IES83711Y1 - Sweet manufacture - Google Patents

Abstract

ABSTRACT Chocolate sweets (1) with a marbled effect are formed using a nozzle having an inner nozzle part (2) for a first tempered chocolate (10) and an outer nozzle part (3) for a second tempered chocolate (11). The inner nozzle part (2) is spaced radially inwardly of the outer (3). Bridging elements comprisin g wires (6,7) extend across the nozzle outlet (5) in a cruciform shape to interrupt the outlet and divide the flow path. The injection of dark chocolate (10) through the inner nozzle part (2) and the injection of the white chocolate (11) into a gap (12) between the inner and outer nozzle parts (2,3) coupled with the bridging wire elements at the nozzle outlet results in the simultaneous deposition of white and dark chocolate (10,11) to produce a marbled effect. The amount of white to dark chocolate dispensed can be varied by setting the injection pressures. The weight ratio of the white to dark chocolate injected into a chocolate-forming recess (20) of a mould (25) may be from 1:10 to 1: 15 to produce a quality marbling effect.

Description

SWEET MANUFACTURE Introduction The invention relates to a method for manufacturing chocolate sweets of the type having a marbled effect formed by patterns of differently coloured chocolate such as a dark chocolate with a white chocolate marbled effect or vice-versa.

Chocolates of this type are known. Generally the marbling effect is produced by first forming a sweet for chocolate of one colour and then applying a different coloured chocolate over the first chocolate. A stream of air is typically blown onto the second chocolate to produce the marbling effect. However, this is time consuming and inefficient. In addition, the marbling effect is produced generally only on the surface of the chocolate.

There is therefore a need for a process for producing such marbled effect chocolates more efficiently.

S1;atements_of_1n1entis2n According to the invention there is provided a method for manufacturing chocolate sweets having a marbled effect formed by inclusion of surface patterns of differently coloured chocolate comprising the steps of:— providing a one shot chocolate forming machine having inlet hoppers, a plurality of outlet nozzles, and a delivery pump for delivery of material from the hoppers into recesses of a chocolate sweet-forrning mould, each nozzle having an outer nozzle part and a concentric inner nozzle part, the inner nozzle part being spaced radially inwardly of the outer nozzle part; tempering a first chocolate; delivering the tempered first chocolate to a first inlet hopper of the one shot chocolate forming machine; tempering a second chocolate; delivering the tempered second chocolate to a second inlet hopper of the one shot chocolate forming machine; injecting the first tempered chocolate into the space between the inner and outer nozzles; injecting the second tempered chocolate into the inner nozzle; and interrupting the flow of chocolate at the outlet of the nozzle to produce a marbling effect on injection into the mould recess.

In one embodiment the flow of chocolate at the outlet of the nozzle is interrupted by dividing the flow path. The flow path is preferably divided by at least one bridging element extending across the nozzle outlet. There are preferably at least two intersecting bridging elements. Ideally there are two bridging elements which are preferably arranged in a CI'UCifO1'l'l’l shape. The or each bridging element may be of wire.

In one embodiment the weight ratio of the first and second tempered chocolates injected into a chocolate-forming recess is from 1:7 to 1:20, preferably from 1:10 to :15.

In one embodiment the first tempered chocolate is a white chocolate and the second chocolate is a dark chocolate.

The invention also provides marbled chocolate sweets whenever manufactured by a method of the invention.

In another aspect the invention provides a nozzle for forming marbled chocolate sweets comprising an inner nozzle part for a first tempered chocolate and on outer nozzle part for a second tempered chocolate, the inner nozzle part being spaced radially inwardly of the outer nozzle part, and at least one bridging element extending across the nozzle outlet. Preferably there are at least two intersecting bridging elements, most preferably there are two bridging elements which are preferably arranged in a cruciform shape.

The or each bridging element may be of wire.

The invention will be more clearly understood from the follow description thereof given by way of example only, in which:— Fig. 1 is a perspective view of a nozzle used to produce sweets with a marbled effect; Figs. 2 and 3 are views of a marbled effect sweet produced by the method and nozzle of the invention; Fig. 4 is a top plan view of the nozzle of Fig. 1; Fig. 5 is an underneath plan view of the nozzle of Fig. 1; Fig. 6 is a cross sectional view on the line AA in Fig. 5; Fig. 7 is a perspective view of an outer nozzle section; Fig. 8 is an elevational view of the outer nozzle section of Fig. 7; Fig. 9 is atop plan view of the outer nozzle of Figs. 7 and 8; Fig. 10 is an underneath plan view of the outer nozzle of Figs. 7 and 8; Fig. 11 is a perspective view of an inner nozzle section; Fig. 12 is an elevational view of the inner nozzle section of Fig. 11; Fig. 13 is a top plan view of the inner nozzle section of Figs. 11 and 12; Fig. 14 is an underneath plan view of the inner nozzle section of Figs. 11 and Fig. 15 is a top plan View of a mould used in manufacturing marbled effect chocolates; Fig. 16 is an end view illustrating the filling of recesses in the mould; and Fig. 17 is a side View illustrating operation of the mould.

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Referring to the drawings there is illustrated an apparatus and a method for forming chocolate sweets 1 with a marbled effect. The apparatus comprises a nozzle having an inner nozzle part 2 for a first tempered chocolate 10 and an outer nozzle part 3 for a second tempered chocolate 11. In this case the first chocolate 10 is of dark colour and the second 11 is white. The inner nozzle part 2 is spaced radially inwardly of the outer nozzle part 3. Bridging elements extend across the nozzle outlet 5 to interrupt the outlet and divide the flow path. In this case the bridging elements comprise two wires 6, 7 which are arranged in a cruciform shape. The injection of dark chocolate 10 through the inner nozzle part 2 and the injection of the white chocolate 1] into a gap 12 between the inner and outer nozzle parts 2, 3 coupled with the bridging wire elements at the nozzle outlet results in the simultaneous deposition of white and dark chocolate 10, 11 to produce a marbled effect as illustrated particularly in Figs. 2 and 3.

The amount of white to dark chocolate dispensed can be varied by setting the injection pressures. The weight ratio of the white to dark chocolate injected into a chocolate forming recess of a mould may be from 1:7 to 1:20 and preferably 1:10 to 1:15 to produce a quality marbling effect.

The invention provides a method for manufacturing chocolate sweets having a marbled effect formed by inclusion of surface patterns of differently coloured chocolaée. The method comprises providing a one shot chocolate forming machine having aid pair of inlet hoppers, a plurality of outlet nozzles 2, 3, and a delivery pump for deliveryiof material from the hoppers into recesses of a chocolate sweet—forming mould. Each nozzle having an outer nozzle part 3 and a concentric inner nozzle part , the inner nozzle part 2 being spaced radially inwardly of the outer nozzle part 3.

A first chocolate is tempered and delivered to a first inlet hopper of the one shot chocolate forming machine. A second chocolate is tempered and delivered to a second inlet hopper of the one shot chocolate forming machine.

The first tempered chocolate is injected into the space between the inner and outer nozzles 2, 3 and the second tempered chocolate is injected into the inner nozzle 2.

The flow of chocolate at the outlet of the nozzle is interrupted to produce a marbling effect on injection into the mould recess. _6__ The invention is not limited to the embodiments hereinbefore described which may be varied in detail.

Claims (1)

1. A method for manufacturing chocolate sweets having a marbled effect fomied by inclusion of surface patterns of differently coloured chocolate comprising the steps of:— providing a one shot chocolate forming machine having inlet hoppers, a plurality of outlet nozzles, and a delivery pump for delivery of material from the hoppers into recesses of a chocolate sweet-forrning mould, each nozzle having an outer nozzle part and a concentric inner nozzle part, the inner nozzle part being spaced radially inwardly of the outer nozzle part; tempering a first chocolate; delivering the tempered first chocolate to a first inlet hopper of the one shot chocolate forming machine; tempering a second chocolate; delivering the tempered second chocolate to a second inlet hopper of the one shot chocolate forming machine; injecting the first tempered chocolate into the space between the inner and outer nozzles; injecting the second tempered chocolate into the inner nozzle; and interrupting the flow of chocolate at the outlet of the nozzle to produce a marbling effect on injection into the mould recess. A method as claimed in claim 1 wherein the flow of chocolate at the outlet of the nozzle is interrupted by dividing the flow path with at least one bridging element extending across the nozzle outlet, preferably there are at least two intersecting bridging elements, preferably there are two bridging elements arranged in a cruciform shape, the or each bridging element may be of wire. A method as claimed in any preceding claim wherein the weight ratio of the first and second tempered chocolates injected into a chocolate—forming recess is from 1:7 to 1:20, preferably the ratio is from 1:10 to 1: 15. A method as claimed in any preceding claim wherein the first tempered chocolate is a white chocolate and the second chocolate is a dark chocolate. Marbled chocolate sweets whenever manufactured by a method as claimed in any preceding claim.