# US 11,510,419 B2 · Method for the production of a product mass

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- Number: US 11,510,419 B2
- Document ID: US11510419B2
- Status: Granted
- Kind: B2
- Application number: 16/700,451
- Filed: 2019-12-02
- Published: 2020-06-04
- Granted: 2022-11-29
- Earliest claimed: 2018-12-03
- Assignees: NETZSCH-Feinmahltechnik GmbH
- Applicants: NETZSCH-Feinmahltechnik GmbH
- Inventors: Theron Harbs
- Web page: https://patentgrep.com/patent/US11510419B2

## CPC

- A23G 1/0036: {Conching}
- A23G 1/0043: {Circular conching, i.e. circular motion}
- A23G 1/125: {Conches}
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

## Abstract

A method for the production of a product mass, in particular a chocolate mass, as a basic mass for foodstuffs, with a plurality of ingredients and a recipe total fat content, using a conching device with a conching container, which can be opened and closed hermetically sealed. The method includes filling of the conching container with a low-fat partial mass, which includes at least a part of the plurality of ingredients and has a fat content which is smaller than the recipe total fat content. Furthermore, the method includes a first conching of the low-fat partial mass with a closed conching container and second conching of the low-fat partial mass with an opened conching container with simultaneous active drying of the low-fat partial mass. Before the second conching, the method includes an addition of a further part of the plurality of ingredients to the low-fat partial mass until a fat content is reached in the range from approximately 11% to approximately 17%. The method also includes liquefaction of the partial mass while adding the rest of the plurality of ingredients and mixing the latter with the low-fat partial mass to form a total mass representing the product mass, which at least essentially includes the recipe total fat content.

## Claims

### Claim 1

A method for the production of a product mass as a basic mass for foodstuffs, wherein the product mass includes a plurality of ingredients and has a total fat content, the method comprising the steps:
using a conching device which includes a conching container;
filling the conching container with a low-fat partial mass, said low-fat partial mass includes a part of the plurality of ingredients and has a fat content which is smaller than the total fat content;
closing the conching container to be sealed;
first conching the low-fat partial mass with the conching container which is closed;
opening the conching container and adding another part of the plurality of ingredients to the low-fat partial mass until a fat content is reached in a range from approximately 11% to approximately 17%, thereby forming an intermediate mass;
second conching the intermediate mass with the conching container, said second conching is performed with the conching container being open and with simultaneous active drying of the intermediate mass;
liquefying the intermediate mass while the rest of the plurality of ingredients is added and mixed with the intermediate mass to form a total mass representing the product mass, which includes the total fat content.

### Claim 2 (depends on 1)

The method according to claim 1, wherein a drying gas is introduced into the conching container during the second conching.

### Claim 3 (depends on 2)

The method according to claim 2, wherein the low-fat partial mass is circulated in a direction of rotation during the first conching, and wherein the drying gas is introduced into the conching container at least essentially tangential to the direction of rotation.

### Claim 4 (depends on 2)

The method according to claim 2, wherein the drying gas is blown directly into the intermediate mass.

### Claim 5 (depends on 2)

The method according to claim 2, wherein hot air is used as the drying gas.

### Claim 6 (depends on 1)

The method according to claim 1, wherein an addition of at least 0.5% by weight of a polar solvent to the low-fat partial mass takes place before the first conching of the low-fat partial mass.

### Claim 7 (depends on 6)

The method according to claim 6, wherein the low-fat partial mass has an initial relative moisture content before the addition of the polar solvent, wherein the addition of the polar solvent to the low-fat partial mass increases the relative moisture content of the low-fat partial mass, and wherein the second conching leads to a reduction in the relative moisture content of the low-fat partial mass to a value below the initial relative moisture content of the low-fat partial mass.

### Claim 8 (depends on 1)

The method according to claim 1, wherein size-reduction of the total mass is carried out after the formation of the total mass.

### Claim 9 (depends on 8)

The method according to claim 8, wherein the size-reduction is carried out in an agitator ball mill.

### Claim 10 (depends on 1)

The method according to claim 1, wherein the low-fat partial mass is heated in the first conching to a temperature of at least 55° C.

### Claim 11 (depends on 1)

The method according to claim 1, wherein said part of the plurality of ingredients of the low-fat partial mass includes granulated sugar.

### Claim 12 (depends on 1)

The method according to claim 1, wherein the first conching is carried out over a period from 0.5 h to 3 h.

### Claim 13 (depends on 1)

The method according to claim 1, wherein the low-fat partial mass has a fat content from 5% to 25%.

### Claim 14 (depends on 1)

The method according to claim 1, wherein the plurality of ingredients of the product mass includes a cocoa mass, and wherein said part of the plurality of ingredients of the low-fat partial mass is essentially free of the cocoa mass during the first conching.

### Claim 15 (depends on 14)

The method according to claim 14, wherein the cocoa mass is added during the addition of said another part of the plurality of ingredients to the low-fat partial mass.

### Claim 16 (depends on 1)

The method according to claim 1, wherein the total fat content amounts to at most 34%.

### Claim 17 (depends on 10)

The method according to claim 10, wherein the temperature is at least 60° C.

### Claim 18 (depends on 1)

The method according to claim 1, wherein the first conching is carried out over a period from 1 h to 2 h.

### Claim 19 (depends on 1)

The method according to claim 1, wherein the low-fat partial mass has a fat content from 10% to 20%.