Multi-colored filling, composite biscuit comprising same, and preparation methods therefor

Abstract

The present invention provides a filling exhibiting a pattern which has at least two colors, is not fully mixed, and is irregular; a composite biscuit product comprising same; and a preparation method therefor. Using the present invention, it is possible to achieve an effect of a multi-colored irregular pattern when industrially producing composite biscuits (in particular sandwich biscuits). Viewed from a lateral side and a front side of the biscuit, the filling layer can be seen to exhibit the effect of a multi-colored pattern which has two or more colors, is not completely mixed, and is irregular.

Description

[0001] MULTI-COLORED FILLING, COMPOSITE BISCUIT COMPRISING SAME, AND PREPARATION METHODS THEREFOR

[0002] TECHNICAL FIELD

[0003] The present invention relates to a composite biscuit comprising a filling exhibiting the effect of a pattern which has two or more colors and is irregular, and a method for industrially producing such a product.

[0004] BACKGROUND ART

[0005] Biscuits are made by baking dough made from wheat flour, sugar, fat, starch, cocoa powder, etc., and fillings are made by whipping fat, sugar powder, starch, milk powder, cocoa solids, flavoring, colorant(s), and special granules (such as colored sugar granules, pop rocks, etc.). Fillings can be made to have different flavors, colors and mouthfeels by means of adjusting the ratios and types of sugar powder, milk powder, cacao solids, flavoring, colorant(s), special granules, etc. Preparation of food products comprising a biscuit portion and a filling portion is known. The filling may be in contact with one or more biscuit portions to form a composite biscuit product. For example, a product having two pieces of biscuit and a filling sandwiched therebetween is referred to as a sandwich biscuit. However, the fillings in the composite biscuits currently on the market (especially the fillings in sandwich biscuits) normally have a single homogeneous color, which is very ordinary. Moreover, it is impossible to form a multi-colored filling having uniformly distributed irregular patterns like marbling by using existing process configurations. However, such irregular patterns are beautiful and fascinating, making the product become more distinctive.

[0006] SUMMARY OF THE INVENTION

[0007] In order to address the problems with existing filling technologies, the present invention provides four methods for forming the effect of irregular patterns in a filling. This makes it convenient to cater to different pattern designs and application requirements by selecting different methods. At the same time, this allows a composite biscuit (in particular a sandwich biscuit) to become more aesthetic and artistic, improving the commercial value of the product and enriching the appearance of a filling layer of the composite biscuit. The present invention provides for the realization of a multi-colored effect in a fdling when industrially producing a composite biscuit. Viewed from a lateral side and a front side of the composite biscuit, the filling layer (or the sandwich layer) can be seen to exhibit the multi-colored effect of a pattern which has two or more colors, is not fully mixed, and is irregular.

[0008] The term “biscuit” means any baked cereal product prepared from dough or batter and having a low moisture content (below 5%) and a crispy texture, including commonly known biscuits, cookies, crackers, wafers and baked granola bars, preferably biscuits, cookies, crackers and wafers.

[0009] The term “composite biscuit” means a biscuit product having one or more separate biscuit portions and a filling portion. The filling may be provided between two or more biscuit products, or provided as an overlying layer around at least an outer portion of the biscuit. That is, when there is only one biscuit, the filling portion may be deposited entirely on one surface of the biscuit, or partially deposited on each surface. When there are two or more biscuits, the filling portion may be sandwiched between two pieces of biscuit to form a so-called sandwich biscuit.

[0010] According to an aspect of the present invention, there is provided a composite biscuit, the composite biscuit comprising:

[0011] A filling layer, the filling layer comprising a filling base material and one or more colorants (e g., one, two, or more), wherein the one or more colorants are incorporated into the filling layer to form a pattern which has at least two colors, is not fully mixed, and is irregular; and

[0012] A base biscuit.

[0013] In some embodiments, the composite biscuit further comprises a top biscuit, the top biscuit, the filling layer and the base biscuit forming a sandwich structure. The top biscuit and the base biscuit may be the same or different.

[0014] In some embodiments, one or more colorants are incorporated into the filling layer to form a pattern which has at least two colors, and overall is not fully mixed, and irregular.

[0015] In some embodiments, the one or more colorants are selected from the group consisting of beet red juice / powder, spirulina juice / powder, phycocyanin, turmeric, natural carotene, carmine, annatto, gardenia blue, plant carbon black, grape skin red, purple carrot juice, blackcurrant juice / powder, malt extract, purple sweet potato juice, capsanthin, lycopene, brilliant blue, lemon yellow, sunset yellow, allura red, caramel color, and combinations thereof.

[0016] In some embodiments, one or more colorants are incorporated into the fdling layer to form marbling which has at least two colors, and overall is not fully mixed, and irregular.

[0017] According to an aspect of the present invention, there is further provided a method for preparing a composite biscuit exhibiting a pattern which has at least two colors, is not fully mixed, and is irregular, the method comprising:

[0018] Providing a base biscuit; and

[0019] Providing a fdling material exhibiting a pattern which has at least two colors, is not fully mixed, and is irregular, wherein the operation of providing the fdling material comprises:

[0020] Forming a homogeneous semi-solid paste-like mixture, the homogeneous semi-solid pastelike mixture comprising an oil and a sugar; and

[0021] Adding one or more colorants to the homogeneous semi-solid paste-like mixture, to form the fdling material; and

[0022] Delivering the fdling material onto the base biscuit, to form a fdling layer.

[0023] In some embodiments, the method further comprises providing a top biscuit; and placing the top biscuit on the fdling layer. The top biscuit and the base biscuit may be the same or different.

[0024] In some embodiments, the operation of forming a homogeneous semi-solid paste-like mixture comprises stirring the oil and the sugar in a stirring pot at a first rotational speed, wherein the operation of adding one or more colorants to the semi-solid paste-like mixture comprises adding the one or more colorants to multiple positions of the homogeneous semi-solid paste-like mixture while stirring the homogeneous semi-solid paste-like mixture in the stirring pot at a second rotational speed.

[0025] In some embodiments, the method comprises stirring the oil and the sugar at the first rotational speed for 120 s to 600 s, and the first rotational speed is 80 rpm to 180 rpm.

[0026] In some embodiments, the method comprises stirring the oil and the sugar at the first rotational speed for 120 seconds to 600 seconds, e.g., 120 seconds, 130 seconds, 140 seconds, 150 seconds, 160 seconds, 170 seconds, 180 seconds, 190 seconds, 200 seconds, 210 seconds, 220 seconds, 230 seconds, 240 seconds, 250 seconds, 260 seconds, 270 seconds, 280 seconds, 290 seconds, 300 seconds, 310 seconds, 320 seconds, 330 seconds, 340 seconds, 350 seconds, 360 seconds, 370 seconds, 380 seconds, 390 seconds, 400 seconds, 410 seconds, 420 seconds, 430 seconds, 440 seconds, 450 seconds, 460 seconds, 470 seconds, 480 seconds, 490 seconds, 500 seconds, 510 seconds, 520 seconds, 530 seconds, 540 seconds, 550 seconds, 560 seconds, 570 seconds, 580 seconds, 590 seconds, or 600 seconds, etc.

[0027] In some embodiments, the rotational speed of the stirring pot is 80 rpm, 90 rpm, 100 rpm, 110 rpm, 120 rpm, 130 rpm, 140 rpm, 150 rpm, 160 rpm, 170 rpm, or 180 rpm. In some embodiments, the rotational speed of the stirring pot is between 80 rpm and 90 rpm, between 90 rpm and 100 rpm, between 100 rpm and 110 rpm, between 1 10 rpm and 120 rpm, between 120 rpm and 130 rpm, between 130 rpm and 140 rpm, between 140 rpm and 150 rpm, between 150 rpm and 160 rpm, between 160 rpm and 170 rpm, or between 170 rpm and 180 rpm.

[0028] In some embodiments, the operation of adding one or more colorants to the homogeneous semi-solid paste-like mixture is performed at intervals of 60° to 90° (e.g., 60°, 65°, 70°, 75°, 80°, 85°, or 90°, etc.) taking the center of the stirring pot as the center of a circle.

[0029] In some embodiments, the method comprises stirring the homogeneous semi-solid pastelike mixture at a second rotational speed for 10 seconds to 30 seconds, and the second speed is 20 rpm to 80 rpm.

[0030] In some embodiments, the method comprises stirring the homogeneous semi-solid pastelike mixture at the second rotational speed for 10 seconds to 30 seconds, e.g., 10 seconds, 12 seconds, 14 seconds, 16 seconds, 18 seconds, 20 seconds, 22 seconds, 24 seconds, 26 seconds, 28 seconds, or 30 seconds, etc.

[0031] In some embodiments, the second rotational speed is 20 rpm to 80 rpm, such as 20 rpm, 30 rpm, 40 rpm, 50 rpm, 60 rpm, 70 rpm, or 80 rpm, etc. In some embodiments, the second rotational speed is between 20 rpm and 30 rpm, between 30 rpm and 40 rpm, between 40 rpm and 50 rpm, between 50 rpm and 60 rpm, between 60 rpm and 70 rpm, or between 70 rpm and 80 rpm, etc.

[0032] In some embodiments, the one or more colorants are selected from the group consisting of beet red juice / powder, spirulina juice / powder, phycocyanin, turmeric, natural carotene, carmine, annatto, gardenia blue, plant carbon black, grape skin red, purple carrot juice, blackcurrant juice / powder, malt extract, purple sweet potato juice, capsanthin, lycopene, brilliant blue, lemon yellow, sunset yellow, allura red, caramel color, and combinations thereof.

[0033] In some embodiments, the homogeneous semi-solid paste-like mixture may further comprise one or more of a starch, a dairy product, lecithin, a special granular material, and edible flavor and fragrance.

[0034] According to an aspect of the present invention, there is further provided a method for preparing a composite biscuit exhibiting a pattern which has at least two colors, is not fully mixed, and is irregular, the method comprising:

[0035] Providing a base biscuit;

[0036] Forming a first filling and a second filling, the first filling comprising an oil, a sugar and a first colorant, and the second filling comprising an oil;

[0037] Delivering the second filling onto the base biscuit, to form a second filling layer; and

[0038] Delivering the first filling onto the second filling layer, to form a decorative pattern on the second filling layer.

[0039] In some embodiments, the method further comprises providing a top biscuit; and placing the top biscuit on the decorative pattern. The top biscuit and the base biscuit may be the same or different.

[0040] In some embodiments, the operation of forming the first filling comprises stirring the oil, the sugar and the first colorant in a stirring pot, and the operation of forming the second filling comprises stirring the oil in a stirring pot.

[0041] In some embodiments, the second filling material further comprises a second colorant, the first and the second colorant being different, and

[0042] The operation of forming the first filling comprises stirring the oil, the sugar and the first colorant in a stirring pot, and the operation of forming the second filling comprises stirring the oil and the second colorant in a stirring pot.

[0043] In some embodiments, the rotational speed of the stirring pot is 80 rpm to 180 rpm, and the stirring operation lasts for 120 seconds to 600 seconds. In some embodiments, the stirring operation lasts for 120 seconds to 600 seconds, for example, 120 seconds, 130 seconds, 140 seconds, 150 seconds, 160 seconds, 170 seconds, 180 seconds, 190 seconds, 200 seconds, 210 seconds, 220 seconds, 230 seconds, 240 seconds, 250 seconds, 260 seconds, 270 seconds, 280 seconds, 290 seconds, 300 seconds, 310 seconds, 320 seconds, 330 seconds, 340 seconds, 350 seconds, 360 seconds, 370 seconds, 380 seconds, 390 seconds, 400 seconds, 410 seconds, 420 seconds, 430 seconds, 440 seconds, 450 seconds, 460 seconds, 470 seconds, 480 seconds, 490 seconds, 500 seconds, 510 seconds, 520 seconds, 530 seconds, 540 seconds, 550 seconds, 560 seconds, 570 seconds, 580 seconds, 590 seconds, or 600 seconds, etc.

[0044] In some embodiments, the rotational speed of the stirring pot is 80 rpm, 90 rpm, 100 rpm, 110 rpm, 120 rpm, 130 rpm, 140 rpm, 150 rpm, 160 rpm, 170 rpm, or 180 rpm. In some embodiments, the rotational speed of the stirring pot is between 80 rpm and 90 rpm, between 90 rpm and 100 rpm, between 100 rpm and 110 rpm, between 110 rpm and 120 rpm, between 120 rpm and 130 rpm, between 130 rpm and 140 rpm, between 140 rpm and 150 rpm, between 150 rpm and 160 rpm, between 160 rpm and 170 rpm, or between 170 rpm and 180 rpm.

[0045] In some embodiments, the first filling has a density of 0.8 g / cm3to 1.1 g / cm3, and the second filling has a density of 1 g / cm3to 1.1 g / cm3.

[0046] In some embodiments, the first filling has a density of 0.8 g / cm3to 1.1 g / cm3, such as 0.8 g / cm3, 0.9 g / cm3, 1.0 g / cm3or 1.1 g / cm3, etc. In some embodiments, the second filling has a density of 1 g / cm3to 1.1 g / cm3, such as 1.0 g / cm3or 1.1 g / cm3, etc.

[0047] In some embodiments, the first colorant and the second colorant are each selected from the group consisting of beet red juice / powder, spirulina juice / powder, phycocyanin, turmeric, natural carotene, carmine, annatto, gardenia blue, plant carbon black, grape skin red, purple carrot juice, blackcurrant juice / powder, malt extract, purple sweet potato juice, capsanthin, lycopene, brilliant blue, lemon yellow, sunset yellow, allura red, caramel color, and combinations thereof.

[0048] In some embodiments, the first filling may further comprise one or more of a starch, a dairy product, lecithin, a special granular material, and edible flavor and fragrance, and the second filling may further comprise one or more of a sugar, a starch, a dairy product, lecithin, a special particulate material, and edible flavor and fragrance. According to an aspect of the present invention, there is further provided a method for preparing a composite biscuit exhibiting a pattern which has at least two colors, is not fully mixed, and is irregular, the method comprising:

[0049] Providing a base biscuit;

[0050] Providing a filling material exhibiting a pattern which has at least two colors, is not fully mixed, and is irregular, wherein the operation of providing a filling material exhibiting a pattern which has at least two colors, is not fully mixed, and is irregular comprises:

[0051] Forming a first filling, the first filling comprising an oil and a sugar;

[0052] Forming a second filling, the second filling comprising an oil and one or more colorants; and

[0053] Mixing the first filling with the second filling; and

[0054] Delivering the filling material exhibiting a pattern which has at least two colors, is not fully mixed, and is irregular onto the base biscuit, to form a filling layer.

[0055] In some embodiments, the method further comprises providing a top biscuit; and placing the top biscuit on the filling layer. The top biscuit and the base biscuit may be the same or different.

[0056] In some embodiments, the operation of forming a first filling comprises stirring the oil and the sugar in a stirring pot, and the operation of forming a second filling comprises stirring the oil and the one or more colorant in a stirring pot, wherein the one or more colorants are selected from the group consisting of beet red juice / powder, spirulina juice / powder, phycocyanin, turmeric, natural carotene, carmine, annatto, gardenia blue, plant carbon black, grape skin red, purple carrot juice, blackcurrant juice / powder, malt extract, purple sweet potato juice, capsanthin, lycopene, brilliant blue, lemon yellow, sunset yellow, allura red, caramel color, and combinations thereof.

[0057] In some embodiments, the rotational speed of the stirring pot is 80 rpm to 180 rpm, and the stirring operation lasts for 120 seconds to 600 seconds.

[0058] In some embodiments, the rotational speed of the stirring pot is 80 rpm, 90 rpm, 100 rpm, 110 rpm, 120 rpm, 130 rpm, 140 rpm, 150 rpm, 160 rpm, 170 rpm, or 180 rpm. In some embodiments, the rotational speed of the stirring pot is between 80 rpm and 90 rpm, between 90 rpm and 100 rpm, between 100 rpm and 110 rpm, between 110 rpm and 120 rpm, between 120 rpm and 130 rpm, between 130 rpm and 140 rpm, between 140 rpm and 150 rpm, between 150 rpm and 160 rpm, between 160 rpm and 170 rpm, or between 170 rpm and 180 rpm, etc.

[0059] In some embodiments, the stirring operation lasts for 120 seconds to 600 seconds, for example, 120 seconds, 130 seconds, 140 seconds, 150 seconds, 160 seconds, 170 seconds, 180 seconds, 190 seconds, 200 seconds, 210 seconds, 220 seconds, 230 seconds, 240 seconds, 250 seconds, 260 seconds, 270 seconds, 280 seconds, 290 seconds, 300 seconds, 310 seconds, 320 seconds, 330 seconds, 340 seconds, 350 seconds, 360 seconds, 370 seconds, 380 seconds, 390 seconds, 400 seconds, 410 seconds, 420 seconds, 430 seconds, 440 seconds, 450 seconds, 460 seconds, 470 seconds, 480 seconds, 490 seconds, 500 seconds, 510 seconds, 520 seconds, 530 seconds, 540 seconds, 550 seconds, 560 seconds, 570 seconds, 580 seconds, 590 seconds, or 600 seconds, etc.

[0060] In some embodiments, the first filling and second filling are mixed in a ratio of 1000:1 to 1 : 1 under the agitation of an agitation rod to form the filling material exhibiting a pattern which has at least two colors, is not fully mixed, and is irregular.

[0061] In some embodiments, the first filling and second filling are mixed in a ratio of 10:1 to 1.5:1 under the agitation of the agitation rod.

[0062] In some embodiments, the first filling and second filling are mixed in a ratio of 1000:1 to 1 : 1, e.g. 1000: 1, 900: 1, 800: 1, 700: 1, 600: 1, 500: 1 , 400: 1, 300: 1, 200: 1, 100: 1, 90: 1, 80: 1, 70:1 , 60: 1, 50: 1, 40: 1, 30:1, 20:1, 10:1, 9: 1, 8:1, 7: 1, 6: 1, 5: 1, 4: 1, 3: 1, 2: 1, 1.5:1 or 1 : 1, etc.

[0063] In some embodiments, the rotational speed of the agitation rod is 5 rpm to 200 rpm.

[0064] In some embodiments, the rotational speed of the agitation rod is 5 rpm to 200 rpm, for example, 5 rpm, 10 rpm, 15 rpm, 20 rpm, 25 rpm, 30 rpm, 35 rpm, 40 rpm, 45 rpm, 50 rpm, 55 rpm, 60 rpm, 65 rpm, 70 rpm, 75 rpm, 80 rpm, 85 rpm, 90 rpm, 95 rpm, 100 rpm, 110 rpm, 115 rpm, 120 rpm, 125 rpm, 130 rpm, 135 rpm, 140 rpm, 145 rpm, 150 rpm, 155 rpm, 160 rpm, 165 rpm, 170 rpm, 175 rpm, 180 rpm, 185 rpm, 190 rpm, 195 rpm, or 200 rpm, etc.

[0065] In some embodiments, the first filling may also comprise one or more colorants selected from the group consisting of beet red juice / powder, spirulinajuice / powder, phycocyanin, turmeric, natural carotene, carmine, annatto, gardenia blue, plant carbon black, grape skin red, purple carrot juice, blackcurrant juice / powder, malt extract, purple sweet potato juice, capsanthin, lycopene, brilliant blue, lemon yellow, sunset yellow, allura red, caramel and combinations thereof, and the colorant comprised in the first filling is different from the colorant comprised in the second filling.

[0066] In some embodiments, the first filling may further comprise one or more of a starch, a dairy product, lecithin, a special granular material, and edible flavor and fragrance, and the second filling may further comprise one or more of a sugar, a starch, a dairy product, lecithin, a special particulate material, and edible flavor and fragrance.

[0067] In an aspect, the present invention further provides a method for preparing a composite biscuit exhibiting a pattern which has at least two colors, is not fully mixed, and is irregular, the method comprising:

[0068] Providing a base biscuit;

[0069] Forming a first filling material, the first filling material comprising an oil and a sugar;

[0070] Forming a second filling material exhibiting a grain pattern which has at least two colors, is not fully mixed, and is irregular, the second filling material comprising an edible sheet and one or more colorants;

[0071] Delivering the first filling material onto the base biscuit, to form a first filling layer; and

[0072] Delivering the second filling material onto the first filling layer, to form a second filling layer.

[0073] In some embodiments, the method further comprises providing a top biscuit; and placing the top biscuit on the second filling layer.

[0074] In some embodiments, the operation of forming a first filling material comprises stirring the oil and the sugar in a stirring pot; and the operation of forming a second filling material exhibiting a grain pattern which has at least two colors, is not fully mixed, and is irregular comprises using the one or more colorants to form, on the edible sheet, the grain pattern which has at least two colors, is not fully mixed, and is irregular, and cutting the edible sheet to size.

[0075] In some embodiments, the rotational speed of the stirring pot is 80 rpm to 180 rpm, and the stirring operation lasts for 120 seconds to 600 seconds.

[0076] In some embodiments, the rotational speed of the stirring pot is 80 rpm, 90 rpm, 100 rpm, 110 rpm, 120 rpm, 130 rpm, 140 rpm, 150 rpm, 160 rpm, 170 rpm, or 180 rpm. In some embodiments, the rotational speed of the stirring pot is between 80 rpm and 90 rpm, between 90 rpm and 100 rpm, between 100 rpm and 110 rpm, between 110 rpm and 120 rpm, between 120 rpm and 130 rpm, between 130 rpm and 140 rpm, between 140 rpm and 150 rpm, between 150 rpm and 160 rpm, between 160 rpm and 170 rpm, or between 170 rpm and 180 rpm.

[0077] In some embodiments, the stirring operation lasts for 120 seconds to 600 seconds, for example, 120 seconds, 130 seconds, 140 seconds, 150 seconds, 160 seconds, 170 seconds, 180 seconds, 190 seconds, 200 seconds, 210 seconds, 220 seconds, 230 seconds, 240 seconds, 250 seconds, 260 seconds, 270 seconds, 280 seconds, 290 seconds, 300 seconds, 310 seconds, 320 seconds, 330 seconds, 340 seconds, 350 seconds, 360 seconds, 370 seconds, 380 seconds, 390 seconds, 400 seconds, 410 seconds, 420 seconds, 430 seconds, 440 seconds, 450 seconds, 460 seconds, 470 seconds, 480 seconds, 490 seconds, 500 seconds, 510 seconds, 520 seconds, 530 seconds, 540 seconds, 550 seconds, 560 seconds, 570 seconds, 580 seconds, 590 seconds, or 600 seconds, etc.

[0078] In some embodiments, the method comprises cutting the edible sheet to a size that is 1 mm to 2 mm smaller with respect to an edge of a target filling size (e.g. the target filling size may be the size of the first filling layer).

[0079] In some embodiments, the operation of forming, on the edible sheet, the grain pattern which has at least two colors, is not fully mixed, and is irregular comprises using the one or more colorants to print, on the edible sheet, the grain pattern which has at least two colors, is not fully mixed, and is irregular.

[0080] In some embodiments, the edible sheet is selected from the group consisting of edible glutinous rice paper, a chocolate sheet, and a gum-based thin sheet.

[0081] In some embodiments, the first filling material may also comprise one or more colorants, and the colorant(s) comprised by the first filling material is / are different from the colorant(s) comprised by the second filling material.

[0082] In some embodiments, the one or more colorants are selected from the group consisting of beet red juice / powder, spirulina juice / powder, phycocyanin, turmeric, natural carotene, carmine, annatto, gardenia blue, plant carbon black, grape skin red, purple carrot juice, blackcurrant juice / powder, malt extract, purple sweet potato juice, capsanthin, lycopene, brilliant blue, lemon yellow, sunset yellow, allura red, caramel color, and combinations thereof.

[0083] In some embodiments, the first filling material may further comprise one or more of a starch, a dairy product, lecithin, a special granular material, and edible flavor and fragrance, and the second filling may further comprise one or more of an oil, a sugar, a starch, a dairy product, lecithin, a special particulate material, and edible flavor and fragrance.

[0084] In exemplary embodiments, the filling is prepared by mixing a plurality of materials. In some particular embodiments, the filling may comprise, by weight of the filling, about 25wt% to 45wt% of a lipid component, about 55wt% to 75wt% of a sugar and sugar substitute, about Owt% to 20wt% of a starch, about Owt% to 20wt% of a dairy product, about Owt% to 20wt% of cocoa solids, Owt% to 20wt% of a special granular material, about 0.1wt% to 0.5wt% of lecithin, about 0.1 wt% to 2wt% of a colorant, and about 0.01wt% to 2wt% of edible flavor and fragrance, the filling exhibiting the multi-colored effect of a pattern which has two or more colors, the colors not being fully mixed, and is irregular.

[0085] In some embodiments, the filling may comprise, by weight of the filling, about 25wt% to 45wt% of the lipid component, e.g., about 25wt%, about 30wt%, about 35wt%, about 45wt%, or about 45wt%, etc.

[0086] In some embodiments, the filling may comprise, by weight of the filling, about 55wt% to 75wt% of the sugar and sugar substitute, e.g., about 55wt%, about 60wt%, about 65wt%, about 70wt%, or about 75wt%, etc.

[0087] In some embodiments, the filling may comprise, by weight of the filling, about 0wt% to 20wt% of the starch, e.g., about 0wt%, about 5wt%, about 10wt%, about 15wt%, or about 20wt%, etc.

[0088] In some embodiments, the filling may comprise, by weight of the filling, about 0wt% to 20wt% the dairy product, e.g., about 0wt%, about 5wt%, about 10wt%, about 15wt%, or about 20wt%, etc.

[0089] In some embodiments, the filling may comprise, by weight of the filling, about 0wt% to 20wt% of the special granular material, e.g., about 0wt%, about 5wt%, about 10wt%, about 15wt%, or about 20wt%, etc. In some embodiments, the filling may comprise, by weight of the filling, about Owt% to 0.5wt% of the lecithin, e.g., about Owt%, about 0.1wt%, about 0.2wt%, about 0.3wt%, about 0.4wt%, or about 0.5wt%, etc.

[0090] In some embodiments, the filling may comprise, by weight of the filling, 0. lwt% to 2wt% of the colorant, for example, about 0.1wt%, about 0.2wt%, about 0.3wt%, about 0.4wt%, about 0.5wt%, about 0.6wt%, about 0.7wt%, about 0.8wt%, about 0.9wt%, about 1.0wt%, about 1. lwt%, about 1.2wt%, about 1.3wt%, about 1.4wt%, about 1.5wt%, about 1.6wt%, about 1.7wt%, about 1.8wt%, about 1.9wt%, or about 2.0wt%, etc.

[0091] In some embodiments, the filling may comprise, by weight of the filling, 0. 01wt% to 2wt% of the edible flavor and fragrance, e.g., about 0.01wt%, about 0.02wt%, about 0.03wt%, about 0.04wt%, about 0.05wt%, about 0.06wt%, about 0.07wt%, about 0.08wt%, about 0.09wt%, about 0. lwt%, about 0.2wt%, about 0.3wt%, about 0.4wt%, about 0.5wt%, about 0.6wt%, about 0.7wt%, about 0.8wt%, about 0.9wt%, about 1.0wt%, about 1.1 wt%, about 1.2wt%, about 1.3wt%, about 1.4wt%, about 1.5wt%, about 1.6wt%, about 1.7wt%, about 1.8wt%, about 1.9wt%, or about 2.0wt%, etc.

[0092] In exemplary embodiments, the lipid component is an oil or fat. Any fat or oil known in the art for use in fillings may be used. For example, the oil may be selected from canola oil, coconut oil, corn oil, cottonseed oil, linseed oil, grapeseed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, soybean oil, sunflower oil, non-hydrogenated vegetable oil (e.g., non-hydrogenated palm oil, non-hydrogenated palm kernel oil, non-hydrogenated soybean oil, non-hydrogenated peanut oil, non-hydrogenated cottonseed oil, non-hydrogenated coconut oil, etc.), and / or avocado oil. Fats such as butter, lard, margarine, shortening (non- hydrogenated shortening), cocoa butter, cocoa butter substitute, etc. may also be used. The lipid component used in the present invention includes edible oils and fats commonly used in the art, including vegetable oils and fats, animal oils and fats, shortening, cocoa butter, cocoa butter substitute, etc.

[0093] The term “sugar” refers to a monosaccharide or disaccharide having an energy content of > 3 kcal / g. Examples of suitable sugars and sugar substitutes include sucrose, glucose, fructose, galactose, table sugar (sucrose, such as sugar powder), lactose, maltose, maltitol, erythritol, polydextrose, inulin, maltodextrin, and solid corn syrup and sugar hydrate (e.g., glucose monohydrate), etc. Furthermore, other kinds of sugar may also be added to the fdling provided according to the present invention. The sugar and sugar substitute may be in the form of powders or granules (crystalline or amorphous).

[0094] In some embodiments, the starch is naturally-occurring starch, pregelatinized corn starch, modified starch, etc.

[0095] As used in the present invention, the term “starch” means a carbohydrate comprising a large number of glucose units linked by glycosidic bonds. Naturally-occurring starch is a powder formed by grinding the seeds, roots, tubers, etc. of cereals, legumes or other plants. Sources of the naturally-occurring starch used in the present invention include, but are not limited to, powders prepared by grinding one or more of wheat, corn, rice, millet, barley, sorghum, coix seeds, oat, buckwheat, hulless oat, pumpkin, kudzu vine root, potato, cassava, soybean, adzuki bean, mung bean, kidney bean, broad bean, pea, cowpea, chickpea, lotus root, water chestnut, lily bulb, konjac, and edible canna.

[0096] Pregelatinized starch, such as precooked starch, has been at least partially gelatinized. Pregelatinized starch, such as pregelatinized corn starch, is commercially available. Other types of starch include modified starch, i.e., starch that has been modified to improve functions under conditions commonly encountered during processing and storage. These modifications can be achieved by, for example, acid treatment, alkali treatment, oxidation, acetylation, etc. Modified starch is commercially available.

[0097] The source of the dairy product may be independently selected from: milk powder (full-fat milk powder or skimmed milk powder), whey (whey powder), cream, butter, yogurt (yogurt powder), cheese (cheese powder), grated cheese, and combinations thereof.

[0098] In some embodiments, the special granules may be colored sugar bars, popping candy, and gel-based glitters, etc.

[0099] Examples of natural lecithin that can be used include lecithin derived from plants such as soybean, rapeseed, sunflower, or corn, and lecithin derived from animal sources such as egg yolk. Lecithin derived from soybean oil is preferred.

[0100] In exemplary embodiments of the present invention, suitable colorants include annatto (El 60b), bixin, norbixin, astaxanthin, dehydrated sugar beet (sugar beet powder), beet red / betanin (El 62), ultramarine blue, canthaxanthin (El 61g), cryptoxanthin (El 61c), rubixanthin (E161 d), violaxanthin (E161e), rhodoxanthin (E161f), caramel (E150 (a-d)), P-apo-8'-carotenal (E160e), natural carotenes (e.g., P-carotene (El 60a), a-carotene, y-carotene), ethyl ester of P-apo-8- carotenic acid (E160f), flavoxanthin (E161a), lutein (E161b), cochineal extract (E120), carmine (E132), acid carmoisine / azorubin (E122), sodium copper chlorophyllin (E141), chlorophyll (E140), roasted partially defatted cooked cotton seed flour, ferrous gluconate, ferrous lactate, grape color extract, grape skin extract (grape anthocyanin), anthocyanin (El 63), Hematococcus algae meal, synthetic iron oxide, iron oxide and hydroxide (E172), fruit juice, vegetable juice, dried algae powder, marigold (Aztec marigold) powder and extract, carrot oil, corn endosperm oil, red capsicum, red capsicum oleoresin, Phaffia rhodozyma, riboflavin (El 01), crocin, titanium dioxide, turmeric (E100), turmeric oleoresin, amaranth (E123), capsanthin / capsorubin (E160c), lycopene (E160d), FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, FD&C Red No. 3, FD&C Red No. 40, FD&C Yellow No. 5, and FD&C Yellow No. 6, tartrazine (E102), quinoline yellow (E104), sunset yellow (El 10), ponceau (E124), erythrosine (E127), patent blue V (E131), titanium dioxide (E171), aluminum (E173), silver (E174), gold (E175), pigment rubine / lithol rubine BK (E180), calcium carbonate (E170), carbon black (El 53), black PN / brilliant black BN (E 151), green S / acid brilliant green BS (E142), or combinations thereof. In some embodiments, certified pigments may include FD&C aluminum lake or a combination thereof. A complete description of all FD&C colorants and their corresponding chemical structures can be found in Kirk-Othmer Encyclopedia of Chemical Technology, Fourth Edition, Volume 1, pages 492-494, the text of which is incorporated herein by reference. The colorants used in the present invention include beet red juice / powder, spirulina juice / powder, phycocyanin, turmeric, natural carotene, carmine, annatto, gardenia blue, plant carbon black, grape skin red, purple carrot juice, blackcurrant juice / powder, malt extract, purple sweet potato juice, capsanthin, lycopene, brilliant blue, lemon yellow, sunset yellow, allura red, caramel color, and combinations thereof.

[0101] The coloring agents may also include food-grade glitters. The edible glitters may comprise a food-grade colorant and a carrier. The carrier is, for example, table sugar, a sugar alcohol, a disaccharide, a polysaccharide, a hydrocolloid material, or combinations thereof. Exemplary glitters include Edible Glitter™ commercially available from Watson Inc., West Haven, CT.

[0102] The coloring agents may include a food-grade pearlescent pigment prepared from mica, which is optionally coated with titanium dioxide, iron oxide, etc. The filling may also comprise natural fruit and vegetable powders and other flavoring ingredients (such as condiments, edible flavors and fragrances, herbs, or other flavoring agents).

[0103] In some embodiments, exemplary flavors (flavor substances, flavoring agents) for the filling of the present invention may include those artificial or natural flavor substances known in the art, such as synthetic flavor oils, natural flavor aromatics and / or oils, oleoresins, extracts derived from plants, leaves, flowers, fruits, etc., or combinations thereof. Non-limiting representative flavor substances include oils such as spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, clove oil, laurel oil, fennel oil, eucalyptus oil, thyme oil, ceder leaf oil, oil of nutmeg, allspice, oil of sage, oil of mace, oil of almond, cinnamon oil, and oils of citrus plants (including lemon, orange, lime, and grapefruit), herbs, fruit flavorings (including apple, pear, peach, grape, strawberry, raspberry, blackberry, cherry, plum, pineapple, apricot, banana, muskmelon, tropical fruits, mango, mangosteen, pomegranate, papaya, honey lemon, etc.), or combinations thereof.

[0104] Examples of suitable flavorings may include, but are not limited to: salt, pepper, herbs / spices (e.g., dill, coriander leaf, parsley, thyme, oregano, rosemary, sweet basil, bay leaf, sage, tarragon leaf, Origanum plants, mint, curry, chilli powder, cardamom, cinnamon, clove, fennel, nutmeg, saffron, lacquer tree wood, star anise, turmeric, herbs, corainder, etc.), vegetables / fruits / dairy products / umami flavoring agents (e.g., tomato, garlic, onion, celery, pepper, chilli, ginger, leek, fenugreek, lemon grass, beetroot, sweet potato, yeast extract, soy sauce, milk powder, cheese powder, etc.), seeds (sunflower seed, sesame seed, flaxseed, hemp seed, wild sage seed, pumpkin seed, poppy seed, anise seed, fennel seed, caraway seed, etc.), nuts (peanut, almond, walnut, cashew nut, pistachio nut, macadamia nut, pine nut, Brazil nut, hazelnut, pecan, coconut, etc.), or acids (lactic acid, vinegar powder, malic acid, citric acid, acetic acid, apple cider vinegar, etc.), etc., or combinations thereof.

[0105] Other types of flavors may include various aldehydes and esters, such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarvyl acetate, eugenol formate, p-methyl anisole, acetaldehyde (apple), benzaldehyde (cherry, apricot), anisic aldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral, i.e., a-citral (citrus, lime), neral, i.e., beta-citral (citrus, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotropin, i.e., piperonal (vanilla, cream), vanillic aldehyde (vanilla, cream), a-amyl cinnamaldehyde (spicy fruit flavor), butyraldehyde (butter, cheese), pentanal (butter, cheese), citronellal (modified, many types), decanal (citrus fruit), aldehyde C-8 (citrus fruit), aldehyde C-9 (citrus fruit), aldehyde C-12 (citrus fruit), 2-ethylbutyraldehyde (berry), hexenal, i.e., trans-2 (berry), tolualdehyde (cherry, apricot), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (muskmelon), 2,6-dimethyloctanal (unripe fruits), and 2-dodecenal (citrus, mandarin).

[0106] The filling may comprise cocoa solids. Suitably, the cocoa solids are defatted cocoa solids. In some embodiments, the cocoa solids are alkalized cocoa powder.

[0107] In some embodiments, the method may be performed using a standard sandwich biscuit making machine, such as those supplied by APV, Baker-Perkins, or Peters / Peerless.

[0108] Exemplary systems for delivering a prepared filling are disclosed in the following patents: U.S. Pat. No. 4,469,021 to Rose et al. on Sep. 4, 1984; U.S. Pat. No. 5,974,958 to Lilley et al. on Nov. 2, 1999; U.S. Pat. No. 4,162,882 to Rose on Jul. 31, 1979, and U.S. Pat. No. 4,708,054 to Newbery et al. on Nov. 24, 1987, each of which is incorporated herein by reference in its entirety.

[0109] The top biscuit and the base biscuit may be the same or different. Generally, recipes for making biscuits are well known in the art; for example, a typical recipe comprises flour and / or starch, a sweetener, table salt, edible fat and oil, an emulsifier, a leavening agent, and water.

[0110] The method further comprises placing the filling portion in contact with one or more biscuit portions to form a composite biscuit product. The step of placing in contact may include any known technique for applying a filling to a biscuit, including, for example, a layering technique, a low- shear extrusion process, etc.

[0111] As used herein, the singular forms of “a”, “an’, and “the” include plural references unless the context clearly dictates otherwise. The use of the term “comprising” is intended to be interpreted as including such features but not excluding other features, and is also intended to include feature options that are necessarily limited to those features described. In other words, unless the context clearly indicates otherwise, the term also includes the limitations “consisting essentially of’ (intended to indicate that particular additional components may be present, provided that they do not materially affect the basic characteristics of the feature being described) and “consisting of (intended to indicate that no other features may be included, such that if the components are expressed as percentages according to their proportions, these components would sum up to 100%, taking into account any unavoidable impurities). Unless stated to the contrary, percentages are by weight of the composition, in particular by dry weight of the composition. The term “or” means “and / or”. Reference throughout this specification to “an embodiment”, “another embodiment” and similar expressions means that a particular element (e.g., feature, structure, and / or characteristic) described in connection with the embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it is to be understood that the various elements described may be combined in any suitable manner in the various embodiments. As used herein, the terms “first”, “second”, etc., and “primary”, “secondary”, etc. do not denote any order, quantity, or importance, but rather are used to distinguish one element from another.

[0112] As used herein, the term “about” should be understood to mean ± 10% of the value mentioned. For example, “about 45%” should be understood to literally mean 40.5% to 49.5%.

[0113] BRIEF DESCRIPTION OF THE DRAWINGS

[0114] The present disclosure will now be described in conjunction with the following nonlimiting drawings, wherein:

[0115] Fig. 1 schematically shows the preparation of a filling according to an embodiment of the present invention;

[0116] Fig. 2 schematically shows the preparation of a filling and a composite biscuit according to an embodiment of the present invention;

[0117] Figs. 3 and 4 schematically show a sandwich biscuit product prepared according to an embodiment of the invention;

[0118] Fig. 5 schematically shows a sandwich biscuit product prepared according to an embodiment of the invention;

[0119] Fig. 6 schematically shows a sandwich biscuit product prepared according to an embodiment of the invention;

[0120] Fig. 7 schematically shows a sandwich biscuit product prepared according to an embodiment of the invention; Fig. 8 schematically shows a composite biscuit product prepared according to an embodiment of the invention; and

[0121] Fig. 9 schematically shows a sandwich biscuit product prepared according to an embodiment of the invention.

[0122] DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

[0123] In order that the present invention may be more clearly understood, embodiments thereof will now be described, by way of example only. The features and advantages are more fully shown by means of the following examples, which are provided for the purpose of illustration and are not to be construed as in any way limiting the present invention.

[0124] Filling and Composite Biscuit

[0125] First, the composition of the recipe of a filling main body is defined. The four following solutions can all be realized by using this filling as a basic recipe.

[0126] 1) The fdling is a mix of a plurality of materials, including, by weight of the filling, about 25wt% to 45wt% of vegetable oil, about 55wt% to 75wt% of sugar and sugar substitute, about Owt% to 20wt% of starch, about Owt% to 20wt% of milk powder, Owt% to 20wt% of cocoa solids, Owt% to 20wt% of special granules, about 0.1 wt% to 0.5wt% of lecithin, 0.1wt% to 2wt% of a colorant and 0.1wt% to 2wt% of edible flavor and fragrance.

[0127] 2) The filling according to 1), wherein the vegetable oil is selected from nonhydrogenated vegetable oil, butter, cocoa butter, cocoa butter substitute, etc.

[0128] 3) The filling according to 1), wherein the sugar and sugar substitute are selected from the group consisting of white granulated sugar, glucose, lactose, maltose, maltitol, erythritol, polydextrose, inulin, maltodextrin, solid corn syrup, and combinations thereof.

[0129] 4) The filling according to 1), wherein the starch is natural corn starch, pregelatinized corn starch, modified starch, etc.

[0130] 5) The filling according to 1), wherein the milk powder is full-fat milk powder, skimmed milk powder or whey powder, cheese powder, yogurt powder, grated cheese, etc. 6) The filling according to 1), wherein the special granules are colored sugar bars, popping candy, and gel-based glitters, etc.

[0131] 7) The filling according to 1), wherein the colorants are selected from the group consisting of beet red juice / powder, spirulina juice / powder, phycocyanin, turmeric, natural carotene, carmine, annatto, gardenia blue, plant carbon black, grape skin red, purple carrot juice, blackcurrant juice / powder, malt extract, purple sweet potato juice, capsanthin, lycopene, brilliant blue, lemon yellow, sunset yellow, allura red, caramel color, and combinations thereof

[0132] The following provides a description of four different methods and apparatuses according to different effects of irregular patterns of the filling.

[0133] Method 1: Stepwise stirring is performed in a stirring pot, and colorants are added at multiple positions and multiple times while stirring at a low speed, so as to form a filling in which the colorants are not fully mixed. Then the filling is extruded to achieve an effect of an irregular pattern.

[0134] The specific operation process comprises the following steps.

[0135] 1) First stirring step: Raw materials such as oil, sugar, starch, a dairy product, lecithin, etc. are added into a stirring pot. The rotational speed is 80 rpm to 180 rpm, and the time of stirring is 120 s to 600 s. After the stirring is stopped, the materials form a relatively homogeneous semi-solid paste-like filling in the stirring pot. The density of the filling is 0.9 g / cm3to 1.1 g / cm3, and the temperature of the filling is 30°C to 40°C.

[0136] 2) Second stirring step: The colorants are added to the stirring pot at multiple positions and multiple times. The number of times of adding the colorants is 3 to 10, the position of each addition needs to be spaced from the previous position of addition by 60° to 90°, taking the center of the stirring pot as the center of a circle. The number of times of adding and the amount added depend on the color composition, concentration and degree of dispersion that need to be formed. Different colorants need to be sequentially and alternately added into the stirring pot. The rotational speed is 20 rpm to 80 rpm, and the time of stirring is 10 s to 30 s. After stirring, the density of the filling is 0.8 g / cm3to 1.0 g / cm3and the temperature of the filling is 30°C to 40°C. After the second stirring step, it can be seen in the filling that colorants of different colors are dispersed present in the filling to form color blocks of different shades, and the different colors are distributed spaced apart from each other.

[0137] 3) The filling after the second stirring step is transferred to a temporary storage pot of a sandwich biscuit making machine.

[0138] 4) The sandwich biscuit making machine is turned on. The filling is transported via a pump and a pipeline to a rotary filling outlet. After the filling is extruded to a certain thickness, the extrudate is cut by a steel wire along an edge of the filling outlet and falls onto a base biscuit on a conveyor chain. The speed of the sandwich biscuit making machine is 100 to 500 biscuits / min.

[0139] 5) The conveyor chain that is transporting the base biscuit and the filling continues to move forward. Upon reaching a top biscuit feeding trough, a top biscuit drops onto and covers the filling, thereby forming a sandwich biscuit.

[0140] Method 2: A softer and more fluid filling 1 is extruded, and then a filling 2 which has a different color than the original color of the filling 1 is used to apply horizontal and vertical lines or spiral lines on the surface of the filling 1 as decorative patterns, thereby achieving the effect of a multi-colored pattern.

[0141] The specific operation process comprises the following steps.

[0142] 1) Preparation of the filling 1 : Raw materials such as oil, sugar, starch, a dairy product, lecithin, a colorant etc. are added into a stirring pot. The rotational speed is 80 rpm to 180 rpm, and the time of stirring is 120 s to 600 s. A mono-colored homogeneous filling is formed. The density of the filling is 0.8 g / cm3to 1.1 g / cm3, and the temperature of the filling is 30°C to 40°C.

[0143] 2) Preparation of the decorative filling 2: Raw materials such as oil, sugar, starch, a dairy product, lecithin, a colorant etc. are added into a stirring pot. The rotational speed is 80 rpm to 180 rpm, and the time of stirring is 120 s to 600 s. The color of the filling 2 is different from that of the filling 1. The density of the filling is 1 g / cm3to 1.1 g / cm3, and the temperature of the filling is 45°C to 50°C. 3) The stirred filling 1 is transferred to a temporary storage pot of a sandwich biscuit making machine.

[0144] 4) The stirred decorative filling 2 is transferred to a temporary storage pot of a biscuitdecoration machine.

[0145] 5) The sandwich biscuit making machine is turned on. The filling 1 is transported via a pump and a pipeline to a rotary filling outlet. After the filling is extruded to a certain desired thickness, the extrudate is cut by a steel wire along an edge of the filling outlet and falls onto a base biscuit on a conveyor chain. The speed of the sandwich biscuit making machine is 5 to 20 biscuits / min.

[0146] 6) The conveyor chain that is transporting the base biscuit and the filling continues to move forward. Upon reaching the biscuit-decoration machine, the biscuit-decoration machine applies decorations on the surface of the filling according to a set procedure. The decorative patterns may be horizontal and vertical lines or spiral lines.

[0147] 7) The conveyor chain that is transporting the base biscuit and the decorated filling continues to move forward. Upon reaching a top biscuit feeding trough, a top biscuit drops onto and covers the decorated filling, thereby forming a sandwich biscuit.

[0148] Method 3: The filling is extruded by means of a rotary agitation apparatus to achieve dual-color or multi-color co-extrusion, thereby achieving the effect of a multi-colored pattern.

[0149] As shown in FIG. 1, the specific operation process comprises the following steps.

[0150] 1) Raw materials such as oil, sugar, starch, a dairy product, lecithin etc. are added into a No. 1 stirring pot. The rotational speed is 80 rpm to 180 rpm, and the time of stirring is 120 s to 600 s, to obtain a main filling.

[0151] 2) The stirred main filling is transferred to a temporary storage pot 1 of a sandwich biscuit making machine.

[0152] 3) Raw materials such as oil, sugar, starch, a dairy product, lecithin, a pigment etc. are added into a No. 2 stirring pot. The rotational speed is 80 rpm to 180 rpm, and the time of stirring is 120 s to 600 s, to obtain a colored filling (the colored filling may also be a pre-made colored powder or fluid, etc without the addition of oil, sugar, starch, etc.). 4) The stirred colored fdling is transferred to a temporary storage pot 2 of the sandwich biscuit making machine.

[0153] 5) The sandwich biscuit making machine is turned on. The main fdling is transported via a pump and a pipeline to a main fdling feeding tube. At the same time, the colored fdling is transported via a corresponding pump and a corresponding pipeline to a colored fdling feeding tube.

[0154] 6) The main fdling and the colored fdling are agitated by a color agitation rod to achieve non-homogenous color mixing. The color agitation rod can rotate in a rotational speed region of from 0 rpm to 150 rpm under the action of a worm gear so as to achieve different mixing effects. As shown in Fig. 1, the color agitation rod is a specially designed trapezoidal frame, the top edge of the trapezoid serving as the agitation rod.

[0155] 7) After passing through the color agitation rod at the top edge of the trapezoid, the fdlings will continue to flow 5 cm to 15 cm in the tube so as to achieve stable extrusion.

[0156] 8) After extruding to a certain thickness, the extrudate is cut by a steel wire along an edge of the fdling outlet and falls onto a base biscuit on a conveyor chain.

[0157] 9) The conveying chain continues to move forward. Upon reaching a top biscuit feeding trough, a top biscuit drops onto and covers the fdling, thereby forming a sandwich biscuit.

[0158] Method 4: The filling is extruded, and a grain pattern is printed on glutinous rice paper and affixed onto the filling, thereby achieving the effect of a multi-colored irregular pattern.

[0159] As shown in FIG. 2, the specific operation process comprises the following steps.

[0160] 1) Raw materials such as oil, sugar, starch, a dairy product, lecithin, etc. are added into a stirring pot. The rotational speed is 80 rpm to 180 rpm, and the time of stirring is 120 s to 600 s. After the stirring is stopped, the materials form a relatively homogeneous semi-solid paste-like fdling in the stirring pot. The density of the fdling is 0.9 g / cm3to 1.1 g / cm3, and the temperature of the fdling is 30°C to 40°C. 2) The stirred filling is transferred to a temporary storage pot of a sandwich biscuit making machine.

[0161] 3) Desired multi-color images having irregular patterns are printed on edible glutinous rice paper. The edible glutinous rice paper is cut into pieces of a suitable size, which are stacked in a glutinous rice paper barrel for later use. The size of the pieces of glutinous rice paper needs to be 1 mm to 2 mm smaller with respect to an edge of a target filling / sandwich size.

[0162] 4) On the sandwich biscuit making machine, the filling prepared in the first step is injected to a base biscuit. The conveying chain that is transporting the base biscuit and the filling continues to move forward. A piece of glutinous rice paper is sucked out from the stack in the glutinous rice paper barrel by means of a rotary vacuum suction cup, and is placed onto the filling. The speed of the suction cup is 10 to 50 pieces / min.

[0163] 5) The conveyor chain that is transporting the filling affixed with the piece of glutinous rice paper continues to move forward. Upon reaching a top biscuit feeding trough, a top biscuit drops onto and covers the filling affixed with the piece of glutinous rice paper, thereby forming a sandwich biscuit.

[0164] Examples

[0165] Example 1: Production of sandwich biscuits having a fdling exhibiting irregular multi-colored patterns

[0166] Stepwise stirring was performed in a stirring pot, and colorants were added at multiple positions and multiple times while stirring at a low speed so as to form a filling in which the colorants were not fully mixed. Then the filling was extruded to achieve an effect of an irregular pattern. The specific operation process comprised:

[0167] (1) First stirring step: 120 kg of non-hydrogenated shortening, 120 kg of sugar powder, 50 kg of corn starch, 40 kg of full-fat milk powder, 1 kg of lecithin and 1 kg of edible essence were added into a stirring pot of 450 kg capacity. The stirring pot was set to a rotational speed of 180 rpm and a stirring time of 240 s. After the stirring was stopped, the materials formed a relatively homogeneous semi-solid paste-like filling in the stirring pot. It was measured that the density of the fdling was 0.95 g / cm3, and the temperature of the fdling was 32°C.

[0168] (2) The fdling obtained by stirring in the first step was mixed with natural colorants. In order to prevent the colorants and the fdling from being excessively mixed to homogeneity, stirring was performed at an ultra-slow speed, and the natural colorants were added alternately at multiple positions and multiple times. After the second stirring step was completed, it could be seen in the fdling that colorants of different colors were present in the fdling to form color blocks of different shades, and the different colors were distributed spaced from each other.

[0169] The colorants used in this product were 3 kg of beet juice and 0.8 kg of spirulina juice. The colorants were added into the stirring pot five times. The position of each addition needed to be spaced from the previous position of addition by 60° taking the center of the stirring pot as the center of a circle. The colorants needed to be added sequentially and alternately into the stirring pot. After each addition of one colorant, the stirring pot was turned on, with the rotational speed being set at 40 rpm. After being on for 10 seconds, the stirring pot was turned off. After stirring, the density of the filling was 0.87 g / cm3, and the temperature of the filling was 36°C. The beet juice and spirulina juice formed patterns of red, blue and purple color blocks and stripes in the filling, and the colors were in different shades.

[0170] (3) The filling after the second stirring step was transferred to a temporary storage pot of a sandwich biscuit making machine.

[0171] (4) The sandwich biscuit making machine was turned on. The filling was transported via a pump and a pipeline to a rotary filling outlet. After the filling was extruded to a thickness of 2 mm to 3 mm, the extrudate was cut by a steel wire along an edge of the filling outlet and fell onto a base biscuit on a conveyor chain. The speed of the singlepass sandwich biscuit making machine was 300 biscuits / min, and each filling was set to a weight of 3 g.

[0172] (5) The conveyor chain that was transporting the base biscuit and the filling continued to move forward. Upon reaching a top biscuit feeding trough, a top biscuit dropped onto and covered the filling, thereby forming a sandwich biscuit. The weight of the sandwich biscuit was 9.7 g, and the height of the sandwich biscuit was 4.85 mm.

[0173] The product, as shown in Fig. 4 after the top biscuit of the sandwich biscuit of Fig. 3 was removed, exhibited multi-colored marbling that overall was not fully mixed, and irregular.

[0174] Example 2: Production of sandwich biscuits having a filling exhibiting irregular multi-colored patterns

[0175] A softer and more fluid filling 1 was extruded, and then a filling 2 which had a different color than the original color of the filling 1 was used to add horizontal and vertical lines or spiral lines on the surface of the filling 1 as decorative patterns, thereby achieving the effect of multicolored patterns. The specific operation process comprised:

[0176] 1) Preparation of a filling 1 : 70 kg of non-hydrogenated vegetable oil, 100 kg of sugar powder, 5 kg of corn starch, 5 kg of full-fat milk powder, 0.5 kg of lecithin, and 0.5 kg of edible essence were added into a stirring pot of 200 kg volume. The rotational speed of the stirring pot was set to 120 rpm, and stirring was performed for 240 s to form a mono-colored homogenous filling 1. The density of the filling was 0.91 g / cm3and the temperature of the filling was 30°C.

[0177] 2) Preparation of a decorative filling 2: 20 kg of non-hydrogenated vegetable oil was preheated to 50°C until complete dissolution, and was added to a stirring pot of 50 kg volume. 10 kg of sugar powder, 0.8 kg of lecithin, and 1.5 kg of beet juice raw material were added. The rotational speed was 180 rpm, and the stirring time was 120 s. The color of the filling 2 was different from that of the filling 1. The density of the filling was 1.01 g / cm3, and the temperature of the filling was 46°C.

[0178] 3) The stirred filling 1 was transferred to a temporary storage pot of a sandwich biscuit making machine. 4) The stirred filling 2 was transferred to a temporary storage pot hopper 1 of a dualcolor biscuit-decoration machine.

[0179] 5) The sandwich biscuit making machine was turned on. The filling 1 was transported via a pump and a pipeline to a rotary filling outlet. After the filling was extruded to a thickness of 2 mm and a weight of about 2 g, the extrudate was cut by a steel wire along an edge of the filling outlet and fell onto a base biscuit on a conveyor chain. The single-pass speed of the sandwich biscuit making machine was 10 biscuits / min.

[0180] 6) The conveyor chain that was transporting the base biscuit and the filling continued to move forward. Upon reaching the biscuit-decoration machine, the biscuit-decoration machine applied decorations, which were spiral lines, on the surface of the filling according to a set procedure. It should be noted that the spiral patterns should not completely shield the white filling. The weight of each piece of decorations was 0.5 g-

[0181] 7) The conveyor chain that was transporting the base biscuit and the decorated filling continued to move forward. Upon reaching a top biscuit feeding trough, a top biscuit dropped onto and covered the decorated filling, thereby forming a sandwich biscuit.

[0182] The product, as shown in Fig. 5 after the top biscuit of the sandwich biscuit was removed, exhibited multi-colored patterns that overall were not fully mixed, and irregular.

[0183] Example 3: Production of sandwich biscuits having a filling exhibiting irregular multi-colored patterns

[0184] The specific operation process comprised:

[0185] 1) Preparation of a filling 1 : 70 kg of non-hydrogenated vegetable oil, 100 kg of sugar powder, 5 kg of corn starch, 20 kg of alkalized cocoa powder, 0.5 kg of plant carbon black and 0.5 kg of lecithin were added into a stirring pot of 200 kg volume. The rotational speed of the stirring pot was set to 120 rpm, and stirring was performed for 300 s to form a dark brown homogenous filling. The density of the filling was 0.85 g / cm3, and the temperature of the filling was 30°C.

[0186] 2) Preparation of a decorative filling: 20 kg of non-hydrogenated vegetable oil was preheated to 50°C until complete dissolution, and was added to a stirring pot of 50 kg volume. 10 kg of sugar powder, 0.8 kg of lecithin, and 2 kg of natural carotene were added. The rotational speed was 180 rpm, and the stirring time was 120 s. The color of the filling 2 was different from that of the filling 1. The density of the filling was 1.01 g / cm3, and the temperature of the filling was 46°C.

[0187] 3) The stirred filling 1 was transferred to a temporary storage pot of a sandwich biscuit making machine.

[0188] 4) The stirred filling 2 was transferred to a temporary storage pot hopper 1 of a dualcolor biscuit-decoration machine.

[0189] 5) The sandwich biscuit making machine was turned on. The filling was transported via a pump and a pipeline to a rotary filling outlet. After the filling was extruded to a thickness of 2 mm and a weight of about 1.8 g, the extrudate was cut by a steel wire along an edge of the filling outlet and fell onto a base biscuit on a conveyor chain. The single-pass speed of the sandwich biscuit making machine was 15 biscuits / min.

[0190] 6) The conveyor chain that was transporting the base biscuit and the filling continued to move forward. Upon reaching the biscuit-decoration machine, the biscuit-decoration machine applied decorations, which were spiral lines, on the surface of the filling according to a set procedure. It should be noted that the spiral patterns should not completely shield the dark brown filling. The weight of each piece of decorations was 0.6 g.

[0191] 7) The conveyor chain that was transporting the base biscuit and the decorated filling continued to move forward. Upon reaching a top biscuit feeding trough, a top biscuit dropped onto and covered the decorated filling, thereby forming a sandwich biscuit.

[0192] The product, as shown in Fig. 6 after the top biscuit of the sandwich biscuit was removed, exhibited multi-colored textures that overall were not completely mixed, and irregular.

[0193] Example 4: Production of sandwich biscuits having a filling exhibiting irregular multi-colored patterns

[0194] The production was based on the following steps:

[0195] 1) 120 kg of non-hydrogenated shortening, 120 kg of sugar powder, 50 kg of corn starch,

[0196] 40 kg of full-fat milk powder, 1 kg of lecithin and 1 kg of edible essence were added into a No. 1 stirring pot. The rotational speed was 100 rpm, the stirring time was 300 seconds, and a main filling was obtained.

[0197] 2) The stirred main filling was transferred to a temporary storage pot 1 of a sandwich biscuit making machine.

[0198] 3) 30 kg of non-hydrogenated shortening, 30 kg of sugar powder, 12.5 kg of com starch, 10 kg of full-fat milk powder, 0.25 kg of lecithin, 0.25 kg of edible flavoring and 0.1 kg of phycocyanin were added into a No. 2 stirring pot. The rotational speed was 100 rpm, the stirring time was 300 seconds, and a colored filling was obtained;

[0199] 4) The stirred colored filling was transferred to a temporary storage pot 2 of a sandwich biscuit making machine.

[0200] 5) The sandwich biscuit making machine was turned on. The main filling was transported via a pump and a pipeline to a main filling feeding tube. At the same time, the colored filling was transported via a corresponding pump and a corresponding pipeline to a colored filling feeding tube. The ratio of the feeding speed of the main filling to that of the colored filling was controlled to be 4: 1.

[0201] 6) The main filling and the colored filling were agitated by a color agitation rod at a rotational speed of 50 rpm, thereby achieving non-homogenous color mixing.

[0202] 7) After passing through the color agitation rod at the top edge of the trapezoid, the fillings would continue to flow 10 cm in the tube so as to achieve stable extrusion.

[0203] 8) After extruding to a 0.2 cm thickness, the extrudate was cut by a steel wire along an edge of the filling outlet and fell onto a base biscuit on a conveyor chain.

[0204] 9) The conveying chain continued to move forward. Upon reaching a top biscuit feeding trough, a top biscuit dropped onto and covered the filling, thereby forming a sandwich biscuit.

[0205] The product, as shown in Fig. 7 after the top biscuit of the sandwich biscuit was removed, exhibited multi-colored patterns that overall were not fully mixed, and irregular.

[0206] Example 5: Production of composite biscuits having a filling exhibiting irregular multi-colored patterns The production was based on the following steps:

[0207] 1) 120 kg of non-hydrogenated shortening, 100 kg of sugar powder, 50 kg of corn starch, 40 kg of full-fat milk powder, 40 kg of cheese powder, 1 kg of lecithin, 0.5 kg of edible essence and 0.3 kg of beet red juice were added into a No. 1 stirring pot. The rotational speed was 100 rpm, the stirring time was 300 seconds, and a pink-red main fdling was obtained.

[0208] 2) The stirred main filling was transferred to a temporary storage pot 1 of a sandwich biscuit making machine.

[0209] 3) 30 kg of non-hydrogenated shortening, 45 kg of sugar powder, 12.5 kg of com starch, 0.25 kg of lecithin, 0.25 kg of edible essence and 0.05 kg of spirulina juice were added into a No. 2 stirring pot. The rotational speed was 100 rpm, the stirring time was 300 seconds, and a blue-colored filling was obtained.

[0210] 4) The stirred colored filling was transferred to a temporary storage pot 2 of a sandwich biscuit making machine.

[0211] 5) The sandwich biscuit making machine was turned on. The main filling was transported via a pump and a pipeline to a main filling feeding tube. At the same time, the colored filling was transported via a corresponding pump and a corresponding pipeline to a colored filling feeding tube. The ratio of the feeding speed of the main filling to that of the colored filling was controlled to be 3 : 1.

[0212] 6) The main filling and the colored filling were agitated by a color agitation rod at a rotational speed of 50 rpm, thereby achieving non-homogeneous color mixing.

[0213] 7) After passing through the color agitation rod at the top edge of the trapezoid, the fillings continued to flow 10 cm in the tube so as to achieve stable extrusion.

[0214] 8) After extruding to a 0.8 cm thickness, the extrudate was cut by a steel wire along an edge of the filling outlet and fell into a biscuit on a conveyor chain, thereby forming a composite biscuit.

[0215] As shown in Fig. 8, the composite biscuit exhibited multi-colored textures that overall were not fully mixed, and irregular. Example 6: Production of sandwich biscuits comprising edible glutinous rice paper exhibiting marbling

[0216] The specific operation process comprised:

[0217] 1) 120 kg of non-hydrogenated shortening, 180 kg of sugar powder, 50 kg of glucose, 1 kg of lecithin and 1 kg of edible essence were added into a stirring pot of 450 kg volume. The stirring pot was set to a rotational speed of 180 rpm and a stirring time of 300 s. After the stirring was stopped, the materials formed a relatively homogeneous semi-solid paste-like white filling in the stirring pot. It was measured that the density of the filling was 0.9 g / cm3, and the temperature of the filling was 33°C.

[0218] 2) The stirred filling was transferred to a temporary storage pot of a sandwich biscuit making machine.

[0219] 3) Desired grain patterns were printed on edible glutinous rice paper using a colorant. The edible glutinous rice paper was cut into pieces 2.5 cm in diameter, which were stacked in a glutinous rice paper barrel for later use. The desired patterns for this product were multi-colored patterns of irregular marbling.

[0220] 4) On the sandwich biscuit making machine, the filling prepared in the first step was injected to a base biscuit, forming a round filling having a diameter of 2.7 cm to 2.8 cm and a filling thickness of 2 mm. The conveyor chain that was transporting the base biscuit and the filling continued to move forward. A piece of glutinous rice paper was sucked out from the glutinous rice paper barrel by means of a rotary vacuum suction cup, and was placed onto the filling. The speed of the suction cup was 20 pieces / min.

[0221] 5) The conveyor chain that was transporting the filling affixed with the piece of glutinous rice paper continued to move forward. Upon reaching a top biscuit feeding trough, a top biscuit dropped onto and covered the filling affixed with the piece of glutinous rice paper, thereby forming a sandwich biscuit.

[0222] The product, as shown in Fig. 9 after the top biscuit of the sandwich biscuit was removed, exhibited multi-colored marbling that overall was not fully mixed, and irregular.

[0223] It will be appreciated by those skilled in the art that changes could be made to the exemplary embodiments shown and described above without departing from the broad inventive concept thereof. Therefore, it is to be understood that the present invention is not limited to the exemplary embodiments shown and described, but is intended to encompass modifications that fall within the spirit and scope of the present invention as defined by the appended claims. For example, a specific feature of an exemplary embodiment may or may not be part of the claimed invention, and features of the disclosed embodiments may be combined. The terms “a(an)” and “the” are not limited to one element, but instead should be interpreted as meaning “at least one” unless specifically indicated herein.

[0224] It is to be understood that at least some of the figures and explanations of the present invention have been simplified so as to focus on elements that are relevant for a clear understanding of the present invention, while eliminating, for the purpose of clarity, other elements that may also constitute part of the present invention, as will be recognized by those of ordinary skill in the art. However, because such elements are well known in the art, and because they do not necessarily facilitate a better understanding of the present invention, a description of such elements is not provided herein.

[0225] Furthermore, so long as the method does not rely on the specific order of steps presented herein, the specific order of steps should not be construed as a limitation to the claims. The claims directed to the method of the present invention should not be limited to the performance of the steps of the method in the order written, and those skilled in the art can readily appreciate that the steps may be varied while remaining within the spirit and scope of the present invention.

Claims

CLAIMS1. A composite biscuit, the composite biscuit comprising: a filling layer, the filling layer comprising a filling base material and one or more colorants, wherein the one or more colorants are incorporated into the filling layer to form a pattern which has at least two colors, is not fully mixed, and is irregular; and a base biscuit.

2. The composite biscuit according to claim 1, the composite biscuit further comprising a top biscuit, the top biscuit, the filling layer, and the base biscuit forming a sandwich structure.

3. The composite biscuit according to claim 1 or 2, wherein the one or more colorants are incorporated into the filling layer to form a pattern that has at least two colors, and is overall not fully mixed, and irregular.

4. The composite biscuit according to claim 1 or 2, wherein the one or more colorants are selected from the group consisting of beet red juice / powder, spirulina juice / powder, turmeric, natural carotene, carmine, annatto, gardenia blue, plant carbon black, grape skin red, purple carrot juice, blackcurrant juice / powder, malt extract, purple sweet potato juice, capsanthin, lycopene, brilliant blue, lemon yellow, sunset yellow, allura red, caramel color, and combinations thereof.

5. The composite biscuit according to claim 1 or 2, wherein the one or more colorants are incorporated into the filling layer to form marbling that has at least two colors, and is overall not fully mixed, and irregular.

6. A method for preparing a composite biscuit exhibiting a pattern that has at least two colors, is not fully mixed, and is irregular, the method comprising: providing a base biscuit; andproviding a filling material exhibiting a pattern that has at least two colors, is not fully mixed, and is irregular, wherein the operation of providing the filling material comprises: forming a homogeneous semi-solid paste-like mixture, the homogeneous semi-solid pastelike mixture comprising an oil and a sugar; and adding one or more colorants to the homogeneous semi-solid paste-like mixture, to form the filling material; and delivering the filling material onto the base biscuit, to form a filling layer.

7. The method according to claim 6, the method further comprising providing a top biscuit; and placing the top biscuit on the filling layer.

8. The method according to claim 6, wherein the operation of forming a homogeneous semisolid paste-like mixture comprises stirring the oil and the sugar in a stirring pot at a first rotational speed, and wherein the operation of adding one or more colorants to the semi-solid paste-like mixture comprises adding the one or more colorants to multiple positions of the homogeneous semi-solid paste-like mixture while stirring the homogeneous semi-solid paste-like mixture in the stirring pot at a second rotational speed.

9. The method according to claim 8, the method comprising stirring the oil and the sugar at the first rotational speed for 120 s to 600 s, and the first rotational speed being 80 rpm to 180 rpm.

10. The method according to claim 8, wherein the operation of adding one or more colorants to the homogeneous semi-solid paste-like mixture is performed at intervals of 60° to 90°, taking the center of the stirring pot as the center of a circle.

11. The method according to claim 8, wherein the method comprises stirring the homogeneous semi-solid paste-like mixture at a second rotational speed for 10 seconds to 30 seconds, and the second speed is 20 rpm to 80 rpm.

12. The method according to claim 6, wherein the one or more colorants are selected from the group consisting of beet red juice / powder, spirulina juice / powder, turmeric, natural carotene, carmine, annatto, gardenia blue, plant carbon black, grape skin red, purple carrot juice, blackcurrant juice / powder, malt extract, purple sweet potato juice, capsanthin, lycopene, brilliant blue, lemon yellow, sunset yellow, allura red, caramel and combinations thereof.

13. A method for preparing a composite biscuit exhibiting a pattern that has at least two colors, is not fully mixed, and is irregular, the method comprising: providing a base biscuit; forming a first filling and a second filling, the first filling comprising an oil, a sugar and a first colorant, and the second filling comprising an oil; delivering the second filling onto the base biscuit to form a second filling layer; and delivering the first filling onto the second filling layer, to form a decorative pattern on the second filling layer.

14. The method according to claim 13, the method further comprising providing a top biscuit; and placing the top biscuit on the decorative pattern.

15. The method according to claim 13, wherein the operation of forming the first filling comprises stirring the oil, the sugar and the first colorant in a stirring pot, and wherein the operation of forming the second filling comprises stirring the oil in a stirring pot.

16. The method according to claim 13, wherein the second filling material further comprises a second colorant, the first colorant and the second colorant being different, and the operation of forming the first filling comprises stirring the oil, the sugar and the first colorant in a stirring pot, and the operation of forming the second filling comprises stirring the oil and the second colorant in a stirring pot.

17. The method according to claim 15 or 16, wherein the rotational speed of the stirring pot is 80 rpm to 180 rpm, and the stirring operation lasts for 120 seconds to 600 seconds.

18. The method according to claim 13, wherein the first filling has a density of 0.8 g / cm3to 1.1 g / cm3, and wherein the second filling has a density of 1 g / cm3to 1.1 g / cm3.

19. The method according to claim 15 or 16, wherein the first colorant and the second colorant are each selected from the group consisting of beet red juice / powder, spirulina juice / powder, turmeric, natural carotene, carmine, annatto, gardenia blue, plant carbon black, grape skin red, purple carrot juice, blackcurrant juice / powder, malt extract, purple sweet potato juice, capsanthin, lycopene, brilliant blue, lemon yellow, sunset yellow, allura red, caramel color, and combinations thereof.

20. A method for preparing a composite biscuit exhibiting a pattern which has at least two colors, is not fully mixed, and is irregular, the method comprising: providing a base biscuit; providing a filling material exhibiting a pattern which has at least two colors, is not fully mixed, and is irregular, wherein the operation of providing a filling material exhibiting a pattern which has at least two colors, is not fully mixed, and is irregular comprises: forming a first filling, the first filling comprising an oil and a sugar; forming a second filling, the second filling comprising an oil and one or more colorants; and mixing the first filling with the second filling; and delivering the filling material exhibiting a pattern which has at least two colors, is not fully mixed, and is irregular onto the base biscuit, to form a filling layer.

21. The method according to claim 20, the method further comprising providing a top biscuit; and placing the top biscuit on the filling layer.

22. The method according to claim 20, wherein the operation of forming a first filling comprises stirring the oil and the sugar in a stirring pot, and wherein the operation of forming a second filling comprises stirring the oil and the one or more colorants in a stirring pot, wherein the one or more colorants are selected from the group consisting of beet red juice / powder, spirulina juice / powder, turmeric, natural carotene, carmine, annatto, gardenia blue, plant carbon black, grape skin red, purple carrot juice, blackcurrant juice / powder, malt extract, purple sweet potato juice, capsanthin, lycopene, brilliant blue, lemon yellow, sunset yellow, allura red, caramel color, and combinations thereof.

23. The method according to claim 22, wherein the rotational speed of the stirring pot is 80 rpm to 180 rpm, and the stirring operation lasts for 120 seconds to 600 seconds.

24. The method according to claim 20, wherein the first filling and the second filling are mixed in a ratio of 1000: 1 to 1 : 1 under the agitation of an agitation rod to form the filling material exhibiting a pattern which has at least two colors, is not fully mixed, and is irregular.

25. The method according to claim 24, wherein the first filling and the second filling are mixed in a ratio of 10: 1 to 1.5: 1 under the agitation of the agitation rod.

26. The method according to claim 24, wherein the rotational speed of the agitation rod is 5 rpm to 200 rpm.

27. A method for preparing a composite biscuit exhibiting a pattern which has at least two colors, is not fully mixed, and is irregular, the method comprising: providing a base biscuit; forming a first filling material, the first filling material comprising an oil and a sugar; forming a second filling material exhibiting a grain pattern which has at least two colors, is not fully mixed, and is irregular, the second filling material comprising an edible sheet and one or more colorants;delivering the first filling material onto the base biscuit to form a first filling layer; and delivering the second filling material onto the first filling layer to form a second filling layer.

28. The method according to claim 27, the method further comprising providing a top biscuit; and placing the top biscuit on the second filling layer.

29. The method according to claim 27, wherein the operation of forming a first filling material comprises stirring the oil and the sugar in a stirring pot; and wherein the operation of forming a second filling material exhibiting a grain pattern which has at least two colors, is not fully mixed, and is irregular comprises using the one or more colorants to form, on the edible sheet, the grain pattern which has at least two colors, is not fully mixed, and is irregular, and cutting the edible sheet to size.

30. The method according to claim 29, wherein the rotational speed of the stirring pot is 80 rpm to 180 rpm, and the stirring operation lasts for 120 seconds to 600 seconds.

31. The method according to claim 29, the method comprising cutting the edible sheet to a size that is 1 mm to 2 mm smaller with respect to an edge of a target filling size.

32. The method according to claim 29, wherein the operation of forming, on the edible sheet, the grain pattern which has at least two colors, is not fully mixed, and is irregular comprises using the one or more colorants to print, on the edible sheet, the grain pattern which has at least two colors, is not fully mixed, and is irregular.

33. The method according to claim 27, wherein the edible sheet is selected from the group consisting of edible glutinous rice paper, a chocolate sheet, and a gum-based thin sheet.

34. The method according to claim 27, wherein the one or more colorants are selected from the group consisting of beet red juice / powder, spirulina juice / powder, turmeric, natural carotene,cochineal red, bixin, gardenia blue, plant carbon black, grape skin red, purple carrot juice, blackcurrant juice / powder, malt extract, purple sweet potato juice, capsanthin, lycopene, brilliant blue, lemon yellow, sunset yellow, allura red, caramel and combinations thereof.

Images