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
  • A23G1/22—Chocolate moulds
• • 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
• • 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
  • 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
  • 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
  • A23G1/22—Chocolate moulds
  • A23G1/223—Mould materials
  • A23G1/226—Moulds of plastic or elastomeric material, or plastic or elastomer coated moulds
• • 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
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
• • 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
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
  • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2200/00—Function of food ingredients
  • A23V2200/04—Colour
  • A23V2200/044—Colouring
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2250/00—Food ingredients
  • A23V2250/18—Lipids

Definitions

• the present invention relates to chocolate, or to other vegetable fats that are solid at room temperature, representing a solid three-dimensional shape that can be separated into portions suitable for ingestion.
• the present patent application is in the field of food, in particular chocolate.
• Full chocolate is sold in the form of a tablet, which generally obeys the shape of a parallelepiped and is full.
• the advantage associated with making in the form of tablets lies in the ease of molding, where the melted chocolate is applied in an open mold, then scraped.
• This packaging allows the consumer to easily split the chocolate mass into small unmanageable units.
• the shelves can be split along streaks whose size and geometry have been imposed by the shape of the mold.
• WO 2015/101964 describes a method for preparing a chocolate, but the shape is not three-dimensional (the rear mold is flat), and the front mold does not have the orifices or the bevelled ends.
• WO 2015/019252 describes a concave edible product, but devoid of a mesh of streaks.
• GB 2 219 724 describes a chocolate without a streak mesh.
• US 1,908,323 describes an ice cube mold which does not define either a three-dimensional structure, orifices or the bevelled ends at the level of the front mold.
• FR 2 660 161 describes a chocolate bar devoid of 3D shapes.
• WO 84/01269 describes a product printed with a figure. It is not a three-dimensional shape.
• GB 525 318 describes a mechanism for emptying molds, not a three-dimensional shape.
• EP 2 468 108 describes a chocolate mass having a flat base on which different objects are associated. It is therefore not a chocolate mass having a three-dimensional shape.
• the present invention differs from this in that the melted chocolate is placed in the front element of a mold (1), until filling it (substantially), the front element of this mold (1) representing a three-dimensional shape. where there are variations in height which are associated with a predefined pattern (2).
• the rear element (3) of the mold further comprises a continuous mesh (4), or semi-continuous, having a width (11) and a height (10) chosen, which will print streaks of molded chocolate, which will allow to break it for its ingestion; the density of the mesh (4), therefore the surface, and / or the volume, meshes being chosen for that each cell (5) thus separated is easily ingested.
• a first aspect of the present invention is therefore a mold for receiving liquid chocolate (or a liquid icing paste or any other food composition based on vegetable fats liquid at a temperature above 25 ° C (preferably> 30 ° C, even> 40 ° C) and solid at room temperature) and consisting of two elements, a front element (1) representing a three-dimensional shape in which variations in height are present which are associated with a predefined pattern (2) with a flat base and a rear element (3) comprising a continuous mesh (4) whose surface exactly covers the flat surface of the front element (1), this mesh (grid) delimiting cells (5), each cell (5) comprising an orifice (8), the surface of the rear element (3) being delimited for an arrangement with the periphery of the front element, the mesh (4) being for printing molded chocolate streaks (in the front element (1) ), the base of the mesh of the rear element forming a p lan (9).
• the orifice (8) fills the entire cell (5).
• the meshes (4) do not contain an orifice and are bevelled (7) (see below).
• the streaks are for easy splitting of the molded chocolate into units easily ingested by a human.
• the meshes (4) are bevelled (7) (rounded) at their end distant from (forming a protrusion from) the base (9); that is to say that the end of the mesh (4) protruding from the base (9) of the rear element (3) is bevelled (rounded) (7).
• the height (10) and / or the width (11) of the meshes (4) is substantially constant.
• edges (6) forming the periphery of the front element (1) of the mold are bevelled.
• the front element (1) and / or the rear element (3) is made of thermoformable plastic, for example PET or PVC, polycarbonate, acrylic or resin.
• the front element (1) is a structure having a thickness of between (approximately) 20 ⁇ m and (approximately) 2000 ⁇ m.
• a related aspect of the present invention is a process for the manufacture of a food composition based on vegetable fat (a chocolate or an icing paste) having a three-dimensional shape where variations in height are present which are associated with a pattern. predefined (2) comprising the following successive steps:
• said front element (1) is filled with the mold of the food composition based on melted vegetable fat (melted chocolate or melted icing paste);
• the rear element (3) of the mold is applied (described above) when the food composition based on vegetable fat (chocolate or icing paste) poured into the front element (1) of the mold is still liquid and for a time sufficient for the food composition based on vegetable fat (chocolate or icing paste) to solidify, so as to imprint the grooves thereon;
• the rear element (3) is removed from the mold.
• the food composition based on vegetable fat (chocolate or icing paste) is poured into several front elements (1) of the mold before the rear element (3) of the mold is applied successively to the elements before (1) filled molds.
• the food composition based on vegetable fat comprises at least 5% (preferably at least 10%, at least 15%, or even at least 20%) by dry weight of vegetable fats and has a point between 25 ° C and 60 ° C, preferably between 30 ° C and 50 ° C, or even between (about) 35 ° C and (about) 40 ° C.
• the food composition based on vegetable fat is advantageously chocolate, namely any edible fatty matter qualified as such, for example whose melting point is between 25 ° C and 60 ° C, preferably about 37 ° C (for example between 35 ° C and 40 ° C).
• the chocolate is for example chosen from dark chocolate, white chocolate, milk chocolate, pink chocolate or blond chocolate and the mixtures between them, as well as the mixtures between dark chocolate, white chocolate, chocolate milk pink chocolate or light chocolate and vegetable fats, but may also include chocolate described above which would be colored differently, due to the presence of an additional pigment.
• the term “chocolate” of the present invention can also mean vegetable fats marketed as a chocolate substitute (for example under the name “compound”), but devoid of cocoa.
• a chocolate substitute for example under the name “compound”
• the mixtures between dark chocolate, white chocolate, milk chocolate, pink chocolate, blond chocolate and vegetable fats results in a material having the same melting profile as dark chocolate, white chocolate, chocolate with milk, pink chocolate or blond chocolate alone.
• the crystallization forms of the above mixtures may be similar to that of pure chocolate, but may also differ, in particular when vegetable fats from sources other than cocoa are used.
• the food composition based on vegetable fat of the present invention is advantageously an icing paste.
• it is solid at room temperature (or even at 30 ° C or 35 ° C), but is liquid at temperatures between 40 ° C and 60 ° C (or more).
• the icing paste of the present invention is (includes, consists (essentially) of) a mixture of vegetable fats and milk or cocoa.
• the icing paste of the present invention may comprise other food compounds, such as sugars provided that the vegetable fats, milk or cocoa (if present) represent at least 5% (at least 10%, at least 20 %, or even at least 30%) by dry weight of the composition.
• An associated aspect of the present invention is a food composition based on vegetable fat (chocolate mass or an icing paste) capable of being obtained by the method described above.
• a chocolate mass or an icing dough having a base forming a plane and a three-dimensional shape where there are variations in height which are associated with a predefined pattern, in which the base forming a plane comprises a mesh of streaks delimiting cells.
• the cells of this mass of chocolate represent a volume ingested by a human (child or adult).
• the mesh of streaks of this mass of chocolate (or of this icing paste) consists of segments organized according to two dimensions, the segments of each dimension advantageously being parallel with each other.
• the chocolate constituting this mass of chocolate is as described above, and is for example any edible fatty material qualified as such, for example whose melting point is between 35 ° C and 40 ° C, preferably about 37 ° C.
• the chocolate is chosen from dark chocolate, white chocolate, milk chocolate, pink chocolate and light chocolate and mixtures between them, as well as mixtures between dark chocolate, white chocolate, milk chocolate, pink chocolate, light chocolate and vegetable fats.
• the chocolate of the present invention may also include chocolate described above which would be colored differently, due to the presence of an additional pigment.
• the term “chocolate” of the present invention can also mean vegetable fats marketed as a chocolate substitute (for example under the name “compound”), but devoid of cocoa. In the context of the present invention, these vegetable fats have a melting point generally between (approximately) 25 ° C and (approximately) 60 ° C, preferably between 35 ° C and 40 ° C.
• the mixtures between dark chocolate, white chocolate, milk chocolate, pink chocolate and blond chocolate and vegetable fats result in a material having the same melting profile as dark chocolate, white chocolate, milk chocolate, pink chocolate or blond chocolate alone, and / or is crystallized in the same form.
• one or more pattern (s) of the three-dimensional shape is (are) colored (s), that is to say ingestible pigments (compatible with human food) have been locally added to the surface one or more motif (s) of the three-dimensional shape.
• Figure 1 front view of the front element (1) of the mold and view of the rear element (3) of the mold.
• Figure 2 schematic view of the rear face (3) of the mold showing a mesh in sagittal section (view facing its short side), and its beveled end (7).
• the inventor succeeded in combining the practical aspect of a chocolate bar with the aesthetics of chocolate having a three-dimensional shape where there are variations in height which are associated with a predefined pattern.
• the invention applies to any food composition that is solid at room temperature and to which one would like to give a three-dimensional shape in which variations in height are present which are associated with a predefined pattern, while allowing its fractionation into ingestible units .
• An example of such food compositions is icing paste.
• the present invention is based on a mold consisting of two elements (1) and (3), the front element (1) representing a three-dimensional shape having a flat base (not shown), this three-dimensional shape being intended to be filled with chocolate.
• each cell (5) comprising at least one orifice (8), the base of the meshes of the rear element (3) forming a plane (9 ).
• the openings (8) are intended to let out the air when the two elements (1) and (3) of the mold are arranged, so as to close the mold without causing heterogeneity to the mass of melted chocolate which is present there. .
• the size of the orifices (8) can vary, from a simple orifice (8) whose surface is insignificant compared to the surface of the cell (5), for example 5% of the surface or more, such as 10% of the surface or more, or even 20%, 30%, 75% or more, until filling the entire cell (5); in this case, the rear element of the mold is only a simple mesh (the grid of meshes; 4; the mesh; 4). This is advantageous for the preparation of the rear element (3) of the mold, and for its application to the front element (1).
• the mesh (4) of the rear element of the mold (3) has a height (10) chosen to allow easy separation of the demolded chocolate into unmanageable units. Similarly, the width of the meshes (11) is chosen for the same purpose.
• the rear element (3) of the mold even if it is only a simple grid (or mesh, grid), may however include a surface external to the grid which is full, and preferably flat.
• the rear element (3) of the mold to the rear face of the front element (1) of the mold, in particular if the front element (1) of the mold also comprises a flat surface surrounding the pattern.
• the front element (1) of the mold also comprises a flat surface surrounding the pattern.
• the meshes (4) are (slightly) bevelled (7) at their end.
• the end of the meshes can have, for example, the shape of a hemisphere (as shown in Figure 2), or a trapezoidal shape.
• the meshes (4) do not necessarily have a constant height (10), although a substantially constant height (10) (eg a proportion between the deepest and the shallowest of less than 2 to 1, preferably of less than 1.5 to 1) is preferred.
• the meshes (4) do not necessarily have a constant width (11), although a substantially constant width (11) (e.g. a proportion between the the widest mesh and the narrowest mesh less than 2 to 1, preferably less than 1.5 to 1) is preferred.
• a substantially constant width (11) e.g. a proportion between the the widest mesh and the narrowest mesh less than 2 to 1, preferably less than 1.5 to 1.
• the height of the meshes (10) is advantageously determined as a function of the height of the front element (1) of the mold in order to allow the portions to be broken easily.
• the meshes (4) are advantageously formed of a plurality of segments (12), distributed over the surface of the rear element (3) of the mold and thus form a two-dimensional network.
• the meshes (4) of each dimension are advantageously parallel to each other, at least over a substantial part of the rear element.
• the two dimensions of the segments (12) can be perpendicular to each other, which is advantageous for the preparation, the aesthetics and to allow the surface of the cells (5) to be constant.
• edges (6) forming the periphery of the front element (1) of the mold are advantageously bevelled. This will prevent too much chocolate build up there.
• the elements (1) and / or (3) of the mold can be made of plastic, preferably thermoformable plastic, for example PET, PVC or resin.
• Elements (1) and / or (3) of the polycarbonate or acrylic mold represent an alternative, useful for chocolate production on a larger scale.
• the thickness of the structure forming the front element (1) of the mold is advantageously between 20 ⁇ m and 2000 ⁇ m, preferably between 200 and 600 ⁇ m.
• a related aspect of the present invention is a method for making a chocolate or an icing dough having a three-dimensional shape (2) where height variations are present which are associated with a predefined pattern comprising the following successive steps: front element (1) of the mold defined above, having the desired three-dimensional shape;
• this front element (1) is filled with the mold of melted chocolate or of melted icing paste
• the rear element (3) of the mold is applied when the chocolate or the icing paste poured into the front face of the mold is still liquid and for a time sufficient for the chocolate or the icing paste to be solidified, so as to printing grooves due to the insertion of the meshes (4) having a height (10) and a width (11) chosen from the mass of melted chocolate or icing paste;
• the rear element (3) is removed from the mold when the chocolate or the icing paste has been solidified.
• the chocolate (or the icing paste) is poured into several front elements (1) of the mold before the same rear element (3) of the mold is applied successively to the front elements (1) filled, the chocolate (or the icing paste) being still liquid.
• the chocolate may be dark chocolate, milk chocolate, white chocolate, pink chocolate or light chocolate, or (dark) chocolate mixed with milk, or even with vegetable (or animal) fats.
• its taste, its physical properties (melting profile and / or type of crystals) and / or its name is (are) consistent with that of dark, white or milk chocolate.
• Chocolate may include additional pigments (compatible with food use).
• the chocolate of the present invention can be a fatty substance (vegetable, apart from milk which may be present) having a melting profile substantially similar to that of chocolate (e.g. between 25 ° C. and 60 ° C., preferably between 35 ° C. ° C and 40 ° C), but not from cocoa.
• the invention is based on a mold in two elements (1) and (3).
• the front element (1) is the front face of the mold; here the shape is that of a panda.
• any three-dimensional shape where variations in height are present which are associated with a predefined pattern (2) are covered by the present invention.
• the invention relates to forms having a face having a form three-dimensional and one side printed by a mesh.
• the base of the front element (1) of the mold is open and is substantially planar.
• this mold offers a certain empty volume, intended to be filled, substantially completely, with liquid chocolate.
• the pattern can be a checkerboard formed by quadrilaterals, in the case illustrated in FIG. 1, rectangles.
• the segments (12) which form the meshes (4) are arranged in two dimensions, and, for each dimension, are parallel.
• the segments (12) which form the meshes (4) are not a continuous straight line over the entire dimension (width or length) of the rear element (3) of the mold, as shown in Figure 1, where the segments (12) which form the length of the rear element (3) of the mold are discontinuous.
• the chocolate thus obtained has a three-dimensional shape, here, that of a panda, and is full. This solid object can nevertheless be easily split into unmanageable portions.
• the different patterns can be printed in colors compatible with food and with regulations on food additives, which further increases the attractiveness of one invention.

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• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Manufacturing & Machinery (AREA)
• Inorganic Chemistry (AREA)
• Confectionery (AREA)
• Formation And Processing Of Food Products (AREA)

Priority Applications (9)

Applications Claiming Priority (2)

Related Child Applications (2)

Publications (1)

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Family Applications (1)

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Citations (10)

Family Cites Families (5)

• 2019
  • 2019-01-03 BE BE20195002A patent/BE1026432B1/fr active IP Right Grant
• 2020
  • 2020-01-03 EP EP20700037.3A patent/EP3905887B1/fr active Active
  • 2020-01-03 KR KR1020217024575A patent/KR20210111808A/ko not_active Ceased
  • 2020-01-03 CN CN202080007723.8A patent/CN113260259A/zh active Pending
  • 2020-01-03 HR HRP20240738TT patent/HRP20240738T1/hr unknown
  • 2020-01-03 ES ES20700037T patent/ES2981567T3/es active Active
  • 2020-01-03 PL PL20700037.3T patent/PL3905887T3/pl unknown
  • 2020-01-03 US US17/415,697 patent/US20220046944A1/en not_active Abandoned
  • 2020-01-03 JP JP2021538847A patent/JP2022516302A/ja active Pending
  • 2020-01-03 WO PCT/EP2020/050065 patent/WO2020141210A1/fr not_active Ceased
• 2023
  • 2023-11-13 US US18/389,168 patent/US20240074451A1/en not_active Abandoned

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