SK5577Y1 - Molten chocolate food product containing marshmallow - Google Patents
Molten chocolate food product containing marshmallow Download PDFInfo
- Publication number
- SK5577Y1 SK5577Y1 SK50070-2009U SK500702009U SK5577Y1 SK 5577 Y1 SK5577 Y1 SK 5577Y1 SK 500702009 U SK500702009 U SK 500702009U SK 5577 Y1 SK5577 Y1 SK 5577Y1
- Authority
- SK
- Slovakia
- Prior art keywords
- marshmallow
- biscuit
- chocolate
- food product
- cast
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 36
- 235000006576 Althaea officinalis Nutrition 0.000 title claims abstract description 32
- 235000001035 marshmallow Nutrition 0.000 title claims abstract description 32
- 235000013305 food Nutrition 0.000 title claims abstract description 20
- 241001307241 Althaea Species 0.000 title abstract description 30
- 235000015895 biscuits Nutrition 0.000 claims abstract description 36
- 244000299461 Theobroma cacao Species 0.000 claims description 37
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 2
- 240000009088 Fragaria x ananassa Species 0.000 claims description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 244000208874 Althaea officinalis Species 0.000 claims 2
- 239000007958 cherry flavor Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 238000001035 drying Methods 0.000 description 5
- 230000004888 barrier function Effects 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 208000010470 Ageusia Diseases 0.000 description 2
- 235000019666 ageusia Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 235000005805 Prunus cerasus Nutrition 0.000 description 1
- 244000207449 Prunus puddum Species 0.000 description 1
- 235000009226 Prunus puddum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
Technické riešenie sa týka potravinových výrobkov obalených v čokoláde.The technical solution concerns chocolate-coated food products.
Technické riešenie sa konkrétnejšie týka potravinových výrobkov obsahujúcich čokoládu, marshmallow a sušienku.More particularly, the technical solution relates to food products comprising chocolate, marshmallow and biscuit.
Doterajší stav technikyBACKGROUND OF THE INVENTION
V doterajšom stave techniky sa marshmallow, čo je mäkký, v ústach sa rozpúšťajúci sladký krém, prezentuje zákazníkovi v rôznych formách ako sladký potravinový výrobok. Je napríklad známa výroba potravinového výrobku umiestnením krému marshmallow medzi dve sušienky a následným obalením sušienok čokoládou.In the prior art, marshmallow, which is a soft, mouth-dissolving sweet cream, is presented to the customer in various forms as a sweet food product. For example, it is known to produce a food product by placing a marshmallow cream between two biscuits and then wrapping the biscuits with chocolate.
Medzi výrobkami podľa doterajšieho stavu techniky existujú aj výrobky obsahujúce vrstvu marshmallow na sušienke a čokoládový povlak okolo nich.Among the prior art products there are also articles comprising a marshmallow layer on a biscuit and a chocolate coating around them.
Hlavným problémom pri tomto druhu výrobkov je, že podliehajú vysychaniu, obschýnaniu a strate chuti v dôsledku odlupovania, drobenia a praskania povrchu.The main problem with this kind of products is that they are subject to drying, drying and loss of taste due to peeling, crumbling and cracking of the surface.
V závislosti od usporiadania vrstiev a ich výrobnej metódy vykazujú uvedené výrobky podľa doterajšieho stavu techniky variabilitu v pomeroch zložiek, tiež sa nedosahuje stabilita v ich tvaroch a dochádza aj k rozdielom v ich chuti.Depending on the arrangement of the layers and their manufacturing method, the prior art products shown exhibit variability in the proportions of the components, and there is also no stability in their shapes and differences in taste.
Skladovateľnosť uvedených výrobkov je v porovnaní s výrobkom podľa predloženého technického riešenia kratšia v dôsledku vysychania a podobných problémov spomenutých vyššie.The shelf life of said products is shorter compared to the product according to the present invention due to drying and similar problems mentioned above.
Dosahovanie stability v hmotnosti je pri výrobkoch podľa doterajšieho stavu techniky tiež slabé.Achieving stability in weight is also poor in prior art products.
Jedným z cieľov technického riešenia je zabezpečiť liaty čokoládový potravinový výrobok s marshmallow, ktorý má dlhšiu skladovateľnosť ako výrobky podľa doterajšieho stavu techniky, prekonaním problémov s vysychaním, obschýnaním, stratou chuti a podobne.One object of the invention is to provide a cast marshmallow chocolate food product that has a longer shelf life than prior art products, overcoming drying problems, drying out, loss of taste and the like.
Ďalším cieľom technického riešenia je poskytnúť liaty čokoládový potravinový výrobok s marshmallow, ktorého hmotnosť a tvar sú presnejšie stabilizované.Another object of the present invention is to provide a molded chocolate food product with marshmallow whose weight and shape are more precisely stabilized.
Ďalším cieľom technického riešenia je poskytnúť liaty čokoládový potravinový výrobok s marshmallow v rôznych stabilizovaných tvaroch.Another object of the invention is to provide a cast chocolate food product with marshmallow in various stabilized shapes.
Podstata technického riešeniaThe essence of the technical solution
Liaty čokoládový výrobok podľa technického riešenia pozostáva z liatej čokolády zvonka, plnky marshmallow zvnútra a sušienky v strede.The cast chocolate product according to the invention consists of the cast chocolate from the outside, the marshmallow stuffing inside and the biscuits in the middle.
Uskutočnenie výrobku podľa technického riešenia bude pochopiteľnejšie na základe pripojených obrázkov a očíslovaných častí.The performance of the product according to the invention will be more readily understood based on the attached figures and numbered parts.
Prehľad obrázkov na výkresochBRIEF DESCRIPTION OF THE DRAWINGS
Obrázok 1 je perspektívny pohľad na rez potravinovým výrobkom podľa predmetného technického riešenia.Figure 1 is a perspective cross-sectional view of a food product according to the present invention.
(1) liata čokoláda (2) marshmallow (3) sušienka(1) poured chocolate (2) marshmallow (3) biscuit
Príklady uskutočnenia technického riešeniaExamples of technical solution
Obrázok 1 je perspektívny pohľad na rez potravinovým výrobkom podľa technického riešenia. Vonkajšiu vrstvu výrobku predstavuje liata čokoláda 1. Vnútri liatej čokolády 1 sa nachádza marshmallow 2, čo je materiál so štruktúrou mäkkého krému. Marshmallow 2 je známy ako sladký krém vyrábaný šľahaním cukru a/alebo kukuričného sirupu, rozšľahaného vaječného bielka, želatíny, arabskej gumy a príchutí a vymiešaním týchto látok do špongiovej konzistencie. Marshmallow 2 v potravinovom výrobku podľa technického riešenia môže byť čistý, alebo môže obsahovať kakaové, banánové, jahodové, višňové a podobné arómy.Figure 1 is a perspective cross-sectional view of a food product according to the invention. The outer layer of the product is cast chocolate 1. Inside cast chocolate 1 is marshmallow 2, a material with a soft cream structure. Marshmallow 2 is known as a sweet cream made by whipping sugar and / or corn syrup, whipped egg white, gelatin, gum arabic and flavors and blending these into a sponge consistency. Marshmallow 2 in a food product according to the invention may be pure or may contain cocoa, banana, strawberry, sour cherry and the like.
Sušienka 3 sa nachádza v strede, v štruktúre marshmallow 2. Sušienka 3 použitá vo výrobku podľa technického riešenia môže byť čistá, alebo to môže byť sušienka 3 s rôznymi príchuťami, napríklad kakaovou, orechovou atď.The biscuit 3 is located in the center, in the marshmallow structure 2. The biscuit 3 used in the product according to the invention can be clean or it can be a biscuit 3 with different flavors, such as cocoa, nut, etc.
SK 5577 Υ1SK 5577 Υ1
Hoci v doterajšom stave techniky existujú potravinové výrobky podobné predmetnému technickému riešeniu s troma zložkami (čokoláda, marshmallow a sušienka), potravinový výrobok podľa technického riešenia využíva liatu čokoládu 1 ako hlavný nosný skelet. Naproti tomu vo výrobkoch podľa doterajšieho stavu techniky je marshmallow umiestnený buď na sušienke alebo medzi dvoma sušienkami, čo znamená, že ako nosný skelet sa v týchto prípadoch využíva sušienka. V dôsledku toho, keďže nosným skeletom je sušienka, nie je možné neobmedzene meniť pomery zložiek. Pomer zložiek sa nemôže zmeniť napríklad v prospech marshmallow na úkor sušienky, pretože nosným skeletom je sušienka. Naproti tomu v prípade potravinového výrobku podľa predloženého technického riešenia, keďže marshmallow 2 a sušienka 3 sú umiestnené vnútri liatej čokolády 1 a sušienka 3 je v strede, pomer sušienky 3 voči marshmallow 2 možno meniť podľa potreby a možno získať rôzne výrobky rôznych foriem a chutí.Although there are food products similar to the present invention with three components (chocolate, marshmallow and biscuit) in the prior art, the food product according to the invention uses cast chocolate 1 as the main backbone. In contrast, in prior art products, marshmallow is placed either on a biscuit or between two biscuits, which means that a biscuit is used as the carrier skeleton in these cases. Consequently, since the carrier skeleton is a biscuit, it is not possible to vary the proportions of the components indefinitely. The proportion of the ingredients cannot be changed, for example, in favor of marshmallow at the expense of the biscuit because the carrier skeleton is a biscuit. In the case of the food product according to the present invention, on the other hand, since marshmallow 2 and biscuit 3 are placed inside the cast chocolate 1 and biscuit 3 is in the center, the ratio of biscuit 3 to marshmallow 2 can be varied as desired and different products of different forms and flavors can be obtained.
Keďže sušienka sa v porovnaní s čokoládou v tomto technickom riešení vyrába so širokými toleranciami a keďže nosnou kostrou je liata čokoláda 1, pomocou technického riešenia možno získať výrobky s presnejšími tvarmi v porovnaní s tými, ktoré patria do doterajšieho stavu techniky. Hlavným dôvodom mäkkosti marshmallow, čo je atraktívnou vlastnosťou marshmallow, nie je len jeho nízka hustota, ale aj jeho pomerne vysoký obsah vody. Naproti tomu sušienka je potravinovým výrobkom s pomerne menším obsahom vody. V uvedených výrobkoch podľa doterajšieho stavu techniky, t. j. potravinových výrobkoch, kde je marshmallow medzi dvoma sušienkami alebo na jednej sušienke, je prenos vody z marshmallow do sušienky nevyhnutný počnúc momentom výroby až do dosiahnutia rovnovážnej vlhkosti. V dôsledku tohto prenosu vody sušienka expanduje a mení sa jej veľkosť. V závislosti od toho, keďže v týchto výrobkoch je nosným skeletom sušienka, mení veľkosť aj celý výrobok. Stabilita veľkosti je teda v týchto výrobkoch oslabená. V potravinovom výrobku podľa predloženého technického riešenia je marshmallow 2 umiestnený celkom vnútri liatej čokolády 1 a sušienka 3 je umiestnená v strede. Je tu teda príležitosť ponechať v liatej čokoláde 1 medzeru v požadovanom rozsahu. Ako už bolo spomenuté skôr, nosným skeletom tohto výrobku je liata čokoláda 1. Preto expanzia a zmeny veľkosti výrobku v dôsledku prenosu vody z marshmallow 2 do sušienky 3 budú kompenzované touto medzerou vo výrobku podľa predloženého technického riešenia. Sila pôsobiaca na liatu čokoládu 1 zvnútra v dôsledku expanzie bude tiež eliminovaná. Takto sa získa výrobok lepšej veľkostnej stability.Since the biscuit is produced with wide tolerances compared to chocolate in this technical solution, and since the backbone is poured chocolate 1, products of more precise shapes can be obtained by the technical solution compared to those of the prior art. The main reason for marshmallow softness, an attractive feature of marshmallow, is not only its low density, but also its relatively high water content. In contrast, a biscuit is a food product with a relatively lower water content. In said prior art products, i. j. For food products where marshmallow is between two biscuits or on one biscuit, the transfer of water from marshmallow to biscuit is necessary from the moment of production until equilibrium moisture is reached. As a result of this water transfer, the biscuit expands and resizes. Depending on this, since in these products the carrier skeleton is a biscuit, the whole product also changes in size. Thus, size stability in these products is weakened. In the food product according to the present invention, marshmallow 2 is placed entirely inside the cast chocolate 1 and the biscuit 3 is placed in the center. There is thus an opportunity to leave a gap in the cast chocolate 1 in the desired range. As mentioned above, the carrier skeleton of this product is cast chocolate 1. Therefore, the expansion and size change of the product due to the transfer of water from marshmallow 2 to the biscuit 3 will be compensated by this gap in the product according to the present invention. The force exerted on the cast chocolate 1 as a result of the expansion will also be eliminated. A product of improved size stability is thus obtained.
Čokoládu možno v porovnaní so sušienkou vyrábať v najrôznejších tvaroch. Keď je nosnou kostrou liatej čokolády í, ako j e to v predloženom technickom riešení, výrobok možno získať v takmer nekonečnom počte tvarov, napríklad štvorboký hranol, trojboký hranol, valec a podobne.Chocolate can be produced in various shapes compared to biscuit. When the carrier frame of the cast chocolate is, as in the present invention, the product can be obtained in an almost infinite number of shapes, for example a quadrilateral prism, a triangular prism, a cylinder and the like.
Ako už bolo spomenuté, hlavným dôvodom mäkkosti marshmallow je, že má pomerne vysoký obsah vody. Na druhej strane, ak sa marshmallow neuchováva vo vhodných podmienkach, stráca svoj obsah vody a prechádza do krehkého, chrumkavého stavu. Atraktívna vlastnosť marshmallow 2 sa v tomto prípade stráca. Pri výrobkoch podľa doterajšieho stavu techniky aj pri výrobku podľa predloženého technického riešenia čokoláda, keďže predstavuje vonkajšiu vrstvu, pôsobí ako bariéra proti strate vody z výrobku do okolia a slúži na zachovanie vlhkosti, mäkkosti, čerstvosti a chuti výrobku. Čím dlhší je prenos tejto vody, tým dlhšia je skladovateľnosť. Bariérová funkcia liatej čokolády 1 závisí od neprítomnosti prasklín vo svojej štruktúre. Ak má liata čokoláda 1 na povrchu praskliny, stratí svoju funkciu bariéry rovnako ako roztrhnutý obal. Pri výrobkoch podľa doterajšieho stavu techniky, keďže nosným skeletom j e sušienka, čokoláda je na túto sušienku nalepená. Keď sušienka expanduje v dôsledku prenosu vody z marshmallow, čokoláda môže nevydržať túto zmenu veľkosti a v jej štruktúre sa objavia praskliny a trhliny. Môže dokonca dôjsť aj k odlupovaniu čokolády. To vedie k tomu, že čokoláda stratí svoju vlastnosť bariéry a výrobok stratí vlhkosť a vyschne. Na druhej strane vďaka medzere podľa predloženého technického riešenia expanzia sušienky 3 neovplyvní štruktúru liatej čokolády 1 a stabilita výrobku sa zachová. Vonkajšia liata čokoláda 1 nepodlieha praskaniu a odlupovaniu a zachováva si svoju štruktúru, čím sa získa stabilnejší výrobok s dlhšou skladovateľnosťou.As mentioned above, the main reason for marshmallow's softness is that it has a relatively high water content. On the other hand, if marshmallow is not stored in suitable conditions, it loses its water content and becomes fragile, crispy. The attractive feature of marshmallow 2 is lost in this case. In both prior art products and in the product of the present invention, chocolate, as an outer layer, acts as a barrier to water loss from the product to the environment and serves to maintain moisture, softness, freshness and taste of the product. The longer the transfer of this water, the longer the shelf life. The barrier function of cast chocolate 1 depends on the absence of cracks in its structure. If the cast chocolate 1 has cracks on the surface, it will lose its barrier function as well as the torn package. In prior art products, since the carrier skeleton is a biscuit, chocolate is adhered to the biscuit. When the biscuit expands due to the transfer of water from the marshmallow, the chocolate may not withstand this size change and cracks and cracks will appear in its structure. There may even be peeling of chocolate. This results in the chocolate losing its barrier property, and the product loses moisture and dries. On the other hand, due to the gap according to the present invention, the expansion of the biscuit 3 does not affect the structure of the cast chocolate 1 and the stability of the product is maintained. The outer cast chocolate 1 is not cracked and peeled and retains its structure to provide a more stable product with a longer shelf life.
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Claims (3)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2008/09107U TR200809107U (en) | 2008-11-27 | 2008-11-27 | Chocolate food product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| SK500702009U1 SK500702009U1 (en) | 2010-05-07 |
| SK5577Y1 true SK5577Y1 (en) | 2010-10-07 |
Family
ID=42097155
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SK50070-2009U SK5577Y1 (en) | 2008-11-27 | 2009-10-01 | Molten chocolate food product containing marshmallow |
Country Status (14)
| Country | Link |
|---|---|
| CN (1) | CN201700345U (en) |
| AT (1) | AT11717U1 (en) |
| BG (1) | BG1316U1 (en) |
| CZ (1) | CZ20319U1 (en) |
| DE (1) | DE202009014647U1 (en) |
| EE (1) | EE00909U1 (en) |
| ES (1) | ES2346948B1 (en) |
| FR (1) | FR2938729B1 (en) |
| HU (1) | HU3772U (en) |
| IT (1) | ITRE20090022U1 (en) |
| MD (1) | MD316Z (en) |
| PT (1) | PT104958B (en) |
| SK (1) | SK5577Y1 (en) |
| TR (1) | TR200809107U (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907737A (en) * | 2014-03-07 | 2014-07-09 | 姜楠 | Chocolate food, and preparation method thereof |
| CN105432929A (en) * | 2015-04-01 | 2016-03-30 | 梁达荣 | Crisp candyfloss with filling |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL358305A1 (en) * | 2000-03-24 | 2004-08-09 | Societe Des Produits Nestle S.A. | Coated biscuit |
| US20060193967A1 (en) * | 2005-02-25 | 2006-08-31 | Tucker Christy L | Marshmallow containing a soft textured chocolate center |
| US20080268105A1 (en) * | 2007-04-24 | 2008-10-30 | Angela Seitz | Method of making stuffed marshmallows |
-
2008
- 2008-11-27 TR TR2008/09107U patent/TR200809107U/en unknown
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2009
- 2009-10-01 SK SK50070-2009U patent/SK5577Y1/en unknown
- 2009-10-08 AT AT0062609U patent/AT11717U1/en not_active IP Right Cessation
- 2009-10-12 BG BG1686U patent/BG1316U1/en unknown
- 2009-10-12 FR FR0957119A patent/FR2938729B1/en not_active Expired - Fee Related
- 2009-10-29 DE DE202009014647U patent/DE202009014647U1/en not_active Expired - Lifetime
- 2009-10-30 IT IT000022U patent/ITRE20090022U1/en unknown
- 2009-11-02 EE EEU200900107U patent/EE00909U1/en not_active IP Right Cessation
- 2009-11-04 MD MDS20090206A patent/MD316Z/en not_active IP Right Cessation
- 2009-11-05 CZ CZ200921898U patent/CZ20319U1/en not_active IP Right Cessation
- 2009-11-05 HU HU20090900214U patent/HU3772U/en unknown
- 2009-11-12 CN CN2009202539571U patent/CN201700345U/en not_active Expired - Fee Related
- 2009-11-23 ES ES200902215A patent/ES2346948B1/en not_active Expired - Fee Related
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2010
- 2010-02-04 PT PT104958A patent/PT104958B/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| ITRE20090022U1 (en) | 2010-05-28 |
| HU3772U (en) | 2010-04-28 |
| AT11717U1 (en) | 2011-04-15 |
| EE00909U1 (en) | 2010-04-15 |
| HU0900214V0 (en) | 2009-12-28 |
| DE202009014647U1 (en) | 2010-01-14 |
| PT104958B (en) | 2011-04-11 |
| ES2346948B1 (en) | 2011-09-15 |
| BG1316U1 (en) | 2010-05-31 |
| MD316Z (en) | 2011-08-31 |
| FR2938729B1 (en) | 2013-04-19 |
| SK500702009U1 (en) | 2010-05-07 |
| PT104958A (en) | 2010-05-27 |
| CZ20319U1 (en) | 2009-12-03 |
| CN201700345U (en) | 2011-01-12 |
| TR200809107U (en) | 2009-09-23 |
| MD316Y (en) | 2011-01-31 |
| FR2938729A1 (en) | 2010-05-28 |
| ES2346948A1 (en) | 2010-10-21 |
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