Apparatus and method for producing aerated confectionery masses

Details Apparatus and method for producing aerated confectionery masses Apparatus and method for producing aerated confectionery masses

A - Human Necessities

23

G

A23G 1/10 (2006.01) A23G 1/00 (2006.01) A23G 3/02 (2006.01) A23G 9/20 (2006.01)

Patent

CA 2592020

For producing an aerated confectionery mass, a raw confectionery mass is fed at a feed rate from a supply (10, 12) to an aeration unit (18) for introducing gas into the confectionery mass and wherein the aerated confectionery mass is fed to a production line (32) for the production of confectionery or tablets. The feed rate of the raw confectionery mass is controlled such that it corresponds to the demand of the production line (32), the amount of introduced gas is controlled in response to the feed rate of the confectionery mass so that the aeration level of the confectionery mass remains substantially constant and the temperature of the aeration mass within the aeration unit (18) is controlled such that it remains substantially constant and independent from the feed rate. The aeration unit (18) may include a rotor for stirring and kneading the confectionery mass containing the introduced gas, the rotational speed of the rotor being controlled such that it is enhanced for higher feed rates and reduced for lower feed rates in order to produce gas bubbles of approximately the same size independent from the feed rate. In order to keep the bubble size small during the depositing step, the depositing is realized via a pressurized manifold containing multiple nozzles.

La présente invention concerne la production d'une pâte de confiserie aérée, à partir d'une pâte de confiserie brute introduite en débit contrôlé (10, 12) dans un aérateur (18). Cet aérateur sert à introduire du gaz dans la matière de confiserie. La pâte de confiserie aérée est introduite dans une ligne de production (32) de confiserie ou de tablettes. On régule le débit d'alimentation en pâte brute pour répondre à la demande de la ligne de production (32). La quantité de gaz injecté suit le débit d'introduction de la pâte, de façon à conserver un niveau sensiblement constant d'aération de la pâte de confiserie. On régule la température de la masse d'aération dans l'aérateur (18) de façon à la conserver sensiblement constante, indépendamment du début d'alimentation. L'aérateur (18) peut comporter un rotor servant à agiter et malaxer la pâte contenant le gaz. On régule la vitesse du rotor de façon qu'elle soit renforcée aux débits élevés, et réduite aux bas débits, de façon à produire des bulles de gaz sensiblement du même calibre, quelle que soit la vitesse d'alimentation. Pour l'opération de dépôt, on utilise une rampe de distribution pressurisée à plusieurs buses pour conserver des bulles de petit calibre.

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