FR2786367A1 - Edible lollipop stick reduces litter and has a dry coating so the user's hands do not become sticky - Google Patents

Abstract

An edible lollipop stick (3) has a rigid core (8) of chocolate or caramel with an outer coating (7) which is dry to the touch. An intermediate layer (9) could help hold the coating to the core. The stick is manufactured by rolling out a layer of coating, adding the core, and a second layer of coating. Finally the layers are cut into strips of the correct size.

Description

 The invention relates to an edible stick for food products, such as ice cream.

 It also relates to the method of manufacturing the stick according to the invention.

 Eating habits are changing.

 Consumption outside meals and outside the home is growing.

 Generally, food products, such as ice cream, lollipops or others include a support stick, one end of which supports a layer of a food substance, meat, ice cream, caramel, flavored sugar, etc.

 The end of the stick, which is not covered by the food substance, is intended to be grasped by the hand of the consumer and thus prevents the latter from contacting the food substance.

 These sticks, which can take different forms, are mostly made of wood.

 Wood is occasionally replaced by plastic.

 When the food product is consumed, the consumer must get rid of the stick by throwing it in a trash can and he is forced to look for one.

 Unfortunately, this is not always the case and it is not uncommon to find these sticks strewn on the ground.

 It has therefore already been proposed to replace the wooden stick with an edible stick EP-A-075.050.

 Unfortunately, in particular due to the manufacturing constraints of these sticks, marketing is, to date, almost non-existent.

 Also, we see that the substrate constituting the stick melts quickly.

 One of the results which the invention aims to obtain is to propose an edible stick which remedies in particular the abovementioned drawbacks.

 To this end, the subject of the invention is an edible stick for food products, one end of which constitutes a means for gripping the product, this stick being characterized in that at least the end of the stick constituting the grip means present, externally, an external coating dry to the touch.

 The invention also relates to a method of manufacturing said stick.

The invention will be clearly understood with the aid of the description below, given by way of nonlimiting example, with reference to the attached drawing which schematically represents:
FIG. 1: the method of the invention,
- Figures 2 and 3: two examples of the stick.

 Referring to the drawing, we see a food product 1.

 The product shown is a confectionery product, such as an ice cream, a lollipop or others, but it could be a piece of cooked meat carried by the stick.

 The confectionery product shown comprises for example an ice cream 2 covering the end of a stick.

 It is an edible stick 3, one end of which 5,6 constitutes a means 4 for gripping the confectionery product.

 According to a characteristic of the invention, at least the end 5 of the rod constituting the gripping means 4 has, externally, an external coating 7, dry to the touch.

 This coating is, for example, composed of at least one sheet 7 of flour-based food dough.

 In one embodiment, this coating consists of a dry powder material, fixed to the core 8 of the stick.

 The stick therefore comprises at least one internal core 8 of food product or substrate of solid consistency, such as a hard caramel or chocolate protected by at least one external coating 7 of a food sheet.

 This sheet of food dough can be unleavened bread or a dough of the mille-feuille type or a cookie or even starch.

 The flour used is, for example, wheat flour but rice flour would also be suitable.

 This external coating 7 will have the effect of preventing and / or limiting the migration of the substrate constituting the core 8 of the rod towards the outside.

 It also prevents, when the internal substrate is sticky or greasy, that it is unpleasant to the fingers.

 You can easily use caramel or chocolate without the latter quickly melting in your fingers.

For manufacturing, according to the embodiment appearing in FIG. 3:
-the core 8 of the stick is made up and
-the external coating 7 is deposited around the core, for example, by dusting or by winding.

According to another embodiment:
-a first external layer of food dough is deposited or rolled out,
on this first external layer 7, a food substrate intended to constitute the core of the stick is deposited, in the plastic state,
optionally, the substrate is still spread in the plastic state to form a layer of constant thickness,
on the spread substrate, a second external layer of the flour dough sheet type is deposited, and
-the multi-layered complex is cut to obtain sticks, as shown in FIG. 2.

 In another alternative embodiment, the core is a multi-layer product obtained by successive deposition of layers which may be of different composition.

 In some cases, between the core and the outer layer, a connection interface 9 is provided so that the outer layer adheres to the substrate constituting the core of the stick.

 The food substrate will be preheated beforehand to obtain a pasty and sticky product ensuring the connection with the outer layer.

 In Figure 1, there is shown schematically an installation 10 for the production of a stick according to the invention.

In the first place :
a sheet of dough is rolled out (11) forming the coating 7 then,
-cour (12) is poured, for example, a caramel hot enough to remain malleable,
the hot caramel is crushed (13) to form a substantially flat layer,
-a sheet of pasta is redeposited (14) and,
- the sticks are cut (15) from the complex thus produced.

 In the case of a dusting, the installation will of course be different.

 The installation will include means for moving the core of a stick in a rain of material.

Claims (10)

 1. Edible stick (3) for food products (1), one end (5,6) of which constitutes a means (4) for gripping the product,  this rod being CHARACTERIZED in that at least the end (5) of the rod constituting the gripping means (4) has, externally, an external coating (7), dry to the touch.  2. Rod according to claim 1 characterized in that the outer coating (7) consists of a layer of powdered material.  3. Rod according to claim 1 characterized in that the coating (7) is composed of at least one sheet (7) of food dough based on flour.  4. A stick according to claim 3 characterized in that the sheet of food paste is unleavened bread.  5. A stick according to claim 3 characterized in that the food paste sheet is a mille-feuille type paste.  6. A stick according to claim 3 characterized in that the sheet of food dough is a cookie.  7. A stick according to claim 1 characterized in that the core (8) of the stick is a multi-layer product.  8. A stick according to any one of claims 2 to 6 characterized in that between the core (8) of the stick and the external coating is provided an interface (9) for connection so that the external coating adheres to the constituent substrate the soul of the stick.  9. A method of manufacturing the stick according to any one of claims 1 to 8, characterized in that:  -the core (8) of the stick is made up and  -the outer coating (7) is deposited around the core by dusting or winding.  10. A method of manufacturing the stick according to any one of claims 1 to 8, characterized in that:  -a first external layer of food dough is deposited or rolled out,  -on this first outer layer (7), a food substrate intended to constitute the core of the stick is deposited in the plastic state,  optionally, the substrate is still spread in the plastic state to form a layer of constant thickness,  on the spread substrate, a second external layer of the flour dough sheet type is deposited, and  -the multi-layered complex is cut to obtain sticks.