• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    In a method for producing a filled chocolate product, in particular chocolate bar, at least one filling in the form of a prefabricated solid insert having a temperature lower than that of liquid chocolate is pressed into the liquid chocolate and the chocolate is then cooled to solidification. This reduces the cooling time required and avoids problems associated with cooling due to altered contraction behavior of chocolate and filling.
    公开号:AT510928A1
    申请号:T21132010
    申请日:2010-12-22
    公开日:2012-07-15
    发明作者:
    申请人:Zotter Holding Gmbh & Co Kg；
    IPC主号:
    专利说明:

    1 • * I · I I · »· *
    Process for producing a filled chocolate product
    The invention relates to a method for producing a filled chocolate product, in particular Tafclschokoladc.
    Essentially, three methods for the industrial production of filled chocolate are known in the prior art. The oldest method is the so-called "turning method", which is used in medium and large production plants with an output of more than 500 kg / h. Initially, only the chocolate is dosed into the mold, then the mold is turned, leaving only a portion of the still liquid chocolate mass on the walls of the mold. After cooling, finally, the resulting chocolate sleeve is provided with the desired filling and dosed after another cooling the lid, which is actually the bottom of the table or praline. When Wendevcrfahren the products must thus be cooled after dosing the sleeve, the filling and the lid.
    Another possibility for producing filled chocolate products is by far the most common one-shot process by now. This designates a process in which casing and filling are simultaneously brought into the mold in one operation. The chocolate is dispensed via an outer ring disc and the filling is metered in via a filling nozzle located inside the annular nozzle at a short interval. The advantage of this method is that only a single cooling process is required. However, there are also many disadvantages. Thus, this technique requires a high technological effort to dose chocolate and filling in the same operation. In addition, it should be noted that by far not every chocolate or filling mass is one-shot capable, so that existing recipes are usually obsolete or at least need to be adjusted.
    The properties of the filling, such as specific weight and flow properties, must not deviate very far from that of the chocolate. So specific weight should be around 1.2 kg / 1. The same applies to the temperature of the filling and that of the pre-crystallized chocolate, so that the filling must correspond essentially to the chocolate temperature or may be at most 2 degrees below it.
    Furthermore, in the one-shot process, the filling must not draw threads, as these may go through the ground when closing the product, which may later result in the filling leaking, and no larger solid components, e.g. Nut pieces, included (maximum about 1.5 mm). There may also be problems with air bubbles.
    The method is also sensitive to variations in operating conditions. For example, the temperatures and degree of crystallization of chocolate and the temperature of the filling may fluctuate only within a narrow range, as otherwise high reject rates may occur. Since the entire chocolate product is cooled, the cooling due to the changed contraction behavior must be slower and gentler than in the classical method. Otherwise it can lead to rejects if the bowl or filling does not contract evenly (bursting, buckling of the floor, hairline cracks).
    As a third method, cold stamping is also used for sleeve formation in medium and small production quantities. Here, after dosing the chocolate, a cooled stamp is pressed into the mold. As a result, the metered chocolate is formed into the sleeve and solidified at the same time. Subsequently, the filling can be dosed into the chocolate sleeve and the product capped after another cooling process.
    The disadvantage is that the energy consumption in this process is relatively high in order to cool the hot chocolate in an adequate time such that the sleeve produced remains stable. In addition, it must be ensured that no humidity on the cold stamp can condense, otherwise the chocolate shell produced when Wiedcranheben the stamp could be pulled out of the mold.
    Another method is used in the production of hand-made chocolate. In their production can be dispensed with molds, as the couverture, usually by trowel and roller, is applied in a thin layer on tracks. The filling (s) is / are then painted onto these chocolate strips, which are then covered with another layer of Küvertiir. After cutting the sheets into the desired shape, the products are dipped in liquid chocolate and wrapped. This process is associated with a high technical or personnel as well as a considerable amount of time.
    In DH 199 40 747 A a filled chocolate is described, in which the filling is pressed into a biscuit-like insert, which in turn is surrounded by a hollow body of chocolate. 3
    GB 840390 A describes a process for producing a filled chocolate product in which a prefabricated sugar hollow body is filled with the filling and then coated with chocolate.
    The object of the invention is to obviate the above-mentioned drawbacks of the prior art and has as its object to provide a method of producing a filled chocolate confectionery which allows rapid and individualized filling and neither high technical nor energetic production. Effort still takes a lot of time. In particular, the requirement of multiple cooling of the product and the problems occurring in the simultaneous cooling of chocolate and filling should be avoided.
    This object is erfmdungsgemaß solved in a method for producing a filled chocolate goods in that at least one filling in the form of a prefabricated solid insert with a temperature lower than that of liquid chocolate is pressed into the liquid chocolate and the chocolate thereafter until solidification is cooled.
    As with hand-made chocolates, different fillings can now be easily combined into one product by pressing two, three or more inserts in succession or simultaneously into the chocolate.
    The measures according to the invention considerably reduce the cooling time since already "cold" (i.e. solidified) fillings are used, which themselves no longer have to be cooled to a halt, which can take hours. In addition, differences in the specific gravity and flow properties of the filling and the chocolate casing are irrelevant since only the chocolate is in the liquid state.
    The inventive method is also less or insensitive to temperature fluctuations and the degree of crystallization of the chocolate and the temperature of the fillings. In a preferred embodiment, the at least one prechilled state, preferably at a temperature in the range of -18 ° C to 25 ° C, especially in the range of 14 ° C to 18 ° C, in the liquid chocolate, which is generally a
    Temperature of 28 ° C, pressed. As a result, the chocolate is also cooled from the inside, which significantly reduces the time required for solidification.
    The problem of condensation (humidity) occurring at low temperatures of the filling can be avoided by using various techniques, e.g. by using freeze-dried fillings which can absorb moisture or by coating with moisture-absorbing layers, e.g. Powdered sugar.
    According to a further embodiment, the at least one filling is submerged in the liquid chocolate, ie pressed completely into the liquid chocolate, so that it is covered by chocolate. However, the filling can also be only partially pressed into the liquid chocolate, which depending on the type of filling individual surface designs are possible and the filling is also recognizable from the outside.
    The process of indenting the filling into the liquid chocolate can be done by hand or by machine. For a quicker implementation, the at least one filling is expediently pressed into the liquid chocolate by machine. This process can also be easily automated to increase production.
    The at least one filling is preferably formed as a sheet or platelets. In this form, in particular chocolate goods with layered fillings can be produced in a simple and rapid manner. Also, the sheet or platelet in turn may be filled, for example, with liquid fillings that are difficult to form into a solid form.
    Preferably, the at least one filling is selected from the group consisting of chocolate, marzipan, nougat, ganache and flavored ganache, pralines, fruit jelly,
    Fruit mass, flowers, brittle and foil-wrapped messages selected. However, all possible other fillings are conceivable, as far as they can be prefabricated as a fixed deposit, under certain circumstances, only by freezing.
    By the invention it is possible to make an individual design of the chocolate product, since this can be assembled and manufactured within a very short time as desired from the existing deposits. The possibilities of variation are practically infinite from a certain number of different fillings. In addition, if the filling is only partially pressed into the chocolate, it is also possible to
    Surface of Schokoladcnprodukts be individually designed so that a completely new look.
    The invention will be explained in more detail with reference to the drawing, in which Fig. 1 shows a schematic representation of an embodiment of the invention fiction, ate method illustrated and Fig. 2 shows the final product of another embodiment of the method according to the invention.
    In Fig. 1, a mold 1 for the production of several chocolate bars dargcstellt in their wells liquid chocolate is 2. A filling in the form of a prefabricated solid insert 3, e.g. a platelet of marzipan or brittle which has a temperature lower than that of liquid chocolate (~ 28 ° C), e.g. in the range of 14 ° C-18 ° C, as shown by a vertical arrow pointing downwards. Depending on the applied pressure, the insert 3 is only partially pressed into the liquid chocolate 2 or else completely submerged in the chocolate 2. The impressions can be done both manually and mechanically by means of a suitable device. It is also possible to press two or more different inserts 3 into the liquid chocolate 2 at the same time or in succession in order to achieve a more complex filling.
    After impressing the filling (s), the chocolate product is cooled. Due to the lower compared to the liquid chocolate temperature of the filling or insert 3, the solidification process is accelerated because the chocolate is also cooled "from the inside".
    After solidification or solidification of the liquid chocolate 2, the chocolate bar can be removed from the mold in the usual way. 2 shows a finished chocolate product according to an embodiment of the invention. The product has substantially the shape of a chocolate bar 4, which has the typical rib notches on the underside shown in the drawing. At the top of the panel are several prefabricated fixed inserts 5 of different types, e.g. a chocolate truffle, a praline and a fruit jelly bar, which are only partially pressed into the chocolate and thus provide for an individual Oberflächengcstaltung the table. Such a chocolate product may e.g. after the consumer's selection of the fillings and the chocolate itself (bitter chocolate, milk chocolate, etc.) has been previously made individually, so that there are hardly any waiting times for the consumer.
    权利要求:
    Claims (5)
    [1]
    6 • t

    1. A process for producing a filled chocolate product, in particular chocolate bar, characterized in that at least one filling in the form of a prefabricated solid insert with a Temperature below that of liquid chocolate, is pressed into the liquid chocolate and the chocolate is then cooled to solidification.
    [2]
    2. The method according to claim 1, characterized in that the at least one filling in vorgckiihltem state, preferably at a temperature in the range of -18 ° C to 25 ° C, in particular in the range of 14 ° C to 18 ° C, in the liquid Chocolate is pressed.
    [3]
    3. The method according to claim 1 or 2, characterized in that the at least one filling is completely submerged in the liquid chocolate.
    [4]
    4. The method according to any one of claims 1 to 3, characterized in that the at least one filling is formed as a sheet or plate.
    [5]
    5. The method according to any one of claims 1 to 4, characterized in that the at least one filling from the group consisting of chocolate, marzipan, nougat, ganache and flavored ganache, fruit jelly, fruit pulp, flowers, brittle and shrink-wrapped messages auskwählt is.
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    同族专利:
    公开号 | 公开日
    EP2468108B1|2014-10-22|
    EP2468108A1|2012-06-27|
    AT510928B1|2014-05-15|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    DE521533C|1927-04-30|1933-04-19|Alfred Winkler|Machine to optionally cover objects with chocolate and to produce chocolate bars with and without filling and hollow bodies or shell-shaped objects from chocolate|
    DE646802C|1934-08-17|1937-06-22|Franz Haaf|Arrangement for machines for the production of various chocolate products|
    DE4421439A1|1994-06-21|1996-01-04|Bernhard Van Dr Ing Lengerich|Prodn. of chocolates etc.|
    WO2008128271A2|2007-04-23|2008-10-30|Agrana Beteiligungs-Aktiengesellschaft|Particulate food constituent|
    GB840390A|1957-04-10|1960-07-06|Stephan Heller|Method of making crustless confectionery, such as chocolate confectionery, liquid filling|
    EP0838157A1|1996-09-26|1998-04-29|Griesson GmbH & Co. KG|Process, apparatus and casting plate for making chocolate slabs or chocolate biscuits|
    DE19940747A1|1999-08-27|2001-03-01|Innogram Ag Binningen|Chocolate products, e.g. bar, chocolate cream or filled chocolate, have mixture containing caffeine or theine in cake-type extruded insert|
    US20030232113A1|2002-03-20|2003-12-18|Refer Jacob Christian|Method and apparatus for making chocolate covering layers|EP3278669B1|2016-08-05|2020-06-10|Griesson - de Beukelaer GmbH & Co. KG|Method for preparing a baked product and baked product|
    EP3716776A1|2017-11-28|2020-10-07|Kraft Foods Schweiz Holding GmbH|Chocolate products|
    BE1026432B1|2019-01-03|2020-01-28|Cruchten Guy Van|MOLD FOR VEGETABLE FATS AND THE USE THEREOF|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    AT21132010A|AT510928B1|2010-12-22|2010-12-22|METHOD FOR PRODUCING A FILLED CHOCOLATE PRODUCT|AT21132010A| AT510928B1|2010-12-22|2010-12-22|METHOD FOR PRODUCING A FILLED CHOCOLATE PRODUCT|
    EP20110193981| EP2468108B1|2010-12-22|2011-12-16|Process for the production of filled chocolate products|
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