WO1995035037A1 - Procede permettant de produire un corps creux en chocolat et corps creux en chocolat produit a l'aide dudit procede - Google Patents

Procede permettant de produire un corps creux en chocolat et corps creux en chocolat produit a l'aide dudit procede Download PDF

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Publication number
WO1995035037A1
WO1995035037A1 PCT/EP1995/002347 EP9502347W WO9535037A1 WO 1995035037 A1 WO1995035037 A1 WO 1995035037A1 EP 9502347 W EP9502347 W EP 9502347W WO 9535037 A1 WO9535037 A1 WO 9535037A1
Authority
WO
WIPO (PCT)
Prior art keywords
chocolate
biscuit
hollow
mold
casting mold
Prior art date
Application number
PCT/EP1995/002347
Other languages
German (de)
English (en)
Inventor
Manfred Keller
Original Assignee
Keller Gmbh
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Keller Gmbh filed Critical Keller Gmbh
Publication of WO1995035037A1 publication Critical patent/WO1995035037A1/fr

Links

Classifications

    • 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
    • A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/21—Apparatus for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G3/0263—Moulding apparatus for hollow products, e.g. opened shell
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • 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
    • 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
    • A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity

Definitions

  • the invention relates to a method for producing a hollow chocolate body, in which chocolate mass is poured into a one-part or multi-part casting mold and is distributed in a still liquid or soft-pasty state by centrifugal and / or rotary movements of the casting mold over the mold walls of the casting mold , before the chocolate hollow body is subsequently removed from the casting mold after the chocolate mass has cooled and / or hardened.
  • the invention also relates to a hollow chocolate body with an outer and a cavity-defining chocolate shell.
  • Chocolate hollow bodies of the type mentioned at the outset are offered as semi-finished products for the manufacture of chocolates.
  • the praline manufacturers can fill the hollow body with the desired praline filling and, if necessary, also provide a coating in order to produce a wide variety of pralines from the chocolate hollow body.
  • DE-OS 39 31 122 describes a process for the production of such hollow chocolate bodies in which a casting mold is used which has two molded parts consisting of film material. A bulge is provided in each of these molded parts, the mouths of which connect practically continuously to one another.
  • the chocolate mass intended for a hollow chocolate body is poured into one of the two molded parts in order to then distribute this chocolate mass in a liquid or soft-pasty state by means of centrifugal and / or rotary movements over the inner mold walls of the casting mold.
  • the hollow chocolate body can be removed from the mold.
  • There is an opening in a partial area of the hollow chocolate body provided that is formed by an inwardly drawn opening edge of the mold and later for filling the
  • hollow chocolate bodies can be produced which consist entirely of chocolate.
  • pastry chocolates To fill the hollow chocolate bodies, an amount of the expensive and high-calorie praline filling corresponding to the cavity is required. Therefore, so-called pastry chocolates have already been created, which have a waffle or similar pastry. Due to the pastry in the praline, a smaller amount of the praline filling is required. These pastry chocolates are therefore characterized by a comparatively inexpensive production, a reduced calorie content and by a particularly appealing taste effect.
  • the solution to this problem according to the invention in the method of the type mentioned at the outset is, in particular, that in a first method step a portion of the chocolate mass is poured into at least one mold part, that in a subsequent method step a waffle or similar biscuit is placed on the molds in the mold. Part (the mold parts) located part of the chocolate mass is lowered or inserted and that the remaining quantity of the chocolate mass provided for the hollow body is then poured into the mold and in this still liquid or soft pasty state by centrifugal and / or rotary movements the mold is distributed.
  • the chocolate mass or couverture provided in the hollow body for example, is metered into the lower mold part of a casting mold in order to then lower the flat pastries or similar biscuits onto this Cosmetic.
  • the remaining amount of the intended chocolate mass is poured onto the biscuit in the lower mold part and the upper mold part is placed on it.
  • the chocolate mass is evenly distributed over the inner walls of the mold, solidifies at the same time and thus forms a hollow body in the casting mold.
  • This chocolate hollow body can then be filled with the desired praline filling via a free or exposed filling opening and then the dosing of a dab of liquid formulation can be closed again.
  • the praline can now be completely covered and decorated with a coating.
  • the pastry piece located in the hollow chocolate body is completely encased by the chocolate mass.
  • the biscuit is therefore not only separated from the outside, but also from the interior of the adjacent cavity by a chocolate coating. Thanks to the Cosmetic coating that completely insulates the pastry insert, the pastry insert remains crispy and moisture-stable even when a liquid chocolate filling is introduced into the hollow chocolate body. Since moisture absorption of the biscuit is effectively counteracted and the original freshness of the biscuit remains guaranteed for a long period of time, the hollow chocolate body produced in the method according to the invention also meets high quality requirements.
  • the moisture-stable and counteracting expansion of the pastry insert ensures a relative long shelf life and prevents peeling of the outer chocolate shell on the hollow chocolate body.
  • the hollow chocolate body can be filled with a wide variety of fillings, the range of consistency of the filler to be processed ranging from thin to viscous. There are no limits to the taste experience that can be achieved and desired.
  • the biscuit is preferably still in a liquid or pasty state
  • Pastry piece is pressed into the chocolate subset in particular in such a way that the chocolate mass is partially displaced into the free space arranged between the pastry piece and the adjacent mold wall.
  • Pastry piece which can consist of biscuit, waffle or short pastry
  • the chocolate mass located in the lower mold part is displaced into the space arranged between the pastry piece and the adjacent mold wall, so that a coating of the pastry piece with the chocolate mass is on both the side of the pastry piece facing it as well as on its circumferential sides is guaranteed.
  • the essentially closed hollow chocolate body produced in a casting mold can be filled via an exposed or also to be exposed filling opening, wherein the hollow chocolate body can also have a predetermined breaking point or similar puncture area for injecting the filling.
  • the solution according to the invention in the case of the hollow chocolate body of the type mentioned at the outset consists in particular in that at least one waffle or similar piece of biscuit is arranged in at least one outer edge region of the hollow chocolate body and coated with chocolate on all sides and that the cavity is adjacent to a flat side of the pastry piece.
  • the pastry piece has a cross section that is slightly smaller than the outer circumference of the hollow chocolate body.
  • the biscuit of this chocolate hollow body is then separated from the adjacent cavity by a chocolate coating in the manufacturing method according to the invention.
  • Figures 1 to 6 are individual process steps of The inventive method for producing the hollow chocolate body according to the present innovation.
  • the chocolate hollow bodies 1 shown here are produced in a casting mold 2 which has a lower mold part 3 and a corresponding upper mold part 4.
  • the molded parts 3, 4 each have at least one bulge 5, 6, the bulge 5 of the lower mold part 3 being cup-shaped, while the associated bulge 6 of the upper mold part 4 has an approximately hemispherical cross section. The mouths of the bulges 5, 6 merge into one another practically continuously.
  • the casting mold 2 can be designed as a multiple casting mold with a plurality of bulges 5, 6 which are assigned to one another.
  • the adjoining bulges 5, 6 of the molded parts 3, 4 can have the shape shown here or practically any other shape. It is possible, for example, for the bulges 5, 6 to also be spherical.
  • a partial amount 7 of the chocolate mass provided for a hollow chocolate body 1 is poured into the lower mold part 3 of the molded parts 3, 4 which are initially separated from one another.
  • FIG. 2 shows, in a subsequent process step, a flat pastry or similar pastry insert 8 is placed with so much pressure on the chocolate portion 7 that is already in the lower part 3 that the chocolate mass, which is still in a liquid or soft-pasty state, lies above the bottom of the lower part 3 is evenly distributed and partially displaced into the space arranged between the pastry insert 8 and the adjacent mold wall.
  • the remaining amount 9 of the chocolate mass provided for the hollow body 1 is then metered onto the pastry insert 8 and the upper mold part 4 is placed so that the two mold parts 3, 4 form a coherent and, in some areas, spherical mold be put together.
  • the liquid or pastytraction is distributed uniformly on the inner mold walls of the casting mold 2, simultaneously solidifies and forms the desired hollow chocolate body 1 in the casting mold 2.
  • the upper mold part 4 of the casting mold 2 is designed such that the chocolate hollow body 1 has a predetermined breaking point or similar puncture area 10 for injecting a chocolate filling on its side facing away from the pastry piece 8.
  • a filling opening can be exposed by punching this predetermined breaking point 10, through which the hollow chocolate body 1 can now be filled with a chocolate filling or the like filling compound.
  • the chocolate hollow body 1 can then be closed again by metering in a dab of liquid formulation.
  • the biscuit made in this way can now be completely covered and decorated with a coating.
  • the hollow chocolate body 1 produced in the method according to the invention has an outer chocolate shell which delimits a cavity 11.
  • the pastry piece 8 is provided, which can consist, for example, of a waffle, biscuit or shortcrust pastry.
  • the biscuit is arranged in an outer edge region of the hollow chocolate body 1 and coated with chocolate on all sides. Across from The biscuit 8 is separated from the cavity 11 adjacent on the flat side by a chocolate coating.
  • the pastry piece 8 Due to the complete insulation of the pastry insert in the chocolate jacket, the pastry piece 8 remains crispy and moisture-stable. This sheathing of the pastry piece 8 guarantees a relatively long shelf life and prevents the Cosmetic sheathing from peeling off, which could otherwise be caused by an expansion of the pastry insert 8 due to moisture. Since the pastry insert 8 is also completely separated from the cavity 11 by a chocolate coating, the range of the consistency of the chocolate filling material to be processed ranges from thin to viscous. There are no limits to the taste experience that can be achieved and desired.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un procédé de production de corps creux en chocolat, ainsi qu'un corps creux en chocolat produit à l'aide dudit procédé. Dans une première étape, une quantité partielle (7) de la masse de chocolat est versée dans une partie de moule. Dans une étape suivante, une gaufrette (8) ou autre pâtisserie similaire est enfoncée dans la quantité partielle de la masse de chocolat qui se trouve dans la partie du moule. La quantité résiduelle de la masse de chocolat prévue pour réaliser le corps creux est ensuite versée dans le moule où elle est répartie à l'état encore liquide ou sous forme de pâte molle par des mouvements de centrifugation et/ou de rotation effectués par le moule. On obtient ainsi un corps creux en chocolat où la gaufrette est enrobée de toutes parts de chocolat. Les fabricants de confiseries utilisent ce type de corps creux en chocolat comme produit semi-manufacturé pour produire des confiseries fourrées.
PCT/EP1995/002347 1994-06-21 1995-06-19 Procede permettant de produire un corps creux en chocolat et corps creux en chocolat produit a l'aide dudit procede WO1995035037A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19944421706 DE4421706C2 (de) 1994-06-21 1994-06-21 Verfahren zur Herstellung eines Schokoladen-Hohlkörpers sowie Schokoladen-Hohlkörper
DEP4421706.4 1994-06-21

Publications (1)

Publication Number Publication Date
WO1995035037A1 true WO1995035037A1 (fr) 1995-12-28

Family

ID=6521147

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1995/002347 WO1995035037A1 (fr) 1994-06-21 1995-06-19 Procede permettant de produire un corps creux en chocolat et corps creux en chocolat produit a l'aide dudit procede

Country Status (3)

Country Link
CH (1) CH688731A5 (fr)
DE (1) DE4421706C2 (fr)
WO (1) WO1995035037A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2727471A1 (fr) * 2012-11-05 2014-05-07 Brandt Zwieback-Schokoladen GmbH + Co. KG Procédé de fabrication d'un corps creux comprenant des éléments absorbants en morceaux réalisés à partir d'une masse déformable, en particulier contenant du cacao et corps creux ainsi fabriqué

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4421706C2 (de) * 1994-06-21 1995-06-29 Keller Gmbh Verfahren zur Herstellung eines Schokoladen-Hohlkörpers sowie Schokoladen-Hohlkörper
ES2139991T3 (es) * 1996-07-05 2000-02-16 Storck Service Gmbh Dulce de espuma seca y procedimiento para su fabricacion.
DE19652575A1 (de) * 1996-12-17 1998-06-18 Innogram Ag Verfahren zum Herstellen eines Schokoladenhohlkörpers
US7621734B2 (en) * 2004-07-28 2009-11-24 Mars, Incorporated Apparatus and process for preparing confectionery having an inclusion therein using forming rolls and a forming pin
DE602009000747D1 (de) 2009-03-19 2011-03-31 Kraft Foods R & D Inc Verfahren, Vorrichtung und Form zur Herstellung eines Konfektionsprodukts, sowie die Verwendung eines erwärmbaren Bestandteils

Citations (8)

* Cited by examiner, † Cited by third party
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DE460729C (de) * 1928-06-02 Erich Schmidt Aus getrennten Segmenten bestehender Koerper aus Schokolade o. dgl.
US1932298A (en) * 1932-10-24 1933-10-24 Volquardt O Hermann Mold for chocolate articles
FR1339674A (fr) * 1962-08-31 1963-10-11 Collmann G M B H & Co Spezialm Perfectionnements apportés aux moules simples ou multiples comprenant plusieurs parties constitutives pour la fabrication de corps creux en chocolat destinés à recevoir une substance de remplissage
FR1573747A (fr) * 1967-08-01 1969-07-04
FR2472346A3 (fr) * 1979-12-24 1981-07-03 Ferrero & C Spa P Praline a garnitures de deux types differents
EP0064155A2 (fr) * 1981-04-24 1982-11-10 Ferrero S.p.A. Produit de confiserie fourré
EP0299943A1 (fr) * 1987-07-13 1989-01-18 Italo-Suisse Moule de fabrication d'article en chocolat ayant au moins deux couleurs et procédé de mise en oeuvre
DE4421706A1 (de) * 1994-06-21 1994-11-10 Keller Gmbh Verfahren zur Herstellung eines Schokoladen-Hohlkörpers sowie Schokoladen-Hohlkörper

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DE1106589B (de) * 1959-03-03 1961-05-10 Nello Ferraris Verfahren zur Herstellung von Pralinen
JPS56103389A (en) * 1980-01-21 1981-08-18 Seiko Instr & Electronics Ltd World time electronic wrist watch
WO1982003132A1 (fr) * 1981-03-04 1982-09-16 Romm Doulton Dispositif d'information portatif
US4545997A (en) * 1983-03-21 1985-10-08 Hershey Foods Corporation Process of manufacturing candy bars containing wafers and wafer bars manufactured thereby
JPS60133389A (ja) * 1983-10-31 1985-07-16 ジヨ−ジ・ピ−・シユライム デイジタル電子時計
GB2151790A (en) * 1983-12-20 1985-07-24 Timelock Limited Hall effect transmitting compass
CH678359A5 (en) * 1989-07-12 1991-08-30 Detra Sa Earth's magnetic field measurement device - uses excitation and monitoring coils with rotating magnetic arm for accurate direction finder
DE3931122A1 (de) * 1989-09-18 1991-03-28 Confiseur Laederach Ag Giessform zum herstellen eines hohlkoerpers aus schokolade
FR2681159A1 (fr) * 1991-09-10 1993-03-12 Affaire Dev Systemes Montre a microprocesseur associe a un programme donnant des indications de temps et associee a un indicateur d'orientation.

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE460729C (de) * 1928-06-02 Erich Schmidt Aus getrennten Segmenten bestehender Koerper aus Schokolade o. dgl.
US1932298A (en) * 1932-10-24 1933-10-24 Volquardt O Hermann Mold for chocolate articles
FR1339674A (fr) * 1962-08-31 1963-10-11 Collmann G M B H & Co Spezialm Perfectionnements apportés aux moules simples ou multiples comprenant plusieurs parties constitutives pour la fabrication de corps creux en chocolat destinés à recevoir une substance de remplissage
FR1573747A (fr) * 1967-08-01 1969-07-04
FR2472346A3 (fr) * 1979-12-24 1981-07-03 Ferrero & C Spa P Praline a garnitures de deux types differents
EP0064155A2 (fr) * 1981-04-24 1982-11-10 Ferrero S.p.A. Produit de confiserie fourré
EP0299943A1 (fr) * 1987-07-13 1989-01-18 Italo-Suisse Moule de fabrication d'article en chocolat ayant au moins deux couleurs et procédé de mise en oeuvre
DE4421706A1 (de) * 1994-06-21 1994-11-10 Keller Gmbh Verfahren zur Herstellung eines Schokoladen-Hohlkörpers sowie Schokoladen-Hohlkörper

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Title
H. E. ZÜRCHER: "THE GROWING MARQUET FOR TRUFFLES, PRALINES AND LIQUEUR - FILLED CHOCOLATES", CONFECTIONERY PRODUCTION, vol. 53, no. 4, pages 349 - 350 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2727471A1 (fr) * 2012-11-05 2014-05-07 Brandt Zwieback-Schokoladen GmbH + Co. KG Procédé de fabrication d'un corps creux comprenant des éléments absorbants en morceaux réalisés à partir d'une masse déformable, en particulier contenant du cacao et corps creux ainsi fabriqué

Also Published As

Publication number Publication date
DE4421706A1 (de) 1994-11-10
CH688731A5 (de) 1998-02-13
DE4421706C2 (de) 1995-06-29

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