Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Patent
1981-04-30
1984-04-03
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
426631, 426476, 426486, 426487, 426660, 426662, A23G 100, A23G 114
Patent
active
044407971
ABSTRACT:
A method of continuous production of refined chocolate mass from a non-refined cocoa mass composed of a mixture of components reduced in size to a fineness required for the final mass but still containing undesired aromatic substances and moisture and being processed into a low fat, friable or pulverized chocolate mass, is mixed in a plasticator with a preheated air stream which is admitted in the same feeding direction, simultaneously externally heated for a time interval between 5 and 8 minutes while being intensively mixed by shearing stresses until the mass becomes plasticized; thereupon the fluidity of the mass is increased by an emulsifier, then the entrained gas is separated from the mass, the latter is weighed and supplemented according to a final recipe by additional fat content, and the final mass is collected in a container and subjected to an additional homogenizing treatment and in a cooled condition is forwarded for the final processing.
REFERENCES:
patent: 2356181 (1944-08-01), Rubens
patent: 2441861 (1948-05-01), Widen
patent: 2645580 (1953-07-01), Schultz
patent: 3628965 (1971-12-01), Nijkerk
patent: 3904777 (1975-09-01), Goerling
patent: 4156743 (1979-05-01), Schmitt
Berkes Klaus
Forster Helmut
Huth Wolfgang
Ritschel Gunter
Schebiella Georg
Hunter Jeanette M.
Striker Michael J.
Veb Kombinat Nagema
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