Process for producing a confectionery product

Patent metadata

Field	Value
Publication number	US-10285415-B2
Application number	US-201816036763-A
Country	US
Kind code	B2
Filing date	Jul 16, 2018
Priority date	Jul 9, 2009
Publication date	May 14, 2019
Grant date	May 14, 2019

Abstract

The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

First claim

What is claimed is:

1. A process for producing a confectionery product comprising:
spraying water and/or a polyol solution from a first spray nozzle onto a surface;
spraying a compound mass including cocoa butter replacer or cocoa butter substitute, from a second spray nozzle onto the surface;
wherein the water and/or the polyol solution sprayed from the first spray nozzle and the compound mass sprayed from the second spray nozzle mix prior to reaching the surface.

2. The process according to claim 1 , wherein the polyol comprises a sugar, sorbitol, mannitol, maltitol, erythritol, xylitol, lactitol, or glycerol.

3. The process according to claim 1 , wherein spraying the water and/or the polyol solution from the first nozzle and spraying the compound mass from the second nozzle while the water and/or the polyol solution is at a temperature identical to the temperature of the compound mass.

4. The process according to claim 3 , wherein the temperature is up to 40° C. when spraying the compound mass.

5. The process according to claim 1 , wherein a pressure of a compressed air stream used for spraying the compound mass is from 0.5 bar to 1.5 bar.

6. The process according to claim 1 , wherein a pressure of a compressed air stream used for spraying the water and/or the polyol solution is about 0.5 bar.

7. A confectionery product obtainable by a process according to claim 1 .

8. The process according to claim 1 , wherein the surface is a tray.

9. The process according to claim 1 , wherein the surface is a confectionery substrate.

10. An apparatus for producing a confectionery product comprising:
a first nozzle for spraying water and/or a polyol solution; and
a second nozzle for spraying a compound mass including cocoa butter replacer or cocoa butter substitute;
wherein the first and second nozzles are configured such that the water and/or the polyol solution sprayed from the first spray nozzle and the compound mass sprayed from the second spray nozzle mix prior to reaching the surface.

Assignees

• Kraft Foods R & D Inc

Inventors

• Paggios Konstantinos
• Thiele Marlin Richard
• Balzer Hartmut Heinrich

Classifications

• A23G1/325

  containing inorganic compounds · CPC title

• A23G1/305

  Products for covering, coating, finishing or decorating · CPC title

• A23G1/04

  Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products (machines for roasting cocoa A23N12/00) · CPC title

• A23G2200/06

  containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate · CPC title

• A23G3/0089

  Coating with atomised liquid, droplet bed, liquid spray · CPC title