Installation method and depositor plate

Abstract

A method and apparatus for producing a shell for a confectionery product, preferably a chocolate product, comprising the steps of introducing one or more inclusions into a mold cavity and introducing a food product into the mold cavity through a depositor plate having a plurality of nozzles.

Description

Technical Field

[0001] The present invention relates, in particular but not exclusively, to a method and an apparatus for manufacturing a confectionery product comprising inclusions visible from the outside.

Background Art

[0002] Confectionery products are typically manufactured with a filled center and an outer shell made, for example, from chocolate.

[0003] In one existing method for manufacturing such confectionery products with a filled center, a cold forming method is used. In the cold forming method, first a chocolate shell is manufactured in a mold and then an internal filling is added into the shell. Chocolate is added to the mold and a cold stamp is inserted into the chocolate to push the chocolate around the stamp to form the shell. After the filling is added into the shell, the product is lined with chocolate (i.e., a layer of chocolate is deposited on top of the shell and the filling) to seal the filling within the shell.

[0004] An alternative existing method for manufacturing confectionery products with a filled center is the so-called "single shot" introduction. In this technique, chocolate and filling are introduced into the mold simultaneously.

[0005] Confectionery products are sometimes provided with inclusions such as nuts or fruits or seeds in order to enhance the flavor and aesthetic appeal of the product. These inclusions are traditionally covered or surrounded by a layer of chocolate and thus are not always visible from the outside.

[0006] These processes make it possible to conveniently manufacture elaborate and aesthetically pleasing confectionery.

[0007] However, the inventors have identified an improved process that provides a reliable and efficient process for manufacturing shells for confectionery products with contents that are more easily visible from the outside. This improves aesthetics and reduces the amount of raw materials required to produce the visual effect of the confectionery product. By using this process, the contents are secured within the chocolate shell, so that there are no or very few loosely bound pieces on the surface. [Overview of the project]

[0008] Aspects of the present invention are described in the appended claims.

[0009] In a first aspect of the present invention, a method for producing a confectionery product containing an externally visible ingredient, comprising the steps of introducing one or more ingredients into a mold cavity and introducing food into the mold cavity through a depositor plate. raw material A process for introducing a depositor plate, which is a food raw material A method is provided which includes the step of introducing a material, comprising a plurality of nozzles configured to guide at least a portion of the material toward the wall of a mold cavity.

[0010] Therefore, the present invention provides a method for producing confectionery products having a visible inclusion. As an example, the inclusion may be nuts, fruits, chocolate and / or biscuits, or any other suitable inclusion, food raw material This is chocolate or any other suitable food raw material It is possible.

[0011] In preferred embodiments, the present invention provides a method for producing shells for confectionery products, tablets (e.g., chocolate bars) or pieces (e.g., bonbons) for confectionery products. Each of the above may or may not be filled with a filling. The following preferred embodiments are described with reference to confectionery shells, but the embodiments may be applicable to producing tablets or pieces of confectionery where appropriate.

[0012] In a preferred embodiment, the confectionery product may include at least one wafer sheet within a shell. The shell may also include a filling and at least one sheet on the wafer. The wafer sheets may be incorporated individually or as a composite layered structure with the filling.

[0013] Furthermore, as an example, the chocolate material may be dark chocolate, milk chocolate, or white chocolate. The chocolate shell material contains at least one type of fat. The fat may be cocoa butter, milk fat, cocoa butter equivalent (CBE), cocoa butter substitute (CBS), vegetable fat that is liquid at standard ambient temperature and pressure (SATP, 25°C and 100kPa), or any combination of the above. In certain embodiments, the chocolate shell material contains cocoa butter.

[0014] food raw material Food is fed through a depositor plate equipped with multiple nozzles configured to guide at least a portion of it toward the wall of the mold cavity. raw material By introducing this method, the food raw material This favorably ensures that the material is spread or guided throughout the entire mold cavity.

[0015] Preferably, food raw material It is in liquid form when introduced. This is food raw material This can preferably be achieved by heating liquid chocolate or a liquid compound. The term “liquid” means, as is standard in the art, that is, fluid under force (e.g., gravity or applied force). The temperature and time for providing the liquid and introducing the chocolate are known in the art, for example, between 28 and 32°C. In a preferred embodiment, the heated chocolate or compound has a viscosity of 1,000 to 15,000 mPas, preferably 5,000 to 10,000 mPas.

[0016] In one embodiment, food raw materialIt is tempered into a liquid form, for example, it is heated to a temperature of 40-45°C and then cooled to 28-32°C.

[0017] mold Cavity The walls of a mold cavity are generally the non-central sides of the mold cavity. For example, in a mold cavity for a confectionery product with a rectangular (or nearly rectangular) cross-section, the walls of the mold cavity are the substantially vertical sides of the mold cavity. Similarly, for confectionery products with a semicircular (or nearly semicircular) cross-section, the walls of the mold cavity are the non-central sides of the mold cavity.

[0018] food raw material Guiding a portion of the material towards the wall of the mold cavity can take several different forms. For example, food raw material The food is guided through a nozzle perpendicular to the surface of the depositor plate. raw material It can be introduced vertically. Depending on the angle of the mold cavity wall, food raw material This configuration can be used to direct the beam towards the wall of the mold cavity.

[0019] As an alternative, the nozzle axis can be angled relative to the surface of the depositor plate. Therefore, food raw material This alternative configuration can lead towards the wall of the mold cavity.

[0020] Furthermore, food raw material In addition to guiding some of the food towards the walls of the mold cavity, the depositor plate also serves as a food raw material A portion of it can be additionally guided towards the central part of the mold cavity.

[0021] food raw material By distributing it to the walls of the mold cavity, food raw material The entire contents are introduced into the center of the mold and then into food raw material This prevents the contents from being enclosed inside. This helps ensure that the contents are visible from the outside in the final confectionery product, thus improving the aesthetics for consumers and resulting in a more appealing product.

[0022] Furthermore, by using a depositor plate, it is possible to prevent the inclusion from being displaced within the mold cavity or discharged from the mold cavity when the food is introduced into the mold cavity. This ensures that the inclusions (which may be high-cost premium raw materials such as fruits or nuts) are located at the peripheral portion of the visible product and are not included in the unnecessary portions within the product. raw material がモールドキャビティ内に導入されるときに含有物がモールドキャビティ内で変位する、又はモールドキャビティから排出されるのを防止する。これにより、含有物(例えば、果物又はナッツなどの高コストの高級原材料であり得る)が、それらが見える製品の周縁部に位置し、製品内の必要とされない箇所に含まれないことを確実にする。

[0023] Advantageously, the plurality of nozzles may include a first group of nozzles configured to direct a first amount of the food towards the central portion of the mold cavity and a second group of nozzles configured to direct a second amount of the food towards the wall of the mold cavity. The configuration of the nozzles in this manner ensures that the food is introduced throughout the mold cavity. raw material の第1の量をモールドキャビティの中央部分の方に導くように構成された第1のノズル群と、食品 raw material の第2の量をモールドキャビティの壁の方に導くように構成された第2のノズル群と、を備えてもよい。この様態でのノズルの構成は、食品 raw material がモールドキャビティ全体に導入されることを確実にする。

[0024] In one embodiment, all the nozzles cover a percentage of the surface area of the opening of the mold cavity, preferably 2.5% to 25%, preferably 5% to 20%, and preferably 7.5% to 15%. In a preferred embodiment, the first group of nozzles (inner) covers a percentage of the surface area of the opening of the mold cavity, preferably 1% to 10%, preferably 2% to 8%, and preferably 3% to 5%. In a preferred embodiment, the second group of nozzles (outer) covers a percentage of the surface area of the opening of the mold cavity, preferably 1.5% to 15%, preferably 3% to 12%, and preferably 4.5% to 10%.

[0025] In one embodiment, all nozzles cover the following percentages of the surface area of ​​the introduction area for each individual product on the depositer plate (e.g., 301 in Figure 3A), preferably 5% to 40%, preferably 10% to 30%, and preferably 15% to 25%. In a preferred embodiment, the first group of nozzles (inner) covers the following percentages of the surface area of ​​the opening of the mold cavity, preferably 2% to 15%, preferably 3% to 12%, and preferably 5% to 10%. In a preferred embodiment, the second group of nozzles (outer) covers the following percentages of the surface area of ​​the opening of the mold cavity, preferably 3% to 25%, preferably 7% to 18%, and preferably 10% to 15%.

[0026] The above percentages are for the food to be placed inside the mold cavity in a way that does not cause excessive displacement of the contents. raw material This allows for optimal control of the flow, but also allows for the contents in the final product to be controlled by food. raw material This also allows for secure attachment. This feature preferably works in conjunction with the following nozzle configuration. Furthermore, by having an introduction area smaller than the size of the mold cavity, food waste is reduced. raw material The amount is minimized.

[0027] The shape of the nozzle is not particularly limited, but is preferably substantially circular, square, rectangular, triangular, hexagonal, pentagonal, or octagonal, but is preferably circular.

[0028] Two nozzle groups are described herein, but those skilled in the art will know to adapt them as needed for food raw material You will understand that any number of nozzle groups can be used to introduce the contents into the mold cavity. This allows for more precise placement of the contents within the confectionery product shell.

[0029] Furthermore, the nozzles of the second nozzle group may be arranged circumferentially with respect to the first nozzle group. Such an arrangement allows for the production of food without requiring potentially complex manufacturing techniques, for example, to angle the nozzles in a specific direction. raw materialThis makes it possible to direct the nozzles towards the wall of the mold cavity. That is, the axes of the nozzles of the first and second nozzle groups are directed towards the food raw material It can be perpendicular to the surface of the depositor plate, while still guiding it to the wall of the mold cavity.

[0030] In a preferred embodiment, the centers of the nozzles in the first group and the nozzles in the second group that are closest to each other are separated by a distance of 30% to 70%, preferably 40% to 60%, and most preferably 45% to 55%, of the radius of the introduction section (301). For example, referring to Figure 4A, along line A, the distance between the centers of nozzle 312 and nozzle 311 from left to right is 30% to 70% of the radius of the introduction section 301. These ranges allow the introduction to be sufficiently directed towards the wall and sufficiently central to control the position and fixation of the contents.

[0031] For example, the first nozzle group may comprise four nozzles, and the second nozzle group may comprise eight nozzles located around the periphery of the nozzles of the first nozzle group, which are substantially central to the second nozzle group. It is understood that the total number of nozzles and the number of nozzles per nozzle group can be readily modified to suit specific requirements.

[0032] For example, the first nozzle group may include 1 to 10 nozzles, preferably 2 to 8 nozzles, and more preferably 3 to 6 nozzles. Furthermore, the second nozzle group may include 4 to 20 nozzles, preferably 6 to 16 nozzles, and more preferably 8 to 12 nozzles.

[0033] Advantageously, the nozzles of the second nozzle group can be angled with respect to the axis of the nozzles of the first nozzle group. By angling the nozzle group in this manner, food raw material By providing better control over the arrangement of the contents, it helps to avoid displacement of the contents within the mold cavity.

[0034] The nozzle axis is aligned with the food during introduction into the mold cavity. raw materialThis is the axis of the nozzle in the direction in which the food flows through the nozzle. The axis of the nozzle may be straight, or it may be, for example, curved, and the food being introduced raw material This enables higher precision in the direction of flow.

[0035] In some embodiments, the depositor plate is a food raw material It may include an additional group of nozzles for introducing into an additional mold cavity. In effect, by providing an array of nozzles, food raw material These can be introduced into an array of mold cavities that can be filled simultaneously.

[0036] For example, a depositor plate is a food raw material Before the food is discharged through the nozzle during introduction raw material To collect food, the plate on which the nozzle group is formed may have one or more recesses. Each recess generally corresponds to a single confectionery product. However, a single recess may correspond to multiple confectionery products. Multiple nozzle groups can be provided for each recess to collect food from a single confectionery product. raw material It may be possible to guide a portion of it from a different angle.

[0037] Thus, the depositor plate may include an array of recesses, each having a group of nozzles, where each recess corresponds to a specific mold cavity for a confectionery product within the array of mold cavities.

[0038] This allows for the simultaneous production of multiple confectionery shells using a single depositor plate, thereby increasing production speed and efficiency.

[0039] In some embodiments, this method involves inserting a stamp into a mold cavity to feed food raw material Cool the food raw materialThe process may include an additional step of pressing the stamp against the wall of the mold cavity. Depending on the arrangement, the stamp may take the form of two parts: a first part of the stamp (which may have a shape complementary to the shape of the mold cavity) configured to enter the mold during stamp insertion such that the distance between the central region of the outer surface of the second part of the stamp and the inner surface of the mold cavity is greater than the maximum dimensions of the contents; and a second part of the stamp that does not enter the mold cavity during stamp insertion. For generally spherical contents, this may be, for example, the diameter of one or more contents.

[0040] The use of stamps in this manner does not crush (and damage) or mash the contents of food. raw material While shaping it into the mold cavity, preferably additionally (by fully inserting the stamp) food raw material This is useful in preventing it from overflowing from the mold cavity.

[0041] The complementary shape of the stamp depends on the desired outer shape of the shell and the specific shape of the mold cavity used. For example, for a mold cavity with a semicircular cross-section, i.e., when viewed from the side rather than the molded side or an optional flat bottom, the semicircular portion can be used, and the radius of the semicircular portion of the stamp is smaller than the radius of the semicircular mold cavity. This produces a semicircular shell of uniform thickness. Here, food particles are present between the inner surface of the mold cavity and the outer surface of the semicircular portion of the stamp. raw material There is room or space for (and any other contents).

[0042] In one embodiment, the mold cavity comprises a curved bottom. Those skilled in the art will understand that, specifically, the radius of the curved bottom can be adapted to a particular filling used to manufacture the corresponding confectionery product, thereby allowing adjustment of the space / angle between the curved bottom and the filling. It should be noted that the percentages of the fillings and / or (preferably) the sizes of the fillings specified below are helpful in ensuring the visibility percentage provided by the method of the present invention.

[0043] In one embodiment, the mold cavity may have a flat bottom surface. The advantage of a curved surface is that it maximizes the visibility of the contents.

[0044] In one embodiment, for example, as shown by point 403 in Figure 5, the wall is angled from the vertical, preferably at least 1°, more preferably at least 5°, or at least 10° with respect to the vertical line from the bottom side to the molding side. The maximum inclination may preferably be less than 20° or less than 15°. Thus, to illustrate this embodiment, when viewed from above, the upper molding surface is circular, and the bottom surface is a larger circle as the wall slopes away from the upper molding surface.

[0045] The shape of the base, for example, the surface prepared by backing, is not limited. In embodiments of the present invention, this surface is circular, but it may be a regular polyhedron.

[0046] However, it is not essential that the shell has a uniform thickness. Therefore, the shape of the stamp can be exactly complementary to the shape of the mold cavity (allowing for a uniform shell thickness), or it can be only nearly complementary to allow the shell thickness to vary across different parts of the shell.

[0047] For example, the central region of the shell (where the contents may be located) may have a greater thickness than the side or peripheral portions of the shell.

[0048] The distance between the central region of the outer surface of the second portion of the stamp and the inner surface of the mold cavity may be set to be greater than the diameter of one or more inclusions; however, the distance may be set according to any other suitable dimensions or volume of one or more inclusions that would prevent damage to the inclusions.

[0049] For example, the central region of the outer surface of the second portion of the stamp may be 3-6 mm (e.g., 4 mm) from the inner surface of the mold cavity when the stamp is fully inserted into the mold cavity, while the non-central (or lateral) region of the outer surface of the second portion of the stamp (corresponding to the wall of the mold cavity) may be less than 2 mm from the inner surface of the mold cavity when the stamp is fully inserted into the mold cavity.

[0050] Advantageously, the second portion of the stamp may abut against the edge of the mold cavity during stamp insertion in order to fully insert the stamp into the mold. Fully inserting the stamp (so that the second portion of the stamp abuts against the edge of the mold cavity) allows for control of the shell thickness in the non-central (or lateral) portions of the shell, including near the edge of the mold cavity, compared to, for example, only partially inserting the stamp into the mold cavity.

[0051] However, the stamp can alternatively be partially inserted into the mold cavity so that the second portion of the stamp does not come into contact with the edge of the mold cavity. This configuration prevents excess food from being released. raw material This allows it to come out of the mold.

[0052] Advantageously, the stamp may further comprise a chamfered portion located between the first and second portions. The chamfered portion increases the surface area of ​​the shell near the opening of the mold cavity. As a result, the surface area of ​​the seal produced during the "backing" of the confectionery product increases, improving the quality of the seal. The chamfered portion may be angled, for example, about 45 degrees to the second surface, but a range of different angles is possible. The term "backing" refers to the process of sealing food on the opening end of a confectionery (or other) product in order to enclose its contents. raw material This refers to the process of layering (for example, chocolate).

[0053] According to this embodiment, the stamp temperature is such that when the stamp is inserted into the mold cavity, the food raw material The material may be selected to solidify at least partially. This ensures that the desired shell thickness is produced. The stamp is, for example, food raw material Depending on the specific properties, it can be cooled to a temperature of approximately -5°C, -15°C, or -21°C, although other temperatures are possible depending on the specific raw materials.

[0054] The stamp is food raw material It can be held in place within the mold cavity for approximately 2 to 5 seconds to allow it to solidify, although other durations are also possible depending on the raw materials. The exact time required depends on the food. raw material It depends on the specific characteristics of [the object].

[0055] According to some embodiments, introducing one or more inclusions into a mold cavity may include introducing them through an inclusion depositor. The inclusion depositor comprises an upper plate having one or more holes and a lower plate having one or more holes. 、1 The apparatus may include a lower plate positioned in close proximity to the mold cavity during the introduction of one or more inclusions, and an intermediate plate having one or more holes, positioned between the upper plate and the lower plate.

[0056] Advantageously, the intermediate plate may be slidable between a first position in which one or more holes in the intermediate plate align with one or more holes in the upper plate, and a second position in which one or more holes in the intermediate plate align with one or more holes in the lower plate. Thus, during the introduction of one or more contents into the mold cavity, the one or more contents pass sequentially through the upper plate, the intermediate plate, and the lower plate.

[0057] The use of an inclusion depositor allows for precise control of the amount of inclusion within the mold cavity and creates a uniform distribution of the inclusion across the mold cavity, helping to keep the inclusion visible on the shell of the confectionery product. The number of holes in each plate of the inclusion depositor may correspond to the number of mold cavities being filled.

[0058] To avoid damaging the contents during introduction, one or more holes in the upper plate may include chamfered edges. Furthermore, the upper plate may be provided with edges that contain the contents before they are introduced into one or more mold cavities.

[0059] An actuator may be provided to operate the intermediate plate during installation, allowing the intermediate plate to slide between a first position and a second position.

[0060] Furthermore, one or more holes in the lower plate of the inclusion depositor may have a larger diameter than one or more holes in the upper plate of the inclusion depositor. One or more holes in the intermediate plate may be conical in shape, and one or more holes in the intermediate plate may have a minimum diameter equal to one or more holes in the upper plate. Finally, one or more holes in the intermediate plate may have a maximum diameter equal to one or more holes in the lower plate.

[0061] This configuration advantageously allows for the introduction of all added content into the content depositor, while avoiding the content becoming trapped within the content depositor. Furthermore, the content depositor of this embodiment allows for control over the homogeneity of the content size and its distribution across the mold cavity.

[0062] Advantageously, one or more holes in the upper plate can be laterally offset from one or more holes in the lower plate. This prevents accidental introduction of the contents and results in better quantity control and placement of the contents.

[0063] In some embodiments, this method is used for food raw material The process includes an additional step of vibrating the mold cavity after introducing the material into the mold cavity. This helps to create a smooth and uniform shell and allows for better control of the shell thickness. However, the intensity and duration of the vibration used depend on whether the depositor plate of the present invention is food-grade. raw material This can be reduced compared to situations where it is not used to introduce it into the mold cavity.

[0064] A further aspect of the present invention provides a method for producing a confectionery product containing an externally visible inclusion, the method comprising the method for producing the confectionery product described herein, further comprising forming a mold cavity after removing the stamp, and placing a second food in the cavity of the shell for the confectionery product. raw material The process involves introducing the third food into the mold cavity using a second depositor plate. raw material Introducing the first and third foods raw material Inside is the second food raw material The process includes sealing the product.

[0065] Therefore, filled confectionery products containing visible contents can be reliably and efficiently manufactured. Third Food raw material By using a second depositor plate when introducing the third food raw material is the second food raw material To prevent mixing.

[0066] Second food raw material This could be a jelly, mousse, ganache, caramel, chocolate, honeycomb, or any other suitable filling, especially any filling commonly used in the confectionery industry, preferably a filling for filling a chocolate shell. Furthermore, the second food raw material This is a combination of several different foods raw material It can consist of. The third food raw material Foods that form a shell raw material Foods that may be the same as, or different from, raw material It is possible.

[0067] According to this embodiment, the third food raw material The cross-sectional area through which the third food is introduced through the second depositor may be smaller than the cross-sectional area of ​​the mold cavity at the edge of the mold cavity. This helps to seal the confectionery product, while at the same time causing the waste of (potentially expensive) raw materials, by preventing the third food from entering the mold cavity. raw material It prevents leakage.

[0068] For example, a confectionery product may have a circular cross-sectional shape with a diameter of 25mm to 35mm (e.g., 31mm), but the second depositor plate is the third food raw material It is introduced only over a range of 20mm to 24mm (for example, 22.34mm). First food raw material A similar ratio may exist in the depositor plate.

[0069] A further aspect of the present invention provides a content depositor for introducing a content into a mold cavity, the content depositor comprising a top plate having one or more holes, and one or more hole A lower plate including 、1The apparatus comprises a lower plate positioned in close proximity to the mold cavity during the introduction of one or more inclusions, and an intermediate plate positioned between the upper plate and the lower plate, having one or more holes, wherein the intermediate plate is slidable between a first position in which one or more holes in the intermediate plate align with one or more holes in the upper plate, and a second position in which one or more holes in the intermediate plate align with one or more holes in the lower plate.

[0070] The inclusion depositor allows for precise control of the amount of inclusion within the mold cavity and ensures uniform distribution of the inclusion across the mold cavity, helping to keep the inclusion visible within the shell of the confectionery product. The number of holes in each plate of the inclusion depositor may correspond to the number of mold cavities being filled.

[0071] To avoid damaging the contents during introduction, one or more holes in the upper plate may include chamfered edges. Furthermore, the upper plate may be provided with edges that contain the contents before they are introduced into one or more mold cavities.

[0072] An actuator may be provided to operate the intermediate plate during installation, allowing the intermediate plate to slide between a first position and a second position.

[0073] According to a further aspect of the present invention, a depositor plate for use in manufacturing a shell for a confectionery product containing an externally visible inclusion, wherein a first amount of food raw material A first group of nozzles configured to guide the food towards the central part of the mold cavity, and a second group of nozzles configured to guide the food towards the central part of the mold cavity raw material A depositor plate is provided, comprising a second group of nozzles configured to guide the material toward the wall of the mold cavity, wherein the nozzles of the second group of nozzles are angled with respect to the axis of the nozzles of the first group of nozzles, the axis of the nozzles of the first group of nozzles is approximately perpendicular to the surface of the depositor plate, and the nozzles of the second group of nozzles are arranged circumferentially with respect to the first group of nozzles. The configuration is food raw materialIt may further include additional nozzle groups for introducing the material into additional mold cavities.

[0074] Therefore, according to this embodiment, food raw material This allows the food to be introduced into the wall of the mold cavity. raw material A depositor plate is provided to ensure that the food spreads throughout the mold cavity. raw material All of it is introduced into the center of the mold, thereby food raw material It prevents contents from being trapped inside and reduces the need to vibrate the mold to produce a uniform shell thickness. Furthermore, the depositor plate is food raw material When introduced into the mold cavity, the contents become food raw material This prevents it from being soaked and covered.

[0075] A further aspect of the present invention provides a stamp for use in the manufacture of a confectionery product, comprising: a first portion configured to enter into a mold cavity, wherein the first portion of the stamp has a shape complementary to the shape of the mold cavity, and the first portion is formed such that when the first portion is inserted into the mold cavity, the distance between the outer surface of the second portion of the stamp and the inner surface of the mold cavity is greater than the diameter of one or more contents; and a second portion configured not to enter into the mold cavity.

[0076] Therefore, according to this embodiment, a stamp is provided that can be fully inserted into the mold cavity, thereby preventing crushing of the contents while allowing food to be discharged from the food cavity. raw material Reduce.

[0077] A further aspect of the present invention provides an apparatus for manufacturing a confectionery product containing an externally visible inclusion, the apparatus comprising an inclusion depositor plate as described herein, a depositor plate as described herein, and a stamp as described herein.

[0078] The various components of the apparatus, as described above, work together to help manufacture confectionery products with visible inclusions. While the use of any single component is not mandatory, their use helps improve the quality of the final product and / or the shell.

[0079] Furthermore, additional components may be included in the apparatus. For example, the apparatus may include the third food described herein. raw material It may further include a second depositor plate for introducing the following.

[0080] A further aspect of the present invention provides a confectionery product comprising a shell manufactured according to the method described herein.

[0081] According to yet another aspect of the present invention, a confectionery product manufactured according to the method described herein is provided.

[0082] According to any of the above embodiments of the present invention, food raw material It contains chocolate, and the contents include one or more of nuts, fruits, seeds, chocolate, and biscuits, or any combination thereof. However, other suitable foods raw material The use of the contained substances is permitted. [Brief explanation of the drawing]

[0083] With reference to the following figures, embodiments of the present invention are described here merely as examples. According to one (or more) embodiments of the present invention, the following figures are shown. [Figure 1A] This describes a conventional method for manufacturing chocolate shells for confectionery products. [Figure 1B] This describes a conventional method for manufacturing chocolate shells for confectionery products. [Figure 1C] This describes a conventional method for manufacturing chocolate shells for confectionery products. [Figure 2A] This is a cross-sectional view of a content depositor having an intermediate at a first position, according to an example of the present disclosure. [Figure 2B] This is a cross-sectional view of a content depositor having an intermediate at a second position, according to an example of the present disclosure. [Figure 3A] This shows a depositor plate for introducing food ingredients into the mold cavity. [Figure 3B] The depositor plate shown in Figure 3A is shown from a different angle. [Figure 4A] Figures 3A and 3B show enlarged views of the depositor plate. [Figure 4B] Figure 4A is a cross-sectional view of the depositor plate. [Figure 5] This shows a depositor plate and mold cavity for introducing food ingredients. [Figure 6A] The stamp and mold cavity for forming the introduced chocolate are shown. [Figure 6B] Figure 6B shows the stamp when inserted into the mold cavity. [Figure 6C] This shows the shell for the confectionery product inside the mold cavity after the stamp has been removed from the mold cavity. [Figure 7] This is a flowchart illustrating the process for manufacturing shells for confectionery products. [Figure 8] This is a flow chart for manufacturing filled confectionery products, following the flow chart shown in Figure 7. [Figure 9A] This specification shows an exemplary confectionery product of the present invention manufactured according to the exemplary techniques described herein. [Figure 9B] This specification shows an exemplary confectionery product of the present invention manufactured according to the exemplary techniques described herein. [Figure 9C] This specification shows an exemplary confectionery product of the present invention manufactured according to the exemplary techniques described herein. [Figure 9D] This specification shows an exemplary confectionery product of the present invention manufactured according to the exemplary techniques described herein. [Figure 10A] This shows a depositor plate used to back confectionery products. [Figure 10B]This shows a depositor plate used to back confectionery products. [Figure 11A] This document provides a comparative analysis of the "single-shot" introduction technology and comparative examples using the embodiments of the present invention described herein. [Figure 11B] This document provides a comparative analysis of the "single-shot" introduction technology and comparative examples using the embodiments of the present invention described herein. [Modes for carrying out the invention]

[0084] No reference to prior art documents in this specification should be construed as an acknowledgment that such prior art is well known or forms part of a general understanding common in the art.

[0085] As used herein, the words “comprises,” “comprising,” and similar words should not be interpreted as exclusive or exhaustive. In other words, they are intended to mean “including, but not limited to.”

[0086] As described above, the present invention relates to providing a food product, preferably a confectionery product, and preferably a chocolate product, that contains visible ingredients.

[0087] In preferred embodiments, the present invention provides a method for producing shells for confectionery products, tablets (e.g., chocolate bars) or pieces (e.g., bonbons) for confectionery products. Each of the above may or may not be filled with a filling. The following preferred embodiments are described with reference to confectionery shells, but the embodiments may be applicable to producing tablets or pieces of confectionery where appropriate. However, the most preferred embodiments of the present invention relate to the preparation of shells for confectionery products.

[0088] As used herein, the term “container” means an edible body and / or a separate composition that is (or may be) embedded whole or partially in the food composition. small piece This means that the ingredients are often used to provide a texture, hardness, visual appearance, and / or flavor that contrasts with the material in which they are embedded, thereby giving consumers a unique eating and sensory experience when they consume the product. Typically, two or more ingredients are incorporated into a single portion of the food composition containing the ingredients. In many products, it is desirable that the ingredients be distributed as evenly as possible within the product (or within a subset of the product, such as a layer or filling) so that the product provides a consistent eating experience with every bite.

[0089] Conveniently, the contents include any of the following non-restrictive list (more conveniently, selected from the group consisting of the following): Fruits or fruit pieces that may include freeze-dried fruit pieces, candies and / or alcohol-preserved fruit, with preferred soft fruit being dried fruit; Crispy ingredients (e.g., caramel, coffee, biscuits, wafers, etc.); Herbs (for example, chives, dill, coriander, parsley); Grains (e.g., puffed rice, puffed wheat, extruded grain pieces); Chocolate or chocolate ingredients (e.g., chocolate vermicelli, chocolate molds), Confectionery (for example, cinder toffee pieces, toffee, fudge, caramel, fondant pieces, jelly pieces; Marshmallows, sugar-coated centers such as those sold by Nesle under the trademark name mini SMARTIES (registered trademark); and / or Any suitable mixture and / or combination thereof.

[0090] Preferred components have an average size of 1-50 mm, 2-40 mm, 3-25 mm, 5-10 mm, or 2-6 mm.

[0091] In further examples, products manufactured according to the methods and apparatus described herein include a content that is held by a sieve having an average diameter greater than 2 mm, for example, an opening of 2 mm. The content may have a diameter in the range of 2 mm to 22.6 mm, for example, a content that passes through a sieve with an opening of 22.6 mm but is held by a sieve with an opening of 2 mm. The content may have a diameter in the range of 2.83 mm to 11.2 mm, for example, a content that passes through a sieve with an opening of 11.2 mm but is held by a sieve with an opening of 2.83 mm.

[0092] As mentioned above, the term "visible inclusions," such as fruits, nuts, and dried fruits, is preferably used. small piece This means that the inclusions are visible on the outer surface of the product, i.e., at least a portion of the fruit or fruit pieces facing the outer surface of the chocolate product is not covered with the material, preferably the chocolate material, but is visible to the consumer. The inclusions are preferably visible on the molded side of the chocolate product, opposite the flat bottom side.

[0093] In the context of this invention, the term “molded side” of a product refers to the side, aspect, or surface opposite to the bottom side, and indicates the side, aspect, or surface formed by molding with the mold according to the present invention. For clarity, the molded side of a product corresponds to the side, aspect, or surface of the product that is in contact with the mold surface during the molding process.

[0094] Preferably, the product contains 25-100% surface area coverage, for example, 30-95%, 40-90%, or 50-80% visible content on the molded surface of the product.

[0095] Figures 1A to 1C show an example of a conventional method for manufacturing chocolate shells for confectionery products. First, as shown in Figure 1A, chocolate 101 is introduced into a mold cavity 102. After the chocolate 101 has been introduced, as shown in Figure 1B, a stamp 103 is inserted into the mold cavity 102 to form the chocolate into a shell 104. Then, as shown in Figure 1C, the stamp 103 is removed, and the chocolate shell 104 may then be filled with a filling before the product is "backed" by introducing a thin layer of chocolate on top of the filling to seal the filling inside the chocolate and produce a filled confectionery product. The finished product can then be removed from the mold cavity 102 for packaging and subsequent distribution.

[0096] This method is commonly referred to as "cold working" or "cold stamping." These operations can be performed simultaneously in large single or multi-row mold cavities to facilitate mass production of confectionery products.

[0097] However, these conventional methods are not suitable for producing confectionery shells containing fillings that are visible from the outside (i.e., not completely covered by a layer of chocolate). While it is accepted that methods relating to the production of chocolate shells in which the fillings are contained within the shell are known in the art, the methods of the prior art do not provide the process controls necessary for producing products with visible fillings firmly attached to the shell and in an industrially viable manner.

[0098] According to the exemplary teachings of this disclosure, in order to manufacture such a shell, the contents are first introduced into the mold cavity.

[0099] Figure 2A shows a cross-sectional view of a content depositor 200 that may be used to introduce a content 201 into a mold in accordance with the exemplary teachings of this disclosure. The depositor includes an upper plate 210 having one or more holes 211 through which the content 201 can pass, and a lower plate 230 having one or more holes 231 through which the content can pass. The depositor also includes an intermediate plate 220 positioned between the upper plate 210 and the lower plate 230, the intermediate plate 220 having one or more holes 221.

[0100] As shown, the holes in the upper plate 210 and the lower plate 230 do not have to be aligned with each other (i.e., they may be offset laterally) so that the contents 201 cannot pass directly through both sets of holes.

[0101] In this embodiment, each of the holes in the upper plate 210, the intermediate plate 220, and the lower plate 230 corresponds to a specific mold cavity for a confectionery product. However, each of the upper plate 210, the intermediate plate 220, and the lower plate 230 may contain multiple holes for each mold cavity.

[0102] In this embodiment, the diameter of the hole 211 in the upper plate 210 is smaller than the diameter of the hole 231 in the lower plate 230. As shown, the hole 221 in the intermediate plate 220 may be conical in shape, with an upper diameter (closer to the upper plate 210) equal to the diameter of the hole 211 in the upper plate 210 and a lower diameter (closer to the lower plate 230) equal to the diameter of the hole 231 in the lower plate 230. Although not shown, chamfers (or edges R) can be provided on any holes in the upper plate 210, intermediate plate 220, and / or lower plate 230 to avoid cutting or otherwise damaging the contents 201 during insertion.

[0103] The intermediate plate 220 is slidable between a first position and a second position during the introduction process using an actuator 250. Figure 2A shows a depositor 200 with the intermediate plate 220 in the first position. In the first position, the hole 221 in the intermediate plate 220 is aligned with the hole 211 in the upper plate 210, allowing the contents 201 to fall through the hole 211 in the upper plate 210 into the hole 221 in the intermediate plate 220.

[0104] Figure 2B shows the depositor 200 with the intermediate plate 220 in a second position. In this position, the holes 221 in the intermediate plate 220 are aligned with the holes 231 in the lower plate 230, allowing the contents to fall from the holes 221 in the intermediate plate 220 through the holes 231 in the lower plate 230 into the mold cavity.

[0105] During the introduction of the contents 201, the intermediate plate 220 is initially in a first position. The contents 201 are placed on the upper surface of the upper plate 210 and are contained by the edge 240 of the upper plate 210. Due to the alignment of the holes in the upper plate 210 and the intermediate plate 220, some or all of the contents 201 fall into the hole 221 of the intermediate plate 220.

[0106] Next, the actuator 250 slides the intermediate plate 220 to a second position. The contents 201, which were previously placed in the hole 221 of the intermediate plate 220, can pass through the hole 231 of the lower plate 230 and fall into the mold cavity.

[0107] The actuator 250 can move the intermediate plate 220 between the first and second positions multiple times during installation, potentially moving it many times per second.

[0108] After the contents 201 are introduced into the mold cavity, the chocolate is introduced into the mold cavity to produce a shell for a confectionery product. The chocolate can be introduced through a depositor plate as shown in Figures 3A and 3B.

[0109] Figure 3A shows chocolate (or any suitable food raw material The diagram shows a depositor plate 300 for introducing chocolate into multiple mold cavities. The depositor plate 300 may include multiple introduction sections 301, each introduction section including multiple nozzles 310. The depositor plate shown includes 96 introduction sections 301, and therefore chocolate can be introduced into up to 96 separate mold cavities. However, chocolate can be introduced into a single mold cavity using multiple introduction sections 301. Furthermore, different numbers of introduction sections 301 are possible.

[0110] As shown in Figure 3B, the depositor plate 300 includes an upper surface 302 and a bottom surface 303 (not shown). The bottom surface is the surface located closest to the mold cavity during introduction. Furthermore, the introduction portion 301 may be recessed into the upper surface 302 of the depositor plate 300, as shown.

[0111] Figure 4A provides an enlarged view of the introduction section 301. The introduction section 310 shown is circular, but the shape of the introduction section 310 depends on the shape of the mold cavity into which the chocolate is introduced, and therefore may vary.

[0112] The introduction section 301 includes a plurality of nozzles, and in particular, the introduction section may include a first nozzle group 311 and a second nozzle group 312. The nozzles in the first nozzle group 311 are located in the central region of the introduction section 301. During introduction, the nozzles in the first nozzle group 311 are positioned directly above the central region of the mold cavity so as to introduce chocolate towards the central region of the mold cavity.

[0113] In the example shown in Figure 3A, the first nozzle group 311 includes four nozzles and the first nozzle group 312 includes eight nozzles, but different numbers and arrangements of nozzles are possible.

[0114] The nozzles in the second nozzle group 312 are located on the periphery of the introduction section 301. As shown in Figure 4A, the nozzles in the second nozzle group 312 may be arranged circumferentially with respect to the nozzles in the first nozzle group 311.

[0115] During introduction, the nozzles in the second nozzle group 312 may be positioned directly above the wall of the mold cavity, thereby introducing chocolate towards the wall of the mold cavity. Alternatively, the nozzles in the second nozzle group 312 may be angled relative to the nozzles of the first nozzle group, so that the nozzles do not need to be positioned directly above the wall of the mold cavity during introduction.

[0116] Figure 4B shows a cross-section of the introduction section 301 of the depositor plate 300 along line AA shown in Figure 4A. As shown, the axes of the nozzles of both the first nozzle group 311 and the second nozzle group 312 (i.e., food during introduction into the mold cavity) raw material The axis of the nozzle in the direction of flow is perpendicular to the bottom surface 303 of the depositor plate 300.

[0117] However, the axes of one or more nozzles in any of the nozzle groups may be formed at different angles with respect to the bottom surface 303 of the depositor plate 300. In particular, the nozzles in the second nozzle group 312 may be angled relative to the nozzles in the first nozzle group, thus allowing food raw material This allows for implementation in different directions.

[0118] For example, the nozzles of the second nozzle group 312 may be angled radially outward with respect to the vertical axis of the nozzles of the first nozzle group 311. The angle with respect to the vertical axis of the nozzles of the first nozzle group 311 may be 4 to 5 degrees, but other angles are also possible.

[0119] Furthermore, although the nozzle axis is depicted as straight, for example, they could instead be curved, and food during introduction raw material This enables better accuracy in the direction of flow.

[0120] Figure 5 shows the positioning of the depositor plate 300 relative to the mold cavity 400. The mold cavity 400 includes a central portion 401 in which the contents 201 are generally located. The mold cavity 400 also includes a wall 402. The wall 402 of the mold cavity 400 is shown to be nearly vertical in order to allow the chocolate to be introduced onto the wall 402 through the depositor plate 300. However, the slope of the wall 402 may be much shallower than shown and may be curved. The mold cavity 400 is formed from the top surface 404 of the plate, and the mold cavity 400 includes an edge 403 in which the wall 402 intersects the top surface 404.

[0121] During introduction, the chocolate passes through the nozzles in the first nozzle group 311 of the depositor plate 300, introducing the chocolate towards the central part 401 of the mold cavity. Furthermore, the chocolate passes through the nozzles in the second nozzle group 312 of the depositor plate 300, introducing the chocolate towards the wall 402 of the mold cavity 400.

[0122] After the chocolate 101 is introduced into the mold cavity 400, the introduced chocolate 101 is formed using a modified stamping or "cold forming" process.

[0123] Figure 6A shows a stamp 600 used in a modified stamping process. The stamp 600 includes a first portion 610 and a second portion 620, with the first portion 610 protruding from the second portion 620. The first portion 610 of the stamp is configured to enter the mold cavity 400 during the stamping process. The first portion 610 of the stamp 600 includes a central surface 611 corresponding to the central portion 401 of the mold cavity 400 and a side surface 612 corresponding to the wall 402 of the mold cavity 400.

[0124] In Figure 6A, the chocolate 101 before the stamping process is shown to extend along the entire height of the wall 402 of the mold cavity 400 to the edge 403. However, it is understood that the chocolate 101 does not need to extend along the entire height of the wall 402, but may instead extend only partially along the wall 402, for example, to 50% (or less) of the height of the wall 402.

[0125] The second portion 620 includes a surface that is substantially parallel to the upper surface 404, and this surface forms the mold cavity 400 during the stamping process.

[0126] The stamp 400 may also include a chamfered portion or edge R621 located between the first portion 610 and the second portion 620, the chamfered portion 621 may be considered to form part of the second portion 620.

[0127] As shown in Figure 6B, during the stamping process, the stamp 600 is lowered toward the mold cavity 400 so that the first portion 610 enters the mold cavity 400. The stamp 600 is lowered until the second portion 620 or chamfered portion 621 contacts the top surface 404 or edge 403, thereby fully inserting the stamp 600 into the mold cavity.

[0128] As shown, the distance between the central surface 611 of the first portion 610 and the central portion 401 of the mold cavity 400 is greater than the diameter of the contents 201, so that the contents 201 are not damaged when the stamp 600 is fully inserted into the mold cavity 400. Also, the contents do not penetrate the chocolate shell. If they did, it would cause leakage of the filling in the finished confectionery product. Furthermore, the distance between the central surface 611 of the first portion 610 and the central portion 401 of the mold cavity 400 is greater than the distance between the side 612 of the first portion 610 and the wall 402 of the mold cavity 400.

[0129] Inserting the first portion 610 of the stamp 600 into the mold cavity 400 helps to form the chocolate 101 into a shell shape with a controlled thickness.

[0130] Furthermore, at least a first portion 610 of the stamp 600 can be cooled to at least partially solidify the chocolate 101 in the mold cavity 400 when it comes into contact with the stamp 600.

[0131] As shown in Figure 6C, the stamp 600 is then removed from the mold cavity 400, leaving an empty shell for the confectionery product inside the mold cavity. The empty shell can then be filled with a suitable filling (such as jelly, chocolate, mousse, or honeycomb) and a chocolate base introduced on top of the mold cavity to seal (line) the filling within the chocolate.

[0132] As shown, the portion of the shell adjacent to the edge 403 of the mold cavity may have an angled surface relative to the top surface 404, generated by the chamfer 621 of the stamp 600. During any subsequent backing of the shell, the angled surface of the shell adjacent to the edge 403 provides a large surface area to improve the quality of the seal between the shell and the backing.

[0133] Figure 7 is a flowchart for manufacturing a shell for a confectionery product containing an externally visible inclusion. In step 701, the inclusion 201 is introduced into the mold cavity 400. The inclusion may be introduced using an inclusion depositor as shown in Figures 2A and 2B, but the inclusion may be introduced using alternative introduction means known in the art.

[0134] In process 702, food raw material (For example, chocolate) is introduced into the mold cavity 400 through the depositor plate, and the depositor plate is food raw materialIt includes a plurality of nozzles configured to guide at least a portion of the material toward the wall of the mold cavity. The depositor plate may be the depositor plate 300 shown in Figures 3A, 3B, 4A and 4b, but food raw material Other depositor plates can be used, including multiple nozzles configured to direct at least a portion of the material toward the wall 402 of the mold cavity 400.

[0135] Optionally, in step 703, the mold cavity (containing the food) raw material The (containing) can be vibrated. Vibration of the mold cavity helps to create a smooth shell and allows for better control of the shell thickness. However, the intensity and duration of the vibration used depend on whether the depositor plate of the present invention is food-grade. raw material This can be reduced compared to situations where it is not used to introduce it into the mold cavity.

[0136] Optionally, in step 704, the stamp is inserted into the mold cavity, food raw material This helps to form a smooth shape. Furthermore, the stamp may be the stamp 600 shown in Figures 6A and 6B, and can be inserted according to the process depicted therein.

[0137] Optionally, in step 705, the stamp is then removed from the mold cavity, leaving a shell for the confectionery product.

[0138] Those skilled in the art will understand that any number of additional steps used to form the confectionery product and understood by those skilled in the art may be included in the manufacture of the shell.

[0139] Figure 8 is a flowchart for manufacturing a confectionery product from a shell manufactured according to the method shown in Figure 7. In step 801, after the stamp is removed from the mold cavity, the second food raw material The second food is introduced into the mold cavity. raw materialThis can be introduced into the shell using known methods.

[0140] Step 802 is the third food raw material However, the first food raw material and the third food raw material Inside is the second food raw material The third food is introduced onto the mold cavity through a second depositor plate equipped with multiple nozzles for sealing. raw material is the first food raw material It could be the same as this.

[0141] The second depositor plate may be a depositor plate as shown in Figures 3A, 3B, 4A, and 4B. Alternatively, the second depositor plate may be a third food raw material The depositor plates may have multiple nozzles configured to guide the third food into the mold cavity. raw material is the second food raw material It helps prevent mixing with other substances.

[0142] The third food raw material The cross-sectional area through which the material is introduced through the second depositor plate is preferably smaller than the cross-sectional area of ​​the mold cavity at the edge of the mold cavity. This helps to seal the confectionery product and, on the other hand, prevents the third food from spilling out of the mold cavity, which would result in the waste of (potentially expensive) raw materials. raw material This prevents leakage. For example, the confectionery product may have a circular cross-sectional shape with a diameter of 31 mm, and the second depositor plate may cover a third food such that it covers 22.34 mm. raw material Only the following is introduced. Furthermore, if the shell includes an angled surface close to the edge as shown in Figure 6C, the second food raw material The first food raw material and the third food raw material To effectively seal inside, food is enclosed across the entire width of the shell. raw material There is no need to implement it.

[0143] As described herein, the methods and apparatus described may also be used to produce other consumables such as snack foods in which it is desirable to provide visible inclusions on the surface of the product in an efficient and economical manner.

[0144] The present invention will be further described with reference to the following embodiments. It will be understood that the claimed invention is not intended to be limited by these embodiments. Those skilled in the art will further recognize from the teachings herein that a number of different embodiments and features can be used in any preferred and advantageous combination. [Examples]

[0145] The following products were prepared using the method and apparatus of the present invention. The values ​​shown in the table represent the weight percentage (%) of each component. [Table 1]

[0146] Examples 1 to 4 are shown in Figures 9A to 9D, respectively.

[0147] As shown in the figure, the contents were introduced into the mold using a contents depositor. The introduction conical hole in the sliding plate has an 11 mm hole on the upper surface and a 14 mm hole on the lower surface, and introduces between 0.16 g (Example 4) and 1.16 g (Example 4).

[0148] The raw material is dispensed over 300 milliseconds using an arm that moves forward and backward to push the raw material into the depositor hole. The number of times the arm moves forward and backward per introduction cycle is 3 for Examples 1 and 3, 2 for Example 2, and 1 for Example 4. The sliding plate then introduces the contents.

[0149] Next, liquid chocolate at 29°C is introduced using the depositor plates shown in Figures 3A, 3B, 4A, and 4B. The depositor section 301 has a diameter of 22.34 mm, and the mold cavity has a diameter of 31 mm.

[0150] The second outer nozzle configuration covers 7.5% of the surface area of ​​the mold cavity opening and 13.6% of the surface area of ​​the depositor plate portion of the mold cavity. The first inner nozzle configuration covers 3.7% of the surface area of ​​the mold cavity opening and 6.8% of the surface area of ​​the depositor plate portion of the mold cavity. The centers of the second and first nozzle groups are separated by 50% of the radius of the introduction section.

[0151] The shell is cold-stamped using a stamp at a temperature of -16 to -17°C for a period of 1200 milliseconds or 1400 milliseconds (Example 3). The stamp is fully inserted into the mold, leaving a shell thickness of 4 mm and a wall thickness of 2 mm on the molded surface.

[0152] Next, the filling is introduced and the product is cooled. The product is then backed, excess chocolate is removed using a lick roller, and it is cooled to 14°C. Backing is achieved using a plate as shown in Figures 10A and 10B. Figures 10A and 10B show the same depositor plate from different angles. The components of the depositor plate in Figures 10A and 10B generally correspond to the components of the depositor plate shown in Figures 3A and 3B, but the depositor plate in Figures 10A and 10B introduces chocolate over a smaller surface area and includes three introduction sections per recess. This ensures that the amount of chocolate wasted is minimized, i.e., the chocolate is introduced onto the product rather than onto the mold.

[0153] The visibility percentage of the inclusions was evaluated by measuring the pixel area using product images and mapping gates around the inclusions.

[0154] Examples 1-3 were repeated using a "single-shot" depositor (Comparative Examples 1-3).

[0155] The following differences were observed. [Table 2]

[0156] Figures 11A (Comparative Examples 1-3: "Single Shot" Deposit) and 11B (Examples 1-4 of the Invention) illustrate a comparative view of the above-mentioned selected examples.

[0157] Comparative Example 4 The applicability of the present invention to the preparation of the product was evaluated by two prior art processes.

[0158] The process described in International Publication No. 2015 / 166451 does not allow for the production of the present invention because the chocolate and its components are pre-mixed and the introduction does not enable the necessary control of the chocolate flow to provide a visible result. There is no information on how to introduce the chocolate.

[0159] The process described in International Publication No. 2013 / 006599 does not provide the control of the present invention in providing a visible inclusion suitably bound to the shell. As shown in the figures and provided by the vibration process in the examples, the inclusion is mixed into the chocolate before cold stamping to minimize the degree of visibility. There is no information on how to introduce the chocolate.

[0160] Furthermore, the method for introducing and backing the inclusions of the present invention provides better control over both of these process steps than the methods described in these documents.

Claims

1. A method for producing a confectionery product containing an externally visible component, wherein the component is a small piece of another composition that is entirely or partially embedded or can be embedded within the food composition, and the component is a solid edible material with an average size of 1 to 50 mm, and the method is A process of introducing one or more components into the mold cavity, A step of introducing food ingredients into a mold cavity through a depositor plate, wherein the depositor plate includes a plurality of introduction sections, each introduction section comprising a plurality of nozzles configured to introduce at least a portion of the food ingredients onto the wall of the mold cavity, the wall of the mold cavity is the side portion other than the central portion of the cavity, the food ingredients are in liquid form when introduced into the mold cavity, and at least a portion of the contents facing the outer surface of the confectionery product is not covered by the food ingredients, The plurality of nozzles, A first group of nozzles configured to introduce a first amount of the food ingredient onto the central portion of the mold cavity, The system comprises a second group of nozzles configured to introduce a second amount of the food ingredient onto the wall of the mold cavity, The centers of the nozzles in the first nozzle group and the centers of the nozzles in the second nozzle group that are closest to each other are separated by a distance ranging from 30% to 70% of the radius of the introduction section. The first nozzle group and the second nozzle group are configured to introduce the food raw material into the same mold cavity. The method further includes the additional steps of inserting a stamp into the mold cavity to cool the food material and pressing the food material against the wall of the mold cavity.

2. The method according to claim 1, wherein the nozzles of the second nozzle group are arranged circumferentially with respect to the first nozzle group.

3. The method according to claim 1 or 2, wherein the nozzles of the second nozzle group are angled with respect to the axis of the nozzles of the first nozzle group.

4. The method according to any one of claims 1 to 3, wherein the depositor plate comprises an additional group of nozzles for introducing the food material into an additional mold cavity.

5. The first portion of the stamp has a shape that is substantially complementary to the shape of the mold cavity, and it enters the mold cavity such that the distance between the central region of the outer surface of the first portion of the stamp and the inner surface of the mold cavity is greater than the diameter of the one or more inclusions. The method according to any one of claims 1 to 4, wherein the second portion of the stamp does not enter the mold cavity.

6. The method according to claim 5, wherein the second portion of the stamp is further provided with a chamfered portion located adjacent to the first portion.

7. The method according to claim 5 or 6, wherein the second portion of the stamp abuts against the edge of the mold cavity.

8. The step of introducing one or more constituents into the mold cavity includes the step of introducing one or more constituents into the mold cavity through a constituent depositor, and the constituent depositor is A top plate having one or more holes, A lower plate having one or more holes, which is positioned in close proximity to the mold cavity during the introduction of the one or more contents, An intermediate plate having one or more holes, comprising an intermediate plate disposed between the upper plate and the lower plate, The intermediate plate is slidable between a first position in which one or more holes in the intermediate plate are aligned with one or more holes in the upper plate, and a second position in which one or more holes in the intermediate plate are aligned with one or more holes in the lower plate. The method according to any one of claims 1 to 7, wherein, while the one or more constituents are introduced into the mold cavity, the one or more constituents sequentially pass through the upper plate, the intermediate plate, and the lower plate.

9. The one or more holes in the lower plate of the containment depositor have a diameter larger than the diameter of the one or more holes in the upper plate of the containment depositor. The method according to claim 8, wherein one or more holes in the intermediate plate have a conical shape, one or more holes in the intermediate plate have a minimum diameter equal to the diameter of one or more holes in the upper plate, and one or more holes in the intermediate plate have a maximum diameter equal to the one or more holes in the lower plate.

10. The method according to claim 8 or 9, wherein the one or more holes in the upper plate are offset laterally from the one or more holes in the lower plate.

11. The method according to any one of claims 1 to 10, further comprising the additional step of vibrating the mold cavity after introducing the food ingredient into the mold cavity.

12. A method for producing a confectionery product containing an externally visible component, comprising the steps of the method for producing a confectionery product containing an externally visible component according to any one of claims 5 to 11, wherein the method is The process involves removing the stamp from the mold cavity, and then introducing a second food ingredient into the cavity of the shell for the confectionery product. A step of introducing a third food ingredient onto the mold cavity through a second depositor plate, wherein the second depositor plate includes a plurality of introduction sections, each introduction section comprising a plurality of nozzles configured to introduce the third food ingredient onto the mold cavity and seal the second food ingredient within the first and third food ingredients, The plurality of nozzles, A first group of nozzles configured to introduce a first amount of the third food ingredient onto the central portion of the mold cavity, The present invention comprises a second group of nozzles configured to introduce a second amount of the third food ingredient onto the wall of the mold cavity, The centers of the nozzles in the first nozzle group and the centers of the nozzles in the second nozzle group that are closest to each other are separated by a distance ranging from 30% to 70% of the radius of the introduction section. A method wherein the first nozzle group and the second nozzle group are configured to introduce the third food ingredient into the same mold cavity.

13. An apparatus for manufacturing confectionery products containing visible contents, wherein the apparatus is A content depositor for introducing a content into a mold cavity, A top plate having one or more holes, A lower plate having one or more holes, which is positioned in close proximity to the mold cavity during the introduction of one or more of the contents, An intermediate plate having one or more holes, comprising an intermediate plate disposed between the upper plate and the lower plate, The intermediate plate is slidable between a first position in which one or more holes in the intermediate plate are aligned with one or more holes in the upper plate, and a second position in which one or more holes in the intermediate plate are aligned with one or more holes in the lower plate, and the contents depositor, A depositor plate, It includes multiple introduction sections, each introduction section comprising multiple nozzles configured to introduce at least a portion of the food raw material onto the wall of the mold cavity, and the multiple nozzles are, A first group of nozzles configured to introduce a first amount of the food ingredient onto the central portion of the mold cavity, The system comprises a second group of nozzles configured to introduce a second amount of the food ingredient onto the wall of the mold cavity, The centers of the nozzles in the first nozzle group and the centers of the nozzles in the second nozzle group that are closest to each other are separated by a distance ranging from 30% to 70% of the radius of the introduction section. A depositor plate is configured such that the first nozzle group and the second nozzle group introduce the food raw material into the same mold cavity, It's a stamp, A first portion configured to fit into the mold cavity, wherein the first portion of the stamp has a shape complementary to the shape of the mold cavity, and the first portion is formed such that when the first portion is inserted into the mold cavity, the distance between the outer surface of the first portion of the stamp and the inner surface of the mold cavity is greater than the diameter of the one or more contents, A device comprising a stamp having a second portion configured not to enter the mold cavity.

Images