MXPA96005033A - Chocolate configured for confite - Google Patents

Abstract

The present invention relates to a confectionery product having discrete pieces of a chocolate material, which is a chocolate, a chocolate substitute or a chocolate analogue having specific characteristic shapes which are images dispersed in a confectionery material, is prepared by distributing the discrete pieces having a temperature of less than 20 ° C in a stream of frozen, cold or at ambient confectionery material to obtain a composite product and the composite product can be mixed

Description

CHOCOLATE CONFIGURED FOR CONFECTIONERY DESCRIPTION OF THE INVENTION The present invention relates to a product comprising pieces of chocolate configured for confectionery, for example to a product comprising confectionery materials that are frozen, cold or at room temperature, for example, ice cream, in which pieces of chocolate are dispersed. or a confectionery material containing fat having specific characteristic shapes. Ice cream products are known to have dispersed therein ingredients such as nuts, raisins, seeds, fruits, coconut flakes, miniature marshmallows, sweets or chocolate strips, in order to impart certain specific organoleptic characteristics. Such ingredients can be inserted in a controlled manner into an ice cream flow stream by means of normal ingredient aliisomers commonly used in the ice cream industry. One type of ingredient feeder is a continuous ingredient feeder manufactured by APV, model S-420 where positive, accurate dosing is achieved by means of an agitator and auger feed combination, which transfers the ingredients from the hopper main, usually at room temperature, on a wrapping rotor at a controlled speed regime. The controlled speed and moderate action of the agitator and auger ensure moderate handling without damaging the ingredients. This works very well for hard ingredients, such as nuts and seeds and for more flexible products such as raisins and miniature marshmallows. With respect to the chocolate strips which do not have any particularly considerable shape and consist of particles whose maximum dimensions are generally less than 5 mm, usually 1-3 mm, the actual shape of the strips is of little importance: the desired effect of the The presence of chocolate strips in the ice cream is almost completely organoleptic. However, there is a desire to have a novel product, particularly one with a visual appearance that increases the interest and fun of children comprising ice cream where discrete pieces of shaped chocolate are dispersed or a confectionery material containing fat having specific characteristic forms, for example animals of cartoons, dinosaurs, stars, letters of the alphabet, etc. Due to their relatively small size, many of these forms or parts thereof can be rather delicate and, clearly, in order to maintain their novel value, it is important that any damage or breakage during production and storage be minimized. and, until now, it has not been possible to distribute products configured in ice cream, economically. Although it is possible to produce shaped chocolate or confectionery pieces containing fat by traditional methods of formation, such as roll forming or liquid state molding, these methods are very expensive in operation and the investment required to produce a different shape is huge due to the need for new groups of molds or forming rollers. In the co-pending application EP-A-0603467, the contents of which are incorporated in the present specification, a method for the cold extrusion of chocolate is described, said procedure allows the production of effective cost of large quantities of chocolate pieces configured extruded to be incorporated into confectionery products. Since a new form only requires the invention of a new die (or dice) the relative cost of changing to a different form is very low compared to other methods. Therefore, this process gives an economically viable method to produce large quantities of shaped chocolate or confectionery pieces containing fat. In this invention, "shaped" chocolate or confectionery material containing fat should be understood to refer to a chocolate or fat-containing material having shape determined by an extrusion die or by other molding means such as roll forming, compression by tablet or traditional molding methods, etc., or by injection molding as described in EP-A-060467. In addition, the production of very small shaped parts by traditional molding techniques is not reliable in view of the difficulty in controlling the weight of the deposit introduced to the injection molding process as well as the accuracy of placing the mold and the product demolding. final. The cold extrusion process of EP-A-0603467 allows shapes to be produced with two-dimensional profiles with very high definition. In addition, roll forming techniques inevitably result in a band of chocolate between the shapes that emanate from the gap between the rolls, this band is difficult to remove in complex ways and could therefore reduce the definition of the shape of the final product. In the cold extrusion process of EP-A-0603467, there is no band formation. Although the presence in the ice cream of discrete pieces of shaped chocolate or of a confectionery material containing fat having specific characteristic shapes is important for the organoleptic characteristics, a main object of its presence, in contrast to the normal chocolate strips, It is its visual effect. Therefore, any breakage or damage to these specific feature forms will damage the visual appearance. It has surprisingly been found that by reducing the temperature of the discrete pieces of shaped chocolate or of a confectionery material containing fat below room temperature, for example below about 20 ° C and especially below 15 ° C, such Pieces can be inserted into the ice cream using normal equipment without breaking or substantial damage. According to the present invention, there is provided a confectionery product comprising a confectionery material frozen, cooled or at room temperature, which has dispersed therein or distributed thereon discrete pieces of shaped chocolate or a confectionery material containing fat having specific characteristic forms. Examples of frozen confectionery materials include ice cream, sorbets, frozen yogurt, or frozen confections with a low fat content, etc. Examples of cold confectionery materials include whipped creams, yoghurts, custards or jellies, etc. Examples of room temperature confectionery materials include fondant, whipped cream, praline, marshmallows, nougat, or flour confectionery such as cakes and cookies. The ice cream can be hard or soft ice cream, and it can have any desired flavor, for example vanilla, mint, strawberry, raspberry, etc. An advantage of using a softer ice cream is that visible discrete pieces of shaped chocolate or confectionery containing fat are less likely to break during emptying. Another advantage is that the discrete pieces of shaped chocolate or confectionery material containing fat buried within the volume of ice cream are able to move without breaking in this way revealing their total shape and that is not visible in the bulky, undisturbed material. The discrete pieces of shaped chocolate or confectionery material containing fat, which are buried within the volume of ice cream may be the same as or different from the visible discrete piers. The specific characteristic shapes of the discrete pieces of shaped chocolate or confectionery material containing fat may be characters of cartoons, animals, stars, numbers or letters of the alphabet. Examples of cartoon characters include Mic and Mouse, Donald Duck, Miss Piggy, etc. and examples of animals are dinosaurs. The specific characteristic shapes of the discrete pieces can be of the same shapes or of different shapes, colors or flavors. Other ingredients, such as nuts, raisins, normal chocolate strips, or candy pieces may be present in addition to the discrete pieces of shaped chocolate or confectionery material containing fat. The size of the discrete pieces of shaped chocolate can vary and is such that the maximum dimension is usually not greater than 5 cm, preferably not greater than 3 cm and more preferably not greater than 2 cm. The volume of each discrete piece of shaped chocolate can be from 5 to 10,000 mm3 preferably from 10 to 2000 mm3 and more preferably from 15 to 500 mm3. The discrete pieces of shaped chocolate or a confectionery material containing fat can be produced by techniques such as injection or compression molding, tablet pressing, by more traditional molding methods, by roll forming, or by extrusion. The extrusion process is preferably the cold extrusion process described in the aforementioned application EP-A-0603467 in which the material is extruded into a solid or semi-solid, non-drainable or non-refillable form, to produce an extruded product. solid or semi-solid, non-drainable or non-flowable, having a temporary flexibility or plasticity, which product can be injection molded under pressure at a temperature below the normal melting point of chocolate or a confectionery material containing grease.

The chocolate material can be dark chocolate, milk chocolate or white chocolate. Confectionery materials containing fat may include sugar, components of milk derivatives, and fats and solids from vegetable sources or cocoa in different proportions that have a moisture content of less than 10%, usually less than 5% by weight. These can be chocolate substitutes containing direct replacements of cocoa butter, stearins, coconut oil, palm oil, butter or any mixture thereof; nut pastes, such as peanut butter and fat; praline; confectionery coating used to make cake covers that usually comprise chocolate analogues with cocoa butter replaced by a less expensive, unmixed fat; or "Caramac". (RTM) sold per este comprising fats without cocoa butter, sugar and milk. The dyes and / or flavorings are well known and can be added to any of the above materials. Since the confectionery material containing fat contains less than 10% water, flour confectionery products such as cakes and pastes are excluded from the discrete pieces of shaped material, but nevertheless, they are not excluded from the confectionery material that they contain the discrete pieces of the configured material.

The number or proportion of discrete pieces of material configured in and / or on the confectionery product can be chosen as desired for both the visual and / or organoleptic effect. The proportion of the discrete pieces in the confectionery product can be up to 100 g or more per 100 ml of the confectionery product, such as from 1 to 50 g and conveniently from 2 g to 20 g per 100 ml of the confectionery product. The present invention also provides a process for the production of a confectionery product comprising a confectionery material frozen, cold or at room temperature which has dispersed therein or distributed thereon discrete pieces of shaped chocolate or a confectionery material which contains fat having the specific characteristic forms, comprising inserting and / or distributing the discrete pieces of chocolate or a confectionery material containing fat having the specific characteristic forms in and / or on the frozen, cold or temperature confectionery material ambient. For example, when the confectionery material is ice-cream, the discrete pieces of shaped chocolate are conveniently inserted into an ice cream flowing stream, using a normal feed of ingredients commonly used in the ice cream industry, such as a continuous feed of ingredients manufactured by APV, Model S-420 where positive, accurate dosing is achieved by means of a mixer and auger feed combination, which transfers the discrete parts of the main hopper onto a covering rotor at a controlled speed regime. The temperature of the discrete pieces of the shaped chocolate or of the confectionery material containing fat having the specific characteristic shapes, as they are inserted into and / or distributed over the confectionery material depends on a variety of factors, the main one being the temperature and viscosity of the bulky material and particularly the mixing methods used. For example, chocolate in the solid state can be added to yogurt at room temperature. For ice cream, the temperature of the discrete pieces of the shaped chocolate or of the material containing added fat, is preferably below + 20 ° C, preferably from -20 ° C to more 15 ° C, even more preferably -5 ° C. ° C to + 10 ° C, and speci irpepce from 0CC to -t-6cC. Now, the present invention will be further illustrated by the following example.

E emplo discrete Pieces of chocolate configured, having the shapes of stars with five points, with a diameter of 10 mm, produced in a Manumold injection molding machine provided with a modified barrel carrying an extrusion die, according to the procedure described in the co-pending application EP-A-0603467 at + 25 ° C and a pressure of 80 bar and cut to a width of 2 mm are fed from a hopper at + 5 ° C to a mixer and auger feeding combination of a continuous ingredient feeder manufactured by APV, Model S-420, through which they are transported and dosed at a controlled rate of speed on a covering rotor, where they are inserted into a flowing stream of soft ice cream and then mixed in a low-strength blender to produce an ice cream product containing 10 g per 100 ml. of the ice cream of discrete pieces.

Claims (11)

1. CLAIMS 1. A confectionery product comprising a confectionery material frozen, cold or at room temperature, which has dispersed therein or distributed thereon discrete pieces of shaped chocolate or a confectionery material containing fat having the characteristic shapes specific.
2. 2. A confectionery product according to claim 1, characterized in that the confectionery material frozen, cold or at room temperature is hard or soft ice cream.
3. 3. A confectionery product according to claim 1, characterized in that the confectionery material frozen, cold or at room temperature has any desired flavor.
4. 4. The confectionery product according to claim 1, characterized in that the discrete pieces of shaped chocolate or of confectionery material containing fat have the shapes of characters of cartoons, aima, or streaks, nüpicros or letters of the fir, or any other desired way.
5. 5. A confectionery product according to claim 1, characterized in that the size of the discrete pieces of the shaped chocolate or confectionery material containing fat is such that the maximum dimension is not greater than 5 cm.
6. 6. The confectionery conforming product with claim 1, characterized in that the volume of the discrete pieces of the configured chocolate is from 5 to 10,000 mm3.
7. The confectionery product according to claim 1, characterized in that the proportion of each discrete piece of chocolate configured is from 1 g to 50 g per 100 ml of the confectionery product.
8. 8. A process for the production of a confectionery product comprising a confectionery material frozen, cold or at room temperature, which has dispersed therein or distributed thereon discrete pieces of shaped chocolate or a confectionery material containing fat that it has the specific characteristic shapes, comprising inserting and / or distributing the discrete pieces of the shaped chocolate or the confectionery material containing fat having the specific characteristic shapes, and / or on the frozen confectionery material cold or at room temperature.
9. 9. A process for the production of a confectionery product according to claim 8, characterized in that the confectionery material frozen, cold or at room temperature is ice-cream and the discrete pieces of shaped chocolate or of the confectionery material containing fat, having the specific characteristic shapes are inserted into a flowing stream of ice cream using a continuous ingredient feeder where dosing is achieved by means of a mixer and auger feed combination that transfers the discrete pieces of configured chocolate from the main hopper onto a covering rotor at a controlled speed regime. A process for the production of a confectionery product according to claim 9, characterized in that the temperature of the discrete pieces of shaped chocolate or confectionery material containing fat, having the specific characteristic shapes, as they are inserted to ice cream, it is -20 ° to + 20 ° C. A process for the production of a confectionery product according to claim 8, characterized in that the discrete pieces of the chocolate or confectionery material containing fat is formed by cold extrusion of the material in a solid or semi-solid form , not emptied or not flowable. 12. a confectionery product according to claim 1, which can be obtained by the process according to any of claims 8 to 11.