CA1154962A - Confectionery articles and methods of manufacturing them, and apparatus therefor - Google Patents
Confectionery articles and methods of manufacturing them, and apparatus thereforInfo
- Publication number
- CA1154962A CA1154962A CA000381305A CA381305A CA1154962A CA 1154962 A CA1154962 A CA 1154962A CA 000381305 A CA000381305 A CA 000381305A CA 381305 A CA381305 A CA 381305A CA 1154962 A CA1154962 A CA 1154962A
- Authority
- CA
- Canada
- Prior art keywords
- decoration material
- article
- brightness
- concavities
- confectionery article
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
- A23G9/245—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products for coating the products
-
- 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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/28—Apparatus for decorating sweetmeats or confectionery
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Q.1035 ABSTRACT
An improvement in the process of applying visual pattern or design to an ice confectionery article which comprises applying to the surface of the ice confectionery article a decoration material with a tone or brightness which contrasts with the tone or brightness of the material of which the ice confectionery article is made, the pattern or design being formed by the pattern or design of the distribution of various amounts of the decoration material on the surface of the ice confectionery article, the improvement being characterised in that the decoration material is applied as an overall coating of solidifiable material to an ice confectionery article with surface relief features such as projections and concavities, and in that the solidifiable decoration material is made to adhere to the confectionery article with uneven thickness, and made to solidify to form decorated areas of contrasting tone or brightness, with concavities of the article containing thick coatings of the decoration material to show the characteristic colour or brightness of the decoration material, and the projections of the article bearing thinner contrasting coatings.
An improvement in the process of applying visual pattern or design to an ice confectionery article which comprises applying to the surface of the ice confectionery article a decoration material with a tone or brightness which contrasts with the tone or brightness of the material of which the ice confectionery article is made, the pattern or design being formed by the pattern or design of the distribution of various amounts of the decoration material on the surface of the ice confectionery article, the improvement being characterised in that the decoration material is applied as an overall coating of solidifiable material to an ice confectionery article with surface relief features such as projections and concavities, and in that the solidifiable decoration material is made to adhere to the confectionery article with uneven thickness, and made to solidify to form decorated areas of contrasting tone or brightness, with concavities of the article containing thick coatings of the decoration material to show the characteristic colour or brightness of the decoration material, and the projections of the article bearing thinner contrasting coatings.
Description
1~S~2 IMPROVEMENTS IN CONFECTIONERY ARTICLES
AND METHODS OF MANUFACTURING THEM
.
This invention relates to improvements in confectionery articles and methods of manufacturing them and in apparatus therefor. In particular example it relates to the production of frozen confections which have relief features or complex shapes, for example ice con~ections which have been produced in sculptured moulds.
~Various methods for producing such products with ;~ eye-appealing features of shape and configuration, eg relief or complex shapes are known, for example from GB Patent Specification Nos. 698 814 (Randall) and 1 025 383 (Oldham). GB Specification No~ 1 508 589 (Unilever) describes a more recent method, which has been put into commercial use. Among the aesthetic or eye-appealing~complex shapes that can be produced by such 15~ methods in frozen confection form are forms of human, humanoid or animal-like figures and parts thereof, figures of model aeroplanes, cars, boats, etc, among many possible ` ~ designs.
Other methods are also known for producing frozen confection forms with interesting attractive appearances given by surface-marked designs, eg stencil-spraying, as described in GB Specification No. 2 01~ 198 ~Unilever).
It is however found that it is hard to print or spray :
:, ~.~
l~S9L~2 -- 2 ~
accurately on to froæen edible products with relief features, and such accuracy would normally be desirable because the printed or sprayed matter would usually need to be related to the design formed by the relief features.
Accordlng to the present invention, contrast of colour or tone is given to different parts of a confectionery articles having surface relief Eeatures, b~ applying to the article a coating of solidifiable material which adheres to the article with sufficiently uneven thickness, and which has a colour or brightness tone of sufficient depth, and of sufficient contrast with the brightness or tone of the uncoated article, that on solidification the coated material forms areas of contrasting colo~r or tone.
Accordingly, the invention provides an improvement in the process of applying visual pattern or design to an ice confectionery article which comprises applying to the surface of the ice confectioner~ article a decoration material with a tone or brightness which contrasts with the tone or brightness of the material of which the ice confectionery article is made, the pattern or design being ormed by the pattern or design of the distribution of various amounts of the decoration material on the surface of the ice confectionery article, the improvement being characterised in that the decoration material is applied as an overall coating of solidifiable material to an ice confectionery article with surface relief features such as projections and concavities, and in that the solidifiable decoration material is made to adhere to the confectionery article with uneven thickness, and made to solidify to form decorated areas of contrasting tone or brightness, with concavities of the article containing thick coatings of the decoration material to show the characteristic colour or brightness of the decoration material, and the projections of the article bearing thinner contrasting coatings.
Confection products according to the invention can bear concave features of surface relief having therein . ~
L9116~
preEerentially thick accretions of coating materials giving colour and/or brightness contrast with other areas o~ the products.
For example, the coating thickness can be thick enough in concavities of the surface relief of the article to give such concavities substantially the colour or tone of the coating material itself, while in other areas the coating thickness is thin enough to leave a contrasting colour or tone, eg a colour or tone substantially similar to that of the uncoated article, ie the coating on such other areas can be substantially colourless and transparent.
The coating material can for example be applied by dipping the article in a bath of flowable coating material or by spraying the coating material on/ eg from a directional spray.
The coating material can have any of a number of combinations of colour or tonal intensity, viscosity, and temperature of application~ to ensure the descri~ed contrasty result when it is applied by the chosen method.
For example, aqueous coating materials can be applied to frozen confectionery articles by dippiny the articles into the liquid coating materials, and allowing excess coating material to drain and the remainder to freeze on to the article.
It has been found that contrasting features of colour or tone can be easily and accurately located by this method in desired association with relief features oE an ice confection of complex, eg moulded, eye-appealing shape, without the need to bring apparatus for applying such an uneven coating into precise registration with such features.
For example, referring to the accompanying diagrammatic drawings, an ice lolly 1 on a stick (shown in plan in Figure 1) can be made to a design in the form of an animal figure 2 with surEace texture representing, for examplet eyes 3p locks of fur, buttons 4, etc, by the ~L5~ i2 -- 4 ~
method described in GB Patent Specification No. 1 50~ 589 using a mould of appropriate design, or otherwise. A
desirable colour contrast can be applied by for example firsk having the bo~ of the lolly frozen from a confection containing mix of conventional type and for example a pale, eg yellow, e~ible colour using a permitted colouring material, and then dipping the frozen lolly in an aqueous coating material coloured by, for example, about 1-2~ by weight of (ordinary brown~coloured) caramel and for example up to about 10~ total sugar content, or else coloured by eg 0.1-0.2~ of a permitted colouring material of intense colour, eg of red, blue or green colour.
When the aqueous colour coating material is at about 15C and the ice lollies are at about -18C to -20C for example, and the dipping is done for example for a fraction of a second, it i5 found that the smooth parts (eg 5) of the lolly (referring to Figure 2, a diagrammatic section on line II--II in Figure 1) retain only a thickness of for example about 0.1 to 0.14 mm of solidified (frozen) coating material, insufficient to impart deep coloration, while concavities (eg 6, 7) acquire thicker coatings, eg above about 0.5 mm and up to about 1-5 mm thick~ having a deep brown, red, blue or green coloration for example, in striking visual contrast to the (eg) predominantly pale yellow colour of the remainder of the lolly~
Appropriate areas of desired colour or tone contrast can of course be arranged by suitable design for the shape of the lolly to be differentially coated. Concavities can be of for example rectangular or triangular transverse section or irregular other orms capable of retaining a desired thickness of for example about 1-5 mm, eg 3-4 mm of visually contrasting coating material. Such concavities can for example be of depth approximately equivalent to their width, and will of course be dictated largely by the artistic requirements of whatever design is chosen.
For example, confections in the form of figures having 6~
-- 5 ~
eyes and/or clothing bearing buttons, can be given colour or tonal contrast in regions corresponding to eyes or buttons by making such regions in concave form with a depth of about l-~ mm, eg 3~4 mm, and width about equal to or somewhat larger or smaller than the depth, and applying contrasting coating materials as described herein at least to such cuncave regions, ey by dipping or spraying~ so that such materials preferentially solidify in such concave regions to give visual contrast, whether in colour, tone, or both.
After the application of colour or tone-contrast as described, further treatment can of course be given, such as for example a further partial coating to represent a hat Eor the design figure, either in chocolate or other fatty couverture or in colo~red aqueous coating of suitable colour intensity and viscosity.
It is apparent that these methods can be applied on eg confectionery freezing machinery having modules or stations of known form, eg stick inserting, moulding, freezing, dipping and/or spraying stations of known kind/ to reach a wider variety of shapes and patterns of product than would previously have been attainable otherwise than by the use of hand-manufacture or potentially by the use of complex precision equipment for applying coatings differentially.
Many modifications and variations can be applied to the processes and products described~ For example, the inventlon does not depend at all, of course, on the particular type of design used for the article or the particular moulding or other method used to produce it.
By way of further example, the coating to be applied unevenly to give the contrast may contain or be based on fat, eg a couverture of fat and sugar optionally with chocolate or other coloured material. Such a coating can be applied for example to the head region only of a figure with a head, by having such a head region located at the opposite end to that of insertion of a stick by which the , ~
article is held during partîal dipping of the figure to the extent only of the head region. Such a coating can for example be substantially transparent and be then used to enhance the visual contrast of a subsequent aqueous or non~fat coating applied to the article by rendering it non-adherent to the fat-coated part. Yet further coatings can comprise emulsified material such as milk solids for example.
Generally the coatings can be varied, combined and permuted according to the varying contrasting design concepts to be realised in confection forms bearing surface relief by the aid of this invention.
.
: ,..
:' :; .
~ ' ' . ~, .
.
AND METHODS OF MANUFACTURING THEM
.
This invention relates to improvements in confectionery articles and methods of manufacturing them and in apparatus therefor. In particular example it relates to the production of frozen confections which have relief features or complex shapes, for example ice con~ections which have been produced in sculptured moulds.
~Various methods for producing such products with ;~ eye-appealing features of shape and configuration, eg relief or complex shapes are known, for example from GB Patent Specification Nos. 698 814 (Randall) and 1 025 383 (Oldham). GB Specification No~ 1 508 589 (Unilever) describes a more recent method, which has been put into commercial use. Among the aesthetic or eye-appealing~complex shapes that can be produced by such 15~ methods in frozen confection form are forms of human, humanoid or animal-like figures and parts thereof, figures of model aeroplanes, cars, boats, etc, among many possible ` ~ designs.
Other methods are also known for producing frozen confection forms with interesting attractive appearances given by surface-marked designs, eg stencil-spraying, as described in GB Specification No. 2 01~ 198 ~Unilever).
It is however found that it is hard to print or spray :
:, ~.~
l~S9L~2 -- 2 ~
accurately on to froæen edible products with relief features, and such accuracy would normally be desirable because the printed or sprayed matter would usually need to be related to the design formed by the relief features.
Accordlng to the present invention, contrast of colour or tone is given to different parts of a confectionery articles having surface relief Eeatures, b~ applying to the article a coating of solidifiable material which adheres to the article with sufficiently uneven thickness, and which has a colour or brightness tone of sufficient depth, and of sufficient contrast with the brightness or tone of the uncoated article, that on solidification the coated material forms areas of contrasting colo~r or tone.
Accordingly, the invention provides an improvement in the process of applying visual pattern or design to an ice confectionery article which comprises applying to the surface of the ice confectioner~ article a decoration material with a tone or brightness which contrasts with the tone or brightness of the material of which the ice confectionery article is made, the pattern or design being ormed by the pattern or design of the distribution of various amounts of the decoration material on the surface of the ice confectionery article, the improvement being characterised in that the decoration material is applied as an overall coating of solidifiable material to an ice confectionery article with surface relief features such as projections and concavities, and in that the solidifiable decoration material is made to adhere to the confectionery article with uneven thickness, and made to solidify to form decorated areas of contrasting tone or brightness, with concavities of the article containing thick coatings of the decoration material to show the characteristic colour or brightness of the decoration material, and the projections of the article bearing thinner contrasting coatings.
Confection products according to the invention can bear concave features of surface relief having therein . ~
L9116~
preEerentially thick accretions of coating materials giving colour and/or brightness contrast with other areas o~ the products.
For example, the coating thickness can be thick enough in concavities of the surface relief of the article to give such concavities substantially the colour or tone of the coating material itself, while in other areas the coating thickness is thin enough to leave a contrasting colour or tone, eg a colour or tone substantially similar to that of the uncoated article, ie the coating on such other areas can be substantially colourless and transparent.
The coating material can for example be applied by dipping the article in a bath of flowable coating material or by spraying the coating material on/ eg from a directional spray.
The coating material can have any of a number of combinations of colour or tonal intensity, viscosity, and temperature of application~ to ensure the descri~ed contrasty result when it is applied by the chosen method.
For example, aqueous coating materials can be applied to frozen confectionery articles by dippiny the articles into the liquid coating materials, and allowing excess coating material to drain and the remainder to freeze on to the article.
It has been found that contrasting features of colour or tone can be easily and accurately located by this method in desired association with relief features oE an ice confection of complex, eg moulded, eye-appealing shape, without the need to bring apparatus for applying such an uneven coating into precise registration with such features.
For example, referring to the accompanying diagrammatic drawings, an ice lolly 1 on a stick (shown in plan in Figure 1) can be made to a design in the form of an animal figure 2 with surEace texture representing, for examplet eyes 3p locks of fur, buttons 4, etc, by the ~L5~ i2 -- 4 ~
method described in GB Patent Specification No. 1 50~ 589 using a mould of appropriate design, or otherwise. A
desirable colour contrast can be applied by for example firsk having the bo~ of the lolly frozen from a confection containing mix of conventional type and for example a pale, eg yellow, e~ible colour using a permitted colouring material, and then dipping the frozen lolly in an aqueous coating material coloured by, for example, about 1-2~ by weight of (ordinary brown~coloured) caramel and for example up to about 10~ total sugar content, or else coloured by eg 0.1-0.2~ of a permitted colouring material of intense colour, eg of red, blue or green colour.
When the aqueous colour coating material is at about 15C and the ice lollies are at about -18C to -20C for example, and the dipping is done for example for a fraction of a second, it i5 found that the smooth parts (eg 5) of the lolly (referring to Figure 2, a diagrammatic section on line II--II in Figure 1) retain only a thickness of for example about 0.1 to 0.14 mm of solidified (frozen) coating material, insufficient to impart deep coloration, while concavities (eg 6, 7) acquire thicker coatings, eg above about 0.5 mm and up to about 1-5 mm thick~ having a deep brown, red, blue or green coloration for example, in striking visual contrast to the (eg) predominantly pale yellow colour of the remainder of the lolly~
Appropriate areas of desired colour or tone contrast can of course be arranged by suitable design for the shape of the lolly to be differentially coated. Concavities can be of for example rectangular or triangular transverse section or irregular other orms capable of retaining a desired thickness of for example about 1-5 mm, eg 3-4 mm of visually contrasting coating material. Such concavities can for example be of depth approximately equivalent to their width, and will of course be dictated largely by the artistic requirements of whatever design is chosen.
For example, confections in the form of figures having 6~
-- 5 ~
eyes and/or clothing bearing buttons, can be given colour or tonal contrast in regions corresponding to eyes or buttons by making such regions in concave form with a depth of about l-~ mm, eg 3~4 mm, and width about equal to or somewhat larger or smaller than the depth, and applying contrasting coating materials as described herein at least to such cuncave regions, ey by dipping or spraying~ so that such materials preferentially solidify in such concave regions to give visual contrast, whether in colour, tone, or both.
After the application of colour or tone-contrast as described, further treatment can of course be given, such as for example a further partial coating to represent a hat Eor the design figure, either in chocolate or other fatty couverture or in colo~red aqueous coating of suitable colour intensity and viscosity.
It is apparent that these methods can be applied on eg confectionery freezing machinery having modules or stations of known form, eg stick inserting, moulding, freezing, dipping and/or spraying stations of known kind/ to reach a wider variety of shapes and patterns of product than would previously have been attainable otherwise than by the use of hand-manufacture or potentially by the use of complex precision equipment for applying coatings differentially.
Many modifications and variations can be applied to the processes and products described~ For example, the inventlon does not depend at all, of course, on the particular type of design used for the article or the particular moulding or other method used to produce it.
By way of further example, the coating to be applied unevenly to give the contrast may contain or be based on fat, eg a couverture of fat and sugar optionally with chocolate or other coloured material. Such a coating can be applied for example to the head region only of a figure with a head, by having such a head region located at the opposite end to that of insertion of a stick by which the , ~
article is held during partîal dipping of the figure to the extent only of the head region. Such a coating can for example be substantially transparent and be then used to enhance the visual contrast of a subsequent aqueous or non~fat coating applied to the article by rendering it non-adherent to the fat-coated part. Yet further coatings can comprise emulsified material such as milk solids for example.
Generally the coatings can be varied, combined and permuted according to the varying contrasting design concepts to be realised in confection forms bearing surface relief by the aid of this invention.
.
: ,..
:' :; .
~ ' ' . ~, .
.
Claims (5)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. An improvement in the process of applying visual pattern or design to an ice confectionery article which comprises applying to the surface of the ice confectionery article a decoration material with a tone or brightness which contrasts with the tone or brightness of the material of which the ice confectionery article is made, the pattern or design being formed by the pattern or design of the distribution of various amounts of the decoration material on the surface of the ice confectionery article, the improvement being characterised in that the decoration material is applied as an overall coating of solidifiable material to an ice confectionery article with surface relief features such as projections and concavities, and in that the solidifiable decoration material is made to adhere to the confectionery article with uneven thickness, and made to solidify to form decorated areas of contrasting tone or brightness, with concavities of the article containing thick coatings of the decoration material to show the characteristic colour or brightness of the decoration material, and the projections of the article bearing thinner contrasting coatings.
2. A process according to claim 1, characterised in that the decoration material is applied by dipping the confectionery article in a bath of coloured flowable decoration material, leaving a coloured thick coating of decoration material in the concavities and a substantially colourless thin layer on the projections.
3. A process according to claim 1, characterised in that the decoration material is applied as an overall spray of flowable decoration material, leaving a coloured thick layer of decoration material in the concavities and a substantially colourless thin layer on the projections.
4. A process according to claim 1 or 2, characterised in that an aqueous overall coating of dark coloured flowable decoration material is applied by dipping the confectionery article into said material to leave a coating with a thickness in the range above about 0.5 mm and up to about 1-5 mm in concavities of the article, and a contrasting thickness of up to about 0.14 mm on projections of the article.
5. A process according to claim 1, characterised by the joint and several features of the accompanying drawings and description.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000381305A CA1154962A (en) | 1981-07-08 | 1981-07-08 | Confectionery articles and methods of manufacturing them, and apparatus therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000381305A CA1154962A (en) | 1981-07-08 | 1981-07-08 | Confectionery articles and methods of manufacturing them, and apparatus therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1154962A true CA1154962A (en) | 1983-10-11 |
Family
ID=4120386
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000381305A Expired CA1154962A (en) | 1981-07-08 | 1981-07-08 | Confectionery articles and methods of manufacturing them, and apparatus therefor |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1154962A (en) |
-
1981
- 1981-07-08 CA CA000381305A patent/CA1154962A/en not_active Expired
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |