EP3579701A2 - A filled steam-cooked snack product and production method thereof - Google Patents

A filled steam-cooked snack product and production method thereof

Info

Publication number
EP3579701A2
EP3579701A2 EP18809828.9A EP18809828A EP3579701A2 EP 3579701 A2 EP3579701 A2 EP 3579701A2 EP 18809828 A EP18809828 A EP 18809828A EP 3579701 A2 EP3579701 A2 EP 3579701A2
Authority
EP
European Patent Office
Prior art keywords
base part
recess
snack product
filling
housing
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Withdrawn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
EP18809828.9A
Other languages
German (de)
French (fr)
Other versions
EP3579701A4 (en
Inventor
Erdogan OBAN
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.)
Solen Cikolata Gida Sanayi ve Ticaret AS
Original Assignee
Solen Cikolata Gida Sanayi ve Ticaret AS
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 Solen Cikolata Gida Sanayi ve Ticaret AS filed Critical Solen Cikolata Gida Sanayi ve Ticaret AS
Publication of EP3579701A2 publication Critical patent/EP3579701A2/en
Publication of EP3579701A4 publication Critical patent/EP3579701A4/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • 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
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • 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
    • A23G3/34—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

Definitions

  • the present invention relates to a steam cooked snack products, in particular filled cakes and method of their production.
  • a soft, bulky and healthy snack with sponge structure is obtained by cooking the food products under steam. Due to the high moisture gradient in the cooking environment, the cakes steamed are easily shaped in the mold, filled with various confectionery fillings and packed. After disposing the cake with inner cavity to the mold, and subsequently providing the sweet filling by means of a depositor, the back part of the cavity covered by a lid made of cake dough and is baked again to form the lid made of a cake. In order to prevent diffusion of a hot filling material into the wall of the cavity, a non-lipid based filling composition is selected.
  • the Japanese patent publication JPH06205643 discloses a steamed cake.
  • the cup shaped dough forms multiple recesses.
  • the dough is exposed to steam after each filling operation.
  • a piece of fruit pulp (with solid part) is topped in the pot.
  • an open receptacle is formed on the cake, non-oil based filler product simply poured to fill the recess to topping the filling material in a room or confine inside the cake structure.
  • the object of the invention is to make use of an lipid based filling material, such as a creamy filling, inside the steamed sponge like food products.
  • the present invention comprises a snack product comprising a steam cooked cake having an inner chamber formed by a recess.
  • an edible base part is confining a creamy lipid based filling inside the recess by forming a cover layer and having an inner structure which solidify in the room temperature or below. At the room temperature the solidifying base part seal and completely encapsulates the lipid based filling in the recess.
  • the lipid based filler for example the chocolate hazelnut cream, which is filled inside the recess, can be stored without raising an elevated temperature may result in diffusion of filler to the inner chamber.
  • the base part comprises a chocolate composition.
  • the chocolate composition forms both a solid crystal structure that can be separated from the lipid based cream at room temperature, as well as a whole edible snack.
  • the inner chamber is in a dome-like form.
  • the dome form provides sufficient strength to store the filling, as well as forms an opening through which the flowable lipid based filler and the base part can be supplied.
  • the base part has a diameter greater than the diameter of the inner chamber.
  • the base part is freely injected over the lipid based filling, increases the sealing surface by extending radially outwardly from the peripheral edge of the housing.
  • the lipid based filling comprises at least one of the components selected from the group comprising marshmallow, hazelnut cream and caramel.
  • Selected lipid-based fillings are materials that crystallize at room temperature and do not diffuse into the compositions that form the base part, but can maintain viscosity at the room temperature.
  • the thickness of the base part is greater than the thickness of the inner chamber. In this case, the base part having crystal formation at room temperature exhibit high resistance against fractures.
  • thickness value of the base part may be equal to the housing thickness or a thinner base part may be used.
  • a supporting additional layer may be applied on the base part, or the base part may be obtained by lamination of more than one crystal structure.
  • the invention comprises a method of manufacture of snack products described above.
  • a preferred application comprising the steps of shaping the sponge formed steamed cake having an inner chamber with a recess; providing an edible composition in the form of a fluid lipid based filling and subsequently a base part having a fluid material, preferably comprising chocolate, forming crystal structures at the room temperature in such a way that covering the oil based filling inside the recess by means of a depositor; cooling the base part to at least the room temperature.
  • the cooling process includes the process step of cooling the base part below 20 [deg.] C. by means of a cooling unit provided above the base part. Rapid cooling and crystallization of, for example, liquid chocolate provided on the lipid-based filler after the lipid-based filler material is placed in the recess, is achieved.
  • the fluid lipid based filler comprising a first filling material and a second filling material having different hardness value from the first filling material is provided respectively by means of the depositor. Composite and high strength snack products are obtained with filling materials having different hardness values.
  • FIG. 1 is a cross-sectional view of an exemplary embodiment of the present invention, in which the base of filled cake is surrounding the recess.
  • Figure 2 is a cross-sectional view of an embodiment of the invention wherein the cake extends from the base to the outside.
  • Figure 3 is a bottom view of the cake shown in Figure 2.
  • Fig. 4 is a schematic representation of process steps of inventive production method, of a cake comprises lipid based filler.
  • FIG. 1 the cross section of a snack product in the form of a steamed cake (1) is shown schematically.
  • the cake (1) comprises a housing (10) in the form of a dome.
  • the concave portion of the housing (10) defines a recess (14).
  • a lipid based filling (30) is confined in the recess (14) by completely surrounded by the recess (14).
  • the oil based filling (30) comprises a first filling material (32) located at the top of the recess (14) and a second filling material (34) underlying the first filling material (32).
  • the first filling material (32) is marshmallow and the second filling material (34) is caramel having a hardness value of 70-90 brix.
  • a base part (20) made of chocolate is sealingly covering the hole (16) of the recess (14) so as to seal lipid based filling (30).
  • a circumferential perpheral edge (12) of the housing (10) is closed by the side (22) of the base part (20) from below.
  • the joining surface of the side (22) in the form of a line with the hole (16) forms a sealing distance.
  • the base part (20) is fitted to this gap by filling the lipid based filling (30) to leave a certain amount of space in the recess (14) to provide a seal.
  • the base part (20) surrounds the hole (16) with its outer surface in the recess (14) along the side (22).
  • the sealing surface is located in the interior wall along the hole (16) of the recess (14).
  • the cake (1) is shown from the bottom in the base part (20) is visible manner.
  • the base part (20) of the cake (1) has a circular shape.
  • the base part (20) forming the lower layer filling surrounds the hole (16) from the inside.
  • FIG 4 the method of manufacturing a snack containing steamed cakes of the invention is schematically illustrated.
  • a moist piece (2) which is a piece of cake is provided on the interior wall (44) of a mold (40) in a straight form, obtained by steaming a cake dough and having a moisture gradient of over 10% after steaming.
  • a moving core (42) moves in the vertical direction, leaning the moist piece (2) into the mold (40) and providing the mold (40) form.
  • the housing (10) in the dome-like structure formed by taking the form of the mold (40) is aligned under a depository (50) in the mold (40) with the recess (14) formed by the concave portion being on top.
  • the depositor (50) injects the lipid based filling (30) with means e.g. the chocolate-based haze cream as the first filling material (32) from a first nozzle (52) into the recess (14) at a predetermined amount. Similarly, the depositor (50) injects the chocolate-containing material in fluid form with a second nozzle (54) onto the lipid based filling (309 in a predetermined amount in the form of the base part (20). The injected fluid chocolate fills the side (22) at the level that reaches the interior wall (44) of the mold (40) so as to form the base part (20). A cooling unit (60) placed on the mold (40) then cools the base part (20) to 5°C.
  • the crystallizing chocolate layer forms a base part (20), closing the housing (10) underneath to prevent the fluid-lipid based filling (30) from coming out of the recess (14).
  • the second filling material (34) can be made from a material that crystallizes at room temperature, for example chocolate, the lipid based filling (30) can be obtained after the first filling material (32) by defining the base part (20) of the second filling material (32).
  • lipid based filling (30) can also be obtained by filling caramel, marshmallow, hazelnut cream as a large number of lipid based filler materials into the recess (14) in a laminar manner.

Abstract

The invention relates to a snack product comprising a steam cooked cake (1) having an housing (10) formed by a recess (14). The snack product further comprising an edible base part (20) is confining a creamy lipid based filling (30) inside the recess (14) by forming a cover layer and having an inner structure which solidify in the room temperature or below.

Description

A FILLED STEAM-COOKED SNACK PRODUCT AND PRODUCTION METHOD THEREOF TECHNICAL FIELD
The present invention relates to a steam cooked snack products, in particular filled cakes and method of their production. PRIOR ART
A soft, bulky and healthy snack with sponge structure is obtained by cooking the food products under steam. Due to the high moisture gradient in the cooking environment, the cakes steamed are easily shaped in the mold, filled with various confectionery fillings and packed. After disposing the cake with inner cavity to the mold, and subsequently providing the sweet filling by means of a depositor, the back part of the cavity covered by a lid made of cake dough and is baked again to form the lid made of a cake. In order to prevent diffusion of a hot filling material into the wall of the cavity, a non-lipid based filling composition is selected.
The Japanese patent publication JPH06205643 discloses a steamed cake. The cup shaped dough forms multiple recesses. The dough is exposed to steam after each filling operation. After the final loading, a piece of fruit pulp (with solid part) is topped in the pot. After steaming of a food product such as a spongy structure cake to be combined with sugary products with solid particulate, an open receptacle is formed on the cake, non-oil based filler product simply poured to fill the recess to topping the filling material in a room or confine inside the cake structure.
BRIEF DESCRIPTION OF THE INVENTION
The object of the invention is to make use of an lipid based filling material, such as a creamy filling, inside the steamed sponge like food products.
In order to achieve above objective, the present invention comprises a snack product comprising a steam cooked cake having an inner chamber formed by a recess. In a preferred embodiment, an edible base part is confining a creamy lipid based filling inside the recess by forming a cover layer and having an inner structure which solidify in the room temperature or below. At the room temperature the solidifying base part seal and completely encapsulates the lipid based filling in the recess. Thus, the lipid based filler, for example the chocolate hazelnut cream, which is filled inside the recess, can be stored without raising an elevated temperature may result in diffusion of filler to the inner chamber. In a preferred embodiment, the base part comprises a chocolate composition. The chocolate composition forms both a solid crystal structure that can be separated from the lipid based cream at room temperature, as well as a whole edible snack.
In a preferred embodiment, the inner chamber is in a dome-like form. The dome form provides sufficient strength to store the filling, as well as forms an opening through which the flowable lipid based filler and the base part can be supplied.
In a preferred embodiment, the base part has a diameter greater than the diameter of the inner chamber. In this case, the base part is freely injected over the lipid based filling, increases the sealing surface by extending radially outwardly from the peripheral edge of the housing.
In a preferred embodiment, the lipid based filling comprises at least one of the components selected from the group comprising marshmallow, hazelnut cream and caramel. Selected lipid-based fillings are materials that crystallize at room temperature and do not diffuse into the compositions that form the base part, but can maintain viscosity at the room temperature. In a preferred embodiment, the thickness of the base part is greater than the thickness of the inner chamber. In this case, the base part having crystal formation at room temperature exhibit high resistance against fractures. In an alternative embodiment, depending on the base part material resistance, thickness value of the base part may be equal to the housing thickness or a thinner base part may be used. Alternatively, a supporting additional layer may be applied on the base part, or the base part may be obtained by lamination of more than one crystal structure.
To achieve said objects the invention comprises a method of manufacture of snack products described above. A preferred application comprising the steps of shaping the sponge formed steamed cake having an inner chamber with a recess; providing an edible composition in the form of a fluid lipid based filling and subsequently a base part having a fluid material, preferably comprising chocolate, forming crystal structures at the room temperature in such a way that covering the oil based filling inside the recess by means of a depositor; cooling the base part to at least the room temperature. Thus, when the lipid-based filling material is provided inside the steamed cake, there will be no diffusion of the filler into the cake due to the lack of an additional heating step.
In a preferred application, the cooling process includes the process step of cooling the base part below 20 [deg.] C. by means of a cooling unit provided above the base part. Rapid cooling and crystallization of, for example, liquid chocolate provided on the lipid-based filler after the lipid-based filler material is placed in the recess, is achieved. In a preferred application, the fluid lipid based filler comprising a first filling material and a second filling material having different hardness value from the first filling material is provided respectively by means of the depositor. Composite and high strength snack products are obtained with filling materials having different hardness values.
BRIEF DESCRIPTION OF THE FIGURES
FIG. 1 is a cross-sectional view of an exemplary embodiment of the present invention, in which the base of filled cake is surrounding the recess.
Figure 2 is a cross-sectional view of an embodiment of the invention wherein the cake extends from the base to the outside.
Figure 3 is a bottom view of the cake shown in Figure 2.
Fig. 4 is a schematic representation of process steps of inventive production method, of a cake comprises lipid based filler.
REFERANCE NUMBERS
1 Cake 40 Mold
2 Moist piece 42 Core
10 Housing 44 Interior wall
12 Peripheral edge 46 Top side
14 Recess 50 Depositor
16 Inlet 52 First nozzle
20 Base part 54 Second nozzle
22 Side 60 Cooling unit
30 Lipid based filling
32 First filling material
34 Second filling material DETAILED DESCRIPTION OF THE INVENTION
In this detailed description, the invention subject development is described with references to examples, that there is no restriction, and only to better describe the subject. In Figure 1 , the cross section of a snack product in the form of a steamed cake (1) is shown schematically. The cake (1) comprises a housing (10) in the form of a dome. The concave portion of the housing (10) defines a recess (14). A lipid based filling (30) is confined in the recess (14) by completely surrounded by the recess (14). The oil based filling (30) comprises a first filling material (32) located at the top of the recess (14) and a second filling material (34) underlying the first filling material (32). The first filling material (32) is marshmallow and the second filling material (34) is caramel having a hardness value of 70-90 brix. A base part (20) made of chocolate is sealingly covering the hole (16) of the recess (14) so as to seal lipid based filling (30). A circumferential perpheral edge (12) of the housing (10) is closed by the side (22) of the base part (20) from below. The joining surface of the side (22) in the form of a line with the hole (16) forms a sealing distance. In Fig. 2, the base part (20) is fitted to this gap by filling the lipid based filling (30) to leave a certain amount of space in the recess (14) to provide a seal. The base part (20) surrounds the hole (16) with its outer surface in the recess (14) along the side (22). The sealing surface is located in the interior wall along the hole (16) of the recess (14). In Fig. 3, the cake (1) is shown from the bottom in the base part (20) is visible manner. The base part (20) of the cake (1) has a circular shape. In the recess (14), the base part (20) forming the lower layer filling surrounds the hole (16) from the inside.
In Figure 4, the method of manufacturing a snack containing steamed cakes of the invention is schematically illustrated. A moist piece (2) which is a piece of cake is provided on the interior wall (44) of a mold (40) in a straight form, obtained by steaming a cake dough and having a moisture gradient of over 10% after steaming. A moving core (42) moves in the vertical direction, leaning the moist piece (2) into the mold (40) and providing the mold (40) form. The housing (10) in the dome-like structure formed by taking the form of the mold (40) is aligned under a depository (50) in the mold (40) with the recess (14) formed by the concave portion being on top. The depositor (50) injects the lipid based filling (30) with means e.g. the chocolate-based haze cream as the first filling material (32) from a first nozzle (52) into the recess (14) at a predetermined amount. Similarly, the depositor (50) injects the chocolate-containing material in fluid form with a second nozzle (54) onto the lipid based filling (309 in a predetermined amount in the form of the base part (20). The injected fluid chocolate fills the side (22) at the level that reaches the interior wall (44) of the mold (40) so as to form the base part (20). A cooling unit (60) placed on the mold (40) then cools the base part (20) to 5°C. Thus, the crystallizing chocolate layer forms a base part (20), closing the housing (10) underneath to prevent the fluid-lipid based filling (30) from coming out of the recess (14). In alternative embodiments, the second filling material (34) can be made from a material that crystallizes at room temperature, for example chocolate, the lipid based filling (30) can be obtained after the first filling material (32) by defining the base part (20) of the second filling material (32). Alternatively, lipid based filling (30), can also be obtained by filling caramel, marshmallow, hazelnut cream as a large number of lipid based filler materials into the recess (14) in a laminar manner.

Claims

A snack product comprising a steam cooked cake (1) having an housing (10) formed by a recess (14) characterized in that an edible base part (20) is confining a creamy lipid based filling (30) inside the recess (14) by forming a cover layer and having an inner structure which solidify in the room temperature or below.
A snack product according to claim 1 , wherein characterized in that the base part (20) comprises a chocolate composition.
A snack product according to any one of the preceding claims, wherein the housing (10) is in a dome-like form.
A snack product according to claim 3, wherein the base part (20) has a diameter greater than the diameter of the housing (10).
A snack product according to any one of the preceding claims, wherein the lipid based filling (30) comprises at least one of the components selected from the group comprising marshmallow, hazelnut cream and caramel.
A snack product according to any one of the preceding claims, wherein the thickness of the base part (20) is greater than the thickness of the housing (10).
A snack product manufacturing method according to any one of the preceding claims, comprising the steps of shaping the sponge formed steamed cake (1) having an housing (10) with a recess (14); providing an edible composition in the form of a fluid lipid based filling (30) and subsequently a base part (20) having a fluid material, preferably comprising chocolate, forming crystal structures at the room temperature in such a way that covering the oil based filling (30) inside the recess (14) by means of a depositor (50); cooling the base part (20) to at least the room temperature.
8. A method of manufacture according to claim 6, wherein the cooling process includes the process step of cooling of the base part (20) to below 20 [deg.] C. by means of a cooling unit (60) provided above the base part (20).
9. A production method according to claims 6-7, comprising the step of providing the fluid lipid based filler (30) comprising a first filling material (32) and a second filling material (34) having different hardness value from the first filling material (32) respectively by means of the depositor (50).
EP18809828.9A 2017-02-13 2018-01-24 A filled steam-cooked snack product and production method thereof Withdrawn EP3579701A4 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2017/02139A TR201702139A2 (en) 2017-02-13 2017-02-13 INSIDE ROOM OIL BASED FILLED STEAM STEAM COOKED PRODUCTS AND THE PRODUCTION METHOD
PCT/TR2018/050024 WO2018222161A2 (en) 2017-02-13 2018-01-24 A filled steam-cooked snack product and production method thereof

Publications (2)

Publication Number Publication Date
EP3579701A2 true EP3579701A2 (en) 2019-12-18
EP3579701A4 EP3579701A4 (en) 2020-11-18

Family

ID=64454911

Family Applications (1)

Application Number Title Priority Date Filing Date
EP18809828.9A Withdrawn EP3579701A4 (en) 2017-02-13 2018-01-24 A filled steam-cooked snack product and production method thereof

Country Status (3)

Country Link
EP (1) EP3579701A4 (en)
TR (1) TR201702139A2 (en)
WO (1) WO2018222161A2 (en)

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51125776A (en) * 1976-03-22 1976-11-02 Okashinokotobuki Kk Method of producing confection
JPS51128459A (en) * 1976-03-22 1976-11-09 Okashinokotobuki Kk Method of producing confection
JPS53115862A (en) * 1977-03-16 1978-10-09 Suzumo Kikai Kougiyou Kk Production of cream beannjam bun
US4431928A (en) * 1981-06-22 1984-02-14 Hewlett-Packard Company Symmetrical programmable logic array
JPS5894348A (en) * 1981-11-27 1983-06-04 Fumihiko Masuda Preparation of spongy cake
JPS61111656A (en) * 1984-11-06 1986-05-29 Katsuto Takahashi Preparation of cake
JPS62248455A (en) * 1986-04-18 1987-10-29 Fuji Oil Co Ltd Production of steamed cake
JPS6368044A (en) * 1986-09-08 1988-03-26 Takeuchi Seika Kk Preparation of sponge food stuffed with stuffing
EP0931461B1 (en) * 1998-01-21 2004-03-31 Lu France Product combining a cruchy coating and a moist filling and method for its preparation
ATE326856T1 (en) * 2002-03-20 2006-06-15 Aasted Mikroverk Aps METHOD FOR PRODUCING CHOCOLATE COVER LAYERS
GB2432773A (en) * 2005-12-02 2007-06-06 Mars Inc Confectionery product comprising different fillings

Also Published As

Publication number Publication date
EP3579701A4 (en) 2020-11-18
WO2018222161A2 (en) 2018-12-06
WO2018222161A3 (en) 2019-01-03
TR201702139A2 (en) 2018-08-27

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