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1. 发明公开

EP2111759A1 Chocolate moulding line 审中-公开
标题翻译： FormmaschinefürSchokolade
公开(公告)号：EP2111759A1
公开(公告)日：2009-10-28
申请号：EP08007909.8
申请日：2008-04-24
申请人： AASTED-MIKROVERK APS
发明人： Refer, Jacob Christian
IPC分类号： A23G1/20 , A23G1/21 , A23G1/22 , A23G1/26 , A23G3/20 , A23G7/00
CPC分类号： A23G1/26 , A23G1/207 , A23G1/21 , A23G1/22 , A23G3/2046 , A23G3/2061 , A23G7/00
摘要： Chocolate moulding production line (1) with an endless conveyor (2) for the transportation of mould plates (3) sliding in a guide (4) and a moulding station (7) with at least one separate plunger plate (8;9) carrying a plurality of plungers (10;11) as well as a depositor (13). Lifting means (12) is arranged in the moulding station (7) under the mould plates (8 or 9) and being adapted to lift up the mould plates (3) into engagement with the plunger plates (8;9) during moulding of the chocolate articles. The at least one plunger plate (8;9) is permanently fixed in a horizontally movable carrier (20), which is arranged slidable on track means (21), and the lifting means (12) is arranged in the carrier (20).
摘要翻译：具有环形输送机（2）的巧克力成型生产线（1），用于运送在引导件（4）和模制工位（7）中滑动的模具板（3），其具有至少一个独立的柱塞板（8; 9）多个柱塞（10; 11）以及沉积器（13）。提升装置（12）在模制板（8或9）下方的模制台（7）中布置，并且适于在模制过程中将模板（3）提升成与柱塞板（8; 9）接合巧克力制品。所述至少一个柱塞板（8; 9）被永久地固定在水平可移动的载体（20）中，所述载体（20）可布置在轨道装置（21）上滑动，并且提升装置（12）布置在载体（20）中。

2. 发明公开

EP1661462A1 Apparatus for depositing edible mass 有权
标题翻译：沉积可食用物质的设备
公开(公告)号：EP1661462A1
公开(公告)日：2006-05-31
申请号：EP04078207.0
申请日：2004-11-25
申请人： AASTED-MIKROVERK APS
发明人： Haslund, Henning
IPC分类号： A21C5/00 , A21C3/04
CPC分类号： A21C5/003 , A21C3/04
摘要： Apparatus (1) for depositing edible mass, comprising an elongated trough (2) and at least one roller (7;8) arranged longitudinally in the trough (2) for transporting the mass in direction against the bottom (9) of the trough (2). Dosing means (3) extends longitudinally at the bottom (9) of the trough (2). The dosing means (3) comprises only one single, longitudinally extending shaft (10), and at least one cylindrical dosing means chamber (11), in which is arranged a disc-shaped rotor (16) formed as a wave-shaped displacer being rotated by the single, longitudinally extending shaft (10).
摘要翻译： 1，一种用于沉积食用块状物的设备（1），包括一个细长槽（2）和至少一个在槽（2）中纵向布置的滚筒（7; 8），用于将物料逆着槽底部（9） 2）。计量装置（3）在槽（2）的底部（9）纵向延伸。配量装置（3）仅包括一个单一的纵向延伸的轴（10）和至少一个圆柱形配料装置室（11），在该配料装置室中布置有形成为波形浮子的盘形转子（16）由单个纵向延伸的轴（10）旋转。

3. 发明授权

EP1346642B1 Apparatus for making chocolate shells 无效
标题翻译：用于制备巧克力壳的装置
公开(公告)号：EP1346642B1
公开(公告)日：2006-05-24
申请号：EP02076096.3
申请日：2002-03-20
申请人： AASTED-MIKROVERK APS
发明人： Refer, Jacob Christian
IPC分类号： A23G1/20 , A23G1/21
CPC分类号： A23G1/21 , A23G1/205

4. 发明公开

EP1346644A1 Method of making chocolate covering layers 有权
标题翻译： Verfahren zur Herstellung von Deckschichten aus Schokolade
公开(公告)号：EP1346644A1
公开(公告)日：2003-09-24
申请号：EP02076101.1
申请日：2002-03-20
申请人： AASTED-MIKROVERK APS
发明人： Refer, Jacob Christian
IPC分类号： A23G1/20 , A23G1/21
CPC分类号： A23G1/0063 , A23G1/0069 , A23G1/0076 , A23G1/205 , A23G1/21 , A23G3/0072 , A23G3/008 , A23G3/0091
摘要： Plungers (24) having a pressing surface (27) onto which no lubricant is applied are immersed into contact with corresponding covering layers (19) of chocolate mass thereby being pressed into shape. The temperature of the pressing surfaces (27) is kept below the solidification temperature of the chocolate mass during the pressing. The chocolate rapidly solidifies under crystallisation from its surface in contact with the pressing surface of the plunger and inwardly through the chocolate layer. Contamination of the plungers and the edible chocolate articles with lubricant remains is completely avoided and the surfaces of the covering layers are simply an identical "print" of the geometry of the plunger surface.
摘要翻译：将没有施加润滑剂的按压面（27）的柱塞（24）浸入与相应的巧克力覆盖层（19）接触，从而被压制成形。按压表面（27）的温度在压制过程中保持在巧克力块的凝固温度以下。巧克力在结晶时迅速凝固，其表面与柱塞的压紧表面接触并向内通过巧克力层。完全避免了柱塞和可食用的巧克力制品与润滑剂残留物的污染，并且覆盖层的表面简单地与柱塞表面的几何形状相同“打印”。

5. 发明公开

EP1346641A1 Method of making chocolate shells 有权
标题翻译：制作巧克力贝壳的方法
公开(公告)号：EP1346641A1
公开(公告)日：2003-09-24
申请号：EP02076095.5
申请日：2002-03-20
申请人： AASTED-MIKROVERK APS
发明人： Refer, Jacob Christian
IPC分类号： A23G1/20 , A23G1/21
CPC分类号： A23G1/205 , A23G1/0063 , A23G1/0076 , A23G1/21
摘要： Plungers (11) having a pressing surface (14) onto which no lubricant is applied are immersed into contact with tempered chocolate mass (6) in corresponding moulds (7), the chocolate thereby being pressed into shells (20). The temperature of the pressing surfaces (14) are kept below the solidification temperature of the chocolate mass during the pressing. The chocolate rapidly solidifies under crystallisation from its surface in contact with the pressing surface (14) of the plunger and inwardly through the chocolate layer. Contamination of the plungers (11) and the edible chocolate articles with lubricant remains is completely avoided and the inner surfaces of the shells are simply identical "prints" of the geometry of the plunger surfaces (14).
摘要翻译：具有未施加润滑剂的挤压表面（14）的柱塞（11）浸入与相应模具（7）中的回火巧克力物质（6）接触，由此将巧克力压入壳体（20）中。在挤压过程中，挤压表面（14）的温度保持在巧克力物质的凝固温度以下。巧克力从其表面与柱塞的挤压表面（14）接触并向内通过巧克力层而迅速固化。柱塞（11）和具有润滑剂残留的可食用巧克力制品的污染被完全避免，并且壳体的内表面与柱塞表面（14）的几何形状完全相同。

6. 发明授权

EP0947140B1 Apparatus for continuous tempering of chocolate-like mass 无效
标题翻译：一种用于类似巧克力物质的连续回火
公开(公告)号：EP0947140B1
公开(公告)日：2002-02-06
申请号：EP98200823.7
申请日：1998-03-16
申请人： AASTED-MIKROVERK APS
发明人： Haslund, Henning
IPC分类号： A23G1/18 , A23G1/04
CPC分类号： A23G1/04 , A23G1/18

7. 发明公开

EP1175837A2 Apparatus for continuous tempering of chocolate mass 审中-公开
标题翻译： Vorrichting zum kontinueierlichen Temperieren von Schokoladenmasse
公开(公告)号：EP1175837A2
公开(公告)日：2002-01-30
申请号：EP01202760.3
申请日：2001-07-19
申请人： AASTED-MIKROVERK APS
发明人： Haslund, Henning
IPC分类号： A23G1/18
CPC分类号： A23G1/18
摘要： Apparatus (1) for continuous tempering of chocolate butter-containing or other fat-containing chocolate mass comprising at least one mass chamber (2) having a disc-shaped stirring tool (5). The stirring tool (5) comprises two opposite stirring wings (9, 9') and an intermediary disc element (10). Hereby is obtained an apparatus having a disc-shaped stirring element and which is easy as well as economical to produce. Only the stirring wings are needed to be finished so that they suits together with the opposite walls of the mass chamber.
摘要翻译：用于连续回火含巧克力奶油或其它含脂肪的巧克力物质的装置（1）包括至少一个具有盘形搅拌工具（5）的质量室（2）。搅拌工具（5）包括两个相对的搅拌翼（9,9'）和中间盘元件（10）。由此得到具有盘形搅拌元件的装置，并且容易且经济地制造。只有搅拌翼需要完成，以便它们与质量室的相对壁一起适合。

8. 发明公开

EP1103188A1 System for production of shells of confectionery mass 有权
标题翻译： Vorrichtung zur Herstellung von Konfektschalen
公开(公告)号：EP1103188A1
公开(公告)日：2001-05-30
申请号：EP00203725.7
申请日：2000-10-26
申请人： AASTED-MIKROVERK APS
发明人： Aasted, Lars
IPC分类号： A23G1/21 , A23G3/02
CPC分类号： A23G1/50 , A23G1/21 , A23G1/54 , A23G1/545 , A23G3/0263 , A23G3/50 , A23G3/54 , A23G3/545 , A23G4/04 , A23G4/205
摘要： The invention concerns a system for the production of shells of confectionery mass in particular tempered chocolate like mass comprising at least one cooling member having a shape corresponding to the internal shape of the shell, means adapted to control the temperature of the at least one cooling member to below the solidification point of the mass, a vessel adapted to contain liquid confectionery mass, and means to control the up and down movement of the at least one cooling member into the liquid mass and up again through an orifice. Suitable masses for the system are tempered chocolate-like mass, chewing gum mass and toffee mass.
摘要翻译：本发明涉及一种用于生产糖果块的特别是回火巧克力样物质的壳体的系统，其包括具有对应于壳体的内部形状的形状的至少一个冷却构件，适于控制至少一个冷却构件的温度的装置低于质量的凝固点，适于容纳液体糖果块的容器，以及用于控制至少一个冷却构件进入液体物质并再次通过孔的上下运动的装置。系统的合适质量是回火巧克力样的质量，口香糖质量和太妃糖质量。

9. 发明公开

EP0947140A1 Method and apparatus for continuous tempering of chocolate-like mass 无效
标题翻译： Verfahren und Vorrichting zum kontinuierlichen Temperieren vonschokoladenähnlicherMasse
公开(公告)号：EP0947140A1
公开(公告)日：1999-10-06
申请号：EP98200823.7
申请日：1998-03-16
申请人： AASTED-MIKROVERK APS
发明人： Haslund, Henning
IPC分类号： A23G1/18 , A23G1/04
CPC分类号： A23G1/04 , A23G1/18
摘要： Method and apparatus for continuously tempering, a fat-containing, chocolate-like mass. The mass as subjected to a primary cooling (C1), a subsequent secondary cooling (C2) creating stable crystals in the mass, and a final reheating (H).
The temperature of cooling medium performing the primary cooling (C1) is controlled to be higher than the temperature of cooling medium performing the secondary cooling (C2) for any values of those temperatures. This could be effected by measuring the temperature of the cooling medium performing the secondary cooling continuously, and regulating the temperature of the cooling medium entering the primary section (C2) to be higher by electronic means such as a computer. It could also be effected by connecting the outlet 11 of the secondary section (C2) with the inlet (12) of the primary section (C1).
Surprisingly, the amount of stable crystals in the tempered mass is kept at a required, constant portion as creation of crystals is excluded in the primary section (C1), and therefore is limited to the secondary section (C2) in which it may be readily controlled.
摘要翻译：用于连续回火的方法和设备，含脂肪的巧克力样物质。经过一次冷却（C1）的质量，随后的二次冷却（C2）在质量中产生稳定的晶体，最终再加热（H）。执行一次冷却（C1）的冷却介质的温度被控制为高于对这些温度的任何值进行二次冷却（C2）的冷却介质的温度。这可以通过连续地测量进行二次冷却的冷却介质的温度，并且通过诸如计算机之类的电子装置来调节进入初级部分（C2）的冷却介质的温度更高。还可以通过将次级部分（C2）的出口11与主要部分（C1）的入口（12）连接来实现。令人惊奇的是，由于在初级部分（C1）中排除了晶体的产生，因此将回火质量中的稳定晶体的量保持在所需的恒定部分，因此限于可容易地形成的二次部分（C2）受控。

10. 发明公开

EP0855142A3 A method and a system for producing articles of chocolate-like mass in a continuous production-plant 失效
标题翻译：用于生产物品的方法和系统在连续生产厂制作的巧克力般的群众
公开(公告)号：EP0855142A3
公开(公告)日：1998-10-21
申请号：EP98200822.9
申请日：1998-03-16
申请人： AASTED-MIKROVERK APS
发明人： Aasted, Lars
IPC分类号： A23G7/00 , A23G7/02 , A23G1/26
CPC分类号： A23G7/00 , A23G1/26 , A23G7/02
摘要： A method and a system having means for producing articles of fat-containing, chocolate-like mass in a continuous production-plant (1) having throughgoing conveying means (2) for mould elements with mould cavities. The production-plant (1) comprises steps of initial filling of mould cavities with liquid mass, cooling of the articles, and releasing the articles from the mould cavities. The number of mould elements per time unit leaving the cooling step are regulated to deviate from the number of mould elements per time unit entering the cooling step. The advantage is, that it is possible to regulate the residence time for a certain mould element in a cooling step without changing the residence time in the steps being in front of the cooling step. A manufacturer of chocolate articles is thereby provided an easy way of adapting the cooling time to the specific article being produced without influencing other steps of the production.

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