unter denen eine Austragsschnecke 82 angeordnet ist, die sich mit verringertem Fördervolumen in einen Auspresstopf 83 hinein erstreckt. Das pastifizierte und vorgemischte Gut gelangt nun in einen weiteren Knet- und Rührmischer 9, der jedoch als Feinmischwerk ausgebildet ist und kontinuierlich arbeitet. Zu diesem Zweck besitzt er über den Mischwerkzeugen ein genügend grosses Volumen, um das chargenweise vom Knet- und Rührmischer 8 kommende Gut aufnehmen zu können.
Das Produkt gelangt nun durch ein Drosselorgan 10 zum Mehrwalzwerk 11 und von dort in Richtung 12 zur Endbearbeitung.
Der der Prallmühle 6 nachgeschaltete Zwischenspeicherbehälter 7 ist mit einer Steuereinrichtung 71 versehen, die nach Ansammlung des vorgesehenen Volumens der drei Vorkomponenten diese chargenweise dem Knet- und Rührmischer 8 übergibt.
Die Anlage wird gesteuert durch einen Fühler 3" der Dosierbandwaage 3' für Kakaokernbruch; dieser Fühler gibt seine Steuerimpulse an das Drosselorgan 10 weiter, das den Querschnitt der Leitung vor dem Mehrwalzwerk 11 regelt. Zusätzlich können die Motoren 42, 52 der Dosierpumpen 41, 51 für die Kakaobutter gesteuert werden, die in den Behältern 4 und 5 vorrätig gehalten wird.
Process for the production of chocolate mass
The invention relates to a method for producing chocolate mass and an installation for carrying out the method.
In the production of chocolate mass, the task is to process broken cocoa seeds, milk powder, sugar and cocoa butter into a completely homogeneous paste from which the end products are then made.
It is known to mix the four components mentioned in a pan mill (melangeur), the product of which is transferred to a roughing mill and then to a power kneader (pasticizer) with additional cocoa butter, in order to then be fed to the fine roller. The disadvantage of this process is that the pasty component, namely the cocoa butter, is mixed in at the beginning of the process, which means that high performance in the pan mill is required. The system also works in batches.
It is also known to grind the cocoa nibs on multi-roll mills and the sugar on pin mills and then process these two components further on a kneading mixer with the addition of milk powder and cocoa butter, followed by fine rolling as previously described. This way of working is characterized by a high level of machine effort.
In the process of the invention, the disadvantages mentioned can be avoided by placing the pasting process in the middle of the process diagram. The method of the invention is characterized in that broken cocoa beans and sugar are brought together, ground using impact and then pasted with the addition of cocoa butter, whereupon the prepared mass is homogenized and ground. The dry components mentioned can be combined with the milk powder before grinding, while further cocoa butter can be added to the pasted mass during homogenization.
The simultaneous impact grinding of broken cocoa nibs, sugar and, if necessary, milk powder enables the dry components to be crushed organically and economically, as well as their extensive premixing; in particular, the sugar particles with only a small proportion of fine dust can be obtained, so that mixing energy can be saved later when cocoa butter is added.
A system suitable for carrying out this process contains a centrifugal impact mill fed with the dry components and at least one downstream kneading and stirring mixer, which is provided with a discharge conveyor and pastes the powder by adding cocoa butter, and a rolling mill at the end of the system. The pastification can preferably take place in two kneading and stirring mixers, of which the first works as the main mixer in batches, while the downstream kneading and stirring mixer, which acts as a fine mixer, operates continuously.
The method according to the invention and the system for carrying out this process allow a considerable saving in drive line and continuous operation, although the first kneading and stirring mixer of the system is operated in batches.
The system is also easy to control and enables the manufacture of a product that meets all requirements.
The flow diagram shown in the drawing corresponds to a preferred embodiment of the method according to the invention. Under the containers 1, 2 and 3 for sugar, milk powder and broken cocoa nibs, there are weighing scales 1 ', 2', 3 ', which feed the impact mill 6. The fine-grained, dry product produced here reaches the feed tank 7, which delivers it in batches to the kneading and stirring mixer 8.
A particularly suitable kneading and stirring mixer is the type with two horizontally adjacent Z-kneaders 81, under which a discharge screw 82 is arranged, which extends into a squeezing pot 83 with a reduced delivery volume. The pasted and premixed material now passes into a further kneading and stirring mixer 9, which, however, is designed as a fine mixer and operates continuously. For this purpose, it has a sufficiently large volume above the mixing tools in order to be able to accommodate the material coming in batches from the kneading and stirring mixer 8.
The product now passes through a throttle element 10 to the multi-rolling mill 11 and from there in the direction 12 for finishing.
The intermediate storage container 7 connected downstream of the impact mill 6 is provided with a control device 71 which, after the intended volume of the three precomponents has accumulated, transfers them in batches to the kneading and stirring mixer 8.
The system is controlled by a sensor 3 "of the weighfeeder 3 'for broken cocoa nibs; this sensor transmits its control pulses to the throttle element 10, which regulates the cross section of the line in front of the multi-rolling mill 11. In addition, the motors 42, 52 of the dosing pumps 41, 51 for the cocoa butter that is kept in stock in containers 4 and 5.
Claims (1)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEM59313A DE1227771B (en) | 1963-12-19 | 1963-12-19 | Plant for the production of chocolate mass |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH446031A true CH446031A (en) | 1967-10-31 |
Family
ID=7309489
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH1547564A CH446031A (en) | 1963-12-19 | 1964-12-01 | Process for the production of chocolate mass |
Country Status (4)
| Country | Link |
|---|---|
| CH (1) | CH446031A (en) |
| DE (1) | DE1227771B (en) |
| GB (1) | GB1029459A (en) |
| NL (1) | NL6414515A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2510708C3 (en) * | 1975-03-12 | 1978-08-10 | Maschinenfabrik J.S. Petzholdt, 6000 Frankfurt | Method and device for the continuous production of milk chocolate masses |
| DE3440091A1 (en) * | 1984-11-02 | 1986-05-22 | Gebrüder Bühler AG, Uzwil | Process for treating shell fruits |
| ES2310785T3 (en) * | 2005-06-16 | 2009-01-16 | KRAFT FOODS R & D, INC. ZWEIGNIEDERLASSUNG MUNCHEN | PROCESS TO PRODUCE GRANULAR MATERIALS BASED ON CHOCOLATE FOR THE PRODUCTION OF CHOCOLATE AND PRODUCTS OF THE SAME. |
| US8067051B2 (en) | 2006-06-19 | 2011-11-29 | Kraft Foods R & D, Inc. | Process for milling cocoa shells |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1004031B (en) | 1946-07-11 | 1957-03-07 | Paul F Beich Company | Plant for the continuous production of chocolate masses to be processed directly in casting and enrobing machines with separate devices for the finest grinding of the cocoa-free dry and for the finest anointing of the liquid components |
| AT218840B (en) * | 1960-06-09 | 1961-12-27 | Gustav Mosimann | Process for processing cocoa mass |
-
1963
- 1963-12-19 DE DEM59313A patent/DE1227771B/en active Pending
-
1964
- 1964-12-01 CH CH1547564A patent/CH446031A/en unknown
- 1964-12-11 GB GB50659/64A patent/GB1029459A/en not_active Expired
- 1964-12-14 NL NL6414515A patent/NL6414515A/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| GB1029459A (en) | 1966-05-11 |
| DE1227771B (en) | 1966-10-27 |
| NL6414515A (en) | 1965-06-21 |
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