LT4892B - Šokolado gamyba stipriai atšaldant ir presuojant - Google Patents

Šokolado gamyba stipriai atšaldant ir presuojant Download PDF

Info

Publication number: LT4892B
Authority: LT; Lithuania
Prior art keywords: chocolate; cooling; mass; chocolate mass; degree
Prior art date: 2000-04-28

Application number

LT2001050A

Other languages

English (en)

Lithuanian (lt)

Other versions

LT2001050A (en

Inventor

Thomas Demmer

Harald Wutz

John F. Baxter

Nigel Kirtley

Lars Ebbinghaus

Original Assignee

Kraft Foods R & D, Inc.

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.)

2000-04-28

Filing date

2001-04-26

Publication date

2002-02-25

Family has litigation

First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8168589&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=LT4892(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.

2001-04-26 Application filed by Kraft Foods R & D, Inc. filed Critical Kraft Foods R & D, Inc.

2001-11-26 Publication of LT2001050A publication Critical patent/LT2001050A/xx

2002-02-25 Publication of LT4892B publication Critical patent/LT4892B/lt

Links

235000019219 chocolate Nutrition 0.000 title claims abstract description 91
238000004519 manufacturing process Methods 0.000 title description 10
238000004781 supercooling Methods 0.000 title 1
238000000034 method Methods 0.000 claims abstract description 38
239000007788 liquid Substances 0.000 claims abstract description 8
238000003825 pressing Methods 0.000 claims abstract description 4
238000001816 cooling Methods 0.000 claims description 48
238000010438 heat treatment Methods 0.000 claims description 9
238000010304 firing Methods 0.000 claims description 8
238000000465 moulding Methods 0.000 claims description 4
244000299461 Theobroma cacao Species 0.000 description 80
239000013078 crystal Substances 0.000 description 18
238000012986 modification Methods 0.000 description 15
230000004048 modification Effects 0.000 description 12
238000002425 crystallisation Methods 0.000 description 9
230000008025 crystallization Effects 0.000 description 9
229940110456 cocoa butter Drugs 0.000 description 6
235000019868 cocoa butter Nutrition 0.000 description 6
235000019197 fats Nutrition 0.000 description 6
239000000203 mixture Substances 0.000 description 6
235000019221 dark chocolate Nutrition 0.000 description 4
235000019222 white chocolate Nutrition 0.000 description 4
235000019220 whole milk chocolate Nutrition 0.000 description 4
235000013339 cereals Nutrition 0.000 description 3
PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
235000009470 Theobroma cacao Nutrition 0.000 description 2
235000009508 confectionery Nutrition 0.000 description 2
239000002826 coolant Substances 0.000 description 2
238000001125 extrusion Methods 0.000 description 2
239000012530 fluid Substances 0.000 description 2
238000005259 measurement Methods 0.000 description 2
239000000843 powder Substances 0.000 description 2
239000002994 raw material Substances 0.000 description 2
238000011160 research Methods 0.000 description 2
238000005496 tempering Methods 0.000 description 2
235000008939 whole milk Nutrition 0.000 description 2
229910000851 Alloy steel Inorganic materials 0.000 description 1
VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
238000005054 agglomeration Methods 0.000 description 1
230000002776 aggregation Effects 0.000 description 1
235000021545 balls of chocolate Nutrition 0.000 description 1
230000009286 beneficial effect Effects 0.000 description 1
230000005540 biological transmission Effects 0.000 description 1
230000015572 biosynthetic process Effects 0.000 description 1
229910052804 chromium Inorganic materials 0.000 description 1
239000011651 chromium Substances 0.000 description 1
150000001875 compounds Chemical class 0.000 description 1
238000007796 conventional method Methods 0.000 description 1
230000007547 defect Effects 0.000 description 1
238000009826 distribution Methods 0.000 description 1
235000012438 extruded product Nutrition 0.000 description 1
229920001903 high density polyethylene Polymers 0.000 description 1
235000021243 milk fat Nutrition 0.000 description 1
229910052750 molybdenum Inorganic materials 0.000 description 1
239000011733 molybdenum Substances 0.000 description 1
229910052759 nickel Inorganic materials 0.000 description 1
235000016709 nutrition Nutrition 0.000 description 1
235000015927 pasta Nutrition 0.000 description 1
238000005086 pumping Methods 0.000 description 1
238000003303 reheating Methods 0.000 description 1
239000000344 soap Substances 0.000 description 1
239000007787 solid Substances 0.000 description 1
238000003756 stirring Methods 0.000 description 1
238000012546 transfer Methods 0.000 description 1
239000011345 viscous material Substances 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
- A23G1/20—Apparatus for moulding, cutting or dispensing chocolate
- A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
- A23G1/202—Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally with an associated cutting device
- A23G1/203—Devices for cutting or modelling of a section or plate; Embossing; Punching, e.g. stamping-tool
- 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
- A23G1/18—Apparatus for conditioning chocolate masses for moulding
- 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
- A23G1/205—Apparatus 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
- 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
- A23G1/205—Apparatus 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
- A23G1/206—Apparatus 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 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
- A23G1/04—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
- A23G1/205—Apparatus 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
- A23G1/207—Compression moulding of paste, optionally in the form of a ball, a rope or other preforms, powders or granules

Landscapes

Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Confectionery (AREA)

LT2001050A 2000-04-28 2001-04-26 Šokolado gamyba stipriai atšaldant ir presuojant LT4892B (lt)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
EP00109233A EP1149536B1 (de)	2000-04-28	2000-04-28	Verfahren zur Herstellung von Schokolade durch Superkühlung und Pressformen

Publications (2)

Publication Number	Publication Date
LT2001050A LT2001050A (en)	2001-11-26
LT4892B true LT4892B (lt)	2002-02-25

Family

ID=8168589

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
LT2001050A LT4892B (lt)	2000-04-28	2001-04-26	Šokolado gamyba stipriai atšaldant ir presuojant

Country Status (17)

Country	Link
US (1)	US20020015775A1 (de)
EP (1)	EP1149536B1 (de)
JP (1)	JP4738629B2 (de)
AR (1)	AR028050A1 (de)
AT (1)	ATE248523T1 (de)
AU (1)	AU783295B2 (de)
BR (1)	BR0101678A (de)
CA (1)	CA2345431A1 (de)
DE (1)	DE60004967T2 (de)
ES (1)	ES2201967T3 (de)
HU (1)	HUP0101722A2 (de)
LT (1)	LT4892B (de)
PL (1)	PL202587B1 (de)
RO (1)	RO122390B1 (de)
SK (1)	SK287693B6 (de)
TR (1)	TR200101062A2 (de)
UA (1)	UA74327C2 (de)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
EP1249487B1 (de)	2001-04-14	2005-11-23	Franz Zentis Gmbh & Co.	Verfahren und Verwendung einer Vorrichtung zur Herstellung von Partikeln aus Schokolade
DE10124471A1 (de)	2001-05-19	2002-11-28	Zentis Gmbh & Co Franz	Vorrichtung zur Herstellung von Partikeln eines Lebensmittels
PT1413205E (pt) *	2002-10-25	2007-01-31	Kraft Foods R & D Inc	Moldagem por injecção de massa de confeitaria que contém gordura
ATE447852T1 (de)	2005-09-21	2009-11-15	Unilever Nv	Verfahren und vorrichtung zum stempeln eines musters auf ein überzogenes speiseeisprodukt
EP1862077A1 (de) *	2006-06-02	2007-12-05	Puratos N.V.	Verfahren zur Stabilisierung der Kristallisation einer Mischung aus Öl und Fett, die mehr als 10% Kakaobutter enthält und einen niedrigen Gehalt an trans-Fetten hat
DE102009011969A1 (de)	2009-03-05	2010-09-16	Sollich Kg	Verfahren und Temperiermaschine zur Regelung der Kristallisation bei dem kontinuierlichen Aufbereiten von zu verarbeitenden fetthaltigen Massen
DE102011005873A1 (de)	2011-03-21	2012-09-27	Anneliese F. Lorenz	Verfahren zur Herstellung von Schokolade mittels eines Pressgeräts
DE102011002082A1 (de)	2011-04-15	2012-10-18	Sollich Kg	Anlernen einer Temperiermaschine für die direkte Einstellbarkeit des Temperiergrads

Citations (4)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
GB2186476A (en)	1986-02-06	1987-08-19	Cadbury Ltd	Method of tempering edible compositions
GB2306289A (en)	1995-10-30	1997-05-07	Nestle Sa	Chocolate forming
EP0776608A2 (de)	1995-10-30	1997-06-04	Societe Des Produits Nestle S.A.	Schokoladeformen
DE19748370A1 (de)	1997-11-03	1999-05-06	Sela Maschinen Gmbh	Seifenform

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
GB2070501B (en) *	1980-02-29	1983-10-19	Sollich Gmbh & Co Kg	Making confections
CH649444A5 (en) *	1982-08-27	1985-05-31	Battelle Memorial Institute	Method for manufacturing chocolate articles
DK172603B1 (da) *	1992-09-23	1999-02-22	Aasted Mikroverk Aps	Fremgangsmåde og anlæg til fremstilling af chokoladeartikler
DE69834484T2 (de) *	1997-01-11	2006-11-30	Mars Inc.	Verfahren zur formgebung von schokoladeprodukten
JP3817335B2 (ja) *	1997-04-25	2006-09-06	森永製菓株式会社	チョコレート類の製造方法
DK0909535T4 (da) *	1997-09-26	2007-07-02	Buehler Bindler Gmbh	Fremgangsmåde til fremstilling af formede chokoladeartikler
DE69803355T2 (de) *	1998-11-02	2002-09-19	Aasted-Mikroverk Aps, Farum	System zur Herstellung von Schalen aus fetthaltigen, schokoladeähnlichen Massen unter Druckaufbildung
EP0925720B1 (de) *	1998-11-02	2001-09-12	Aasted-Mikroverk Aps	Vorrichtung mit unabhängiger Aufhängung der Stempel zur Herstellung von Schalen aus fetthaltigen, schokoladeähnlichen Massen

2000
- 2000-04-28 EP EP00109233A patent/EP1149536B1/de not_active Expired - Lifetime
- 2000-04-28 ES ES00109233T patent/ES2201967T3/es not_active Expired - Lifetime
- 2000-04-28 DE DE60004967T patent/DE60004967T2/de not_active Expired - Lifetime
- 2000-04-28 AT AT00109233T patent/ATE248523T1/de active
2001
- 2001-04-26 LT LT2001050A patent/LT4892B/lt not_active IP Right Cessation
- 2001-04-26 TR TR2001/01062A patent/TR200101062A2/xx unknown
- 2001-04-27 RO ROA200100466A patent/RO122390B1/ro unknown
- 2001-04-27 AR ARP010101982A patent/AR028050A1/es active IP Right Grant
- 2001-04-27 US US09/844,779 patent/US20020015775A1/en not_active Abandoned
- 2001-04-27 HU HU0101722A patent/HUP0101722A2/hu unknown
- 2001-04-27 CA CA002345431A patent/CA2345431A1/en not_active Abandoned
- 2001-04-27 UA UA2001042936A patent/UA74327C2/uk unknown
- 2001-04-27 AU AU38941/01A patent/AU783295B2/en not_active Ceased
- 2001-04-27 SK SK577-2001A patent/SK287693B6/sk not_active IP Right Cessation
- 2001-04-27 PL PL347306A patent/PL202587B1/pl unknown
- 2001-04-27 JP JP2001133192A patent/JP4738629B2/ja not_active Expired - Fee Related
- 2001-04-27 BR BR0101678-4A patent/BR0101678A/pt not_active Application Discontinuation

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
GB2186476A (en)	1986-02-06	1987-08-19	Cadbury Ltd	Method of tempering edible compositions
GB2306289A (en)	1995-10-30	1997-05-07	Nestle Sa	Chocolate forming
EP0776608A2 (de)	1995-10-30	1997-06-04	Societe Des Produits Nestle S.A.	Schokoladeformen
DE19748370A1 (de)	1997-11-03	1999-05-06	Sela Maschinen Gmbh	Seifenform

Also Published As

Publication number	Publication date
JP4738629B2 (ja)	2011-08-03
US20020015775A1 (en)	2002-02-07
LT2001050A (en)	2001-11-26
BR0101678A (pt)	2002-07-23
TR200101062A3 (tr)	2001-11-21
HUP0101722A2 (hu)	2002-05-29
TR200101062A2 (tr)	2001-11-21
EP1149536A1 (de)	2001-10-31
ES2201967T3 (es)	2004-04-01
AR028050A1 (es)	2003-04-23
ATE248523T1 (de)	2003-09-15
AU3894101A (en)	2001-11-01
EP1149536B1 (de)	2003-09-03
HU0101722D0 (en)	2001-07-30
SK5772001A3 (en)	2002-02-05
CA2345431A1 (en)	2001-10-28
UA74327C2 (uk)	2005-12-15
PL347306A1 (en)	2001-11-05
JP2001314155A (ja)	2001-11-13
DE60004967T2 (de)	2004-07-22
DE60004967D1 (de)	2003-10-09
SK287693B6 (sk)	2011-06-06
PL202587B1 (pl)	2009-07-31
RO122390B1 (ro)	2009-05-29
AU783295B2 (en)	2005-10-13

Legal Events

Date	Code	Title	Description
2003-12-29	MM9A	Lapsed patents	Effective date: 20030426

Publication	Publication Date	Title
Mantihal et al.	2017	Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling
EP0776608B1 (de)	2002-02-27	Schokoladeformen
US4865856A (en)	1989-09-12	Method of tempering edible compositions
DE60118932T2 (de)	2007-04-12	Verfahren zur herstellung von belüftetem nahrungsmittel und daraus erhaltene produkte
JP2997612B2 (ja)	2000-01-11	脂肪含有菓子材料の押出し方法
US3265510A (en)	1966-08-09	Manufacture of confectionery products by extrusion
LT4892B (lt)	2002-02-25	Šokolado gamyba stipriai atšaldant ir presuojant
JPH119192A (ja)	1999-01-19	チューイング糖菓製品
Chen et al.	2006	Flexible chocolate
US6180152B1 (en)	2001-01-30	Process for manufacturing compression-molded candy
US2384077A (en)	1945-09-04	Manufacture of chocolate confections
US3976736A (en)	1976-08-24	Soap bar manufacture
RU2131675C1 (ru)	1999-06-20	Способ производства и состав тираженного ириса
GB2306289A (en)	1997-05-07	Chocolate forming
CN101326946A (zh)	2008-12-24	一种挤压熟化淀粉软糖的成型方法
EP3513658B1 (de)	2020-10-28	Verfahren und anlage zur herstellung von schokoladeartikeln
JPH099870A (ja)	1997-01-14	紐状成型チョコレート及びその製造方法
US2658830A (en)	1953-11-10	Method for making confections
Elson et al.	1990	AA Collyer, MJ Bennett, RH Mayhew*, DW Clegg
Collyer et al.	1990	Injection Moulding of Confectionery Materials
Tscheuschner et al.	1988	Rheological properties of chocolate masses and chocolate
JPH10113124A (ja)	1998-05-06	ひも状チョコレート及び成形チョコレート類
JPH01171452A (ja)	1989-07-06	コンニャクの製造法