CA3058082A1 - Appareil de buse de sortie double et methode - Google Patents

Appareil de buse de sortie double et methode Download PDF

Info

Publication number
CA3058082A1
CA3058082A1 CA3058082A CA3058082A CA3058082A1 CA 3058082 A1 CA3058082 A1 CA 3058082A1 CA 3058082 A CA3058082 A CA 3058082A CA 3058082 A CA3058082 A CA 3058082A CA 3058082 A1 CA3058082 A1 CA 3058082A1
Authority
CA
Canada
Prior art keywords
inclusions
fluid
aerated
nozzle
conduit
Prior art date
Legal status (The legal status 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 status listed.)
Pending
Application number
CA3058082A
Other languages
English (en)
Inventor
Jamey GERMAN
Alessandra NEGREIROS
Jonathan Sutton
Adam Lee BALDWIN
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Original Assignee
Societe des Produits Nestle SA
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 Societe des Produits Nestle SA filed Critical Societe des Produits Nestle SA
Publication of CA3058082A1 publication Critical patent/CA3058082A1/fr
Pending legal-status Critical Current

Links

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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/203—Apparatus for laying down the liquid, pasty or solid materials in moulds or drop-by-drop, on a surface or an article being completed, optionally with the associated heating, cooling, proportioning, cutting cast-tail, antidripping device
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/005—Moulding, shaping, cutting or dispensing chocolate
    • A23G1/0053—Processes of shaping not covered elsewhere
    • A23G1/0056—Processes in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally with associated cutting
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/005—Moulding, shaping, cutting or dispensing chocolate
    • A23G1/0053—Processes of shaping not covered elsewhere
    • A23G1/0063—Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum or an endless band, or by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding or transfer moulding
    • A23G1/0066—Processes for laying down material in moulds or drop-by-drop on a surface, optionally with associated heating, cooling, portioning, cutting cast-tail or anti-drip processes
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/005—Moulding, shaping, cutting or dispensing chocolate
    • A23G1/0053—Processes of shaping not covered elsewhere
    • A23G1/0073—Moulding or shaping of cellular or expanded articles
    • 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
    • A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
    • A23G1/208—Moulding or shaping of cellular or expanded articles
    • 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
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • 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 or filled
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/007—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/0072—Processes for laying down the liquid, pasty or solid materials in moulds or drop-by-drop, on a surface or an article being completed, optionally with the associated heating, cooling, proportioning, cutting cast-tail, antidripping
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/0082—Moulding or shaping of cellular or expanded articles
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2069—Moulding or shaping of cellular or expanded articles
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne un procédé de préparation d'un produit alimentaire comestible aéré comprenant des inclusions dispersées en son sein, le procédé comprenant les étapes consistant : a) à prendre un appareil servant à déposer simultanément des inclusions comestibles assorties d'un fluide comestible sur un substrat, l'appareil comprenant : une buse à double conduit comprenant : un conduit externe s'étendant depuis une première entrée jusqu'à une sortie externe comportant un orifice de sorte externe; et un conduit interne, s'étendant depuis une seconde entrée jusqu'à une sortie interne comportant un orifice de sortie interne; les orifices de sortie interne et externe étant situés à proximité l'un de l'autre, le conduit externe étant, lors de l'application du procédé, en communication fluidique avec une première source fournissant, éventuellement en continu, un fluide comestible aéré; et le conduit interne étant en communication fluidique avec une seconde source fournissant, éventuellement en continu, des inclusions comestibles; au moins un moyen de détection qui mesure au moins un paramètre d'entrée, ledit paramètre d'entrée pouvant déterminer directement et/ou indirectement : la densité instantanée des inclusions et/ou du fluide dans l'appareil; et un moyen de réglage de densité pouvant être commandé par un moyen de commande afin de modifier la densité du fluide, le moyen de commande et le moyen de détection étant éventuellement en liaison directe ou indirecte de façon à ce que les paramètres de commande puissent être produits directement et/ou indirectement en réponse à des variations des paramètres d'entrée; b) à introduire le fluide aéré comestible en provenance de la première source par le conduit externe afin qu'il sorte de l'orifice de sortie externe, afin de former un écoulement externe du fluide dirigé vers le substrat; c) à introduire des inclusions par le conduit interne afin qu'elles sortent de l'orifice de sortie interne, afin de former un écoulement interne d'inclusions dirigé vers le substrat; d) à déposer l'écoulement interne d'inclusions et l'écoulement externe de fluide aéré sur le substrat sensiblement au même moment, les écoulements sortant de l'appareil à proximité l'un de l'autre mais restant sensiblement séparés, et l'écoulement de fluide externe entourant au moins partiellement l'écoulement interne d'inclusions lors de leur déplacement en direction du substrat; et les écoulements se mélangeant sur le substrat afin de former un mélange sur ce dernier; et e) à éventuellement solidifier le mélange sur le substrat; afin de former des compositions alimentaires aérées comportant des inclusions dispersées en leur sein.
CA3058082A 2017-05-08 2018-05-04 Appareil de buse de sortie double et methode Pending CA3058082A1 (fr)

Applications Claiming Priority (7)

Application Number Priority Date Filing Date Title
EP17169919.2 2017-05-08
EP17169922.6 2017-05-08
EP17169919 2017-05-08
EP17169920.0 2017-05-08
EP17169920 2017-05-08
EP17169922 2017-05-08
PCT/EP2018/061622 WO2018206470A1 (fr) 2017-05-08 2018-05-04 Procédé et appareil de préparation d'une composition alimentaire comestible

Publications (1)

Publication Number Publication Date
CA3058082A1 true CA3058082A1 (fr) 2018-11-15

Family

ID=62152538

Family Applications (1)

Application Number Title Priority Date Filing Date
CA3058082A Pending CA3058082A1 (fr) 2017-05-08 2018-05-04 Appareil de buse de sortie double et methode

Country Status (5)

Country Link
EP (1) EP3621447A1 (fr)
AU (1) AU2018265195B2 (fr)
CA (1) CA3058082A1 (fr)
CL (1) CL2019002892A1 (fr)
WO (1) WO2018206470A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4456730B1 (fr) * 2021-12-29 2026-04-29 Société des Produits Nestlé S.A. Procédé de production d'un produit de chocolat aéré

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2082313A (en) * 1935-07-11 1937-06-01 Todd John William Process for manufacturing articles of food or confectionery
WO2001030174A1 (fr) * 1999-10-22 2001-05-03 Apv Systems Limited Systeme d'aeration pour confiseries
EP1547469A1 (fr) * 2003-12-22 2005-06-29 Nestec S.A. Dispositif de dépot
US20060051475A1 (en) * 2004-09-03 2006-03-09 Fornaguera Joan F Confectionery depositing apparatus and product and method of producing same
EP1673981B1 (fr) 2004-12-21 2015-07-29 Unilever PLC Dispositif et procédé de preparation d'une confiserie gelée
US7819053B2 (en) * 2006-01-23 2010-10-26 Mars, Incorporated Method and system for molding chocolate utilizing an air knife and products made
DE102007024028A1 (de) * 2007-05-22 2008-11-27 Bühler AG Vorrichtung zum Giessen von Verzehrprodukten
PL2016836T3 (pl) 2007-07-20 2017-01-31 Kraft Foods R & D, Inc. Metoda produkcji wyrobu cukierniczego
EP2016837B1 (fr) 2007-07-20 2012-02-22 Kraft Foods R & D, Inc. Procédé de production d'un produit de confiserie
GB0904393D0 (en) 2009-03-13 2009-04-29 Nestec Sa Apparatus for depositing
AT515680B1 (de) * 2014-04-30 2015-11-15 Haas Food Equipment Gmbh Vorrichtung, Anlage und Verfahren zur Herstellung einer mit Granulat vermengten Masse
DE102015205597B3 (de) * 2015-03-27 2016-08-04 Dr. August Oetker Nahrungsmittel Kg Verfahren und Vorrichtung zur Herstellung von aufgeschäumter Lebensmittelmasse mit Stücken oder Aroma
WO2016198659A1 (fr) 2015-06-11 2016-12-15 Nestec S.A. Procédé, appareil et buse de dépôt
RU2734080C2 (ru) 2016-08-30 2020-10-12 Сосьете Де Продюи Нестле С.А. Способ приготовления микропористого шоколадного материала
EP3451847A2 (fr) 2016-08-30 2019-03-13 Nestec SA Composition, procédé et utilisation
CA3023931A1 (fr) 2016-08-30 2018-03-08 Nestec S.A. Materiau chocolate aere

Also Published As

Publication number Publication date
RU2019134413A (ru) 2021-04-28
AU2018265195B2 (en) 2023-10-26
EP3621447A1 (fr) 2020-03-18
WO2018206470A1 (fr) 2018-11-15
BR112019020494A2 (pt) 2020-05-05
CL2019002892A1 (es) 2020-01-17
AU2018265195A1 (en) 2019-10-03
RU2019134413A3 (fr) 2021-09-15

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