RU2688817C2 - Adjustment distorm-like solid-based oral compoun solid compositions and method for the manufacture - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: present invention relates to confectionary industry. Disclosed is a method of producing hollow solid oral compositions obtained by combining two differently molded single-layer portions consisting of fat-based food products, which in turn contain two or more subparticles of different colors. Method includes simultaneous pouring into each cavity of the first filling form of a measured amount of at least two edible masses on a fat base of different colors through separate nozzles for each mass; subjecting said first filling mold to aligning masses present in each cavity without mixing; immersion in masses filled in each cavity of cooling element with temperature less than 0 °C for a time ranging from 1 to 30 s, to form and cool a thin layer of poured edible masses between the outer surface of the cooling element and the inner surface of the cavity, where for said masses there is an explicit separation between them; removal of each cooling element from its cavity, where single-layer part is formed, consisting of at least two sub-parts of different colors. Similarly, said steps are repeated in second filling form using at least two fat masses that differ from previous weights or are the same. After that, both filling molds are subjected to the first cooling stage, edges of said single-layer parts present in cavities of at least one of two filling molds are heated, two filling molds are joined by sealing of overlapping edges of said single-layer parts. Then, the poured molds of the second cooling stage are subjected to treatment; a hollow solid oral composition produced as a result of sealing of two single-layer parts is removed from the filling molds. Above fat-based edible oils have viscosities which differ by less than 10 % at the pouring step.

EFFECT: invention reduces amount of recyclable wastes during production and increases attractiveness of the product for consumer.

15 cl, 2 dwg, 1 ex, 1 tbl

Description

The present invention relates to a method for the manufacture of edible multi-colored solid oral compositions on a fatty basis and to the solid oral composition obtained by the above method.

Prior art

Methods for preparing solid oral fat-based compositions are already known. In particular, solid oral compositions were made in which the fatty base consists of chocolate. In US 3961089 disclosed a method for producing chocolate eggs, characterized by the fact that they have a certain outer color and possibly a different inner color. Each layer can also have a special taste and aroma, but since the layers are connected to each other across the entire surface of the eggs thus formed, consumers are forced to eat both layers at the same time, and therefore perceive a mixture of flavors and aromas that may be unpleasant to them. The described method also has another drawback, namely the need to remove excess poured fat mass. According to the prior art, such excesses are returned to production after suitable heat treatments, such as tempering chocolate. This aspect, in addition to the energy requirement, also requires that masses with different compositions, or at least with different colors, be cast in separate stages, so that the excesses do not mix, since in this case they cannot be returned to production.

In GB 207974, another technology is proposed that does not imply the need to pour in and return excess chocolate mass and is based on the use of a plunger core, which is given non-stick properties with solvents, which is immersed in a mold in which the chocolate mass is poured. This technology has been improved in EP 0589820, where a cooling element is used at a temperature below 0 ° C, designed to be immersed in a cavity with chocolate mass, thus eliminating the need for the use of solvents. However, a slight excess of chocolate mass still spills out in both cases, which causes splashing on the edge of the cavity after immersing the cooling element. It is reported that the use of this technology, known in the technical field as "cold finger", "frozen cone" or "fast shell", does not depend on the viscosity of the filled mass.

WO 9532633 discloses the use of cold finger technology in the manufacture of multi-layer solid oral compositions. By using suitable techniques, an external surface can be obtained with masses colored in different colors; however, the inner surface of the shell necessarily consists of one substance due to the fact that different masses need to be poured into the same cavity at two different points in time. After each mass is poured, it must be molded by placing a cold finger of suitable size, bearing in mind that the thickness of the piece made varies with each fill.

Consequently, there is still a need for a method in which solid oral compositions are obtained consisting of fatty masses of different colors and with different tastes and aromas in a single pouring stage, and these masses are clearly different from each other.

In addition, hollow shapes obtained by joining two or more parts, where the sub-parts characterized by areas of different colors, in which the same color is clearly visible both from the outside and the inside, are clearly identifiable, are not available. Products of this type are particularly desirable due to their added aesthetic value. Consumers can also enjoy new sensory experiences by consuming different areas together or separately, especially if they are combined with different tastes, aromas or colors.

Description of the invention

A method has been discovered for producing hollow solid oral compositions by combining two or more separately formed different parts consisting of fat-based food products and characterized in turn by sub-portions of different or alternating colors that are clearly distinguishable from each other. This method, in its most specific form, includes the following stages:

a) preparing at least two edible masses on a fat basis, each of which has a different color from the others;

b) providing a first casting mold containing one or more cavities;

c) simultaneous pouring into each cavity of a predetermined amount of the specified at least two edible masses on a fat basis through separate nozzles for each mass;

d) subjecting the mold to vibration for a time ranging from 1 s to 120 s without mixing the masses in the cavities with each other;

d) immersion in the filled mass in each cavity, where the specified mass consists of these two masses, the cooling element at a temperature of less than 0 ° C, so as to determine in each cavity a known volume between the outer surface of the cooling element and the inner surface of the cavity, where the specified volume filled with two edible fat masses due to the plunger submerging, which displaces them to the walls and the edge of the cavity, while maintaining a clear separation of the linear view between them;

e) holding each cooling element in the desired position for a time ranging from 1 to 30 seconds, which thus cools a thin layer of the filled mass that is in contact with the specified cooling element;

g) removing each cooling element from each cavity, where a portion was determined, which consists of one layer containing two or more sub-parts of different colors that are clearly distinguishable from each other, each of which occupies a clearly defined area;

h) repeating stages a) to g) using two fat masses that differ from or are the same as the masses used in stage a) and the second filling form;

i) cooling both casting molds containing cavities with the obtained parts for a time ranging from 10 to 60 minutes, at temperatures ranging from 1 to 15 ° C;

K) heating the edge of the parts present in the cavities of at least one of the two filling forms;

l) connecting the two casting forms by sealing overlapping edges of the parts;

l) subjecting the molds, connected in book form, to a second stage of cooling for a time ranging from 5 to 120 minutes, with temperatures ranging from 1 to 20 ° C;

m) excavation of a hollow solid oral composition from a mold, obtained by soldering two parts.

It was then found that the two masses on a fatty basis remain separated from each other, forming different parts of one part, defined in each cavity, despite some operations that can cause mixing, in particular, vibration at stage d) and plunger immersion at stage d ). In particular, at the stage of vibration, despite the movement and energy transmitted to the two masses, the two molten masses from stage a) form a single body, characterized by a well-defined boundary between them; any air present is excluded, and two masses settle at the base of the cavity, representing a substantially flat surface in the direction of its edge. At the subsequent stage of immersion of the cooling element, the masses are squeezed upward, filling the space between the cooling element and the upper edge of the cavity. Despite this movement, they remain separated from each other by a well-defined boundary.

Thus, a single casting stage produces a portion of a solid oral composition, characterized by differently colored areas that are clearly separated, and where different colors are visible both from the inside and the outside.

Then a series of other parts were made in the second casting form by repeating stages a) -g). If the two fat masses from stage h) differ in different colors from the masses from stage a), parts of the second mold will be clearly distinguishable from parts of the first mold. However, if the colors of the masses from stage h) are identical to the colors from stage a), it is preferable that the nozzles from stage m) be arranged so as to pour the masses into different positions in each cavity with respect to the positions of the pouring from stage c).

Thus, in stages k) -m) they create a hollow solid oral composition by combining two separate parts with different parts on their inner and outer surface, where all of these parts have different colors or alternating colors that are clearly distinguishable and separated by distinct dividing lines. between one color and another, namely, no shading, preferably of a linear type. "Linear view" in this application means that the dividing line between two subunits, when viewed perpendicular to the cavities, appears to be essentially straight.

When the process is carried out on an industrial scale, the first and second filling forms are preferably arranged in series on a transport device, such as a conveyor belt or chain. The movement of the device moves the casting molds, preferably turning them in a horizontal plane, under the nozzles, thus determining the direction of movement of the casting molds. Nozzles from stages c) and m) are preferably aligned parallel or perpendicular to the direction of movement. These nozzles are preferably arranged symmetrically to the center of symmetry of each cavity when the casting mold is set for casting.

The time from step i) is preferably from 20 to 60 minutes, more preferably from 30 to 40 minutes. The temperature is preferably in the range from 2 to 13 ° C, most preferably from 3 to 10 ° C.

Stages d), e), g) and i) are preferably carried out under conditions of controlled air temperature and humidity; thus, limiting the spaces where these operations are carried out and providing suitable air blowing and conditioning systems is appropriate, since it is important to ensure that condensate does not form on parts of equipment or parts of edible masses. At stages d), e), g) and i) the humidity of the air is preferably less than 20% relative humidity, and the temperature is preferably from 0 to 20 ° C, more preferably from 10 to 18 ° C.

Therefore, it is preferable to include further the following stage:

o) the inclusion of inedible products or food in the cavity of one of the two filling forms, where parts are formed, as needed.

Hollow solid oral compositions may be eaten as they are, may form the outer shell of a product containing a food product with a filling function, or may contain an inedible product. The filling may preferably contain chocolate, chocolate substitute, creams, sugar, fudge, frappe, dairy derivatives, peanut butter, vegetable fats, fruits, hazelnuts, pistachios, and combinations thereof.

Alternatively, the solid oral composition thus formed may contain an inedible article. The specified inedible product is preferably a small toy contained in a protective sheath. Other inedible products used at stage o) may be, for example, heroes for collectibles, playing cards, promotional point codes, competitive coupons, cards with phrases, translated tattoos, stickers and their combinations.

The edible masses must fill the space between the cooling element and the cavities exactly down to their edges, without remaining below or protruding beyond the edges of the cavity, so that no waste is generated.

This is achieved by ensuring that no excess is poured, which would have to be removed by turning the potting molds, as is used in traditional production methods, for example, to produce chocolate egg shells. Waste can be avoided by pouring quantities of fat mass that accurately fill the space between the cavity surface and the surface of the cooling element.

The specified space or volume is determined in each case by the geometric shape of the cavity, the geometric shape of the cooling element and the extent to which the cooling element is immersed in the cavity; therefore, it varies according to the shape and thickness of the part to be obtained. When the specified volume is determined, the total number of masses poured into the cavity can be determined by filling systems, which volumetrically measure the same total as two masses, or, when the mass is determined based on the mass density, by gravimetric systems. When the total volume or mass of the two masses to be poured is determined, it is preferable that it differs by less than ± 5% by mass or volume, more preferably less than ± 1% and most preferably less than ± 0, five%.

Thus, the excess of two fat masses is not poured, avoid splashing onto the surface of the casting mold, and the edge of the two masses is flush with the edge of the cavity, which promotes the connection and preparation of a solid oral composition consisting of two parts preformed in the cavities of the casting molds.

At stage l), the forms can be connected in book form or connected by quickly turning one filling mold and immediately placing it on another, preferably followed by pressure with a cooling element, possibly vibrating, to ensure complete connection of the hollow solid oral compositions.

Waste disposal is a preferred aspect of the invention. In the traditional manufacture of solid oral fat-based food compositions consisting of a single food product, such as a layer of milk chocolate, the waste can be collected and returned to circulation, even continuously, because, when melted or re-tempered, they can be poured into other cavities.

The same applies to multi-layer solid oral compositions in which the first layer is poured and hardened before the second is poured, thus allowing the waste from the two poured masses to be returned to production separately.

On the contrary, in the method according to the present invention, at least two different masses are poured simultaneously into the same cavity and sealed along the dividing line, so that any excess poured or sprayed onto the potting mold will inevitably consist of a mixture of two masses, and It is impossible to return to production, because it will have a different color, taste and aroma and other ingredients from each of the original cast mass.

This problem is even more acute if the parts should be made from sub parts, all of which have different colors, perhaps making all solid oral compositions of different colors.

In fact, it is preferable to obtain a food product according to the method of the present invention, in which the masses from step a) are not the same as the masses from step h).

Particularly preferably, the food product resulting from the method according to the present invention consists of masses with the same mass and size; therefore, due to the need to avoid waste, preferably the masses from stages a) and h), taken separately, have the same mass with a maximum deviation of ± 0.1 g, more preferably ± 0.05 g and most preferably ± 0.02 g

The method of the invention may also include an additional step, in which the products resulting from step n) are wrapped in a wrapper, which indicates that it contains a food product consisting of parts painted in different colors.

The method according to the invention is preferably carried out by controlling the viscosity of the masses to be poured, in contrast to the prior art, which used cold finger technology; preferably, the masses from step c) have a minimum viscosity at 40 ° C equal to 100 cP and a maximum viscosity of 20,000 cP.

Also preferably, the masses from step c) have viscosities that differ by less than 10% (calculated from the highest viscosity).

In order to obtain two molded masses for immersing the cooling element, preferably, the casting molds from stage d) are subjected to vibration for 1-120 seconds at a frequency of 500 to 50 Hz and an amplitude of 5 to 0.1 mm. The frequency of vibration is preferably in the range of 200 to 80 Hz, and most preferably from 150 to 100 Hz. The amplitude of the vibration is preferably in the range from 2 to 0.5 mm and more preferably from 1.7 to 1 mm.

It has now been unexpectedly discovered, obviously, contrary to common sense, that different masses poured into each cavity do not mix with each other at this stage, but remain separated by a well-defined separation area, and also form a flat upper surface, which allows the space between the cavity and the cooling element should be filled exactly, thus helping to position the edge of the part flush with the edge of the cavity.

Also preferably, the cooling elements of steps d) and o) have a temperature ranging from -30 ° C to -5 ° C, more preferably from -10 ° C to -25 ° C, and most preferably from -15 ° C to - 22 ° C.

At least 90% by weight of said edible masses on a fat basis, more preferably at least 96% and most preferably at least 99% by weight, consist of chocolate, chocolate substitute, or combinations thereof.

The masses of stages a) and h) can be tempered, for example, if they consist mainly of chocolate or chocolate substitutes that require tempering.

Food coloring, vegetable derivatives, flavoring agents, acidulants, water and inclusions can preferably be added to each of the masses, independently of each other.

Solid oral compositions made from a variety of layers of different fatty masses, such as traditional eggs with a surprise with a brown outer layer and a white inner layer, are made by successive fills in various filling devices. However, the applicant has found that one operation of pouring onto a casting mold can be accomplished by using one casting device equipped with four or more casting nozzles per cavity, where each nozzle is intended to pour one of the edible masses from steps a) and h). The first and second filling forms are moved by a conveyor device for their sequential placement under the filling device.

Preferably, two or more filling nozzles work simultaneously, pouring the edible masses from stage a) into the cavity of the first mold, and then the other nozzles simultaneously pour the edible masses from stage h) into the cavity of the second mold.

Thus, the product obtained by the method described is a hollow solid oral composition formed by a fat based mass, preferably based on chocolate or a chocolate substitute, preferably differing in different colors, clearly separated from each other, to form different sub parts of the resulting solid oral composition.

The specified food product, in turn, can be placed in a hollow solid oral composition consisting of fat-based food products.

Thus, the product is a new food product that offers a new combination of shapes and colors and the ability to combine different tastes and flavors, thus providing new opportunities to meet the growing demands of consumers.

The specified food product on a fatty basis consists of a hollow shell, consisting, in turn, of two solid oral parts and containing three or more sub-parts, consisting of masses colored in different ways relative to each other or painted in an alternating manner, which occupy areas that differ well defined boundaries between one area and another, where areas are easily distinguishable both outside and inside the hollow figure, since they are located next to each other in the same layer.

Preferably, the number of subparts and the above-mentioned respective regions is four, and they are colored differently relative to each other, as schematically shown in FIG. 1. Alternatively, the colored areas may have two different colors arranged in an alternating manner, as schematically shown in FIG. 2, where a and a1 are brown subparts, a b and b1 are white subparts. The “a” and “b” parts are the first single-layer part, and the “a1” and “b1” parts are the second single-layer part.

The food product is also preferably characterized by the possibility of dividing said regions into groups and / or individually manually by breaking them along predetermined fault lines. Fault lines can occur, preferably, from the soldering lines of the two parts that make up the hollow shell, the connecting lines of different masses, the notches on the inner or outer surface of the hollow figure and / or combinations thereof.

This possibility constitutes an improvement of the system used for existing products in the same category on the market, since in the case of multilayer products, different areas are inseparable from each other due to the large contact area between them. In contrast, in the product according to the invention, the masses form a single layer, so that the connection between different areas is equivalent to the thickness of the hollow shell, which makes the separation easier. Thus, consumers can eat a product entirely or divided into its constituent areas as they prefer. As will be illustrated below, different masses may also differ in terms of other organoleptic properties, such as taste and aroma, acidity, and so on, which means that consumers have access in one product to a combination of several impressions of taste and aroma.

The compositions of the invention preferably have a thickness of less than 5 mm and more preferably less than 3 mm. In particular, an average thickness in the range of 1.5 mm to 2.1 mm is preferred.

The masses that form the food product of the present invention preferably consist of at least 90%, more preferably at least 96%, and most preferably at least 99% by weight of chocolate, chocolate substitute, or combinations thereof. One or more masses preferably consist entirely of one of the varieties of chocolate.

In addition, each sub-portion and the corresponding region of the solid oral composition preferably differ independently of others by the presence, if necessary, of various dyes, vegetable derivatives, flavoring agents, acidity, inclusions, amounts of water, and combinations thereof.

The color of each area may be the color of the mass of which it consists, for example, white for white chocolate, dark brown for dark chocolate, and so on, or the color may be imparted or influenced by the addition of dyes. Preferred dyes are food dyes that are retained by the fatty base. Coloring compositions on a fatty basis are preferably contained in a percentage of less than 2%, more preferably less than 1%.

Preferred corrigentov are fat soluble corrigentov regardless of taste and aroma, which they give. All flavors can be used, in particular fruits and berries, nuts, spices, peppermint, and combinations thereof. Each area preferably contains less than 1% flavor, more preferably less than 0.7%, and most preferably from 0.6% to 0.1%.

Each subpart may alternatively be characterized by its own taste and aroma, depending on the food product that constitutes its main ingredient. For example, there may be subparts and corresponding areas with the taste and aroma of white chocolate, milk chocolate, dark chocolate and janduyi.

Food acids, possibly buffered with their salts, can also be added in each mass, and thus to each subpart and the corresponding region, independently of the others. Food acids can be selected from citric, malic, lactic, tartaric, adipic, fumaric and acetic acid, and combinations thereof. The total amount of acids and their salts, which is added, is preferably from 1% to 0.01% by weight of each region, more preferably from 0.7% to 0.02% and most preferably from 0.4% to 0.04% .

Each subpart may contain an amount of water added, preferably in the range of 0.2% to 0.005%, and more preferably from 0.1% to 0.01%.

Each sub-portion and the corresponding region may also contain inclusions, preferably selected from chopped walnuts, hazelnuts, almonds, peanuts, cocoa, dried fruits, biscuits, toasted cereals, ground cereals, puffed rice and confectionery in granular form.

The combination of these elements (color, taste and aroma, acidity and inclusions) contributes to the fact that each subpart and corresponding area is unique and distinct from the others.

Specific combinations of color, taste and flavor, which reproduce the natural combination of food, such as fruit or type of chocolate, are also preferred because they enhance sensory sensitivity. For example, the pink area may advantageously include a strawberry flavor and aroma; on the contrary, the area with the taste and aroma of milk chocolate will predominantly have a light brown color. Thus, the sensory experience of the consumer, who can eat the product as is or divide it into areas or groups of areas, is further enriched.

Preferably, the food product resulting from this method consists of areas of the same size, and therefore of the same mass; the individual masses that make up the respective areas thus preferably have the same mass with a maximum tolerance of ± 0.1 g, more preferably ± 0.05 g and most preferably ± 0.02 g

The food product of the present invention may also advantageously contain an edible filling or inedible product.

The food product described so far, in turn, can be placed in a hollow solid oral composition consisting of fat-based food products.

Examples

Example 1 (invention)

Hollow spherical shell:

- Diameter 5.5 cm

- Thickness: 1.8 mm

- The put layers: one layer

- Appearance: four segments of different colors, which divide the sphere into four equal areas.

Each segment consists of a mass having the following composition:

In the above description and the following claims, the terms:

- "(solid oral) compositions", "products", "food products" and "foodstuffs" should be considered synonymous;

- “cooling element” shall mean a cooling element having an external surface, which preferably corresponds to the internal surface of the mold cavity.

The invention is obviously not limited to the specific embodiments described above; Numerous modifications of details that are within the competence of a person skilled in the art can be made, while still remaining an area for innovation, as defined in the appended claims.

Claims (28)

1. The method of obtaining hollow solid oral compositions obtained by combining two distinct separately molded monolayer parts consisting of fat-based food products, which, in turn, contain two or more sub-portions of different colors, where this method includes the following stages: a) simultaneous pouring into each cavity of the first casting mold of the measured amount of at least two edible masses on a fatty basis of different colors through separate nozzles for each mass; b) subjecting said first mold to vibration to level the masses present in each cavity without mixing them; c) immersion into the masses filled into each cavity of a cooling element with a temperature of less than 0 ° C for a time ranging from 1 to 30 s to form and cool a thin layer of filled edible masses between the outer surface of the cooling element and the inner surface of the cavity where for the indicated masses an explicit separation between them is preserved; d) removing each cooling element from its cavity, where a monolayer part was formed, consisting of at least two parts of different colors; e) repeating stages a) to d) in the second potting form using at least two fat masses which differ from the masses used in stage a) or are the same as the masses used in stage a); e) subjecting both pouring molds to the first cooling stage; g) heating the edge of said single-layer parts present in the cavities of at least one of the two embedding molds; h) connecting the two casting forms by sealing the overlapping edges of these single-layer parts; i) subjecting the joint casting forms to a second cooling stage; m) a hollow out of the molds of a hollow solid oral composition obtained by soldering two single-layer parts, where these edible masses on a fatty basis have viscosities that differ by less than 10% at the filling stage. 2. A method according to claim 1, wherein said stage of subjecting the casting mold to vibration b) has a duration ranging from 1 to 120 s, with a frequency of 500 to 50 Hz and an amplitude of 5 to 0.1 mm. 3. A method according to claim 1 or 2, wherein said first stage of cooling of the embedding mold e) is carried out at a temperature of from 1 to 15 ° C for a time from 10 to 60 minutes. 4. The method according to paragraphs. 1, 2 or 3, where the specified second stage of cooling the mold and) is carried out at a temperature of from 1 to 20 ° C for a time from 5 to 120 minutes 5. A method according to any one of claims. 1-4, where at 40 ° C the specified edible masses on a fat basis have a minimum viscosity of 100 cP and a maximum viscosity of 20,000 cP. 6. A method according to any one of claims. 1-5, where these edible masses have the same mass with a tolerance of ± 0.1 g 7. A method according to claim 1, where the specified cooling element used in stage C), has a temperature of from -30 to -5 ° C. 8. A method according to any one of claims. 1-7, where at least 90% by weight of the specified edible masses on a fat basis consist of chocolate, chocolate substitute or combinations thereof. 9. The method according to claim 8, wherein one or more of the following is added to each of the masses independently of the others: food coloring, flavoring agents, acidulants, water and inclusions selected from chopped walnuts, hazelnuts, almonds, peanuts, cocoa, dried fruits , biscuits, toasted cereals, airy cereals, puffed rice and pastries in granular form. 10. A method according to any one of claims. 1-9, where the specified stage of filling is carried out on a single filling device, where edible masses are sequentially filled into said first and second filling forms, which are rotated in a horizontal plane by a transport device, where the specified filling device includes at least four filling nozzles per cavity, Each nozzle is designed to fill one of the edible masses from stages a) and e). 11. A method according to claim 10, where two or more filling nozzles operate simultaneously, pouring the edible masses from step a) into the cavity of the first mold, after which the other nozzles simultaneously pour the edible masses from step e) into the cavity of the second mold. 12. A method according to any one of claims. 1-11, where the specified measured amount of edible fat mass, poured into each cavity of the mold, is such as to fill the space between the cooling element and the cavity exactly up to its edge during stage c), without overflowing, so as not to generate splashing from the mold forms that require re-processing. 13. The method according to p. 1, where for the specified first stage of the cooling of the mold (e) should be the stage m) the inclusion of inedible products or food in the cavity of one of the two filling forms with single-layer parts of solid oral compositions. 14. A method according to any one of claims. 1-13, further comprising a stage: o) wrapping the obtained hollow solid oral compositions in a wrapper, which shows that it contains a food product consisting of parts painted in different colors. 15. Edible composition on a fatty basis, obtained by the method according to any one of paragraphs. 1-14, consisting of a hollow shell containing two single-layer parts, each of which contains two or more sub-parts, consisting of masses painted in different colors, which occupy areas that differ in clear boundaries between one region and the next, where these areas are easily distinguishable both outside and inside the hollow shell and are located next to each other in the same layer.

Images