DE102008049582A1 - Method for the production of food preparation, comprises liquefying or fluidizing a component and then conveying under pressure through a conveyor channel to a discharge nozzle, and rotating the discharge nozzle along an elliptical web - Google Patents

Method for the production of food preparation, comprises liquefying or fluidizing a component and then conveying under pressure through a conveyor channel to a discharge nozzle, and rotating the discharge nozzle along an elliptical web Download PDF

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Publication number
DE102008049582A1
DE102008049582A1 DE102008049582A DE102008049582A DE102008049582A1 DE 102008049582 A1 DE102008049582 A1 DE 102008049582A1 DE 102008049582 A DE102008049582 A DE 102008049582A DE 102008049582 A DE102008049582 A DE 102008049582A DE 102008049582 A1 DE102008049582 A1 DE 102008049582A1
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Prior art keywords
component
discharge nozzle
outlet nozzle
discharge
under pressure
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DE102008049582A
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German (de)
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DE102008049582B4 (en
Inventor
Michael Brune
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Illinois Tool Works Inc
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Inatec GmbH
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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
    • A23G3/10—Candy-pulling machines ; Processes or apparatus for making cotton candy or candy floss
    • 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
    • A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • 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
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0021—Processes in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0051—Candy-pulling processes; processes for making cotton candy or candy floss
    • 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
    • A23G3/0097—Decorating sweetmeats or confectionery

Abstract

The method comprises liquefying or fluidizing a food component and conveying under pressure through a conveyor channel to a discharge nozzle, rotating the discharge nozzle along an elliptical web in the direction of the discharge nozzle proceeding by the rotational axis with a direction component, maintaining the discharge condition during discharging the component from the discharge nozzle that results stretching of measuring beam forming from the component, emerging from the discharge nozzle and supporting to centrifugal force, and allowing the discharge of stretched thread-like structure. The method comprises liquefying or fluidizing a food component and conveying under pressure through a conveyor channel to a discharge nozzle, rotating the discharge nozzle along an elliptical web in the direction of the discharge nozzle proceeding by the rotational axis with a direction component, maintaining the discharge condition during discharging the component from the discharge nozzle that results stretching of measuring beam forming from the component, emerging from the discharge nozzle and supporting to a centrifugal force, and allowing the discharge of the stretched thread-like structure from the component after or during the processing of hardenable or hardened component, to a lower layer/substrate proceeding relative to the discharge nozzle.

Description

GEBIET DER ERFINDUNGFIELD OF THE INVENTION

Die Erfindung betrifft ein Verfahren zum Herstellen einer Lebensmittelzubereitung, enthaltend mindestens einen oder bestehend aus einem im Verarbeitungszustand flüssigen oder zum Verarbeiten verflüssigbaren und nach oder während dem Verarbeiten erhärtbaren oder erhärtenden Bestandteil in Gestalt mindestens einer Schicht aus sich kreuzenden fadenartigen Gebilden aus dem mindestens einen Bestandteil, gemäß dem Oberbegriff von Anspruch 1 sowie eine Vorrichtung zum Herstellen einer derartigen Lebensmittelzubereitung.The Invention relates to a method for producing a food preparation, containing at least one or consisting of one in the processing state liquid or liquefy for processing and after or during Hardenable for processing or hardening Component in the form of at least one layer of intersecting thread-like structures of the at least one component, according to the preamble of claim 1 and an apparatus for producing such Food preparation.

TECHNOLOGISCHER HINTERGRUNDTECHNOLOGICAL BACKGROUND

Feinfasrige Lebensmittelzubereitungen sind z. B. als so genannte Zuckerwatte bekannt. Hierbei wird eine klebrige Zuckermasse von den Wänden eines rotierenden, die Zuckermasse flüssig haltenden Behälters in Fadenform abgezogen und locker auf einen Träger, wie einen Holzstab, aufgewickelt.fine fiber Food preparations are z. B. as so-called cotton candy known. This is a sticky mass of sugar from the walls of a rotating, the mass of sugar liquid holding container withdrawn in thread form and loosely wound on a support, such as a wooden rod.

DARSTELLUNG DER ERFINDUNGPRESENTATION OF THE INVENTION

Die Aufgabe der Erfindung besteht darin, eine Lebensmittelzubereitung der gattungsgemäßen Art so herzustellen, dass die fadenartigen Gebilde in Form einer ein- oder mehrlagigen Schicht gewonnen werden können. Zur Lösung dieser Aufgabe wird ein gattungsgemäßes Verfahren mit den Merkmalen nach Anspruch 1 vorgeschlagen, nämlich mit den Verfahrensschritten

  • – Verflüssigen oder Flüssighalten des mindestens einen Bestandteils und Fördern desselben unter Druck durch mindestens einen Förderkanal zu mindestens einer Austrittsdüse,
  • – Rotieren der Austrittsdüse entlang einer elliptischen Bahn bei von der Rotationsachse mit einer Richtungskomponente fortweisenden Ausrichtung der Austrittsdüse,
  • – Aufrechterhalten von Austrittsbedingungen beim Austreten des mindestens einen Bestandteils aus der Austrittsdüse, die zu einem Fliehkraft gestützten Verstrecken des aus der Austrittsdüse austretenden, von dem mindestens einen Bestandteil gebildeten Massenstrahls führen und
  • – Absetzenlassen der so verstreckten fadenartigen Gebilde aus dem mindestens einen Bestandteil auf einer/einem relativ zur Austrittsdüse verfahrenden Unterlage/Substrat.
The object of the invention is to produce a food preparation of the generic type such that the thread-like structures can be obtained in the form of a single-layer or multi-layer coating. To solve this problem, a generic method with the features of claim 1 is proposed, namely with the method steps
  • Liquefying or holding liquid of the at least one constituent and conveying it under pressure through at least one conveying channel to at least one outlet nozzle,
  • Rotating the discharge nozzle along an elliptical path when the discharge nozzle is pointing away from the axis of rotation with a directional component,
  • - Maintaining outlet conditions in the exit of the at least one component from the outlet nozzle, which lead to a centrifugal force extending the exiting the outlet nozzle, formed by the at least one component mass jet and
  • - Allowing the so-stretched thread-like structure from the at least one component on a / a relative to the outlet nozzle traversing pad / substrate.

Durch die Erfindung wird es überraschenderweise möglich, sehr dünne, gewünschtenfalls nur sehr wenig Masse von dem mindestens einen Bestandteil des Lebensmittels aufweisende Schichten aus dem mindestens einen Bestandteil herzustellen. Derartige Schichten können sowohl in sich, etwa fließartig, selbsttragend und ei genständig verwendbar sein, aber auch z. B. als Kuvertüre dienen und damit einem eher dekorativen Zweck auf einem Lebensmittelsubstrat dienen. Dies kann sowohl in relativ exakt wiederholbaren Linienmustern als auch wie eine unregelmäßig wirkende luftige Gaze realisiert werden. Es können auch mehrere solcher Schichten übereinander erzeugt werden, die dann eine gewisse Mächtigkeit erreichen und z. B. mit anderen Lebensmittelbestandteilen zu einem sandwichförmigen Ganzen zusammengefügt werden. Der mindestens eine Bestandteil einer solchen Lebensmittelzubereitung kann z. B. eine Schokolade oder ein schokoladenähnliches Material, einen Fruchtgelee, eine teigartige Masse oder Anderes darstellen oder beinhalten. Unter einer „Unterlage”, auf der sich das verstreckte fadenartige Gebilde aus dem mindestens einen Bestandteil bei relativem Verfahren zwischen Austrittsdüse und „Unterlage” absetzt, wird ein Transportelement, wie z. B. ein Transportband, ein Zwischenträger, wie z. B. eine so genannte Release-Folie oder eine bereits hergestellte Schicht aus einer oder mehreren Lage/n des mindestens einen Bestandteils verstanden. Es entsteht also ein eigenständig verwendbares Gebilde aus dem mindesten einen Bestandteil. Demgegenüber wird im Sinne der Erfindung unter einem „Substrat”, auf dem sich das verstreckte fadenartige Gebilde aus dem mindesten einen Bestandteil bei relativem Verfahren zwischen Austrittsdüse und „Substrat” absetzt, verstanden, dass es sich bei dem „Substrat” um ein Bestandteil der erfindungsgemäß herzustellenden Lebensmittelzubereitung handelt, wie z. B. um ein Lebensmittelsubstrat, die/das durch das erfindungsgemäße Verfahren mit einer ein oder mehrlagigen Schicht aus dem mindestens einen Bestandteil bedeckt wird.By the invention is surprisingly possible, very thin, if desired very little mass of the at least one component of the food having produced layers of the at least one component. such Layers can both in itself, something like a flow, self-supporting and independent be usable, but also z. B. serve as couverture and thus a rather serve decorative purpose on a food substrate. This can both in relatively exactly repeatable line patterns and as one irregular-looking airy gauze can be realized. It can also be several such layers on top of each other be generated, which then reach a certain thickness and z. B. with other food ingredients to a sandwich-like whole together become. The at least one component of such a food preparation can z. A chocolate or a chocolate-like material, a fruit jelly, represent or contain a doughy mass or otherwise. Under a "base" on which the stretched threadlike structure emerges from the at least one Part in relative process between the outlet nozzle and "pad" sets, is a transport element, such. B. a conveyor belt, an intermediate carrier, such as z. As a so-called release film or an already made Layer of one or more layers of the at least one constituent Understood. So it creates an independently usable structure the least part. In contrast, in the context of the invention under a "substrate", on the the stretched thread-like structure consists of the at least one Component in a relative process between outlet nozzle and "substrate" deposits, understood that the "substrate" is a constituent of the invention to be produced Food preparation is such. For example, a food substrate, the / by the inventive method with a single or multiple layer of the at least one Component is covered.

Um zu verhindern, dass die fadenförmigen Gebilde aus dem mindestens einen Bestandteil nach dem Absetzenlassen auf einem Substrat zu stark in einander verfließen, kann das Erstarren durch geeignete Maßnahmen gefördert werden. Bei durch Abkühlung aushärtenden Bestandteilen kann z. B. mittels einer Kühlung durch Stickstoff, insbesondere flüssigem Stickstoff erreicht werden, dass sich ein gewisser Dickenaufbau aus einer oder mehreren der so hergestellten Schichten einstellt. Zur Kühlung und/oder Umlenkung des aus der/den Austrittsdüse/n austretenden Massenstrahls kann mindestens ein gasförmiges Fluid mit mehr oder minder hohem Druck angewendet werden, z. B. auch Druckluft.Around to prevent the thread-like structure from the at least one component after settling A substrate too much flow into each other, the solidification can through appropriate measures promoted become. By cooling curing Ingredients can z. Example by means of cooling by nitrogen, in particular liquid nitrogen be achieved that a certain thickness of one or sets several of the layers thus produced. For cooling and / or Deflection of the mass jet emerging from the outlet nozzle (s) can be at least one gaseous Fluid can be applied with more or less high pressure, z. B. also compressed air.

Durch die Erfindung können nicht nur Lebensmittel neu gestaltet sondern auch ganz neuartige Lebensmittel geschaffen werden, bei denen – anders als bei Zuckerwatte – eine vergleichsweise gleichmäßige Schichtausbildung möglich wird.By the invention can not only redesigned food but also completely new Foods are created in which - unlike cotton candy - a comparatively uniform stratification possible becomes.

Claims (1)

Verfahren zum Herstellen einer Lebensmittelzubereitung, beinhaltend mindestens einen oder bestehend aus mindestens einem im Verarbeitungszustand flüssigen oder zum Verarbeiten verflüssigbaren und nach oder während dem Verarbeiten erhärtbaren oder erhärtenden Bestandteil in Gestalt mindestens einer Schicht aus sich kreuzenden fadenartigen Gebilden aus dem mindestens einem Bestandteil gekennzeichnet durch die Verfahrensschritte, – Verflüssigen oder Flüssighalten des mindestens einen Bestandteils und Fördern desselben unter Druck durch mindestens einen Förderkanal zu mindestens einer Austrittsdüse, – Rotieren der Austrittsdüse entlang einer elliptischen Bahn bei von der Rotationsachse mit einer Richtungskomponente fortweisenden Ausrichtung der Austrittsdüse, – Aufrechterhalten von Austrittsbedingungen beim Austreten des mindestens einen Bestandteils aus der Austrittsdüse, die zu einem Fliehkraft gestützten Verstrecken des aus der Austrittsdüse austretenden, von dem mindestens einen Bestandteil gebildeten Massenstrahls führen und – Absetzenlassen der so verstreckten fadenartigen Gebilde aus dem mindestens einen Bestandteil auf einer/einem relativ zur Austrittsdüse verfahrenden Unterlage/Substrat.Method for producing a food preparation, including at least one or at least one liquid in the processing state or liquefiable for processing and after or during Hardening or processing hardening Component in the form of at least one layer of intersecting thread-like structures from the at least one component marked through the process steps, - liquefying or liquid holding the at least one component and conveying the same under pressure at least one conveyor channel to at least one outlet nozzle, - rotate the outlet nozzle along an elliptical path at from the axis of rotation with a Directional component, progressive orientation of the outlet nozzle, - Maintained of exit conditions upon exit of the at least one constituent from the outlet nozzle, the centrifugal force Stretching of emerging from the outlet nozzle, of the at least lead a component formed mass beam and - allow to settle the so stretched thread-like structure from the at least one Component on a / relative to the outlet nozzle traversing pad / substrate.
DE102008049582.4A 2008-09-30 2008-09-30 Method for producing a food preparation Active DE102008049582B4 (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5283070A (en) * 1990-11-15 1994-02-01 Nestec S.A. Process for making layered aerated food composition
WO2000013524A1 (en) * 1998-09-02 2000-03-16 Societe Des Produits Nestle S.A. Apparatus for coating confections, possibly with marbled-appearance
US6689406B2 (en) * 2000-12-05 2004-02-10 Nestec S.A. Chocolate coating process and device for same

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3539913A1 (en) 1985-11-11 1987-05-14 Joachim Drautz Computer-controlled allround machine
DE102004041365A1 (en) 2004-08-25 2006-03-09 Bühler Bindler GmbH Method and plant for making confectionery products

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5283070A (en) * 1990-11-15 1994-02-01 Nestec S.A. Process for making layered aerated food composition
WO2000013524A1 (en) * 1998-09-02 2000-03-16 Societe Des Produits Nestle S.A. Apparatus for coating confections, possibly with marbled-appearance
US6689406B2 (en) * 2000-12-05 2004-02-10 Nestec S.A. Chocolate coating process and device for same

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