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Method for isolating the filling of food

A filling and food technology, applied in food forming, food coating, food science, etc., can solve problems such as insufficiency of isolation, and achieve a tightly sealed effect

Inactive Publication Date: 2017-05-10
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, only syrupy and viscous fillings can be isolated according to existing methods, and must not be isolated as non-sweet and / or viscous liquid fillings similar to water

Method used

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  • Method for isolating the filling of food
  • Method for isolating the filling of food

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Embodiment Construction

[0050] As represented in the figure, in a first step a shell, which is an edible material, is formed in a mould. In the second step, the shell layer formed in the previous step is cooled to about -25°C to 30°C, preferably to about -10°C to 20°C, more preferably to about -5°C to 10°C. °C, so that in the third step of applying at least one barrier inner coating comprising at least one grease, said barrier inner coating forms a continuous and uniform layer optimally adhered to the inner wall of said shell layer. In a fourth step, the filling is inserted into the shell, the walls of which are coated with at least one insulating inner coating comprising at least one grease. In a fifth step, the shell layer containing the filler is cooled to a temperature of about -25°C to 30°C, preferably to a temperature of about -10°C to 20°C, more preferably to a temperature of at least -5°C to 10°C, so that in the sixth step of applying at least one continuous insulating covering layer compri...

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PUM

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Abstract

The present invention relates to a method for isolating a filling of a food product, said method comprising the steps of: providing at least one shell first formed of an edible moldable material; at least one shell comprising at least one greasy substance; a coating is applied in the shell to form a barrier inner coating; a filling is fed into the shell; at least one covering layer comprising at least one greasy substance is applied on the filling , in order to obtain a continuous barrier covering layer adhered to the barrier inner coating; and closing the shell by applying an edible moldable material, characterized in that, after performing the second step and The fourth step is preceded by cooling down to a temperature of approximately -25°C to 30°C, and a step for heating the upper surface of the mold is performed prior to the fifth step.

Description

technical field [0001] The invention relates to a method for isolating a filling of a food product, said method comprising the following successive steps: [0002] - a first step comprising: placing in a mold having an upper surface at least one shell formed of edible molding material, said shell having at least one inner wall and filling holes; [0003] - a second step comprising: applying at least one coating comprising at least one grease to said at least one inner wall of the shell being moldable material, so as to form an insulating inner coating; [0004] - a third step comprising: inserting a filling of said food product into said shell of moldable material through said filling hole; [0005] - a fourth step comprising: applying on said filling at least one covering layer comprising at least one grease in order to obtain a continuous insulating covering layer cemented to said insulating inner coating ; [0006] - A fifth step comprising closing the filling holes of s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/00A23G1/54A23G3/20A23G3/34A23P20/25
CPCA23G1/005A23G1/545A23G3/0065A23G3/34A23P20/25A23P30/10
Inventor 提帕瓦·威廉姆斯尼德·旺贾木帕瓦莱丽·杰奎琳·塞龙
Owner N N T