A production method for snack products in bar form

Abstract

The invention relates to a production method for a snack product in bar form comprising the steps of providing an edible substrate (20) arranged so as to at least partly cover a belt conveyor (10); obtaining a first intermediate product (1 ) by dispensing an edible bonding agent (30) in the form of an adhesive film on the substrate (20), obtaining a second intermediate product (2) by dispensing a large particulate edible product (40) on the first intermediate product (1 ), slicing the second intermediate product (4) by cutting it longitudinally by means of a rotary blade (4) provided on the conveyor belt (10); cutting the second intermediate product (2) transversely with a guillotine blade (5) so as to obtain a bar form provided on the conveyor belt (10), and obtaining a final product (3) by coating the second intermediate product (2) in bar form, with chocolate, while it travels on the conveyor belt (10).

Description

[0001] A PRODUCTION METHOD FOR SNACK PRODUCTS IN BAR FORM

[0002] TECHNICAL FIELD

[0003] The present invention relates to an edible product in bar form, in particular a snack product in bar form, and to the production method thereof.

[0004] STATE OF THE ART

[0005] Snack bars are ready-to-consume snacks comprising large, medium or small sized edible particles held together by a bonding agent. Such bonding agents are developed to form finished food products. A bonding agent can consist of a mixture of carbohydrates, proteins, fats, water, minerals, vitamins, flavoring agents, and the like. Bonding agents should have low viscosity at higher temperatures since they need to act as a bond between raw materials as they coat the surfaces of other raw materials, but their viscosity should increase when cooled so as to maintain the bonding strength. Therefore, bonding agents are produced and dispensed in fluid form and a representative example thereof is corn syrup.

[0006] The publication EP 3.768.097 A1 relates to a snack product and its production method. Snack bars incorporating prebiotic, probiotic and natural fibers, and methods of making such snack bars are described herein. The snack bar may incorporate waxy grains held together by a binder comprising inulin and may be enrobed with a yogurt coating. The methods may include mixing inulin into a binder syrup at low temperature and a slab-bake process for reducing water activity.

[0007] BRIEF DESCRIPTION OF THE INVENTION

[0008] The aim of the invention is to prevent losses during production of snack products in bar form.

[0009] To achieve the aforementioned aim, the invention relates to a production method for a snack product, comprising the step of providing an edible substrate arranged so as to at least partly cover a belt conveyor. The production method further comprises the steps of obtaining a first intermediate product by dispensing an edible bonding agent in the form of an adhesive film, on the substrate; obtaining a second intermediate product by dispensing a large particulate edible product on the first intermediate product; slicing the second intermediate product by cutting it longitudinally by means of a rotary blade provided above the conveyor belt; cutting the second intermediate product transversely so as to obtain a bar form, by means of a guillotine blade provided above the conveyor belt, and obtaining a final product by coating the second intermediate product in bar form, with chocolate, while it travels on the conveyor belt. Thus, the large particulate edible product is stabilized by the edible bonding agent contained therein, preventing the large particulate edible product from falling apart around during the subsequent cutting process, ensuring integrity of the edible product.

[0010] In a preferred embodiment of the invention, the edible bonding agent comprises glucose syrup. Thus, the use of glucose syrup helps to maintain the integrity of the snack bar by giving it the ability to hold and bind the various components together. Glucose syrup also inhibits microbial growth by lowering water activity and thereby extends the shelf life of the product.

[0011] In a preferred embodiment of the invention, viscosity value of the edible bonding agent is in the range of 50.000 mPas to 150.000 mPas. Thus, by increasing the ability to hold and bind various components together, components can be better held together in the final product.

[0012] In a preferred embodiment of the invention, the edible bonding agent is dispensed by means of a first depositor. The supply process is thus automated, reducing human error and making the production process more efficient. In addition, the production process is rendered continuous through continuous flow.

[0013] In a preferred embodiment of the invention, the large particulate edible product is dispensed in contact with an upper surface of the edible bonding agent. The large particulate edible products are thus held together.

[0014] In a preferred embodiment of the invention, the dispensing duration of the large particulate edible product on the edible bonding agent is less than 10 seconds. Thus, the edible bonding agent is kept in contact with air for a limited time so as not to compromise its bonding properties.

[0015] In a preferred embodiment of the invention, the large particulate edible product is dispensed by means of a second depositor. The supply process is thus automated, reducing human error and making the production process more efficient. In addition, the production process is rendered continuous through continuous flow.

[0016] In a preferred embodiment of the invention, the particle size of the large particulate edible product is in the range of 5 mm to 20 mm.

[0017] In a preferred embodiment of the invention, the second intermediate product is passed under a drum to flatten an upper part thereof. In this way, a smooth surface is obtained, enabling the production process to become more efficient. In a preferred embodiment of the invention, the duration of transverse cutting of the second intermediate product by means of guillotine blades extending transversely along the conveyor belt, is set to be less than 2 seconds. With such a cutting duration, the production speed is increased, enabling products to be cut faster and a higher amount of products to be produced in the same period of time.

[0018] In a preferred embodiment of the invention, chocolate is dispensed on the second intermediate product by means of a third depositor. The supply process is thus automated, reducing human error and making the production process more efficient. In addition, the production process is rendered continuous through continuous flow. In an alternative embodiment, the chocolate coating process can be performed by way of submersion.

[0019] In a preferred embodiment of the invention, the chocolate is a ketogenic chocolate. A snack product with low fat and calorie content can thus be obtained.

[0020] BRIEF DESCRIPTION OF DRAWINGS

[0021] Figure 1 is a schematic representation of the production line of the snack product in bar form according to the invention.

[0022] Figure 2 is a schematic representation of the states of the snack product in bar form according to the invention, on the production line.

[0023] DETAILED DESCRIPTION OF THE INVENTION

[0024] In this detailed description, the subject matter of the invention is described with references to examples for a better understanding without any restriction.

[0025] Figure 1 schematically shows the production line of the snack product in bar form according to the invention. The production belt used for the production of snack products comprises a conveyor belt (10). An edible substrate (20) is provided on the conveyor belt (10). The substrate (20) is made of chocolate. While the substrate (20) is traveling on the conveyor belt (10), an edible bonding agent (30) is dispensed by a first depositor (50). The dispensed edible bonding agent is an edible bonding agent (30) comprising glucose syrup and is dispensed to form a thickness of 0.5 mm to 1 .5 mm, preferably a thickness of 1 mm, on the substrate (10). Since contact of the edible bonding agent (30) with air reduces its bonding properties, it is moved to the subsequent production stage in less than 10 seconds. The viscosity value of the edible bonding agent (30) is determined to be in the range of 50,000 mPas to 150,000 mPas, and is preferably 100,000 mPas. Following dispensing of the edible bonding agent (20), a large particulate edible product (40) is dispensed through a second depositor (60). Large particulate edible products (40) can be selected to be nut-like products such as hazelnuts and peanuts. The particle size of the large particulate edible products (40) is in the range of 5 mm to 20 mm, and is preferably 14 mm. The large particulate edible products (40) remain on the edible bonding agent (30) and do not come into contact with the substrate (20). The upper portion on which the large particulate edible product (40) is arranged, is flattened by being passed under a drum (6). After flattening, it is cut longitudinally into slices by a rotary blade (4). The product sliced by the rotary blades (4) travels on the conveyor belt (10) and is cut transversely by a guillotine blade (5). Cutting with a guillotine blade (5) enables the product to take a bar form. The duration of cutting with the guillotine blades (5) is kept below 2 seconds to avoid the large particulate edible products (40) from falling apart during the cutting process. Thus, thank to the the edible bonding agent (30), the large particulate edible products (40) can be cut without falling apart. An upper portion of the product which has taken a bar form is covered by chocolate dispensed from a third depositor (70). The chocolate is selected as a ketogenic chocolate, keeping the total weight low. Ketogenic chocolate is described in the formulation of the patent US 2022 / 232.878 A1 , which is incorporated herein by reference.

[0026] Figure 2 schematically shows the states of the snack product of the invention on the production line. A first intermediate product (1 ) is obtained by dispensing an edible bonding agent (30) on the substrate (20) provided on the conveyor belt (10) shown in Figure 1 . In the first intermediate product (1 ), an upper surface (22) of the substrate (20) is coated with an edible bonding agent (30). A second product (2) is obtained by dispensing a large particulate edible product (40) dispensed from a second depositor (60) while the first intermediate product (1 ) is traveling on the conveyor belt (10). The large particulate edible product (40) contacts an upper surface (32) of the edible bonding agent (80). The large particulate edible products (40) are stabilized on the upper surface (32) of the edible bonding agent (30). The second intermediate product (2) obtained by stabilizing the large particulate edible products (40), is flattened by the drum (6) shown in Figure 1 and is cut longitudinally by the rotary blade (4) and transversely by the guillotine blade (5), is thereby brought into a bar form. The second intermediate product (2) which has taken a bar form, is coated with ketogenic chocolate dispensed from a third depositor (70), and a final product (3) is thus obtained. The face of the final product (3), which is coated with the large particulate edible products (40), is completely coated with chocolate, creating a chocolate layer (80) thereon. The final product (3) coated with chocolate, is cooled and then conveyed to a packaging station (not shown) for packaging. REFERENCE NUMBERS

[0027] 1 First Intermediate Product

[0028] 2 Second Intermediate Product

[0029] 3 Final Product 4 Rotary Blade

[0030] 5 Guillotine Blade

[0031] 6 Drum

[0032] 10 Conveyor Belt

[0033] 20 Substrate 22 Upper surface

[0034] 30 Edible Bonding Agent

[0035] 32 Upper surface

[0036] 40 Large particulate edible products

[0037] 50 First Depositor 60 Second Depositor

[0038] 70 Third Depositor

[0039] 80 Chocolate Layer

Claims

CLAIMS1 - A production method for snack products comprising the step of providing an edible substrate (20) arranged so as to at least partly cover a belt conveyor (10), characterized in that the method comprises the steps of obtaining a first intermediate product (1 ) by dispensing an edible bonding agent (30) in the form of an adhesive film on the substrate (20); obtaining a second intermediate product (2) by dispensing a large particulate edible product (40) on the edible bonding agent (30) arranged on the first intermediate product (1 ); slicing the second intermediate product (4) by cutting it longitudinally with a rotary blade (4) provided on the conveyor belt (10); cutting the second intermediate product (2) transversely so as to obtain a bar form, by means of a guillotine blade (5) provided on the conveyor belt (10), and obtaining a final product (3) by coating the second intermediate product (2) in bar form, with chocolate, while it travels on the conveyor belt (10).2- A production method according to Claim 1 , characterized in that the edible bonding agent (30) comprises glucose syrup.3- A production method according to Claim 2, characterized in that the thickness of the edible bonding agent (30) is in the range of 0.5 mm to 1 .5 mm.4- A production method according to Claims 2-3, characterized in that the viscosity of the edible bonding agent (30) is in the range of 50,000 mPas to 150,000 mPas.5- A production method according to Claims 2-4, characterized in that the edible bonding agent (30) is dispensed by means of a first depositor (50).6- A production method according to any one of the preceding claims, characterized in that the large particulate edible product (40) is dispensed in contact with an upper surface (32) of the edible bonding agent (30).7- A production method according to Claim 6, characterized in that the dispensing duration of the large particulate edible product (40) on the edible bonding agent (30) is less than 10 seconds.8- A production method according to Claims 6-7, characterized in that the large particulate edible product (40) is dispensed by means of a second depositor (60).9- A production method according to Claims 6-8, characterized in that the particle size of the large particulate edible product (40) is in the range of 5 mm to 20 mm.10- A production method according to any one of the preceding claims, characterized in that the method comprises the step of flattening an upper part of the second intermediate product (2) by passing it under a drum (6).11 - A production method according to any one of the preceding claims, characterized in that the duration of transversely cutting the second intermediate product (2) by means of guillotine blades (5) extending transversely along the conveyor belt (10), is set to be less than 2 seconds.12- A production method according to any one of the preceding claims, characterized in that chocolate is dispensed on the second intermediate product (2) by means of a third depositor (70).13- A production method according to Claim 12, characterized in that the chocolate is a ketogenic chocolate.

Images