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UA95061C2 - Способ получения модифицированного кондитерского изделия, шоколадного кондитерского изделия с начинкой, изделия с начинкой и устройство для получения кондитерского изделия с начинкой - Google Patents

Способ получения модифицированного кондитерского изделия, шоколадного кондитерского изделия с начинкой, изделия с начинкой и устройство для получения кондитерского изделия с начинкой

Info

Publication number
UA95061C2
UA95061C2 UAA200701875A UAA200701875A UA95061C2 UA 95061 C2 UA95061 C2 UA 95061C2 UA A200701875 A UAA200701875 A UA A200701875A UA A200701875 A UAA200701875 A UA A200701875A UA 95061 C2 UA95061 C2 UA 95061C2
Authority
UA
Ukraine
Prior art keywords
filled
product
confectionary product
edible
filling
Prior art date
Application number
UAA200701875A
Other languages
English (en)
Ukrainian (uk)
Inventor
Ральф Шмідт
Крістіан В. Юнг
Original Assignee
Крафт Фудз Р Унд Д, Інк.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=36696410&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=UA95061(C2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Крафт Фудз Р Унд Д, Інк. filed Critical Крафт Фудз Р Унд Д, Інк.
Publication of UA95061C2 publication Critical patent/UA95061C2/ru

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/005—Moulding, shaping, cutting or dispensing chocolate
    • A23G1/0053—Processes of shaping not covered elsewhere
    • A23G1/0063—Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum or an endless band, or by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding or transfer moulding
    • A23G1/0066—Processes for laying down material in moulds or drop-by-drop on a surface, optionally with associated heating, cooling, portioning, cutting cast-tail or anti-drip processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting or dispensing chocolate
    • A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
    • A23G1/205—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum or an endless band, or by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding or transfer moulding
    • A23G1/206—Apparatus for laying down material in moulds or drop-by-drop on a surface, optionally with associated heating, cooling, portioning, cutting cast-tail or anti-drip device
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/007—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/0072—Processes for laying down the liquid, pasty or solid materials in moulds or drop-by-drop, on a surface or an article being completed, optionally with the associated heating, cooling, proportioning, cutting cast-tail, antidripping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/007—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/0074—Processes for closing the hollows after filling or for scraping the edges or the lids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/2038—Apparatus for closing the hollows after filling; Apparatus for scraping the edges or the lids

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Способ получения модифицированного кондитерского изделия предусматривает получение предварительно изготовленной съедобной оболочки с полостью и одним открытым верхним концом, причем предварительно изготовленная съедобная оболочка образована из съедобного материала; отсаживание начинки и съедобного покрывающего материала по существу одновременно с соплового узла, который имеет внутреннее и внешнее концентрические сопла, таким образом, что съедобный покрывающий материал протекает через внешнее сопло, а начинка протекает через внутреннее сопло и наносится непосредственно в полость, чтобы сначала заполнить полость в предварительно изготовленной съедобной оболочке, при этом, вмещая начинку в предварительно изготовленную съедобную оболочку, а съедобный покровный материал, который отсаживается из внешнего сопла, образует покрытие на открытом конце предварительно изготовленной съедобной оболочки, с получением кондитерского изделия с начинкой. Начинка может включать начинки на водной основе и начинки на жировой основе, съедобная оболочка и съедобный покровный материал могут быть получены из шоколада, леденца, карамели, ириса или подобных съедобных материалов.
UAA200701875A 2006-02-23 2007-02-22 Способ получения модифицированного кондитерского изделия, шоколадного кондитерского изделия с начинкой, изделия с начинкой и устройство для получения кондитерского изделия с начинкой UA95061C2 (ru)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP06003684A EP1825760B1 (en) 2006-02-23 2006-02-23 Process for production of filled one-shot confectionery products

Publications (1)

Publication Number Publication Date
UA95061C2 true UA95061C2 (ru) 2011-07-11

Family

ID=36696410

Family Applications (1)

Application Number Title Priority Date Filing Date
UAA200701875A UA95061C2 (ru) 2006-02-23 2007-02-22 Способ получения модифицированного кондитерского изделия, шоколадного кондитерского изделия с начинкой, изделия с начинкой и устройство для получения кондитерского изделия с начинкой

Country Status (8)

Country Link
US (1) US20070196548A1 (ru)
EP (2) EP1825760B1 (ru)
AT (1) ATE552732T1 (ru)
CA (1) CA2578331C (ru)
NO (1) NO332326B1 (ru)
PL (1) PL1825760T3 (ru)
RU (2) RU2425584C2 (ru)
UA (1) UA95061C2 (ru)

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* Cited by examiner, † Cited by third party
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PL2268155T3 (pl) * 2008-04-14 2015-12-31 Mondelez Int Amea Pte Ltd Galaretkowy wyrób cukierniczy
GB0808335D0 (en) 2008-05-08 2008-06-18 Nestec Sa Moulding of chocolate
WO2009140351A2 (en) * 2008-05-14 2009-11-19 Cadbury Adams Usa Llc Confectionery with enzymatically manipulated texture
US20100055257A1 (en) * 2008-08-31 2010-03-04 Dana Petersen Hervig Chocolate candy
GB0819683D0 (en) * 2008-10-27 2008-12-03 Cadbury Holdings Ltd Process for the preparation of centre-filled chocolate products
JP5688885B2 (ja) * 2009-09-03 2015-03-25 株式会社ロッテ チョコレート食品およびその製造方法
JP2012065611A (ja) * 2010-09-24 2012-04-05 Lotte Co Ltd 内容物充填チョコレートの製造方法およびその方法で製造されたチョコレート
EP2625963A1 (de) * 2012-02-08 2013-08-14 Bühler Bindler GmbH Giessmaschine und Verfahren zur Herstellung eines Verschlusses für ein hohlkörperartiges Verzehrgut
US11026438B2 (en) 2014-02-27 2021-06-08 The Hershey Company Confectionery product and method of making
US10959445B2 (en) * 2015-03-03 2021-03-30 Chocolate House Incubator Retail, Llc Food products with shells that are dissolved or melted to release ingredients and form heated beverages
EP3278669B1 (de) 2016-08-05 2020-06-10 Griesson - de Beukelaer GmbH & Co. KG Verfahren zur herstellung einer backware und backware
BE1025494B1 (nl) * 2017-08-24 2019-03-25 Pralinart Naamloze Vennootschap Werkwijze en inrichting voor het vervaardigen van een assortiment van pralines
IT201800004344A1 (it) * 2018-04-10 2019-10-10 Macchina dosatrice one-shot.
TWI721330B (zh) * 2018-11-05 2021-03-11 妮娜有限公司 包餡巧克力片的製作方法
IT201800010552A1 (it) * 2018-11-23 2020-05-23 Soremartec Sa Processo per depositare materiale alimentare allo stato fluido in una cavità di formatura di uno stampo
BE1028030B1 (nl) * 2020-07-24 2021-08-27 Confiserie Elise Werkwijze voor het maken van een ijspraline en ijspraline verkrijgbaar uit de werkwijze
EP4082352B1 (en) * 2021-04-27 2024-01-24 Selmi S.r.l. Machine for producing a filled foodstuff product

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US2876103A (en) * 1956-11-02 1959-03-03 Gustav & Wilhelm Heller Process of making liquid-filled crustless confectionery
DK0485654T3 (da) * 1990-11-15 1995-05-15 Frisco Findus Ag Fremgangsmåde og apparat til fremstilling af en luftig dessertvare
JP2749211B2 (ja) * 1990-12-10 1998-05-13 明治製菓株式会社 気泡含有油脂性クリーム入りチョコレートの製法
US5180602A (en) * 1991-08-19 1993-01-19 Apv Baker Inc. Method and apparatus for controlled molding of chocolate shell goods and the like
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EP0776608B1 (en) * 1995-10-30 2002-02-27 Societe Des Produits Nestle S.A. Chocolate forming
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EP0938847A1 (en) * 1998-01-27 1999-09-01 Societe Des Produits Nestle S.A. A process for the preparation of a chilled product
EP1101705B1 (en) * 1999-11-18 2003-02-12 Societe Des Produits Nestle S.A. A food product and its packaging
RU2198532C2 (ru) * 2000-02-04 2003-02-20 Общество с ограниченной ответственностью Фирма "Кондитер" Рецептуры для набора шоколадных конфет "ассорти"
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GB2367736A (en) * 2000-10-10 2002-04-17 Nestle Sa Water-based hydrocolloid casing
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Also Published As

Publication number Publication date
EP1825760A1 (en) 2007-08-29
NO20071013L (no) 2007-08-24
NO332326B1 (no) 2012-08-27
ATE552732T1 (de) 2012-04-15
EP1825760B1 (en) 2012-04-11
EP2277385A1 (en) 2011-01-26
PL1825760T3 (pl) 2012-09-28
RU2007106807A (ru) 2008-08-27
RU2425584C2 (ru) 2011-08-10
US20070196548A1 (en) 2007-08-23
RU2011115746A (ru) 2012-10-27
CA2578331A1 (en) 2007-08-23
CA2578331C (en) 2014-07-22

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