Microstructured mould for mass production of hardenable food products

Abstract

The invention relates to a mould for the mass production of hardenable food products, comprising at least one side, where the at least one side defines a space for receiving the food product, where at least one of the at least one side has a defined three-dimensional microstructure at its side facing the space for receiving the food product, wherein the maximum height difference of the microstructure perpendicular to the side surface is not more than 15 [mu] m. The invention also relates to a female mold, a method for producing a mold according to the invention, and a method for mass production of food products using a mold according to the invention.

Description

Technical Field

[0001] This invention relates to microstructured molds for mass production of hardenable food products. The invention also relates to female molds for use with molds according to the invention, which particularly allow for the manufacture of microstructured molds by injection molding. Furthermore, methods for manufacturing microstructured molds by injection molding, methods for manufacturing mass-produced food products using microstructured molds, and the resulting food products are disclosed. Background Technology

[0002] Previously known methods for structuring hardenable foods, such as chocolate, utilize mass production molds with macrostructures, such as ribbed recesses, which are transferred onto the food. Because structuring the mass production mold makes demolding the hardened food product more difficult, previously known molds only incorporated structuring on the bottom surface. To date, structuring portions, especially microstructures with height differences perpendicular to the sides, have not been used on the sides of mass production molds, as this could lead to undesirable damage or even breakage of the food product during demolding.

[0003] DE 10 2020 123603 A1 describes the manufacture of chocolate products in a ribbed mass production mold. Additional structuring is achieved by embossing the back of the manufactured chocolate product using a die. The sides of the chocolate product remain unstructured.

[0004] Therefore, there is a need for new molds for the mass production of hardenable foods, which are structured on their sides and, in particular, allow for the creation of fine, unique structural parts of food products by means of defined three-dimensional microstructures. Summary of the Invention

[0005] This objective is achieved by a mold according to the invention (hereinafter also interchangeably referred to as a batch production mold) for the mass production of hardenable food. The claimed mold for the mass production of hardenable food includes at least one side, wherein the at least one side defines a space for receiving food, and wherein at least one of the at least one side has a defined three-dimensional microstructure on its side facing the space for receiving food, wherein the maximum height difference of the microstructure perpendicular to the side is not greater than 15 μm, preferably 1.0 to 10.0 μm. The mold for the mass production of hardenable food may also include a bottom surface, wherein at least one side and the bottom surface define a space for receiving food.

[0006] A mold for mass production of food includes at least one side. In embodiments, the mold has at least two, at least three, or at least four sides. In a preferred embodiment, the mold has one, two, three, or four sides. At least one of the sides has a defined three-dimensional microstructure on its side facing the space for receiving food, wherein the maximum height difference of the microstructure perpendicular to the side is no more than 15 μm, preferably 1.0 to 10.0 μm, and especially 6.0 to 8.0 μm. In a preferred embodiment, each side has such a microstructure on its side facing the space for receiving food. Preferably, the defined three-dimensional microstructure is distinguishable from the side or bottom surface without a defined three-dimensional microstructure. This allows the defined three-dimensional microstructure, such as a pattern or text, to be visually identifiable. Typically, the side or bottom surface without a defined three-dimensional microstructure is not structured. In this case, the contrast is greatest. If the side or bottom surface is structured in the absence of a defined three-dimensional microstructure, the defined three-dimensional microstructure is preferably different from the side or bottom surface without a defined three-dimensional microstructure in terms of the maximum height difference of the respective structures. Preferably, the maximum height difference of the defined three-dimensional microstructure is 2 to 5 times greater or smaller than the maximum height difference of the side or bottom surface of the undefined three-dimensional microstructure, preferably 2 to 5 times greater.

[0007] Therefore, the space used to receive food can have any geometric or numerical shape. In particular, the space used to receive food can be cube, cuboid, prism, pyramid, sphere, hemisphere, cone, ring, oval, animal such as a rabbit or reindeer, figure such as Santa Claus or angel, chocolate bar, etc.

[0008] In a preferred embodiment, the batch production mold is configured as a one-piece mold, wherein the batch production mold includes openings for filling and / or demolding hardened food. In another embodiment, the batch production mold is configured as a multi-piece mold. For example, the batch production mold may be configured as a two-piece mold, i.e., composed of two batch production molds according to the invention, wherein the spaces for receiving food are each configured as a partial shape of one of the aforementioned shapes. One partial shape, together with the same or different second partial shape, forms one of the aforementioned shapes of the spaces for receiving food.

[0009] In addition to at least one side, the bottom surface may also have a defined three-dimensional microstructure on its side facing the space for receiving food, wherein the maximum height difference of the microstructure perpendicular to the bottom surface is no more than 15 μm, preferably 1.0 to 10.0 μm, especially 6.0 to 8.0 μm.

[0010] The microstructure according to the invention may include a protrusion on at least one side or bottom surface facing the space for receiving food, wherein the protrusion extends into the space for receiving food. The maximum height difference of the protrusion perpendicular to the side or bottom surface is no more than 15 μm, preferably 1.0 to 10.0 μm, and especially 6.0 to 8.0 μm. In a preferred embodiment, the height difference perpendicular to the respective side or bottom surface within the protrusion of the microstructure is constant.

[0011] Alternatively or additionally, the microstructure according to the invention may include a recess on at least one side or bottom surface facing the space for receiving food, wherein the recess extends away from the space for receiving food. The maximum height difference of the recess perpendicular to the side or bottom surface is no more than 15 μm, preferably 1.0 to 10.0 μm, and especially 6.0 to 8.0 μm. In a preferred embodiment, the height difference perpendicular to the respective side or bottom surface within the recess of the microstructure is constant.

[0012] The height difference between the microstructure and the side or bottom surface described herein is understood as the difference between the height of a point on the side of the corresponding side or bottom surface facing the space for receiving food where there is no microstructure and the height of a point on the side of the corresponding side or bottom surface facing the space for receiving food within the microstructure. The height of the point at the location without microstructure is set as a reference point with a height of 0 μm, wherein the reference point is particularly arranged to be adjacent to the corresponding microstructure. If the side or bottom surface is structured in a manner without microstructure, the reference point (0 μm) lies on a plane that intersects the side or bottom surface without microstructure such that the volume of a bulge above the plane corresponds to the volume of a recess below the plane. The height of the point within the microstructure is measured perpendicular to the corresponding side or bottom surface. If the side or bottom surface is not planar, i.e., it is curved, the reference plane is defined by at least three reference points adjacent to the corresponding microstructure as described above. In the sense of this invention, adjacent to the microstructure means that the distance between each reference point and the microstructure is at most 100 μm, preferably no more than 50 μm, and especially no more than 10 μm. Suitable methods for measuring the height difference between the sides or bottom are known to those skilled in the art and include, for example, optical measurements using a depth micrometer, confocal microscope, laser scanning microscope, white light interferometer, or coordinate measuring machine.

[0013] The defined microstructure can have any shape and can, for example, represent patterns and / or text. Here, the microstructure can extend over the entire side or bottom surface, or a portion thereof. The microstructures on the side or bottom surface can be the same or different. For example, the bottom surface (if present) can have a first microstructure, and at least one, and preferably all, side surfaces can have a second microstructure. In another embodiment, each side surface includes a different microstructure.

[0014] The advantage of the mold according to the invention is that the hardened food can be equipped with finely microstructured portions on the sides and, if necessary, the bottom surface, and can be removed from the mold without defects. In particular, the microstructure with a constant height difference allows for a special three-dimensional design of the sides of the hardenable food without the need for structures extending toward the demolding opening, thus achieving defect-free demolding. Based on the mold according to the invention, flat microstructured portions (i.e., having a constant height difference perpendicular to the respective side or bottom surface) can therefore be applied to the surface(s) of the hardenable food and simultaneously accelerate the demolding process.

[0015] Furthermore, the bottom surface may have a defined three-dimensional macrostructure on its side facing the space for receiving food, wherein the maximum height difference of the macrostructure perpendicular to the bottom surface is 20 μm to 1 mm. The height difference between the macrostructure and the bottom surface described herein should be understood as the difference between the height of a point on the bottom surface at a location without a macrostructure on its side facing the space for receiving food and the height of a point on the bottom surface within the macrostructure on its side facing the space for receiving food. Here, the height of the point at the location without a macrostructure is set as a reference point with a height of 0 μm, wherein the reference point is particularly arranged to be adjacent to the corresponding macrostructure. The height of the point within the macrostructure is measured perpendicular to the bottom surface. If the bottom surface is not planar, i.e., it is curved, then the reference plane is defined by at least three reference points adjacent to the corresponding macrostructure as described above. Within the scope of this invention, adjacent to the macrostructure means that the distance between each reference point and the microstructure is a maximum of 5 mm, preferably no more than 1 mm, and especially no more than 100 μm. Suitable methods for measuring the height difference of the bottom surface are known to those skilled in the art and include, for example, optical measurements using a depth micrometer, confocal microscope, laser scanning microscope, white light interferometer, or coordinate measuring machine.

[0016] The defined three-dimensional macrostructure can have any shape and can represent, for example, patterns, broken edges, and / or text. The macrostructure can extend over the entire bottom surface or a portion thereof.

[0017] Molds according to the invention for mass production of hardenable food products can be manufactured, for example, by injection molding or hot pressing processes. Mass production molds according to the invention are preferably manufactured by injection molding, wherein the material for constructing the mold is injected into a female mold having a microstructure complementary to the microstructure of the desired mass production mold. Suitable injection molding or hot pressing processes are particularly those described herein. Detailed Implementation

[0018] In one embodiment, the batch production mold is constructed of plastic, preferably thermoplastic. Suitable plastics are polycarbonate, polystyrene, polypropylene, polyethylene, or mixtures thereof. The mold may also include additives such as plasticizers, dyes, antioxidants, impact modifiers, or mixtures thereof. In a preferred embodiment, the mold comprises polycarbonate or is preferably composed of polycarbonate and, if necessary, suitable additives. Such polycarbonate molds are generally stable enough to receive hardenable food and ensure its defect-free curing, while also generally having sufficient flexibility to ensure rapid and shape-stable demolding.

[0019] The mass production mold according to the invention is preferably configured to receive hardenable food products. Specifically, it has a filling opening for the hardenable food products and a demolding opening for the hardened food products. In a preferred embodiment, the filling opening and the demolding opening are identical.

[0020] Hardenable foods may include, for example, chocolate, preferably liquid chocolate products such as heated chocolate, dough, preferably raw dough in liquid form, fat, preferably heated fat in liquid form, additives, or mixtures thereof. Suitable chocolate products include, for example, cocoa liquor, sugar, cocoa butter, milk powder and flavorings if desired. Suitable dough products include, for example, cereal flour, fat, water, sugar, leavening agents such as yeast and flavorings if desired. Suitable additives include, for example, ingredients such as nuts or other flavorings. In particular, it is a mold used to manufacture chocolate chips, chocolate bars, filled chocolates or chocolate lollipops.

[0021] In one embodiment, the mold includes a single space for receiving a hardenable food product. In another embodiment, the mold includes multiple, spaced-apart spaces for receiving the hardenable food product. Such a mold with multiple spaces allows, for example, the simultaneous production of multiple food products, such as multiple chocolate chips, chocolate bars, filled chocolates, or chocolate lollipops.

[0022] Another aspect of the invention relates to a female mold for mass production of the hardenable food products described herein. The female mold is complementary to the mass production mold according to the invention, and in particular has a microstructure that is complementary to the microstructure of at least one side of the mass production mold described herein, and, if necessary, to the microstructure of the bottom surface of the mass production mold described herein. Complementarity with the microstructure of the mass production mold means that the microstructure of the female mold is complementary to the microstructure of the mass production mold of the invention in both position and shape.

[0023] The microstructure of the negative mold can be obtained using a laser, particularly by means of a laser cutter. Suitable lasers are, for example, CO2 lasers, YAG lasers, or fiber lasers, and can have wavelengths from 1060 to 10600 nm and power from 1 to 100 W. In a preferred embodiment, during the structuring of the negative mold, the laser is oriented perpendicular to the surface to be structured, and the microstructure is generated by the sublimation of the negative mold material.

[0024] Compared to previously known methods of structuring female molds using milling machines, laser-based methods allow for precise structuring, particularly characterized by straight designs (i.e., microstructures with a constant height difference perpendicular to the respective side or bottom surface). Laser-based structuring can achieve an accuracy of ±9.0 μm. In contrast, previously known milling processes are limited in their accuracy, exhibiting deviations of, for example, ±0.010 mm even within individual structures.

[0025] Furthermore, the female mold may have a macrostructure that is complementary to the macrostructure of the mass production mold described herein. Complementarity with the macrostructure of the mass production mold means that the macrostructure of the female mold is complementary to the macrostructure of the mass production mold of the present invention in both its position and shape. The manufacture of such a macrostructure is known to those skilled in the art, and particularly includes structuring using a milling machine, such as a 3- to 5-axis CNC milling machine.

[0026] The female mold can be made of metal or plastic, preferably aluminum, brass, or stainless steel. In a preferred embodiment, the female mold is an injection molding die, and allows for the manufacture of mass production molds according to the invention by injection molding methods, such as those described herein. Therefore, the female mold according to the invention enables the manufacture of the improved mass production molds described herein, which in particular allow for improved structuring and demolding of hardenable foods.

[0027] Another aspect of the invention relates to a method for manufacturing the mass production mold described herein by injection molding. In a preferred embodiment, the method includes the following steps:

[0028] a) Injecting a hardenable molding material into an injection molding die having a microstructure that is complementary to the microstructure of at least one side of the die described herein for mass production of hardenable foods, and, if necessary, complementary to the microstructure of the bottom surface of the die.

[0029] b) Cooled injection molding material, and

[0030] c) Demolding the cooled molding material from the injection molding female mold to obtain a mass production mold.

[0031] The material used to manufacture the molds for mass production, i.e., the molding material, is preferably plastic, and especially thermoplastic. In a preferred embodiment, the molding material comprises or is preferably composed of polycarbonate. Additionally, the molding material may include additives such as plasticizers, dyes, antioxidants, UV stabilizers, impact modifiers, or mixtures thereof.

[0032] The curable molding material is injected, particularly in a flowable form, in step a). The molding material is preferably provided as a solid, for example as granules, and liquefied (i.e., plasticized) prior to step a). For example, the solid molding material can be heated to a temperature of 280 to 320°C to obtain the curable molding material. In one embodiment, the molding material is introduced as granules into the intermediate space between rotating screws within a heated mantel. The molding material is conveyed towards the screw tip by the rotation of the screws, and thereby compressed and homogenized. The heated mantel is heated and the material is plasticized. This principle is known to those skilled in the art from commercially available screw or twin-screw extruders.

[0033] Step a) involves injecting a hardenable molding material into an injection molding die. The injection molding die is preferably the die described herein. Injection is preferably carried out at elevated pressure, such as 500 to 2500 bar. For example, a nozzle can be attached to a screw to plasticize the molding material, which allows direct injection into the injection molding die.

[0034] Atmospheric pressure (approximately 10¹³ hPa) exists within the injection molding die. This allows the injection molding die to be completely filled with molding material, and in particular, it enables the microstructure of the injection molding die to be transferred without error onto the resulting injection mold.

[0035] The injection molding die has a lower temperature than the hardenable molding material during injection, between 80 and 130°C. Contact between the hardenable molding material and the injection molding die causes the molding material to cool, which can result in a reduction in the volume of the molding material. Therefore, in a preferred embodiment, step a) further includes pressing the molding material into the injection molding die to ensure that the injection molding die is completely filled with the molding material, and in particular to compensate for the volume reduction of the molding material that occurs due to (partial) cooling within the injection molding die.

[0036] In step b), the molding material is cooled, particularly by contact with the injection molding die. The injection molding die may have a cooling device, such as water cooling or air cooling. Steps a) and b) can therefore at least partially overlap. The cooled molding material obtained in step b) may have a temperature of 148°C or lower, preferably 148 to 120°C, and particularly preferably about 130°C. Cooling step b) results in hardening of the molding material and may have a duration of, for example, 30 to 300 seconds, preferably 60 seconds.

[0037] In step c), the cooled and hardened molding material is demolded from the injection molding die to obtain a mold according to the invention for mass production. In particular, the injection molding die is constructed as a multi-part mold, allowing the mass production mold to be demolded non-destructively by opening the injection molding die. If necessary, the mass production mold obtained in this manner also undergoes at least one additional processing step, such as removing the gate, i.e., the portion of the obtained injection-molded product that is not part of the molded part itself but is generated by the necessary injection path of the molding material.

[0038] In an alternative embodiment, the mold according to the invention for mass production of hardenable food products can be manufactured by a hot pressing process. Suitable hot pressing processes include:

[0039] 1. Heat the plastic sheet to a temperature within the thermoelastic range of the plastic, such as 150 to 220°C, especially 180°C;

[0040] 2. The plastic sheet from step 1 is formed into a hot-pressing female mold using a pressure difference in a hot-pressing device, thereby producing a plastic mold; and

[0041] 3. Preferably, the plastic mold in step 2 is demolded at a temperature between 20 and 124°C.

[0042] Suitable hot pressing apparatus is known to those skilled in the art. In particular, in step 2, a heated hot pressing apparatus is preferably used at a temperature of 90 to 140°C. The pressure difference can be negative or positive relative to atmospheric pressure (1013 hPa). The plastic sheet is made of the plastic described herein for use in mass production molds.

[0043] The hot-pressing female mold is preferably the female mold described herein. It has a microstructure that complements the microstructure of the desired mass-production mold.

[0044] Another aspect of the invention relates to a method for manufacturing mass-produced food products having a defined three-dimensional microstructure at at least one facet, wherein the method comprises:

[0045] a) Filling the hardenable food into the mass production mold according to the invention described herein.

[0046] b) Hardened foods are food products shaped into defined three-dimensional microstructures, and

[0047] c) Demolding the food products from the mold.

[0048] The filling of the hardenable food in step a) can be accomplished, for example, by pouring, dumping, or spraying. The hardenable food is particularly temperature-hardenable and can be hardened by cooling (e.g., in the case of heated chocolate) or heating (e.g., in the case of raw dough). Preferably, the hardenable food comprises chocolate, dough, fat, additives, or mixtures thereof as described herein. Preferably, the hardenable food is provided in liquid form.

[0049] Furthermore, step a) may include the uniform distribution of the hardenable food material within the mold. This distribution is particularly achieved by means of shaking, rotating, and / or centrifugal rotation of the mold.

[0050] In step b), the filled food is hardened in a mold for mass production to form a food product with a defined three-dimensional microstructure. Hardening can be carried out by warming the food to a temperature of 25 to 40°C, preferably 28 to 31°C, and especially by cooling the formable food. In another embodiment, hardening can be carried out by warming the food to a temperature of 100 to 250°C, preferably about 180°C, and especially by baking the formable food.

[0051] In step c), the food product is demolded, for example, by extruding the batch production mold. The food product may be, for example, chocolate chips, chocolate bars, filled chocolates, or chocolate lollipops. In one embodiment, a single food product is obtained. In another embodiment, the method for manufacturing batch-produced food products according to the invention is performed simultaneously on multiple batch production molds and / or at batch production molds having multiple spaces for receiving food, to obtain multiple food products.

[0052] In other respects, the present invention relates to food products obtainable by the method described herein for manufacturing mass-produced food products. The food products according to the invention are characterized by a defined microstructure at at least one side.

[0053] The following are the subjects of this invention:

[0054] 1. A mold for mass production of hardenable food, comprising at least one side, wherein the at least one side defines a space for receiving food, wherein at least one of the at least one side has a defined three-dimensional microstructure on its side facing the space for receiving food, wherein the maximum height difference of the microstructure perpendicular to the side is not greater than 15 μm, preferably 1.0 to 10.0 μm, particularly 6.0 to 8.0 μm.

[0055] 2. The mold according to item 1 further includes a bottom surface, wherein at least one side surface and the bottom surface define a space for receiving food.

[0056] 3. The mold according to item 2, wherein the bottom surface has a defined three-dimensional microstructure on its side facing the space for receiving food, wherein the maximum height difference of the microstructure perpendicular to the bottom surface is not greater than 15 μm, preferably 1.0 to 10.0 μm, and particularly 6.0 to 8.0 μm.

[0057] 4. A mold according to any of the preceding items, wherein the microstructure includes a protrusion on at least one side facing the space for receiving food and, if necessary, on the bottom side facing the space for receiving food, the protrusion extending into the space for receiving food, and wherein preferably, the height difference perpendicular to the respective side or bottom surface within the protrusion of the microstructure is constant.

[0058] 5. A mold according to any of the preceding items, wherein the microstructure includes a recess on at least one side facing the space for receiving food and, if necessary, a recess on the bottom side facing the space for receiving food, the recess extending away from the space for receiving food, and wherein preferably, the height difference perpendicular to the respective side or bottom surface within the recess of the microstructure is constant.

[0059] 6. The mold according to any one of the preceding items, wherein the mold is manufactured by injection molding or hot pressing.

[0060] 7. A mold according to any of the preceding items, wherein each side has a defined three-dimensional microstructure on its side facing the space for receiving food.

[0061] 8. A mold according to any one of the preceding items, wherein the mold has at least three sides.

[0062] 9. A mold according to any of the preceding items, wherein the mold is made of plastic, preferably of thermoplastic, and particularly includes and is preferably made of polycarbonate.

[0063] 10. A mold according to any of the preceding items, wherein the food contains chocolate, dough, fat, additives or mixtures thereof.

[0064] 11. A mold according to any of the preceding items, wherein the mold is configured for manufacturing chocolate chips, chocolate bars, filled chocolates or chocolate lollipops.

[0065] 12. A mold according to any of the preceding items, wherein the defined microstructure represents a pattern and / or text.

[0066] 13. A mold according to any of the preceding items, wherein the mold includes one or more spaces that are separated from each other for receiving food.

[0067] 14. A mold according to any one of items 2 to 13, wherein the bottom surface has a defined three-dimensional macrostructure on its side facing the space for receiving food, wherein the maximum height difference of the macrostructure perpendicular to the bottom surface is 20 μm to 1 mm.

[0068] 15. A female mold for use in a mold according to any of the preceding items.

[0069] 16. The female mold according to claim 15, having a microstructure complementary to at least one side of the mold according to any one of claims 1 to 14 and, if necessary, a microstructure complementary to the microstructure of the bottom surface of the mold according to any one of claims 1 to 14.

[0070] 17. According to the negative mold of item 16, the microstructure is obtained using a laser, especially by means of a laser cutter.

[0071] 18. The female mold according to any one of items 15 to 17, which is made of metal or plastic, preferably of aluminum, brass or stainless steel.

[0072] 19. The female mold according to any one of items 15 to 18 is an injection molding mold.

[0073] 20. A female mold according to any one of items 15 to 19, having a macrostructure that is complementary to the macrostructure of the mold according to item 14.

[0074] 21. Based on the negative mold of item 20, the macrostructure is obtained using a milling machine.

[0075] 22. A method for manufacturing a mold according to any one of items 1 to 14 by injection molding of a molding material.

[0076] 23. The method according to item 22 includes the following steps:

[0077] a) Injecting a hardenable molding material into an injection molding die, the injection molding die having a microstructure complementary to the microstructure of at least one side of the mold according to any one of claims 1 to 14, and, if necessary, a microstructure complementary to the microstructure of the bottom surface.

[0078] b) Cooled injection molding material, and

[0079] c) Demolding the cooled molding material from the injection molding female mold to obtain a mold according to any one of items 1 to 14.

[0080] 24. The method according to any one of items 22 to 23, wherein the molding material is plastic, and preferably thermoplastic.

[0081] 25. The method according to any one of items 22 to 24, wherein the molding material comprises polycarbonate and is preferably composed of polycarbonate.

[0082] 26. The method according to any one of items 23 to 25, wherein the curable material in step a) is a liquid.

[0083] 27. The method according to any one of items 23 to 26, wherein the injection molding female mold is a female mold according to any one of items 15 to 21.

[0084] 28. The method according to any one of items 23 to 27, wherein step a) further includes pressing the injected molding material into the injection molding die.

[0085] 29. The method according to any one of items 23 to 28, wherein step b) is carried out by preferably cooling the injection molding female mold with water.

[0086] 30. The method according to any one of items 23 to 29, wherein the forming material in step b) is cooled to 148°C or lower, preferably 148 to 120°C, and particularly preferably 130°C.

[0087] 31. A method for manufacturing a mass-produced food product, said food product having a defined three-dimensional microstructure at at least one facet, wherein the method comprises:

[0088] a) Filling hardenable food products into molds according to any one of items 1 to 14.

[0089] b) Hardened foods are food products shaped into defined three-dimensional microstructures, and

[0090] c) Demolding the food products from the mold.

[0091] 32. The method according to item 31, wherein step b) is carried out at 25 to 40°C, preferably 28 to 31°C.

[0092] 33. The method according to any one of items 31 to 32, wherein step a) further includes uniformly distributing the hardenable food in the mold.

[0093] 34. The method according to item 33, wherein the distribution of food is accomplished by means of shaking and / or centrifugal rotation of the mold.

[0094] 35. The method according to any one of items 31 to 34, wherein the hardenable food includes chocolate, dough, fat, additives or mixtures thereof.

[0095] 36. The method according to any one of items 31 to 35, wherein the food goods are chocolate chips, chocolate bars, filled chocolates or chocolate lollipops.

[0096] 37. Food goods obtained by any one of the methods in items 31 to 36.

Claims

1. A mold for mass production of hardenable food, comprising at least one side, wherein at least one of the sides defines a space for receiving the food, wherein at least one of the sides has a defined three-dimensional microstructure on its side facing the space for receiving the food, wherein the maximum height difference of the microstructure perpendicular to the side is not greater than 15 μm, preferably 1.0 to 10.0 μm, especially 6.0 to 8.0 μm.

2. The mold according to claim 1, further comprising a bottom surface, wherein at least one of the side surfaces and the bottom surface define the space for receiving the food, preferably wherein the bottom surface has a defined three-dimensional microstructure on its side facing the space for receiving the food, wherein the maximum height difference of the microstructure perpendicular to the bottom surface is not greater than 15 μm, preferably 1.0 to 10.0 μm, especially 6.0 to 8.0 μm.

3. The mold according to any one of the preceding claims, wherein the microstructure includes a protrusion on at least one of the sides facing the space for receiving the food and, if necessary, on the bottom side facing the space for receiving the food, the protrusion extending into the space for receiving the food, and / or wherein the microstructure includes a recess on at least one of the sides facing the space for receiving the food and, if necessary, on the bottom side facing the space for receiving the food, the recess extending away from the space for receiving the food, wherein preferably, the height difference perpendicular to the respective side or bottom surface within the recess of the microstructure is constant.

4. The mold according to any one of the preceding claims, wherein the mold is made of plastic, preferably of thermoplastic, and particularly comprises and is preferably composed of polycarbonate.

5. The mold according to any one of the preceding claims, wherein the mold includes one or more spaces separated from each other for receiving the food.

6. The mold according to any one of claims 2 to 5, wherein the bottom surface further comprises a defined three-dimensional macrostructure on its side facing the space for receiving the food, wherein the maximum height difference of the macrostructure perpendicular to the bottom surface is 20 μm to 1 mm.

7. A female mold for a mold according to any one of the preceding claims, the female mold preferably having microstructures complementary to the microstructures of at least one side of the mold according to any one of claims 1 to 6 and, if necessary, to the microstructures of the bottom surface of the mold according to any one of claims 1 to 6, and the female mold is in particular an injection molding mold.

8. The female mold according to claim 7, wherein the female mold is made of metal or plastic, preferably of aluminum, brass or stainless steel.

9. The female mold according to any one of claims 7 to 8, wherein the female mold has a macrostructure complementary to the macrostructure of the mold according to claim 6, and preferably, wherein the macrostructure is obtained using a milling machine and / or wherein the microstructure is obtained using a laser, in particular by means of a laser cutter.

10. A method for manufacturing a mold according to any one of claims 1 to 6 by injection molding of a molding material, wherein the method preferably comprises the following steps: a) Injecting a hardenable molding material into an injection molding die, the injection molding die having a microstructure complementary to the microstructure of at least one side surface of the die according to any one of claims 1 to 6, and, if necessary, to the microstructure of the bottom surface of the die according to any one of claims 1 to 6, wherein the hardenable molding material is preferably liquid. If necessary, the injected molding material is pressed into the injection molding die. b) Cooling the injected molding material, and c) Demolding the cooled molding material from the injection molding female mold to obtain the mold.

11. The method of claim 10, wherein the injection molding female mold is the female mold according to any one of claims 7 to 9.

12. The method according to any one of claims 10 to 11, wherein step b) is carried out by preferably cooling the injection molding die with water, and / or wherein the molding material in step b) is cooled to 148°C or lower, preferably 148 to 120°C, especially 130°C.

13. A method for manufacturing a mass-produced food product, said food product having a defined three-dimensional microstructure at at least one facet, said method comprising: a) Filling the mold according to any one of claims 1 to 6 with the hardenable food, and, if necessary, evenly distributing the hardenable food in the mold. b) Hardening the food to form a food product with a defined three-dimensional microstructure, preferably wherein step b) is carried out at 25 to 40°C, particularly 28 to 31°C, and c) Demolding the food product from the mold.

14. The method of claim 13, wherein the hardenable food comprises chocolate, dough, fat, additives or mixtures thereof, and / or wherein the food product is a chocolate chip, chocolate bar, filled chocolate or chocolate lollipop.

15. Food products obtained by the method according to any one of claims 13 to 14.