WO2012156538A2 - Cutting or embossing tool for frozen confectionery products - Google Patents
Cutting or embossing tool for frozen confectionery products Download PDFInfo
- Publication number
- WO2012156538A2 WO2012156538A2 PCT/EP2012/063367 EP2012063367W WO2012156538A2 WO 2012156538 A2 WO2012156538 A2 WO 2012156538A2 EP 2012063367 W EP2012063367 W EP 2012063367W WO 2012156538 A2 WO2012156538 A2 WO 2012156538A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cutting
- product
- knives
- embossing tool
- tool
- Prior art date
Links
- 238000005520 cutting process Methods 0.000 title claims abstract description 65
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 20
- 238000004049 embossing Methods 0.000 title claims abstract description 19
- 239000011800 void material Substances 0.000 claims abstract description 15
- 239000011248 coating agent Substances 0.000 abstract description 12
- 238000000576 coating method Methods 0.000 abstract description 12
- 239000000499 gel Substances 0.000 description 34
- 239000010410 layer Substances 0.000 description 30
- 239000000203 mixture Substances 0.000 description 11
- 238000001879 gelation Methods 0.000 description 4
- 235000015243 ice cream Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003112 inhibitor Substances 0.000 description 3
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis 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
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
-
- 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
- A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
- A23G1/202—Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally with the associated cutting device
- A23G1/203—Devices for cutting, modelling of a section or plate; Embossing; Punching, e.g. stamping-tool
-
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/26—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for producing frozen sweets on sticks
-
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
- A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
- A23G9/285—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for extruding strips, cutting blocks and manipulating cut blocks
-
- 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
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
- B26D1/00—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor
- B26D1/01—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work
- B26D1/04—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a linearly-movable cutting member
- B26D1/06—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a linearly-movable cutting member wherein the cutting member reciprocates
- B26D1/10—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a linearly-movable cutting member wherein the cutting member reciprocates in, or substantially in, a direction parallel to the cutting edge
- B26D1/11—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a linearly-movable cutting member wherein the cutting member reciprocates in, or substantially in, a direction parallel to the cutting edge with a plurality of cutting members
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
- B26D3/00—Cutting work characterised by the nature of the cut made; Apparatus therefor
- B26D3/08—Making a superficial cut in the surface of the work without removal of material, e.g. scoring, incising
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
- B26D1/00—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor
- B26D1/0006—Cutting members therefor
- B26D2001/0033—Cutting members therefor assembled from multiple blades
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
- B26D1/00—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor
- B26D1/0006—Cutting members therefor
- B26D2001/006—Cutting members therefor the cutting blade having a special shape, e.g. a special outline, serrations
Definitions
- the present invention relates to a cutting or embossing tool for frozen confectionery products comprising at least two elements, each element comprising a void with an inner contour corresponding to the outer contour of the product to be cut or embossed. At least one of the elements comprises at least one knife or embosser with a blade or an embossing surface extending along the inner contour of the void.
- This tool can be used to cut one or more cutting lines or a pattern of cutting lines into the surface of a frozen confectionery product, in particular for products having a peelable gel coating. It can also be used to decorate the surface of a frozen confectionery product with an embossed pattern or image . Background of the invention
- Frozen confectionery products consisting entirely of a frozen gel or comprising a frozen gel are already known and are popular in particular with children.
- a frozen confectionery product comprising a core consisting of a frozen confection, said core being at least partially coated with a frozen flexible edible gel layer
- the frozen dessert stick "Eskimo Monkey" which is sold by Nestle Thailand.
- This product comprises an ice-cream core being coated with a frozen flexible edible gel layer.
- This gel layer can be peeled of by the consumer and eaten separately. Since the gel is resistant to liquefaction, even in the defrosted state, the product parts that have been peeled down by the consumer remain intact without melting and dripping.
- four longitudinal cutting lines are provided in the gel layer, so that four flaps of peel can be peeled off. One thereby achieves a banana-style peeling effect.
- an important feature of the gel used to form the peelable gel layer is that it resists to meltdown even after complete defrosting. This is achieved by the addition of stabilisers such as locust bean gum, kappa- carrageenan, sodium alginate or pectin to the mix.
- stabilisers such as locust bean gum, kappa- carrageenan, sodium alginate or pectin to the mix.
- EP 1339290 A2 describes such a jelly or gel and its use in a composite frozen confectionery product. The content of this document is incorporated herein by reference.
- peeling effect i.e. using longitudinal cutting lines so that flaps can be peeled down. Any attempts to provide different product concepts still involving a similar "play effect" have failed .
- the cutting or embossing tool for frozen confectionery products comprises at least two elements, for example two halves, each element comprising a void with an inner contour corresponding to the outer contour of the
- At least one of the elements comprises at least one knife or embosser with a blade or an embossing surface extending along the inner contour of the void .
- this cutting tool makes it extremely simple to cut virtually any desired pattern of cutting lines into the surface of a frozen confectionery product, e.g. into an outer gel layer or another type of coating.
- the product is kept in a fixed position, e.g. held by its stick if it comprises one.
- the elements of the cutting tool are then closed around the product, with the inner contour of their voids, once the tool is closed, corresponding to the outer contour of the product.
- the knives extending along the inner contour of the void will then be pushed into the outer layer product, e.g. into a gel layer or another coating, and thereby cut the desired cutting line. If embossers rather than knives are used, these will be pushed into the outer layer of the product to print a pattern or an image on the outer surface.
- the cutting tool is opened, i.e. the elements are moved apart and away from the product, and the product which is now provided with the desired cutting line or embossed decoration can be further processed or packaged.
- embossed decoration has to be understood in the present context as any protrusion which can press or print a desired image or pattern into an outer layer of a frozen confectionery product without actually cutting through the outer layer. Neither the product nor the cutting knife or knives have to be rotated, so that no driving mechanism and associated control are needed, and no torsion force is exerted on the stick or the mechanism holding the product in the case of a product without a stick.
- Appropriate cutting tools can be designed for virtually any product shape, one is in particular not limited to cylindrical or symmetrical products.
- a cutting tool consisting of two elements, such as two halves, may be the preferred solution for products having a simple shape and for relatively simple cutting patterns, more complex product shapes may require the use of three or more elements that are closed around the product during the cutting process .
- each element of the tool comprises a set of knives extending in parallel along the inner contour of the void, and these sets of knives form together a cutting line extending spirally over a surface of the frozen confectionery product.
- a spiral cutting line when cut into an outer layer consisting of a frozen peelable gel, allows it to obtain an interesting product with an outer gel layer that can be peeled off in a spiral .
- the cutting line has an inclination of between 3° and 60°, preferably between 5° and 25°, with respect to a plane extending perpendicularly to the symmetry axis of the spiral.
- this axis corresponds to the axis of the inserted stick.
- Such a spiral cutting line can either be straight to form a simple spiral or ondulated. There may be several such cutting lines, e.g. two cutting lines extending spirally forming a double helix.
- a tool consisting of two halves is usually preferred for smaller angles such as up to 20°, whereas for angles above 20°, it may be preferable to use a tool consisting of three or more elements to achieve the desired cutting line.
- At least one element of the tool comprises at least one knife or set of knives defining a cutting line forming a window-like cut-out.
- a cut-out can have virtually any shape, e.g. rectangular, circular, oval, heart-shaped or star-shaped.
- the outer layer of the product consists of a peelable gel coating
- the consumer can peel off the coating covering the cut-out delimited by the cutting line, so that pieces of the gel coating can be peeled off.
- peeling off a cut-out one can also peel-off the coating surrounding a cut ⁇ out shape, so that only one or several sticker-like pieces of coating having a specific shape remain.
- the peeling-off can either be done by the consumer, or already in the factory, so that products with shapes made of a peelable gel coating on an ice cream core can be sold.
- each element of the tool comprises two sets of parallel knives with a first set of knives extending substantially
- the cutting tool furthermore comprises an insert holding the product during cutting and during removal of the sets of knives. This avoids that parts of the gel layer stick to the knives when the cutting tool is opened.
- the blades of the knives should be sufficiently deep, and the void of the elements of the tool should be fitting the product in such a way, that the cutting line extends fully through the gel layer up to the core.
- the depth of cutting corresponds to the thickness of the skin layer or is slightly bigger.
- Figure 1 shows an example of a frozen confectionery product made using a tool according to the invention.
- Figure 2 shows the product of fig. 1 with a gel layer being partially peeled off
- Figure 3 shows an example of a cutting tool according to the invention
- Figure 4 shows the cutting tool of fig. 3 in use.
- Example Figs. 1 and 2 show a frozen confectionery product which comprises a cylindrical ice-cream core 10 (cf. Fig. 2) which is completely coated with a frozen flexible edible gel layer 14.
- a cutting line 16 extends spirally over the gel layer 14 and allows to peel-off the gel-layer 14 in a continuous spiral 18 (cf . fig. 2) .
- the product is produced as follows: For the gel layer, a mix is prepared according to the
- the mix is pasteurized at 85° C for 30 seconds and filled into moulds at a mix temperature of 50 C.
- hydrocolloid or any other gelling agent, a gelation
- the mix can be cooled down after its preparation and stored in the cooled down state. Due to the added gelation controller or inhibitor it can be kept in this state for a relatively long period of time without any degradation. Before use, the mix is reheated, additives that will trigger the gelation are added, and the mix is then processed in the same way as the mix without gelation controller or inhibitor.
- the moulds containing the gel mix are cooled in a cold brine bath until a frozen layer with a thickness of around 3 to 5 mm is formed.
- the remaining mix, which is still liquid, is then sucked back out of the mould.
- the shell is then filled with a standard vanilla ice cream mix.
- a wooden stick is inserted into the product and the product is frozen completely.
- the product is demoulded.
- the mould is warmed up through a warm liquid that is sprayed on the outside of the mould. This allows the surface layer of the product to warm up slightly and to soften, so that demoulding is facilitated.
- the softening also helps to perform the subsequent process step of cutting.
- the cutting tool 20 consists of two halves 20a, 20b, each of the halves having a void 22a, 22b which has the form of a half-cylinder .
- the voids are limited in each of the two halves 20a, 20b by a set of knives 24, 24', 24'' .
- four substantially parallel knives 24, 24', 24'' are arranged substantially in parallel along the void.
- the two halves 20a, 20b of the cutting tool 20 are placed on either side of the product (cf. fig.
- the knives 24, 24', 24'' from both halves touch each other. Together, the knives 24, 24', 24'' from both halves form a spiral that is pressed into the gel layer at the surface of the product.
- the dimensions of the tool 20 and the knives 24, 24', 24'' are chosen in such a manner that the gel layer is completely cut through, i.e. the cutting lines 16 will have a depth of at least 3mm.
- the cutting tool 20 is then opened, i.e. the two halves 20a, 20b are taken apart.
- the gel layer 14 at the surface can be peeled off from the product core in a spiral.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Forests & Forestry (AREA)
- Mechanical Engineering (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
- Knives (AREA)
Abstract
Description
Claims
Priority Applications (11)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA2842310A CA2842310C (en) | 2011-07-22 | 2012-07-09 | Cutting or embossing tool for frozen confectionery products |
US14/234,324 US20140170255A1 (en) | 2011-07-22 | 2012-07-09 | Cutting or embossing tool for frozen confectionery products |
RU2014106502/13A RU2592897C2 (en) | 2011-07-22 | 2012-07-09 | Tool for cutting or embossing for frozen confectionary products |
ES12734924.9T ES2541866T3 (en) | 2011-07-22 | 2012-07-09 | Cutting or embossing tool for frozen confectionery products |
BR112014001269-5A BR112014001269B1 (en) | 2011-07-22 | 2012-07-09 | CUTTING OR RECORDING TOOL FOR FROZEN CANDY PRODUCTS |
MX2014000851A MX343344B (en) | 2011-07-22 | 2012-07-09 | Cutting or embossing tool for frozen confectionery products. |
EP12734924.9A EP2734052B1 (en) | 2011-07-22 | 2012-07-09 | Cutting or embossing tool for frozen confectionery products |
CN201280043841.XA CN103781365B (en) | 2011-07-22 | 2012-07-09 | Cutting or coining tool for frozen confectionery product |
IL230437A IL230437A (en) | 2011-07-22 | 2014-01-13 | Cutting or embossing tool for frozen confectionery products |
ZA2014/01340A ZA201401340B (en) | 2011-07-22 | 2014-02-21 | Cutting or embossing tool for frozen confectionery products |
US15/881,223 US20180146695A1 (en) | 2011-07-22 | 2018-01-26 | Cutting or embossing tool for frozen confectionery products |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNPCT/CN2011/077465 | 2011-07-22 | ||
CN2011077465 | 2011-07-22 |
Related Child Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US14/234,324 A-371-Of-International US20140170255A1 (en) | 2011-07-22 | 2012-07-09 | Cutting or embossing tool for frozen confectionery products |
US15/881,223 Division US20180146695A1 (en) | 2011-07-22 | 2018-01-26 | Cutting or embossing tool for frozen confectionery products |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2012156538A2 true WO2012156538A2 (en) | 2012-11-22 |
WO2012156538A3 WO2012156538A3 (en) | 2013-01-10 |
Family
ID=46508047
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2012/063367 WO2012156538A2 (en) | 2011-07-22 | 2012-07-09 | Cutting or embossing tool for frozen confectionery products |
Country Status (14)
Country | Link |
---|---|
US (2) | US20140170255A1 (en) |
EP (1) | EP2734052B1 (en) |
CN (1) | CN103781365B (en) |
AR (1) | AR087280A1 (en) |
BR (1) | BR112014001269B1 (en) |
CA (1) | CA2842310C (en) |
CL (1) | CL2014000161A1 (en) |
ES (1) | ES2541866T3 (en) |
IL (1) | IL230437A (en) |
MX (1) | MX343344B (en) |
MY (1) | MY168707A (en) |
RU (1) | RU2592897C2 (en) |
WO (1) | WO2012156538A2 (en) |
ZA (1) | ZA201401340B (en) |
Cited By (8)
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WO2016087162A1 (en) * | 2014-12-02 | 2016-06-09 | Nestec S.A. | Apparatus and method for cutting or embossing coatings |
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WO2018046520A1 (en) | 2016-09-12 | 2018-03-15 | Unilever N.V. | A frozen confectionery product |
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WO2015043932A1 (en) * | 2013-09-24 | 2015-04-02 | Unilever N.V. | Shaping tool for frozen confection |
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Also Published As
Publication number | Publication date |
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EP2734052A2 (en) | 2014-05-28 |
EP2734052B1 (en) | 2015-05-06 |
CN103781365A (en) | 2014-05-07 |
MY168707A (en) | 2018-11-29 |
CA2842310C (en) | 2020-02-25 |
CA2842310A1 (en) | 2012-11-22 |
RU2014106502A (en) | 2015-08-27 |
RU2592897C2 (en) | 2016-07-27 |
US20180146695A1 (en) | 2018-05-31 |
BR112014001269B1 (en) | 2018-08-07 |
IL230437A (en) | 2016-09-29 |
CL2014000161A1 (en) | 2014-08-01 |
MX2014000851A (en) | 2014-04-30 |
BR112014001269A2 (en) | 2017-02-21 |
MX343344B (en) | 2016-11-01 |
ZA201401340B (en) | 2015-12-23 |
IL230437A0 (en) | 2014-03-31 |
ES2541866T3 (en) | 2015-07-27 |
CN103781365B (en) | 2016-07-13 |
WO2012156538A3 (en) | 2013-01-10 |
US20140170255A1 (en) | 2014-06-19 |
AR087280A1 (en) | 2014-03-12 |
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