摘要:
The present invention provides composite fat based confectioneries having excellent taste and texture, by a method for the production of composite fat based confectioneries in which an aerated food material such as baked cakes are combined with a fat based confectionery such as chocolate, which comprises embedding an aerated food material in a fat based confectionery in its molten liquid state, degassing the aerated food material under a reduced pressure and subsequently returning the atmosphere to ordinary pressure thereby effecting impregnation of the aerated food material with the fat based confectionery.
摘要:
A method of manufacturing high pressure gas charged candy, and a high pressure gas charging apparatus used in the method are provided. According to the invention, hard candy is prepared, crushed and graded in a normal manner to provide candy grains, a pipe formed at its peripheral wall with fine ports is fittingly inserted into a cylindrical-shaped vessel, the candy grains are filled into a space between the cylindrical-shaped vessel and the pipe, the cylindrical-shaped vessel filled with the candy grains is charged into a lengthy, cylindrical-shaped pressure container, steam for heating is fed into a jacket portion of the pressure container with an interior of the pressure container under pressure by a high pressure gas, then a cooling water is fed into the pressure container to perform heating and cooling treatment of the candy grains in the cylindrical-shaped vessel, and thereafter the pressure container is released from a pressure state to prepare high pressure gas charged candy. Thus the candy grains do not directly contact with the jacket portion of the pressure container, then deterioration caused by overheating is avoided and the cylindrical-shaped vessel serves as a cartridge for the candy grains, so that it is possible to substantially continuously manufacture high pressure gas charged candy in large quantities at a lower production cost.
摘要:
A process for the preparation of a hard candy containing an enzyme is disclosed, which comprises steps of preparing a usual hard candy containing no enzyme, crushing the same into particles, mixing the enzyme with the candy particles, press treating the mixture to form a shaped mass, puttng the mass into a pressure vessel, heating the vessel under pressurized inert gas to cause a partial melt of the mass, cooling the vessel to make the mass into the hard candy product, and releasing the pressure in the vessel.
摘要:
Die Erfindung betrifft ein Verfahren, eine, mit Temperaturen-, Druck-, Drehzahl-, Drehmoment, volumenstrommessungen, Steuerung und eine Einrichtung (1, 2, 3) zum kontinuierlichen Tiefkühlen von Schäumen, z. B. eßbaren Schäumen, insbesondere von Eiskrem und Schlagsahne auf Lagertemperatur, und zwar ohne Anwendung von Tiefgefriertunneln.
摘要:
Food emulsifiers for use in food products having a foamed structure such as chemically leavened and yeast raised bakery products, whipped desserts, icecream, mousse, filling custards, toppings and icings are prepared by treating a conventional emulsifier or emulsifier mixture in the melted state with an inactive gas, preferably CO₂, under pressure, after which the thus-treated emulsifier or emulsifier mixture is passed directly to spray crystallization and evaporation of the gas. Emulsifiers thus treated impart an increased volume to the food products prepared therewith in comparison with corresponding food products prepared with the same emulsifier without gas treatment. The treatment imparts improved shelf life to bread baked from a yeast-raised dough into which a CO₂-treated emulsifier has been incorporated.
摘要:
A method for extruding a confectionery is provided including supplying a plurality of ingredients to a mixer. The ingredients are mixed to form a confectionery composition in said mixer. Crystals are formed in the confectionery composition while the confectionery composition is in said mixer and the confectionery composition is output from said mixer.
摘要:
A cooling and conveying apparatus (10) under vacuum, at a controlled temperature, has an inlet coupled with the outlet of the expansion chamber (4), and an outlet having an associated second gas-tight valve device (18) for discharging the expanded and cooled confectionery products (3). This apparatus (10) includes at least one cooling and conveying unit (11-14) comprising a conduit under vacuum (11a-14a) in which there is provided a worm conveyor device (11d-14d; 11e-14e) including a flexible spiral screw (11e-14e) intended to cause a displacement of the expanded pieces (3) at a controlled speed.
摘要:
A cooling and conveying apparatus (10) under vacuum, at a controlled temperature, has an inlet coupled with the outlet of the expansion chamber (4), and an outlet having an associated second gas-tight valve device (18) for discharging the expanded and cooled confectionery products (3). This apparatus (10) includes at least one cooling and conveying unit (11-14) comprising a conduit under vacuum (11a-14a) in which there is provided a worm conveyor device (11d-14d; 11e-14e) including a flexible spiral screw (11e-14e) intended to cause a displacement of the expanded pieces (3) at a controlled speed.
摘要:
There is provided a device for the aeration of food products comprising a mixing head having at least one set of rotor-stator combinations. Each rotor-stator combination comprises a rotor and a stator with complementary toothed rims which are orientated in opposition in the axial direction. An inlet cover is provided having a product inlet opening for receiving a product to be aerated and a gas injector arranged thereon and traversing the inlet cover such that the head of the gas injector is located in a headspace defined by the inlet cover and a first rotor-stator set.