发明名称 |
Extrusion of chocolate |
摘要 |
<p>A process for plastically extruding a fat-containing confectionery material which comprises feeding the fat containing confectionery material into an extruder and applying pressure to the fat-containing confectionery material in a substantially solid or semi-solid nonpourable form upstream of a flow constriction whereby the temperature, pressure, contraction ratio and extrusion rate are such that the fat-containing confectionery material is extruded and remains in a substantially solid or semi-solid nonpourable form to produce an axially homogeneous extruded product having a cross section that is of substantially the same profile as the die exit of the extruder, which is capable of retaining its shape and which has a temporary flexibility or plasticity enabling it to be physically manipulated, cut or plastically deformed before losing its flexibility or plasticity characterised in that a vacuum is applied to the fat-containing confectionery material upstream of the flow constriction. <IMAGE></p> |
申请公布号 |
EP0820701(A2) |
申请公布日期 |
1998.01.28 |
申请号 |
EP19970111239 |
申请日期 |
1997.07.04 |
申请人 |
SOCIETE DES PRODUITS NESTLE S.A. |
发明人 |
JURY, MARK;MACKLEY, MALCOLM ROBERT;CROOK, SIMON JOHN |
分类号 |
A23G3/02;A23G3/20;A23G9/22;A23P1/12;A23G1/18;A23G1/10;A23G1/20;(IPC1-7):A23G1/20 |
主分类号 |
A23G3/02 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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