EP1956922A1 - Produit de confiserie - Google Patents

Produit de confiserie

Info

Publication number
EP1956922A1
EP1956922A1 EP06820412A EP06820412A EP1956922A1 EP 1956922 A1 EP1956922 A1 EP 1956922A1 EP 06820412 A EP06820412 A EP 06820412A EP 06820412 A EP06820412 A EP 06820412A EP 1956922 A1 EP1956922 A1 EP 1956922A1
Authority
EP
European Patent Office
Prior art keywords
filling
confectionery product
wafer
cavity
cavities
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.)
Withdrawn
Application number
EP06820412A
Other languages
German (de)
English (en)
Inventor
Garry Moppett
Mark Joyce
Bert Van Dijk
Tineke Leijdens
Joseph Roeckel
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.)
Mars Inc
Original Assignee
Mars Inc
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
Application filed by Mars Inc filed Critical Mars Inc
Publication of EP1956922A1 publication Critical patent/EP1956922A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C15/00—Apparatus for handling baked articles
    • A21C15/007—Apparatus for filling baked articles
    • 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
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/36—Filled wafers
    • 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
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/203—Apparatus for laying down the liquid, pasty or solid materials in moulds or drop-by-drop, on a surface or an article being completed, optionally with the associated heating, cooling, proportioning, cutting cast-tail, antidripping 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
    • A23G3/02—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
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/2038—Apparatus for closing the hollows after filling; Apparatus for scraping the edges or the lids
    • 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
    • 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
    • A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity

Definitions

  • the present invention relates to a confectionery product and a method and apparatus for the production thereof.
  • Confectionery products having two or more ⁇ identical finger portions which are packaged together are known.
  • the finger portions are separate from each other but held together by a single wrapper, while in other cases the finger portions are wrapped individually. It is also known for the finger portions to be physically joined together, for example by the chocolate coating, so that the consumer has to separate the fingers by ⁇ snapping' them apart.
  • a confectionery product comprising a wafer shell with at least two integral, separable portions, each portion having a cavity at least partially filled with an edible filling, wherein the filling of one cavity is different to the filling of another cavity.
  • the filling of one cavity is of a different flavour and/or appearance and/or texture to the filling of another cavity.
  • This provides the consumer with a single item of confectionery which can be separated into individual portions having different fillings, thereby offering a choice of portions which may be eaten together or independently, • as and when desired, or may be shared between two people having differing tastes .
  • the cavities are substantially filled with the edible fillings.
  • the confectionery product further comprises means for sealing the cavities.
  • the means for sealing the cavities may comprise, for example, a layer of chocolate covering the cavity opening.
  • the provision of a chocolate base, rather than a wafer base provides a texturally different eating experience to the consumer than is provided by existing products.
  • the wafer shell on one side of the product and the chocolate base on the opposing side provide two contrasting textures which the consumer will experience simultaneously when biting into the product.
  • the provision of chocolate on one side of the product only means that the consumer can avoid melting the chocolate on their fingers by holding the uncoated wafer shell of the portions whilst eating.
  • the confectionery product further comprises a barrier layer between the filling and ⁇ the means for sealing the cavities and particularly .
  • the barrier layer comprises a layer of edible paper such as rice paper.
  • the barrier layer acts as a physical barrier between the fat based filling and the sealing layer and prevents or reduces the migration of fat from the soft filling to the sealing layer, thereby preserving the physical properties of the sealing layer.
  • the prevention of fat migration prevents the softening of the chocolate and the formation of bloom, which would otherwise result from the chocolate being in direct contact with the soft fat based filling.
  • the thin layer of edible paper within the confectionery product dissolves very quickly in the mouth and is therefore virtually undetectable to the consumer.
  • the exterior of the wafer shell is such that the different fillings may be identified. This may be achieved by decorating the exterior the wafer shell using edible ink.
  • the colour of the decoration of a portion can correspond to the colour or. flavour of the filling in that portion.
  • the fillings are fat based creams.
  • the fillings may comprise up to 70% by volume of edible inclusions, such as wafer and/or biscuit pieces, which will affect the texture of the confectionery product. '
  • a method of making a confectionery product comprising:
  • wafer shells comprising at least two integral, separable portions, each portion having a cavity
  • apparatus for making a confectionery product comprising:
  • a mould for forming wafer shells comprising two integral, separable portions each having a cavity
  • a filling station for depositing filling into the cavities comprising at least two fillers such that the filling deposited into one cavity is different to the filling deposited in another cavity.
  • Figure 1 is a perspective view of a confectionery product according to the invention.
  • Figure IA shows a cross section through the confectionery product of Figure 1;
  • Figure 2 shows the empty wafer shell of the confectionery product of Figure 1;
  • Figure 2A shows a cross section through the wafer shell of Figure 2.
  • Figure 3 is another perspective view of the confectionery product of Figure 1;
  • Figures 4A to 4G show schematically the apparatus according to the invention, for the production a confectionery product
  • Figure 5 shows the forming station of the apparatus of Figures 4A to 4G.
  • Figure 6A shows a male horn used in the forming station of Figure 5;
  • Figure 6B shows a female mould cavity used in the forming station of Figure 5.
  • Figure 6C shows a cross sectional view of the male horn of Figure 6A in place inside the female cavity of Figure 6B.
  • the confectionery product 2 of Figures 1, IA and 3 comprises a 32mm x 71mm x 10mm hollow wafer shell ' 4 with two separable finger portions 6,8 and a chocolate base 10.
  • the base 10 is shown at the top in Figures 1 and IA.
  • the first finger portion 6 contains a chocolate flavoured cream filling 14 and the second finger portion 8 contains a caramel flavoured cream filling 16.
  • the wafer shell is formed from a single sheet of . wafer and comprises first 26 and second 28 elongate hollow cavities, both of which are 8.5mm deep, substantially semi-circular in cross ' section and closed at both ends.
  • the first cavity 26 defines the first finger portion 6 of the confectionery product and the second cavity 28 defines the second finger portion- 8.
  • the cavities 26,28 are connected by a central bridge section 24, which may be perforated so that the wafer shell may be easily broken along the bridge section in order to separate the finger portions 6,8.
  • the walls of the cavities 26,28 and the central bridge portion 24 are of substantially uniform thickness- of
  • the wafer shell 4 is open at one side and the opening is surrounded by a flat, rectangular outer rim 22.
  • one cavity 26 is filled with a chocolate flavoured cream filling 14 and the other cavity 28 is filled with a caramel flavoured cream filling 16.
  • Both fillings 14,16 contain 70% by volume of small biscuit and wafer pieces 18. The fillings are sealed inside their respective cavities by the chocolate base 10.
  • the confectionery product of Figures 1, IA and 3 includes a thin layer of edible paper 12, as shown in Figure IA, which lies on top of the cream fillings 14,16 and beneath the chocolate base 10.
  • This layer of edible paper 12 acts as a barrier to separate the cream fillings 14,16 from the chocolate base 10, in order to prevent fat migration from the cream to the chocolate, which would results in softening of the chocolate and/or the formation of bloom.
  • the edible paper may be perforated centrally along its length and/or width in order to facilitate breaking of the product into the separate portions.
  • the exterior surface of the wafer shell 4 has an embossed reeding pattern and has been decorated using edible ink so that the filling in each finger may be identified prior to eating.
  • the wafer shell in the first finger portion 6 is printed all over with a brown ink 42, except for a product logo 44, which is left in the natural, lighter, colour of the wafer.
  • the wafer shell in the second finger portion 8 is left in the natural colour of the wafer and has a product logo 40 printed in brown ink.
  • the resultant dark and light colour of the two fingers 6,8 correspond to the dark and light colour of the respective chocolate and caramel cream fillings.
  • Confectionery products according to the invention, such as those described above can be made using the apparatus shown in Figures
  • the wafer shell 4 of the confectionery product is formed from a continuous film of wafer batter 52 which is baked in a continuous belt oven 54 comprising an endless belt 56 and a batter reservoir 58 which deposits the continuous thin film of wafer batter 52 onto the belt 56, a plurality of induction heaters 60 which heat the wafer batter film from below and a plurality of infra-red heaters 62 which heat the wafer batter film from above.
  • a continuous belt oven and the baking of a wafer batter film therein is described in EP 1 479 692.
  • a removal device 64 removes the baked sheet of wafer 53 from the belt 56 and the sheet passes to a continuous forming unit 66, shown schematically in Figures 4B and 4C and in Figure 5, while still hot and flexible.
  • the continuous forming unit 66 includes a moulding belt 70, onto which the hot wafer sheet 53 is deposited.
  • the moulding belt 70 includes a continuous array of female mould cavities 72, the inner shape of which corresponds to the shape of the wafer shell 4 described above.
  • a continuous chain of discrete metallic male horns 74 is passed- around a series of rollers 76 above the moulding belt 70. The spacing of the male horns 74 in the chain corresponds to the spacing of the female mould cavities 72 on the moulding belt 70 and the path of
  • the male horns 74 includes a horizontal section which coincides with the path of the moulding belt 70 so that the male horns 74 engage with and are pressed into the female mould cavities 72.
  • the male horns 74 remain within the female mould cavities 72 until the end of the horizontal section, at which point the chain of male horns 74 is moved up and away from the moulding belt 70.
  • the male horns are held in place within the female mould cavities by their own weight.
  • the wafer sheet 53 is stretched and deformed into the shape of the cavity.
  • the wafer shells 4 are cooled by the male horns to below their glass transition temperature so that the moulded wafer shape is maintained once the male horns are removed.
  • the male horns 74 are cooled by a cooling unit 80 upstream of the horizontal section.
  • a rotating cutting roller 84 is located on the moulding belt and cuts the deformed wafer shells ' 4 from the continuous wafer sheet 53 before the male horns are removed from the female cavities.
  • a vacuum extraction system 86 removes wafer dust created by the cutting process.
  • a single male horn 74 and female mould cavity 72 are shown in Figures 6a and 6b, and Figure 6c shows a cross sectional view of the male horn 74 in the female mould cavity 72.
  • the male horn 74 includes a rectangular base 200 with two parallel projections 202 which are substantially semi-circular in cross section.
  • the female mould cavity 72 has a rectangular opening and comprises two elongate hollow cavities 204 which are separated by a central partition 206, the top of which is below the level of the mould opening.
  • the bottom of each hollow cavity 204 has a pattern of criss-cross grooves 208, which create a diamond reeding pattern on the moulded wafer shells 4.
  • the cross section of the male horn projections 202 and the hollow cavities 204 are complementary to each other so that the male horn fits inside the female mould cavity leaving a uniform space between them of around 1.5rnm to accommodate the wafer sheet.
  • the gap must be such that the wafer sheet 53 is moulded by • the male horn against, the female mould cavity to impress the reeding pattern 208 onto the exterior of the wafer sheet 53, without creating areas of wafer which are too thin and therefore weak.
  • the moulding belt 70 of female mould cavities 72 with the deformed wafer shells 4 still inside passes out of the forming station 66 to the filling station 90, shown in Figure 4D.
  • the filling station comprises a first mixer 92 for preparing a chocolate flavoured cream and a second mixer 94 for preparing a caramel flavoured cream. Biscuit and wafer pieces are added to both of the mixers and mixed to disperse them relatively evenly- through the creams.
  • the creams are transferred from the first 92 and second 94 mixers into first 96 and second 98 hoppers respectively, from which metered amounts of each cream are deposited into the cavities of the wafer shell 4.
  • the conveyor belt 70 stops below the 'hoppers 96,98 so that the caramel cream is deposited into one cavity 28 of the wafer shell while the chocolate cream is deposited into the other cavity 26.
  • the moulding belt 70 with the filled wafer shells 4 still held within the female mould cavities 72 then passes a barrier application station 100, shown in Figure 4E.
  • Pieces of edible paper 102 are cut from a roll 104 to a size corresponding to the opening of the wafer shell 4 and each piece is transferred to the surface of a filled wafer shell on the moulding belt.
  • the pieces of edible paper 102 are then pressed down by a press 106 to adhere them to the surfaces of the creams.
  • the edible paper ' fully covers the surface of the creams to ensure that there is no leakage of the creams between cavities and that the cream does not contact the chocolate base, which is applied on top of the paper.
  • the filled wafer shells 4 are allowed to cool and are then removed from their mould cavities 72 by inversion of the mould cavities and transported to an enrobing station 110/ shown in Figure 4F, where a chocolate layer 10 is applied to the open end only of the filled wafer shells by passing them through a bottom enrober 112 and then a cooling tunnel (not shown) , using established confectionery technology. If a further chocolate layer is desired, the enrobing process can be repeated.
  • the filled wafer shells 4 then pass ' to a printing station 120, shown in Figure- 4G, where the desired decoration is applied to the exterior of the wafer shell by printing with food grade ink 122 using a high-speed inkjet printer 124, similar to that used, for example, in conventional package printing technologies .
  • Example 1 The ingredients listed in Table 1 were mixed to form a wafer batter.
  • a thin film of the liquid batter was deposited onto the hot surface (190°C to 200°C) of a continuous- baking oven, as described above, using a slot depositor, to form a wafer sheet 200mm wide and 1.8mm thick.
  • the wafer sheet was baked for approximately 2.5 minutes at a belt speed of 2.2m/min and was removed from the oven at a. temperature of 150°C to 16O 0 C by a doctor blade mounted on the oven return drum.
  • the hot flexible wafer sheet was transferred immediately to the forming station, described above, ensuring that the wafer sheet Was kept above its glass transition temperature of approximately 12O 0 C in order to maintain its flexibility.
  • a wafer shell was formed in a female mould cavity using a male horn, as previously described, with the male horn being held inside the female cavity for a minimum period of 2 seconds.
  • the two cavities are integrally moulded in a single wafer shell, it will be appreciated that the cavities do not need to be formed together but may be formed separately and subsequently attached to each other, for example, by means of a chocolate layer or a separate bridging portion of wafer.
  • the fillings are caramel and chocolate flavoured soft fat based creams, other flavours or edible fillings, such as fruit pastes or low water activity caramels may be used.
  • the cream filings differ in both flavour and colour; however, it will be appreciated that the fillings could differ just in flavour or just in colour, or may differ in other ways such as in texture or type of filling.
  • the confectionery product comprises two separable portions
  • the cavities are ' elongate ' and substantially semi-circular in cross section, the cavities may be- a different shape and the cavities in one product may be different shapes to each other.
  • the filled containers are sealed by means of a layer of chocolate, it will be appreciated that the containers could be sealed in a different way, for example, by applying a separate layer of biscuit or wafer.
  • the decoration is applied using edible ink
  • the decoration may be applied in other ways, such as by branding or embossing the exterior of the wafer shell.
  • the wafer shell is decorated with the product logo, pictures, patterns, or words may be applied instead in order to identify the filling in. each cavity.
  • a confectionery product according to the invention could be made using other methods and apparatuses.
  • the wafer shells could be baked using a conventional oven, individual moulds could be used, or the wafer shells could be formed without moulds.
  • the method described applies the chocolate sealing layer using a bottom enrober, the chocolate layer could be separately moulded or a ⁇ flood and scrape' method could be used.
  • alternative methods could be envisaged for applying the ink to the exterior of the wafer shells and a different type of ink, such as a fat based ink, could be used instead of the water based ink.

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)

Abstract

L'invention concerne un produit de confiserie (2) qui comprend une galette d'enveloppe (4) qui présente au moins deux parties (6, 8) séparables et d'une seule pièce. Chaque partie présente une cavité (26, 28) qui est au moins en partie remplie d'une charge comestible (14, 16), la charge placée dans une cavité étant différente de la charge placée dans l'autre cavité. Le produit de confiserie (2) comprend de préférence un moyen (10) qui referme de manière étanche les cavités sensiblement remplies. L'invention divulgue également un procédé et un appareil pour la production du produit de confiserie (2).
EP06820412A 2005-12-02 2006-12-04 Produit de confiserie Withdrawn EP1956922A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0524643A GB2432773A (en) 2005-12-02 2005-12-02 Confectionery product comprising different fillings
PCT/GB2006/004527 WO2007063338A1 (fr) 2005-12-02 2006-12-04 Produit de confiserie

Publications (1)

Publication Number Publication Date
EP1956922A1 true EP1956922A1 (fr) 2008-08-20

Family

ID=35685978

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06820412A Withdrawn EP1956922A1 (fr) 2005-12-02 2006-12-04 Produit de confiserie

Country Status (6)

Country Link
EP (1) EP1956922A1 (fr)
CN (1) CN101431901A (fr)
AU (1) AU2006321394A1 (fr)
CA (1) CA2631583A1 (fr)
GB (1) GB2432773A (fr)
WO (1) WO2007063338A1 (fr)

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See references of WO2007063338A1 *

Also Published As

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CA2631583A1 (fr) 2007-06-07
CN101431901A (zh) 2009-05-13
GB0524643D0 (en) 2006-01-11
AU2006321394A1 (en) 2007-06-07
WO2007063338A1 (fr) 2007-06-07
GB2432773A (en) 2007-06-06

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