WO2013004575A1 - Denrée alimentaire à plusieurs composants - Google Patents

Denrée alimentaire à plusieurs composants Download PDF

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Publication number
WO2013004575A1
WO2013004575A1 PCT/EP2012/062501 EP2012062501W WO2013004575A1 WO 2013004575 A1 WO2013004575 A1 WO 2013004575A1 EP 2012062501 W EP2012062501 W EP 2012062501W WO 2013004575 A1 WO2013004575 A1 WO 2013004575A1
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WO
WIPO (PCT)
Prior art keywords
food
food component
component
cavity
components
Prior art date
Application number
PCT/EP2012/062501
Other languages
German (de)
English (en)
Inventor
Hartmut Jacobs
Original Assignee
Hartmut Jacobs
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 Hartmut Jacobs filed Critical Hartmut Jacobs
Priority to DE112012002792.2T priority Critical patent/DE112012002792A5/de
Publication of WO2013004575A1 publication Critical patent/WO2013004575A1/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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/007—Processes for making 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/007—Processes for making 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
    • A23G3/0078—Removing articles from the mould; Associated manipulation
    • 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
    • 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
    • A23G3/56—Products with edible or inedible supports, e.g. lollipops
    • 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
    • A23G3/56—Products with edible or inedible supports, e.g. lollipops
    • A23G3/566—Products with edible or inedible supports, e.g. lollipops products with an edible support, e.g. a cornet
    • 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
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • 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

Definitions

  • the invention relates to a multi-component food, a process for its preparation and its use as a device.
  • DE 3941490 AI describes a candy in candy form for consumption by humans and simultaneous supply of substances that support physical performance.
  • the confectionery comprises a core consisting of a fruit gum mass and an outer dragee envelope containing soluble minerals in dispersed form.
  • the Drageeumhüllumg is not nondestructively separable from the core.
  • US 6,004,334 A relates to a tongue cleaning device made of a soluble candy whose fluted top is to fulfill the tongue cleaning function.
  • the back consists of a fruit gum mass, which is firmly connected to the candy mass. A separation of the two components is non-destructive not possible.
  • EP 0323686 A1 describes a food product with a cover or packaging in which the food product is incorporated.
  • a similar product is described in U.S. Patent 4,902,519.
  • DE 3217409 Al describes a method for the production of confectionery moldings, which are pressed with Formbrettstempeln in a molding powder of powder boxes form beds and beyond depressions which have approximately a hemispherical shape. The powder boxes are then moved from a Formbetteindwolf in which they stood still, in a secondary position in which they again stand still. In this auxiliary position, confectionery balls are introduced into the depressions, which are then poured energy station into the confectionery mass. For this purpose, a special ball dispenser is used, which lets the candy balls fall from a few centimeters high into the wells. However, the ingredients of the confectionery are not non-destructively separable from each other.
  • DE 19652923 C1 relates to a process for the production of gummy candy from at least two different masses, in particular fruit gum sweetener masses, which, however, can not be separated from each other in a nondestructive manner. Analog candy goods are also described in DE 19849816 C1.
  • DE 100 33 849 AI relates to a device on the tongue, with which an actuation is carried out by the tongue, wherein the device is releasably secured to the tongue, in particular at the tongue tip.
  • www.cookitlikelilian.de/bloq/2010/15ll/veqetarisch-qefullte- paprikaschoten describes the production of vegetarian stuffed peppers, in which the lid of a pepper is cut, Cores and stems are removed and then the cavity is filled with a filling.
  • the product comprises a first portion with respective flavoring agents, which portion is subjected to attack as soon as it is brought into the mouth of the consumer, thereby releasing first flavoring agents and a second portion associated with the first portion and second Taste-giving means, said second part 3 is also exposed to an attack when it is brought into the mouth of the consumer, whereby the second flavor-giving agents are released, wherein the first part and the second part together a volume for receiving defining a third part of the product, each comprising third taste-giving agent, the product being characterized in that the first part and the second part are adapted to be separable so that once the product is placed in the mouth, so that the third part becomes accessible, whereby the third taste-giving agents are released i the first part and the second part with an edible adhesive which dissolves as soon as the product is placed in the mouth or held together by mechanical interference.
  • the object of the present invention is to provide a multi-component food from at least two non-destructively separable / soluble food components 2.3 available. The different food components
  • a multi-component food 1 from at least two non-destructively separable / detachable food components 2.3, wherein a first food component 2 has an outwardly open cavity, 4 in particular in the form of a blind hole, in the a second food component 3 engages positively or non-positively.
  • Foods for the purposes of the present invention also include food supplements, medical devices, medicines and prophylactic agents.
  • the cavity 4, which is designed in particular as a blind hole, and thus also the food component 3, can comprise any desired geometric shapes, for example the shape of a cap, a pot, a bushing, a cone, an optionally open-sided cylinder, a truncated sphere, a cuboid, a pyramid , assume a hollow profile or an optionally unilaterally open hose.
  • the cavity 4 may also be the geometry of a be adapted to human tongue and thus also have the shape of a blind hole.
  • a component of the present invention is not only the directly intermeshing food components 2, 3 but also the separate combination of the respective food components 2, 3, in particular if they are in a common packaging.
  • Medicaments within the meaning of the present invention include all common pharmaceutical solid dosage forms, such as tablets, capsules, dragees, powders or the like, which can be prepared by methods which are conventional in the pharmaceutical industry.
  • the present invention can thus also be used as a building block for medicaments, for example in the combination of medicaments which are not compatible in direct contact with one another or for Personalization or customization in particular of medicines or dietary supplements.
  • release agents between the food components 2 and 3, here in particular drug components 2 and 3 it is possible to use customary coatings, for example film coatings, in pharmacy.
  • the invention can also be used for masking individual constituents with undesirable taste properties.
  • the food according to the invention can also be a multiplicity of food components 2, 3 which can interpenetrate in cascade. This includes, for example, the formation of chain-shaped foods.
  • the first and / or the second food component 2, 3 is particularly preferably made from pasta or confectionery. It is helpful for the nondestructive separation / dissolution of the food components 2, 3 to have a distinguishable elasticity in order to extract the food component 3 which is at least partially located in the outwardly open cavity 4 of the first food component 2. Necessary for the nondestructive separation / solution of the food components 2,3 is a distinguishable elasticity when the cavity 4 has undercuts 13, 13. Accordingly, it is particularly preferred for the purposes of the present invention that the food component 2 comprises compliant, especially elastic material, in particular fruit gum, soft candy, liquorice gum, ice cream, bread and baked goods and cheese. If appropriate, the flexibility or elasticity of the food component 2, 3 can also be achieved only in a subsequent treatment step of the foodstuff 1, for example by cooking (for example noodles).
  • the consumer can let the second food component 3 by pressure with the fingers, teeth, lips or tongue on the first food component 2 out and catch with your mouth if necessary.
  • the first food component 2 may still be in a flexible plastic mold, so that the customer does not necessarily have to touch the first food component 2 directly with his or her fingers.
  • a flexible plastic mold is optionally removed only when attaching a tongue candy on the tongue, so that this process can be done without direct contact of the food component with the hands.
  • Lollipops can also be produced according to the invention. These are at least two layers / two parts.
  • the example outer layer may consist of fruit gum, chewing gum mass, soft candy mass and the second inner food component 2 (confectionery) of hard candy mass, such as a normal lollipop.
  • the stem is introduced during the manufacturing process in the hard candy by conventional methods.
  • the food component 3 is already a finished lollipop with stem.
  • the first food component 2 for example (confectionery) preferably consists of elastic material, in particular fruit gum, soft candy and / or licorice, it is particularly preferred according to the present invention, when the second food component 3 of non-elastic material, in particular hard candy or chocolate consists.
  • the food 1 according to the invention is characterized in that the first food component 2 has a structured outer surface 5 and / or an inner surface 6 of the cavity 4 which is identically or differently structured. According to the invention, all conceivable surfaces with ribs, knobs or threaded structures are therefore conceivable.
  • foodstuffs 1 can be realized in which the food component 3 is held in the cavity 4 by air cutouts, recesses or projections.
  • the second food component 3 it is particularly preferred for the second food component 3 to have a structured outer surface 7. This engages in the cavity 4 of the first food component 2. It is very particularly preferred in this sense that the surface 6 of the cavity 4 and the surface 7 are congruent with each other.
  • a congruent is understood to mean that the Surfaces designed according to the key-lock principle, for example, the outer surface 7 helically engages in a nut-like threaded inner surface 6.
  • This may include, for example, beeswax or honey, in the event that the food components 2,3 would otherwise stick together due to their stickiness.
  • solid powdery or crystalline substances for example sugar or crystalline organic acids, as parting agents, which, because of their solid state of aggregation, enable a separation of the food components 2, 3.
  • the separating agent can therefore also fulfill an adhesive function, so that the two food components 2, 3 do not fall apart. This is possible, for example, by sugar, which absorbs when exposed to heat or, where appropriate, moisture and thereby partially or completely dissolved. This layer then has a certain adhesive effect, but does not affect the nondestructive separation / solution of the food component 2.3.
  • a further embodiment of the present invention consists in a method for producing a multi-component food 1 from at least two non-destructively separable / dissolvable food components 2,3, wherein
  • At least one second prefabricated food component 3 or at least one mold is connected to this first food component 2 to be created in a non-destructively releasable / separable manner. After loosening / separating out the second food component 3, a three-dimensional shape is produced in the case of the first food component 2. It is usually a one-sided open mold, which may also contain undercuts.
  • a food component 3 for forming another food component 2, since ingestion of this food component 3 poses no health risk.
  • another object for forming the food component 2 can be used instead of the food component 3.
  • the materials used for shaping can optionally be replaced by a further food component 3 in a later method step.
  • a food component 3 is pressed into a first food component 2 or placed in its production process so that the first food component 2 is connected to the second food component 3 (releasably). After the two parts have been separated from each other, a surface change or depression remains in the first part. The result is a three-dimensional pronounced form of a food component.
  • the food component 2 As an alternative to immersion methods for producing the food component 2 by immersing a positive mold with material deposition on the positive mold and subsequent separation from the positive mold, it is also possible to prepare the food component 2 by pouring over a positive mold of the food component 3, whereby the cavity 4 of the food component 2 is formed. In an analogous manner, the food component 3 can be produced.
  • sweets on the market such as fruit gum masses are almost exclusively relief-like two-dimensional pronounced.
  • the depth effect of the first food 2 is effected by the second food component 3.
  • the second food component 3 is a confectionery that is first removed by the consumer, then the consumer himself is involved in the production process of the three-dimensional confectionery.
  • the confectionery sector can be used in the production of three-dimensional fruit gums even on the proven for decades simple and inexpensive method to pour the liquid fruit gum in starch powder forms.
  • a second confectionery, or a further food component 3 optionally a second fruit gum, which has already hardened, pushed in, permanently up to Keep hardened or dipped only briefly (immersion method).
  • the liquid mass is partially displaced by the second food component 3.
  • the now connected confectionery can undergo the usual steps be released from the starch powder and optionally treated with further beeswax.
  • the consumer may, if he so wishes, non-destructively separate / remove the second food component 3 from the first food component 2 and consume them individually or simultaneously and / or palpate the exposed cavity with his tongue and arrive at a new taste sensation.
  • the first food component 2 can also be placed on the tongue in order to enable a new game / fun and enjoyment variant.
  • the liquid fruit gum mass of the first food component 2 can also be poured in the form of consumable plastic.
  • Advantageous are plastic molds that can later take over packaging functions simultaneously.
  • the second food component in particular the confectionery, should, if it is large and heavy and runs the risk of penetrating the rich mass, be kept from the outside until a certain degree of cooling and thus hardness of the first food component, especially confectionery, is reached.
  • the second mold creates a cavity in the device to be manufactured. From Advantageous, for example, threads or undercuts, in the second food component 3, which can be transferred to the first food component 2 in the manufacturing process.
  • Another method in the context of the present invention consists in a dipping process, wherein, for example, a mold is dipped in liquid fruit gum mass and this leaves something to harden. Repeating the process optionally with the use of a release agent with another liquid confectionery component in a different flavor, color, etc., one arrives in this way to a coated, cascade-like structure.
  • Dipping methods are known per se. With the help of the present invention, however, open molds are to be formed, which optionally have undercuts. For this purpose, one either uses flexible food components with a certain restoring effect or makes a punch more flexible so that it does not expand the food component 2 when it is loosened.
  • the present invention furthermore also encompasses liquid / viscous food components which contain at least two coloring and / or flavoring constituents, such that they are incorporated in a partially stirred manner like a strudel.
  • This structure is maintained even when the second food component 3 is pressed into the first one.
  • the second food component 3 can also are screwed into it, whereby the mashed first confectionery mass is stirred even more or stirred for the first time.
  • the resulting confectionery has after hardening a corresponding at least two-tone and possibly a flavor peculiarity with a swirl-like course. This can be used to make the threads, which are present on the second food component 3 as a negative shape, different colored and / or andersgeschmacklich.
  • color components and / or flavor components which are dissolved or activated by the heat and / or the liquid state of the first sweet can also be attached to the second food component 3 or the second form.
  • the second food component 3 or the corresponding stamp mold should be provided with a release agent.
  • Release agents for the purposes of the present invention include, for example, beeswax, oil / fats and starches or even an optionally consumable film.
  • the second food component 3 can already be pulled out after the mass has cooled. Alternatively, it can be left and will only be removed by the consumer before consumption.
  • the second food component 3 should be relatively soft, yet be able to withstand the pressure when immersed in the still liquid food component 2. A later removal is easily possible if the second food component 3 in turn is more flexible and softer than the created food component 2.
  • a mold or inflated form find use whose filler, such as powder, liquid or gas is discharged before demolding.
  • the first food component and / or the second food component 3 may be provided on its outer surface with various substances, which facilitates subsequent demolding. Substances that leave a sticky consistency can help to improve the subsequent retention of the confectionery on the tongue; Tasty changes inside the confectionery are also possible, outside for example sour and inside sweet, or inside very hot or the second form can be sucked or crushed, be bitten and are special substances inside the food 1 in the cavity 4 and thus ultimately on the tongue or mouth.
  • An alternative approach is to first pour a liquid food component 2 into a recess of starch powder or into a plastic mold. Subsequently, the still viscous surface of this food component 2 is covered with a flexible optionally consumable plastic film, which may for example consist of silicone / rubber or cellophane.
  • a stamp for example made of plastic, metal, gypsum or a food component 3 pushes this covered with a plastic film viscous mass and creates an open cavity there. The film prevents sticking with the stamp and stabilizes the three-dimensional shape of the food 1. After the hardening of the food component 2, the stamp away. The film may remain and be removed by the consumer before consumption or may be consumed.
  • the stamping into the starch powder can also take place by means of (relatively small) food components 3. These must, so that they can form an inner shape in the food component to be created 2, be smaller than the shape they would leave by their impression. In order for these relatively small shapes to leave larger impressions in the starch powder, these forms must be agitated in the starch powder in all directions by, for example, 1 to 4 mm (corresponding to the desired layer thickness) of the new food 1. Alternatively, the starch powder box can be moved in all directions or only horizontally and the punch shape vertically.
  • FIG. 1 shows a food 1 according to the invention, which comprises the two food components 2, 3 which are non-destructively separable from one another.
  • an outer shape of the food component 3 is moved in the form of a stamp having a surface 7 in the direction of a box 10 filled with starch powder.
  • FIG. 3 it is shown that the mold 3 has penetrated into the starch powder up to a marking defined by the upper dashed line.
  • FIG. 4 it is shown that the mold is removed from the starch powder, thereby producing an impression in the starch powder as a cavity 4 having a surface configuration 11.
  • This surface configuration 11 / impression is partially filled in FIG. 5 with a liquid food component 2, here for example a liquid fruit gum mass.
  • FIG. 7 shows a process state after the food component 2 has reached a certain degree of hardness and forms a cavity 4 in the form of a blind hole.
  • the mold 3 is thus pulled out of the food component 2 and leaves a surface 6 of the food component 2, which is here the surface 7 of the mold 3 is congruent.
  • FIG. 8 shows a food component 3 with a film-like casing 12.
  • the impression partially filled with the food component 2 was likewise covered with a film 12a.
  • a food component 3 or else a corresponding stamp mold is pressed into a starch powder box 10.
  • the cavity 4 shown in FIG. 10 is formed in the form of a blind hole.
  • FIG. 10 it is shown that the mold 3 is moved in the horizontal and vertical direction into the cavity 4 formed as a blind hole.
  • Fig. 11 shows a spherical upwardly open shape of the cavity 4 with undercuts 13, 13a, wherein the dashed line 14, 14a shows an alternative spherical impression in the starch powder without undercuts.
  • Fig. 12 shows the shape of Fig. 11, wherein this cavity 4 is partially filled with a food component 2.
  • a spherical food component 3 is shown, which is on the way to penetrate into the partially filled shape of the cavity 4 of the food component 2.
  • a release agent here sugar crystals.
  • the spherical mold 3 has penetrated into the food component 2.
  • the food component 2 was pushed aside and molded.
  • the spherical shape of the food component 3 is enclosed by the food component 2 up to the upper 1/5 limit.
  • FIG. 15 we show that there is additionally a film 12a between the food component 2 and the food component 3, which penetrates into the cavity 4 formed as a blind hole.
  • the inner food component 3 and its outer surface 7 are shown.
  • the outer surface 7 consists of an external thread.
  • the food component 2 in Figure 17 whose inner surface 6 of the cavity 4 consists of an internal thread.
  • FIG. 18 shows the cascade-like structure of the food 1 according to the invention in which the food component 3 likewise has a cavity in which the food component 3a engages.

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

Abstract

L'invention concerne une denrée alimentaire à plusieurs composants, un procédé pour la produire et pour l'utiliser en tant que dispositif.
PCT/EP2012/062501 2011-07-01 2012-06-27 Denrée alimentaire à plusieurs composants WO2013004575A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE112012002792.2T DE112012002792A5 (de) 2011-07-01 2012-06-27 Mehrkomponentiges Lebensmittel

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102011106282.7 2011-07-01
DE102011106282A DE102011106282A1 (de) 2011-07-01 2011-07-01 Mehrkomponentiges Lebensmittel

Publications (1)

Publication Number Publication Date
WO2013004575A1 true WO2013004575A1 (fr) 2013-01-10

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PCT/EP2012/062501 WO2013004575A1 (fr) 2011-07-01 2012-06-27 Denrée alimentaire à plusieurs composants

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DE (2) DE102011106282A1 (fr)
WO (1) WO2013004575A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105815538A (zh) * 2016-03-28 2016-08-03 内蒙古蒙牛乳业（集团）股份有限公司 冷冻饮品及其制备方法
DE102016100318A1 (de) * 2016-01-11 2017-07-13 Winkler und Dünnebier Süßwarenmaschinen GmbH Vorrichtung zur Formung von Schalen aus einer schmelzflüssigen Masse

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2939546A1 (fr) * 2014-04-29 2015-11-04 Marco Beretta Kit de pièces contenant un produit alimentaire à base de fromage et une préparation alimentaire naturelle
IT201900021141A1 (it) * 2019-11-14 2021-05-14 Bertagni 1882 S P A Metodo per la realizzazione di pasta alimentare fresca ripiena e relativa pasta alimentare ripiena

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DE3217409A1 (de) 1982-05-08 1983-11-10 Katjes Fassin GmbH + Co. KG, 4240 Emmerich Verfahren und vorrichtung zur herstellung von suesswarenformteilen
US4902519A (en) 1987-01-16 1990-02-20 Wm. Wrigley Jr. Company Lollipop-type confection formed and packaged in an elastic mold
EP0323686A1 (fr) 1988-01-07 1989-07-12 Epiphany, Inc. Produit alimentaire composite
DE3941490A1 (de) 1989-12-15 1991-06-20 Mederer Gmbh Suessware in bonbonform
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DE19849816C1 (de) 1998-10-29 2000-04-20 Mederer Gmbh Verfahren zur Herstellung von Gummibonbonwaren aus vorzugsweise mehreren unterschiedlichen Bonbonmassen, insbesondere Fruchtgummibonbonmassen, und Gummibonbon
DE10033849A1 (de) 1999-07-14 2001-01-25 Hartmut Jacobs Vorrichtung an der Zunge
US6228406B1 (en) * 1999-08-14 2001-05-08 Anna Borzuta Process for isolating filling from outer edible shell member
EP1080644B1 (fr) 1999-09-06 2003-10-29 Soremartec S.A. Produit comestible composé par au moins trois piéces séparées
DE69912421T2 (de) 1999-09-06 2004-08-05 Ferrero Ohg Mbh Zusammengesetztes, essbares Produkt aus mindestens drei getrennten Teilen
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DE102016100318A1 (de) * 2016-01-11 2017-07-13 Winkler und Dünnebier Süßwarenmaschinen GmbH Vorrichtung zur Formung von Schalen aus einer schmelzflüssigen Masse
DE102016100318B4 (de) 2016-01-11 2019-09-19 Winkler und Dünnebier Süßwarenmaschinen GmbH Vorrichtung zur Formung von Schalen aus einer schmelzflüssigen Masse
CN105815538A (zh) * 2016-03-28 2016-08-03 内蒙古蒙牛乳业（集团）股份有限公司 冷冻饮品及其制备方法
CN105815538B (zh) * 2016-03-28 2020-01-31 内蒙古蒙牛乳业（集团）股份有限公司 冷冻饮品及其制备方法

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