Chocolate production method and apparatus

Patent metadata

Field	Value
Publication number	US-9198446-B2
Application number	US-201514708361-A
Country	US
Kind code	B2
Filing date	May 11, 2015
Priority date	Jan 31, 2012
Publication date	Dec 1, 2015
Grant date	Dec 1, 2015

Abstract

The present invention relates to a method and an apparatus for producing a chocolate product. The method includes delivering liquid chocolate having a viscosity through a pipe along a delivery path to a production station for producing the chocolate product. The liquid chocolate includes solid particles suspended within the liquid chocolate. The method changes the viscosity of the liquid chocolate by applying an electric field to the liquid chocolate in a direction along the delivery path of a strength and duration determined to aggregate the suspended solid particles into streamlined shapes extending along the direction of the delivery path.

First claim

The invention claimed is:

1. A method for producing a chocolate product, the method comprising:
flowing, by a chocolate delivery pipe, liquid chocolate having a viscosity along a delivery path to a production station for producing the chocolate product, the liquid chocolate including solid particles suspended in the liquid chocolate;
applying an electric field to the liquid chocolate, by at least two food grade electrodes integrated into the chocolate delivery pipe, to change the viscosity of the liquid chocolate, the electric field being applied in a direction along the delivery path of a strength and duration determined to aggregate the solid particles into streamlined shapes extending along the direction of the delivery path; and
controlling, by a controller coupled to the at least two electrodes, the strength and duration of the electric field applied to the liquid chocolate to reduce the viscosity to a predetermined level.

2. The method of claim 1 , further comprising:
controlling, by the controller, a flow rate of the liquid chocolate to adjust the duration during which the electric field is applied to the liquid chocolate.

3. The method of claim 1 , further comprising:
adjusting a spatial gap between the electrodes to control the duration during which the electric field is applied to the liquid chocolate.

4. The method of claim 1 , further comprising:
controlling, by the controller, an amount of melted fat included in the liquid chocolate based on the electric field.

5. The method of claim 1 , further comprising:
measuring, by a sensor located in the chocolate delivery pipe, a flow rate or a viscosity of the liquid chocolate; and
controlling, by the controller, the strength and the duration for applying the electric field to the liquid chocolate based on the determined flow rate or the determined viscosity of the liquid chocolate along the delivery path.

6. The method of claim 5 , further comprising:
pumping, by a pump, the liquid chocolate through the chocolate delivery pipe; and
controlling, by the controller, a speed of the pump based on a signal received from a sensor located in the chocolate delivery pipe.

7. The method of claim 1 , further comprising:
changing, by the controller, the viscosity of the liquid chocolate by applying the electric field to the liquid chocolate in a strength range of 300 V/cm to 6000 V/cm.

8. The method of claim 1 , further comprising:
determining, by the controller, the strength and duration for applying the electric field to the liquid chocolate based on at least one of:
a predetermined consistency of the chocolate product,
a predetermined fat content of the chocolate product, and
a type of chocolate used in the production of the chocolate product.

9. The method of claim 1 , further comprising:
controlling, by the controller, a tempering device to temper the liquid chocolate prior to delivering the liquid chocolate through the pipe.

10. The method of claim 9 , further comprising:
tempering, by the tempering device, the liquid chocolate by:
heating the liquid chocolate to a predetermined temperature,
filtering solid particles from the heated liquid chocolate, and
cooling the liquid chocolate to another predetermined temperature.

11. A method for producing a chocolate covered candy product, the method comprising:
flowing, by a pump and a chocolate delivery pipe, liquid chocolate having a viscosity along a delivery path to an applicator, the liquid chocolate including solid particles suspended in the liquid chocolate;
applying an electric field to the liquid chocolate, by at least two food grade electrodes integrated into the chocolate delivery pipe, to change the viscosity of the liquid chocolate, the electric field being applied in a direction along the delivery path of a strength and duration determined to aggregate the solid particles into streamlined shapes extending along the direction of the delivery path;
controlling, by a controller, the strength of the electric field, the duration of the electric field and a pumping speed of the pump to supply liquid chocolate at a predetermined reduced viscosity to the applicator; and
applying, by the applicator, the liquid chocolate at the predetermined reduced viscosity to a candy product to produce the chocolate covered candy product.

12. The method of claim 11 , further comprising:
applying, by at least two other electrodes integrated into the chocolate delivery pipe for changing the viscosity of the liquid chocolate, another electric field to the liquid chocolate in a direction along the delivery path to the applicator.

13. The method of claim 11 , further comprising:
sensing, by sensors integrated into the chocolate delivery pipe, a flow rate or a viscosity of the liquid chocolate; and
controlling, by the controller, the strength and the duration for applying the electric field based on the determined flow rate or the determined viscosity of the liquid chocolate along the delivery path to the applicator.

14. The method of claim 11 , further comprising:
determining, by the controller, a flow rate or a viscosity of the liquid chocolate based on electric power consumption of the pump.

15. The method of claim 11 , further comprising:
controlling, by the controller, mixing of the liquid chocolate in a liquid chocolate tank based on the predetermined viscosity; and
pumping, by the pump, the liquid chocolate from the liquid chocolate tank to the applicator.

16. The method of claim 11 , further comprising:
displaying, by a display of an operator interface of the controller, information relating to the flow rate or viscosity of the liquid chocolate; and
receiving, by an input terminal of the operator interface, an input from an operator to manually control the flow rate or viscosity of the liquid chocolate.

17. The method of claim 11 , further comprising:
changing, by the controller, the viscosity of the liquid chocolate by applying the electric field to the liquid chocolate in a strength range of 300 V/cm to 1000 V/cm.

18. The method of claim 11 , further comprising:
determining, by the controller, the strength and the duration for applying the electric field to the liquid chocolate based on at least one of:
a predetermined consistency of the chocolate covered candy product,
a predetermined fat content of the chocolate covered candy product, and
a type of chocolate used in the production of the chocolate covered candy product.

19. The method of claim 11 , further comprising:
controlling, by the controller, a tempering device to temper the liquid chocolate prior to delivering the liquid chocolate through the pipe.

20. The method of claim 19 , further comprising:
tempering, by the tempering device, the liquid chocolate by:
heating the liquid chocolate to a predetermined temperature,
filtering solid particles from the heated liquid chocolate, and
cooling the liquid chocolate to another predetermined temperature.

Assignees

• Temple University—Of the Commonwealth System of Higher Education

Inventors

• Tao Rongjia
• Tang Hong

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23G1/0006 Primary

  Processes specially adapted for manufacture or treatment of cocoa or cocoa products (A23G1/002 - A23G1/005 take precedence) · CPC title

• A23G1/18

  Apparatus for conditioning chocolate masses for moulding · CPC title

• A23G1/0046 Primary

  Processes for conditioning chocolate masses for moulding · CPC title