Съедобные разноцветные твердые пероральные композиции на жировой основе и способ их изготовления

Настоящее изобретение относится к кондитерской промышленности. Предложен способ получения полых твердых пероральных композиций, полученных путем соединения двух различающихся отдельно сформованных однослойных частей, состоящих из пищевых продуктов на жировой основе, которые, в свою очередь, содержат две или более подчасти разных цветов. Способ включает одновременную заливку в каждую полость первой заливочной формы измеренного количества по меньшей мере двух съедобных масс на жировой основе разных цветов через отдельные насадки для каждой массы; подвергание указанной первой заливочной формы вибрации для выравнивания масс, присутствующих в каждой полости без их смешивания; погружение в массы, залитые в каждую полость, охлаждающего элемента с температурой менее 0°С в течение времени, находящегося в пределах от 1 до 30 с, чтобы образовать и охладить тонкий слой залитых съедобных масс между внешней поверхностью охлаждающего элемента и внутренней поверхностью полости, где для указанных масс сохраняется ...

СПОСОБ ИЗГОТОВЛЕНИЯ ОБОЛОЧКИ КОНДИТЕРСКОГО ИЗДЕЛИЯ

Изобретение относится к изготовлению оболочек кондитерских изделий с использованием холодной штамповки. Предложен способ получения оболочки кондитерского изделия, включающий стадии: (i) нанесение в полость формы пищевой жидкости и одного или нескольких кусков затвердевшего пищевого материала, характеризующегося составом, отличным от состава пищевой жидкости; (ii) прессование пищевой жидкости к стенке полости формы при помощи штампа, характеризующегося температурой поверхности ниже температуры затвердевания пищевой жидкости, с тем, чтобы придать форму и обеспечить, по меньшей мере, частичное затвердевание пищевой жидкости в полости формы, а также вызвать вытеснение части пищевой жидкости из полости формы, причем, по меньшей мере, часть вытесненной пищевой жидкости является неразрывной с пищевой жидкостью, находящейся внутри полости формы; (iii) удаление штампа из полости формы и (iv) удаление пищевой жидкости, вытесненной из полости формы, или материала, сформированного из вытесненной пищевой жидкости, посредством прохождения соскабливающих устройств наружу через границу полости формы в двух или более различных направлениях наружу. Также предложены оболочка кондитерского изделия, полученная указанным способом, и кондитерское изделие, содержащее указанную оболочку кондитерского изделия. Изобретение обеспечивает изготовление многослойных оболочек кондитерских изделий и/или оболочек кондитерских изделий, содержащих включения. 3 н. и 11 з.п. ф-лы, 12 ил., 4 табл., 8 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 615 489 C2 (51) МПК A23G 1/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2014102649, 03.07.2012 (24) Дата начала отсчета срока действия патента: 03.07.2012 (72) Автор(ы): ГУСТАВ Торстен (GB), КАСТРИЛЛОН Паула Мора (DE) (73) Патентообладатель(и): КРАФТ ФУДС Р & Д, ИНК. (US) Дата регистрации: (56) Список документов, цитированных в отчете о поиске: US 5705217 A, 06.01.1998. DE ...

СПОСОБ ОБРАБОТКИ ПИЩЕВОГО ПРОДУКТА

FIELD: food industry. ^ SUBSTANCE: present invention relates to a method for a food product treatment under high pressure; the product includes a component with high moisture activity. The method involves the food product pressurisation under at least 200 MPa in a liquid mixed with water; the liquid has moisture activity which is no more than 0.98. The food product contains a component with low moisture activity which is less than 0.80 and a component with high moisture activity which is 0.80 - 0.99. The component with low moisture activity immediately contacts with the liquid and encloses the component with high moisture activity. ^ EFFECT: invention ensures a food product treatment under high pressure without detriment to the structure and appearance of the product. ^ 10 cl, 3 dwg, 1 tbl, 15 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 431 417 (13) C1 (51) МПК A23L A23L 3/00 (2006.01) 3/015 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2010102024/13, 22.01.2010 (24) Дата начала отсчета срока действия патента: 22.01.2010 (73) Патентообладатель(и): КРАФТ ФУДЗ Ар ЭНД Ди, ИНК. (US) R U Приоритет(ы): (30) Конвенционный приоритет: 23.01.2009 EP 09151216.0 (72) Автор(ы): ПФАЙФЕР Йохен Клаус Зигфрид (DE), ЛЕГАН Джеймс Дэвид (US), ТЭЙ Абдуллатиф (US), ТЬЮРЕК Эван Джоэл (US) (45) Опубликовано: 20.10.2011 Бюл. № 29 2 4 3 1 4 1 7 (54) СПОСОБ ОБРАБОТКИ ПИЩЕВОГО ПРОДУКТА (57) Реферат: Настоящее изобретение относится к способу обработки под высоким давлением пищевого продукта, включающего компонент с высокой влагоактивностью. Способ включает подвергание пищевого продукта воздействию давления по меньшей мере 200 МПа в смешиваемой с водой жидкости, имеющей влагоактивность не более 0,98. При этом пищевой продукт содержит компонент с низкой влагоактивностью, составляющей менее 0,80, и компонент с высокой влагоактивностью, составляющей от 0,80 до 0,99. Причем компонент с низкой ...

ФИГУРНЫЕ ЖИРОСОДЕРЖАЩИЕ КОНДИТЕРСКИЕ ИЗДЕЛИЯ С ВЯЗКОЙ НАЧИНКОЙ

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (51) ÌÏÊ 7 (11) 2003 122 361 (13) A A 23 G 3/00 ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2003122361/13, 14.12.2001 (71) Çà âèòåëü(è): ÑÎÑÜÅÒÅ ÄÅ ÏÐÎÄÞÈ ÍÅÑÒËÅ Ñ.À. (CH) (30) Ïðèîðèòåò: 21.12.2000 GB 0031308.0 (43) Äàòà ïóáëèêàöèè çà âêè: 10.02.2005 Áþë. ¹ 4 (86) Çà âêà PCT: EP 01/14863 (14.12.2001) (74) Ïàòåíòíûé ïîâåðåííûé: ßÒÐÎÂÀ ËÀÐÈÑÀ ÈÂÀÍÎÂÍÀ Àäðåñ äë ïåðåïèñêè: 103735, Ìîñêâà, óë.Èëüèíêà, 5/2, ÎÎÎ"Ñîþçïàòåíò", ïàò.ïîâ. Ë.È.ßòðîâîé R U Ôîðìóëà èçîáðåòåíè 1. Êîíäèòåðñêîå èçäåëèå ñ íà÷èíêîé ìàññîé ìåíåå 3 ã, ñîñòî ùåå èç ôèãóðíîãî êîðïóñà èç æèðîñîäåðæàùåãî êîíäèòåðñêîãî ñûðü è â çêîé êîíäèòåðñêîé íà÷èíêè. 2. Êîíäèòåðñêîå èçäåëèå ñ íà÷èíêîé ïî ï.1, ìàññà êîòîðîãî ñîñòàâë åò îò 1 äî 2,75 ã. 3. Êîíäèòåðñêîå èçäåëèå ñ íà÷èíêîé ïî ï.1, â êîòîðîì â êà÷åñòâå æèðîñîäåðæàùåãî êîíäèòåðñêîãî ñûðü èñïîëüçóåòñ òåìíûé, ìîëî÷íûé èëè áåëûé øîêîëàä. 4. Êîíäèòåðñêîå èçäåëèå ñ íà÷èíêîé ïî ï.1, â êîòîðîì æèðîñîäåðæàùåå êîíäèòåðñêîå ñûðüå ïðåäñòàâë åò ñîáîé ïðîäóêò íà îñíîâå ñàõàðà ñ äîáàâëåíèåì èëè áåç äîáàâëåíè êîìïîíåíòîâ ìîëîêà è æèðà è ñóõèõ âåùåñòâ èç ðàñòèòåëüíûõ èñòî÷íèêîâ èëè êàêàî, âç òûõ â ðàçëè÷íûõ ñîîòíîøåíè õ, êîòîðûé èìååò âëàãîñîäåðæàíèå ìåíåå 10%. 5. Êîíäèòåðñêîå èçäåëèå ñ íà÷èíêîé ïî ï.1, â êîòîðîì æèðîñîäåðæàùåå êîíäèòåðñêîå ñûðüå âêëþ÷àåò çàìåíèòåëè øîêîëàäà, ñîäåðæàùèå ýêâèâàëåíòû êàêàî-ìàñëà, ñòåàðèíû, êîêîñîâîå ìàñëî, ïàëüìîâîå ìàñëî, ñëèâî÷íîå ìàñëî èëè èõ ñìåñè. 6. Êîíäèòåðñêîå èçäåëèå ñ íà÷èíêîé ïî ï.1, â êîòîðîì â êà÷åñòâå â çêîé êîíäèòåðñêîé íà÷èíêè èñïîëüçóåòñ èðèñíà , êàðàìåëüíà ìàññà, ãèäðîêîëëîèä, òóðåöêîå ëàêîìñòâî, òåðòûé êîêîñîâûé îðåõ, éîãóðò, ìóññ, ïîìàäíà ìàññà, ïðàëèíå, ìàðøìåëëîó, íóãà, òåðòûé àðàõèñ, òðþôåëü, ìàðöèïàí, æåëå èëè ñìåñè äâóõ èëè áîëåå êîìïîíåíòîâ. 7. Óïàêîâêà, ñîäåðæàùà áîëüøîå êîëè÷åñòâî èçäåëèé ïî ï.1. 8. Ñïîñîá ïðîèçâîäñòâà êîíäèòåðñêîãî èçäåëè ñ íà÷èíêîé ìàññîé ìåíåå 3 ã, ñîñòî ùåãî èç ôèãóðíîãî êîðïóñà èç ...

ПИЩЕВОЙ ПРОДУКТ С ПЛОДОВОЙ ОСНОВОЙ

1. Пищевой продукт «на один укус», содержащий:a) пластичную твердую центральную часть с мягкой плодовой основой в форме объемного тела вращения, характеризующуюся:значением Aот 0,28 до 0,85; исодержанием жира менее 14% по массе на основании общей массы центральной части с плодовой основой, иb) слой из шоколадного или похожего на шоколад состава, который покрывает центральную часть с плодовой основой,причем центральная часть с плодовой основой составляет приблизительно 40-75% по массе от общей массы пищевого продукта.2. Пищевой продукт по п.1, отличающийся тем, что центральная часть с плодовой основой сформована с использованием холодного формования при температуре менее 60°C.3. Пищевой продукт по п.1 или 2, отличающийся тем, что центральная часть с плодовой основой содержит более 5% по массе сухих твердых частиц плодов на основании общей массы центральной части с плодовой основой.4. Пищевой продукт по п.1 или 2, отличающийся тем, что объемное тело вращения характеризуется формой шара.5. Пищевой продукт по п.1 или 2, отличающийся тем, что центральная часть с плодовой основой содержит 4-28% по массе увлажняющих веществ на основании общей массы центральной части с плодовой основой.6. Пищевой продукт по п.5, отличающийся тем, что увлажняющие вещества включают в себя глицерин.7. Пищевой продукт по любому из пп.1, 2 или 6, отличающийся тем, что центральная часть с плодовой основой или шоколадный или похожий на шоколад состав включает в себя хрустящие кусочки.8. Пищевой продукт по п.7, отличающийся тем, что хрустящие кусочки представляют собой орехи или вкрапления зерен, или включают в себя злаки.9. Пищевой продукт по любому из пп.1, 2, 6 или 8, отличаю� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 3/00 (13) 2013 149 629 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2013149629/13, 10.04.2012 (71) Заявитель(и): ЖЕНЕРАЛЬ БИСКИТ (FR) Приоритет(ы): (30) Конвенционный приоритет: 08.04.2011 EP 11305420.9; 08.04. ...

СПОСОБ ИЗГОТОВЛЕНИЯ МНОГОСЛОЙНОЙ ОБОЛОЧКИ КОНДИТЕРСКОГО ИЗДЕЛИЯ

1. Способ изготовления многослойной оболочки кондитерского изделия, включающий: ! а) отсадку первого пищевого текучего материала в ячейку формы; ! б) отсадку по меньшей мере одного другого пищевого текучего материала на первый пищевой текучий материал; и ! в) штамповку пищевых текучих материалов в ячейке формы с использованием штампа, температура поверхности которого ниже температуры затвердевания каждого из пищевых текучих материалов для формирования по меньшей мере двух слоев оболочки; ! причем отношение величины видимой вязкости каждого пищевого текучего материала, на который непосредственно отсажен один или несколько других пищевых текучих материалов, к величине видимой вязкости этого другого пищевого текучего материал или материалов равно 0,8 или менее, или 1,5 или более, причем вязкости измеряются при скорости сдвига 5 1/сек и при температуре текучего материала 40°С. ! 2. Способ по п.1, в котором отношение величины видимой вязкости каждого пищевого текучего материала, на который непосредственно отсажен один или несколько других пищевых текучих материалов, к величине видимой вязкости этого другого пищевого текучего материал или материалов равно 0,5-0,7 или 2,0-3,5. ! 3. Способ по п.1, в котором на первый пищевой текучий материал на стадии б) отсаживают второй пищевой текучий материал, и первый и второй текучие материалы штампуют на стадии в) для формирования оболочки, содержащей два слоя. ! 4. Способ по п.3, в котором отношение величин видимой вязкости первого и второго пищевых текучих материалов составляет 0,5-0,7. ! 5. Способ по п.3, в котором отношение величин видимой вязкости первого и второго пищевых текучих материал РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2011 118 059 (13) A (51) МПК A23G 3/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2011118059/13, 05.05.2011 (71) Заявитель(и): КРАФТ ФУДС Р ЭНД Д, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: 14.05.2010 EP 10162821.2 R U (57) Формула ...

СПОСОБ ПРОИЗВОДСТВА КОНДИТЕРСКОГО ИЗДЕЛИЯ

... 1. Способ производства кондитерского изделия, содержащий стадии:(i) отливка шоколадной оболочки в ячейку формы;(ii) размещение коржа в шоколадной оболочке; и(iii) нанесение шоколадного слоя поверх коржа таким образом, чтобы закрыть корж.2. Способ по п.1, при котором кондитерское изделие имеет форму плитки.3. Способ по п.1, при котором корж имеет активность воды 0,65-0,75.4. Способ по п.1, при котором корж имеет форму сплошной пластины.5. Способ по п.1, дополнительно включающий стадию внесения наполнителя в шоколадную оболочку перед стадией (ii) и размещение коржа непосредственно на наполнителе.6. Способ по п.5, при котором корж вдавливается в наполнитель перед стадией (iii).7. Способ по п.1, при котором корж содержит множество кусочков коржа, которые размещаются на стадии (ii) в качестве добавки к наполнителю.8. Способ по п.5, при котором наполнитель представляет собой наполнитель из сливок.9. Способ по п.5, при котором наполнитель имеет активность воды 0.65-0.75.10. Способ по любому предшествующему ...

Praline mit Füllung

Träger für Werbemedium

Schale die aus zwei ineinandergreifenden Haelften zu einem geschlossenen Hohlkoerper zusammengesetzt und zur Aufnahme von Formteilen bestimmt ist

Chocolate container for holding alcoholic beverages

A chocolate or composite chocolate/confectionery container 1 encases a standard retail measure 2 of commercial alcoholic liquor. The container is basically ovoid in shape, with a heavy flattened base for ease of handling, or setting down without causing spillage. The chocolate layer is thinner at the top of the container, so that the chocolate can be easily bitten or broken off. The solid component of the invention may incorporate heavier and less expensive edible materials. For example, the base of the container may be made of sugar. The alcoholic liquor may then be drunk straight from the container, or poured into another receptacle.

Process

A process for the preparation of a confectionery composition and compositions producible by the process. The process comprises providing a first sheet 10 of edible film having a plurality of first recesses 12 therein and a second sheet of edible film 22, optionally having a plurality of second recesses therein 24. A liquid filling 18 is supplied to the first recesses and then sealed between the first and second sheets to form capsules 26. Molten chocolate 14 may be applied to the first recesses and/or the second recesses before the liquid filling. The capsules may be placed in a chocolate shell. The capsule walls may comprise polysaccharide or protein.

Confectionery products with filled portions

A confectionery product and a method of making, the product 100 comprising a main confectionery body 102 formed around at least one removable portion 106 defined by one or more areas of weakness 112 in the main body, wherein the or each removable portion comprises at least one enclosed and at least partially filled cavity 108, 110. For example, the invention is shown, in the form of a chocolate half-egg 100, the main confectionery body/wall may be in the form of an egg-shaped milk chocolate shell body 102 having a terminal rim 104. The chocolate body may comprise a removable portion in the form of a removable centre-filled milk chocolate chunk 106 comprising a cavity/pocket formed therein which contains two different fondants 108, 110. The method may include moulding the confectionery wall, preferably by cold-stamping and sealing the at least partially filled cavity by applying a cover of molten confectionery material followed by cooling.

Shell-moulded fat-containing confectionery products with viscous filling

Confectionary shells and methods and apparatus for manufacturing the same

Confectionery products with filled portions

PROCEDURE AND DEVICE FOR THE PRODUCTION OF BOWL-WELL-BEHAVED HOLLOW BODIES FROM SWEET GOODS MASS

PROCEDURE AND DEVICE FOR THE PRODUCTION OF DECORATED CHOCOLATE HOLLOW ARTICLES

HOLLOW TOY ELEMENT FOR PLAYS OF BUILDING OF PUTTING

DEVICE FOR MANUFACTURING SWEET GOODS

BEHALTER

PROCEDURE AND DEVICE FOR MANUFACTURING HOLLOW SUSSWARENTEILE

MORE BEHALTER

VERFAHREN UND VORRICHTUNG ZUM HERSTELLEN HOHLER SUSSWARENTEILE

A method of manufacturing a food product and the related product

Nutraceutical chocolate or compound chocolate product

The subject invention relates to a chocolate or compound chocolate product comprising added functional ingredients including vitamin C, vitamin E, zinc, copper and, optionally, a xanthophyll. The invention further concerns the production of such chocolates and compound chocolate products, their assembly in kit formats and the use of these products for the therapy of diseases of the eye, in particular macular degeneration and cataract formation, or for the maintenance and support of general eye health.

Process for preparing a confectionery composition

A process for the preparation of a confectionery composition and compositions producible by the process. Molten chocolate and a liquid filling are supplied to a nip (12) defined by the juxtaposition of a pair of forming elements (10). The chocolate and the liquid filling are passed through said nip (12) by motion of said forming elements (10). At least one of said pair of forming elements has a plurality of recesses in its peripheral surface and the liquid filling is supplied in pulses above the nip so as to coincide with the presentation of recesses at the nip. In this way the chocolate envelops the liquid filling and thereby forms liquid-filled chocolate capsules interconnected by a web of chocolate. The capsules may be separated from the web and may be placed in a chocolate shell.

Shell-type confectionery product

Shell-moulded fat-containing confectionery products with viscous filling

SHELL-MOULDED FAT-CONTAINING CONFECTIONERY PRODUCTS WITH VISCOUS FILLING

A filled confectionery product having a weight less than 3G comprising a shell-moulded fat-containing confectionery material with a viscous confectionery filling.

CHOCOLATE CONFECTION

The said Industrial Design consists of the features of shape, configuration and pattern of a chocolate confection as shown in the attached drawings. A variant is also shown.Drawings of the design are included where:Figure 1 is a top front perspective view of the chocolate confection of the present design;Figure 2 is an elevational view thereof, wherein the elevational view is identical from all sides;Figure 3 is a top plan view thereof;Figure 4 is a bottom plan view thereof;Figure 5 is a top, front perspective view of a variant of the chocolate confection design;Figure 6 is an elevational view of Figure 5, wherein the elevational view is identical from all sides;Figure 7 is a top plan view of Fig. 5;Figure 8 is a bottom plan view of Fig. 5; andFigure 9 is a view of the design in an open position.

A METHOD OF PRODUCTION A SWEET, A FORMING CORE FOR PRODUCTION A SWEET SHELL AND A SWEET PRODUCED BY THE SAME METHOD

The method of production of sweet comprises shell (1) molding of chocolate or a chocolate or a confectionary glaze and of other masses with the use of a forming core (8), and filling the obtained shell with fillings of different kinds, wherein the forming core has cuts (9) in the lower end forming barriers (2) in the inner chamber of the shell, where each chamber formed by the barriers is provided with a filling. The sweet contains a shell (1) in the form of a container divided by barriers (2) into two or more chambers (3) and fillings (4) of different kinds, disposed in the said chambers (3), which allows the consumer to define visually the kind of the filling in each shell chamber (3) and thus provides free ingress to the particular kind of filling (4) at the consumer's choice.

DEVICE AND METHOD FOR THE PRODUCTION OF CHOCOLATE SHELLS

Improvements in and relating to production of chocolate shells Disclosed is a stamp (100), for use in a cold stamping operation, for insertion into a mould (200) along an insertion axis (180), the stamp (100) comprising a first tapering portion (110) arranged to deviate from the insertion axis (180) at a first angle and to be substantially parallel with a corresponding internal surface (210) of the mould (200), and a second tapering surface (130) arranged to deviate from the insertion axis (180) at a second angle, greater than the first angle, such that, in use, when the stamp (100) is inserted into the mould (200), an aperture is formed around a rim of the mould (200) which is smaller than a distance between the first tapering portion (110) and the corresponding internal surface (200) of the mould (200).

PROCESS FOR PRODUCING CONFECTIONS COMPRISING CAPSULES

A process for the preparation of a confectionery composition and compositions producible by the process. The process comprises providing a first sheet (10) of edible film having a plurality of first recesses (12) therein and a second sheet (22) of edible film, optionally having a plurality of second recesses (24) therein. A liquid filling (18) is supplied to the first recesses (12) and then sealed between the first and second sheets (10, 22) to form capsules (26). Molten chocolate (14) may be applied to the first recesses and/or the second recesses before the liquid filling. The capsules may be placed in a chocolate shell.

METHOD FOR PRODUCING A CONFECTIONERY PRODUCT

The present invention provides a method for producing a confectionery product comprising the steps of: (i) forming a chocolate shell in a mould cavity; (ii) depositing a cake component into the chocolate shell; and (iii) forming a chocolate layer over the cake component so as to enclose the cake component. A confectionery product obtainable from the above method is also provided.

Verfahren zur Herstellung von folienumhüllten Hohlfiguren aus warmflüssig verformbaren Süsswarenmassen wie Schokolade und Vorrichtung zur Durchführung des Verfahrens

Verfahren zur Herstellung eines Schokoladeproduktes und Einrichtung zur Durchführung des Verfahrens

USABLE CONTAINER AS ELEMENT FOR GAMES OF CONSTRUCTIONS.

Procedure for the production of a chocolate hollow body as well as chocolate hollow body.

Alimentary product stratified comprising a pralina.

КОНДИТЕРСКОЕ ИЗДЕЛИЕ

Кондитерская композиция содержит складчатый шоколадный лист с линиями сгиба, размещенными преимущественно вдоль первого направления, и по крайней мере с одним участком непрочности, причем участок непрочности или каждый участок непрочности проходит вдоль полной ширины шоколадного листа, по существу, в одной плоскости, поперечной к первому направлению. Также изобретение относится к ножу скрепера для удаления шоколада с валка для формирования шоколадного листа, содержащего средство для создания участка непрочности в шоколадном листе, аппарата, содержащего указанный нож, и способу изготовления описанной кондитерской композиции.

КОНДИТЕРСКАЯ КОМПОЗИЦИЯ С НАЧИНКОЙ

Изобретение относится к кондитерской композиции, содержащей шоколадную оболочку, которая включает извилистый шоколадный лист, и непрерывную начинку. Также изобретение относится к способу получения кондитерской композиции, содержащей шоколадную оболочку, которая включает извилистый шоколадный лист.

СПОСОБ ОБРАБОТКИ ПИЩЕВОГО ПРОДУКТА

Способ обработки пищевого продукта, в котором пищевой продукт подвергают влиянию давления по крайней мере 200 МПа в жидкости, которую смешивают с водой, имеющей влагоактивность не более 0,98, причем пищевой продукт включает компонент, имеющий влагоактивность менее 0,80, который непосредственно контактирует с жидкостью, и компонент, имеющий влагоактивность в пределах 0,80-0,99.

PROCEDE DE CONDITIONNEMENT DE PRODUITS ALIMENTAIRES A BASE DE LAIT, ET ARTICLE ALIMENTAIRE COMPORTANT UNE OU PLUSIEURS PORTIONS INDIVIDUELLES A BASE DE LAIT

L'INVENTION CONCERNE UN PROCEDE DE CONDITIONNEMENT DE PRODUITS ALIMENTAIRES A BASE DE LAIT, SOUS FORME DE PORTIONS INDIVIDUELLES DONT L'EMBALLAGE PRODUIT PEU OU PAS DE DECHETS. ON INTRODUIT CHAQUE PORTION INDIVIDUELLE DANS UNE BOUTEILLE EN CHOCOLAT 1 REMPLIE PAR LE FOND, QUE L'ON SCELLE DE MANIERE ETANCHE PAR UN BOUCHON EN CHOCOLAT. DE PREFERENCE, ON ENVELOPPE ENSUITE CHAQUE BOUTEILLE DANS UNE FEUILLE D'EMBALLAGE PORTANT UNE INDICATION DU CONTENU DE LA BOUTEILLE. PLUSIEURS BOUTEILLES 1 CONTENANT DES PRODUITS AROMATISES DIFFEREMMENT SONT GROUPEES EN UN ASSORTIMENT, DANS UN EMBALLAGE PROTECTEUR 30 MUNI DE LOGEMENTS INDIVIDUELS 33 POUR LES BOUTEILLES. CET EMBALLAGE 30 PEUT PRESENTER LA FORME D'UN CAMION DE LIVRAISON DE LAIT. L'INVENTION EST UTILISABLE NOTAMMENT POUR CONDITIONNER DES PORTIONS DE LAIT CONCENTRE SUCRE AROMATISE.

composição

PRODUCTION OF A SHELL-LIKE FORMED CONSUMABLE ITEM FROM A FAT-CONTAINING MASS

The invention relates to a method for the production of a shell-like formed consumable item from a fatty mass, more particularly a fatty mass containing cocoa or chocolate, wherein a cell is initially filled with the fatty mass in flowable temperate state in a dosed manner in a mold, whereupon a cooling body with a temperature below melting temperature of the tempered fatty mass is dipped into the liquid fatty mass so that the flowable fatty mass can be distributed in the intermediate space defined by the cell and the cooling body. The cooling body is maintained in dipped position inside the fatty mass for a given space of time until the fatty mass located in the intermediate space hardens. According to the invention, the flowable tempered fatty mass is vibrated for a given space of time after filling the cell and before dipping the cooling body.

ИЗВИЛИСТЫЙ ШОКОЛАДНЫЙ ПРОДУКТ С ОСЛАБЛЕННЫМИ ОБЛАСТЯМИ И СПОСОБ ЕГО ПОЛУЧЕНИЯ

FIELD: food industry. SUBSTANCE: invention is related to confectionary goods. The confectionary goods include a curving chocolate plate with rows of folds, positioned essentially along the first direction, and with at least one reduced area. The reduced area or each reduced area continues within the whole width of the chocolate plate essentially in one plane positioned transversally to the first direction. The said confectionary goods manufacture device contains a roll, means for creation of a chocolate layer of specified thickness on the roll, a scraping blade for chocolate removal from the roll to produce a chocolate plate and means for creation of a reduced area in the chocolate plate. The scraping blade for usage in the said device for chocolate removal from the roll to produce a chocolate plate contains means for creation of a reduced area in the chocolate plate. The said confectionary goods manufacture method involves chocolate layer application onto the roll, chocolate removal from the roll to produce a chocolate plate having at least one reduced linear area and repetitive chocolate plate curving in folds essentially perpendicular to the reduced linear area to produce a curving chocolate plate. EFFECT: invention allows to easily divide the curving chocolate plate of confectionary goods into portions with minimum crumbling. 39 cl, 11 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 1/50 A23G 1/54 (13) 2 534 587 C2 (2006.01) (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2011152115/13, 18.05.2010 (24) Дата начала отсчета срока действия патента: 18.05.2010 (72) Автор(ы): ДОЛАН Винсент (IE), ФОСТЕР Йоун Мартин (умер) (73) Патентообладатель(и): КЭДБЕРИ Ю Кей ЛИМИТЕД (GB) Приоритет(ы): (30) Конвенционный приоритет: (43) Дата публикации заявки: 27.06.2013 Бюл. № 18 R U 21.05.2009 GB 0908781.8 (45) Опубликовано: 27.11.2014 Бюл. № 33 8804897 A1, 14.07.1988. US 3345041 A, 03.10.1967. EP 0321449 A2, ...

КОНДИТЕРСКАЯ КОМПОЗИЦИЯ С ЖИДКИМ ЗАПОЛНЕНИЕМ

Изобретение относится к пищевой промышленности и может быть использовано в кондитерской композиции с жидким заполнением. Кондитерская композиция содержит сердцевину, содержащую жидкость, наружное покрытие или оболочку, в которую заключена указанная сердцевина, промежуточный слой, расположенный между сердцевиной и оболочкой, где сердцевина содержит жидкость, заключенную внутри слоя из водорастворимого или биодеградируемого связующего вещества. Промежуточный слой выполнен с возможностью минимизации миграции жидкости из указанной сердцевины. Наружное покрытие содержит жевательную резинку. Изобретение позволяет снизить миграцию влаги из жидкой сердцевины в оболочку. 2 н. и 20 з.п. ф-лы, 1 ил.

СПОСОБ ИЗГОТОВЛЕНИЯ ПИЩЕВОГО ПРОДУКТА И ПОЛУЧЕННЫЙ ИМ ПИЩЕВОЙ ПРОДУКТ

1. Способ получения пищевого продукта (1) с оболочкой (2) из пищевого материала, содержащей корпус (4), имеющий в общем чашеобразную конфигурацию, имеющий отверстие с ободком (5), причем указанный корпус (4) закрыт колпачком (6), соединенным с указанным ободком (5) отверстия, предусматривающий стадии: ! изготовления указанного корпуса (4); ! изготовления указанного колпачка (6) путем отливки пищевого продукта в форму (9); ! соединения указанного колпачка (6) с указанным корпусом (4), пока указанный пищевой продукт, отлитый в указанную форму, (9), находится в расплавленном состоянии со свободной поверхностью, которая является по существу плоской, путем соединения указанного колпачка (6) с ободком (5) отверстия указанного корпуса (4), причем указанная свободная поверхность лежит внутри продукта после соединения; и ! отверждения указанного колпачка (6), соединенного с указанным корпусом (4). ! 2. Способ по п.1, отличающийся тем, что он включает стадию выбора шоколада в качестве указанного пищевого материала. ! 3. Способ по п.1, отличающийся тем, что он включает стадию использования совместно различных пищевых продуктов для получения указанного корпуса (4), имеющего в общем чашеобразную конфигурацию и указанную крышку или дно (6). ! 4. Способ по любому из пп.1-3, отличающийся тем, что он включает стадию получения колпачка (6) в виде по существу плоского элемента. ! 5. Способ по любому из пп.1-3, отличающийся тем, что он включает стадию изготовления колпачка (6) с наружной поверхностью, украшенной декоративными элементами, такими как горельефы или барельефы. ! 6. Способ по любому из пп.1-3, отличающийся тем, что он включает стадию изготовления колпачка (6) с толщин� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2008 112 148 (13) A (51) МПК A23G 3/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21), (22) Заявка: 2008112148/13, 18.04.2006 (71) Заявитель(и): СОРЕМАРТЕК С.А. (BE) (30) Конвенционный приоритет: 30. ...

УПАКОВКА ДЛЯ ПИЩЕВОГО ПРОДУКТА

СПОСОБ ОБРАБОТКИ ПИЩЕВОГО ПРОДУКТА

1. Способ обработки пищевого продукта, включающий подвергание пищевого продукта воздействию давления по меньшей мере 200 МПа в смешиваемой с водой жидкости, имеющей влагоактивность не более 0,98, причем пищевой продукт включает компонент, имеющий влагоактивность менее 0,80, который непосредственно контактирует с жидкостью. ! 2. Способ по п.1, в котором жидкость имеет влагоактивность не более 0,90. ! 3. Способ по п.1, в котором жидкость включает по меньшей мере одно из: соли, сахара и полиола. ! 4. Способ по п.3, в котором жидкость включает по меньшей мере одно из: высокофруктозного кукурузного сиропа, сахарозы, глицерина, сорбита и пропиленгликоля. ! 5. Способ по любому из пп.1-4, в котором компонент, имеющий влагоактивность менее 0,80, имеет влагоактивность не более 0,70. ! 6. Способ по любому из пп.1-4, в котором компонент, имеющий влагоактивность менее 0,80, включает влагобарьерную композицию. ! 7. Способ по любому из пп.1-4, в котором компонент, имеющий влагоактивность менее 0,80, включает шоколад. ! 8. Способ по любому из пп.1-4, в котором пищевой продукт дополнительно включает компонент с влагоактивностью 0,80-0,99. ! 9. Способ по п.8, в котором компонент, имеющий влагоактивность менее 0,80, включает по меньшей мере один из фруктового и молочного компонентов. ! 10. Способ по любому из пп.1-4, 9, предназначенный для пастеризации пищевого продукта. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2010 102 024 (13) A (51) МПК A23L 3/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2010102024/13, 22.01.2010 (71) Заявитель(и): КРАФТ ФУДЗ Ар ЭНД Ди, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: 23.01.2009 EP 09151216.0 A 2 0 1 0 1 0 2 0 2 4 R U Ñòð.: 1 ru A (57) Формула изобретения 1. Способ обработки пищевого продукта, включающий подвергание пищевого продукта воздействию давления по меньшей мере 200 МПа в смешиваемой с водой жидкости, имеющей влагоактивность не более 0,98, причем ...

СЪЕДОБНОЕ ИЗДЕЛИЕ И СПОСОБ ЕГО ПРОИЗВОДСТВА

... 1. Съедобное изделие, содержащее множество смежных экструдированных частей изделия, содержащих один или более из: шоколада, выпеченной или невыпеченной композиции на зерновой основе или сыра, причем указанные части соединены друг с другом вдоль их длины с помощью ломкой соединительной части.2. Съедобное изделие по п. 1, отличающееся тем, что части изделия содержат совместно экструдированные различные съедобные материалы.3. Съедобное изделие по любому из пп. 1 или 2, отличающееся тем, что оно по меньшей мере частично покрыто кондитерским или несладким покрытием.4. Съедобное изделие по любому из пп. 1 или 2, дополнительно содержащее неэкструдированное кондитерское изделие, размещенное в углублении, образованном между частями изделия согласно изобретению.5. Съедобное изделие по любому из пп. 1 или 2, отличающееся тем, что части изделия содержат один или более типов включений в виде частиц, таких как шоколадные чипсы, кусочки орехов, кусочки фруктов, вкусоароматические чипсы, сушеные травы ...

КОНДИТЕРСКАЯ КОМПОЗИЦИЯ С ЖИДКИМ ЗАПОЛНЕНИЕМ

... 1. Кондитерская композиция с жидким заполнением, содержащая а) сердцевину, содержащую жидкость; б) наружное покрытие или оболочку, в которой заключена указанная сердцевина; и в) промежуточный слой, расположенный между сердцевиной и оболочкой, где сердцевина содержит жидкость, заключенную внутри слоя из водорастворимого или биодеградируемого связующего вещества, а промежуточный слой выполнен с возможностью минимизации миграции жидкости из указанной сердцевины, а промежуточный слой содержит жевательную резинку. 2. Композиция по п.1, где промежуточный слой выполнен с возможностью предотвращения миграции жидкости из указанной сердцевины. 3. Композиция по п.1, где промежуточный слой выполнен также с возможностью минимизации миграции жидкости внутрь указанной сердцевины. 4. Композиция по п.3, где промежуточный слой выполнен с возможностью предотвращения миграции жидкости внутрь указанной сердцевины. 5. Композиция по п.1, где жидкость, содержащаяся в сердцевине, содержит один или более чем один ...

Aus getrennten Segmenten bestehender Koerper aus Schokolade o. dgl.

Chocolate container for holding and delivering full commercial strength alcoholic beverages

Chocolate product having break-away portion

Confectionery product and process for its preparation

A confectionery composition comprises an edible shell 12 having a filling therein, said filling comprising a plurality of solid inclusions 14 and at least one liquid component 16. A method for producing the composition comprises placing a plurality of solid inclusions 14 and at least one liquid component 16 in an edible shell 12. The solid inclusions and the liquid component are then sealed within the edible shell. The solid inclusions may be discrete pieces or they may be interconnected to form a network. The edible shell may be chocolate and the liquid component may be a low viscosity sugar syrup such as runny caramel.

Extruded confectionery product comprising a fragile connecting portion

An edible product 10 comprises a plurality of adjacent extruded portions 12, 14 comprising chocolate, baked or unbaked cereal-based dough or batter (e.g. wafer or biscuit), or cheese. The adjacent portions 12, 14 are connected along their length by a frangible or brittle section 8, such as a V-shaped recess or groove. This may allow the product to be broken, snapped or split into individual portions. The portions may comprise a co-extrusion of different edible materials 16, 18, and may be hollow or filled. The product may be coated with a confectionery or savoury coating (46, fig 5). A non-extruded confectionery product (58, fig 10) may be located in the recess. A method of manufacturing the product comprises providing an extrusion die (48, fig 6) having a linear array of interconnected openings 52 and extruding the product portions through the die head.

Process for preparing a confectionery composition

A process for the preparation of a confectionery composition and compositions producible by the process. Molten chocolate (20 figure 1b) and a liquid filling (22 figure 1b) are supplied to a nip 12 defined by the juxtaposition of a pair of forming elements 10. The chocolate and the liquid filling are passed through said nip by motion of said forming elements. At least one of said pair of forming elements has a plurality of recesses (26 figure 3) in its peripheral surface and the liquid filling is supplied in pulses above the nip so as to coincide with the presentation of recesses at the nip. In this way the chocolate envelops the liquid filling and thereby forms liquid-filled chocolate (18 figure 2a) capsules interconnected by a web of chocolate (24 figure 2a). The capsules may be separated from the web and may be placed in a chocolate shell (32 figure 4). All of the produced liquid filled capsules may have same diameter and capsule wall thickness.

Process for preparing a confectionery compositon

Confectionery product with removable item

A confectionery product 2 comprises a first portion 10 that is edible, and a second portion 20 which is edible and distinct from the first portion 10, and a removable item 30. The first and second portions 10, 20 make up the body of the confectionery product 2. The second portion 20 contains part of a removable item 30 therein, and part of the removable item 30 extends from the second portion 20 to the exterior of the product through openings 22. The first portion 10 may comprise an edible shell (12, figure 1) containing an edible component such as a mousse-filling. The removable item 30 may comprise an edible medium in the form of rice paper with a message also being edible.

Confectionary product

PACKED SWEET GOODS HOLLOW BODY AS WELL AS PROCEDURE FOR THE PRODUCTION OF A PACKED SWEET GOODS HOLLOW BODY

Procedure and mechanism for the production of foil-coated hollow figures from chocolate od.dgl.

SWEET COMMODITY

Sweet commodity, IN PARTICULAR CHOCOLATE

CHEWING RUBBER WITH LIQUID FILLING

THERMALFORMED PLASTIC CONTAINER FOR CHOCOLATE

COMPOUND KONFEKTPRODUKT

Moulding hollow articles

Chocolate products

The invention relates to a solid chocolate composition comprising one or more removable portions set in and spaced apart from the perimeter of the composition, and wherein the removable portion or portions are removable from the composition without changing the perimeter of the compositions.

Method for the preparation of a chocolate product

A method for preparing a chocolate product and products producible by the method. The method comprises applying a stamp (12) or roller to a plastic or flowable chocolate composition (8) in a mould (4). The method may further comprise removing the stamp or roller prior to allowing the composition to solidify or set. Alternatively the method may comprise partially or completely solidifying the composition before removal of the stamp such that the composition retains the shape/texture of the stamp or roller when removed. In one embodiment the method comprises preparing a shell (2) from a first chocolate composition within a mould (4). The shell is then filled with a filling material (6) and a second chocolate composition (8) is deposited into the mould to provide a coating, backing or lid. The stamp (12) or roller is applied to the surface of the second chocolate composition (8) such that a closed cavity is formed by the mould (4) and stamp (12).

Edible product and method of manufacture

This invention provided an edible product having a plurality of adjacent extruded product portions comprising one or more of chocolate, baked or unbaked cereal-based composition, or cheese. The portions are connected to one another along their length by a frangible connecting portion. The invention also provides a method of manufacturing such a product. The method includes providing an extrusion die having a linear array of at least two interconnected openings therein; and extruding product portions through the die to produce the product. The product comprises at least one or more edible materials comprising: chocolate products, baked or unbaked cereal-based composition, or cheeses.

Fruit-based food product

The present disclosure concerns a bite-size food product comprising a) a plastic solid soft fruit-based centre in the form of a 3-dimensional solid of revolution having: an Aw of between 0.28 and 0.85; and a fat content of less than 14% by weight based on the total weight of the fruit-based centre, and b) a layer of a chocolate or chocolate-like composition coating the fruit-based centre, wherein the fruit-based centre is about 40-75% by weight of the total weight of the food product.

LIQUID-FILLED CONFECTIONERY COMPOSITIONS

... ²²²A liquid-filled confectionery composition (10), comprising a liquid-containing ²core (11, 12), an outer layer of confectionery coating (14, 15), and an ²intermediate protective layer (13) between the core (11, 12) and outer layer ²(14, 15). The liquid-containing core consists of a liquid (11) contained ²within a water soluble or biodegradable matrix (12). The edible water ²impermeable intermediate layer (13) is applied in alcohol and prevents the ²movement of water between the core (11, 12) and the outer layer (14, 15), ²thereby preventing the core (11, 12) from drying out.² ...

SHELL-MOULDED FAT-CONTAINING CONFECTIONERY PRODUCTS WITH VISCOUS FILLING

A filled confectionery product having a weight less than 3G comprising a shell-moulded fat-containing confectionery material with a viscous confectionery filling.

CONFECTIONERY PRODUCTS WITH FILLED PORTIONS

The invention provides a confectionery product comprising a main confectionery body formed around at least one removable portion defined by one or more areas of weakness in the main confectionery body, wherein the or each removable portion comprises at least one enclosed and at least partially filled cavity.

NON-BLOOM COMESTIBLE PRODUCT

The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt% by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt% saturated fat and less than 3 wt% trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).

CONFECTIONERY PRODUCT

A METHOD OF PRODUCTION A SWEET, A FORMING CORE FOR PRODUCTION A SWEET SHELL AND A SWEET PRODUCED BY THE SAME METHOD

The method of production of sweet comprises shell (1) molding of chocolate or a chocolate or a confectionary glaze and of other masses with the use of a forming core (8), and filling the obtained shell with fillings of different kinds, wherein the forming core has cuts (9) in the lower end forming barriers (2) in the inner chamber of the shell, where each chamber formed by the barriers is provided with a filling. The sweet contains a shell (1) in the form of a container divided by barriers (2) into two or more chambers (3) and fillings (4) of different kinds, disposed in the said chambers (3), which allows the consumer to define visually the kind of the filling in each shell chamber (3) and thus provides free ingress to the particular kind of filling (4) at the consumer's choice.

METHOD FOR MANUFACTURING A MULTI-LAYERED CONFECTIONERY SHELL

The present invention provides a method for manufacturing a multi-layered confectionery shell comprising the steps of: (i) depositing a first edible liquid into a mould cavity, (ii) depositing at least one other edible liquid onto the first edible liquid in the mould cavity, and (iii) pressing the edible liquids in the mould cavity using a stamp having a surface temperature below the solidification temperature of each of the edible liquids to form, at least two shell layers; wherein the ratio of the apparent viscosity of each edible liquid having one or more other edible liquids deposited directly thereon to the apparent viscosity of said other edible liquid(s) is 0.8 or less or 1.5 or more, the viscosities of the liquids being measured at a shear rate of 5 s-1 and at a liquid temperature of 40°C. A multi-layered confectionery shell obtainable by this method is also provided.

CONVOLUTED CHOCOLATE PRODUCT WITH REGIONS OF WEAKNESS AND PROCESS FOR PREPARATION THEREOF

A confectionery composition comprises a convoluted chocolate sheet having fold lines arranged generally along a first direction and having at least one region of weakness. The or each region of weakness extends along the full width of the chocolate sheet substantially in a single plane transverse to the first direction. Also provided are scraper blades for removing chocolate from a roller to form a chocolate sheet, and apparatus and methods for producing the confectionery composition de-scribed.

CONVOLUTED CHOCOLATE PRODUCT WITH REGIONS OF WEAKNESS AND PROCESS FOR PREPARATION THEREOF

A confectionery composition comprises a convoluted chocolate sheet having fold lines arranged generally along a first direction and having at least one region of weakness. The or each region of weakness extends along the full width of the chocolate sheet substantially in a single plane transverse to the first direction. Also provided are scraper blades for removing chocolate from a roller to form a chocolate sheet, and apparatus and methods for producing the confectionery composition described.

TEMPERATURE TOLERANT CHOCOLATE

One aspect relates to a process for the preparation of a chocolate tablet by co-milling a dry precursor and the chocolate tablet producible by the process. The dry precursor comprises (i) cocoa nibs and/or particulate cocoa butter and/or particulate cocoa butter equivalent/substitute; (ii) a solid bulk sweetener; and (iii) optionally dairy powder. The dry precursor is co-milled to obtain a powdered composition having a particle size of < 10µm (mean) and / or < 30µm (d90); and subsequently compressed at a pressure of at least 7000kPa to obtain the chocolate tablet. Another aspect relates to a chocolate product comprising a filling sealed within a shell and a process for its production. The filling comprises a first chocolate composition and the shell comprises a second chocolate composition. The first chocolate composition has a melting point of 37°C or less and the second chocolate composition has a melting point of greater than 37°C.

CONFECTIONERY PRODUCT

In a first aspect the application discloses a confectionery product in the form of a segmented bar comprising a substantially planar raft and a series of discrete raised portions projecting therefrom and separated by channels, wherein the raft is of non- uniform thickness. In a second aspect the application discloses a process for producing a segmented confectionery product comprising a) creating a prototype segmented confectionery product design; b) creating a stress profile of said prototype confectionery product design; c) creating a modified design by increasing thickness of the raft in areas prone to breakage in the prototype design; and d) producing a confectionery product according to the modified design.

AN EDIBLE PRODUCT

Disclosed is an edible product comprising an outer shell and a filling, wherein the outer shell is provided with a predefined area of weakness on an interior surface thereof. Also disclosed is a corresponding method and apparatus.

CONFECTIONERY PRODUCT

In a first aspect the application discloses a confectionery product in the form of a segmented bar comprising a substantially planar raft and a series of discrete raised portions projecting therefrom and separated by channels, wherein the raft is of non- uniform thickness. In a second aspect the application discloses a process for producing a segmented confectionery product comprising a) creating a prototype segmented confectionery product design; b) creating a stress profile of said prototype confectionery product design; c) creating a modified design by increasing thickness of the raft in areas prone to breakage in the prototype design; and d) producing a confectionery product according to the modified design.

CHOCOLATE PRODUCT HAVING BREAK-AWAY PORTION

A chocolate product has a break-away portion of a sheet-like member. The break- away portion frangibly detaches in order to form an opening that provides access through the opening.

METHOD OF THE PRODUCTION OF CANDY, DIE FOR PREPARING THE SHELLS OF CANDIES AND THE CANDY, OBTAINED BY THE DATA BY THE METHOD

СПОСОБ ПРОИЗВОДСТВА КОНФЕТЫ, ШТАМП ДЛЯ ИЗГОТОВЛЕНИЯ ОБОЛОЧЕК КОНФЕТ И КОНФЕТА, ПОЛУЧЕННАЯ ДАННЫМ СПОСОБОМ

Изобретение относится к пищевой промышленности, в частности к кондитерскому производству, а именно к конфетам и их производству. Способ производства конфеты включает формование оболочки из шоколада или из шоколадной или кондитерской глазури, а также других масс с помощью штампа и заполнение полученной оболочки различными видами начинок, при этом на штампе со стороны нижнего торца выполнены прорези, формирующие перегородки во внутренней полости оболочки, а каждую из образованных перегородками полостей заполняют начинкой. Оболочки формуют путем погружения штампов форм, охлажденных до температуры, меньшей температуры кристаллизации шоколадной массы или массы из шоколадной или кондитерской глазури, в ванну с темперированной шоколадной массой или массой из шоколадной или кондитерской глазури, выдержку штампов форм в ванне, извлечение штампов форм из ванны с последующей выдержкой, отделение полученных оболочек с помощью сжатого воздуха. Оболочки также могут быть сформованы путем дозированной ...

PROCESS OF CONDITIONING OF FOOD PRODUCTS CONTAINING MILK, AND FOOD ARTICLE COMPRISING ONE OR MORE INDIVIDUAL PORTIONS CONTAINING MILK

NOURISHING PRODUCT

FRUIT-BASED FOOD PRODUCT

The present disclosure concerns a bite-size food product comprising a) a plastic solid soft fruit-based centre in the form of a 3-dimensional solid of revolution having: an Aw of between 0.28 and 0.85; and a fat content of less than 14% by weight based on the total weight of the fruit-based centre, and b) a layer of a chocolate or chocolate-like composition coating the fruit-based centre, wherein the fruit-based centre is about 40-75% by weight of the total weight of the food product.

ПИЩЕВОЙ ПРОДУКТ В УПАКОВКЕ

Изобретение относится к пищевой промышленности. Предложенный упакованный пищевой продукт содержит первую (2) и вторую (4) полуоболочки из съедобного материала, каждая из которых имеет соответствующий кольцеобразный край (6, 8). При этом указанные первая и вторая полуоболочки из съедобного материала расположены так, что их соответствующие кольцеобразные края обращены друг к другу. Открываемый контейнер (12) из несъедобного материала расположен между указанными полуоболочками и имеет стенку, которая ограничивает внутреннее пространство для размещения изделия или аксессуара, которое(-ый) является сюрпризом для потребителя. При этом указанные первая и вторая полуоболочки (2, 4) из съедобного материала размещены в соответствующей обертке (34, 36) из фольги, ограничивающей полость, комплементарную наружной поверхности соответствующей полуоболочки из съедобного материала. При этом указанные обертки (34, 36) соединены друг с другом вдоль их соответствующих краев (40а, 40b) так, чтобы удерживать ...

ПОЛОЕ КОНДИТЕРСКОЕ ИЗДЕЛИЕ

Apparatus and process for preparing confectionery having an inclusion therein using forming rolls and a forming pin

The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll.

Confectionery product containing active ingredients

A nutritional product includes a shell and a core that is at least partially covered by the shell. The shell contains a fat-and-carbohydrate mixture. The core has a gel-like consistency. Based on a total weight of the core, the core includes: a) a protein component of 0.5 to 10 wt-%; b) a carbohydrate component of 65 to 82 wt-% in the form of a crystalline and a non-crystalline carbohydrate phase; and c) water from 10 to 30 wt-%.

Complex Confectionery Products

The present invention describes novel processes for manufacturing a complex confection comprising a first confection that has an edible hollow shell and a separately-formed second confection that is also edible and rests within the first confection. Novel products and processes are described.

ADULT SURPRISE GIFT APPARATUS

An adult novelty gift apparatus having an interior non-edible container having two or more sections forming a hollow interior and an optional edible coating, such as chocolate or candy, surrounding the non-edible container. An adult themed novelty gift will be located within the interior of the nonedible container. A decorative exterior covering, containing branding, may be applied to the outer surface of the non-edible container. The non-edible container may have an outer surface that is an ovoid shape. 1. An adult surprise gift apparatus comprising:a hollow container having an approximate ovoid outer surface;an adult gift or novelty contained within said container; andan outer packaging layer formed around the outer surface of said container.2. The adult surprise gift apparatus of claim 1 , wherein said hollow container is comprised of two or more sections that cooperate with each other to form an ovoid shape when connected.3. The adult surprise gift apparatus of claim 1 , wherein said hollow container is comprised of two sections that are attached to each other by a hinge.4. The adult surprise gift apparatus of claim 1 , wherein said hollow container is made from a biodegradable or compostable plastic.5. The adult surprise gift apparatus of claim 1 , wherein said hollow container is made from a plant based material selected from the group consisting of: cornstarch claim 1 , mushroom mycelium composite material claim 1 , protein-polysaccharide polymers claim 1 , and seaweed.6. The adult surprise gift apparatus of claim 1 , wherein said hollow container is made from pulped card or paper.7. The adult surprise gift apparatus of claim 1 , wherein said hollow container is made from chocolate.8. The adult surprise gift apparatus of claim 1 , wherein said hollow container is additionally dipped in chocolate.9. The adult surprise gift apparatus of claim 1 , wherein said hollow container is encased within a pre-formed hollow chocolate egg.10. The adult surprise gift ...

PROCESS FOR PREPARING A CONFECTIONERY COMPOSITION

A process for the production of a confectionery composition and a confectionery composition producible by the process. The process comprises introducing discrete droplets of a liquid filling (20) into a flowing matrix material (12) by means of an array of nozzles(16). The matrix material comprising the droplets of liquid filling is then deposited into a mould or a confectionery shell(14). The matrix material may be moving at a speed of at least 0.01 ms. The matrix material may be chocolate and liquid filling filling may have a very low viscosity. 1. A process for the production of a confectionery composition comprisingintroducing discrete droplets of a liquid filling into a flowing matrix material by means of an array of nozzles; anddepositing the matrix material comprising the droplets of liquid filling into a mould or a confectionery shell.2. The process of claim 1 , wherein the flowing matrix material is moving at a speed of at least 0.01 ms.3. The process of claim 1 , wherein the array of nozzles dispenses the discrete droplets of liquid filling at a pulsation frequency of at least 10 Hz.4. The process of claim 1 , wherein at least one nozzle has an internal diameter of from 1 to 5 mm.5. The process of claim 1 , wherein the array of nozzles comprises from 7 to 55 nozzles.6. The process of claim 1 , wherein the edible shell is a chocolate shell.7. The process of wherein the liquid filling is selected from one or more of fruit juice; vegetable juice; fruit puree; vegetable puree; fruit sauce; vegetable sauce; honey; corn syrup; sugar syrup; polyol syrup; hydrogenated starch hydrolysates syrup; emulsions; vegetable oil; glycerin; propylene glycol; ethanol; liqueurs; ganache claim 1 , dairy- based liquids claim 1 , fondant and an isomalt-comprising solution.8. The process of claim 1 , wherein the liquid filling is a flavoured sugar or sugar-substitute syrup.9. The process of claim 1 , wherein the liquid filling is caramel.10. The process of where the liquid filling ...

PROCESS FOR PREPARING A CONFECTIONERY COMPOSITION

A process for the preparation of a confectionery composition and compositions producible by the process. Molten chocolate and a liquid filling are supplied to a nip () defined by the juxtaposition of a pair of forming elements (). The chocolate and the liquid filling are passed through said nip () by motion of said forming elements (). At least one of said pair of forming elements has a plurality of recesses in its peripheral surface and the liquid filling is supplied in pulses above the nip so as to coincide with the presentation of recesses at the nip. In this way the chocolate envelops the liquid filling and thereby forms liquid-filled chocolate capsules interconnected by a web of chocolate. The capsules may be separated from the web and may be placed in a chocolate shell. 1. A process for the preparation of a confectionery composition comprisingsupplying molten chocolate and a liquid filling to a nip defined by the juxtaposition of a pair of forming elements, at least one of said pair of forming elements having a plurality of recesses in its peripheral surface; andpassing the chocolate and the liquid filling through said nip by motion of said forming elements;wherein the liquid filling is supplied in pulses above the nip so as to coincide with the presentation of recesses at the nip;so as to cause the chocolate to envelop the liquid filling and thereby form liquid-filled chocolate capsules interconnected by a web of chocolate.2. The process of wherein each of said pair of forming elements has a plurality of recesses in its peripheral surface; the forming elements being arranged so that respective recesses in the two forming elements are in register at the nip.3. The process of wherein the liquid filling is released from a nozzle.4. The process of wherein the pulse lasts from 0.1 to 2 seconds.5. The process of wherein the pulse rate is from 15 to 400 pulses per minute.6. The process of wherein the molten chocolate is supplied directly to the nip.7. The process of ...

Printing on Multi-Layered, Hollow, Chocolate Figures

The present invention relates to a method for providing a multi-layered, hollow, chocolate figure with a print in edible colour preparation, comprising providing one half of a hollow, chocolate figure with one or more types of edible colour preparation by means of an elastic pad, characterised in that the printing takes place at a pressure of between 8 and 12 bar and wherein the figure is situated in a mould-half during printing. 111-. (canceled)12. Multi-layered , hollow , chocolate figure , comprising two halves , wherein at least one half of the figure is printed in one or more types of edible color preparation , applied by pad printing , wherein the figure has an average wall thickness of between 2 and 5 mm.13. Multi-layered claim 12 , hollow claim 12 , chocolate figure according to claim 12 , wherein the printing consists of one or more colors.14. Multi-layered claim 12 , hollow claim 12 , chocolate figure according to claim 12 , wherein the print has an average thickness of between 50 and 200 micron.15. Multi-layered claim 12 , hollow claim 12 , chocolate figure according to claim 12 , wherein the foundation layer of the figure is substantially milk chocolate.16. Multi-layered claim 12 , hollow claim 12 , chocolate figure according to claim 12 , wherein the figure depicts an animal claim 12 , a person or a mythical figure.17. Multi-layered claim 12 , hollow claim 12 , chocolate figure claim 12 , according to claim 12 , wherein the printing provides expression to the figure.18. Multi-layered claim 12 , hollow claim 12 , chocolate figure according to claim 12 , wherein the figure has been manufactured by providing of one half of the hollow claim 12 , chocolate figure with one or more types of edible color preparations by means of an elastic pad claim 12 , wherein the printing takes place at a pressure of between 8 and 12 bar and wherein the figure is situated in a mold-half during printing.19. Display provided with hollow claim 12 , chocolate figures according ...

CHOCOLATE WITH MILK FAT FRACTIONS

The present invention is related to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC30 of less than 30%. It was found that softer milk fractions are effective in inhibiting or reducing migration bloom that occurs in filled chocolates or pralines. 1. Chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC30 of less than 30%.2. Chocolate composition according to wherein the milk fat fraction has a SFC30 of less than 25% claim 1 , preferably of less than 20% claim 1 , preferably of less than 15% claim 1 , preferably less than 10% claim 1 , preferably of less than 5%.3. Chocolate composition according to wherein the milk fat fraction has a SFC40 of less than 5% claim 1 , preferably a SFC35 of less than 5%.4. Chocolate composition according to comprising a milk fat fraction wherein the milk fat fraction is obtained by means other than organic-solvent fractionation.5. Chocolate composition according to wherein the milk fat fraction has a SFC10 higher than 0% claim 1 , preferably higher than 1% claim 1 , preferably higher than 2% claim 1 , preferably higher than 5%.6. Chocolate composition according to wherein the milk fat fraction has a SFC20 of less than 60%7. Chocolate composition according suitable for chocolate coating of filled chocolates.8. Chocolate composition according to wherein the milk fat fraction has a SFC20 of less than 55% claim 1 , preferably of less than 50% claim 1 , preferably of less than 47% claim 1 , more preferably less than 45%.9. Chocolate composition according to wherein the milk fat fraction has a SFC20 of more than 5% claim 1 , more preferably more than 10% claim 1 , more preferably more than 15% claim 1 , more preferably more than 40%.10. Chocolate composition according to comprising up to 5 wt % of milk fat fractions claim 1 , preferably 0.5-5 wt % milk fat fraction claim 1 , more preferably 1-4 wt % milk fat fraction claim 1 , more preferably 1.5-3.5 wt % ...

Food products with shells that are dissolved or melted to release ingredients and form heated beverages

A food product includes a shell containing multiple ingredients. The shell includes first and second shell portions attached to each other. The shell is configured to be dissolved or melted into a heated liquid to release the multiple ingredients in order to form a heated beverage. The multiple ingredients include cocoa mix configured to be dissolved into the heated liquid and multiple marshmallows configured to float on a top surface of the heated beverage.

Coated Stuffed Pretzel And Method Of Making A Coated Stuffed Pretzel From An Already Baked Pretzel

A coated stuffed pretzel and method for making the coated stuffed pretzel is provided. A pretzel that has already been baked has first, second and third pretzel openings. A layer of chocolate is deposited in the first and second openings pretzel openings, then a filling and chocolate is deposited on the layer of chocolate, thus stuffing the first and second pretzel openings. The pretzel is cooled and then is moved through a chocolate bath where an outer chocolate layer is applied. Then, toppings are added on the chocolate coating. The pretzel is cooled and the toppings are held in place when the chocolate outer layer solidifies. Thus, the pretzel that has already been baked is transformed into the coated stuffed pretzel. The coated stuffed pretzels can be coated with any topping and stuffed with any filling, for example caramel. The coated stuffed pretzels have a handle portion. 1. A method of making a coated stuffed pretzel comprising the steps of:providing an already baked pretzel that defines a first pretzel opening;providing a pretzel mold having a surrounding mold wall that extends to a mold base wall such that the pretzel mold defines at least one pretzel mold recess and wherein the already baked pretzel is disposed in the pretzel mold recess and supported on the mold base wall;providing a one shot filling machine with a one-shot dispenser head that includes a dispensing element and providing the dispensing element with an outer tube and an inner tube that is disposed in the outer tube;providing the one shot filling machine with a first reservoir and a second reservoir wherein the first reservoir contains melted chocolate and the second reservoir contains a filling;positioning the already baked pretzel such that the first pretzel opening defined in the pretzel is disposed below the dispenser element;causing chocolate from the first reservoir to flow through the outer tube and into the first pretzel opening and forming a layer of chocolate and the layer of ...

APPARATUS AND METHODS FOR PREPARING A CHOCOLATE BOTTLE CASING

The present invention provides an apparatus and method for preparing edible bottle casings that allow for efficient and standardized fabrication, and customization, thereof. 1. A casing mold apparatus for preparing a bottle casing , the apparatus comprising:a first half-cylindrical mold and a second half cylindrical mold, each comprising a half-base, half open top, a left wing, and a right wing;wherein the first half-cylindrical mold and a second half cylindrical mold are joined together with a fastening means.2. The casing mold apparatus of claim 1 , wherein the casing mold apparatus is used to prepare a chocolate bottle casing.3. The casing mold apparatus of claim 2 , wherein the casing mold apparatus is used to prepare a chocolate bottle casing for use with a wine bottle.4. The casing mold apparatus of claim 2 , wherein the chocolate is tempered chocolate comprising one or more of the following: milk chocolate claim 2 , dark chocolate claim 2 , and white chocolate.5. The method of claim 4 , wherein the chocolate further comprises one or more of the following: cookies or cookie pieces claim 4 , candies claim 4 , coconut claim 4 , crisped rice claim 4 , sprinkles claim 4 , fruits claim 4 , nuts claim 4 , edible printed paper claim 4 , edible glitter claim 4 , icing decorations claim 4 , small molded chocolate pieces claim 4 , or sugar pieces.6. The casing mold apparatus of claim 2 , wherein the chocolate bottle casing is customized using edible materials.7. The casing mold apparatus of claim 2 , wherein the chocolate bottle casing is about 0.25 inches thick.8. The casing mold apparatus of claim 2 , wherein the chocolate bottle casing is about 0.5 inches thick.9. The casing mold apparatus of claim 2 , wherein the chocolate bottle casing is about 0.75 inches thick.10. The casing mold apparatus of claim 1 , wherein the fastening means comprises one or more clips.11. The casing mold apparatus of claim 1 , wherein the two half-cylindrical molds are made of at least one ...

DEVICE AND METHOD FOR THE PRODUCTION OF CHOCOLATE SHELLS

Improvements in and relating to production of chocolate shells Disclosed is a stamp (), for use in a cold stamping operation, for insertion into a mould () along an insertion axis (), the stamp () comprising a first tapering portion () arranged to deviate from the insertion axis () at a first angle and to be substantially parallel with a corresponding internal surface () of the mould (), and a second tapering surface () arranged to deviate from the insertion axis () at a second angle, greater than the first angle, such that, in use, when the stamp () is inserted into the mould (), an aperture is formed around a rim of the mould () which is smaller than a distance between the first tapering portion () and the corresponding internal surface () of the mould (). 1. A stamp , for use in a cold stamping operation , for insertion into a mould along an insertion axis , the stamp comprising a first tapering portion arranged to deviate from the insertion axis at a first angle and to be substantially parallel with a corresponding internal surface of the mould and a second tapering surface arranged to deviate from the insertion axis at a second angle , greater than the first angle , such that , in use , when the stamp is inserted into the mould , an aperture is formed around a rim of the mould which is smaller than a distance between the first tapering portion and the corresponding internal surface of the mould.2. The stamp as claimed in claim 1 , wherein the second tapering surface deviates from the insertion axis in the range of 15-75°.3. The stamp of claim 1 , further comprising a complementary mould claim 1 , wherein the mould has a internal surface arranged to substantially parallel with the first tapering portion of the stamp.4. The stamp of claim 3 , wherein when the stamp is fully inserted into the mould claim 3 , a gap is formed between the stamp and the mould to allow excess chocolate mass to be expelled.5. The stamp of wherein the gap formed is substantially in the ...

Fat Composition

A fat composition comprises: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of CN52 triglycerides; based on total triglycerides present in the composition; and wherein the fat composition has from 55 to 85 solid fat content at 10° C.; and from 35 to 70 solid fat content at 20° C.; and from 5 to 25 solid fat content at 30° C.; and from 0 to 10 solid fat content at 40° C.; measured on 20° C. stabilized fat according to ISO 8292-1.

METHOD AND MACHINE FOR PACKAGING A FOOD PRODUCT

The present invention refers to a method and a machine for packaging a food product by means of foil-type half-shells, wherein the foil-type half-shells are trimmed before being loaded with the food product, the trimming unit for trimming foil-type half-shells being located outside a food processing unit in which food products are loaded into foil-type half-shells. 1151315131513131513. Method for packaging a food product () , in particular a hollow chocolate figure , wherein one of each two foil-type half-shells () is loaded with a food product () , and a foil-type half-shell () loaded with the food product () is joined together with another corresponding foil-type half-shell () so that the two joined foil-type half-shells () enclose the food product () , characterized in that the foil-type half-shells () are trimmed before loading.2131111. Method according to claim 1 , wherein a foil-type half-shell () is formed by a lowering movement of a punch device () and is also trimmed by said punch device ().3131111. Method according to claim 2 , wherein a foil-type half-shell () is trimmed by the punch device () while fixed by the punch device ().413. Method according to one of the preceding claims claim 1 , wherein a foil-type half-shell () is formed claim 1 , fixed and trimmed in a single machining operation.5. Method according to one of the preceding claims claim 1 , wherein before the cut foil-type half-shells are joined together claim 1 , an unloaded foil-type half-shell is placed claim 1 , in particular folded claim 1 , on a loaded foil-type half-shell so that the two foil-type half-shells enclose the food product.6131119. Method according to one of the preceding claims claim 1 , wherein the foil-type half-shells () are trimmed in a trimming area () and are loaded and joined together in a food processing area () spaced therefrom.713191319. Method according to claim 6 , wherein cut foil-type half-shells () are transferred into the food processing area () in a working ...

PACKAGED FOOD PRODUCT

Package for a food product, comprising a first () and a second () half-shell of edible material, each having a respective annular edge (), said first and second half-shell of edible material being arranged with their respective annular edges in a mutually facing relationship, an openable container () of non-edible material interposed between said half-shells, having a wall that defines an internal volume for housing a product, article or accessory, wherein said first and second half-shell of edible material () are accommodated in a respective wrapping () of sheet material defining a cavity substantially complementary to the outer surface of the respective half-shell of edible material, said wrappings () being connected to each other along their respective edges () so as to maintain the half-shells of edible material () in contact with the container wall, characterized in that the wall of at least one of said first and second half-shell of edible material () has an opening with a closed contour () defining a gap that makes a portion of the wall of the container () visible from the outside; preferably, the walls of the container have engagement means that engage the aforesaid opening or openings. 12468122434363436404024241820ab. Food product package , comprising a first () and a second () half-shell of edible material , each having a respective annular edge ( , ) , said first and second half-shell of edible material being arranged with their respective annular edges in a mutually facing relationship , an openable container () of non-edible material interposed between said half-shells , having a wall that defines an internal volume for housing a product , article or accessory , wherein said first and second half-shell of edible material ( , ) are accommodated in a respective wrapping ( , ) of sheet material defining a cavity substantially complementary to the outer surface of the respective half-shell of edible material , said wrappings ( , ) being connected to each ...

FOOD PRODUCT PACKAGE

Package for a food product comprising an openable container () of non-edible material, including in its interior an accessory which is formed by a first () and a second () half-shell, connected together by mutual engagement means (), and a single half-shell of edible material () or a plurality of half-shells of edible material provided that they are overlapping, associated with only one () of the half-shells of said container, the inner surface () of said half-shell () of edible material or of the innermost of said half-shells of edible material being of a shape substantially corresponding to the outer surface () of the half-shell () of non-edible material associated therewith, characterized in that the outer surface () of said half-shell of edible material () and the outer surface of the other half-shell () of the container jointly form a symmetrical body with respect to the coupling plane of the respective half-shells, or a symmetrical body with respect to a plane of symmetry of said body perpendicular to the coupling plane. 11246822082423084. Food product package comprising an openable container () , including in its interior an accessory , formed by a first () and a second () half-shell of non-edible material , connected together by mutual engagement means () and a single half-shell of edible material () or a plurality of half-shells of edible material provided that they are overlapping , associated with only one () of the half-shells of said container , the inner surface () of said half-shell () of edible material or of the innermost of said half-shells of edible material being of a shape substantially corresponding to the outer surface () of the half-shell () of non-edible material associated therewith , characterized in that the outer surface () of said half-shell of edible material () and the outer surface of the other half-shell () of the container jointly form a symmetrical body with respect to the coupling plane of the respective half-shells , or a ...

Method for manufacturing confectionery shells

A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase.

Edible Composition

The present invention relates to an edible composition, a method for making the same and edible items comprising the composition. The edible items can be used to produce yet more intricate edible products. 1. An edible composition , which is an oil-in-water (O/W) emulsion comprising ≧30 wt. % water and ≦30 wt. % total fat and has a water activity (a) at 20° C. of ≧0.80.2. The composition according to claim 1 , wherein the water activity at 20° C. is ≧0.82.3. The composition according to claim 1 , comprising ≦20 wt. % solid fat at 20° C.4. The composition according to claim 1 , wherein the composition has a pH from 2 to 6.5. The composition according to claim 1 , wherein the composition has a dynamic viscosity from 0.1 to 6.0 Pa·s at a temperature of 20° C. and a shear rate of 60 sas measured by a controlled-stress rheometer equipped with a 25 mm diameter concentric cylinder geometry.6. The composition according to claim 1 , wherein the composition has a whey content of ≦10 wt. %.7. The composition according to claim 1 , wherein the composition is a confectionery composition.8. A method of producing the edible composition as defined in claim 1 , the method comprising subjecting combined oil and aqueous phases to a temperature of 15-150° C. for a period of 30 seconds or more.9. A confection comprising a confectionery shell and the confectionery composition as defined in within the shell.10. The confection according to claim 9 , wherein the confectionery shell is a chocolate shell or a shell comprising chocolate.11. A method of producing an edible item claim 9 , the method comprising:{'sub': 'w', 'placing an edible composition comprising an oil-in-water emulsion including ≧30 wt. % water and ≦30 wt. % total fat and having a water activity (a) at 20° C. of ≧0.80 into a cavity formed in a surface of a starch-based mold; and'}depositing a composition comprising starch onto a surface of the edible composition in the cavity so as to enclose the edible composition.12. An ...

Method for Producing Chocolate Products in the Form of a Flower

The present invention relates to a method for forming a chocolate product ( 1 ), wherein the method comprises the following steps: the supply of a sheet ( 2 ) of edible material; the punching of a part ( 3 ) from the supplied sheet of edible material; the placement of the punched-out part ( 3 ) in a chocolate holder ( 5 ), and the application of one or more fillings to the punched-out part ( 3 ) provided in the chocolate holder ( 5 ).

METHOD FOR PRODUCING A CONSUMABLE PRODUCT

A method for producing a consumable product (), in particular a chocolate product, from at least two shell shapes (), which are connected to one another, at least in part, along their shell peripheries (), wherein a liquid consumable substance () is introduced into a mold () and then at least one die () is plunged into the consumable substance () and, by virtue of the consumable substance () at least partially solidifying in the mold, a shell shape () is imparted to said consumable substance, and wherein a second die () is introduced into the shell shape () and, by virtue of said die, a peripheral region of the shell shape is compressed in the upward direction. 11813131132121211223243313131132513. A method for producing a consumable product () , in particular a chocolate product , from at least two shell shapes ( , . , .) , which are connected to one another , at least in part , along their shell peripheries ( , . , .) , wherein a liquid consumable substance () is introduced into a mold () and then at least one die () is plunged into the consumable substance () and , by virtue of the consumable substance () at least partially solidifying in the mold , a shell shape ( , . , .) is imparted to said consumable substance , and wherein a second die () is introduced into the shell shape () and , by virtue of said die , a peripheral region of the shell shape is compressed in the upward direction.2171213. The method as claimed in claim 1 , wherein the compression () takes place along the inner periphery of the shell periphery () of the shell shape ().317965. The method as claimed in wherein a compressed formation () is accommodated by a groove () formed in a peripheral edge () of the die ().445. The method as claimed in claim 1 , wherein a first die () and/or the second die () are/is a cooled die.545. The method as claimed in claim 1 , wherein the dew point of the atmosphere surrounding the die(s) ( claim 1 , ) is kept below the temperature of the die(s).61311134. The method ...

PRINTED CHOCOLATE STRUCTURES

A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure and a plurality of non-random cavities. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure. In some embodiments, confections may be formed from high-quality chocolate, where the confection has a reduced caloric content with acceptable mouthfeel. In other embodiments, a confection may have a previously unrealized mouthfeel and taste. 1. A method for printing a three-dimensional edible confection , comprising:printing two or more layers of a second material onto a base layer of a first material using a printer, wherein the first material is edible and has a crystalline structure, and wherein the second material is liquid and has no crystalline structure; andprocessing the two or more layers of the second material to solidify the two or more layers of the second material, thereby forming the three-dimensional edible confection, which has a plurality of walls defining two or more cavities therein, wherein a lowermost one of the two or more layers of the second material takes on the crystalline structure of the base layer using the base layer as a crystal seed layer.2. The method of claim 1 , wherein the two or more cavities comprise a first cavity that is enclosed by the two or more layers of the second material.3. The method of claim 2 , wherein claim 2 , before being enclosed claim 2 , the first cavity is filled with a third material while printing the two or more layers of the second material claim 2 , ...

CHOCOLATE PRODUCT WITH TROPICALISED SHELL

The present invention is directed to a chocolate product with a tropicalized shell comprising chocolate and a humectant liquid and a non-tropicalised chocolate core. 1. A chocolate product with a tropicalized shell comprising chocolate and a humectant liquid and a non tropicalized chocolate core.2. A chocolate product according to wherein the humectant liquid is water.3. A chocolate product according to wherein the shell contains between 0.5% and 2% of water.4. A chocolate product according to wherein the humectant liquid is a polyol.5. A chocolate product according to claim 4 , wherein the shell contains between 0.3% and 6% of glycerol.6. A chocolate product according to claim 1 , wherein the core and the shell are co-extruded.7. A chocolate product according to claim 1 , wherein the shell is at least partly obtained by molding.8. A chocolate product according to claim 1 , wherein the shell has a thickness of between 1 and 6 mm.9. A method for making a chocolate product comprising the steps ofpreparing a tempered chocolate mass for making a shell;mixing the chocolate mass with a humectant liquid to obtain a tropicalized chocolate mass;preparing a tempered non-tropicalized chocolate mass without addition of a humectant liquids for making a filling; andcoextruding the tropicalized chocolate mass and the non-tropicalized chocolate mass to form a product with a shell of tropicalized chocolate around a core of non-tropicalized chocolate.10. A method for making a chocolate product comprising the steps ofpreparing a tempered chocolate mass for making a shell;mixing the chocolate mass with a humectant liquid such as water or glycerol to obtain a tropicalized chocolate mass;preparing a tempered non-tropicalized chocolate mass without addition of a humectant liquids for making a filling;filling the tropicalized chocolate mass into a mold and allowing it to cool and solidify such as to form a shell;filling the non-tropicalized chocolate mass into the shell and allowing it to ...

Cotton Candy Truffles and Methods of Coating Cotton Candy with Chocolate

Truffles and other confections including cotton candy as a filling or as the outer shell of a filled confection are disclosed, as are methods of making such confections. In methods of making such confections, fresh cotton candy is shaped as needed, and then the shaped cotton candy is caused or allowed to form a thin crust of sugar that protects the inner mass of cotton candy from infiltration by chocolate or other coatings. The thin crust may be formed by a simple process, such as aging the formed cotton candy at appropriate conditions of temperature and humidity, or it may be formed by actively moistening the formed cotton candy. The resulting formed mass of cotton candy can be coated and finished. In some cases, shaped cotton candy may be formed around a filling and caused or allowed to form an outer crust, such that the cotton candy forms the outer layer of a truffle. 1. A truffle with a cotton candy filling , comprising:a formed mass of cotton candy having a thin, hydrated crust of cotton candy on an outer surface thereof; anda confectionary coating over the crust, such that the crust is interposed between, and forms a barrier between, the formed mass of cotton candy and the confectionary coating;wherein the cotton candy remains fluffy within the truffle.2. The truffle of claim 1 , wherein the truffle is a chocolate truffle.3. (canceled)4. The truffle of claim 1 , wherein the truffle has a distinct layer of outer coating.5. The truffle of claim 4 , wherein the distinct layer of outer coating comprises a chocolate layer.6. A method of preparing a cotton candy truffle claim 4 , comprising:forming cotton candy into a predefined shape;causing or allowing a thin, hydrated sugar crust to form overtop of the cotton candy; andcoating the encrusted cotton candy to form the truffle, such that the encrusted cotton candy remains fluffy within the truffle.7. The method of claim 6 , wherein the cotton candy truffle is a chocolate cotton candy truffle.8. The method of claim 6 ...

PRINTED CHOCOLATE STRUCTURES

A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure and a plurality of non-random cavities. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure. In some embodiments, confections may be formed from high-quality chocolate, where the confection has a reduced caloric content with acceptable mouthfeel. In other embodiments, a confection may have a previously unrealized mouthfeel and taste. 1. A method for printing an edible confection having a three-dimensional crystalline structure , comprising:printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure to form a plurality of walls, wherein each of the plurality of walls physically contacts the second layer of material and extends from the second layer of material at an angle;processing the printed liquid first layer to solidify the plurality of walls; andprinting a liquid third layer of material with the printer onto the second layer of material to form a ceiling that physically contacts the plurality of walls to form a plurality of non-random cavities within the confection, wherein the ceiling comprises a surface that intersects a surface of the second layer of material at an angle.2. The method of claim 1 , further comprising:cooling the liquid first layer of material prior to printing the liquid third layer;using the second layer as a crystal seed layer during the cooling of the liquid first layer of material, wherein the first layer crystallizes with the ...

MARSHMALLOW TREAT AND METHODS FOR FORMING A MARSHMALLOW TREAT

A marshmallow treat includes a core which contains or is infused with one or more fillings. The marshmallow treat includes an infused center and an inner flash frozen layer sealing the fillings of the hollow center. A partially fluffed marshmallow layer surrounds and is disposed on an outside of the inner flash frozen layer. The marshmallow layer is surrounded by an outer flash frozen layer. The outer flash frozen layer surrounds and seals the marshmallow layer. 1. A marshmallow treat , comprising:an infused center including one or more fillings;an inner flash frozen layer sealing the one or more fillings of the infused center;a partially fluffed marshmallow layer surrounding and disposed on the inner flash frozen layer; andan outer flash frozen layer surrounding and disposed on the partially fluffed marshmallow layer, wherein the outer flash frozen layer seals the partially fluffed marshmallow layer.2. The marshmallow treat of claim 1 , wherein the one or more fillings include one or more of a cracker claim 1 , candy claim 1 , butterscotch claim 1 , caramel claim 1 , mint claim 1 , vanilla claim 1 , peanut butter claim 1 , hazelnut claim 1 , lemon claim 1 , orange claim 1 , or coconut.3. The marshmallow treat of claim 1 , wherein the one or more fillings include a liquid.4. The marshmallow treat of claim 3 , wherein the liquid includes an alcoholic beverage.5. The marshmallow treat of claim 1 , wherein the inner flash frozen layer is sufficiently permeable to allow flavors of the one or more fillings to absorb into the partially fluffed marshmallow layer.6. The marshmallow treat of claim 1 , wherein the partially fluffed marshmallow layer is configured to expand when heated.7. The marshmallow treat of claim 1 , wherein the marshmallow treat is freeze dried.8. A marshmallow treat claim 1 , comprising:an infused center including one or more fillings;a chocolate bubble layer sealing the one or more fillings of the infused center;an inner flash frozen layer surrounding ...

FOOD PRODUCTS WITH SHELLS THAT ARE DISSOLVED OR MELTED TO RELEASE INGREDIENTS AND FORM HEATED BEVERAGES

A food product includes at least one shell that contains one or more ingredients within the at least one shell. The at least one shell can be dissolved or melted into a heated liquid to release the one or more ingredients and form a heated beverage. As a particular example, multiple shells could be formed from chocolate and can contain ingredients for hot cocoa (such as cocoa mix and marshmallows). The multiple shells could be arranged in a particular pattern and decorated to form a character, such as a snowman. 1. A food product comprising:at least one shell that contains one or more ingredients within the at least one shell;wherein the at least one shell is configured to be dissolved or melted into a heated liquid to release the one or more ingredients and form a heated beverage.2. The food product of claim 1 , wherein:the food product comprises multiple shells; andthe multiple shells contain multiple ingredients.3. The food product of claim 2 , wherein:the multiple shells are formed from chocolate;the multiple ingredients include cocoa mix and marshmallows; andthe shells are configured to be dissolved or melted to form hot chocolate.4. The food product of claim 3 , wherein:the cocoa mix is contained within a first of the shells; andthe marshmallows are contained within a second of the shells.5. The food product of claim 2 , wherein the shells are spherical and arranged on a base.6. The food product of claim 1 , wherein the food product is configured to resemble a character.7. The food product of claim 1 , wherein the food product is configured to resemble a snowman.8. The food product of claim 1 , wherein the at least one shell is a single shell.9. A method comprising:forming at least one shell; andplacing one or more ingredients within the at least one shell;wherein the at least one shell is configured to be dissolved or melted into a heated liquid to release the one or more ingredients and form a heated beverage.10. The method of claim 9 , wherein:the food ...

PACKAGED FOOD PRODUCT, ESPECIALLY CONFECTIONERY PRODUCT

A packaged food product and process utilizes a first and a second half-shell of edible material. An openable container of non-edible material is interposed between the half-shells, having a wall that defines within it a volume for housing a product or accessory item. Between the edges of the half-shells, an empty gap is defined, that makes at least one annular portion of the wall of the container visible from the outside. Coverings of sheet material define a cavity substantially complementary to the outer surface of the respective half-shell of edible material, the coverings being connected together along their respective edges, so as to keep the half-shells of edible material in contact with the wall of the container. 1. Packaged food product , comprising a first and a second half-shell of edible material , each having a respective annular edge , said first and second half-shell being arranged with their respective annular edges in mutually facing relationship , an openable container of non-edible material interposed between said half-shells , having a wall that defines within it a volume for housing a product or accessory item , the container being arranged with at least a portion of its wall in contact with at least a portion of the inner surface of said half-shells , wherein said first and second half-shell of edible material and said container are dimensioned and shaped in such a way that the container maintains in a spaced relationship the facing edges of said edible half-shells , so that between said edges an empty gap is defined , that makes visible from the outside at least one annular portion of the wall of the container , the first and the second half-shells of edible material are accommodated in a respective covering of sheet material defining a cavity substantially complementary to the outer surface of the respective half-shell of edible material , said coverings being connected together along their respective edges , so as to maintain the half-shells ...

PACKAGED FOOD PRODUCT, IN PARTICULAR CONFECTIONERY PRODUCT

Packaged food product and process utilizes a first and a second half-shell of edible material. Each of the first and second half-shells of edible material is coated with a respective covering adhering to its inner and outer surface, each covering including a first and a second half-shell of sheet material, shaped so as to adhere to the inner and respectively the outer surface of the respective half-shell of edible material, the half-shells of sheet material being connected together along their respective peripheral edges so as to form a closed covering which encloses the half-shell of edible material. The half-shells of to edible material, coated with the respective covering, are retained in close relationship. 1. A packaged food product , comprising a first and a second half-shell of edible material , each having a respective annular edge , said first and second half-shells being arranged with their respective annular edges in a mutually facing relationship , an openable container of non-edible material interposed between said half-shells , having a wall that defines within it a volume for housing a product or accessory item , wherein each of said first and second half-shells of edible material is coated with a respective covering adherent to its inner and outer surface , each covering comprising a first and a second half-shell of to sheet material , shaped so as to adhere to the inner and respectively outer surface of the respective half-shell of edible material , said half-shells of sheet material being connected together along their respective peripheral edges so as to form a closed covering which encloses the half-shell of edible material , retaining means being provided able to keep the half-shells of edible material coated with the respective covering in close relationship.2. A packaged food product according to claim 1 , wherein said half-shells of sheet material comprise a hollow portion shaped in a substantially complementary way to the inner surface and ...

APPARATUS AND PROCESS FOR PREPARING CONFECTIONERY HAVING AN INCLUSION THEREIN USING FORMING ROLLS AND A FORMING PIN

The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll. 1. A panned sugar shelled confectionery having a shaped confectionery center that has at least one formed hollow section , the hollow section i) extending through a substantial portion of the center , ii) having ends that are sealed by the fat based material and iii) providing the shaped confectionery center with a percent density reduction of at least about 5% as compared to said center without the at least one hollow section , wherein the panned sugar shelled confectionery exhibits a lower incidence of cracking and fat bleeding through the sugar shell when exposed to a temperature of 45° C. or higher than a conventional panned sugar shelled confectionery.2. The panned sugar shelled confectionery of claim 1 , wherein said center has about 1 to about 4 voids.3. The panned sugar shelled confectionery of claim 1 , wherein about 70% or less of said panned sugar shelled confectionery exhibits the cracking and bleeding upon thermal cycle treatment in a temperature control chamber where a temperature of the chamber is cycled from a temperature of 45° C. for a period of 8 hours to a temperature of 20° C. for a period of 16 hours.4. The panned sugar shelled confectionery of claim 1 , wherein said shaped confectionery center has a sugar shell coating that constitutes about 15% to about 40% by weight of said panned sugar shelled confectionery.5. The panned sugar shelled confectionery of claim 1 , ...

Fiber Enriched Filling Composition for a Chocolate Product

The present invention is directed to a fiber enriched filling composition for a chocolate product. The chocolate product includes (a) a steviol glucoside and/or steviol glycoside, (b) fat, (c) fibers, and (d) a polyol. Further, the present invention is directed to a chocolate product comprising such filling composition. 1. A fiber enriched filling composition for a chocolate product comprising:(a) a steviol glucoside and/or steviol glycoside;(b) fat;(c) fibers;(d) a polyol; and(e) an active water regulating compound.2. A filling composition according to claim 1 , wherein the active water regulating compound comprises glycerol.3. A fiber enriched filling according to claim 2 , wherein the polyol comprises erythritol.4. A fiber enriched filling according to claim 3 , wherein the fibers comprise inuline and fructo-oligosaccharide.5. A fiber enriched filling according to claim 4 , comprising erythritol claim 4 , glycerol claim 4 , inuline and fructo-oligosaccharide.6. A filling composition according to claim 5 , wherein the fibers comprise polydextrose and wherein the polyol comprises erythritol and glycerol.7. A filling composition according to claim 6 , comprising an amount of 30-50% polydextrose by weight claim 6 , an amount of 10-20% erythritol by weight and an amount of 4-8% glycerol by weight.8. A filling composition according to claim 6 , comprising an amount of 50-70% polydextrose by weight claim 6 , an amount of 8-12% erythritol by weight claim 6 , an amount of 8-12% glycerol by weight claim 6 , and an amount of 10-20% water by weight.9. A filling composition according to claim 8 , comprising 0.01-1% steviol glucoside and/or steviol glycoside by weight claim 8 , 1-60% fat claim 8 , and 0.1-10% inuline by weight and/or 0.1-20% fructo-oligosaccharide by weight.10. A filling composition according to claim 9 , comprising 0.01-0.2% steviol glucoside and/or steviol glycoside by weight claim 9 , 5-50% fat claim 9 , and 0.1-4% inuline by weight and/or 10-20% fructo- ...

COMPOSITION

A confectionery composition comprising an edible shell having a filling therein. The filling comprises a fat system and has a solid fat content (SFC) of 35 to 65% at 0° C. and 1 to 8% at 30° C. In particular embodiments the fat system is prepared from palm oil midfraction. The filling is soft at low temperature so that it is palatable. However, it does not melt at ambient temperatures and therefore does not require refrigeration/freezing for storage or transport. 1. A confectionery composition comprising a fat system , the composition comprising an edible shell having a filling therein and the fat system being present in 5 the filling , wherein the filling has a solid fat content (SFC) of 35 to 65% at 0° C. and 1 to 8% at 30° C.2. The composition of claim 1 , wherein the fat system has a solid fat content 10 (SFC) of 35 to 65% at 0° C. and 1 to 8% at 30° C.3. The composition of claim 1 , wherein the filling comprises triglycerides and therefore has a triglyceride profile.4. The composition of claim 3 , wherein the filling comprises one or more triglycerides from the group comprising PPM claim 3 , PPP claim 3 , MOP claim 3 , PPS claim 3 , POP claim 3 , PLP claim 3 , PPS claim 3 , POS claim 3 , POO claim 3 , PLS claim 3 , PLO claim 3 , PLL claim 3 , SSS claim 3 , SOS claim 3 , SOO claim 3 , SLS+OOO claim 3 , SLO claim 3 , OLO claim 3 , SLL claim 3 , AOS claim 3 , AOO and combinations thereof.5. The composition of claim 3 , wherein the triglyceride profile of the filling comprises 10 to 15% POP claim 3 , 10 to 20% POO claim 3 , 3 to 10% PLO and 3 to 5% PLP.6. The composition of claim 3 , wherein the triglycerides are non-lauric triglycerides.7. The composition of claim 3 , wherein the triglycerides are from palm oil.8. The composition of wherein the filling comprises fatty acids and therefore has a fatty acid profile.9. The composition of claim 8 , wherein the filling comprises one or more fatty acids from the group comprising C4:0 claim 8 , C6:0 claim 8 , C8:0 claim 8 ...

CHOCOLATE CONSISTING OF PROPOLIS EXTRACT AND A METHOD FOR ITS PRODUCTION

A food product containing propolis extract in both inner and outer fillings for use in the food industry, wherein it is a chocolate or similar food product having raw honey and propolis, as sweetener and preservative, respectively, in the inner and outer fillings. 1. A sweet food product , containing both inner filling and outer filling , for use in the food industry , and characterized that it is a chocolate or a similar product comprising raw honey as sweetener and propolis extract as a preservative in both inner and outer fillings.2. A sweet food product according to claim 1 , wherein the inner filling comprises propolis extract of 5-30% by weight.3. A sweet food product according to claim 1 , wherein the outer filling comprises a mixture of 10-60% raw honey (by weight) and 1-5% propolis extract by weight.4. A sweet food product according to claim 1 , comprising cacao powder claim 1 , cacao oil claim 1 , and cacao mass.5. A sweet food product according to claim 1 , comprising:raw honey in the rates of 10-60% by weight; andpropolis extract in the rates of 1-30% by weight.6. A sweet food product according to claim 1 , comprising:cacao powder in the rates of 10-55% by weight;cacao oil in the rates of 10-45% by weight; andcacao mass in the rates of 2-15% by weight.7. A sweet food product according to claim 1 , comprising:cacao powder in the rates of 24-30% by weight;cacao oil in the rates of 20-25% by weight;cacao mass in the rates of 5-10% by weight;raw honey in the rates of 45-60% by weight; andpropolis extract in the rates of 1-5% by weight.8. A sweet food product according to claim 1 , comprising pistachio nuts claim 1 , peanuts or walnuts.9. A sweet food product according to claim 1 , comprising pollen claim 1 , royal jelly claim 1 , or bee bread.10. A sweet food product according to claim 1 , comprising milk.11. A sweet food product according to claim 1 , comprising natural aroma.12. A method for production of a sweet food product comprising process steps of: ...

Hollow confectionery product

Described herein is a confectionery product () having a hollow body (A) formed by at least one first material that defines an outer surface of said product, wherein present on the outer surface is a second material, different from said first material, which reproduces a decorative element. 11010. A confectionery product () having a hollow body (A) formed by at least one first material that defines an outer surface of said product , wherein , present on the outer surface itself of said product is a second material , different from said first material , which reproduces a decorative element ,{'b': 20', '22', '20', '20', '22, 'said product being characterized in that said body comprises a first outer layer (), formed by said first material, which comes to define a prevalent portion of said outer surface, and at least one second layer (), formed by said second material, which is set internally, on said first layer, wherein said first layer () has an opening (′) that allows a portion (A) of said second layer to emerge on said outer surface, so as to form said decorative element.'}222202220. The product according to claim 1 , wherein said portion (A) is housed within said opening (′) claim 1 , and wherein said portion (A) and said opening (′) have corresponding profiles claim 1 , thus providing a mutual shape fit.32220. The product according to claim 2 , wherein the outer side of said portion (A) is flush with the outer surface of said first layer ().42220. The product according to claim 1 , wherein said second layer () coats the inner side of said first layer () totally.52220. The product according to claim 1 , wherein said second layer () coats the inner side of said first layer () only partially.61010. The product according to claim 1 , comprising a further hollow body (A) coupled to said first hollow body (A) claim 1 , said first body and said further body forming together a closed shell.7. The product according to claim 1 , wherein at least said first material is ...

Separable shell for receiving candy coating and storing toy

The present disclosure is directed to a container including a first section, a second section and a ridge formed of a plurality of bollards projecting from one of the first or second section. The container including a plurality of receptacles formed by the orientation of the bollards with respect to each other.

METHOD FOR THE PREPARATION OF A CHOCOLATE PRODUCT

A method for preparing a chocolate product and products producible by the method. The method comprises applying a stamp () or roller to a plastic or flowable chocolate composition () in a mould (). The method may further comprise removing the stamp or roller prior to allowing the composition to solidify or set. Alternatively the method may comprise partially or completely solidifying the composition before removal of the stamp such that the composition retains the shape/texture of the stamp or roller when removed. In one embodiment the method comprises preparing a shell () from a first chocolate composition within a mould (). The shell is then filled with a filling material () and a second chocolate composition () is deposited into the mould to provide a coating, backing or lid. The stamp () or roller is applied to the surface of the second chocolate composition () such that a closed cavity is formed by the mould () and stamp (). 1. A method for preparing a chocolate product comprising applying a stamp or roller to a plastic or flowable chocolate composition in a mould.2. The method of wherein the chocolate product is a plastic composition claim 1 , the method further comprising removing the stamp or roller prior to allowing the composition to solidify or set.3. The method of wherein the chocolate product is a flowable composition claim 1 , the method further comprising partially or completely solidifying the chocolate before removal of the stamp such that the composition retains the shape/texture of the stamp or roller when removed.4. The method according to further comprising depositing the chocolate composition into a mould and thereafter passing said mould containing the chocolate composition beneath a roller.5. The method according to further comprising depositing the chocolate composition into a mould and thereafter applying a stamp to the chocolate composition in the mould.6. The method according to wherein the stamp or roller is chilled.7. The method ...

PROCESS FOR PRODUCING CONFECTIONS COMPRISING CAPSULES

A process for the preparation of a confectionery composition and compositions producible by the process. The process comprises providing a first sheet () of edible film having a plurality of first recesses () therein and a second sheet () of edible film, optionally having a plurality of second recesses () therein. A liquid filling () is supplied to the first recesses () and then sealed between the first and second sheets () to form capsules (). Molten chocolate () may be applied to the first recesses and/or the second recesses before the liquid filling. The capsules may be placed in a chocolate shell. 1. A process for the preparation of a confectionery composition comprisingproviding a first sheet of edible film having a plurality of first recesses therein and a second sheet of edible film;supplying a liquid filling to the first recesses; andcontacting the first sheet with the second sheet, whereby sealed capsules containing the liquid filling are formed.2. The process of wherein the second sheet of edible film has a plurality of second recesses therein and the contacting of the first sheet with the second sheet takes place with the first and second recesses in register.3. The process of wherein the first and second edible sheets comprise protein and/or polysaccharide.4. The process of claim 1 , further comprising an initial step of providing the first recesses by passing the first edible film sheet through a pair of contra-rotating forming rolls.5. The process of claim 1 , wherein the first recesses comprise at least two types of recesses having different dimensions.6. The process of claim 1 , wherein molten chocolate is applied to the first recesses before the liquid filling is supplied to the first recesses.7. The process of claim 1 , wherein molten chocolate is applied to the second edible sheet or to the second recesses (when present) before the first edible sheet is contacted with the second edible sheet to form the capsules.8. A process for the preparation of ...

CONFECTIONERY PRODUCT AND PROCESS FOR ITS PREPARATION

A confectionery composition comprising an edible shell () having a filling therein, said filling comprising a plurality of solid inclusions () and at least one liquid component (). A method for producing the composition comprising placing a plurality of solid inclusions () and at least one liquid component () in an edible shell (). The solid inclusions and the liquid component are then sealed within the edible shell. The solid inclusions may be discrete pieces or they may be interconnected to form a network. The edible shell may be chocolate and the liquid component may be a low viscosity sugar syrup such as runny caramel. 1. A confectionery composition comprising an edible shell having a filling therein , said filling comprising a plurality of solid inclusions and at least one liquid component.2. The composition of claim 1 , wherein the plurality of solid inclusions are discrete pieces.3. The composition of claim 2 , wherein the discete pieces are closed packed within the edible shell so that they cannot move over one another.4. The composition of claim 1 , wherein the plurality of solid inclusions are interconnected to form a network.5. A method for producing a confectionery composition according to comprisingproviding a plurality of solid inclusions;providing at least one liquid component;placing the plurality of solid inclusions and the at least one liquid component in an edible shell; andsealing the solid inclusions and the at least one liquid component within the edible shell.6. The method of claim 5 , wherein placing the plurality of solid inclusions in the edible shell comprises placing discrete pieces in the edible shell.7. The method of claim 6 , further comprising adhering the discrete pieces to one another to form a network of interconnected solid inclusions within the shell.8. The method of claim 5 , wherein placing the plurality of solid inclusions in the edible shell comprises placing a network of interconnected solid inclusions in the edible shell.9. ...

EDIBLE PRODUCT AND METHOD OF MANUFACTURE

This invention provided an edible product having a plurality of adjacent extruded product portions comprising one or more of chocolate, baked or unbaked cereal-based composition, or cheese. The portions are connected to one another along their length by a frangible connecting portion. The invention also provides a method of manufacturing such a product. The method includes providing an extrusion die having a linear array of at least two interconnected openings therein; and extruding product portions through the die to produce the product. The product comprises at least one or more edible materials comprising: chocolate products, baked or unbaked cereal-based composition, or cheeses. 1. An edible product comprising a plurality of adjacent extruded product portions comprising one or more of: chocolate , baked or unbaked cereal-based composition , or cheese , said portions connected to one another along their length by a frangible connecting portion.2. (canceled)3. The edible product according to wherein the product portions comprise a co-extrusion of different edible materials.4. The edible product according to at least partially coated with a confectionery or savoury coating.514-. (canceled)15. The edible product according to further comprising a non extruded confectionery product located in a recess formed between the portions of the product of the invention.1619-. (canceled)20. The edible product according to wherein the product portions comprise one or more types of particulate inclusion claim 1 , such as chocolate chips claim 1 , nut pieces claim 1 , fruit pieces claim 1 , flavour chips claim 1 , dried herbs and spices claim 1 , toffee pieces claim 1 , biscuit or cake pieces claim 1 , sugar-confectionery pieces claim 1 , or dragees claim 1 , or wherein the product portions comprise one or more liquid inclusions or components such as caramel claim 1 , fruit paste claim 1 , cream claim 1 , cream cheese and other soft cheeses claim 1 , or liquid flavour bubbles.21. ...

CONFECTION WITH SUPPORTED FILLING

Filled confections comprising a supported filling are provided. More particularly, the present confections at least one supportive filling and at least one other filling supported thereby. Because a supportive filling is provided, the confections also exhibit less leakage of the at least one other filling during manufacture, packaging, shipping, handling and ultimately, consumption. Vertical displacement of the fillings within the confection is also minimized The consuming experience is thus enhanced.

Method for Printing on Multi-Layered, Hollow, Chocolate Figures

The present invention relates to a method for providing a multi-layered, hollow, chocolate figure with a print in edible colour preparation, comprising providing one half of a hollow, chocolate figure with one or more types of edible colour preparation by means of an elastic pad, characterised in that the printing takes place at a pressure of between 8 and 12 bar and wherein the figure is situated in a mould-half during printing. 1. A method for providing a multi-layered , hollow , chocolate figure with a printing in an edible colour preparation , comprising providing of one half of a hollow , chocolate figure with one or more types of edible colour preparations by means of an elastic pad , wherein the printing takes place at a pressure of between 8 and 12 bar and wherein the figure is situated in a mould-half during printing.2. Method according to claim 1 , wherein claim 1 , use is made of an elastic pad having a hardness of between 8 and 12 Shore-A.3. Method according to claim 1 , wherein prior to being printed on claim 1 , the figure is manufactured in a mould claim 1 , comprising two mould-halves.4. Method according to claim 3 , wherein the figure claim 3 , prior to being printed on claim 3 , is partially demoulded by removing one mould-half.5. Method according to claim 1 , wherein use is being made of a cliché provided with a predetermined pattern in relief.6. Method according to claim 3 , wherein the figure is manufactured with an average wall thickness of between 2 and 5 mm.7. Method according to claim 1 , wherein during printing claim 1 , the pad has a speed of between 100 and 200 mm/sec.8. Method according to claim 1 , wherein the used colour preparation has a viscosity of between 350 and 550 cP.9. Method according to claim 1 , wherein the colour preparation used comprises an alcohol-based solvent claim 1 , one or more colour pigments and an emulsifier.10. Method according to claim 1 , wherein the printing is applied in a thickness of between 50 and 200 ...

CONFECTIONERY PRODUCT

A composite structure comprising a hollow shell and a filling placed therein. The shell is made of an edible chocolate-based material that may be, in particular, a chocolate couverture, bitter, dark or milk chocolate. A fat-, fondant-, jelly-, caramel-based mass may be used as the filling. The filling may also comprise various additives, such as, for example, crushed nuts, crunches, candied fruits 1. A confectionary product comprising a hollow chocolate-based shell consisting of two connected parts forming a three-dimensional geometric figure with a filling placed inside the shell , characterized in that the shell has the shape of a faceted crystal and is formed by a first part having a larger base in the shape of a regular polyhedron linked by means of triangular facets to a smaller base in the shape of a regular polyhedron and by a second part having a base in the shape of a regular polyhedron linked by means of triangular facets to a vertex , the base of the second part of the shell being connected to the larger base of the first part.212. The confectionary product according to claim 1 , wherein a ratio between heights H and H of the first part and the second part claim 1 , respectively claim 1 , of the shell may range from ½ to ⅓.312. The confectionary product according to claim 1 , wherein the height H of the first part of the shell is 6-9 mm claim 1 , and the height H of the second part of the shell is 16-20 mm.412. The confectionary product according to claim 1 , wherein a ratio between a circumscribed circle diameter D of the smaller base and a circumscribed circle diameter D of the larger base of shell first part of the shell ranges from 1/1.5 to 1/2.5.512. The confectionary product according to claim 1 , wherein the circumscribed circle diameters D claim 1 , D of the larger base and the smaller base of the first part of the shell are 30-34 mm and 18-21 mm claim 1 , respectively.6. The confectionary product according to claim 1 , wherein a thickness S of ...

METHOD FOR VERIFYING REGENERATION EFFECT BETWEEN ANTIOXIDANTS THROUGH ESTABLISHING A SEPARABLE REGENERATION SYSTEM

The invention provides a method for establishing a separable regeneration system for verifying regeneration effect between two antioxidants, which belongs to the field of regeneration effect of antioxidants. According to different solubilities of two antioxidants, lipid-soluble antioxidant is first combined into PE film, and water-soluble antioxidant is dissolved into deionized water and a separable regeneration system where antioxidants can contact with other but not dissolve in each other is formed. This method compares the differences of change of antioxidant capacity in aqueous phase with and without lipid-soluble antioxidant so that to judge whether the added lipid-soluble antioxidant has regeneration effect on aqueous-soluble antioxidant. The present invention effectively verifies the regeneration effect between different antioxidants, and has advantages of simple operation, less interference factors, intuitive and high efficiency. 1. A method for verifying regeneration effect between antioxidants through establishing a separable regeneration system comprising the steps:(1) preparing an aqueous phase of separable regeneration system: completely dissolving water-soluble antioxidant into deionized water, and then obtaining aqueous solution of water-soluble antioxidant, that is aqueous phase of separable regeneration system;(2) preparing a separable thermoplastic resin film with lipid-soluble antioxidant(2.1) preparing thermoplastic resin film: thermoplastic resin masterbatch without antioxidant is first hot-melt extruded into a thermoplastic resin film with thickness of 1.5-3.0 mm using an open type rubber mixer; the 1.50-3.00 mm thermoplastic resin film is placed on a high temperature resistant polyimide film, and is pressed by a flat vulcanizer into one thermoplastic resin film with thickness of 0.10-0.20 mm;(2.2) preparing thermoplastic resin film with lipid-soluble antioxidant: cutting the prepared thermoplastic resin film in step (2.1) into two pieces; ...

Convoluted chocolate product with regions of weakness and process for preparation thereof

A confectionery composition comprises a convoluted chocolate sheet having fold lines arranged generally along a first direction and having at least one region of weakness. The or each region of weakness extends along the full width of the chocolate sheet substantially in a single plane transverse to the first direction. Also provided are scraper blades for removing chocolate from a roller to form a chocolate sheet, and apparatus and methods for producing the confectionery composition described.

An edible product

Health supplements chocolate and a method of manufacturing the same

본 발명은 건강보조식품용 초콜릿 및 그 제조방법에 관한 것으로, 보다 상세하게는 종래의 초콜릿에 다량 함유되어 있는 설탕(또는 물엿) 대신 조릿대 어린잎(山竹葉)의 유효성분이 첨가된 조청으로 대체하고, 원형을 이루는 초콜릿 내부에 임산물재형물을 함유한 건강보조식품용 초콜릿 및 그 제조방법에 관한 것으로, 그 구성은, (a) 생크림 15 - 30중량%, 조청 10 - 15중량%, 카카오매스 40 - 45중량%, 카카오버터 20 - 25중량%로 형성된 베이스 초콜릿을 준비하는 단계; (b) 채취된 임산물의 이물질을 세척하고 건조하는 단계; (c) 상기 (b) 단계의 건조된 임산물을 분쇄기를 이용하여 분쇄하는 단계; (d) 상기 (c) 단계에서 분쇄된 분쇄물 10 - 50중량%, 오미자시럽 50 - 90중량%의 비율로 혼합하여 시럽충진물을 준비하는 단계; (e) 상기 (a) 단계의 베이스 초콜릿을 성형하여 내부는 공간이 마련되고 상기 공간과 연통되게 개구부가 형성된 초콜릿쉘을 준비하는 단계; (f) 상기 (d) 단계의 시럽충진물을 (e) 단계의 개구부가 형성된 초콜릿쉘 내부 공간에 충진하는 단계; (g) 상기 (a) 단계의 베이스 초콜릿으로 (f) 단계의 초콜릿쉘 개구부를 덮은 후 굳히는 단계;로 이루어진다. The present invention relates to a chocolate for health supplement foods and a method for preparing the same, and more particularly, to a chocolate for health supplement foods and a method for preparing the same, (A) 15 to 30% by weight of fresh cream, 10 to 15% by weight of cocoa butter, 10 to 15% by weight of cocoa mass, 40 to 40% by weight of cocoa butter, - 45% by weight of cocoa butter and 20 - 25% by weight of cocoa butter; (b) washing and drying the foreign matter of the collected forest products; (c) pulverizing the dried forest product of step (b) using a pulverizer; (d) mixing the pulverized pulverized product in the step (c) at a ratio of 10 to 50% by weight and Omija syrup in an amount of 50 to 90% by weight to prepare a syrup filler; (e) forming a base chocolate in the step (a), preparing a chocolate shell having an inner space and an opening to communicate with the space; (f) filling the syrup filler of step (d) in a space inside the chocolate shell having the opening of step (e); (g) covering the chocolate shell opening of the step (f) with the base chocolate of the step (a) and then hardening.

Edible product and method of its manufacturing

FIELD: food industry. SUBSTANCE: extruder head is provided, having a linear arrangement of at least two interconnected openings, the adjacent openings being separated by a connecting portion. One or more edible materials, including chocolate, are extruded through said extruder head to form an edible product. Said product comprises a plurality of extruded parts joined together along their length by the frangible connecting part that extends along the length of the product continuously and has at least one recess defining the preferred tear line. The height of the connecting portion of the product is smaller than the height of the openings, whereby the frangible connecting part is thinner than the product part, and the width of the connecting portion is from 5% to 80% of the width of the openings. EFFECT: invention allows to increase the production efficiency, does not require additional equipment for packaging. 13 cl, 13 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (51) МПК A23G 1/50 A23G 3/34 A23G 3/54 A23P 30/25 (11) (13) 2 628 424 C2 (2006.01) (2006.01) (2006.01) (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2014139547, 15.05.2013 (24) Дата начала отсчета срока действия патента: 15.05.2013 (72) Автор(ы): БАФТОН Эндрю Кристофер (GB), ЧЕЕМА Парбиндер (GB) 16.08.2017 Приоритет(ы): (30) Конвенционный приоритет: (56) Список документов, цитированных в отчете о поиске: US 2007/0104828 A1, 10.05.2007. RU 18.06.2012 GB 1210848.6 2292739 C2, 10.02.2007. US 2003/0082254 A1, 01.05.2003. (45) Опубликовано: 16.08.2017 Бюл. № 23 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 19.01.2015 (86) Заявка PCT: GB 2013/051250 (15.05.2013) (87) Публикация заявки PCT: 2 6 2 8 4 2 4 (43) Дата публикации заявки: 10.08.2016 Бюл. № 22 R U (73) Патентообладатель(и): МОНДЕЛЕЗ ЮКЕЙ Р ЭНД Д ЛИМИТЕД (GB) Дата регистрации: 2 6 2 8 4 2 4 R U Адрес для переписки: 119019, Москва, Гоголевский бульвар, 11, этаж 3, "Гоулингз ...

Sperical Core-Shell-Particle

본 발명은 코어 액체 및 코어를 둘러싸는 경화된 쉘로 이루어지거나 또는 이들을 함유하는 구형 코어-쉘-입자에 관련된 것이며, 상기 쉘은 경화된 다당류 또는 경화된 다당류의 혼합물, 하나 이상의 수용성 충전물, 및 경도를 증가시키는 양의 하나 이상의 불용성 충전물 및 임의로 코팅 층으로 이루어지거나 또는 이들을 함유한다. 본 발명은 또한 상기 입자를 제조하는 방법에 관련된 것이다. 본 발명은 추가로 충전물로서 불용성 고체 입자의 용도에 관련하며, 상기 충전물은 코어-쉘-입자의 쉘을 보강하는 것이며, 본 발명은 상기 코어-쉘 입자 다수를 포함하는 제조에 관련된 것이다. The present invention relates to spherical core-shell-particles consisting of or comprising a core liquid and a cured shell surrounding the core, said shell comprising a mixture of cured polysaccharides or cured polysaccharides, one or more water soluble fillers, and a hardness An amount of one or more insoluble fillers and optionally a coating layer. The present invention also relates to a method for producing said particles. The present invention further relates to the use of insoluble solid particles as a filler, said filler being to reinforce the shell of the core-shell-particle, and the invention relates to the manufacture comprising a plurality of said core-shell particles.

Fruit-based food product

本发明涉及一种一口食品，其包含a)3-维旋转体形式的塑性固体的基于水果的软夹心，其具有：0.28-0.85之间的Aw；和按重量计基于所述基于水果的夹心总重量的小于14%的脂肪含量，以及b)包覆基于水果的夹心的巧克力或巧克力样组合物涂层，其中基于水果的夹心按重量计为所述食品总重量的约40-75%。

Method for Manufacturing Chocolate-ball of Sugering Aronia

The present invention relates to a method of manufacturing a chocolate ball by using sugared aronia fruits as stuffing for the inside of a chocolate ball and using a mixture of chocolate and steamed sweet pumpkin grounds as a material for coating the sugared aronia fruits. Since aronia fruits are sugared, the bitter taste of the aronia fruits is removed to reduce the repulsive taste, and sugaring makes the surface of the aronia fruits wrinkled to allow the chocolate coated on the outer surface of the fruits to be firmly combined with the fruits. As the sweet pumpkin is mixed with a coating material, the sweetness and viscosity of the sweet pumpkin reduce the bitter taste and enhance the connection between the coating material and aronia fruits, and even if the aronia fruits are coated with chocolate after being sugared, the original antioxidation activity of the aronia fruits is not lost.

Method of insulating content for filling food product

FIELD: food industry. SUBSTANCE: method comprises the following stages: making at least one shell formed from the first edible product to be moulded, applying at least one coating layer containing at least one fatty substance in said shell to form the internal insulating coating layer, introducing the specified content to be filled into said shell, applying at least one covering layer containing at least one fatty substance, at the specified content to be filled, to obtain a continuous insulating covering layer connecting to said internal insulating coating layer, closing said shell by the application of the edible material to be moulded. Wherein the second and fourth stages are preceded by cooling to the temperature in the range of -25°C to 30°C. The fifth stage is preceded by the stage of heating said upper surface of said shape. EFFECT: increasing the shelf life of the food product. 13 cl, 2 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 629 973 C2 (51) МПК A23G 3/34 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2015107559, 30.07.2013 (24) Дата начала отсчета срока действия патента: 30.07.2013 Дата регистрации: (72) Автор(ы): ВИЛЛЕМС Типпаван (BE), ВОНГДЖАМПА Нид (BE), СЕРОН Валери Жаклин (BE) Приоритет(ы): (30) Конвенционный приоритет: (56) Список документов, цитированных в отчете о поиске: EP 1378174 A1, 07.01.2004. US 06.08.2012 BE 2012/0529 2682471 A, 29.06.1954. US 3769039 A, 30.10.1973. FR 2188961, 25.01.1974. (45) Опубликовано: 05.09.2017 Бюл. № 25 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 06.03.2015 (86) Заявка PCT: EP 2013/065978 (30.07.2013) (87) Публикация заявки PCT: 2 6 2 9 9 7 3 (43) Дата публикации заявки: 27.09.2016 Бюл. № 27 R U (73) Патентообладатель(и): Н.Н.Т. (BE) 05.09.2017 2 6 2 9 9 7 3 R U Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" (54) СПОСОБ ИЗОЛЯЦИИ СОДЕРЖИМОГО ДЛЯ НАПОЛНЕНИЯ ...

Container for surprise-present and similar articles and food product with such container

FIELD: consumer goods. SUBSTANCE: container is designed for different present such as toys, jewelry, necklaces placed inside hollow food articles, for instance, chocolate eggs. Proposed container consists of two cup-like halves connected to each other. Each cup-like half has cup-like bottom part and skirt part designed for connecting with skirt part of other cup-like half. One of two cup-like halves is provided with sharp ribs in its bottom part projecting from cup-like surface. Hollow food product for accommodating such container is proposed. Design peculiarity of proposed container are sharp ribs which increase rigidity of container limiting its deformation and which serve as grips for fingers facilitating opening and preventing opening by mount and teeth. EFFECT: facilitated opening of container. 10 cl, 5 dwg ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 299 164 (13) C2 (51) ÌÏÊ B65D 6/02 A23G 3/00 (2006.01) (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2002129500/12, 05.11.2002 (72) Àâòîð(û): ÊÎÑÒÀÍÒÈÍÈ Ìàóðèöèî (IT) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 05.11.2002 (73) Ïàòåíòîîáëàäàòåëü(è): ÑÎÐÅÌÀÐÒÅÊ Ñ.À. (BE) R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 06.11.2001 (ïï.1-10) EP 01830684.5 (43) Äàòà ïóáëèêàöèè çà âêè: 20.06.2004 (45) Îïóáëèêîâàíî: 20.05.2007 Áþë. ¹ 14 2 2 9 9 1 6 4 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: ÅÐ 0951835 À, 27.10.1999. WO 93/00267 A1, 07.01.1993. US 4765501 A, 23.08.1988. WO 94/12071 A1, 09.06.1994. US 5792496 A, 11.08.1998. RU 95105414 A1, 27.03.1997. C 2 (57) Ðåôåðàò: Êîíòåéíåð ïðåäíàçíà÷åí äë ïîìåùåíè â íåãî ðàçëè÷íûõ ïîäàðî÷íûõ èçäåëèé, òàêèõ êàê èãðóøêè, þâåëèðíûå èçäåëè , îæåðåëü , è ðàçìåùàåòñ â ïîëûõ ïèùåâûõ ïðîäóêòàõ, íàïðèìåð øîêîëàäíûõ éöàõ. Êîíòåéíåð ñîäåðæèò äâà ÷àøåîáðàçíûõ ýëåìåíòà, êîòîðûå ìîãóò áûòü ñîåäèíåíû îáðàùåííûìè äðóã ê äðóãó. Êàæäûé ÷àøåîáðàçíûé ýëåìåíò ñîäåðæèò ÷àøåîáðàçíóþ äîííóþ ÷àñòü è þáî÷íóþ ÷àñòü, ...

A Shell Chocolate Inserted Rice Cake and Cream and Manufacturing Method

본 발명은 떡을 충진한 쉘초콜릿 및 그 제조방법에 있어서, 특히 시간경과에 따른 떡의 노화현상 및 미생물에 의한 떡의 변패를 최소화한 떡을 제조하고 제조된 떡에 쉘초콜릿을 감싸서 일정한 보호막 형태의 쉘초콜릿에 떡을 제공하여 떡의 수분이탈 및 보존성을 유지하고 떡의 특유한 조직을 오래 유지시키도록 한 것을 특징으로 하는 떡을 충진한 쉘초콜릿 및 그 제조방법에 관한 것으로, 떡베이스제조, 당액제조, 떡베이스와 당액혼합하는 과정을 통해 떡을 제조하는 공정과; 떡을 성형 및 절단하는 공정과; 식물성크림을 제조하는 공정과; 외피를 구성하는 초콜릿을 제조하고, 제조된 초콜릿에 식물성 크림과 절단된 떡을 투입하여 떡이 충진된 초콜릿 완제품을 제조하는 공정으로 이루어지는 것이 특징이며; 초콜릿에 떡을 충진하여 떡초콜릿을 제조함으로써 수분이탈에 의한 떡의 노화를 방지하고, 또한 미생물에 의한 변패를 방지함으로써 떡의 품질을 향상시키도록 하는 효과가 있다. The present invention relates to a shell chocolate filled with rice cake and a method of manufacturing the same, in particular, a rice cake is prepared by minimizing the aging of rice cake and the decay of rice cake caused by microorganisms over time. The present invention relates to a shell chocolate filled with rice cake, and a method of manufacturing the same, wherein the rice cake is provided to the shell chocolate to maintain moisture dissociation and preservation of the rice cake, and to maintain a unique structure of the rice cake. Rice cake base manufacturing, sugar solution manufacturing, rice cake base and the process of preparing the rice cake by mixing the sugar solution; Molding and cutting the rice cake; Manufacturing a vegetable cream; Manufacturing a chocolate constituting the outer shell, and putting the vegetable cream and the cut rice cake into the manufactured chocolate to prepare the finished rice cake-filled chocolate product; The filling of the rice cake in chocolate to prepare the rice cake chocolate has the effect of preventing the aging of the rice cake due to moisture escape, and also to improve the quality of the rice cake by preventing the decay caused by microorganisms.

Chocolate product and manufacture method (versions)

FIELD: confectionery industry. SUBSTANCE: chocolate product may be formed as bag, pack or like container and has at least one fixed edge. Chocolate product is made from temporarily plastic solid or semisolid chocolate or fat-containing substance for confectionery products. Chocolate product may have filler or may be free of filler. Method involves manufacturing chocolate products of different shape with hermetically sealed edges. EFFECT: wider range and improved quality of chocolate products. 10 cl, 3 dwg ОСЗСУГс ПЧ Го РОССИЙСКОЕ АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (19) (51) МПК? ВИ” 2143 820 ' 13) Сл А 23С 1/20 12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ (21), (22) Заявка: 96122311/13, 18.11.1996 (24) Дата начала действия патента: 18.11.1996 (30) Приоритет: 20.11.1995 СВ 9523681.6 23.07.1996 СВ 9615405.9 (46) Дата публикации: 10.01.2000 (56) Ссылки: ЕР 0603467 А 2, 06.09.93. (98) Адрес для переписки: 129010, Москва, ул.Большая Спасская 25, стр.3, ООО "Городисский и партнеры" (71) Заявитель: Сосьете де Продюи Нестле СА. (СН) (72) Изобретатель: Марк Джюри (СВ) (73) Патентообладатель: Сосьете де Продюи Нестле С.А. (СН) (54) ШОКОЛАДНОЕ ИЗДЕЛИЕ И СПОСОБ ЕГО ИЗГОТОВЛЕНИЯ (ВАРИАНТЫ) (57) Реферат: Изобретение относится к шоколадным изделиям. Шоколадные изделия в виде мешочка, пакетика или аналогичного контейнера имеют один или более герметично соединенных краев и изготовлены из временно пластичного твердого или полутвердого шоколада или жиросодержащего вещества для кондитерских изделий, шоколадные изделия могут быть с начинкой или без нее. Изобретение также касается способов получения шоколадных изделий. Изобретение позволит получить шоколадные изделия различной формы с герметично заделанными краями и повысить прочность этих изделий. 5 с. изз.п. ф-лы, Зил. 2143820 С1 КО ОСЗСУГс ПЧ Го КУЗЗАМ АСЕМСУ ГОК РАТЕМТ$ АМО ТКАОЕМАКК$ 12) АВЗТКАСТ ОЕ 1МУЕМТОМ (19) ВИ "” 2143 820' (51) пё. С1.7 А 23 С 1/20 13) СЛ (21), (22) АррИсаНоп: 96122311/13, 18.11.1996 (24) ...

Durian chocolate cream

本发明公开了一种榴莲夹心巧克力，包括以下重量份的原料：榴莲500‑800份、牛奶巧克力1000‑1300份、卡拉胶65‑85份、蔗糖酯2‑4份、黄油50‑80份、果糖300‑320份、葡萄糖浆200‑380份、蜂蜜30‑50份。本发明的榴莲夹心巧克力馅料采用优质榴莲为原料，保留了榴莲的营养价值，制成的榴莲夹心巧克力软硬适度，咀嚼感良好，在具有巧克力特有的香味的同时，保留了榴莲独特的香甜口感和浓郁的香气，能够满足大多数人的口感需求，可广泛应用于食品加工技术领域。

Chocolate comprisng the extracts from Ganoderma lucidum and preparation method thereofe

본 발명은 주정으로 추출한 영지 버섯 추출물 및 쌀잼을 포함하는 초콜릿의 제조 방법 및 이의 제조방법으로 제조한 초콜릿에 관한 방법이다. The present invention relates to a process for producing chocolate containing ginger extract and rice jam extracted with alcohol and a process for producing chocolate by the process.

Hollow chocolate manufacture kit and manufacture method therewith

PURPOSE: A producing kit for hollow chocolate, and a producing method of the hollow chocolate using thereof are provided to enable customers to produce the hollow chocolate by themselves. CONSTITUTION: A producing kit for hollow chocolate comprises the following: an upper frame(20) covering the upper side of a lower frame(10); an intaglio frame(30) for storing a chocolate solution by being formed on the lower frame; a relief frame(40) protruded from the upper frame for producing the chocolate with an inner space by being inserted into the intaglio frame; a hole forming protrusion protruded from the bottom of the intaglio frame; a hole forming groove formed on the relief frame for punching an infusion hole to the chocolate by receiving the hole forming protrusion; and a recessed groove unit(50) and a protruded jaw unit(60).

METHOD FOR MANUFACTURING A CONFECTIONERY SHELL

1. Способ получения оболочки кондитерского изделия, включающий стадии:(i) нанесение в полость формы пищевой жидкости и одного или нескольких кусков затвердевшего пищевого материала, характеризующегося составом, отличным от состава пищевой жидкости;(ii) прессование пищевой жидкости к стенке полости формы при помощи штампа, характеризующегося температурой поверхности ниже температуры затвердевания пищевой жидкости, с тем, чтобы придать форму и обеспечить, по меньшей мере, частичное затвердевание пищевой жидкости в полости формы, а также вызвать вытеснение части пищевой жидкости из полости формы, причем, по меньшей мере, часть вытесненной пищевой жидкости является неразрывной с пищевой жидкостью, находящейся внутри полости формы;(iii) удаление штампа из полости формы; и(iv) удаление пищевой жидкости, вытесненной из полости формы, или материала, сформированного из вытесненной пищевой жидкости, посредством прохождения соскабливающих устройств наружу через границу полости формы в двух или более различных направлениях наружу.2. Способ по п.1, отличающийся тем, что стадия (iv) включает прохождение соскабливающих устройств наружу через границу полости формы в от двух до четырех различных направлениях наружу.3. Способ по п.1, отличающийся тем, что стадия (iv) включает прохождение соскабливающих устройств наружу через границу полости формы в четырех различных направлениях наружу.4. Способ по любому из пп.1-3, отличающийся тем, что практический угол θ соскабливания соскабливающих устройств на стадии (iv) относительно направления соскабливания составляет 20° или более.5. Способ по любому из пп.1-3, отличающийся тем, что используем� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 1/00 (13) 2014 102 649 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2014102649/13, 03.07.2012 (71) Заявитель(и): КРАФТ ФУДС Р & Д, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: 06.07.2011 EP 11172832.5 (85) Дата начала рассмотрения ...

Edible multi-colored solid oral fat-based compositions and method for their manufacture

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2016 133 687 A (51) МПК A23G 1/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2016133687, 18.02.2015 (71) Заявитель(и): Перфетти Ван Мелле С.п.А. (IT) Приоритет(ы): (30) Конвенционный приоритет: 21.02.2014 IT MI2014A000265 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 21.09.2016 R U (43) Дата публикации заявки: 26.03.2018 Бюл. № 09 (72) Автор(ы): БОТТИНИ Алессандро (IT), КАППЕЛЛЕТТИ Клаудиа (IT) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2015/124642 (27.08.2015) R U (54) Съедобные разноцветные твердые пероральные композиции на жировой основе и способ их изготовления (57) Формула изобретения 1. Способ получения полых твердых пероральных композиций, полученных путем соединения двух различающихся отдельно сформованных однослойных частей, состоящих из пищевых продуктов на жировой основе, которые, в свою очередь, содержат две или более подчасти разных цветов, где указанный способ включает следующие стадии: а) одновременная заливка в каждую полость первой заливочной формы измеренного количества по меньшей мере двух съедобных масс на жировой основе разных цветов через отдельные насадки для каждой массы; б) подвергание указанной первой заливочной формы вибрации для выравнивания масс, присутствующих в каждой полости без их смешивания; в) погружение в массы, залитые в каждую полость, охлаждающего элемента с температурой менее 0°C в течение времени, находящегося в пределах от 1 до 30 сек, чтобы образовать и охладить тонкий слой залитых съедобных масс между внешней поверхностью охлаждающего элемента и внутренней поверхностью полости, где для указанных масс сохраняется явное разделение между ними; г) удаление каждого охлаждающего элемента из своей полости, где была образована однослойная часть, состоящая из по меньшей мере двух подчастей разных цветов; д) повторение стадий а)-г) во второй заливочной форме с использованием по меньшей мере двух жировых масс, ...

Fiber enriched filling composition for a chocolate product

FIELD: food industry.SUBSTANCE: invention relates to a filling composition for a chocolate product. Proposed is a fiber enriched filling composition for a chocolate product, containing: a. 0.01–1 % steviol-glucoside and/or steviol glycoside; b. 1–60 % fat by weight; c. 0.1–10 % inulin by weight and/or 0.1–20 % fructo-oligosaccharide by weight as dietary fiber; d. polyhydric alcohol. Chocolate product comprising said filling composition is also proposed.EFFECT: invention provides an enriched dietary fiber filling composition for a chocolate product, having improved characteristics as compared with conventional sugar based filling compositions.10 cl, 10 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 677 249 C2 (51) МПК A23G 1/32 (2006.01) A23G 3/36 (2006.01) A23L 33/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23G 1/32 (2018.08) (21)(22) Заявка: 2014122085, 03.12.2012 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): КАВАЛИР НВ (BE) Дата регистрации: 16.01.2019 (56) Список документов, цитированных в отчете о поиске: RU 2428049 C2, 10.09.2011. US 2010112160 A1, 06.05.2010. JPH 04288093 A, 13.10.1992. US 2007082104 A1, 12.04.2007. 03.12.2011 EP 11009575.9; 03.01.2012 EP 12150072.2 (43) Дата публикации заявки: 10.02.2016 Бюл. № 4 (45) Опубликовано: 16.01.2019 Бюл. № 2 C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 03.07.2014 (86) Заявка PCT: EP 2012/074211 (03.12.2012) (87) Публикация заявки PCT: 2 6 7 7 2 4 9 2 6 7 7 2 4 9 Приоритет(ы): (30) Конвенционный приоритет: R U R U 03.12.2012 (72) Автор(ы): ВЕРДЕГЕМ Феликс (BE) WO 2013/079716 (06.06.2013) Адрес для переписки: 191036, Санкт-Петербург, а/я 24, "НЕВИНПАТ" (54) ОБОГАЩЕННАЯ ПИЩЕВЫМИ ВОЛОКНАМИ НАПОЛНЯЮЩАЯ КОМПОЗИЦИЯ ДЛЯ ШОКОЛАДНОГО ИЗДЕЛИЯ (57) Реферат: Изобретение относится к наполняющей предложено шоколадное изделие, содержащее композиции для шоколадного изделия. указанную наполняющую композицию. ...

METHOD FOR ISOLATING THE CONTENT FOR FILLING FOOD

1. Способ изоляции содержимого для наполнения пищевого продукта, содержащий следующие этапы:- первый этап, на котором изготавливают в форме, имеющей верхнюю поверхность, по меньшей мере одну оболочку, образованную вначале из съедобного формуемого продукта, причем эта оболочка имеет по меньшей мере одну внутреннюю стенку и отверстие для наполнения,- второй этап, на котором наносят по меньшей мере один слой покрытия, содержащего по меньшей мере одно жирное вещество, на указанную по меньшей мере одну внутреннюю стенку указанной оболочки из формуемого материала, чтобы образовать внутренний изолирующий слой покрытия,- третий этап, на котором вводят указанное содержимое для наполнения указанного пищевого продукта в указанную оболочку из формуемого материала через отверстие для наполнения,- четвертый этап, на котором наносят по меньшей мере один покрывающий слой, содержащий по меньшей мере одно жирное вещество, на указанное содержимое для наполнения, чтобы получить сплошной изолирующий покрывающий слой, связывающийся с указанным внутренним изолирующим слоем покрытия,- пятый этап, на котором закрывают указанное отверстие для наполнения указанной оболочки путем нанесения съедобного формуемого материала на указанный сплошной изолирующий покрывающий слой, отличающийся тем, что перед упомянутыми вторым и четвертым этапами производят охлаждение до температуры, находящейся в интервале от -25°С до 30°С, а перед указанным пятым этапом подогревают указанную верхнюю поверхность указанной формы.2. Способ по п. 1, отличающийся тем, что указанное охлаждение осуществляют до температуры в интервале от -10°С до 20°С.3. Способ по п. 1, отличающийся тем, что РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 1/00 (13) 2015 107 559 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2015107559, 30.07.2013 (71) Заявитель(и): Н.Н.Т. (BE) Приоритет(ы): (30) Конвенционный приоритет: 06.08.2012 BE 2012/0529 (85) Дата начала рассмотрения заявки ...

Method of manufacturing confectionery shells

A method of producing a multi - layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase.

Method for packaging milk-based food products, and food article comprising one or more individual milk-based portions

The invention relates to a method for packaging milk-based food products, in the form of individual portions, in which the packing produces little or no waste. Each individual portion is introduced into a chocolate bottle 1 filled through the bottom, which is sealed in a leaktight manner by a chocolate plug. Preferably, each bottle is then wrapped in a packing sheet carrying an indication of the contents of the bottle. Several bottles 1 containing differently flavoured products are grouped in an assortment, in a protective packing 30 provided with individual housings 33 for the bottles. This packing 30 may have the shape of a milk float. The invention can be used in particular for packaging flavoured, sweetened, concentrated milk portions.

Fabricating confectionery article e.g. filled chocolate egg, by molding external shell of chocolate as confectionery article, applying garnish on internal side of shell, and stockpiling molten layer of chocolate on free surface of garnish

The process comprises molding an external shell (3) of chocolate in the form of a confectionery article (1), applying a garnish (2) on an internal side of the shell, stockpiling a hot molten layer of chocolate on free surface of the garnish, hardening the chocolate layer by cooling to obtain a closure coating (4) of the garnish, and reuniting the different particles of the confectionery article. The garnish is constituted by a pasty preparation based of sugar, kernel or hazelnut. Another chocolate layer that is centrifuged is stacked on the hot chocolate layer. The process comprises molding an external shell (3) of chocolate in the form of a confectionery article (1), applying a garnish (2) on an internal side of the shell, stockpiling a hot molten layer of chocolate on free surface of the garnish, hardening the chocolate layer by cooling to obtain a closure coating (4) of the garnish, and reuniting the different particles of the confectionery article. The garnish is constituted by a pasty preparation based of sugar, kernel or hazelnut. Another chocolate layer that is centrifuged is stacked on the hot chocolate layer, after hardening the hot chocolate layer. The confectionery article is constituted of an egg comprising two semi-ovoid shells. The molten chocolate layer is connected between the two different parts of the confectionery article by bonding. An independent claim is included for a confectionery article such as filled chocolate egg.

Nutraceutical chocolate or compound chocolate product

The subject invention relates to a chocolate or compound chocolate product comprising added functional ingredients including vitamin C, vitamin E, zinc, copper and, optionally, a xanthophyll. The invention further concerns the production of such chocolates and compound chocolate products, their assembly in kit formats and the use of these products for the therapy of diseases of the eye, in particular macular degeneration and cataract formation, or for the maintenance and support of general eye health.

HOT CHOCOLATE DOSED CAPSULE AND PROCESS FOR PREPARING THE SAME

L'invention concerne une capsule dosée pour chocolat chaud ayant un poids total compris entre 20 et 60 g comprenant en combinaison une enveloppe solide en chocolat ayant un diamètre compris entre 30 et 55 mm et une épaisseur comprise entre 0,5 et 6 mm, et un espace intérieur présentant au moins 50% d'air et comprenant un sablé chocolaté. L'invention concerne également le procédé de préparation de ladite capsule dosée pour chocolat chaud.  The invention relates to a metered capsule for hot chocolate having a total weight of between 20 and 60 g comprising in combination a solid chocolate envelope having a diameter of between 30 and 55 mm and a thickness of between 0.5 and 6 mm, and an interior space with at least 50% air and comprising a chocolate shortbread. The invention also relates to the process for preparing said metered capsule for hot chocolate.

DOSED CAPSULE FOR HOT CHOCOLATE AND PROCESS FOR PREPARING THE SAME

L'invention concerne une capsule dosée pour chocolat chaud ayant un poids total compris entre 20 et 60 g comprenant en combinaison une enveloppe solide en chocolat ayant un diamètre compris entre 30 et 55 mm et une épaisseur comprise entre 0,5 et 6 mm, et un espace intérieur présentant au moins 50% d'air et comprenant un sablé chocolaté. L'invention concerne également le procédé de préparation de ladite capsule dosée pour chocolat chaud. The invention relates to a metered capsule for hot chocolate having a total weight of between 20 and 60 g comprising in combination a solid chocolate envelope having a diameter of between 30 and 55 mm and a thickness of between 0.5 and 6 mm, and an interior space with at least 50% air and comprising a chocolate shortbread. The invention also relates to the process for the preparation of said metered capsule for hot chocolate.

Fabricating chocolate crackles in a shape e.g. balls like grape seed/capsules, comprises coating solid state confectionary product in two rigid half shells, adding praline with gasified sugar, and supplying the praline to the half shells

The process for fabricating chocolate crackles in a shape of balls like grape seed, capsules or stopper of chocolate wine bottles, comprises coating a solid state confectionary product in two rigid half shells at an ambient temperature, adding a praline with a certain proportion of commercial gasified sugar, supplying the praline to the half shells, and assembling and then solidarizing the two half shells. Thickness of the two half shells is determined to obtain a limited crackling effect during the penetration of saliva or a drink inside the coating. The process for fabricating chocolate crackles in a shape of balls like a grape seed, capsules or stopper of chocolate wine bottles, comprises coating a solid state confectionary product in two rigid half shells at an ambient temperature, adding a praline with a certain proportion of commercial gasified sugar, supplying the praline to the half shells, and assembling and then solidarizing the two half shells. Thickness of the two half shells is determined to obtain a limited crackling effect during the penetration of saliva or a drink inside the coating. The proportion of the gasified sugar mixed with the praline is determined in function of size and duration of the crackling effect. Independent claims are included for: (1) the preparation of balls, capsules or stopper of chocolate wine bottles; and (2) snacks coated with chocolate.

Method for treating a food using high pressure

Method for printing on multi-layered, hollow, chocolate figures

The present Invention relates to a method for providing a multi-layered, hollow, chocolate figure with a print in edible colour preparation, comprising providing one half of a hollow, chocolate figure with one or more types of edible colour preparation by means of an elastic pad, characterised In that the printing takes place at a pressure of between 8 and 12 bar and wherein the figure is situated in a mould-half during printing.

Chocolate product having break-away portion

Bag, pouch or similar container made of chocolate or its substitute and process for its producing

Nutraceutical chocolate or compound chocolate product

The subject invention relates to a chocolate or compound chocolate product comprising added functional ingredients including vitamin C, vitamin E, zinc, copper and, optionally, a xanthophyll. The invention further concerns the production of such chocolates and compound chocolate products, their assembly in kit formats and the use of these products for the therapy of diseases of the eye, in particular macular degeneration and cataract formation, or for the maintenance and support of general eye health.

Patent TR199600922A3

Method for manufacturing a confectionery shell

Dessert and preparation method thereof

本发明提供了一种甜品及其制备方法。一种甜品，所述甜品是用外皮包裹内馅形成鸡蛋形状的食品；所述内馅为鲜芒果，或者芒果的加工品；所述加工品优选芒果蓉；所述外皮主要由80‑100份椰丝、350‑450份奶油、50‑100份食用增稠剂、100‑140份糖、100‑120份蛋白液、45‑55份蛋白粉和350‑450份水复配而成。本发明的甜品集颜值与美味于一身，具有多层次分明的口感、香气和甜味，极大提高了食欲。

METHOD FOR PRODUCING CONFECTIONERY SHELLS

1. Способ получения многослойной оболочки кондитерского изделия, включающий стадии:(i) нанесение первой пищевой жидкости в полость формы;(ii) прессование первой пищевой жидкости к стенке полости формы при помощи штампа, характеризующегося температурой поверхности ниже температуры затвердевания первой пищевой жидкости, с тем, чтобы придать форму и обеспечить, по меньшей мере, частичное затвердевание первой пищевой жидкости в полости формы;(iii) удаление штампа из полости формы;(iv) нанесение второй пищевой жидкости в полость формы; и(v) прессования второй пищевой жидкости к слою, сформированному из первой пищевой жидкости при помощи штампа, характеризующегося температурой поверхности ниже температуры затвердевания второй пищевой жидкости, с тем, чтобы придать форму и обеспечить, по меньшей мере, частичное затвердевание второй пищевой жидкости в полости формы;причем расстояние x, на которое штамп вдавливают в полость формы на стадии (v), меньше расстояния x, на которое штамп вдавливают в полость формы на стадии (ii).2. Способ по п.1, отличающийся тем, что первая и вторая пищевые жидкости характеризуются различными составами состав.3. Способ по п.1 или 2, отличающийся тем, что по меньшей мере одна из первой и второй пищевых жидкостей включает в себя шоколад.4. Способ по п.1 или 2, отличающийся тем, что способ включает стадию (vi) удаления по меньшей мере одного из первой и второй пищевых жидкостей, которые были вытеснены из полости формы, или материала, сформированного из вытесненной пищевой жидкости, посредством прохождения соскабливающего устройства наружу через границу полости формы в двух или более различных направлениях н� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 1/00 (13) 2014 103 150 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2014103150/13, 02.07.2012 (71) Заявитель(и): КРАФТ ФУДС Р & Д, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: 06.07.2011 EP 11172833.3 (85) Дата начала ...

Method for printing on multi-layered, hollow, chocolate figures

The present Invention relates to a method for providing a multi-layered, hollow, chocolate figure with a print in edible colour preparation, comprising providing one half of a hollow, chocolate figure with one or more types of edible colour preparation by means of an elastic pad, characterised In that the printing takes place at a pressure of between 8 and 12 bar and wherein the figure is situated in a mould-half during printing.

Device and method for the production of chocolate shells

Improvements in and relating to production of chocolate shells Disclosed is a stamp (100), for use in a cold stamping operation, for insertion into a mould (200) along an insertion axis (180), the stamp (100) comprising a first tapering portion (110) arranged to deviate from the insertion axis (180) at a first angle and to be substantially parallel with a corresponding internal surface (210) of the mould (200), and a second tapering surface (130) arranged to deviate from the insertion axis (180) at a second angle, greater than the first angle, such that, in use, when the stamp (100) is inserted into the mould (200), an aperture is formed around a rim of the mould (200) which is smaller than a distance between the first tapering portion (110) and the corresponding internal surface (200) of the mould (200).

Confectionery composition comprising a filling having a fat system

A confectionery composition comprising an edible shell having a filling therein. The filling comprises a fat system and has a solid fat content (SFC) of 35 to 65% at 0°C and 1 to 8% at 30°C.In particular embodiments the fat system is prepared from palm oil midfraction. The filling is soft at low temperature so that it is palatable. However, it does not melt at ambient temperatures and therefore does not require refrigeration/freezing for storage or transport.

Chocolate product with breakaway piece

Convoluted chocolate product with regions of weakness and process for preparation thereof

A confectionery composition comprises a convoluted chocolate sheet having fold lines arranged generally along a first direction and having at least one region of weakness. The or each region of weakness extends along the full width of the chocolate sheet substantially in a single plane transverse to the first direction. Also provided are scraper blades for removing chocolate from a roller to form a chocolate sheet, and apparatus and methods for producing the confectionery composition described.

Frozen drink and making method thereof

本发明公开了冷冻饮品及其制备方法。所述冷冻饮品包括：冷冻饮品基料；夹心颗粒，所述夹心颗粒设置在所述冷冻饮品基料中；巧克力，所述巧克力设置在所述冷冻饮品基料中，其中，所述夹心颗粒包括膨化食品、坚果、果粒、干果以及饼干的至少一种。本发明的冷冻饮品营养丰富，风味口感极佳。

Device for the production of confectionery

The invention relates to a device for the production of confectionery, in particular, pralines, in moulds (4), with at least one upper die (2) which may be lowered relative thereto, mounted on a die plate (1) whereby the die plate (1) has a flexible mounting.

Container for surprise gifts and similar articles and food product containing it

A container for surprise gifts and similar articles intended to be inserted into hollow members (1) comprises two cup-like members (2 ) which can be connected to each other (3, 5) face to face; each cup-like member (2) comprises a cap-shaped bottom portion (6) and a skirt portion (8) which is intended to be connected to the skirt portion (8) of the other cup-like member (2); at least one of the cup-like members (2) has, in the cap-shaped portion (6) thereof, a plurality of fins (9) which protrude from the cap-shaped surface.

Liquid-filled confectionery compositions

一种夹液糖果制品(10)，该制品包括含有液体的夹心(11，12)、糖果糖衣的外层(14，15)和在夹心(11，12)与外层(14，15)之间的中间保护层(13)。含有液体的夹心包括容纳在水溶性或可生物分解的基体(12)中的液体(11)。不透食用水的中间层(13)被施加到酒精中，防止水分在夹心(11，12)与外层(14，15)之间运动，借此防止夹心(11，12)变干。

Method for producing chocolate products in the form of a flower

The present invention relates to a method for forming a chocolate product (1), wherein the method comprises the following steps: the supply of a sheet (2) of edible material; the punching of a part (3) from the supplied sheet of edible material; the placement of the punched-out part (3) in a chocolate holder (5), and the application of one or more fillings to the punched-out part (3) provided in the chocolate holder (5).

Process for the preparation of a confectionery product

A process for preparing a confectionery product, especially a confectionery product comprising a chocolate shell having a filling such as caramel therein. The process comprises depositing a viscous confectionery material from a nozzle onto a surface, a bulk of the viscous confectionery material forming a mass and a remainder of the viscous confectionery material forming a tail linking the nozzle and the mass. At least a portion of the tail is subjected to heat after deposition so as to break the tail and thereby separate the mass from the nozzle. The heat may be supplied in the form of infrared radiation from an infrared source such as an infrared heater or LASER.

Confectionery product

The present invention relates to confectionery products, in particular to confectionery products having a filling comprising porous particles having an amorphous continuous phase. Further aspects of the invention relate to a process for manufacturing a confectionery product and a fat-based confectionery product having an enhanced sweetness perception.