EP3592153A1 - Essbares lebensmittelprodukt mit mehrschichtiger hüllstruktur und herstellungsverfahren dafür - Google Patents

Essbares lebensmittelprodukt mit mehrschichtiger hüllstruktur und herstellungsverfahren dafür

Info

Publication number
EP3592153A1
EP3592153A1 EP18829026.6A EP18829026A EP3592153A1 EP 3592153 A1 EP3592153 A1 EP 3592153A1 EP 18829026 A EP18829026 A EP 18829026A EP 3592153 A1 EP3592153 A1 EP 3592153A1
Authority
EP
European Patent Office
Prior art keywords
chocolate
cavity
liquid
production method
layer
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Withdrawn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
EP18829026.6A
Other languages
English (en)
French (fr)
Other versions
EP3592153A4 (de
Inventor
Erdogan ÇOBAN
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
Priority claimed from TR2017/03494A external-priority patent/TR201703494A2/tr
Priority claimed from TR2017/13735A external-priority patent/TR201713735A2/tr
Application filed by Solen Cikolata Gida Sanayi ve Ticaret AS filed Critical Solen Cikolata Gida Sanayi ve Ticaret AS
Publication of EP3592153A1 publication Critical patent/EP3592153A1/de
Publication of EP3592153A4 publication Critical patent/EP3592153A4/de
Withdrawn legal-status Critical Current

Links

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
    • A23G1/04—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
    • 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 or filled
    • A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity

Definitions

  • the first injector (24) fills the first cavitys (12) with the left and right eye caps respectively, with a total volume of 9 g of the molten first liquid chocolate (25) as bulk.
  • the mold assembly (10) is aligned from the open end of an intermediate cooling unit (30), with the first cavity (12) being filled with the first liquid chocolate (25), moving on a moving conveyor (not shown).
  • the intermediate cooling unit (30) is beginning to form a top chocolate layer (62) forming a shell by crystallization on the upper surface of the first liquid chocolate (25) melted in the first cavity (12) by cooling for about 10 seconds to perform the intercooling (B) process.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
EP18829026.6A 2017-03-07 2018-03-06 Essbares lebensmittelprodukt mit mehrschichtiger hüllstruktur und herstellungsverfahren dafür Withdrawn EP3592153A4 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
TR2017/03494A TR201703494A2 (tr) 2017-03-07 2017-03-07 Çok katmanli kabuk yapisina sahi̇p yeni̇lebi̇li̇r gida ürünü ve bunun üreti̇m metodu
TR2017/13735A TR201713735A2 (tr) 2017-09-18 2017-09-18 Fi̇gürati̇f alana sahi̇p yeni̇lebi̇li̇r çi̇kolata yumurta
PCT/TR2018/050081 WO2019009853A1 (en) 2017-03-07 2018-03-06 EDIBLE FOOD PRODUCT WITH MULTILAYER SHELL STRUCTURE AND METHOD FOR MANUFACTURING THE SAME

Publications (2)

Publication Number Publication Date
EP3592153A1 true EP3592153A1 (de) 2020-01-15
EP3592153A4 EP3592153A4 (de) 2020-12-23

Family

ID=64951173

Family Applications (1)

Application Number Title Priority Date Filing Date
EP18829026.6A Withdrawn EP3592153A4 (de) 2017-03-07 2018-03-06 Essbares lebensmittelprodukt mit mehrschichtiger hüllstruktur und herstellungsverfahren dafür

Country Status (2)

Country Link
EP (1) EP3592153A4 (de)
WO (1) WO2019009853A1 (de)

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1865097A (en) * 1931-05-01 1932-06-28 Dilman C Gilham Molding process
US1932298A (en) * 1932-10-24 1933-10-24 Volquardt O Hermann Mold for chocolate articles
US3545981A (en) * 1967-06-01 1970-12-08 Bartons Candy Corp Method of making candy
CH492406A (de) * 1968-06-28 1970-06-30 Tobler Chocolat Ag Verfahren zur Herstellung eines Schokoladeproduktes und Einrichtung zur Durchführung des Verfahrens
IT991904B (it) * 1973-07-30 1975-08-30 Ferrero & C Spa P Procedimento per la fabbricazione di articoli cavi di cioccolato
US4421773A (en) * 1981-05-05 1983-12-20 Akutagawa Chocolate Co., Ltd. Process for molding chocolate to make chocolate block having ornamental pattern and internal hollow cavity
RU2185071C2 (ru) * 1999-12-14 2002-07-20 Общество с ограниченной ответственностью "Ландринъ" Способ изготовления кондитерского изделия
ITUD20040118A1 (it) * 2004-06-07 2004-09-07 Signum Srl Procedimento e dispositivo per la realizzazione di prodotti cavi di cioccolato
ITVI20080010A1 (it) * 2008-01-23 2009-07-24 Decosil S R L Attrezzatura per la realizzazione di decorazioni su prodotti alimentari.
EP2386208B1 (de) * 2010-05-14 2015-07-22 Kraft Foods R & D, Inc. Verfahren zur Herstellung einer mehrschichtigen Konfektschale
PL2543259T3 (pl) * 2011-07-06 2018-02-28 Kraft Foods R & D, Inc. Sposób wytwarzania skorupek wyrobów cukierniczych
JP6454517B2 (ja) * 2014-10-31 2019-01-16 株式会社ロッテ 多くの可食物を内部に均一に有した板状チョコレート菓子の製法および製品

Also Published As

Publication number Publication date
EP3592153A4 (de) 2020-12-23
WO2019009853A1 (en) 2019-01-10

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