WO2001015543A1 - Confectionery coatings - Google Patents

Confectionery coatings Download PDF

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Publication number
WO2001015543A1
WO2001015543A1 PCT/GB2000/003268 GB0003268W WO0115543A1 WO 2001015543 A1 WO2001015543 A1 WO 2001015543A1 GB 0003268 W GB0003268 W GB 0003268W WO 0115543 A1 WO0115543 A1 WO 0115543A1
Authority
WO
WIPO (PCT)
Prior art keywords
chocolate
coating
unaerated
aerated
product
Prior art date
Application number
PCT/GB2000/003268
Other languages
French (fr)
Inventor
Peter Brown
Original Assignee
Apv Systems Limited
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 Apv Systems Limited filed Critical Apv Systems Limited
Priority to AU67128/00A priority Critical patent/AU6712800A/en
Publication of WO2001015543A1 publication Critical patent/WO2001015543A1/en

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
    • A23G1/305—Products for covering, coating, finishing, decorating
    • 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
    • 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
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A23G2220/00—Products with special structure
    • A23G2220/02—Foamed, gas-expanded or cellular 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
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients

Definitions

  • This invention relates to the application of confectionery coatings and particularly to the application of a number of confectionery coatings containing different levels of aeration.
  • bubbles containing gases other than air For example, bubbles of nitrogen may be used.
  • a process for coating a product comprising applying a coating of aerated liquid confectionery material and applying a coating of relatively unaerated liquid confectionery material.
  • the coating of relatively unaerated liquid confectionery material is substantially unaerated.
  • the coating of relatively unaerated liquid confectionery material is applied subsequent to the application of the aerated layer.
  • the inventive coating process may be used to coat biscuits, confectionery items such as soft centres, bar combinations, frozen confectionery items, cakes and setting yoghurts etc.
  • the present invention is aimed primarily at providing a process for applying a number of chocolate coatings to a product, the coatings containing different levels of aeration, but the invention may be used to produce composite coatings of other confectionery materials.
  • a product the product being provided with a coating of aerated confectionery material and a coating of relatively unaerated confectionery material.
  • FIG. 1 is a schematic illustration of apparatus which uses the inventive process
  • Figure 2 is a schematic cross-section of an item which has been produced by the apparatus shown in Figure 1.
  • Figure 1 shows chocolate coating apparatus 1 which comprises a first coating unit 3, a second coating unit 4 and a conveyor belt 6.
  • the first and second units 3, 4 may be any suitable kind of coating unit. Many such coating units are known in the art.
  • the first and second coating units 3 and 4 may be in the form of manifolds which are generally in the form of tubes and are each provided with an inlet (not referenced) and an elongate outlet (not referenced) which is situated on the underside of each manifold.
  • a coating unit is described in our co-pending application No. GB 9917657.0 filed 28 July 1999, No. GB 9909276.9 filed 22 April 1999, and in application No. PCT/GB00/01555 filed 19 April 2000.
  • Those applications also disclose suitable apparatus for aerating the confectionery material supplied to coating unit 3.
  • Each manifold inlet is connected to a respective liquid confectionery material supply circuit (not illustrated) which may comprise a tempering unit.
  • the chocolate coating apparatus 1 operates as follows.
  • the respective supply circuits feed liquid chocolate into the coating unit, the coating unit 3 being supplied with aerated liquid chocolate and the coating unit 4 being supplied with relatively unaerated liquid chocolate.
  • the coating units 3, 4 provide a curtain of aerated chocolate 7 and a curtain of relatively unaerated chocolate 8 respectively.
  • the chocolate applied by coating unit 3 is typically 25% aerated, that is, the density of the aerated chocolate is 25% less than that of non-aerated chocolate.
  • the bubbles present in the chocolate 7 are typically of microscopic size and are therefore not visible to the naked eye.
  • a product placed on the conveyer belt 10 would first be coated by the aerated chocolate curtain 7.
  • the product would then pass through a cooling tunnel 9 in order to reduce the temperature of the aerated coating.
  • the product is then coated by the relatively unaerated chocolate curtain 8.
  • the resulting item 12 which leaves the apparatus 1 is shown in Figure 2, the product 10 having been provided with an aerated coating 14 and a relatively unaerated coating 15.
  • the aerated coating 14 is provided between the product 10 and the unaerated coating 15.
  • the cooling tunnel 9 may be omitted entirely or may if desired be replaced by an air blower to form a 'skin' on the aerated coating.
  • One advantage of the item 12 is that since unaerated chocolate generally melts less easily than aerated chocolate, the outer relatively unaerated coating reduces the risk of chocolate melting in someone's fingers. Another advantage of the item 12 is that since aerated chocolate is generally paler than unaerated chocolate, the coating of relatively unaerated chocolate improves the colour of the item. Moreover, since aeration can improve taste in some cases, a product coated by apparatus 1 could have improved taste without a deterioration in appearance or handling/shelf life characteristics.
  • a further advantage of coating a product with the apparatus 1 is that since aerated chocolate is generally more viscous than unaerated chocolate, a thick coating of aerated chocolate could be applied at much lower cost than unaerated chocolate but at the same time achieving substantially the same consumer appeal as for a 'thick' chocolate coating.
  • the coating units 3 and 4 may employ dipping or spraying etc instead of enrobing.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

A process for coating a food product (10) comprises applying a coating (14) of aerated liquid confectionery material and applying a coating (15) or relatively unaerated liquid confectionery material. The liquid confectionery material used may be chocolate. Since unaerated chocolate generally melts less easily than aerated chocolate providing the product with an outer coating reduces the risk of chocolate melting in someone's fingers. Several other advantages also result from the inventive process. Since aerated chocolate is generally paler than unaerated chocolate, the coating of relatively unaerated chocolate improves the colour of the item. Moreover, since aeration can improve taste in some cases, a product coated in accordance with the invention could have improved taste without a deterioration in appearance or handling/shelf life characteristics. Yet a further advantage of coating a product in accordance with the inventive process is that, since aerated chocolate is generally more viscous than unaerated chocolate, a thick coating of aerated chocolate could be applied at much lower cost than unaerated chocolate but at the same time achieving substantially the same consumer appeal as for a 'thick' chocolate coating.

Description

CONFECTIONERY COATINGS
This invention relates to the application of confectionery coatings and particularly to the application of a number of confectionery coatings containing different levels of aeration.
Where the context admits, the term 'aerated' will be used herein to cover bubbles containing gases other than air. For example, bubbles of nitrogen may be used.
According to a first aspect of the invention there is provided a process for coating a product comprising applying a coating of aerated liquid confectionery material and applying a coating of relatively unaerated liquid confectionery material.
Preferably the coating of relatively unaerated liquid confectionery material is substantially unaerated.
Preferably the coating of relatively unaerated liquid confectionery material is applied subsequent to the application of the aerated layer.
The inventive coating process may be used to coat biscuits, confectionery items such as soft centres, bar combinations, frozen confectionery items, cakes and setting yoghurts etc.
The present invention is aimed primarily at providing a process for applying a number of chocolate coatings to a product, the coatings containing different levels of aeration, but the invention may be used to produce composite coatings of other confectionery materials. According to a second aspect of the invention there is provided a product, the product being provided with a coating of aerated confectionery material and a coating of relatively unaerated confectionery material.
The invention will now be further described, by way of example only, with reference to the accompanying drawings, in which:
Figure 1 is a schematic illustration of apparatus which uses the inventive process, and
Figure 2 is a schematic cross-section of an item which has been produced by the apparatus shown in Figure 1.
Figure 1 shows chocolate coating apparatus 1 which comprises a first coating unit 3, a second coating unit 4 and a conveyor belt 6.
The first and second units 3, 4 may be any suitable kind of coating unit. Many such coating units are known in the art.
The first and second coating units 3 and 4 may be in the form of manifolds which are generally in the form of tubes and are each provided with an inlet (not referenced) and an elongate outlet (not referenced) which is situated on the underside of each manifold. Such a coating unit is described in our co-pending application No. GB 9917657.0 filed 28 July 1999, No. GB 9909276.9 filed 22 April 1999, and in application No. PCT/GB00/01555 filed 19 April 2000. Those applications also disclose suitable apparatus for aerating the confectionery material supplied to coating unit 3. Each manifold inlet is connected to a respective liquid confectionery material supply circuit (not illustrated) which may comprise a tempering unit.
In use, the chocolate coating apparatus 1 operates as follows. The respective supply circuits feed liquid chocolate into the coating unit, the coating unit 3 being supplied with aerated liquid chocolate and the coating unit 4 being supplied with relatively unaerated liquid chocolate.
The coating units 3, 4 provide a curtain of aerated chocolate 7 and a curtain of relatively unaerated chocolate 8 respectively. The chocolate applied by coating unit 3 is typically 25% aerated, that is, the density of the aerated chocolate is 25% less than that of non-aerated chocolate. The bubbles present in the chocolate 7 are typically of microscopic size and are therefore not visible to the naked eye.
The term 'relatively unaerated coating' used herein should be taken to mean both a coating which has not been aerated and also a coating which has been aerated to a certain extent but which would nevertheless be considered to be substantially unaerated relative to the other (aerated) coating 14.
A product placed on the conveyer belt 10 would first be coated by the aerated chocolate curtain 7. The product would then pass through a cooling tunnel 9 in order to reduce the temperature of the aerated coating. The product is then coated by the relatively unaerated chocolate curtain 8. The resulting item 12 which leaves the apparatus 1 is shown in Figure 2, the product 10 having been provided with an aerated coating 14 and a relatively unaerated coating 15. The aerated coating 14 is provided between the product 10 and the unaerated coating 15. In some embodiments the cooling tunnel 9 may be omitted entirely or may if desired be replaced by an air blower to form a 'skin' on the aerated coating.
One advantage of the item 12 is that since unaerated chocolate generally melts less easily than aerated chocolate, the outer relatively unaerated coating reduces the risk of chocolate melting in someone's fingers. Another advantage of the item 12 is that since aerated chocolate is generally paler than unaerated chocolate, the coating of relatively unaerated chocolate improves the colour of the item. Moreover, since aeration can improve taste in some cases, a product coated by apparatus 1 could have improved taste without a deterioration in appearance or handling/shelf life characteristics.
Yet a further advantage of coating a product with the apparatus 1 is that since aerated chocolate is generally more viscous than unaerated chocolate, a thick coating of aerated chocolate could be applied at much lower cost than unaerated chocolate but at the same time achieving substantially the same consumer appeal as for a 'thick' chocolate coating.
The coating units 3 and 4 may employ dipping or spraying etc instead of enrobing.

Claims

1. A process for coating a product (10) comprising applying a coating (14) of aerated liquid confectionery material and applying a coating (15) of relatively unaerated liquid confectionery material.
2. A process as claimed in claim 1 in which the coating (15) of relatively unaerated liquid confectionery material is substantially unaerated.
3. A process as claimed in claim 1 or claim 2 in which the coating (15) of relatively unaerated liquid confectionery material is applied subsequent to the application of the aerated layer (14) .
4. A process as claimed in any of the preceding claims in which the confectionery material of both layers (14, 15) is chocolate.
5. A product provided with a first coating (14) of aerated confectionery material and a second coating (15) of relatively unaerated confectionery material, the second coating overlaying the first coating.
PCT/GB2000/003268 1999-08-27 2000-08-25 Confectionery coatings WO2001015543A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU67128/00A AU6712800A (en) 1999-08-27 2000-08-25 Confectionery coatings

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9920300.2 1999-08-27
GBGB9920300.2A GB9920300D0 (en) 1999-08-27 1999-08-27 Confectionery coatings

Publications (1)

Publication Number Publication Date
WO2001015543A1 true WO2001015543A1 (en) 2001-03-08

Family

ID=10859907

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2000/003268 WO2001015543A1 (en) 1999-08-27 2000-08-25 Confectionery coatings

Country Status (3)

Country Link
AU (1) AU6712800A (en)
GB (1) GB9920300D0 (en)
WO (1) WO2001015543A1 (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1276385A1 (en) * 2000-04-20 2003-01-22 Effem Foods Pty Ltd. Shelf stable confectionery
WO2004056191A1 (en) * 2002-12-23 2004-07-08 Mars Incorporated Aerated chocolate with microbubbles for improved stability
EP1440620A1 (en) * 2003-01-23 2004-07-28 Mederer GmbH Candy
WO2011138153A1 (en) 2010-05-04 2011-11-10 Nestec S.A. Frozen confectionery with aerated coating
WO2012085077A1 (en) * 2010-12-23 2012-06-28 Unilever Plc A frozen confection product comprising an aerated coating and a process for making such a product
WO2013143938A1 (en) 2012-03-30 2013-10-03 Unilever Plc Aerated chocolate composition
WO2012175970A3 (en) * 2011-06-23 2014-02-06 Cosmetic Warriors Ltd Composition
US10111826B2 (en) 2012-12-11 2018-10-30 Cosmetic Warriors Limited Solid cosmetic composition having dispersed therein gas bubbles, and a process for making a solid cosmetic composition
BE1027824B1 (en) * 2019-12-06 2021-07-05 Confiserie Vandenbulcke Nv FILLED CHOCOLATE PRODUCT AND PROCEDURE FOR PRODUCING A FILLED CHOCOLATE PRODUCT

Citations (12)

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Publication number Priority date Publication date Assignee Title
US4081559A (en) * 1975-07-22 1978-03-28 Cadbury Limited Edible composition and method of manufacturing same
FR2508280A1 (en) * 1981-06-24 1982-12-31 Gen Foods Corp Three-component confectionery prods. - comprising crisp core coated with layers of chocolate and carbonated candy
US4410552A (en) * 1981-08-13 1983-10-18 Godiva Chocolatier, Inc. Composite confection
US4499113A (en) * 1981-08-26 1985-02-12 Meiji Seika Kaisha, Ltd. Process for preparing snack products with expanded coating
JPS6156045A (en) * 1984-08-27 1986-03-20 Meiji Milk Prod Co Ltd Multilayered ice and its making method
GB2217174A (en) * 1988-04-20 1989-10-25 Unilever Plc Confection
JPH03240442A (en) * 1990-02-16 1991-10-25 Kyodo Nyugyo Kk Frozen desert having excellent texture
DE4203086C1 (en) * 1992-02-04 1993-05-27 Sollich Gmbh & Co Kg, 4902 Bad Salzuflen, De Appts. for coating chocolate material on food pieces - comprises mesh belt carrying pieces through vertical flowing curtain of coating material, preliminary curtain being formed by passing material over frame
DE4214581C1 (en) * 1992-05-01 1993-07-29 Inst Getreideverarbeitung Confectionery - has two different concentric foam fillings on pastry base coated with e.g. chocolate
JPH06319458A (en) * 1993-05-10 1994-11-22 Kanebo Ltd Composite frozen sweet and its production
WO1995021536A1 (en) * 1994-02-11 1995-08-17 Unilever Plc Coating for ice confection
EP0919133A2 (en) * 1997-11-28 1999-06-02 Tip Top Investments Limited Frozen confections and their manufacture

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4081559A (en) * 1975-07-22 1978-03-28 Cadbury Limited Edible composition and method of manufacturing same
FR2508280A1 (en) * 1981-06-24 1982-12-31 Gen Foods Corp Three-component confectionery prods. - comprising crisp core coated with layers of chocolate and carbonated candy
US4410552A (en) * 1981-08-13 1983-10-18 Godiva Chocolatier, Inc. Composite confection
US4499113A (en) * 1981-08-26 1985-02-12 Meiji Seika Kaisha, Ltd. Process for preparing snack products with expanded coating
JPS6156045A (en) * 1984-08-27 1986-03-20 Meiji Milk Prod Co Ltd Multilayered ice and its making method
GB2217174A (en) * 1988-04-20 1989-10-25 Unilever Plc Confection
JPH03240442A (en) * 1990-02-16 1991-10-25 Kyodo Nyugyo Kk Frozen desert having excellent texture
DE4203086C1 (en) * 1992-02-04 1993-05-27 Sollich Gmbh & Co Kg, 4902 Bad Salzuflen, De Appts. for coating chocolate material on food pieces - comprises mesh belt carrying pieces through vertical flowing curtain of coating material, preliminary curtain being formed by passing material over frame
DE4214581C1 (en) * 1992-05-01 1993-07-29 Inst Getreideverarbeitung Confectionery - has two different concentric foam fillings on pastry base coated with e.g. chocolate
JPH06319458A (en) * 1993-05-10 1994-11-22 Kanebo Ltd Composite frozen sweet and its production
WO1995021536A1 (en) * 1994-02-11 1995-08-17 Unilever Plc Coating for ice confection
EP0919133A2 (en) * 1997-11-28 1999-06-02 Tip Top Investments Limited Frozen confections and their manufacture

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* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 010, no. 219 (C - 363) 31 July 1986 (1986-07-31) *
PATENT ABSTRACTS OF JAPAN vol. 016, no. 025 (C - 0903) 22 January 1992 (1992-01-22) *
PATENT ABSTRACTS OF JAPAN vol. 1995, no. 02 31 March 1995 (1995-03-31) *

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1276385A4 (en) * 2000-04-20 2003-07-09 Effem Foods Shelf stable confectionery
EP1276385A1 (en) * 2000-04-20 2003-01-22 Effem Foods Pty Ltd. Shelf stable confectionery
WO2004056191A1 (en) * 2002-12-23 2004-07-08 Mars Incorporated Aerated chocolate with microbubbles for improved stability
CN100397997C (en) * 2002-12-23 2008-07-02 马尔斯公司 Aerated chocolate with microbubbles for improved stability
EP1440620A1 (en) * 2003-01-23 2004-07-28 Mederer GmbH Candy
CN102917597A (en) * 2010-05-04 2013-02-06 雀巢产品技术援助有限公司 Frozen confectionery with aerated coating
WO2011138153A1 (en) 2010-05-04 2011-11-10 Nestec S.A. Frozen confectionery with aerated coating
WO2012085077A1 (en) * 2010-12-23 2012-06-28 Unilever Plc A frozen confection product comprising an aerated coating and a process for making such a product
WO2012175970A3 (en) * 2011-06-23 2014-02-06 Cosmetic Warriors Ltd Composition
US9884005B2 (en) 2011-06-23 2018-02-06 Cosmetic Warriors Limited Aerated solid cosmetic composition
US10660844B2 (en) 2011-06-23 2020-05-26 Cosmetic Warriors Limited Solid non-edible cosmetic composition
WO2013143938A1 (en) 2012-03-30 2013-10-03 Unilever Plc Aerated chocolate composition
US9560864B2 (en) 2012-03-30 2017-02-07 Conopco, Inc. Aerated chocolate composition
US10111826B2 (en) 2012-12-11 2018-10-30 Cosmetic Warriors Limited Solid cosmetic composition having dispersed therein gas bubbles, and a process for making a solid cosmetic composition
BE1027824B1 (en) * 2019-12-06 2021-07-05 Confiserie Vandenbulcke Nv FILLED CHOCOLATE PRODUCT AND PROCEDURE FOR PRODUCING A FILLED CHOCOLATE PRODUCT

Also Published As

Publication number Publication date
AU6712800A (en) 2001-03-26
GB9920300D0 (en) 1999-11-03

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