Microstructured mold for serial production of a hardenable comestible

Abstract

The present invention relates to a mold for serial production of a hardenable comestible, comprising at least one side face, wherein the at least one side face defines a space for accommodation of the comestible, wherein at least one of the at least one side faces has a defined three-dimensional microstructure on its side facing the space for accommodation of the comestible, wherein the maximum height difference between the microstructure and the side face in a vertical direction is not more than 15 µm. The invention further relates to a negative mold, to a method for producing the mold according to the invention, and to a method for serial production of a comestible using the mold according to the invention.

Description

[0001] Microstructured mold for packaging a hardenable food

[0002] The present invention relates to a microstructured mold for packaging a hardenable food product. Furthermore, the invention relates to a negative mold for the inventive mold, which in particular allows the microstructured mold to be produced by injection molding. Furthermore, a method for producing the microstructured mold by injection molding, a method for producing a packaged food article using the microstructured mold, and a food article obtainable in this way are disclosed.

[0003] Previously known methods for structuring a hardenable food such as chocolate use a mold with macrostructures, such as rib-like indentations, which are transferred to the food. Since demolding a hardened food item is complicated by structuring the mold, previously known molds only have structuring on the bottom surface. Structuring on the side surfaces of the mold, especially microstructures with a height difference perpendicular to the side surface, has not been used to date, as this could lead to undesirable damage or even breakage of the food item during demolding.

[0004] DE 10 2020 123603 A1 describes the production of a chocolate article in a ribbed mold. Additional structuring is achieved using an embossed stamp on the back of the finished chocolate article. The sides of the chocolate article remain free of structuring.

[0005] There is therefore a need for new moulds for packaging hardenable food products which are structured on their side surfaces and, in particular, allow a delicate, individual structuring of the food article by means of a defined three-dimensional microstructure.

[0006] This object is achieved by the mold according to the invention for packaging a hardenable foodstuff (hereinafter also interchangeably referred to as packaging mold). The claimed mold for packaging a hardenable foodstuff comprises at least one side surface, wherein the at least one side surface defines a space for receiving the foodstuff, wherein at least one of the at least one side surface has a defined three-dimensional microstructure on its side facing the space for receiving the foodstuff, wherein the maximum height difference of the microstructure perpendicular to the side surface is not more than 15 pm, preferably 1.0-10.0 pm. The mold for packaging a hardenable foodstuff can further comprise a base surface, wherein the at least one side surface and the base surface define the space for receiving the foodstuff.

[0007] The mold for packaging a food product comprises at least one side surface. In one embodiment, the mold has at least two, at least three or at least four side surfaces. In a preferred embodiment, the mold has 1, 2, 3 or 4 side surfaces. At least one of the side surfaces is provided with a defined three-dimensional microstructure on its side facing the space for receiving the food product, wherein the maximum height difference of the microstructure perpendicular to the side surface is no more than 15 μm, preferably 1.0-10.0 μm, in particular 6.0-8.0 μm. In a preferred embodiment, each side surface has such a microstructure on its side facing the space for receiving the food product. The defined three-dimensional microstructure is preferably distinguishable from the side surface or base surface without a defined three-dimensional microstructure.This enables the defined three-dimensional microstructure, e.g. a pattern or lettering, to be recognized with the naked eye. Typically, the side surface or base surface without a defined three-dimensional microstructure is not structured. In this case, the contrast is maximum. If the side surface or base surface is structured without a defined three-dimensional microstructure, the defined three-dimensional microstructure differs from the side surface or base surface without a defined three-dimensional microstructure, preferably in the maximum height difference of the respective structure. Preferably, the maximum height difference of the defined three-dimensional microstructure is a factor of 2-5 larger or smaller, preferably larger, than the maximum height difference of the side surface or base surface without a defined three-dimensional microstructure.

[0008] The space for receiving the food can thus have any geometric or figurative shape. In particular, the space for receiving the food has the shape of a cube, a cuboid, a cylinder, a prism, a pyramid, a sphere, a hemisphere, a cone, a ring, an ovoid, an animal such as a rabbit or reindeer, a person such as Santa Claus or an angel, a chocolate bar, and the like. In a preferred embodiment, the packaging mold is formed in one piece, wherein the packaging mold comprises an opening for filling the hardenable food and / or demolding the hardened food. In another embodiment, the packaging mold is formed in several parts. For example, the packaging mold can be formed in two parts, i.e.consist of two packaging molds according to the present invention, wherein the space for receiving the food is each formed as a partial mold of one of the aforementioned molds. One partial mold, together with a second identical or different partial mold, forms one of the aforementioned shapes of the space for receiving the food.

[0009] In addition to the at least one side surface, the base surface can also have 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 base surface is not more than 15 pm, preferably 1.0-10.0 pm, in particular 6.0-8.0 pm.

[0010] A microstructure according to the present invention can comprise elevations on the side of the at least one side surface or the base surface facing the space for receiving the food, wherein the elevations extend into the space for receiving the food. The maximum height difference of the elevations perpendicular to the side or base surface is not more than 15 pm, preferably 1.0-10.0 pm, in particular 6.0-8.0 pm. In a preferred embodiment, the height difference perpendicular to the respective side surface or base surface is constant within an elevation of the microstructure.

[0011] Alternatively or additionally, a microstructure according to the present invention can comprise depressions on the side of the at least one side surface or the base surface facing the space for receiving the food, wherein the depressions extend away from the space for receiving the food. The maximum height difference of the depressions perpendicular to the side or base surface is not more than 15 pm, preferably 1.0-10.0 pm, in particular 6.0-8.0 pm. In a preferred embodiment, the height difference perpendicular to the respective side surface or base surface is constant within a depression of the microstructure.

[0012] A height difference between the microstructure and the side or bottom surface, as described herein, is understood to mean the difference between the height of a point at a location on the respective side or bottom surface without a microstructure on its side facing the space for receiving the food, and the height of a point at a location on the respective side or bottom surface within the microstructure on its side facing the space for receiving the food. The height of the point at a location without a microstructure is defined as a reference point with a height of 0 pm, wherein the reference point is located in particular in the immediate vicinity of the respective microstructure.If the side surface or base surface is structured without a microstructure, the reference point (0 pm) lies on a plane which intersects the side surface or base surface without a microstructure in such a way that the volume of the elevations above the plane corresponds to the volume of the depressions below the plane. The height of the point within the microstructure is measured perpendicular to the respective side or base surface. If the side or base surface does not form a plane, i.e. if it is curved, a reference plane is defined by at least three reference points as described above in the immediate vicinity of the respective microstructure. In the sense of the present invention, in the immediate vicinity of the microstructure means that each reference point is at a distance of a maximum of 100 pm, preferably no more than 50 pm and in particular no more than 10 pm from the microstructure. Suitable measuring methods for height differences of the side or base surface are available.Floor area are known to the person skilled in the art and include, for example, an optical measurement with a depth micrometer, a confocal microscope, a laser scanning microscope, a white light interferometer, or a coordinate measuring machine.

[0013] The defined microstructure can have any desired shape and, for example, represent a pattern and / or lettering. The microstructure can extend over the entire side or bottom surface or a portion thereof. The microstructure of the side or bottom surfaces can be identical 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 comprises a different microstructure.

[0014] The advantage of the mold according to the invention is that a hardened foodstuff can be provided with a precise microstructuring of the side surface(s) and, if applicable, the base surface and can be removed from the mold without defects. In particular, a microstructure with a constant height difference allows an individual three-dimensional design of the side surface(s) of a hardenable foodstuff without the need for structures tapering towards the demold opening in order to enable defect-free demolding. Based on the mold according to the invention, a flat microstructuring (i.e. with a constant height difference perpendicular to the respective side surface or base surface) can be applied to the surface(s) of a hardenable foodstuff and the demolding process can be accelerated at the same time.

[0015] Furthermore, the floor surface can have 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 floor surface is 20 m - 1 mm. A height difference between the macrostructure and the floor surface as described herein is understood to be the difference between the height of a point at a location on the floor surface without a macrostructure on its side facing the space for receiving the food and the height of a point at a location on the floor surface within the macrostructure on its side facing the space for receiving the food. The height of the point at a location without a macrostructure is defined as a reference point with a height of 0 m, wherein the reference point is located in particular in the immediate vicinity of the respective macrostructure. The height of the point within the macrostructure is measured perpendicular to the floor surface.If the floor surface does not form a plane, i.e., if it is curved, a reference plane is defined by at least three reference points as described above in the immediate vicinity of the respective macrostructure. In the context of the present invention, "in the immediate vicinity of the macrostructure" means that each reference point is spaced from the microstructure by a maximum of 5 mm, preferably no more than 1 mm, and in particular no more than 100 m. Suitable measurement methods for height differences in the floor surface are known to those skilled in the art and include, for example, optical measurement using a depth micrometer, a confocal microscope, a laser scanning microscope, a white light interferometer, or a coordinate measuring machine.

[0016] The defined three-dimensional macrostructure can have any shape and, for example, represent a pattern, a broken edge, and / or lettering. The macrostructure can extend over the entire floor surface or part of it.

[0017] The mold according to the invention for packaging a hardenable food can be produced, for example, by an injection molding or thermopressing process. The packaging mold according to the invention is preferably produced by an injection molding process, wherein a material for forming the mold is injected into a negative mold having a microstructure complementary to the microstructure of the desired packaging mold. A suitable injection molding process or thermopressing process is carried out in particular as described herein.

[0018] In one embodiment, the packaging mold is made of plastic, preferably a thermoplastic. Suitable plastics are polycarbonate, polystyrene, polypropylene, polyethylene, or mixtures thereof. Furthermore, the mold may comprise additives such as plasticizers, dyes, antioxidants, impact modifiers, or mixtures thereof. In a preferred embodiment, the mold comprises polycarbonate or preferably consists of polycarbonate and optionally suitable additives. Such a polycarbonate mold is typically sufficiently stable to accommodate a curable food product and ensure its defect-free curing, while at the same time typically being sufficiently flexible to ensure rapid and dimensionally stable demolding.

[0019] The packaging mold according to the invention is preferably designed to accommodate a hardenable food. This means that it has, in particular, a filling opening for the hardenable food and a demolding opening for the hardened food. In a preferred embodiment, the filling and demolding openings are identical.

[0020] The hardenable food can comprise, for example, chocolate, preferably a liquid chocolate preparation such as heated chocolate, dough, preferably raw dough in liquid form, fat, preferably heated fat in liquid form, additives, or mixtures thereof. A suitable chocolate preparation comprises, for example, cocoa mass, sugar, cocoa butter, optionally milk powder, and flavorings. A suitable dough preparation comprises, for example, cereal flour, fat, water, sugar, optionally raising agents such as yeast, and flavorings. Suitable additives include, for example, inclusions such as nuts or other flavorings. In particular, it is a mold for producing a chocolate tablet, a chocolate bar, a chocolate praline, or a chocolate lollipop.

[0021] In one embodiment, the mold comprises a single chamber for receiving a hardenable food. In another embodiment, the mold comprises several separate chambers for receiving a hardenable food. Such a mold with several chambers allows, for example, the simultaneous production of several food items such as several chocolate bars, chocolate pralines, or lollipops. A further aspect of the present invention relates to a negative mold for the mold for packaging a hardenable food as described herein. The negative mold is complementary to the packaging mold according to the invention and, in particular, has a microstructure that is complementary to the microstructure of the at least one side surface and, if appropriate, to the microstructure of the bottom surface of the packaging mold as described herein.Complementary to the microstructure of the assembly mold means that the microstructure of the negative mold is complementary in both its position and its shape to the microstructure of the assembly mold of the present invention.

[0022] The microstructure of the negative mold can be obtained using a laser, particularly a laser cutter. Suitable lasers include CO2 lasers, YAG lasers, or fiber lasers, and can have a wavelength of 1060–10600 nm and a power of 1–100 W. In a preferred embodiment, the laser is aligned perpendicular to the surface to be structured during structuring of the negative mold and creates the microstructure by sublimating the material of the negative mold.

[0023] In contrast to the conventional use of a milling machine for structuring a negative mold, the use of a laser allows for precise structuring, characterized in particular by a straight design (i.e., a microstructure with a constant height difference perpendicular to the respective side surface or base surface). Structuring using a laser can be achieved with an accuracy of ±9.0 pm. In contrast, previously known milling processes are limited in their accuracy and exhibit a deviation in accuracy of, for example, ±0.010 mm even within a single structure.

[0024] Furthermore, the negative mold can have a macrostructure that is complementary to the macrostructure of the assembly mold as described herein. Complementary to the macrostructure of the assembly mold means that the macrostructure of the negative mold is complementary in both its position and shape to the macrostructure of the assembly mold of the present invention. The production of such a macrostructure is known to those skilled in the art and particularly includes structuring using a milling machine, such as a 3-5 axis CNC milling machine.

[0025] The negative mold can be made of metal or plastic, preferably aluminum, brass, or stainless steel. In a preferred embodiment, the negative mold is an injection mold and allows the manufacturing of the packaging mold according to the invention by an injection molding process, for example, an injection molding process as described herein. The negative mold according to the invention thus enables the manufacturing of an improved packaging mold as described herein, which in particular allows for improved structuring and demolding of a hardenable food product.

[0026] A further aspect of the present invention relates to a method for producing a packaging mold as described herein by injection molding. In a preferred embodiment, the method comprises the following steps: a) injecting a curable molding material into an injection molding negative mold having a microstructure complementary to the microstructure of at least one side surface and optionally to the microstructure of the bottom surface of the mold for packaging a curable food product as described herein, b) cooling the injected molding material, and c) demolding the cooled molding material from the injection molding negative mold to obtain the packaging mold.

[0027] The material from which the assembly mold is made, i.e., the molding material, is preferably plastic, especially a thermoplastic. In a preferred embodiment, the molding material comprises or preferably consists of polycarbonate. Additionally, the molding material may comprise additives such as plasticizers, dyes, antioxidants, UV stabilizers, impact modifiers, or mixtures thereof.

[0028] The curable molding material is injected in step a), particularly in flowable form. The molding material is preferably provided as a solid, e.g., as granules, and liquefied (i.e., plasticized) before step a) is carried out. For example, the solid molding material can be heated to a temperature of 280-320°C to obtain a curable molding material. In one embodiment, the molding material is introduced as granules into the spaces between a rotating screw within a heatable jacket. The molding material is conveyed toward the screw tip by rotation of the screw, thereby compacting and homogenizing it. The heatable jacket heats and plasticizes the material. The principle is familiar to those skilled in the art from commercially available screw or twin-screw extruders.

[0029] Step a) involves injecting the curable molding material into a negative injection mold. The negative injection mold is preferably a negative mold as described herein. Injection preferably takes place at elevated pressure, such as 500-2500 bar. For example, a nozzle can be attached to the screw for plasticizing the molding material, allowing direct injection into the negative injection mold.

[0030] Atmospheric pressure (approximately 1013 hPa) prevails in the injection mold. This allows the mold to be completely filled with the molding material and, in particular, a flawless transfer of the microstructure of the injection mold to the resulting injection-molded mold.

[0031] The injection molding negative mold has a lower temperature than the curable molding material during injection, between 80-130°C. Bringing the curable molding material into contact with the injection molding negative mold thus causes the molding material to cool, which can lead to a reduction in the volume of the molding material. In a preferred embodiment, step a) therefore further comprises pressing the molding material into the injection molding negative mold to ensure that the injection molding negative mold is completely filled with the molding material and, in particular, to compensate for a reduction in the volume of the molding material in the injection molding negative mold by (partial) cooling.

[0032] In step b), the molding material is cooled, in particular by coming into contact with the injection molding negative mold. The injection molding negative mold may have a cooling device, e.g., water cooling or air cooling. Steps a) and b) can thus at least partially overlap. The cooled molding material obtained in step b) may have a temperature of 148°C or less, preferably 148-120°C, particularly preferably about 130°C. Cooling step b) leads to hardening of the molding material and may, for example, have a duration of 30 to 300 s, preferably 60 s.

[0033] In step c), the cooled and hardened mold material is removed from the injection molding negative mold to obtain the mold according to the invention for packaging. In particular, the injection molding negative mold is formed in several parts so that the packaging mold can be removed by non-destructively opening the injection molding negative mold. If necessary, the thus obtained packaging mold is subjected to at least one further processing step, such as removing the sprue, i.e., the part of the resulting injection-molded product that is not part of the molded part as such, but results from the necessary injection path of the mold material. In an alternative embodiment, the mold according to the invention for packaging a hardenable food product can be produced by a thermopressing process. A suitable thermopressing process comprises:

[0034] 1. Heating a plastic circuit board to a temperature in the thermoelastic range of the plastic, for example 150-220 °C, in particular 180 °C;

[0035] 2. Forming a thermopress negative mold with the plastic blank from step 1 using a pressure difference in a thermopress device to produce a plastic mold; and

[0036] 3. Demold the plastic mold from step 2, preferably at a temperature between 20 and 124°C.

[0037] Suitable thermopressing devices are known to those skilled in the art. In step 2, a heated thermopressing device is used, preferably at a temperature of 90-140°C. The pressure difference can be a negative or positive pressure relative to atmospheric pressure (1013 hPa). The plastic circuit board is made of a plastic as described herein for the assembly mold.

[0038] A thermopress negative mold is preferably a negative mold as described herein. It has a microstructure that is complementary to the microstructure of the desired finished mold.

[0039] A further aspect of the invention relates to a method for producing a packaged food article having a defined three-dimensional microstructure on at least one surface, the method comprising: a) filling a hardenable food into the packaging mold according to the invention as described herein, b) hardening the food to form a food article having a defined three-dimensional microstructure, and c) demolding the food article from the mold.

[0040] The filling of a hardenable food in step a) can be carried out, for example, by pouring, pouring, or spraying. The hardenable food is, in particular, temperature-hardenable and can be hardened by cooling (as with heated chocolate) or heating (as with raw dough). The hardenable food preferably comprises chocolate, dough, fat, additives, or mixtures thereof as described herein. The hardenable food is preferably provided in liquid form. Furthermore, step a) can comprise a uniform distribution of the hardenable food in the mold. The distribution is carried out, in particular, by shaking, rotating, and / or spinning the mold.

[0041] In step b), the filled food product is cured in the mold for packaging to form a food item with a defined three-dimensional microstructure. Curing can be achieved by tempering the food product to a temperature of 25-40°C, preferably 28-31°C, and in particular by cooling the moldable food product. In another embodiment, curing can be achieved by tempering the food product to a temperature of 100-250°C, preferably approximately 180°C, and in particular by baking the moldable food product.

[0042] In step c), the food article is demolded, for example by compressing the packaging mold. The food article can be, for example, a chocolate bar, a chocolate praline, or a chocolate lollipop. In one embodiment, a single food article is obtained. In another embodiment, the inventive method for producing a finished food article is carried out simultaneously on several packaging molds and / or on one packaging mold with several spaces for receiving a food item, in order to obtain several food articles.

[0043] In a further aspect, the present invention relates to a food article obtainable by the method described herein for producing a finished food article. The food article according to the invention is characterized by a defined microstructure on at least one side surface.

[0044] The following points are the subject of the invention:

[0045] 1. Mold for packaging a hardenable foodstuff, comprising at least one side surface, wherein the at least one side surface defines a space for receiving the foodstuff, wherein at least one of the at least one side surface has a defined three-dimensional microstructure on its side facing the space for receiving the foodstuff, wherein the maximum height difference of the microstructure perpendicular to the side surface is not more than 15 pm, preferably 1.0-10.0 pm, in particular 6.0-8.0 pm. 2. Mold according to item 1, further comprising a bottom surface, wherein the at least one side surface and the bottom surface define the space for receiving the foodstuff.

[0046] 3. Shape according to point 2, wherein the base 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 base surface is not more than 15 pm, preferably 1.0-10.0 pm, in particular 6.0-8.0 pm.

[0047] 4. Shape according to one of the preceding points, wherein the microstructure comprises elevations on the side of the at least one side surface facing the space for receiving the food and optionally on the side of the base surface facing the space for receiving the food, which elevations extend into the space for receiving the food and wherein preferably the height difference perpendicular to the respective side surface or base surface within an elevation of the microstructure is constant.

[0048] 5. Mould according to one of the preceding points, wherein the microstructure comprises depressions on the side of the at least one side surface facing the space for receiving the food and optionally on the side of the base surface facing the space for receiving the food, which depressions extend away from the space for receiving the food and wherein preferably the height difference perpendicular to the respective side surface or base surface within a depression of the microstructure is constant.

[0049] 6. Mold according to one of the preceding points, wherein the mold is produced by an injection molding or thermopressing process.

[0050] 7. A mold according to any one of the preceding points, wherein each side surface has a defined three-dimensional microstructure on its side facing the space for receiving the food.

[0051] 8. Shape according to one of the preceding points, wherein the shape has at least 3 side surfaces.

[0052] 9. Mold according to one of the preceding points, wherein the mold is made of plastic, preferably a thermoplastic, and in particular comprises and preferably consists of polycarbonate. 10. Mold according to one of the preceding points, wherein the food comprises chocolate, dough, fat, additives, or mixtures thereof.

[0053] 11. Mold according to one of the preceding points, wherein the mold is designed to produce a chocolate tablet, a chocolate bar, a chocolate praline or a chocolate lollipop.

[0054] 12. Shape according to any one of the preceding points, wherein the defined microstructure represents a pattern and / or lettering.

[0055] 13. A mold according to any one of the preceding points, wherein the mold comprises one or more separate spaces for receiving the food.

[0056] 14. Mould according to one of items 2-13, wherein the base 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 base surface is 20 m - 1 mm.

[0057] 15. Negative form to the form according to one of the previous points.

[0058] 16. Negative mold according to item 15, which has a microstructure that is complementary to the microstructure of at least one side surface and, if applicable, to the microstructure of the bottom surface of the mold according to any one of items 1-14.

[0059] 17. Negative mold according to item 16, wherein the microstructure is obtained using a laser, in particular by means of a laser cutter.

[0060] 18. Negative mold according to any one of items 15-17, which is made of metal or plastic, preferably aluminum, brass or stainless steel.

[0061] 19. Negative mold according to any of items 15-18, which is an injection mold.

[0062] 20. Negative mold according to any of items 15-19, which has a macrostructure that is complementary to the macrostructure of the mold according to item 14.

[0063] 21. A negative mold according to item 20, wherein the macrostructure is obtained using a milling machine. 22. A method for producing a mold according to any one of items 1-14 by injection molding a molding material.

[0064] 23. Method according to item 22, comprising the following steps: a) injecting a curable molding material into an injection molding negative mold having a microstructure complementary to the microstructure of the at least one side surface and optionally to the microstructure of the bottom surface of the mold according to any one of items 1-14, b) cooling the injected molding material, and c) demolding the cooled molding material from the injection molding negative mold to obtain a shape according to any one of items 1-14.

[0065] 24. Method according to one of items 22-23, wherein the molding material is plastic and preferably thermoplastic.

[0066] 25. Method according to any one of items 22-24, wherein the molding material comprises and preferably consists of polycarbonate.

[0067] 26. The method according to any one of items 23-25, wherein the curable molding material in step a) is liquid.

[0068] 27. A method according to any one of items 23-26, wherein the injection molding negative mold is a negative mold according to any one of items 15-21.

[0069] 28. Method according to any one of items 23-27, wherein step a) further comprises pressing the injected molding material into the injection molding negative mold.

[0070] 29. Method according to any one of items 23-28, wherein step b) is carried out by cooling the injection moulding negative mould, preferably with water.

[0071] 30. The method according to any one of items 23-29, wherein the molding material in step b) is cooled to 148°C or less, preferably 148-120°C, particularly preferably 130°C.

[0072] 31. A method for producing a finished food article having a defined three-dimensional microstructure on at least one surface, the method comprising: a) filling a hardenable food into the mold according to any one of items 1-14, b) hardening the food to form a food article having a defined three-dimensional microstructure, and c) demolding the food article from the mold.

[0073] 32. Process according to item 31, wherein step b) is carried out at 25-40°C, preferably 28-31°C.

[0074] 33. The method according to any one of items 31-32, wherein step a) further comprises uniformly distributing the hardenable food in the mold.

[0075] 34. A process according to item 33, wherein the distribution of the foodstuff is effected by shaking and / or spinning the mould.

[0076] 35. A method according to any one of items 31-34, wherein the hardenable food comprises chocolate, dough, fat, additives, or mixtures thereof.

[0077] 36. A method according to any one of items 31-35, wherein the food article is a chocolate tablet, a chocolate bar, a chocolate praline or a chocolate lollipop.

[0078] 37. Food items obtainable by the procedure set out in any of items 31 to 36.

Claims

Claims 1. A mold for packaging a hardenable foodstuff, comprising at least one side surface, wherein the at least one side surface defines a space for receiving the foodstuff, wherein at least one of the at least one side surface has a defined three-dimensional microstructure on its side facing the space for receiving the foodstuff, wherein the maximum height difference of the microstructure perpendicular to the side surface is not more than 15 pm, preferably 1.0-10.0 pm, in particular 6.0-8.0 pm.

2. Mold according to claim 1, further comprising a bottom surface, wherein the at least one side surface 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 more than 15 pm, preferably 1.0-10.0 pm, in particular 6.0-8.0 pm.

3. Mold according to one of the preceding claims, wherein the microstructure comprises elevations on the side of the at least one side surface facing the space for receiving the food and optionally on the side of the base surface facing the space for receiving the food, which extend into the space for receiving the food and / or wherein the microstructure comprises depressions on the side of the at least one side surface facing the space for receiving the food and optionally on the side of the base surface facing the space for receiving the food, which extend away from the space for receiving the food, wherein preferably the height difference perpendicular to the respective side surface or base surface within an elevation of the microstructure is constant.

4. Mold according to one of the preceding claims, wherein the mold is made of plastic, preferably a thermoplastic, and in particular comprises and preferably consists of polycarbonate.

5. A mold according to any one of the preceding claims, wherein the mold comprises one or more separate spaces for receiving the food.

6. Mould according to one of claims 2-5, wherein the bottom surface on its side facing the space for receiving the foodstuff further comprises a defined three-dimensional macrostructure, whereby the maximum height difference of the macrostructure perpendicular to the ground surface is 20 m - 1 mm.

7. Negative mold for the mold according to one of the preceding claims, which preferably has a microstructure that is complementary to the microstructure of the at least one side surface and optionally to the microstructure of the bottom surface of the mold according to one of claims 1-6, and in particular is an injection mold.

8. Negative mold according to claim 7, which is made of metal or plastic, preferably of aluminum, brass or stainless steel.

9. Negative mold according to one of claims 7-8, which has a macrostructure that is 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 producing a mold according to one of claims 1-6 by injection molding a molding material, wherein the method preferably comprises the following steps: a) injecting a curable molding material into an injection molding negative mold which has a microstructure which is complementary to the microstructure of the at least one side surface and optionally to the microstructure of the bottom surface of the mold according to one of claims 1-6, wherein the curable molding material is preferably liquid, optionally pressing the injected molding material into the injection molding negative mold, b) cooling the injected molding material, and c) demolding the cooled molding material from the injection molding negative mold in order to obtain the shape.

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

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

13. A method for producing a finished food article which has a defined three-dimensional microstructure on at least one surface, the method comprising: a) filling a hardenable food into the mold according to any one of claims 1-6, and optionally evenly distributing the hardenable food in the mold, b) hardening the food to form a food article with a defined three-dimensional microstructure, preferably and wherein step b) takes place at 25-40°C, in particular 28-31°C, and c) demolding the food article 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 article is a chocolate tablet, a chocolate bar, a chocolate praline, or a chocolate lollipop.

15. Food article obtainable by the process according to any one of claims 13-14. WH, 07.05.2024

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