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
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
• • 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
• • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
  • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
  • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
  • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
  • B65D21/00—Nestable, stackable or joinable containers; Containers of variable capacity
  • B65D21/02—Containers specially shaped, or provided with fittings or attachments, to facilitate nesting, stacking, or joining together
  • B65D21/0201—Containers specially shaped, or provided with fittings or attachments, to facilitate nesting, stacking, or joining together stackable or joined together side-by-side
  • B65D21/0205—Containers specially shaped, or provided with fittings or attachments, to facilitate nesting, stacking, or joining together stackable or joined together side-by-side joined together by bonding, adhesive or the like

Definitions

• the present invention relates to a food product or luxury food product, comprising a basic body which has a cavity, at least one freely movable, edible article being contained in the basic body, to processes for producing a food product or luxury food product, and to apparatuses for carrying out the processes for producing a food product or luxury food product.
• a food product or luxury food product of the type mentioned in the introduction can be found, for example, in AT-PS 395 932, but this food product or luxury food product merely involves an edible embellishment for the top of the food, for example ice-cream or desserts.
• Said known embellishment usually comprises an essentially spherical or ellipsoidal hollow body which consists of soft gelatin and encloses a filling, it being the inten ⁇ tion for the filling of the hollow body, which is formed from transparent gelatin, to be an edible rolling body, it being the intention for said edible rolling body, which is preferably formed from solidified sugar, to be accommodated in a freely movable manner in the interior of the hollow body made of gelatin.
• Said known embellish ⁇ ment is intended to be used, for example, for decorating desserts or ice-cream, and the fact that a further, freely movable, edible rolling body is contained in the interior of the gelatin hollow body makes it possible for correspondingly additional effects to be achieved by said known embellishment in comparison with known toppings consisting, for example, of marzipan or of a number' of' different types of icing.
• ⁇ aid known embellish- ment is in no way conceived to constitute the food product or luxury food product on its own; rather, it is used merely as decoration.
• egg-shaped structures which consist, in particular, of chocolate and likewise receive freely movable articles in the interior, these articles, however, not being suitable or intended for consumption, are also known, for example.
• the interior of the egg-shaped structures made of chocolate usually contain a wide variety of play things or the like, and, once again, a significant effect is achieved in that the freely movable article, which is contained in the interior of the structure and is not edible in this case attracts greater attention.
• the aim of the present invention is to develop said food product or luxury food product so as to provide a food product or luxury food product which can be produced simply and cost-effectively, has a completely new type of appearance, can be consumed in its entirety and, in particular by virtue of the fact that a freely movable, edible product i ⁇ also contained in the interior, can attract correspondingly greater attention on the part of the shopper or consumer.
• the food product or luxury food product according to the invention is essentially characterized in that the basic body has at least one through-passage and/or is made to be partially transparent.
• the configuration proposed according to the invention makes it possible to achieve a corresponding aesthetic exterior in a simple manner, as a result of which the curiosity and attention of the shopper can be easily attracted.
• Fur ⁇ thermore the provision of at least one through-passage and/or the at least partially transparent design means that at least part of the likewise edible and freely movable article received in the interior can be seen, with the result that this may give the shopper, for example, a criterion for selection purposes.
• the food product or luxury food product according to the invention by virtue of the provision of the freely movable, edible product in the interior, may also prefer ⁇ ably be used as an edible play thing for children, it being possible to avoid reliably the situation where, in particular, small children swallow non-digestible articles.
• the food product or luxury food product according to the invention is preferably developed to the effect that the basic body is made of at least two basic elements which, after receiving the freely movable article, can be joined together, for example plugged together or stuck together.
• the provision of at least two basic elements to make the basic body means that simple and cost-effective production can be achieved, it being possible, for example, for the basic elements to consist of different materials, as a result of which the possible variations in taste and modifications to the exterior of the food product and luxury food product can be vastly increased.
• the configuration is such that the basic body is produced from a material which can be extruded or punched and/or poured and, after receiving the freely movable article, can be closed to form the hollow body.
• a material which can be extruded or punched and/or poured can be easily processed, on the one hand, and, further ⁇ more, can be produced with an extremely wide variety of different flavours, as a result of which it can be readily comprehended that a correspondingly large range of differently flavoured products may also be achieved.
• a plurality of basic bodies joined via predetermined breaking points are arranged in a row-like, sheet-like or three-dimensional formation, as corresponds to a further preferred embodiment of the present invention.
• Such row ⁇ like, sheet-like or three-dimensional arrangements of a - - plurality of basic bodies mean that it i ⁇ possible to provide structures of the food product or luxury food product according to the invention which may also addi ⁇ tionally serve, in particular for children, as an incentive for learning or playing purposes.
• the basic body is produced from sweet or salty and/or spicy dough, chocolate, sugar, gelatin or the like.
• the configuration here is such that the basic body is made of at least two layers consisting, in particular, of different, edible material, this further increasing the range of possibilities.
• additional articles for example small play things, prize tokens or the like, to be received in the interior of the basic body, which additional articles can be used as a further incentive for shoppers if only in an appropriately small number or random distribution.
• the food product or luxury food product according to the invention or the basic body of the same is produced from a plurality of basic elements, it is, furthermore, preferably proposed that icing, chocolate or solidified creams, containing egg white and/or sugar and/or fat and/or gelatin, are used to join the basic elements of the basic body, it being possible to join said basic elements in a simple and reliable manner using natural products.
• a process which is particularly suitable for producing a food product or luxury food product of the -abovementioned type is, furthermore, essentially charac- terized in that a material for producing the basic body is extruded, as an essentially tubular structure, into a guide which at least partially encloses the structure on its outer circumference, and in that, after the freely movable, edible article has been introduced into the interior of the tubular structure, the latter is closed, in order to form the basic body, and subsequently solid ⁇ ified, in particular dried.
• the extrusion of basic materials for producing food products i ⁇ known for a large number of applications and, since, in accordance with the process of the invention, an essentially tubu ⁇ lar, extruded structure is received in a guide which at least partially encloses the outer circumference of the extruded structure, the shape is maintained in a corre ⁇ spondingly reliable manner until, after the introduction of the freely movable, edible article into the interior of the extruded structure, the said product or luxury food product or the basic body of the same is subsequently closed.
• the procedure is preferably such that the basic body is closed by the material being pre ⁇ sed together with the cutters or annular diaphragms.
• a dough-like material can be pressed together in this way with cutters or annular diaphragms in a simple manner and, with corresponding high extrusion rates, at a correspondingly adapted high cycle rate.
• the pro ⁇ cedure is such that, on closure of the basic body by cross-sectional tapering of the tubular structure, a predetermined breaking point is formed between adjacent basic bodies.
• the provision of predetermined breaking points between adjacent, extruded basic bodies means that a row-like arrangement of a plurality of basic bodies of the food product or luxury food product according to the invention may thus be produced directly, it being pose- ible for definitive severing to take place after the desired number of basic bodies joined together via predetermined breaking points.
• the tubular structure is formed with a slit running essentially in the longitudinal direction thereof, and that the slit is widened for the introduction of the freely movable, edible article and, after the introduc ⁇ tion, is reduced again to a diameter which is smaller than the outer dimensions of the edible article.
• Such a slit in the extruded structure can be carried out in a simple manner by the corresponding configuration of an essentially annular extrusion die or by cutting off the extruded structure immediately following the exit from the extrusion die, it also being possible for widening for the introduction of the freely movable, edible article and subsequent, at least partial narrowing of the through-passage slit to a diameter which i ⁇ smaller than the outer dimensions of the edible article to be achieved in a simple manner and to be carried out at a correspon ⁇ dingly high cycle rate.
• through-pa ⁇ ages are preferably formed in the material of the basic body by partially closing the extrusion die and/or, after the extrusion, by the insertion of needles or spike ⁇ , as a result of which it is pos ⁇ ible to produce ba ⁇ ic bodies which are perfor ⁇ ated virtually as desired.
• the closure and introduction of the edible article into the extruded structure are timed in dependence on the rate of advancement, as a result of which only the desired number of freely movable, edible articles is introduced into each basic body.
• a particularly simple process, which can also easily be used for large quantities, for producing the food product or luxury food product according to the invention i ⁇ characterized in that the basic elements are formed by pressing together doughs squeezed out between rolls or by pouring liquid starting material into moulds, for example male moulds, which have complementary recesses and elevations, excess basic material being extracted by suction.
• the removal or extraction by suction of excess ba ⁇ ic material makes possible efficient utilization of the dough or of the liquid starting material, it being possible, for example, for the excess basic material which has been removed to be returned, for further use, into corresponding storage containers for the dough or the liquid starting material.
• a first apparatus according to the invention is essentially characterized by an extrusion die for extruding a tubular structure, by a device for the introduction of a freely movable, edible article into the interior of the tubular, extruded structure, and by devices for closing and subsequently solidifying the extruded, tubular structure.
• Said positive-guidance means makes it possible to widen the slit for the introduction of ⁇ aid additional, freely movable, edible article, whereupon the slit then has to be narrowed again to an extent which will avoid a subsequent exit of the article from the interior of the extruded structure.
• the device for closing the extruded, tubular struc ⁇ ture is formed by an annular diaphragm.
• annular diaphragm for closing the respective ends of the basic body produced from the tubular, extruded structure permits an attractive and uniform finish to the closure, on the one hand, and, furthermore, corresponding control of the degree of closure means that a row-like formation of a desired number of adjacent basic bodies joined together via predetermined breaking points can be achieved in a simple manner.
• the annular diaphragm is closed completely in order thus to achieve definitive severing between adjacent basic bodies and to commence the production of a further row-like article comprising a plurality of basic bodies which are joined together.
• a further apparatus for carrying out a process for producing the food product or luxury food product according to the invention is essentially characterized by at least one conveying device which has moulds corresponding to the basic elements, by at least one male mould which has comple ⁇ mentary moulds, by at least one device for solidifying, in particular baking or setting, the material of the basic element ⁇ , by a device for the introduction of the freely movable, edible article, and by a device for joining, in particular sticking, basic elements together.
• a conveying device of this type may be formed in a ⁇ imple manner by a conveying belt which has, on its surface, a surface structuring which corresponds to the basic element to be produced, it likewise being straightforward to produce a male mould which has complementary moulds for the basic elements.
• the introduction of the freely movable, edible articles into in each case one basic element can be carried out simultaneously, by straight orward feed devices, for a plurality of ba ⁇ ic element ⁇ transported on the conveying device.
• a particularly simple device for joining, in particular sticking, basic elements together can be formed, for example, in that two matching conveying devices, on which in each case comple- mentary or matching basic elements have been formed, are in contact with one another and are subjected to pressure until such time as the individual basic elements are joined to a sufficient extent.
• the device intended for the joining purposes has arranged upstream of it a device for applying, in particular spraying, substances which make the basic elements stick together.
• the moulds have protru ⁇ sions or continuations for forming at least one through- passage in the basic elements.
• Fig. 1 shows a schematic representation of a first embodiment of a food product or luxury food product according to the invention
• Fig. 2 shows, in a representation similar to Fig. 1, a modified embodiment of a food product or luxury food product, according to the invention
• Fig. 3 shows a further modified embodiment of a food product or luxury food product according to the inv- ention, with a row-like arrangement of a plurality of basic bodies of the food product or luxury food product according to the invention
• Fig. 4 shows a further modified embodiment of a food product or luxury food product according to the inven- tion
• Fig. 5 shows a schematic representation of an apparatus according to the invention for carrying out an extrusion process according to the invention for producing the food product or luxury food product according to the inven- tion;
• Fig. 6 shows a schematic view of part of a positive- guidance means for use in the extrusion apparatus accord ⁇ ing to Fig. 5; and Fig. 7 shows a schematic representation of a modified apparatus according to the invention for carrying out a moulding proce ⁇ according to the invention for producing the food product or luxury food product according to the invention.
• FIG. 1 Designated in general terms by 1 in Figure 1 i ⁇ a, for example, spherical food product or luxury food product which, in the embodiment represented, is formed from two ba ⁇ ic elements 2 and 3 which are joined together, for example stuck together, along a joining line indicated schematically by 4.
• the freely movable, edible article 5 is received in the interior of the basic body of the food product or luxury food product 1, ⁇ aid basic body being formed from the basic element 2 and 3 made of edible material.
• one basic element 3 has a multiplicity of through-pas ⁇ ages or openings 6, the clear cross-section of which, however, is smaller than the outer dimensions of the additional, freely movable edible article 5 received in the interior of the food product or luxury food product.
• the ba ⁇ ic element 2 may be made up here, for example, of a number of layers, with the result that, for example, a structure-forming material is provided with a coating, for example a layer of chocolate, a sugar coating or the like.
• a structure-forming material for example a layer of chocolate, a sugar coating or the like.
• two basic elements 7 which are approximately in the form of half- shells are made of essentially the same material, a joining line between the elements 7 once again being indicated by 4.
• a freely movable, edible article 8 is once again received in the interior of the basic body formed from the half-shell elements 7.
• the basic elements in the form of half-shells have a multi ⁇ plicity of openings or through-passages 9, it being pos ⁇ ible, moreover, for the half-shells to be made of essentially -transparent material, e.g. soft gelatin mixed with f1avourings.
• a multiplicity of basic bodies 1 of the food product or luxury food product which basic bodies, for example, are likewise made once again from hemispherical ba ⁇ ic element ⁇ , which have a lattice structure in the case of Fig. 3, are joined together via sharply tapered cross- sections or predetermined breaking points 11 to form a row-like arrangement, the uppermost basic body 1 repre ⁇ sented in Fig. 3 being represented as being detached from the rest of the basic bodies 1.
• a freely movable, additional, edible article 12 is received in each case in the interior of the basic bodies 1 formed by the basic elements 10.
• the food product or luxury food product 1 is once again made up of two essentially identical ba ⁇ ic elements 13, which are joined together along the schematically indicated joining lines 14 and, similarly to the embodiment according to Fig. 3, have a lattice structure.
• the elongate or ellip ⁇ soidal basic element ⁇ 13 once again enclose a freely movable, edible article 15 in the interior of the hollow body formed by the basic elements 13.
• an extrusion die or a sub-region of the same i ⁇ indicated schematically by 16 a tubular structure 18 made of a dough-like material being discharged from an extrusion die 17, which is formed essentially as an annular die.
• Said extruded, tubular structure 18 has a slit 19 which runs in the longitudinal direction and is formed by a cutting device 47 arranged downstream of the extrusion die, and said tubular structure is received in a trough-like or chan ⁇ nel-like guide 20 in order to maintain the basic tubular configuration of the extruded structure 18, which is made of material which can still be moulded.
• a feed device 22 opens in the region of the largest clear width of the positive- guidance means 21, an edible article 24 being introduced individually in each case into the interior of the extruded, tubular structure 18 by a pusher, which is indicated schematically by 23.
• a closure device 25 which is formed, for example, by an annular diaphragm, it being pos ⁇ ible to open and close the cross-section of the through-passage of the diaphragm in each case corre ⁇ sponding to the schematically indicated arrows 26 and, by means of this closing operation, to close off and sever a basic body of the food product or luxury food product 1.
• FIG. 7 An alternative apparatus for producing the food product or luxury food product is represented in Fig. 7, the food product or luxury food product being made up in each case of at least two basic elements which are to be joined together.
• a starting material for example dough
• a feed device 28 i ⁇ rolled out between rolls 29 to form a sheet of dough 30 of predetermined thickness which is set down on a convey ⁇ ing device 31, which has a surface structuring 32 corre ⁇ sponding to the desired contour or shape of the basic elements which are to be produced.
• a pressing device for example a male mould, which has a complementary eurface structuring 33 and can be raised and lowered in accordance with the double arrow 34, as a result of which the ba ⁇ ic element ⁇ are produced, by the sheet of dough which is di ⁇ charged in an e ⁇ entially planar form from the rolls 29, by the male mould 33 being lowered into the moulds 32 of the transporting device 31. Any residue of the starting material which remains between the individual moulds may simultaneously be drawn off in accordance with the arrow 35 and returned to the storage container 28.
• the moulding operation carried out by the inter ⁇ action of the moulds 32 and 33 is followed by solidify ⁇ ing, for example baking, of the dough in a heating or baking apparatus 36, the latter being followed, in turn, by a device 37 for the introduction of the freely movable, edible articles into in each case one moulded element or basic element.
• the basic elements of the transporting device 31 which basic elements each contain a freely movable, edible article, come into contact with further basic elements, which are fed on a similar transporting device 39, and, directly after the individual basic elements have been brought into contact with one another, in the region of the join 45, pressure, for example, i ⁇ exerted on the transporting devices 31 and 39 in the direction of the arrow 40 in order to ensure that the basic elements are joined securely to form the finished food product or luxury food product discharged at the bottom end of the area of contact.
• pressure for example, i ⁇ exerted on the transporting devices 31 and 39 in the direction of the arrow 40 in order to ensure that the basic elements are joined securely to form the finished food product or luxury food product discharged at the bottom end of the area of contact.
• the basic elements fed by the second transporting device 39 may be produced in a fully analogous manner to the configuration of the first basic elements in the left-hand half of the representa ⁇ tion according to Fig. 7.
• the right-hand half of the representation according to Fig. 7 shows an embodiment where a, for example, liquid starting material is discharged into the transporting device, which has a surface structuring 41 corresponding with the surface structuring 32 of the transporting device 31 and comprises a storage container 42 equipped, for example, with a heating coil 46, and the basic elements can be produced in the desired shapes once again via a shaping device, in particular male mould 43.
• a heating coil 46 for example, chocolate or another type of liquid starting material, for example, which is subsequently subjected to temperature treatment 44, for at least partial setting of the basic elements can be processed in this manner.
• a further alternative embodiment provides for straightforward joining of the basic elements by virtue of the latter being formed in complementary moulds articulated pivotally to one another on one side and, after introduction of the freely movable, edible articles, finished basic bodies can be produced directly simply by swinging the two moulds together.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Botany (AREA)
• Inorganic Chemistry (AREA)
• Mechanical Engineering (AREA)
• Confectionery (AREA)

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Cited By (6)

Citations (8)

• 1995
  • 1995-11-30 AT AT0065195U patent/AT1352U1/de not_active IP Right Cessation
• 1996
  • 1996-11-27 WO PCT/EP1996/005356 patent/WO1997019604A1/en active Application Filing
  • 1996-11-27 AU AU10971/97A patent/AU1097197A/en not_active Abandoned

Patent Citations (8)

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