DE1063022B - Process for the improvement of the production conditions for chocolates containing moist fruit inlays and system for practicing this process - Google Patents

Description

The well-known industrial and also artisanal processes for the production of solid moist fruit deposits, e.g. B. brandy-soaked cherries containing chocolates suffer on the one hand under the dripping moisture of the soaked fruit or fruit pieces and on the other hand also under the strong stickiness of the latter. If namely when inserting the moist pieces of fruit into the chocolate hollow bodies a drop of liquid falling on the edge of the latter can be difficult when covering with chocolate afterwards the normal leak tightness requirements of the filled one demanded by the trade Hollow body are met. The stickiness of the moist piece of fruit itself also makes it more difficult the exact insertion, regardless of whether this process is done by hand or by any of the known mechanical devices takes place. In addition, you can only insert it slowly by hand. the mechanical insertion devices must be designed to take special account of the possible Take the tendency of the fruit pieces to be treated to stick to the elements of the devices. Through this trouble-free operation is at least made more difficult or at the cost of expensive investments.

According to the invention, the production conditions for those with moist fruit deposits are now intended filled chocolates, e.g. B. for brandy cherries, can be improved in the simplest way that the fruit inlays until they are completely free from sticking and dripping before placing them in the open ones Hollow chocolate shells deep-frozen so that they neither lose drops nor stick to each other when inserted can. This essential procedural feature must of course be used to achieve the intended The overall effect is also sufficient subsequent thawing, if the fruit filler has been placed in the chocolate shell. The heat required for this can be supplied through additional warm air rinsing of the initially very cold insert body or through the heated one Refill mass or refill liquid happen with which the in the chocolate shell around the Fruit filling around remaining cavities up to the edge of the peel even with the usual method used to be replenished. Of course, there is also the option of both measures to use one after the other to warm the fruit filler for thawing before the chocolate topping mass is applied.

To the formation of voids without filling inside the chocolate shell with certainty avoid - which is particularly important in the case of pasty refills - is to be avoided according to the invention subsequent pressing of the fruit deposits on the

Process for improvement
the manufacturing conditions
of moist fruit deposits

containing chocolates
and facility to exercise
this procedure

Applicant:
Wilh. Schmitz-Schöll,
Mülheim / Ruhr, Wissollstr. 5-19

Karl Seyfferth and Röttger ad Nöllenburg,
Mülheim / Ruhr,
have been named as inventors

2

Chocolate hollow body base after the fruit deposits have become plastic again but before The liquid or pulpy remaining filling is introduced into the chocolate shell.

The advantages of the described method can be realized in any conventional system for the automatic production of fruits or fruit pieces filled with alcohol or other liquids soaked chocolate bodies in a simple manner by adding the feed hopper to a dispensing and loading device for the fruit pieces are connected to a deep freezing chamber, which the initially still moist, soft fruit pieces have to pass through before they reach the loading device. They are cooled so much that they no longer stick to one another and can be distributed without difficulty in the receiving chambers of the known loading devices. Even within these chambers, they do not stick firmly but fall easily into the hollow body shells by gravity. In addition to this insertion device, which is completed by the freezing chamber, you only need to arrange a pressure device above the conveyor line behind the insertion device next to any additional hot air rinsing nozzle, which for the exact lower position of the meanwhile plastically ge >;:. - ■■ ·, ·; 909

Claims (3)

has been made fruit deposits on the bottom of the hollow chocolate body, so that cavities are avoided when refilling. The drawing shows, in a schematic central longitudinal section, the installation of the special units required for carrying out the method according to the invention within a conventional overall system for the production of brandy cherries. The still moist brandy cherries migrate through a deep-freezing chamber 2 before reaching the feed hopper of the insertion device 1, which is somehow designed, but here as a drum. The elements of the latter can also differ from those of the known embodiment shown. The advantages of the method are completely independent of the construction of the insertion device. The chocolate shells that continue in the direction of the arrow, each filled with a cold brandy cherry and still lying in the molds then expediently pass through a hot air rinsing zone (not shown in the drawing) in order to thaw the cherries again and make them three-dimensional. If the temperature is appropriately coordinated, the strong heat given off by the warm air to the cold cherries prevents the chocolate shell rims from becoming liquid, especially if one takes this necessary defrosting treatment into account by undercooling the chocolate shell accordingly. As soon as the cherries have become somewhat plastic again, they are pressed firmly to the bottom of the hollow body shells by the pressing device 3 shown in the drawing, so that empty cavities within the chocolate shell are avoided even when using pulpy refill. As soon as the chocolate shells have been filled to an appropriate height with this - possibly also liquid - refill compound, the chocolate lid compound can be applied in the usual way after briefly heating the edge of the chocolate shell and the entirety of all filled hollow bodies closed in this way can be cooled to the packaging temperature in the usual way . Claims. 1. Process to improve the production conditions of solid moist fruit deposits, z. B. brandy-soaked cherries containing chocolates, in which after picking the fruit pieces into the open hollow chocolate shells every remaining cavity filled up by adding cream or liquid and then the bowl with chocolate is covered, characterized by freezing the fruit deposits to sticky and No drips before loading and sufficient subsequent thawing within the Hollow body due to the supply of heat from the outside - by means of additional hot air purging or heated refill material or liquid or also both measures one after the other - before applying the chocolate topping compound. 2. The method according to claim 1, characterized by pressing the fruit deposits on the Chocolate hollow body base after being replasticized, but before the introduction of the liquid or pulpy residual filling. 3. Plant for the exercise of the process for the automatic production of with alcohol or other liquids soaked fruits or fruit pieces filled hollow chocolate bodies according to claim 1 or 2 with an automatic over the conveyor track of the still open hollow body shells arranged allocation and insertion device for the fruit pieces - preferably in Drum shape - characterized by the upstream connection of a freezing chamber (2) in front of the Feed funnel of the loading device (1) and - if necessary behind a hot air flushing nozzle - the downstream connection of a pressure device (3) behind the loading device (1) above the conveying path of the hollow chocolate bodies. Considered publications:
German Patent Nos. 274709, 460 888;
U.S. Patent Nos. 1,573,078, 1,756,222,
084, 2 163 580, 2 566 712. 1 sheet of drawings © 909 580/31 7.59