DE102008053303A1 - Method for the production of chocolate mass, comprises pulverizing a dry milk product together with other ingredients in a grinding container with grinding body present in the container - Google Patents

Abstract

The method comprises pulverizing a dry milk product together with other ingredients in a grinding container with grinding body present in the container. The dry milk product comprises a residual humidity below equilibrium moisture content at environmental condition. The chocolate mass comprises a total fat content of less than 32% and has a bi-modal particle size distribution after the grinding process. Two or more partial quantities of the chocolate mass are pulverized on respective different final fineness at respective unimodal particle size distribution and are mixed to each other. The method comprises pulverizing a dry milk product together with other ingredients in a grinding container with grinding body present in the container. The dry milk product comprises a residual humidity below equilibrium moisture content at environmental condition. The chocolate mass comprises a total fat content of less than 32% and has a bi-model particle size distribution after the grinding process. Two or more partial quantities of the chocolate mass are pulverized on respective different final fineness at respective unimodal particle size distribution and are mixed to each other. The partial quantity forms a portion of 50-95% with largest particles. The mixing of the partial quantities comprises bi- or multi modal particle size distribution or unimodal particle distribution after the grinding process. The chocolate mass to whose ingredients, an emulsifier is added is led by a high shearing mixer.

Description

The The invention relates to a process for the production of chocolate masses, in which a milk product along with other ingredients in a grinding container with in this Mahlkörpern is ground.

milk chocolate consists essentially of ingredients such as (crystal) sugar, cocoa mass, Cocoa butter and milk powder. Instead of sugar, there are also sugar substitutes for use. There are also so-called dark chocolates, which have no or only a small amount of milk or else so-called "white chocolates", at Although cocoa butter but no cocoa mass is added.

at The production of chocolates is the fine comminution of these Chocolate components on particle sizes of x90 <15 to <30 μm important, which means that 90% by volume of the particles is smaller than the values mentioned are. At this fineness, chocolate is in the Mouth perceived as tender and with pleasant smelling.

there It is common, first the (crystal) sugar, the cocoa mass, part of the cocoa butter and the milk powder in a suitable device to mix together and then grind this mixture for crushing the particles. In Industrial practice is grinding high-quality chocolates the batch carried out predominantly with Walzenreibmaschinen. It is customary in a first crushing stage Pre-shred the mixture over a two-roll mill and then the corresponding pre-shredded quantity a five-roll mill to a final fineness bring to.

The finely ground mixture leaves the five-rolling mill as a flaky, free-flowing powder with the desired Particle size. In conclusion this will be Powder placed in a conche where it - optionally under Addition of additional flavors, of more Cocoa butter - and emulsifiers - to a finished liquid chocolate mass is processed.

In The mentioned conche breaks up particle agglomerations and the existing fat released, except in the cocoa butter also present in milk powder. By a corresponding temperature control and aeration of the mass is removed when conching water, so the moisture content of the original mass is about 1.0-1.5% less than 0.6% decreases. In this context it is necessary knowing that even small amounts of water are the viscosity Increase the chocolate melt in an undesirable manner can.

Around the leakage of water and volatile organic compounds perform quickly and completely in a conche It is necessary that the conche be crushed Mixture is supplied in the form of powder, which is a large specific Surface has. The as described above for this used rolling mills are however quite elaborately constructed, thus complicated and also in the purchase accordingly expensive Machinery.

Furthermore can such rolling mills as open systems basically lead to product losses and may also cause hygiene problems with himself. Furthermore, these open systems have the disadvantage that the rolled goods can absorb moisture from the environment. After all, such open systems are fundamental also burdened with security problems for the operating personnel. Some of these problems are tried by enclosures of the rolling mills to meet, but the more expensive the machines.

The concluding conches are, on the one hand, relative expensive devices. In addition, these conches work usually only batchwise, in particular long Conchierzeiten lead to particularly high quality chocolates. Throughput The conchen is thus limited and can be unwanted Quality loss can not be increased arbitrarily.

Now However, it is also known to use instead of rolling mills to to chop the ingredients of chocolates, these in a grinding container to grind with in this Mahlkörpern located, in particular in a stirred ball mill.

In But such an agitator ball mill is Reaching the powdery state of the chocolate components, such as as described above, undesirable. In agitator ball mills must a product namely be pumpable. With the little ones Particle sizes as above for high quality chocolates are stated, this is aimed at low total fat levels not because of the large specific surface possible.

Around to prevent the powdery state of the mass in the ball mill, are thus either at low fat levels larger particles accepted or it will for small particle sizes a higher Added amount of fat.

larger Particles selected especially in the US area have sensory disadvantages. In particular, with these the "delicate" as desired by European standards Melted "are not achieved, rather chocolates perceived as "sandy" with such larger particles.

The Increasing the fat content brings considerable contrast there are financial disadvantages for this, in particular in Europe, to use cocoa butter is the very expensive.

Both Ways have the disadvantage that the achievement of a low Water content of the final product, as he especially by the conching aimed at high-quality chocolates, just difficult to reach is. The ballmill in the end also needed pumping ability through them moving mass is a sign that everyone in the Mass present particles are coated with fat, this being Grease film but necessary for the low water content Leakage of water from the particles prevented.

task The present invention is therefore to provide a method for the production of chocolate using a grinding container with in this Mahlkörpern, which is a high quality Chocolate performs with small particle size and low fat.

These The object is achieved according to the invention that the milk-dried product, which is an ingredient of the chocolate mass is, a residual moisture below an equilibrium moisture at Environmental conditions has.

Of the Invention is based on the finding that the essential part the moisture to be removed from the mass in the production of chocolate usually by the chocolate mass added milk dry product in Form of milk powder is supplied.

milk powder has under favorable storage and environmental conditions of about 20 ° C and 50% relative humidity normally an equilibrium moisture content of about 4%. This residual water content is used in a wide variety of milk powder production processes achieved in which milk by evaporation and subsequent drying the water is withdrawn. There are various large-scale for this applied methods such as drum drying, spray drying or freeze-drying, all to a final water content of approx. 3 to 5% lead. Except milk powder should be in the frame of the present invention among milk dry products all dry products be understood that from milk, whey, ultrafiltration permeate and similar raw materials and contain lactose.

at one well below the equilibrium moisture content discussed above lying residual moisture of about 1% for the milk dried product is along with the rest, usually anhydrous or low-water further ingredients in the finally achieved chocolate mass achieve a water content of less than 0.6%, without this one separate process must be provided for discharging water, as he usually performed in a conche becomes.

How a milk dry product with a residual moisture of about 1% or less is produced, is from the DE 10 2006 033 012 or the EP 1 880 615 known. Although the dried product prepared according to these documents is intended to be used in the production of chocolate. As a manufacturing method, however, a method with a final conching is provided here.

Surprisingly It has now been found that a lower water content, like him in the case of a chocolate mass that is mixed with a milk-dried product produced according to the invention, the rheological Properties of chocolate paste, which are in a grinding container with in this grinding bodies, such as a ball mill, is ground so changed that it is also at the end of Milling process, when the particles in Europe for high quality Chocolates desired particle size have still pumped at levels of fat, as they have so far were known only in chocolate masses, where rolling mills and conches are used.

Especially The method according to the invention can thus also are used in chocolate masses having a total fat content of have less than 32%.

at a particularly preferred embodiment of the present invention Invention is desired that the use z. B. the ball mill to a very small range of different particle sizes leads (unimodule particle size distribution). Here, in particular, only a very small proportion of Parti angles with very small sizes, which is a disproportionate have high specific surface area when mixing with To wet fat would be.

at this particular embodiment of the invention has become that proved by a close, unimodule particle size distribution reduced specific surface area in particular on the Flow behavior at low shear rates - expressed through the flow limits - has a positive effect.

In another preferred embodiment of the invention, it is desirable that the use z. B. the ball mill leads to a bi- or even multimodule particle size distribution. This means that in addition to a dominant fraction larger Particles a certain proportion of smaller particles is present. It has been found that this brings about an improvement in the overall flow behavior - even at higher shear rates. In the tightly packed suspension, the smaller particles fill the gaps between the large ones so that more free fat is available for the flow process.

It be mentioned in this regard only marginally that the currently commonly used rolling mills at cheaper Litigation usually also a bimodal distribution produce.

Around despite the small amount of fat phase in the manufactured as described A low-fat chocolate mass is desired low viscosity is the addition of an emulsifier necessary in usual recipe quantity.

The Addition of the emulsifier can be done both before and during the production of the chocolate mass in the grinding container respectively. But it is also possible, an emulsifier only in one step after the said grinding container in the To introduce chocolate mass.

Around the various types of particle size distribution as described above To produce, the following ways are suggested: Grinding at relative low viscosity, d. H. at final fat content and in presence an emulsifier, creates a narrow, unimodal distribution.

grinds one with high viscosity, d. H. just still pumpable Mass, creates a wider, at particularly favorable Process control a bimodal particle size distribution. The mass thus produced with bimodal particle size distribution overall has slightly more favorable flow properties on, as a mass with unimoduler distribution. The latter, however, shows better values in the range of low shear rates.

Around a mass with bimodal particle size distribution to achieve is according to a special embodiment applied a multi-stage process of the present application. In this case, a first part of relatively low viscosity first crushed to a particle size, which is sensory just not noticeable (<20-30 μm, unimodal). A second submass will be at a much lower Particle size crushed (<2-10 microns, also unimodal).

The second part of the mass can as a partial stream also by means of further comminution be made from the first part of mass.

Both Submissions are then in a certain ratio mixed, wherein the subset of the finer, second sub-mass is lower as the subset of the coarser, first sub-mass. Especially equals the amount of coarser, first submass between 50 and 95% of the total mass with bimodal particle size distribution.

Instead of a chocolate mass with bimodal particle size distribution can be done in a similar way using multiple subsets with different Particle sizes also have a multimodal particle size distribution be reached, for the part of the coarsest Part mass continue to o. G. Boundary condition regarding their share applies to the total mass.

By the illustrated targeted influences on the particle size distributions In particular, chocolate masses can be used for different purposes produce. For example, from a chocolate mass hollow body or coatings are manufactured for they in particular a good flowability low shear rates demanded. This is recommended the generation of a unimodal distribution.

For many other uses and good sensory properties will be for a chocolate mass, however, often low Viscosity at a variety of shear rates required. in this connection is then preferably a chocolate mass with a bi or multimodal To generate distribution of the particle size.

essential to the invention is that the final product without the time-consuming use a conche is reached. So it can with the previously described Process high quality chocolates with omission of this normally provided conching process. This poses a significant time and therefore cost advantage.

requirement However, this does not mean that the raw materials used are only poor in water, but otherwise no unwanted Flavors contain more, which in the conventional process would be removed by the tedious dry boxing. In particular, the cocoa mass must be pretreated so that they contains no volatile acids. However, the necessary procedures are known, practical introduced and corresponding products available on the market.

For a uniform wetting of the particles with fat and emulsifier it is necessary in all described methods to introduce high shear forces into the mass. This can be done both during comminution in the grinding container through there happen existing grinding media. Alternatively or additionally, however, a high-shear mixer can also be used which is possible both in a discontinuous and in a continuously operating version.

By the described methods it is now possible for the first time by means of grinding containers and in this grinding bodies, in particular, therefore, ball mills, high-quality milk-product-containing Chocolate masses with a low fat content of less than 32% produce. This is a significant advance, as by means of such ball mills hitherto produced chocolates always produced with higher fat contents than They are possible when using the roller conching technology were.

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• - DE 102006033012 [0021]
• EP 1880615 [0021]

Claims (8)

A process for the preparation of a chocolate mass, in which a milk-dried product is ground together with other ingredients in a grinding container with grinding media contained therein, characterized in that the milk-dried product has a residual moisture content below an equilibrium moisture content at ambient conditions. Process according to claim 1, characterized characterized in that the chocolate mass has a total fat content has less than 32%. A method according to claim 1 or 2, characterized in that the chocolate mass after the grinding process has a bi-modal particle size distribution. A method according to claim 1 or 2, characterized in that two or more subsets of the chocolate mass on each different final fineness at each unimodal Particle size distribution are milled. A method according to claim 4, characterized characterized in that the two or more subsets of the chocolate mass, which different final finenesses for each unimodal particle size distribution have, are mixed together, the subset with the largest particles account for 50-95% forms. A method according to claim 5, characterized characterized in that the mixture of the subsets a bi- or having multimodal particle size distribution. A method according to claim 1 or 2, characterized in that the chocolate mass after the grinding process has a unimodal particle size distribution. Process according to claim 1, characterized characterized in that the chocolate mass, to the ingredients of a Emulsifier is added by a high shear mixer is directed.