CN201700345U - 具有棉花糖的巧克力注模食品 - Google Patents
具有棉花糖的巧克力注模食品 Download PDFInfo
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- CN201700345U CN201700345U CN2009202539571U CN200920253957U CN201700345U CN 201700345 U CN201700345 U CN 201700345U CN 2009202539571 U CN2009202539571 U CN 2009202539571U CN 200920253957 U CN200920253957 U CN 200920253957U CN 201700345 U CN201700345 U CN 201700345U
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 42
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 41
- 229920000742 Cotton Polymers 0.000 title claims abstract description 40
- 235000013305 food Nutrition 0.000 title claims abstract description 28
- 238000001746 injection moulding Methods 0.000 title claims abstract description 12
- 235000015895 biscuits Nutrition 0.000 claims abstract description 36
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 244000299461 Theobroma cacao Species 0.000 description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 230000004888 barrier function Effects 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 208000010470 Ageusia Diseases 0.000 description 3
- 235000019666 ageusia Nutrition 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 230000005540 biological transmission Effects 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 235000005805 Prunus cerasus Nutrition 0.000 description 1
- 244000207449 Prunus puddum Species 0.000 description 1
- 235000009226 Prunus puddum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014500 chocolate coated biscuits Nutrition 0.000 description 1
- -1 confuse albumen Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Images
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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
-
- 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
-
- 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
- A23G3/52—Aerated, foamed, cellular or porous 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
- A23G3/34—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本实用新型提供一种具有棉花糖的巧克力注模食品，其由位于外部的巧克力模具、填充于内部的棉花糖以及位于中心的饼干组成。该巧克力注模食品克服了干燥、走味、失味等问题而具有比现有技术的所述食品长的保存期限。
Description
技术领域
本实用新型涉及巧克力涂覆的食品，更具体来说，本实用新型涉及含有巧克力、棉花糖和饼干的食品。
背景技术
在现有技术中，作为一种软的、可在嘴中溶解的甜奶油的棉花糖作为甜食品而以不同形式呈现给顾客。举例来说，已知通过将棉花糖奶油放在两块饼干之间且随后用巧克力涂覆饼干来制作食品。
在目前技术水平的产品中，还存在包括位于饼干上的棉花糖层和涂覆在其周围的巧克力的产品。
这些种类产品中的主要问题在于其由于表面上的剥落、粉碎、裂开而表现出干燥、走味和失味。
取决于层和其制作方法的布置，属于现有技术的上述产品展示组分的比率的可变性，且在其形状方面未获得稳定性，且在其口味方面也存在差异。
由于上文提到的干燥和类似问题，上述产品的保存期限与根据本实用新型的产品相比较短。
实现重量的稳定性在目前技术水平的产品中也较薄弱。
发明内容
本实用新型的目的：
本实用新型的目的之一是提供一种具有棉花糖的巧克力注模食品，通过克服干燥、走味、失味等问题来确保具有棉花糖的巧克力注模食品具有比现有技术的所述食品长的保存期限。
本实用新型的另一目的是提供一种具有棉花糖的巧克力注模食品，其重量和形状得以更准确地稳定。
本实用新型的另一目的是提供呈各种稳定形状的具有棉花糖的巧克力注模食品。
为了达到上述目的，本实用新型采用的技术方案在于：
提供一种具有棉花糖的巧克力注模食品，其由构成最外层的巧克力模具组成，且在所述巧克力模具中填充棉花糖及饼干，且所述饼干位于中心。
较佳的实施方式中，所述棉花糖经过调味。
较佳的实施方式中，所述饼干经过调味。
与现有技术相比，本实用新型的有益效果在于：
1、可克服干燥、走味、失味等问题，确保具有棉花糖的巧克力注模食品具有比现有技术的所述食品更长的保存期限。
2、其重量和形状得以更准确地稳定。
3、可提供呈各种稳定形状的具有棉花糖的巧克力注模食品。
附图说明
图1是根据本实用新型的食品的横截面的透视图。
附图标记说明：1-巧克力模具；2-棉花糖；3-饼干。
具体实施方式
以下结合附图，对本实用新型上述的和另外的技术特征和优点作更详细的说明。
图1给出根据本实用新型的食品的横截面的透视图。在产品的最外部中存在巧克力模具1。在模具1内，存在棉花糖2，其是软奶油的结构中的材料。棉花糖2称为甜奶油，其是通过搅拌糖和/或玉米糖浆，搅乱蛋白、凝胶、阿拉伯胶和香料，且将这些物质调和成海绵状一致性而制成。本实用新型的食品中的棉花糖2可为普通的，或者可含有可可、香蕉、草莓、欧洲酸樱桃等香味。
饼干3位于中心，在棉花糖2的结构中。本实用新型的产品中使用的饼干3可为普通的，或者可为具有例如可可、坚果等各种口味的饼干3。
虽然在现有技术中存在类似于具有3个组分(巧克力、棉花糖和饼干)的本实用新型的食品，但根据本实用新型的食品使用巧克力1作为主要支承构架。另一方面，在目前技术水平的产品中，将棉花糖放置在饼干上或两块饼干之间，且随后用巧克力涂覆；从而意味着在这些情况下将饼干用作支承构架。因此，即，因为支承构架是饼干，所以不可能无限地改变组分的比率。例如，不可为了多用棉花糖且少用饼干而改变组分的比率，因为支承构架是饼干。而在根据本实用新型的食品的情况下，由于棉花糖2和饼干3填充于巧克力模具1内，且饼干3在中心，因此可按希望自由地改变饼干3相对于棉花糖2的比率，且可获得呈不同形式和味道的各种产品。
由于当与巧克力相比时饼干是以较宽容限制造的，且由于在本实用新型中支承构架是巧克力模具1，因此与属于现有技术的那些产品相比，本实用新型可获得更具精确大小的产品。棉花糖的柔软性作为棉花糖的具有吸引力的特性)的主要原因不仅是其低密度，而且是其相对高的水含量。另一方面，饼干是具有相对较少水含量的食品。在上文提到的现有技术产品，即其中棉花糖在两块饼干之间或棉花糖在一块饼干上的食品中，难以避免水从棉花糖传递到饼干，其从制作的时刻开始且直到达到均衡湿度为止。由于此水传递，饼干膨胀且其大小改变。据此，由于在这些产品中支承构架是饼干，因此整个产品也改变其大小。因此在这些产品中大小的稳定性减弱。在根据本实用新型的食品中，棉花糖2完全填充于巧克力模具1内部，且饼干3被放在中心。因此存在在所需程度上在巧克力模具1中留下间隙的可能。此产品中的支承构架是巧克力模具1，如前文所提到。因此，由于从棉花糖2到饼干3的水传递而引起的产品的膨胀和大小改变在根据本实用新型的产品中将由此间隙补偿。由于膨胀而从内部施加于巧克力模具1的力也将被消除。借助于此，制成具有优良大小稳定性的产品。
当与饼干相比时，可以各种不同形状制作巧克力。当如本实用新型中支承构架是巧克力模具1时，可以如正棱柱、三角棱柱、圆柱形结构等的几乎无限数目的形状获得产品。
如前文提到，棉花糖的柔软性的主要原因在于其具有相对高的水含量。另一方面，如果不将棉花糖保持在适当条件下，那么其失去其水含量且变为脆的易碎状态。棉花糖2的合意性在此情况下丧失。在目前技术水平的产品和根据本实用新型的产品两者中，作为最外层，巧克力充当抵制从产品到外部的水损失的障壁，且用以保持产品的湿度、柔软性、新鲜度和味道。此水传递的时间越长，得到的保存期限越长。巧克力1的障壁功能取决于在其结构中不存在裂缝。如果巧克力1在其表面上存在裂缝，那么其1将失去其障壁功能，正如同撕开的包装一样。在目前技术水平的产品中，由于支承构架是饼干，因此巧克力维持为附接到饼干。当饼干由于来自棉花糖的水传递而膨胀时，巧克力不可承受此大小改变，且在其结构上发生裂缝和断裂。在巧克力上甚至可能存在剥落。这导致巧克力失去其障壁特性且产品将失去湿度且走味。另一方面，借助于本实用新型中的间隙，饼干3的膨胀不影响巧克力1的结构且产品的稳定性得以保持。最外巧克力模具1不经受裂开和剥落且保持其结构，因此获得具有较长保存期限的更稳定的产品。
以上说明对本实用新型而言只是说明性的，而非限制性的，本领域普通技术人员理解，在不脱离以下所附权利要求所限定的精神和范围的情况下，可做出许多修改，变化，或等效，但都将落入本实用新型的保护范围内。
Claims (1)
1.一种具有棉花糖的巧克力注模食品，其特征在于，其由构成最外层的巧克力模具组成，且在所述巧克力模具中填充棉花糖及饼干，且所述饼干位于中心。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2008/09107U TR200809107U (tr) | 2008-11-27 | 2008-11-27 | Çikolatalı bir gıda ürünü |
| TR2008/09107 | 2008-11-27 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN201700345U true CN201700345U (zh) | 2011-01-12 |
Family
ID=42097155
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009202539571U Expired - Fee Related CN201700345U (zh) | 2008-11-27 | 2009-11-12 | 具有棉花糖的巧克力注模食品 |
Country Status (14)
| Country | Link |
|---|---|
| CN (1) | CN201700345U (zh) |
| AT (1) | AT11717U1 (zh) |
| BG (1) | BG1316U1 (zh) |
| CZ (1) | CZ20319U1 (zh) |
| DE (1) | DE202009014647U1 (zh) |
| EE (1) | EE00909U1 (zh) |
| ES (1) | ES2346948B1 (zh) |
| FR (1) | FR2938729B1 (zh) |
| HU (1) | HU3772U (zh) |
| IT (1) | ITRE20090022U1 (zh) |
| MD (1) | MD316Z (zh) |
| PT (1) | PT104958B (zh) |
| SK (1) | SK5577Y1 (zh) |
| TR (1) | TR200809107U (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907737A (zh) * | 2014-03-07 | 2014-07-09 | 姜楠 | 巧克力食品及制作方法 |
| CN105432929A (zh) * | 2015-04-01 | 2016-03-30 | 梁达荣 | 一种脆皮夹心棉花糖 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ATE311110T1 (de) * | 2000-03-24 | 2005-12-15 | Nestle Sa | Beschichteter keks |
| US20060193967A1 (en) * | 2005-02-25 | 2006-08-31 | Tucker Christy L | Marshmallow containing a soft textured chocolate center |
| US20080268105A1 (en) * | 2007-04-24 | 2008-10-30 | Angela Seitz | Method of making stuffed marshmallows |
-
2008
- 2008-11-27 TR TR2008/09107U patent/TR200809107U/xx unknown
-
2009
- 2009-10-01 SK SK50070-2009U patent/SK5577Y1/sk unknown
- 2009-10-08 AT AT0062609U patent/AT11717U1/de not_active IP Right Cessation
- 2009-10-12 BG BG1686U patent/BG1316U1/bg unknown
- 2009-10-12 FR FR0957119A patent/FR2938729B1/fr not_active Expired - Fee Related
- 2009-10-29 DE DE202009014647U patent/DE202009014647U1/de not_active Expired - Lifetime
- 2009-10-30 IT IT000022U patent/ITRE20090022U1/it unknown
- 2009-11-02 EE EEU200900107U patent/EE00909U1/xx not_active IP Right Cessation
- 2009-11-04 MD MDS20090206A patent/MD316Z/ro not_active IP Right Cessation
- 2009-11-05 CZ CZ200921898U patent/CZ20319U1/cs not_active IP Right Cessation
- 2009-11-05 HU HU20090900214U patent/HU3772U/hu unknown
- 2009-11-12 CN CN2009202539571U patent/CN201700345U/zh not_active Expired - Fee Related
- 2009-11-23 ES ES200902215A patent/ES2346948B1/es not_active Expired - Fee Related
-
2010
- 2010-02-04 PT PT104958A patent/PT104958B/pt not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907737A (zh) * | 2014-03-07 | 2014-07-09 | 姜楠 | 巧克力食品及制作方法 |
| CN105432929A (zh) * | 2015-04-01 | 2016-03-30 | 梁达荣 | 一种脆皮夹心棉花糖 |
Also Published As
| Publication number | Publication date |
|---|---|
| MD316Y (en) | 2011-01-31 |
| HU0900214V0 (en) | 2009-12-28 |
| MD316Z (ro) | 2011-08-31 |
| PT104958A (pt) | 2010-05-27 |
| CZ20319U1 (cs) | 2009-12-03 |
| SK500702009U1 (en) | 2010-05-07 |
| HU3772U (en) | 2010-04-28 |
| BG1316U1 (bg) | 2010-05-31 |
| TR200809107U (tr) | 2009-09-23 |
| EE00909U1 (et) | 2010-04-15 |
| ES2346948A1 (es) | 2010-10-21 |
| SK5577Y1 (en) | 2010-10-07 |
| FR2938729B1 (fr) | 2013-04-19 |
| AT11717U1 (de) | 2011-04-15 |
| ITRE20090022U1 (it) | 2010-05-28 |
| DE202009014647U1 (de) | 2010-01-14 |
| FR2938729A1 (fr) | 2010-05-28 |
| PT104958B (pt) | 2011-04-11 |
| ES2346948B1 (es) | 2011-09-15 |
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