BE1009616A6 - Segmented foodstuff bar - Google Patents
Segmented foodstuff bar Download PDFInfo
- Publication number
- BE1009616A6 BE1009616A6 BE9500788A BE9500788A BE1009616A6 BE 1009616 A6 BE1009616 A6 BE 1009616A6 BE 9500788 A BE9500788 A BE 9500788A BE 9500788 A BE9500788 A BE 9500788A BE 1009616 A6 BE1009616 A6 BE 1009616A6
- Authority
- BE
- Belgium
- Prior art keywords
- chocolate
- bar
- volume
- segments
- food
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Foodstuff bars in which various segments are incorporated, each with a different taste or composition. This may be called a combination bar. It can be a chocolate bar or a menu bar with appetiser, main meal and dessert. A multiple flavour bar of chocolate provides a wider taste range to the clients, it is in a small packaging, and is easy to use. The most simple production method is laying the various fillings on a segmented base and subsequently covering these with a top layer that also acts as a preserving agent. The versions for chocolate and standard foodstuffs create lots of combination possibilities for the food industry.
Description
Beschrijving: Voedselreep met segmenten
De repen chocolade moeten wij niet voorstellen. Elke dag worden er miljoenen opgesnoept. Wat echter nog niet bestaat zijn repen waarin verschillende segmenten zitten, ieder met een andere smaak. Een meer-smaken reep chocolade geeft een ruimer smaakaanbod in een kleine verpakking. De scholier of arbeider neemt met één reep diverse smaken mee. En bij een feestje volstaan enkele repen om een tiental " bonbons " te leveren.
Het is echter mogelijk dergelijke meer-keuze reep voor voedsel in het algemeen aan te bieden. Een voedselreep (1) of voedselvolume (2) , bestaande uit en onderverdeeld in meerdere aan elkaar verbonden segmenten (3) waarvan tenminste twee segmenten een verschillende (4) samenstelling hebben.
Dit kan een chocoladereep of chocoladevolume zijn, samengesteld uit chocolades of gelijkaardige cacao massa's met eventuele toevoegsels (5). De samenstelling kan variëren zoals één reep waarvan de buitenlaag bestaat uit dezelfde soort chocolade ( bijvoorbeeld melkchocolade) maar de vullingen of toevoegingen van de segmenten verschillen ( bv. banaan (13) , advokaat (14), of: amandelenpasta (16) , hazelnoot (15) , pistache, koek-laag (17)...), of één reep waarvan bij tenminste twee segmenten de buitenlaag verschilt van type chocolade ( bv. witte en chocolade) maar de vullingen of toevoegingen van
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segmenten verschillen ( bv. segment 1 melkchocolade met banaan-vulling, segment 2 witte chocolade met pistache-vulling, of één reep waarvan tenminste twee segmenten bestaan uit een ander type chocolade of ander cacao massa eventueel met vulling of toevoegingen, zoals bijvoorbeeld een reep met vijf segmenten waarvan één segment: melkchocolade met pralinevulling, puur, witte chocolade, amandel chocolade, hazelnoot chocolade. Als toevoegsel denken we aan noten, gedroogde vruchten, gekonfijt fruit, groenten, ganache, marsepein, fondant, pitten, dranken, gepofte rijst, koekjes, kruimels, rozijnen, koko's,
Deze repen kunnen geproduceerd wordten in een continu proces, waarbij bijvoorbeeld van elkaar verschillende stukjes vulling of toevoegsel op een zachte of harde chocolade ondergrond gespoten, gegoten of gelegd worden, waarna - na afkoeling - de onderlaag in hetzij een met chocolade gevulde reep-vorm wordt gelegd , hetzij omgekeerd in een reep-vorm wordt gelegd waarin vervolgens de bovenlaag chocolade wordt geïnjecteerd van binnenuit, of een continu proces, waarbij bijvoorbeeld van elkaar verschillende stukjes vulling of toevoegsel op de chocolade binnenzijde (9) van de in een vorm
(10) gegoten bovenlaag gespoten (6), gegoten (7), gegooid/gerold (8) of gelegd/geduwd (18) worden, waarop vervolgens de onderlaag (11) van de reep wordt gegoten. Een derde proces kan zijn waarbij bijvoorbeeld de bovenlaag en/of onderlaag waarvan sprake in conclusie 6 en 7 wordt geproduceerd in een vorm waarin in elk segment hetzij een andere spuitkop ( 12) met andere chocolade of cacao massa wordt gebruikt , hetzij een andere chocolade (26) of cacao massa (27) wordt gegoten. De segmenten worden hetzij gevormd door de giet- of injectievorm die de bovenlaag zijn uiterlijk geeft, hetzij een gevolg is van de grootte van de afzonderlijke vullingen en de dikte van de deklagen die de vullingen met elkaar verbinden.
De voedselreep of volume , volgens hetzelf principe als de chocolade reep, is één menu-reep (19) of volume die is samengesteld als een volwaardig voedselpakket dat hetzij warm of koud kan genuttigd worden vanuit de hand, hetzij waarvan stukken worden afgebroken of afgesneden om eventueel te verwarmen, en waarbij eventueel een stokje kan geplaatst worden om het nuttigen te vergemakkelijken;
Een menureep of volume kan bevatten: droge stoffen, olieën, vetten, smaakstoffen, vruchten, groenten, melkproducten, noten, zaden, bindmiddelen suikers, degen, pasta, pastei, boulie, beslag, vlees, groenten, agar, melk, vis, melkproducten, soyamelk, vruchten, suiker, vlees, vis, gevogelte of schaaldieren en lagen van voedingsmiddelen zoals kaas, eieren, ketchupglazuur, beslag, enz. Een voorbeeld van een menureep of volume is die waarin een segment zit met een voorgerecht ( bv. gerookte zalm) (20), een segment met hoofdgerecht (bv. kalfsvlees (21)) en bijbehoren ( puree (22) , erwten (23)) en een segment met een nagerecht (fruitcompote (24)), waarrond eventueel een speciale agar-agar, gelatine, een speciale antioxidatielaag met bewaarmiddelen (25), een smaaklaag , een speciale bladerdeeg , bewaar-deeglaag, pectines, gummen of een andere bewaarlaag.
De smaaklaag waarin extra smaakstoffen, pigmenten, kleurstoffen of kleingemaakte of versnipperde voedingsmiddelen - zoals kruiden, kaas- of groentensnippers wordt aangebracht of toegevoegd op de andere komponenten. De menureep kan ook andere elementen bevatten zoals extra vitamine preparaten, minerale preparaten, medicamenten of andere gezondheidsproducten zoals bijvoorbeeld pompoenpitten zijn verwerkt. De menureep of volume wordt geproduceerd in een continu proces, waarbij bijvoorbeeld van elkaar verschillende stukjes voeding op een zachte of harde agar-agar ondergrond gespoten of gelegd worden, waarover een deklaag wordt gelegd.
De bescherming van de menureep is belangrijk en wordt verwerkt en verpakt op een wijze die langere bewaring toelaat zoals door middel van diepdrogen, diepvriezen, pasteurisatie, homogenisatie, vacuumtrekking, ....
De voedselreep of voedselvolume is een nieuw voedingsproduct dienstig als hygienische eet methode voor het uit de hand konsumeren van allerlei types van voedsel waarbij snel een smakelijk in menu-segmenten opgebouwd voedingsvolume kan gegeten worden op elke gewenste plaats, of het klaarmaken van volledige maaltijden op een eenvoudige en sneller wijze..
Description: Food bar with segments
We should not introduce the bars of chocolate. Millions are eaten every day. However, what does not yet exist are bars with different segments, each with a different taste. A multi-flavored bar of chocolate gives a wider range of flavors in a small package. The student or worker takes various flavors with one bar. And at a party, a few bars are sufficient to deliver ten "chocolates".
However, it is possible to offer such a multi-choice bar for food in general. A food bar (1) or food volume (2), consisting of and divided into several connected segments (3), of which at least two segments have a different (4) composition.
This can be a chocolate bar or chocolate volume, composed of chocolates or similar cocoa masses with optional additives (5). The composition can vary like one bar whose outer layer consists of the same kind of chocolate (e.g. milk chocolate) but the fillings or additions of the segments differ (e.g. banana (13), lawyer (14), or: almond paste (16), hazelnut ( 15), pistachio, biscuit layer (17) ...), or one bar whose outer layer differs from the type of chocolate (e.g. white and chocolate) in at least two segments, but the fillings or additions of
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segments differ (e.g. segment 1 milk chocolate with banana filling, segment 2 white chocolate with pistachio filling, or one bar of which at least two segments consist of a different type of chocolate or other cocoa mass, possibly with filling or additives, such as a bar with five segments of which one segment: milk chocolate with praline filling, dark, white chocolate, almond chocolate, hazelnut chocolate.In addition, we think of nuts, dried fruits, candied fruit, vegetables, ganache, marzipan, fondant, seeds, drinks, puffed rice, biscuits , crumbs, raisins, coconut,
These bars can be produced in a continuous process, in which, for example, different pieces of filling or additive are sprayed, poured or placed on a soft or hard chocolate surface, after which - after cooling - the bottom layer is placed in either a chocolate-filled bar shape. or laid upside down in a strip form in which the top layer of chocolate is then injected from the inside, or a continuous process, in which for example different pieces of filling or additive from each other are placed on the chocolate inside (9) of the molded
(10) molded top layer are sprayed (6), cast (7), thrown / rolled (8) or laid / pushed (18), on which the bottom layer (11) of the bar is then poured. A third process may be in which, for example, the top layer and / or bottom layer referred to in claims 6 and 7 is produced in a form in which in each segment either a different nozzle (12) with different chocolate or cocoa mass is used, or a different chocolate ( 26) or cocoa mass (27) is poured. The segments are either formed by the casting or injection mold that gives the top layer its appearance, or is a result of the size of the individual fillings and the thickness of the coatings joining the fillings.
The food bar or volume, according to the same principle as the chocolate bar, is one menu bar (19) or volume composed as a full-fledged food package that can be eaten either hot or cold by hand or from which pieces are broken or cut to if necessary to heat, and where a stick can be placed to facilitate consumption;
A menu bar or volume can contain: dry matter, oils, fats, flavors, fruits, vegetables, milk products, nuts, seeds, binders sugars, dough, pasta, pie, boulie, batter, meat, vegetables, agar, milk, fish, milk products , soy milk, fruits, sugar, meat, fish, poultry or shellfish and layers of foods such as cheese, eggs, ketchup icing, batter, etc. An example of a menu bar or volume is that which includes a segment with an appetizer (eg smoked salmon ) (20), a segment with main course (e.g. veal (21)) and accessories (mash (22), peas (23)) and a segment with dessert (fruit compote (24)), which may include a special agar agar , gelatin, a special antioxidant layer with preservatives (25), a flavor layer, a special puff pastry, a storage dough layer, pectins, erasers or another storage layer.
The flavor layer in which additional flavors, pigments, dyes, or shredded or shredded foods - such as herbs, cheese or vegetable chips - are applied or added to the other components. The menu bar may also contain other elements such as additional vitamin preparations, mineral preparations, medicaments or other health products such as pumpkin seeds, for example. The menu bar or volume is produced in a continuous process, in which, for example, different pieces of food from each other are sprayed or placed on a soft or hard agar-agar surface, over which a coating is placed.
The protection of the menu bar is important and is processed and packaged in a way that allows longer storage such as by means of deep drying, freezing, pasteurization, homogenization, vacuum drawing, ...
The food bar or food volume is a new food product that serves as a hygienic eating method for hand-consuming all kinds of food where a tasty food volume built up in menu segments can be eaten quickly at any desired place, or the preparation of complete meals at a simple and faster way ..
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BE9500788A BE1009616A6 (en) | 1995-09-25 | 1995-09-25 | Segmented foodstuff bar |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BE9500788A BE1009616A6 (en) | 1995-09-25 | 1995-09-25 | Segmented foodstuff bar |
Publications (1)
Publication Number | Publication Date |
---|---|
BE1009616A6 true BE1009616A6 (en) | 1997-06-03 |
Family
ID=3889192
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BE9500788A BE1009616A6 (en) | 1995-09-25 | 1995-09-25 | Segmented foodstuff bar |
Country Status (1)
Country | Link |
---|---|
BE (1) | BE1009616A6 (en) |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6808727B2 (en) * | 2001-07-20 | 2004-10-26 | Emanuel S. Kemeny | Meal-equivalent food bar |
BE1015659A4 (en) * | 2003-08-25 | 2005-07-05 | Praline production process comprises adding part of plant on top of lipid layer in mould and covering with chocolate | |
BE1015756A3 (en) * | 2003-10-30 | 2005-08-02 | Hanssens Nv | Half finished chocolate. |
GB2432773A (en) * | 2005-12-02 | 2007-06-06 | Mars Inc | Confectionery product comprising different fillings |
WO2007104085A1 (en) * | 2006-03-13 | 2007-09-20 | Lyndon Christine Bond | Improved cheese block design |
WO2015166400A1 (en) * | 2014-05-02 | 2015-11-05 | Kraft Foods R&D, Inc. | Confectionery product |
WO2015191708A1 (en) * | 2014-06-11 | 2015-12-17 | Mars, Incorporated | Confectionery product |
USD809240S1 (en) | 2015-04-24 | 2018-02-06 | Mars, Incorporated | Confectionery bar |
USD822329S1 (en) | 2014-10-31 | 2018-07-10 | Mars, Incorporated | Confectionery bar |
US11490633B1 (en) | 2020-09-25 | 2022-11-08 | Robert Joseph Gessner | Candy bar having multiple fillings |
-
1995
- 1995-09-25 BE BE9500788A patent/BE1009616A6/en not_active IP Right Cessation
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6808727B2 (en) * | 2001-07-20 | 2004-10-26 | Emanuel S. Kemeny | Meal-equivalent food bar |
BE1015659A4 (en) * | 2003-08-25 | 2005-07-05 | Praline production process comprises adding part of plant on top of lipid layer in mould and covering with chocolate | |
BE1015756A3 (en) * | 2003-10-30 | 2005-08-02 | Hanssens Nv | Half finished chocolate. |
GB2432773A (en) * | 2005-12-02 | 2007-06-06 | Mars Inc | Confectionery product comprising different fillings |
WO2007104085A1 (en) * | 2006-03-13 | 2007-09-20 | Lyndon Christine Bond | Improved cheese block design |
WO2015166400A1 (en) * | 2014-05-02 | 2015-11-05 | Kraft Foods R&D, Inc. | Confectionery product |
WO2015191708A1 (en) * | 2014-06-11 | 2015-12-17 | Mars, Incorporated | Confectionery product |
USD822329S1 (en) | 2014-10-31 | 2018-07-10 | Mars, Incorporated | Confectionery bar |
USD833707S1 (en) | 2014-10-31 | 2018-11-20 | Mars, Incorporated | Confectionery bar |
USD809240S1 (en) | 2015-04-24 | 2018-02-06 | Mars, Incorporated | Confectionery bar |
US11490633B1 (en) | 2020-09-25 | 2022-11-08 | Robert Joseph Gessner | Candy bar having multiple fillings |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
RE | Patent lapsed |
Owner name: VERBERT JULES Effective date: 19970930 Owner name: LAUREYSSENS DIRK Effective date: 19970930 Owner name: DE BRUYN JACQUES Effective date: 19970930 |