CN1079199C - 含模制巧克力的糖食产品及其生产方法 - Google Patents

含模制巧克力的糖食产品及其生产方法 Download PDF

Info

Publication number
CN1079199C
CN1079199C CN96121956A CN96121956A CN1079199C CN 1079199 C CN1079199 C CN 1079199C CN 96121956 A CN96121956 A CN 96121956A CN 96121956 A CN96121956 A CN 96121956A CN 1079199 C CN1079199 C CN 1079199C
Authority
CN
China
Prior art keywords
confectionery material
piece
moulding
confectionary product
chocolates
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 - Fee Related
Application number
CN96121956A
Other languages
English (en)
Other versions
CN1161152A (zh
Inventor
S·T·贝克特
M·朱里
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from GB9522263A external-priority patent/GB2306290A/en
Application filed by Societe des Produits Nestle SA filed Critical Societe des Produits Nestle SA
Publication of CN1161152A publication Critical patent/CN1161152A/zh
Application granted granted Critical
Publication of CN1079199C publication Critical patent/CN1079199C/zh
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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
    • A23G1/50—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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • 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
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2015—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting device
    • 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
    • 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
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
    • A23G9/282—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for dispensing multi-flavour ice-creams
    • 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
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
    • A23G9/285—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for extruding strips, cutting blocks and manipulating cut blocks
    • 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
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Colloid Chemistry (AREA)

Abstract

一种含有冷冻的、冷却的或室温的糖食料的糖食产品，如冰淇淋，其中或其上分散着具有特定的、有特色的形状的模制巧克力或含脂肪糖食料的散块。

Description

含模制巧克力的糖食产品及其生产方法
本发明涉及一种糖食模制巧克力块，例如一种含有冷冻的，冷却的或室温的糖食料的产品，如冰淇淋，其中分散着具有特定的有特色的形状的模制巧克力，或含脂肪的糖食料的散块。
众所周知，在冰淇淋产品中分散有如坚果、葡萄干、种子(seed)、水果、椰子片、小棉花软糖、蜜饯或巧克力屑等配件，以赋予产品特殊的感官特性。可以用冰淇淋工业中常用的标准配料进料器，将此类配料以一定方式加入冰淇淋流体中。有一种配料进料器是APV制造的S-420型连续配料进料器，其中通过搅拌器和螺旋喂料组合机完成规定的、精确的计量，该组合机通常在室温条件下以一定速度将配料由主给料斗输送至浸挂糖衣转子上。由于搅拌器和螺旋进料器组合装置以一定的速度平稳运转可确保机器动作平缓，因而不会损坏配料。对于坚硬的配料，如坚果和种子，以及对于更加柔软的配料，如葡萄干和小棉花软糖，这种设备的工作情况都非常好。就那些没有特别的可以辩认的形状的，由最大直径一般小于5mm，通常为1-3mm的颗粒组成的巧克力屑来说，其实际形状并不重要，在冰淇淋中巧克力屑存在的令人满意的效果几乎完全是感官上的。
然而，人们一直想得到一种新产品，特别是一种其外观能使孩子感兴趣和高兴的产品，包括冰淇淋，这种产品中分散着具有特定的有特色的形状的如卡通动物、恐龙、星星、字母等的模制巧克力或含脂肪的糖食料散块。由于它们的尺寸相对较小，因此许多这些形状物或其一部分比较娇脆。很明显，为了保持它们的新颖价值，在生产和贮存过程中，将任何损伤或破坏减少至最小是重要的。但迄今为止还无法经济地将模制产品分散在产品中。
尽管可以用传统的成型方法，如辊筒成型或液态成型，来生产模制巧克力或含脂肪的糖食块，但这些方法的操作费用高，并且由于需要各种新的模具或成型辊筒，因此生产不同形状产品的投资巨大。
本说明书中引入了我们的共同未审的EP-A-0603467的内容，其中公开了一种用冷挤压法生产巧克力的方法，此方法可以似投入、高效率地
生产用来加入糖食产品中的大量的经挤出的模制巧克力。由于生产一种新形状的产品只需要在新模上投资，因此与其它方法相比，改变产品的形状所需花费很低。因此这种方法是一种经济可行的大量生产模制巧克力或含脂肪的糖食块方法。
在本发明中，“模制”巧克力或含脂肪的糖食料应理解为是指具有一定形状的巧克力或含脂肪的物料，其中的一定形状是由挤出机模或其它模制设备，如型辊、压片机，或传统的模制方法等，或如EP-A-060467中公开的注模法所确定的。
此外，由于难以控制浇注物料的重量(deposit shotweight)、难以精确放置模具以及难以将终产品脱模，所以用传统模制技术来生产很小的模制块并不可靠。EP-A-0603467中的冷挤出加工法可以生产出二维轮廊高度清晰的模制产品。
另外，辊筒成型技术不可避免地在由两个辊筒间隙排出的模制产品间产生一层巧克力薄膜，这种薄膜很难从复杂的模型上去件，因此会降低终产品形状的清晰度。在EP-A-0603467中公开的冷挤压加工法中，没有这样的薄膜存在。
尽管存在于冰淇淋中的具有特定的有特色形状的模制巧克力或含脂肪的糖食料散块对产品的感官特性很重要，但与普通的巧克力屑相比，冰淇淋中有这些物质主要目的是为了好看。因此对这些特定的有特色的形状的任何破坏或损害都将损害产品外观。
我们惊奇地发现，通过模制巧克力或含脂肪糖食料散块的温度降至低于室温，如低于约20℃，特别是低于15℃，便可利用常规设备将其加入冰淇淋中，但不明显损坏或破坏这些物料块。
本发明提供了一种含有冷冻的、冷却的或室温的糖食料的糖食产品，在其中分散着或在其上分布着具有特定的有特色的形状的模制巧克力或含脂肪糖食料散块。
冷冻糖食料的实例包括冰淇淋、清凉果汁饮料、冷冻酸奶或低脂冷冻甜食等。冷却的糖食料的实例包括木斯、酸奶、蛋奶冻或果冻等。室温糖食料的实例包括方旦糖、木斯、杏仁糖、棉花软糖、牛轧糖或面粉糖食如饼干和曲奇饼。冰淇淋可以是硬的或软的，并可以具有任何所需的风味，如香子兰、薄荷、草莓、悬钩子等这些风味。利用较软的冰淇淋的优点之一是在舀取过程中，可见的模制巧克力或含脂肪的糖食料的散块不易被破坏。另一个优点是包埋在散装冰淇淋中的模制巧克力或含脂肪糖食料散块可以移动，但不会破碎从而保持其完整的形状，不过这种形状在未搅动的散装冰淇淋中是看不出来的。包埋在散装冰淇淋中的模制巧克力或含脂肪糖食料的散块可以是相同的，也可与看得见的散块不相同。
模制巧克力或含脂肪糖食料散块的特定的有特色的形状可以是卡通人物、动物、星星、数字或字母。卡通人物的例子是米老鼠、糖老鸭、猪小姐等，动物的例子是恐龙。散块的特定的有特色的形状、颜色或风味可以相同也可不同。除了模制巧克力或含脂肪糖食料的散块外，其它配料如坚果、葡萄干普通巧克力屑或焦糖块也可加入产品中。
模制巧克力散块的大小可以不同，其最大直径一般不超过5cm，优选不超过3cm，更优选不超过2cm。每个模制巧克力散块的体积为5-10,000mm3，优选10-2000mm3，更优选15-500mm3。
可以用如注模法或压模法、压片法等技术，或用更普通的成型方法，用辊筒成型或挤出加工等方法来生产模制巧克力或含脂肪糖食料散块。挤出加工法中优选前面介绍的EP-A-0603467中的冷挤出加工法，其中物料是以固体形态或不易流出的、或不易流动的半固体形态被挤出，以生产一种具有暂时柔韧性或可塑性的固体挤出物，或不易流出的或不易流动的半固体挤出物。这样产品可在低于巧克力或含脂肪糖食料普通熔点的温度下加压注模。
巧克力物料可以是黑色巧克力、奶油巧克力或白巧克力。含脂肪糖食料包括占不同比例的糖、乳品衍生组分，由蔬菜或可可中获得的脂肪和固形物，其中的水分含量小于10wt％，更普遍的是小于5wt％。它们也可是含有定向的可可脂替代品、硬脂、椰子油、棕榈油、黄油或这些物质的混合物的巧克力替代物；坚果酱如花生酱和脂肪；杏仁糖；用于包覆通常含有巧克力类似物的蛋糕的糖食包衣，其中可可脂被廉价的非调温型脂肪所替代；或Nestle出售的含非可可乳脂肪、糖和牛奶的“Caramac”(RTM)。本领域中常用的色素和/或风味剂可加入上述任何物料中。由于含脂肪糖食料中含水少于10％，面粉糖食产品，如蛋糕和糕点，不包括模制物料散块，但可包括含模制物料散块的糖食料。
根据视觉效果和/或感官效果的需要来确定糖食产品内和/或上的模制物料散块的数量或比例。糖食产品中散块的比例可达100g/100ml糖食产品或更多，如1-50g/100ml糖食产品，一般为2-20g/100ml糖食产品。
本发明还提供了一种用于生产糖食产品的方法，其中糖食产品含有冷冻的、冷却的或室温糖食料，其上或其中分散着具有特定的有特色形状的模制巧克力或含脂肪的糖食料散块。这种方法包括将具有特定的有特色形状的巧克力或含脂肪的糖食料散块注入和/或分散在冷冻的、冷却的或室温糖食料上和/或内。
例如，当糖食料为冰淇淋时，一般利用冰淇淋工业中常用的，如APV生产的S-420型连续配料进料机之类的标准配料进料机，将模制巧克力散块注入冰淇淋流体中。在这种方法中，通过搅拌器和螺旋进料机的组合完成规定的精确的计量，该组合机将配料以一定的速度由主给料斗送至浸挂糖衣转子上。
当把具有特定的有特色的形状的模制巧克力或含脂肪的糖食料散块注入或分布在糖食料中或上时，它们的温度取决于多种因素。其中主要因素有散装物料的温度和粘度，特别是使用什么样的混合方法。例如，固体态的巧克力可在室温下加入到酸奶中。对于冰淇淋，加入的模制巧克力或含脂肪的糖食料散块的温度优选+20℃以下，更优选-20℃-+15℃，更优选-5℃-+10℃，特另优选0℃-+6℃。
下面以实施例进一步介绍本发明。
实施例
按我们的共同未审的EP-A-0603467公开的方法，用在改装的筒体内装有挤出模的Manumold注模机，在25℃，80巴压力下生产直径为10mm的五角星形状的模制巧克力散块，将其切成2mm宽，将它们在+5℃下由进料斗送到APV生产的S-420型连续配料进料机的搅拌器和螺旋进料组合机中，由此以控制的速度将它们输送和计量到浸挂糖衣转子上，在这里将它们注入流动的软冰淇淋中，并在低剪切力混合机中混合，生产出冰淇淋产品，其中每100ml冰淇淋含10g巧克力散块。

Claims (8)

1.一种糖食产品，含有冷冻的、冷却的或室温的糖食料，在糖食料中分散有或在其上分布有具有特定的有特色形状的模制巧克力或含脂肪糖食料的散块，其中模制巧克力或含脂肪糖食料散块的大小是最大直径不大于5cm，每个模制巧克力散块的体积为5-10,000mm3。
2.一种如权利要求1所述的糖食产品，其中冷冻的、冷却的或室温的糖食料是硬的或软的冰淇淋。
3.一种如权利要求1所述的糖食产品，其中冷冻的、冷却的或室温的糖食料具有任何所需的口味。
4.一种如权利要求1所述的糖食产品，其中模制巧克力或含脂肪糖食料散块的形状是卡通人物、动物、星星、数字或字母或其它任何所需的形状。
5.一种如权利要求1所述的糖食产品，其中每100ml糖食产品中，每个模制巧克力的重量是1g-50g。
6.一种生产含有冷冻的、冷却的或室温糖食料的，在其中分散着或在其上分布着具有特定的、有特色形状的模制巧克力或含脂肪糖食料散块的产品的方法，包括将具有特定的、有特色形状的模制巧克力或含脂肪糖食料散块注入和/或分布在冷冻的、冷却的或室温的糖食料之中和/或之上，其中模制巧克力或含脂肪糖食料散块是将固体形式的、不易流出的或不易流动的半固体形式的原料经冷挤压而形成的。
7.一种如权利要求6所述的糖食产品的生产方法，其中冷冻的、冷却的或室温糖食料是冰淇淋，用连续配料进料器将具有特定的有特色形状的模制巧克力或含脂肪糖食料散块注入冰淇淋流体中，其中用搅拌器和螺旋进料器组合装置完成计量，并以一定的速度从主送料斗送至浸挂糖衣转子上。
8.一种如权利要求7所述的糖食产品的生产方法，其中具有特定的有特色的形状的模制巧克力或含脂肪糖食料散块在被注入冰淇淋时的温度为-20℃-+20℃。
CN96121956A 1995-10-31 1996-10-30 含模制巧克力的糖食产品及其生产方法 Expired - Fee Related CN1079199C (zh)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
GB9522263.4 1995-10-31
GB9522263A GB2306290A (en) 1995-10-31 1995-10-31 Confectionery containing chocolate shapes
GB9615406A GB2306291A (en) 1995-10-31 1996-07-23 Confectionery containing chocolate shapes
GB9615406.7 1996-07-23

Publications (2)

Publication Number Publication Date
CN1161152A CN1161152A (zh) 1997-10-08
CN1079199C true CN1079199C (zh) 2002-02-20

Family

ID=26308018

Family Applications (1)

Application Number Title Priority Date Filing Date
CN96121956A Expired - Fee Related CN1079199C (zh) 1995-10-31 1996-10-30 含模制巧克力的糖食产品及其生产方法

Country Status (16)

Country Link
US (1) US5879731A (zh)
EP (1) EP0781510B1 (zh)
JP (1) JPH09163935A (zh)
CN (1) CN1079199C (zh)
AT (1) ATE354966T1 (zh)
AU (1) AU717892B2 (zh)
BR (1) BR9605390A (zh)
CA (1) CA2189267C (zh)
CZ (1) CZ318896A3 (zh)
DE (1) DE69636931T2 (zh)
DK (1) DK0781510T3 (zh)
ES (1) ES2281901T3 (zh)
HU (1) HUP9602998A3 (zh)
NZ (1) NZ299633A (zh)
SG (1) SG83653A1 (zh)
TR (1) TR199600858A2 (zh)

Families Citing this family (38)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6299923B1 (en) * 1997-02-28 2001-10-09 Nestec Sa Process for producing an ice confection
US6159511A (en) * 1998-07-01 2000-12-12 The Quaker Oats Company Animated food product
EP1602283A1 (en) * 2004-05-25 2005-12-07 Nestec S.A. Use of polyol esters of fatty acids in aerated frozen confection with decreased freezing point
US6596333B1 (en) * 1999-07-21 2003-07-22 Nestec S.A. Process for producing aerated frozen products
DE60224755D1 (de) * 2001-04-27 2008-03-13 Unilever Nv Verfahren und Vorrichtung zum Herstellen von Speiseeis mit Füllungsstücken
JP2003052309A (ja) * 2001-08-16 2003-02-25 Tokyo Food Kk 焼き菓子入りアイスクリーム
EP1290950A1 (en) * 2001-09-10 2003-03-12 Campina Melkunie B.V. Dessert product comprising particles in the form of flakes
US7037538B2 (en) 2002-07-17 2006-05-02 O'sullivan Heidi Preparation of yogurt containing confectionery pieces and product thereof
MXPA05006899A (es) * 2002-12-23 2005-11-23 Kellog Co Dulces hinchados por aireacion que contienen material en particulas y metodo para su fabricacion.
US7615245B2 (en) 2003-04-11 2009-11-10 Cargill, Incorporated Pellet systems for preparing beverages
US20040265472A1 (en) * 2003-04-22 2004-12-30 Corfman Susan Amy Low water activity cold-process ice cream toppings
US20060003055A1 (en) * 2003-06-09 2006-01-05 Witkowski Daniel D Edible novelty products and methods
US20050017457A1 (en) * 2003-07-22 2005-01-27 Brian Dubinsky Inflatable balancing game
GB0323668D0 (en) 2003-10-09 2003-11-12 Nestec Sa Fat-based confectionery product coated with a film forming agent making it resistant to heat and shape stable to heat
DE10350976A1 (de) * 2003-10-31 2005-06-16 Dr. August Oetker Nahrungsmittel Kg Dessert im Becher
GB0329517D0 (en) * 2003-12-19 2004-01-28 Danisco Process
EP1597976B1 (en) * 2004-05-21 2013-01-30 Nestec S.A. Use of polyol esters of fatty acids in aerated frozen confection with improved nutritional attributes
FR2876877B1 (fr) * 2004-10-25 2006-12-29 Gervais Danone Sa Produit laitier frais multicouche contenant des morceaux de chocolat ou analogue et son procede de preparation
EP1824345B1 (en) * 2004-10-25 2011-03-02 Compagnie Gervais Danone Multilayer fresh milk product containing pieces of chocolate or a chocolate-like product, and method for producing same
FR2876872B1 (fr) * 2004-10-25 2007-01-19 Gervais Danone Sa Produits laitiers frais acides contenant des morceaux de chocolat ou analogue et leur preparation
EP1824344A1 (en) * 2004-10-25 2007-08-29 Compagnie Gervais Danone Acidic fresh milk products containing pieces of chocolate or a chocolate-like product and preparation thereof
US20060240175A1 (en) * 2005-03-23 2006-10-26 The Topps Company, Inc. Composite candy and method for making the same
ES2333478T3 (es) * 2006-07-27 2010-02-22 Unilever N.V. Producto de confiteria congelada aireado.
FR2914538B1 (fr) 2007-04-03 2009-07-10 Nestec Sa Procede et dispositif de fabrication d'un article de dessert refrigere contenant une composition craquante disposee en couches superposees dans sa masse
BE1018780A3 (nl) * 2009-06-17 2011-08-02 Vanhoutte Jeffrey Werkwijze voor het vervaardigen van een smeerbare pasta.
EP2351490B1 (en) * 2010-01-27 2018-10-17 Kraft Foods R & D, Inc. A device and a process for continuously feeding chocolate ingredients as well as a system and a process for producing a chocolate mass
US10334868B2 (en) 2016-06-16 2019-07-02 Sigma Phase, Corp. System for providing a single serving of a frozen confection
US10426180B1 (en) 2016-06-16 2019-10-01 Sigma Phase, Corp. System for providing a single serving of a frozen confection
WO2017218952A1 (en) 2016-06-16 2017-12-21 Sigma Phase, Corp. System for providing a single serving of a frozen confection
CN106260373B (zh) * 2016-08-31 2020-01-31 内蒙古蒙牛乳业（集团）股份有限公司 冷冻饮品及巧克力酱
US10543978B1 (en) 2018-08-17 2020-01-28 Sigma Phase, Corp. Rapidly cooling food and drinks
US10612835B2 (en) 2018-08-17 2020-04-07 Sigma Phase, Corp. Rapidly cooling food and drinks
US11470855B2 (en) 2018-08-17 2022-10-18 Coldsnap, Corp. Providing single servings of cooled foods and drinks
US11781808B2 (en) 2019-04-09 2023-10-10 Coldsnap, Corp. Brewing and cooling a beverage
AT522606B1 (de) * 2019-05-06 2021-02-15 Heidi Chocolat Ag Niemetz Schwedenbomben Niederlassung Oesterreich Verfahren zur Herstellung einer Süßware
US11337438B2 (en) 2020-01-15 2022-05-24 Coldsnap, Corp. Rapidly cooling food and drinks
TW202202790A (zh) 2020-06-01 2022-01-16 美商寇德斯納普公司 用於快速冷卻食物及飲料的冷凍系統
WO2022170323A1 (en) 2021-02-02 2022-08-11 Coldsnap, Corp. Filling aluminum cans aseptically

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4353927A (en) * 1981-05-18 1982-10-12 Lovercheck Susan L Frozen dessert product
US4397880A (en) * 1979-04-19 1983-08-09 Deer Park Baking Co. Ice cream product containing cookie bits
EP0615692A1 (fr) * 1993-03-18 1994-09-21 Societe Des Produits Nestle S.A. Produit réfrigéré contenant des morceaux de chocolat, procédé et dispositif pour son obtention
US5356648A (en) * 1991-10-23 1994-10-18 Research Applications Inc. Frozen desserts with flavor strands

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US615191A (en) * 1898-11-29 Georg lembke
US787887A (en) * 1904-04-20 1905-04-25 Winthrop M Baker Chocolate confection.
US1649307A (en) * 1923-07-16 1927-11-15 Remsen T Williams Method of making chocolate products
CH106205A (fr) * 1923-09-13 1924-08-16 Douglas Fisher Alexander Appareil pour la fabrication d'articles de confiserie.
US1913851A (en) * 1929-03-29 1933-06-13 Popsicle Corp Of The United St Chocolate covered ice cream figure
US1890044A (en) * 1930-05-14 1932-12-06 Abbotts Dairies Inc Method of manufacturing pre-portioned molds of edible substances and the resulting products
US2288970A (en) * 1940-09-07 1942-07-07 Eugene R Weisbender Comestible
US3093093A (en) * 1960-05-20 1963-06-11 Ryan Genevieve Apparatus for shaping edible products
FR2497728B1 (fr) * 1981-01-15 1985-05-31 Jaeger Gerard Procede et moyens pour l'injection en continu d'un motif dans le volume d'un produit de grande consommation
US4447458A (en) * 1982-06-01 1984-05-08 Vroman Foods, Inc. Method of and apparatus for producing and processing frozen confections
TR26696A (tr) * 1992-01-30 1995-05-15 Unilever Nv Dondurulmus sekerleme.
US5439695A (en) * 1992-09-29 1995-08-08 Nestec S.A. Isothermal preparation of chocolate products
DE9413051U1 (de) * 1994-08-12 1994-12-01 Mauz, Gabriele, 72393 Burladingen Speiseeis
GB9504686D0 (en) * 1995-03-08 1995-05-03 Nestle Sa Moulding of chocolate

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4397880A (en) * 1979-04-19 1983-08-09 Deer Park Baking Co. Ice cream product containing cookie bits
US4353927A (en) * 1981-05-18 1982-10-12 Lovercheck Susan L Frozen dessert product
US5356648A (en) * 1991-10-23 1994-10-18 Research Applications Inc. Frozen desserts with flavor strands
EP0615692A1 (fr) * 1993-03-18 1994-09-21 Societe Des Produits Nestle S.A. Produit réfrigéré contenant des morceaux de chocolat, procédé et dispositif pour son obtention

Also Published As

Publication number Publication date
TR199600858A3 (zh) 1997-05-21
BR9605390A (pt) 1998-07-28
HU9602998D0 (en) 1996-12-30
HUP9602998A3 (en) 1998-03-02
ES2281901T3 (es) 2007-10-01
MX9605033A (es) 1997-09-30
CA2189267C (en) 2005-06-14
CN1161152A (zh) 1997-10-08
EP0781510A1 (en) 1997-07-02
SG83653A1 (en) 2001-10-16
AU7046596A (en) 1997-05-08
JPH09163935A (ja) 1997-06-24
DK0781510T3 (da) 2007-06-18
US5879731A (en) 1999-03-09
ATE354966T1 (de) 2006-03-15
CZ318896A3 (en) 1997-05-14
AU717892B2 (en) 2000-04-06
DE69636931T2 (de) 2007-11-15
DE69636931D1 (de) 2007-04-12
EP0781510B1 (en) 2007-02-28
HUP9602998A2 (en) 1997-08-28
TR199600858A2 (tr) 1997-05-21
CA2189267A1 (en) 1997-05-01
NZ299633A (en) 1997-06-24

Similar Documents

Publication Publication Date Title
CN1079199C (zh) 含模制巧克力的糖食产品及其生产方法
CN1068504C (zh) 一种糖果制品及其制备方法
CN100352361C (zh) 涂覆和复合的冷冻甜食
US6514555B1 (en) Articles of frozen confectionery containing inclusions, and manufacturing process
CN103052321B (zh) 填充巧克力的冲模成型棒棒糖及其制备方法
US20080241319A1 (en) Novel protein layering masses, processes for the manufacture thereof, and related products
AU2002337130A1 (en) Coating and composite frozen confections
Frame Operational characteristics of the co-rotating twin-screw extruder
PL185053B1 (pl) Sposób wytłaczania na zimno materiału cukierniczego zawierającego tłuszcz
CA2206900C (en) Article of frozen confectionery containing inclusions and manufacturing process
CN100429986C (zh) 糕饼与冰冻甜食的挤压组合物和获得的冰冻甜食
US9192176B2 (en) Process for producing frozen confectionery products
GB2306291A (en) Confectionery containing chocolate shapes
Best Confectionery extrusion
RU2201097C2 (ru) Кондитерский продукт и способ его производства
MXPA96005033A (es) Chocolate configurado para confiteria
MXPA96005590A (en) Confite product

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
C19 Lapse of patent right due to non-payment of the annual fee
CF01 Termination of patent right due to non-payment of annual fee