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
  • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
  • A23G1/005—Moulding, shaping, cutting or dispensing chocolate
  • A23G1/0053—Processes of shaping not covered elsewhere
  • A23G1/0063—Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum or an endless band, or by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding or transfer moulding
• • 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
• • 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
  • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
  • A23G1/0079—Chocolate moulds processing
• • 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
  • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
  • A23G1/0079—Chocolate moulds processing
  • A23G1/0083—Chocolate moulds processing characterised by the material of the moulds
  • A23G1/0086—Moulding in plastic or elastomeric material, or plastic or elastomer coated material
• • 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
  • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
  • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
  • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
• • 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
  • A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
  • A23G7/0043—Other processes specially adapted for the chocolate or confectionery industry
  • A23G7/0093—Cooling or drying

Definitions

• the present invention relates to a method for manufacturing a confectionery product, more particularly a method in which a confectionery mass is solidified so as to produce a confectionery product.
• a confection is typically cooled by passing it through a tunnel which is divided into zones having different temperatures, the different temperatures being attained using a series of cooling units. Initial cooling is usually mild, particularly if the confection is enrobed with chocolate. The confection is then passed through the zone having the lowest temperature (e.g. about 13 °C) before being warmed slightly prior to exiting the cooler to prevent condensation forming on the confection. It is also necessary to carefully control moisture levels inside the cooler to prevent condensation forming on the confection,
• a further disadvantage of conventional confectionery coolers is that it is difficult to control the cooling process when there is a stoppage in the production line (i.e. movement of the confections through the cooler is halted) .
• a first embodiment of the present invention xs a method for producing a confectionery product comprising the steps of:
• the primary package is impervious to both the confectionery mass and the liquid.
• This method allows the confectionery mass to be solidified more rapidly than using a conventional cooler without deterioration in product quality ' ⁇ i.e. without fat- and sugar-blooming ) and without the investment , operation and maintenance costs associated with a cooler. Cooling can be easily controlled by adjusting the temperature of the liquid and the immersion period.
• the confectionery (r.e, sugar- or sugar substitute- containing) mass can be fat-based, examples of which include chocolate, caramel, toffee and confectionery emulsions, in a particular embodiment, the confectionery mass comprises, or consists of, tempered, chocolate, meaning that the chocolate has undergone controlled heating and cooling so that it contains predominantly Type V fat crystals. Tempering processes are well known. Tempered chocolate provides optimal taste, texture , appearance and "snap".
• the primary package should enable heat conduction to some extent so that the confectionery mass solidifies whilst immersed in the liquid. This may depend on the thickness of the package and the thicknes-s of the confectionery mass.
• the primary package suitably has a thermal conductivity of at least 0.1 W/irn.K) ,
• the primary package may be formed from a polymeric material (i.e. a polymer-containing material) so that the package can be produced without difficulty and the. package is impervious to the confectionery mass and the liquid.
• the primary package comprises at least one of polyvinyl chloride (-PVC) , polyethylene teraphthalate, polypropylene, pclyami.de, polyethylene and copolymers thereof.
• the primary package comprises, or consists essentially of f polypropylene.
• the primary package comprises a mould portion which causes the confectionery mass to solidify in a predetermined shape. This means that a portion of the primary package has the predetermined shape and does not lose this shape when the package is immersed in the cooling liquid.
• the package may, for instance, contain a concave portion into which confectionery mass is deposited.
• the mould portion can comprise a plurality of cavities which are semi-filled or completely filled by the confectionery mass.
• the cavities may be embossed or engraved in order to form a decorative element on the solidified confectionery ma s s .
• the primary package may have no predetermined shape.
• the package may be formed from a flexible material ⁇ e.g. a polymeric material) which takes on the shape of at least, part of the unsolidified confectionery mass.
• the mass sealed in the primary package can have a viscosity of ⁇ 6 Pa . s at 40°C and a shear rate of 5 s -1 .
• the primary package may comprise a flexible film of material comprising a single layer or a plurality of layers connected together by lamination or the like.
• the confectionery asss can be shaped inside the primary package by vibrating the package. Vibration can be used to spread the mass out so that it forms a thin layer which is rapidly solidified when immersed, in the liquid.
• the unsolidified confectionery mass typically has a temperature of 26-31 "C when sealed inside the primary package, Accordingly, the mass may have a viscosity of ⁇ 10 Pa.s an 28 Q C and 5 s -1 .
• the unsoiidified confectionery material is sealed inside the primary package.
• “sealed” means that the confectionery mass is contained within the primary package, such that the mass does not leak out of the package and the cooling liquid does not pass into the package during solidification.
• the primary package is sealed using ultrasound (i.e. by ultrasonic sealing). This involves applying high-frequency ultrasonic acoustic vibrations to the package in order to seal the open parts of the package without heating, it. Heating of the package risks damaging the confectionery mass .
• the primary package may consist, of a plurality of parts which are sealed together once the -confectionery mass has been deposited.
• a second package portion may be' laid over the open mould portion on.ce ⁇ the confectionery mass has been deposited into the mould portion, and the mould portion and the second portion are then sealed together.
• the second portion can be a single- or multi-layered film. Particular components of the layer (s) are as described above for the primary package as a whole .
• the second portion does not, however, have to have the same composition as the mould portion.
• Figure 1 illustrates a method employing a. primary package having a plurality of parts.
• An unsoiidified confectionery mass (2) is sealed inside a primary package consisting of a mould portion (1) and a single-layered film (.3).
• the primary package containing the mass is immersed in a liquid having a temperature below the solidification temperature of the ' mass.
• the liquid is not particularly limited, provided that it can be maintained at a temperature below the solidification temperature of the confectionery mass and the liquid does not pass through the primary package.
• the liquid can be water.
• the primary package containing the unsolidified confectionery mass is immersed in the liquid to such an extent that the mass solidifies. This generally involves submerging the confectionery mass beneath the surface of the liquid so that the mass solidifies rapidly and evenly. It is not, however,- necessary for the entire primary package to be submerged.
• the temperature of the liquid should be lower than the solidification temperature of the confectionery mass, i.e. below the temperature at which the confectionery mass in full liquid form begins to solidify.
• the liquid can have a temperature of no more than 20° C, 18 °C or 16°C, and at least 1°C, 2°C, 3°C, 4°C, 5°C or 10°C. More particularly, the temperature of the liquid may be in the range of 5-16°C or 20-15°C. In the case that the confectionery mass is chocolate, a temperature within, these ranges solidifies the chocolate rapidly and produces a stable crystal structure.
• the immersion period is dependent on the composition and mass of the confectionery mass as well as the distribution of the mass in the primary package and the temperature of the cooling liquid.
• the primary package is immersed in the liquid for no longer than 5 minutes , more particularly no longer than 2 minutes, in order to solidify the confectionery mass.
• Such rapid solidification increases the output of the method compared to methods using a conventional cooler.
• the minimum imiaersion period necessary for solidification is generally 30 seconds, 45 seconds or 1 minute. These values can be freely combined with the aforementioned maximum durations.
• the confectionery mass is completely solidified when it is immersed in. the cooling liquid.
• substantial solidification is advantageous in terras of avoiding the need to further cool the mass after immersion.
• the confectionery mass is completely solidified during immersion in the cooling liquid.
• the confectionery mass can be retained in the primary package after solidification so that the solidified mass remains protected and is ready for shipping as it is or for further packaging (secondary packaging) .
• a secondary package is formed around the solidified confectionery mass sealed inside the primary package, Examples of the secondary package include paper and cardboard boxes and sleeves, arid foil wrappers.
• Figure 3 illustrates a particular method according to the present invention.
• unsolidrfied tempered chocolate is first deposited into a primary package comprising a mould portion.
• the package is sealed (e.g. by ultrasonicaily ' 'welding' a polymer film over the mould portion) and subsequently immersed in a liquid, having a temperature below the solidification temperature of the chocolate (e.g. 5-16°C) .
• a temperature below the solidification temperature of the chocolate e.g. 5-16°C
• Example 1 The present invention is illustrated by the following Examples .
• Example 1 The present invention is illustrated by the following Examples .
• Example 1 Example 1
• the pouches containing the unsolidified chocolate were fully immersed in a water bath.
• the water had a temperature of 5 D C and was gently circulated,
• the temperature of the chocolate in each of the pouches was monitored using a Testo 735 temperature probe until the temperature of the solidified chocolate reached the temperature of the water or the cooling rate reached zero. It was found that the chocolate took 32 seconds to reach a temperature of 20°C and an average of 4.2 minutes to reach 5°C.
• the maximum cooling rate was 28°C/minute.
• Examples 2-5 Chocolate was solidified in the manner described in Example 1, except that the temperature of the water bath was altered, as shown in Table 1 below .
• the solidified chocolate was stored inside the sealed pouches for 3 months at 16°C. None of the samples displayed a change in appearance over this period (i.e. no fat- or sugar-blooming occurred) , despite the low temperatures of the cooling liquids.
• Example 6 25 g of Linsolidifled tempered Milba ® milk chocolate (manufactured by Kraft Foods) at a temperature of 27.5 °C was deposited into an open tablet-form PVC mould measuring 40 * 25 * 10 mm and having a wall thickness of 2.5 mm. The mould contained 24 sub-cavities arranged in 3 rows and 8 columns at its base. The depth of the mould was 10 mm.
• the chocolate was stored for 3 weeks inside the sealed mould. It was found that the appearance of the chocolate was unchanged over this period, i.e. no fat- or sugar- blooming occurred.

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• Engineering & Computer Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Manufacturing & Machinery (AREA)
• Confectionery (AREA)
• Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

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Citations (20)

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• 2011
  • 2011-07-06 EP EP11172831.7A patent/EP2543257B1/en active Active
  • 2011-07-06 PL PL11172831T patent/PL2543257T3/pl unknown
• 2012
  • 2012-07-02 WO PCT/US2012/045196 patent/WO2013006530A1/en not_active Ceased
  • 2012-07-02 CN CN201280033501.9A patent/CN103648293B/zh not_active Expired - Fee Related
  • 2012-07-02 AU AU2012279200A patent/AU2012279200B2/en not_active Ceased
  • 2012-07-02 RU RU2014103313A patent/RU2608721C2/ru active
  • 2012-07-02 CA CA2840866A patent/CA2840866C/en active Active
  • 2012-07-02 BR BR112014000151-0A patent/BR112014000151B1/pt not_active IP Right Cessation
  • 2012-07-02 IN IN859CHN2014 patent/IN2014CN00859A/en unknown

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