WO2015015412A4 - Method and apparatus for making a confectionery product - Google Patents

Method and apparatus for making a confectionery product Download PDF

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Publication number
WO2015015412A4
WO2015015412A4 PCT/IB2014/063508 IB2014063508W WO2015015412A4 WO 2015015412 A4 WO2015015412 A4 WO 2015015412A4 IB 2014063508 W IB2014063508 W IB 2014063508W WO 2015015412 A4 WO2015015412 A4 WO 2015015412A4
Authority
WO
WIPO (PCT)
Prior art keywords
confectionery
gas
mould
jets
gas jets
Prior art date
Application number
PCT/IB2014/063508
Other languages
French (fr)
Other versions
WO2015015412A1 (en
Inventor
Thorsten Gustav
Michael Schulz
Andrew Christopher Bufton
Bernard Rocklage
Original Assignee
Kraft Foods R&D, Inc.
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 Kraft Foods R&D, Inc. filed Critical Kraft Foods R&D, Inc.
Priority to CN201480041781.7A priority Critical patent/CN105491890A/en
Priority to AU2014297959A priority patent/AU2014297959B2/en
Priority to CA2918821A priority patent/CA2918821C/en
Priority to EP14766815.6A priority patent/EP3027037A1/en
Publication of WO2015015412A1 publication Critical patent/WO2015015412A1/en
Publication of WO2015015412A4 publication Critical patent/WO2015015412A4/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
    • A23G1/04—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
    • A23G1/205—Apparatus 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 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
    • 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, an endless band of by 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0076—Processes for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
    • 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
    • A23G1/21—Apparatus for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
    • 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
    • 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
    • A23G3/0029—Moulding processes for hollow products, e.g. opened shell
    • 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
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • 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
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0252—Apparatus 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
    • A23G3/0257—Apparatus for laying down material in moulds or drop-by-drop on a surface, optionally with the associated heating, cooling, portioning, cutting cast-tail, anti-drip device
    • 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
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0252—Apparatus 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
    • A23G3/0263—Moulding apparatus for hollow products, e.g. opened shell
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding

Abstract

A method and apparatus for making a confectionery product. The method comprises depositing molten or semi-solid confectionery into a mould (23) and shaping the confectionery by applying a gas jet (36) thereto. The temperature of the gas jet (36) is lower than that of the molten confectionery. The confectionery may be chocolate. The system for shaping confectionery comprises a shaping apparatus (10) having a body (12). The body (12) comprises a gas inlet (14) and at least one depositor (16). The gas inlet (14) is in fluid communication with at least one gas outlet (18) for providing at least one gas jet. The at least one depositor (16) is for depositing confectionery and/or filling material.

Claims

AMENDED CLAIMS received by the International Bureau on 05 February 2015 (05.02.2015)
1. A system for shaping confectionery, the system comprising a shaping apparatus having a body comprising
a gas inlet in fluid communication with at least four gas outlets for providing at least four gas jets; and
at least one depositor for depositing confectionery and/or filling material.
2. The system according to claim 1 , wherein the body comprises at least eight gas outlets for providing at least eight gas jets.
3. The system according to claim 1 or 2, wherein the gas outlets are positioned in an exterior surface of the body.
4. The system according to claim 3, wherein the exterior surface is planar.
5. The system according to claim 4, wherein at least one gas outlet is angled at 90" relative to the exterior surface of the body.
6. The system according to any one of the preceding claims, further comprising a mould.
7. The system according to claim 6, wherein the body is configured to shape a mass of confectionery within a single mould.
8. The system according to any one of the preceding claims, wherein the body comprises a pressure chamber between the gas inlet and the gas outlets.
9. The system according to any one of the preceding claims, wherein the at least one depositor is constituted by a pipe having at least one opening through which the confectionery and/or filling material is released.
10. The system according to claim 9, wherein the body has an exterior surface comprising two or more zones, each zone comprising at least one depositor opening and at least four gas outlets.
11. The system according to any one of the preceding claims, wherein the diameter of the gas outlets is from 1mm to 10 mm.
12. The system according to any one of the preceding claims, wherein the shaping apparatus comprises a plurality of bodies.
13. The system according to any one of the preceding claims, wherein the system and/or the apparatus comprises a temperature control means for controlling the temperature of the gas and/or the body.
14. The system according to any one of the preceding claims, further comprising a source of confectionery and/or filling material in fluid communication with the depositor.
15. The system according to any one of the preceding claims, further comprising a source of gas in fluid communication with the gas inlet.
16. The system according to any one of the preceding claims, wherein the body of the shaping apparatus is arranged such that the or each depositor and/or the gas outlets are positioned directly above the mould.
17. The system according to any one of the preceding claims, further comprising a moveable support on which the shaping apparatus is mounted.
18. A method of forming a confectionery product, the method comprising:
depositing molten or semi-solid confectionery into a mould; and
shaping the confectionery by applying at least four gas jets thereto,
wherein the temperature of the gas jet is lower than that of the molten confectionery.
19. The method according to claim 18, wherein at least ten gas jets are applied to the molten confectionery.
20. The method of claim 18 or claim 19, wherein the gas jets are applied to the confectionery within a single mould cavity.
21. The method of any one of claims 18 to 20, wherein the gas jets are applied perpendicular to a surface of the confectionery.
22. The method according to any one of claims 18 to 21 , wherein the pressure of each gas jet is at least 1.5 bar.
23. The method according to any one of claims 18 to 22, wherein the velocity of the gas jets is at least 8 m/s.
24. The method according to any one of claims 18 to 23, wherein the gas jets are applied to the confectionery for at least 0.5 seconds.
25. The method according to any one of claims 18 to 24, wherein the gas jets are applied to the confectionery in bursts having intervals between the bursts of from 0.1 to 0.3 seconds.
26. The method according to any one of claims 18 to 25, wherein the gas jets apply a force to the confectionery which is varied during the shaping process.
27. The method according to claim26, wherein the force is varied by increasing or decreasing the pressure and/or velocity of the gas jets.
28. The method according to claim 26, wherein the gas jets are provided by gas outlets and the force is varied by increasing or decreasing the distance between the mould and the gas outlets.
29. The method according to any one of claims 18 to 28, wherein the confectionery deposited into the mould, or into each cavity of the mould, has a mass of from 2 to 10 grams, or from 15 to 150 grams.
30. The method according to any one of claims 18 to 29, wherein the temperature of the gas jets is from 0 °C to 25 °C.
31. The method according to any one of claims 18 to 30, wherein the gas jet is applied to the confectionery so as to form a hollow in the confectionery.
32. The method according to claim 31 , wherein the method further comprises depositing a filling into the hollow formed in the confectionery.
33. The method according to claim 32, further comprising applying a gas jet to the filling deposited in the confectionery hollow so as to flatten the filling,
34. The method according to claim 32 or claim 33, further comprising depositing molten or semi-solid confectionery onto the filled confectionery hollow to form a lid.
35. The method according to claim 34, further comprising applying a gas jet to the lid to provide a flat or smooth surface.
36. The method according to any one of claims 18 to 35, wherein the confectionery is chocolate.
PCT/IB2014/063508 2013-07-30 2014-07-29 Method and apparatus for making a confectionery product WO2015015412A1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
CN201480041781.7A CN105491890A (en) 2013-07-30 2014-07-29 Method and apparatus for making a confectionery product
AU2014297959A AU2014297959B2 (en) 2013-07-30 2014-07-29 Method and apparatus for making a confectionery product
CA2918821A CA2918821C (en) 2013-07-30 2014-07-29 Method and apparatus for making a confectionery product
EP14766815.6A EP3027037A1 (en) 2013-07-30 2014-07-29 Method and apparatus for making a confectionery product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1313539.7 2013-07-30
GB1313539.7A GB2516677B (en) 2013-07-30 2013-07-30 Method and apparatus for making a confectionery product

Publications (2)

Publication Number Publication Date
WO2015015412A1 WO2015015412A1 (en) 2015-02-05
WO2015015412A4 true WO2015015412A4 (en) 2015-05-21

Family

ID=49167127

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2014/063508 WO2015015412A1 (en) 2013-07-30 2014-07-29 Method and apparatus for making a confectionery product

Country Status (6)

Country Link
EP (1) EP3027037A1 (en)
CN (1) CN105491890A (en)
AU (1) AU2014297959B2 (en)
CA (1) CA2918821C (en)
GB (1) GB2516677B (en)
WO (1) WO2015015412A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1025371B1 (en) * 2017-12-29 2019-01-30 The Belgian Chocolate Group Nv Method and device for the production of chocolate products

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2663269A (en) * 1950-11-13 1953-12-22 Armin J Kloess Method for producing edible coatings for edible products
GB1183777A (en) * 1968-06-28 1970-03-11 Sven Westin A Method for the Moulding of Confectionery Articles and an Apparatus for Performing the Method.
DE3609522A1 (en) * 1986-03-21 1987-09-24 Bahlsens Keksfabrik Process and apparatus for producing foods having an edible covering
JPH074166B2 (en) * 1987-05-02 1995-01-25 和也 小山 Chewing gum molding method
US5306460A (en) * 1987-06-13 1994-04-26 Asahi Denka Kogyo K.K. Method of producing cast products using elastic molds
DE10147177C1 (en) * 2001-09-25 2003-02-06 Sollich Kg To form a confectionery shell, a fluid mass partially fills the mold, which is distorted from below to spread the mass over the mold wall to its edges and form a shell to solidify

Also Published As

Publication number Publication date
CA2918821A1 (en) 2015-02-05
CA2918821C (en) 2019-02-12
AU2014297959A1 (en) 2016-01-21
WO2015015412A1 (en) 2015-02-05
GB2516677B (en) 2020-04-15
GB201313539D0 (en) 2013-09-11
EP3027037A1 (en) 2016-06-08
CN105491890A (en) 2016-04-13
AU2014297959B2 (en) 2017-04-20
GB2516677A (en) 2015-02-04

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