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
  • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
  • A23G1/0076—Processes for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
• • 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
  • A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
• • 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
  • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
  • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
  • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
  • A23G3/0029—Moulding processes for hollow products, e.g. opened shell
• • 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
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
• • 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 process for the preparation of edible multicoloured fat-based solid oral compositions, and the solid oral composition obtainable by said process.
• GB207974 suggests a different technology, which does not involve the need to pour and recycle surplus chocolate, and is based on the use of a plunger core, rendered non-stick with solvents, which is immersed in the mould into which the chocolate was poured.
• This technology was improved by EP0589820, which uses a cooling member at a temperature below 0°C, designed to be immersed in the cavity with chocolate, thus eliminating the need for solvents.
• a small surplus of chocolate is still poured in both cases, which forms flashing on the edge of the cavity after immersion of the cooling member. It is reported that the use of this technology, known in the field as “cold fmger”, “frozen cone” or “fast shell”, is independent of the viscosity of the poured mass.
• WO9532633 discloses the use of the cold fmger technology in the production of multilayer solid oral compositions.
• an outer surface with differently-coloured masses can be obtained; however, the inner surface of the shell necessarily consists of a single material, due to the fact that different masses have to be poured into the same cavity at two different times. After each mass is poured, it must be formed by inserting a cold fmger of suitable dimensions, bearing in mind that the thickness of the portion made changes with each pouring.
• a process has been found for producing hollow solid oral compositions by joining two or more separately formed distinct portions, consisting of fat-based foodstuffs and characterised in turn by sub-portions of different or alternating colours which are clearly distinguishable from one another.
• Said process in its most specific form, comprises the following steps:
• each cavity immersing in the poured mass, consisting of said two masses, a cooling member at a temperature of less than 0°C, so as to define in each cavity a known volume between the outer surface of the cooling member and the inner surface of the cavity, said volume being filled by the two edible fatty masses due to the immersion of the plunger that pushes them towards the walls and edge of the cavity, maintaining a clear separation of linear appearance between them;
• the two fat-based masses remain separate from one another, forming distinct sub-portions of the single portion defined in each cavity, despite some operations liable to cause mixing, in particular the vibration at step d) and the immersion of the piston at step e).
• the two poured masses of step a) form a single body, characterised by a well-defined boundary between them; any air present is expelled, and the two masses settle at the base of the cavity, presenting a substantially flat surface towards the edge thereof.
• the masses are pushed upwards, filling the space between the cooling member and the upper edge of the cavity. Despite this movement they remain separated from one another by a well-defined boundary.
• step h) A series of other portions was then made in a second mould by repeating steps a) to g). If the two fatty masses of step h) are characterised by different colours from the masses of step a), the portions of the second mould will be clearly distinguishable from the portions of the first mould. However, if the colours of the masses of step h) are identical to those of step a), it is preferable for the nozzles of step 1) to be positioned so as to pour the masses into different positions in each cavity from the pouring positions of step c).
• a hollow solid oral composition is formed in steps j)-l) by joining two distinct portions, characterised by sub-portions on the inner and outer surface thereof, all of which said sub-portions are of different colours or alternating colours, which are clearly distinguishable and separated by clear demarcation lines between one colour and another, namely without shading, preferably of linear appearance.
• Linear appearance here means that the demarcation line between two sub-portions, when observed perpendicular to the cavities, appears substantially straight.
• the first and second moulds are preferably positioned consecutively on a transport device such as a conveyor belt or chain.
• the movement of the device conveys the moulds, preferably traversing them, under the nozzles, thus defining a direction of movement of the moulds.
• the nozzles of steps c) and 1) are preferably aligned parallel or perpendicular to the direction of movement. Said nozzles are preferably positioned symmetrically to the centre of symmetry of each cavity when the mould is positioned for pouring.
• the time of step i) preferably ranges from 20 to 60 minutes, most preferably from 30 to 40 minutes.
• the temperature preferably ranges from 2 to 13°C, most preferably from 3 to 10°C.
• Steps e), f), g) and i) are advantageously carried out under controlled air temperature and humidity conditions; it is therefore appropriate to restrict the spaces wherein said operations are performed and provide suitable air blowing and conditioning systems, as it is important to ensure that condensate does not form on parts of the machinery or parts of the edible masses.
• the air humidity is preferably below 20% H and the temperature is preferably from 0 to 20°C, more preferably from 10 to 18°C.
• the hollow solid oral compositions can be eaten as they are, can form the exterior of a product containing a foodstuff with a filling function, or can contain an inedible article.
• the filling can preferably comprise chocolate, chocolate substitute, creams, sugar, fondant, frappe, milk derivatives, peanut butter, vegetable fats, fruit, hazelnuts, pistachio nuts and combinations thereof.
• the solid oral composition thus formed can contain an inedible article.
• Said inedible article is preferably a small toy contained in a protective shell.
• Other inedible articles used in step n) can be, for example, collectable characters, playing cards, promotional points, competition coupons, cards with phrases, tattoo transfers, stickers and combinations thereof.
• the edible masses must fill the space between the cooling member and the cavities exactly up to the edge thereof, not remaining under or protruding from the cavity edge, so that no waste is generated.
• Said space or volume is defined on each occasion by the geometry of the cavity, the geometry of the cooling member and the extent to which the cooling member is immersed in the cavity; it therefore varies according to the shape and thickness of the portion to be obtained.
• the total of the masses poured into the cavity can be determined by pouring systems, which volumetrically measure out the same total amount as the two masses or, when the weight has been determined on the basis of the density of the masses, by gravimetric systems.
• the total volume or weight of the two masses to be poured has been defined, it is preferable for it to vary by less than ⁇ 5% by weight or volume, more preferably less than ⁇ 1%, and most preferably less than ⁇ 0.5%.
• Step k) can be closed bookwise or closed by rapidly inverting one mould and immediately placing it on the other, preferably with subsequent pressure by a cooling member, optionally vibrating, to ensure complete closing of the hollow solid oral compositions.
• waste can be recovered and recycled, even continuously, because once it has been melted or retempered it can be poured into further cavities.
• the foodstuff obtainable from the present process is particularly preferable for the foodstuff obtainable from the present process to consist of masses of the same weight and dimensions; consequently, in view of the need to avoid waste, it is preferable for the single masses of steps a) and h) to have the same weight, with a maximum tolerance of ⁇ 0.1 g, more preferably ⁇ 0.05 g, and most preferably ⁇ 0.02 g.
• the process according to the invention can also include a further step wherein the products obtained from step m) are wrapped in a wrapping which indicates that it contains a foodstuff consisting of differently-coloured sub-portions.
• the process according to the invention is preferably implemented by controlling the viscosity of the poured masses, unlike the prior art using cold finger technology; it is preferable for the masses at step c) to have a minimum viscosity at 40°C of 100 cps and a maximum viscosity of 20000 cps.
• the masses at step c) prefferably have viscosities that differ by less than 10% (calculated on the higher viscosity).
• the moulds at step d) In order to prepare the two poured masses for immersion of the cooling member, it is preferable for the moulds at step d) to be vibrated for 1 to 120 seconds, at a frequency of 500 to 50 Hz and an amplitude of 5 to 0.1 mm.
• the vibration frequency preferably ranges between 200 and 80 Hz, and most preferably between 150 and 100 Hz.
• the vibration amplitude preferably ranges between 2 and 0.5 mm, and more preferably between 1.7 and 1 mm.
• the cooling members of steps e) and n) prefferably have a temperature ranging from -30°C to -5°C, more preferably from -10°C to -25°C, and most preferably from -15°C from -22°C.
• At least 90% by weight of said fat-based edible masses more preferably at least 96%, and most preferably at least 99% by weight, consists of chocolate, chocolate substitute or combinations thereof.
• the masses of steps a) and h) can be tempered, for example if they consist mainly of chocolate or chocolate substitutes that require tempering.
• Food colourings, plant derivatives, flavourings, acidifiers, water and inclusions can advantageously be added to each of the masses, independently of one another.
• Solid oral compositions made with a plurality of layers of different fatty masses are made by successive pourings at different pouring stations.
• a single pouring operation per mould can be effected by using a single pouring station fitted with four or more pouring nozzles per cavity, each nozzle being dedicated to pouring one of the edible masses of steps a) and h).
• the first and second moulds are traversed with a conveyor device to position them sequentially under the pouring station.
• two or more pouring nozzles operate simultaneously, pouring the edible masses of step a) into the cavities of the first mould, and subsequently, the other nozzles simultaneously pour the edible masses of step h) into the cavities of the second mould.
• the product obtainable by the process described is therefore a hollow solid oral composition, formed by fat-based masses, preferably based on chocolate or chocolate substitute, advantageously characterised by a different colour, clearly separated from each other, forming distinct sub-portions of the solid oral composition obtained.
• Said foodstuff can in turn be inserted in a hollow solid oral composition consisting of fat-based foods.
• the product is therefore a novel food product which offers a novel combination of shapes and colours and the possibility of combining different flavours, thus offering new possibilities to meet growing consumer demand.
• Said fat-based foodstuff consists of a hollow body consisting in turn of two solid oral portions and comprising three or more sub-portions consisting of masses coloured differently from one another, or coloured alternately, which occupy regions characterised by well-defined borders between one region and another, wherein the regions are identifiable from both the outside and the inside of the hollow figure, as they are positioned adjacent to one another in a single layer.
• the sub-portions and the above-mentioned corresponding regions can be four in number, and for them to be coloured differently from one other, as schematically illustrated in Figure 1.
• the coloured regions can have two different colours arranged alternately as schematically illustrated in Figure 2, wherein a and al represent brown sub-portions and b and bl represent white sub-portions.
• Sub-portions "a” and "b” represent a first single-layer portion, and sub-portions "al” and "bl” represent a second single-layer portion.
• the foodstuff is also preferably characterised by the possibility of manually separating said regions into groups and/or individually, by breaking them along predetermined score lines.
• the score lines can derive, as preferred, from the sealing lines of the two portions that constitute the hollow body, join lines of different masses, indentations on the inner or outer surface of the hollow figure, and/or combinations thereof.
• the various regions are not separable from one another in view of the large area of contact between them.
• the masses are arranged in a single layer, so the join between the various regions is equivalent to the thickness of the hollow body, which makes separation easier. Consumers can therefore eat the product whole or separated into its constituent regions, in the order they prefer.
• the various masses can also differ in terms of other organoleptic properties such as flavour, acidity, etc., which means that consumers have access, in a single product, to a combination of multiple flavour experiences.
• compositions according to the invention are preferably less than 5 mm thick, and more preferably less than 3 mm thick. In particular, a mean thickness ranging between 1.5 mm and 2.1 mm is preferred.
• the masses that make up the foodstuff according to the invention preferably consist of at least 90%, more preferably at least 96%, and most preferably at least 99% by weight of chocolate, chocolate substitute or combinations thereof.
• One or more masses preferably consist entirely of one of the varieties of chocolate.
• each sub-portion and corresponding region of the solid oral composition is preferably characterised independently of the others by the presence, as desired, of different colours, plant derivatives, flavours, acidity, inclusions, quantity of water and combinations thereof.
• the colour of each region can be that of the mass of which it consists, such as white for white chocolate, dark brown for dark chocolate, etc., or can be imparted or influenced by the addition of colourings.
• the preferred colourings are food colourings supported on a fatty base.
• the colouring formulations on a fatty base are preferably contained in a percentage lower than 2%, more preferably lower than 1 %.
• the preferred flavourings are fat-soluble flavourings, regardless of the flavour they impart. All flavourings can be used, in particular fruit and berry, nut, spices, mint and combinations thereof. Less than 1% of the flavouring is preferably contained in each region, more preferably less than 0.7%, and most preferably between 0.6% and 0.1 %.
• Each sub-portion can alternatively be characterised by its own flavour, depending on the foodstuff that constitutes its main ingredient.
• sub-portions and the corresponding regions with white chocolate, milk chocolate, dark chocolate and gianduia flavours and combinations thereof can be present.
• Food acids can also be added to each mass, and therefore to each sub-portion and corresponding region, independently of the others.
• the food acids can be selected from citric, malic, lactic, tartaric, adipic, fumaric and acetic acid and combinations thereof.
• the total acids and salts thereof are preferably added in the amount of from 1% to 0.01% by weight of each region, more preferably from 0.7% to 0.02%, and most preferably from 0.4% to 0.04%.
• Each sub-portion can contain an amount of added water, preferably ranging from 0.2% to 0.005%, and more preferably from 0.1% to 0.01%.
• Each sub-portion and corresponding region can also contain inclusions, preferably selected from chopped walnuts, hazelnuts, almonds, peanuts, cocoa, dried fruit, biscuits, toasted cereals, puffed cereals, puffed rice, and confectionery products in granulated form.
• a pink region can advantageously include a strawberry flavouring; conversely, a milk-chocolate flavoured region will advantageously have a light brown colour. In this way the sensory experience of the consumer, who may eat the product as it is or divide it into regions or groups of regions, is further enriched.
• the foodstuff obtainable from the process prefferably consist of regions of the same size, and therefore the same weight; the individual masses that make up the corresponding regions therefore preferably have the same weight, with a maximum tolerance of ⁇ 0.1 g, more preferably ⁇ 0.05 g, and most preferably ⁇ 0.02 g.
• the foodstuff according to the present invention can also advantageously contain an edible filling or an inedible article.
• the foodstuff described so far can in turn be inserted into a hollow solid oral composition consisting of fat-based foods.
• Each segment consists of a mass having the following composition:
• cooling member shall mean a cooling element having an outer surface that preferably matches the inner surface of a mould cavity.

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

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• 2015
  • 2015-02-18 RU RU2016133687A patent/RU2688817C2/ru active
  • 2015-02-18 EP EP15709427.7A patent/EP3107405A1/de not_active Withdrawn
  • 2015-02-18 WO PCT/EP2015/053440 patent/WO2015124642A1/en active Application Filing

Non-Patent Citations (1)

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