IES83712Y1 - Sweet manufacture - Google Patents
Sweet manufactureInfo
- Publication number
- IES83712Y1 IES83712Y1 IE2003/0674A IE20030674A IES83712Y1 IE S83712 Y1 IES83712 Y1 IE S83712Y1 IE 2003/0674 A IE2003/0674 A IE 2003/0674A IE 20030674 A IE20030674 A IE 20030674A IE S83712 Y1 IES83712 Y1 IE S83712Y1
- Authority
- IE
- Ireland
- Prior art keywords
- chocolate
- nozzle
- nozzle part
- white
- tempered
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title description 6
- 235000019219 chocolate Nutrition 0.000 claims abstract description 52
- 235000019221 dark chocolate Nutrition 0.000 abstract description 10
- 238000002347 injection Methods 0.000 abstract description 8
- 239000007924 injection Substances 0.000 abstract description 8
- 235000019222 white chocolate Nutrition 0.000 abstract description 6
- 240000000280 Theobroma cacao Species 0.000 description 46
- 239000000463 material Substances 0.000 description 2
- 238000005496 tempering Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 1
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 nozzle part (3). Bridging elements comprising 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.
Statementsoilrmcntion
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—forming 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 cruciform 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 a top 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.
D.L ..
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 l0 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 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 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
chocolate. The method comprises providing a one shot chocolate forming machine
having a pair of inlet hoppers, a plurality of outlet nozzles 2, 3, and a delivery pump
for delivery of 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.
The invention is not limited to the embodiments hereinbefore described which may be
varied in detail.
Claims (1)
- CLAIMS 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. A nozzle as claimed in claim 1 wherein there are at least two intersecting bridging elements. A nozzle as claimed in claim 2 wherein there are two bridging elements. A nozzle as claimed in claim 3 wherein the bridging elements are arranged in a cruciform shape. A nozzle as claimed in any of claims 1 to 4 wherein the or each bridging element is of wire.
Publications (2)
Publication Number | Publication Date |
---|---|
IE20030674U1 IE20030674U1 (en) | 2004-12-15 |
IES83712Y1 true IES83712Y1 (en) | 2004-12-15 |
Family
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