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
  • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
  • A23G1/20—Apparatus for moulding, cutting or dispensing chocolate
  • A23G1/21—Apparatus for moulding hollow products, open shells or other articles having cavities, e.g. open cavities

Definitions

• the invention relates to a method for producing a hollow chocolate body.
• Hollow chocolate bodies in particular those which are to be filled later, are produced, for example, by a process as described for chocolates in DE-OS 3447245. In this process, a half shell is first made from chocolate mass, then filled and then capped. Multi-chamber hollow bodies cannot be produced using this method.
• Fillable hollow bodies can also be produced, for example, using the process described in DE-OS 42 13 293 by means of divided hollow molds, a filling opening being formed through which the filling can subsequently be introduced into the hollow body. Multi-chamber hollow bodies cannot be produced with this process either.
• DE-PS 4421 706 describes a chocolate hollow body, in the production of which is placed in the form of a wafer layer which is covered with chocolate during the manufacture of the hollow body and is thus protected against softening by an introduced filling.
• the invention has for its object to provide a method with which multi-chamber hollow chocolate bodies can be produced in a simple and inexpensive manner.
• the partial hollow bodies each enclosing a chamber are molded directly onto one another, one the usual, divided Hohlforme ⁇ can be used, as is usual for the production of undivided, only enclosing a hollow body.
• the cover can be held securely in place in a simple manner, even if it is very thin.
• the chambers are advantageously filled according to claim 3 via molded filling openings.
• the hollow chocolate bodies produced by the method according to the invention are particularly suitable for liquid fillings according to claim 4, since the chambers are sealed due to their essentially one-piece manufacture.
• the one-piece production also ensures that the different fillings provided for each of the chambers cannot mix with one another before consumption and thus impair the taste experience.
• Claim 7 describes a hollow mold which is particularly well suited for carrying out the method according to the invention.
• the spherical hollow body described in claim 8 is particularly suitable for production by the method according to the invention.
• the method according to the invention is particularly suitable for producing the chocolates described in claims 9 and 10.
• An embodiment of the invention is explained below with reference to the drawings. Show it:
• Fig. 1-4 is a schematic sectional view of a divided hollow shape in different stages of the inventive method.
• Fig. 5 is a perspective view of a chocolate made with the inventive method.
• the hollow mold 1 shows a hollow mold 1 which is normally accommodated in a tray with a plurality of identical hollow molds, so that a large number of hollow bodies can be produced at the same time.
• the hollow mold 1 is designed for producing spherical, bite-sized chocolate hollow bodies 2 (FIG. 5) and contains two essentially identical molded parts 3 and 4, which each enclose a hemispherical mold cavity 3a and 4a.
• a mandrel 5 and 6 protrudes into both cavities 3a, 4a from the center of the hemispherical cavity, through which filler openings are recessed.
• the hollow mold 1 also contains a cover 7, which is in any case so large that it can span the cavities 3a and 4a.
• the cover 7 can be a thin plastic film or a thin sheet metal or the like and preferably has a thickness that allows conventional hollow molds 1 to be closed even if the cover 7 is between the molded parts 3 and 4.
• the chocolate candy 2 is produced by first pouring a measured amount of chocolate mass 8 into one of the cavities, in the illustrated embodiment the cavity 3a of the molded part 3, which is sufficient to cover the walls of the molded part 3 surrounding the cavity 3a and the part of the cavity 3 covering the cavity 3a Cover 7 in a layer thickness that ensures sufficient wall thickness for the chocolate candy 2. Then the cover 7 is placed on the molded part 3 so that it closes the cavity 3a. The cover 7 is fixed by fitting the molded part 4, the cavity 4a of which is initially still empty.
• the hollow mold 1 is flung in the usual manner by rotating about different axes, so that the liquid chocolate mass 8 is distributed in the cavity 3a along the walls and, after solidification, forms the hemispherical partial hollow body 9 shown in FIG. 2, which with a through the Walls of the cavity 3a formed, hemispherical shell 10 and a straight wall 11 formed by the cover 7 encloses a chamber 9a.
• a filling opening 12 continues to form through the hemispherical shell 10, which allows access for later filling of the chamber 9a.
• the mold is opened, the cover 7 is removed, the hollow mold 1 with the partial hollow body 9 is rotated through 180 °, a dosed amount of liquid chocolate mass 13 is again poured into the cavity 4a of the second molded part 4 and the hollow mold 1 closed.
• the straight wall 1 of the partial hollow body 9 now closes the cavity 4a of the second molded part 4.
• the hollow mold 1 is then spun and cooled as usual, with the chocolate mass 13 being distributed over the walls of the cavity 4a and the surface of the straight wall 11 in the manner already described, the wall 11 melted slightly on the one hand and reinforced again by the chocolate mass 13 on the other hand is, so that the forming in the cavity 4a, the second partial hollow body 14 is molded directly onto the first partial hollow body 9.
• the wall 11 then forms a stable partition wall that firmly connects the two partial hollow bodies.
• the second partial hollow body 4 is also formed with a hemispherical shell 15 which surrounds a second chamber 14a, the pin 6 providing a further filling opening 12 for filling this chamber 14a as well.
• the chocolate 2 consisting of the two partial hollow bodies 9 and 14 is then filled through the filling openings 12, the chocolate 2 produced according to the invention being particularly suitable for holding two liquid fillings.
• the liquid fillings can be of the type described in DE 19544 795.6. the disclosure of which is hereby incorporated by reference.
• the filling to be introduced into the first chamber 9a contains sodium bicarbonate
• the second filling which is introduced into the second chamber, contains an acid, preferably a fruit acid, such as citric acid.
• an acid preferably a fruit acid, such as citric acid.
• praline and in particular the partition wall are chewed, both fillings come into contact with one another, react and release carbon dioxide, whereby a mousse taste character is achieved.
• Sodium bicarbonate and acid are preferably contained in the same basic mixture, for example a champagne concentrate, the taste of which matches the taste experience of the gas release.
• Either the same chocolate mass or different chocolate masses, such as light or dark chocolate, can be used to produce the partial hollow bodies 9 or 14.
• all conventional hollow shapes can be used; For example, those that only produce a predetermined breaking point instead of the filling opening and each have a filling opening in their molded parts, through which on the one hand the chocolate mass can be introduced into the cavities of the molded parts and, on the other hand, the filling can later be introduced into the chambers of the partial hollow bodies. Then the rotation of the hollow mold shown in FIG. 3 may not be necessary.
• hollow chocolate bodies can be produced in any desired shape and size.
• Asymmetrical moldings can also be used to form asymmetrical hollow bodies. If a hollow mold consisting of more than two molded parts is used, hollow bodies with three or even more chambers can be produced.
• the second, still empty molded part does not necessarily have to be placed on the first molded part when producing the first hollow part.
• the praline produced by the method according to the invention can also be provided with any desired filling.

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

Applications Claiming Priority (3)

Publications (1)

Family

ID=7815060

Family Applications (1)

Country Status (13)

Families Citing this family (11)

Family Cites Families (12)

• 1996
  • 1996-12-17 DE DE19652575A patent/DE19652575A1/de not_active Withdrawn
• 1997
  • 1997-12-03 WO PCT/EP1997/006768 patent/WO1998026668A1/de not_active Ceased
  • 1997-12-03 NZ NZ336449A patent/NZ336449A/en unknown
  • 1997-12-03 PL PL97333983A patent/PL333983A1/xx unknown
  • 1997-12-03 JP JP10527243A patent/JP2000509609A/ja active Pending
  • 1997-12-03 EP EP97952871A patent/EP0948263A1/de not_active Ceased
  • 1997-12-03 BR BR9713749A patent/BR9713749A/pt not_active IP Right Cessation
  • 1997-12-03 CZ CZ992136A patent/CZ213699A3/cs unknown
  • 1997-12-03 CA CA002275333A patent/CA2275333A1/en not_active Abandoned
  • 1997-12-03 US US09/319,929 patent/US6194018B1/en not_active Expired - Fee Related
  • 1997-12-03 AU AU56592/98A patent/AU722649B2/en not_active Ceased
• 1999
  • 1999-06-15 IS IS5083A patent/IS5083A/is unknown
  • 1999-06-16 NO NO992946A patent/NO992946L/no not_active Application Discontinuation

Non-Patent Citations (1)

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