Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1997-09-05
1999-04-20
Nessler, Cynthia L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426572, 426474, 426660, A23G 300, A23G 302
Patent
active
058956840
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The invention firstly relates to a method for the preparation of a light confectionery composition, wherein a sugar-containing liquid, which has been dehydrated in a boiler, and a beating agent are beaten under pressure in a beating vat, and the beaten composition is discharged discontinuously from the beating vat.
BACKGROUND OF THE INVENTION
The problem on which the invention is based is that beating the sugar-containing liquid under excess pressure takes place discontinuously, whereas the discharge of the beaten confectionery composition will have to take place continuously with a view to further treatment or processing.
SUMMARY OF THE INVENTION
According to the invention, this problem is solved in that the beaten composition is fed discontinuously from the beating vat to a pressurized buffer tank in which the pressure is held essentially at a specific value (for example 2.8 bar), and in that the beaten composition is discharged continuously from the pressurized buffer tank and expanded.
An apparatus for carrying out the above-mentioned method comprises a beating vat, feed lines, opening into said vat, for, respectively, confectionery liquid, which has been dehydrated by boiling, beating agent and compressed air, and a valve arranged in each of said lines. The installation is characterized in that the discharge line from the beating vat opens into a pressurized buffer tank which is provided with means for keeping the pressure in said tank essentially constant and with a discharge line in which the beaten confectionery composition can be discharged in a continuous stream and can expand.
The means for keeping the pressure in the pressurized buffer tank essentially constant comprise a compressed air feed with a pressure regulating device and a pressure relief valve.
BRIEF DESCRIPTION OF THE DRAWINGS
The invention will now be explained in more detail below with reference to the figure, in which a diagram of the invention is shown.
DETAILED DESCRIPTION OF THE INVENTION
The following components can be differentiated in the FIGURE: liquid, the boiler 1 can be lowered and steam can be discharged, composition from the pressurized buffer tank 14, and
It will be clear that sugar-containing liquid and beating agent fed into the beating vat 7 via the lines 8 and 10 are beaten in portions, beating being carried out with valves 9, 11 and 16 closed and valve 13 open and beating thus being carried out under pressure.
After opening the valve 16, the beaten, pressurized composition is fed via the line 15 to the pressurized buffer tank 14, in which the pressure is held essentially constant at about 2.8 bar by means of the compressed air line 18 and the relief valve 20.
The beaten confectionery composition is discharged under a pressure of 2.8 bar in a constant stream through a pump and expands to atmospheric pressure, a light composition being produced. Colorants, flavourings and fat can also be added to the composition thereafter or beforehand, in a manner which is not shown. Finally, the finished product is fed continuously to a pouring or shaping line or other processing line.
1. Method for the preparation of a light confectionery composition, which comprises: beating agent and compressed air in a beating vat under pressure so as to obtain a beaten composition; pressurized buffer tank in which the pressure is maintained essentially at a preselected value; tank by a pump; and atmospheric pressure to obtain the light confectionery composition.
2. The method according to claim 1, wherein the pressurized buffer tank is maintained at a pressure of about 2.8 bars.
DESCRIPTION
DETAILED DESCRIPTION OF THE INVENTION
The following components can be differentiated in the FIGURE: liquid, the boiler 1 can be lowered and steam can be discharged, composition from the pressurized buffer tank 14, and
It will be clear that sugar-containing liquid and beating agent fed into the beating vat 7 via the lines 8 and 10 are beaten in portions, beating being carried out with valves 9, 11 and 16 closed and val
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Nessler Cynthia L.
Ter Braak B.V.
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