MXPA96005567A - Process to obtain chocolate products to prepare containment - Google Patents

Abstract

The present invention relates to a process for preparing a food article wherein a confectionery material selected from the group consisting of chocolate containing fat, a chocolate substitute comprising a substitute of cocoa butter and a chocolate analogue, comprising a substitute cocoa butter in an extruder and apply pressure to the material so that it passes through the extruder and through a constriction and an extruder flow mold and mold to obtain an extrudate from the mold, so that the material and the The extrudates are in a non-pourable state, and so that the material is plastically deformed and such that the extrudate is plastically deformable for a period of time, and where the extrudate has a hollow tubular shape, the improvements comprise placing a bar so that the tubular extrudate is extruded to the bar, such that the bar extends into the hollow of the tubular extrudate to support the tubular extruded and during the time that the tubular extrudate is plastically deformable, supporting the tubular extrudate with the bar and cutting the tubular extrudate to obtain a tube portion extending between two end edges and bending at least one end edge of the tube portion to close at least one end of you

Description

CHOCOLATE PRODUCTS.

The present invention relates to new chocolate products, more particularly to sacks, bags or similar containers having one or more sealed edges which may or may not contain a filling.

It is difficult to close the ends of a solid tubular chocolate to form a bag or container by squeezing them together to form a folded seal because the tube breaks before obtaining the seal * due to the brittleness of the chocolate. Therefore, sacks, bags or similar containers that have one or more edges do not exist.

In our co-pending application EP-A-0603467, the content of which is incorporated herein in the present specification, a method is described for cold extrusion of chocolate or confectionery material containing fat in a solid or semi-solid form that can not be emptied, whereby the extruded product has temporary flexibility or temporary plasticity that allows it to be physically manipulated or plastically deformed, for example, it can be bent, twisted or injected into a mold. The extruded material is a solid or semi-solid product and may be in the form of a hollow profiled product, such as a tube.

We have found that a bag, sack or similar container of chocolate with one or more sealed edges can be formed by folding a temporarily flexible hollow shaped product such as a tube produced by the process described in our pending application EP-A-0603467.

Accordingly, the present invention provides a sack, bag or similar container having one or more sealed edges made of a solid or semi-solid and temporarily flexible chocolate or a confectionery material containing fat.

The sack, bag or similar container may, for example, have the shape of a pillow or a polyhedron such as a tetrahedron. It can be completely closed or open in one or more parts of the shore. It may or may not contain a filling. The filling may be solid or liquid and may be edible or inedible. Examples of edible materials are fused edible materials, rice sparks, foams, praline, marshmallows, novel gum shapes, or a chocolate or confectionery material containing fat that can digest visually or in chocolate texture or confectionery materials containing fat of the bag, bag or similar container. An example of a non-edible stuffing is a novel plastic toy.

The length of the bag, bag or similar container can be from 10 to 1000 mm, preferably from 20 to 250 mm and more usually from 25 to 100 mm. The width of the bag, bag or similar container can be from 5 to 100 mm, preferably from 10 to 50 mm and more usually from 15 to 35 mm. The thickness of the wall of the bag, bag or similar container can be from 0.25 to 10 mm, preferably from 0.5 to 5 mm and more usually from 0.75 to 2.5 mm.

The chocolate material can be dark chocolate, milk chocolate or white chocolate. Confectionery materials containing fat may include sugar, milk-derived components and fat and solids from vegetable sources or cocoa in different proportions that have a moisture content of less than 10%, more usually less than 5% by weight. These components can be chocolate substitutes containing replacements of direct cocoa butter, stearins, coconut oil, palm oil, butter or mixtures thereof; pomace pastes, such as peanut butter and fat; praline; confectionery coatings used to cover cakes usually comprise chocolate analogues with cocoa butter replaced by a cheaper non-compounded fat; or "caramac" (MR) sold by Nestlé, which includes fats that are not cocoa butter, sugar and milk.

The present invention also provides a first process for producing a sack, bag or similar container having one or more sealed edges made of chocolate or a confectionery material containing fat which comprises folding a temporarily flexible hollow shaped product made of chocolate or a confectionery material that contains fat.

The present invention also provides a second process for producing a sack, bag or similar container having one or more sealed edges made of chocolate or a confectionery material containing fat, which comprises folding the edges of two chocolate sheets practically parallel and temporarily flexible or a confectionery material containing fat. For example, if the practically parallel, temporarily flexible sheets are square or rectangular, two, three or four edges can be folded together. Advantageously, the two chocolate sheets can have different colors or flavors.

The present invention also provides a third process for producing a sack, bag or similar container having one or more sealed edges made of chocolate or a confectionery material containing fat, comprising folding a temporarily flexible chocolate sheet or a confectionery containing fat and folding one or more edges of the folded chocolate sheet. The shape of that product is analogous to a "ravioli".

Preferably, the temporarily flexible chocolate sheet or the hollow chocolate shaped product or a confectionery material containing fat is obtained by an extrusion process, especially by extruding the chocolate or confectionery material containing fat into a suitable mold at a temperature to which the chocolate or fat-containing confectionery material is in a solid or semi-solid form that is not pourable or non-flowable throughout the extrusion to produce a product having a temporary flexibility or plasticity, for example up to 4 hours, for example from 1 minute to two hours. Full details of this process have been described in our pending application EP-A-0603467, where it is explained that the temporal flexibility depends on the extrusion conditions and the ingredients of the chocolate.

The folding of the edges of the temporarily flexible sheet or the hollow profile product can be done by conventional means, for example by pinching or pressing the edges together to join them. To pinch or press the edges together, one or more pairs of cooperating jaws or rotating metal or plastic crowns may be used. The jaws may be mounted on a pair of scissor arms that are closed by actuators to pinch the opposite sides of the tube together to join the edges. Alternatively, the jaws can be operated by cams that rotate and slam the jaws in opposition to join the edges. Preferably, the temporarily flexible sheet or the hollow profile product is stationary relative to the jaws during pinching using these methods.

Another method for folding the edges of the temporarily flexible sheet or hollow profile product can be carried out by two jaws mounted on counter-rotating wheels driven at the same speed in such a way that the nearest point of proximity of the jaws moves to the same speed as the chocolate extrusion to form the fold. A further method for folding the edges of the temporarily flexible hollow profile product can be done by using, instead of the two jaws that pinch the tube, two small rollers that are pushed on opposite sides of the tube or passing through the gripping space of a pair of counter-rotating wheels.

To make a container in the form of a pillow, one end of a temporarily flexible hollow profiled product can be folded to join the edges of that end, optionally a filler can be introduced and then the other end can be optionally folded to join the edges thereof. another extreme. The filling can be introduced by co-extrusion or by subsequent introduction.

To make a container of tetrahedral shape, one end of a temporarily flexible hollow profile product can be folded to join the edges of that end, optionally the filling can be introduced and then the other end optionally can be folded to join the edges of that. another end at a 90 ° angle with the first joint folded.

The filling may be introduced into the temporarily flexible hollow profile product by the following methods: i) A designated feeding method in which a measured amount of filling is injected through the open end of a small section of the hollow profile product temporarily flexible. With this method, you can enter almost any type of filler. ii) A continuous co-extrusion method in which the temporarily flexible hollow profiled product is continuously filled as it is extruded. When using this method, any folding and cutting will be from a tube and refilled.

It is desirable that the pinching action not only binds the edges of the finished product but also separates them by cutting them. This can be achieved with a guillotine method in which opposite blades pass as scissors and therefore cut the product, or by a method where the opposite blades reach a point, or by a closed folding method in the which two rollers are pushed towards the temporarily flexible hollow profiled product until they meet to cause separation.

If necessary, the joined edges can be sealed with liquid chocolate.

The present invention will now be further illustrated, by way of example only, with reference to the accompanying drawings, in which: Figure 1 represents the stages of a graduate manufacturing.

Figure 2 represents the stages of a cam / fold manufacture; Y Figure 3 represents the stages of a manufacturing with rotating wheel or crown.

With reference to figure 1, stage 1 shows a section of tube 10 of solid chocolate that is being extruded through mold 11. Stage 2 shows tube 10 when it approaches the desired length, sliding on a small bar 12 placed on a graduated wheel 13. When the tube is exactly at the correct length the stage 3 shows two jaws 14a, 14b that fold and cut the tube 10 in an action to give a seal 15. The step 4 shows a graduated wheel 13 which rotates 90 ° causing the cutting and folding the length of the tube 10 to separate when the bar 12 falls on a conveyor 16. Step 5 shows 4 sections of tube 10 cut and folded which are filled simultaneously with a filling 17 of praline in the exact amount desired by nozzle injectors 18. Stage 6 shows the final seal 19 which is pierced by a pair of rotating wheels 20 that fold the edge of the upper part.

With reference to Figure 2, Stage 1 shows 2 sets of opposing cams 21, 22 placed to control the movement of two sets of jaws 23, 24, one set being 90 ° from the other. A continuous chocolate tube 25 is extruded through an extrusion mold 11 and a praline filling 26 is pumped into the chocolate tube. In step 2, the first set of jaws 23, operated by the first set of cams 21 is pushed to the side of the tube that seals the end 27 (shown in step 3) where the cams 21 rotate causing retraction of the jaws 23 and allowing the required length of the chocolate tube 25 to be extruded with its end 27 sealed. Stage 4 shows the other set of jaws 24 operated by the other set of cams 22 which pushes them towards the tube 25 to produce a second seal 28 at 90 ° with the first seal 27. Both sets of jaws contain a blade along of its centers in such a way that the pinching action not only seals the product but also separates it by cutting and makes the first seal of the next product.

With reference to figure 3, stage 1 shows two sets of jaws 29, 30 mounted on two sets of wheels 31, 32 and a length of chocolate tube 25 with a filling 26 of molten material already inside that is continuously extruded through of the mold 11. The large wheels at the same peripheral speed as the extruded chocolate tube moves. Stage 2 shows the first set of jaws 29 that rotate on the first set of wheels 21 at such a speed that the end point of the jaws moves with the tube and does not spoil the surface while pinching the tube 25 to make the first stamp 33 as in stage 3, where the tube is allowed its additional extrusion to the required length. In step 4 the second set of jaws 30 rotates on the second set of wheels 32 at such a speed that the end point of the jaws moves with the tube and does not spoil the surface while pinching the tube 25 to make the second seal 34 at 90 ° with the first seal 33. Both sets of jaws contain a blade along their centers so that the pinching action not only seals the product but also separates it by cutting and makes the first seal of the next product.

Claims (10)

R E I V I N D I C A C I O N S

1. - A sack, bag or similar container having one or more sealed edges made of a temporarily flexible solid or semi-solid chocolate or a confectionery material containing fat.

2. - A sack, bag or similar container according to clause 1, which has the shape of a pillow or a polyhedron.

3. - A sack, bag or similar container according to clause 1, which is completely closed or opened by one or more parts of the shore.

4. - A sack, bag or similar container according to clause 1, which may or may not contain a filling.

5. - A sack, bag or similar container according to clause 1, where the length is from 10 to 1000 mm, the width is from 5 to 100 mm and the thickness of the wall is from 0.25 to 10 mm.

6. A process for producing a sack, bag or similar container having one or more sealed edges made of chocolate or a confectionery material containing fat, comprising folding a product of a hollow flexible profile of chocolate or a confectionery material that contains fat.

7. - A process for producing a sack, bag or similar container having one or more sealed edges made of chocolate or a confectionery material containing fat, which comprises folding the edges of two chocolate sheets practically parallel and temporarily flexible or of a confectionery material containing fat.

8. - A process for producing a sack, bag or similar container having one or more sealed edges made of chocolate or a confectionery material comprising folding a temporarily flexible chocolate sheet or a confectionery material containing fat and folding one or more edges or edges of the folded chocolate sheet.

9. - Process according to any of clauses 6 to 8, wherein the joined edges of the temporarily flexible sheet or hollow profiled product can be sealed with liquid chocolate.

10. - A sack, bag or similar container according to clause 1, wherein the temporarily flexible chocolate or the confectionery material containing fat is obtained by extruding the chocolate or confectionery material containing fat through a suitable mold at a temperature in the wherein the chocolate or confectionery material containing fat is in a solid or semi-solid form that is not pourable or non-flowable through extrusion to produce a product having a temporary flexibility or plasticity. SUMMARY A sack, bag or similar container having one or more sealed edges made of a temporary flexible solid or semi-solid chocolate or a confectionery material containing fat.