[go: up one dir, main page]

WO1997034500A1 - Procede de fabrication d'articles comestibles - Google Patents

Procede de fabrication d'articles comestibles Download PDF

Info

Publication number
WO1997034500A1
WO1997034500A1 PCT/GB1997/000717 GB9700717W WO9734500A1 WO 1997034500 A1 WO1997034500 A1 WO 1997034500A1 GB 9700717 W GB9700717 W GB 9700717W WO 9734500 A1 WO9734500 A1 WO 9734500A1
Authority
WO
WIPO (PCT)
Prior art keywords
nozzle
dispensing
relative movement
support surface
edible
Prior art date
Application number
PCT/GB1997/000717
Other languages
English (en)
Inventor
Albert Zumbe
Brendan Wymbs
Original Assignee
Cadbury Schweppes Plc
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
Application filed by Cadbury Schweppes Plc filed Critical Cadbury Schweppes Plc
Priority to EP97908345A priority Critical patent/EP0901326A1/fr
Priority to AU20331/97A priority patent/AU2033197A/en
Publication of WO1997034500A1 publication Critical patent/WO1997034500A1/fr

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
    • 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
    • A23G3/2069—Moulding or shaping of cellular or expanded articles
    • 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
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G3/0257—Apparatus for laying down material in moulds or drop-by-drop on a surface, optionally with the associated heating, cooling, portioning, cutting cast-tail, 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0294—Moulding or shaping of cellular or expanded articles
    • 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
    • A23G3/203—Apparatus 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 device

Definitions

  • This invention relates to a method of producing shaped edible articles, eg articles of confectionery having a distinctive shape such as an animal shape.
  • a method of producing shaped edible articles comprising repeatedly effecting the steps of:
  • step (i) the relative movement in step (b) is effected in at least three consecutive stages such that each stage includes relative movement in a direction which is different to that in the adjacent stage(s), and/or
  • step (ii) more than one volume is dispensed during step (a), and step (b) is effected between dispensing of successive volumes and/or during dispensing of at least one of said volumes.
  • the flow of edible material through the nozzle may be split during deposition of the or at least one of the volumes being dispensed in step (a).
  • the nozzle may dispense more than one edible material, for example an edible filling material within an outer shape-sustaining edible material in the or at least one of the volumes dispensed in step (a).
  • the volumes dispensed may be the same or different.
  • the dispensing rate through the nozzle may be varied at any stage during dispensing of the or any one or more of the volumes.
  • At least one relative separating movement between the nozzle and the support surface is preferred during formation of the edible article.
  • said relative movement in at least one of said consecutive stages comprises relative movement in at least two directions.
  • One of said directions is preferably in the direction of separation of the nozzle and the support surface.
  • the nozzle and the support surface may be relatively moved together or apart.
  • Said relative movement may include one stage (preferably a first stage) in which said relative movement is effected in one longitudinal direction, another stage (preferably a second stage) in which said relative movement is effected in an opposite longitudinal direction and a further stage (preferably a third stage) in which said relative movement is effected in the same longitudinal direction as in said one stage.
  • relative separating movement between the nozzle and the support surface is effected as well as relative movement in said opposite longitudinal direction.
  • Said relative movement in said further stage may be shorter than said relative movement effected in said one stage.
  • relative movement may further include relative movement of the nozzle and the support surface towards each other.
  • step (a) first, second and third volumes are dispensed, and relative movement in step (b) is effected during dispensing of the first and third volumes, and between dispensing of the first and second volumes.
  • step (b) the relative movement effected during dispensing of the first and second volumes involves separating movement between the nozzle and the support surface, preferably accompanied by relative longitudinal movement.
  • the relative movement during the dispensing of the third volume is a relative longitudinal movement between the nozzle and the support surface and a relative separating movement.
  • the flow through the nozzle may be divided laterally with respect to the direction of the relative longitudinal movement during or after dispensing of the third volume.
  • the method according to said second series of embodiments can be used to produce shaped edible articles having a rabbit-like form, with a tail or paws of the rabbit preferably being formed by means of said adherent portion of the material according to said first aspect of the present invention.
  • the paws are to be defined by the adherent portion, the latter is laterally divided during or after dispensing of the third volume.
  • step (b) during dispensing of at least one of the volumes during step (a), relative movement in step (b) is effected by effecting relative longitudinal movement between the nozzle and the support surface in one direction and, during such longitudinal relative movement, effecting a series of relative lateral movements (preferably apart and together movement) so as to form a serpentine shape.
  • This can be used in the formation of an shaped article having the form of an animal with a serpentine body or tail, with a tip of the tail preferably being formed by means of said adherent portion of the material according to said first aspect of the present invention.
  • a method of producing shaped edible articles which comprises a combination of the above defined methods according to said first and second aspects of the present invention.
  • the present invention in all of its aspects and embodiments, it is preferred for there to be a multiplicity of said dispensing nozzles.
  • the multiplicity of dispensing nozzles are preferably arranged so that the step of effecting relative movement includes simultaneous relative movement between all of the nozzles and said support surface.
  • the nozzles may be spaced apart and the dispensing may be so arranged that the materials dispensed during a dispensing step from at least two adjacent nozzles join together to define joined edible articles. Any number of edible articles may be joined together.
  • said support surface is a moving surface which, in use, moves under the dispensing nozzle or nozzles which are also arranged to move in both directions longitudinally of the direction of movement of the surface.
  • the nozzles also may be arranged to be moved laterally of the direction of movement of the support surface and/or towards and away from said surface.
  • Fig. 1 is a schematic view illustrating a method of producing shaped edible articles in the form of marshmallow ducks according to said first and second aspects of the present invention
  • Fig. 2 is a side elevation of an apparatus suitable for producing a multiplicity of rows of shaped articles as illustrated in Fig 1 ;
  • Figs. 3(a) to 3(d) shows various ways in which shaped articles can be produced by appropriate design of the equipment and mode of operation;
  • Figs. 4(a) to 4(c) are front, back and side views of a shaped article in the form of a rabbit produced in accordance with both aspects of the present invention
  • Fig. 5 is a schematic view showing how the apparatus can be used to form the rabbit shape of Figs 4(a) to 4(c);
  • Fig. 6 is a schematic view showing how the apparatus can be used to form shaped articles in the form of mythical serpents or so-called Loch
  • Fig. 7 is a sectional view of a depositor head having a nozzle arranged to deposit an edible filling material within an outer, edible shape-retaining material.
  • a variable speed moving belt conveyor whose upper support surface 10 moves horizontally in the direction of arrow A under a depositor head 12 furnished with downwardly extending dispensing nozzles 14 (only one shown), each of which is arranged to deposit successively predetermined volumes of shape-sustaining edible marshmallow material 16 onto the upper surface 10 of the conveyor.
  • the depositor head 12 is mounted for movement along three mutually perpendicular axes relative to the upper surface of the conveyor 10.
  • the head 12 is movable (a) horizontally both in the direction of movement A of the upper surface 10 of the conveyor and opposite to such direction, (b) horizontally in both directions perpendicular to the direction of movement A, and (c) vertically towards and away from the upper surface 10 of the conveyor.
  • Relative movement between the depositor head 12 and the support surface 10 is controlled so as to cause each volume of material dispensed through each nozzle 14 to adopt the shape or outline of a duck. This is effected in three consecutive deposition stages which will now be described.
  • the upper surface 10 is moved at a constant rate in the direction of arrow A.
  • the depositor head 12 is moved in the direction of arrow A but at a slower speed than the speed of the upper surface 10 to define the rear and back of the body of the duck.
  • the centreline of the resultant deposit in this first deposition stage is indicated by line 18 in Fig 1.
  • the depositor head 12 is moved upwardly away from the upper surface 10 and is also simultaneously moved in the direction of arrow A but at an increased rate which exceeds the rate of movement of the upper surface 10.
  • This is the second deposition stage and defines the front of the body, the neck and the rear part of the head of the duck.
  • the centreline of the resultant deposit is indicated by line 20 in Fig 1.
  • the depositor head 12 is moved in the direction of arrow A but at a slower rate than the upper surface 10 and is also simultaneously moved downwardly to a small extent towards the upper surface 10. This produces the remainder of the head of the duck and the beak.
  • the centreline of the resultant deposit is indicated by line 22 in Fig. 1.
  • dispensing of the material through the nozzle 14 is ceased and the manifold 12 is moved downwardly towards the upper surface 10 in preparation for the first deposition stage to form the next duck.
  • Such movement downwardly completes the beak of the duck and also severs the deposited material from a portion of the material which has emerged from the nozzle 14 but which remains adhering to the outside of the rim of the nozzle 14.
  • This adherent portion of the material 16 then forms the tail 24 of the succeeding duck.
  • the tail 24 is defined at the beginning of the first deposition stage described above.
  • the equipment illustrated in Fig 2 has depositor head 12 which comprises a depositor head manifold assembly incorporating a valve arrangement of the type described in GB- A-2164727.
  • depositor head 12 which comprises a depositor head manifold assembly incorporating a valve arrangement of the type described in GB- A-2164727.
  • a multiplicity of outlet nozzles 14 which extend as a row perpendicularly of the direction of movement A of the upper surface 10 of variable speed conveyor 28.
  • the equipment includes a controller 30 which is arranged to control the aforesaid movements of the manifold 12 relative to the upper surface 10 of the conveyor 28, the quantities of edible material 16 which are dispensed through the outlet nozzles 14 and the speed of movement of the conveyor to deposit the required shapes.
  • Fig. 2 also shows a first hopper 32 from which liquid coating chocolate is fed onto the surface 10 of the conveyor via primary and final feeders 34 and 36 respectively to form a layer on the surface 10 in advance of the deposition head 12.
  • the thickness of this layer of chocolate is controlled by means of scraper gate 38 so that the marshmallow ducks are deposited onto such layer.
  • a second hopper 40 Downstream of the depositor head 12, there is provided a second hopper 40 from which liquid coating chocolate is fed via primary and final feeders 42 and 44 to provide a chocolate coating over the marshmallow ducks.
  • the coated ducks are then transferred from the surface 10 of the conveyor 28 onto a wire mesh conveyor 46 fitted with a mechanical vibrator 48 which serves to remove surplus coating chocolate which drains through the wire mesh and into a collection bin 50 for re-cycling.
  • a blower 52 serves to direct cold air onto the coated ducks to set the chocolate coating.
  • FIGs 3(a) to 3(d) various configurations of deposit are shown.
  • thirty outlet nozzles 14 are arranged in five groups of six, with each outlet nozzle in each group being sufficiently close to the adjacent one(s) that joined duck shapes are produced so that the resulting article consists of a side-by-side row of six joined ducks which can be sold for separation at will by the purchaser.
  • FIG 3(b) thirty six outlet nozzles 14 are arranged in six groups of six.
  • Fig 3(c) forty two outlet nozzles 14 are arranged in seven groups of six, whilst in Fig 3(d), twenty four outlet nozzles 14 are provided which are sufficiently separated to produce discrete duck shapes which can be sold individually if desired.
  • the rabbit shape illustrated therein is formed by three volumes 60, 62 and 64 defining the body, head and ears, respectively, of the rabbit, with a tail 66 or two front paws 68 being defined by an adherent portion of the preceding deposit as described below.
  • the volume 60 together with the tail 66 or paws 68 is formed by depositing an appropriate quantity of the shape-retaining material onto the support surface 10 with nozzle 14 complete with adherent portion of material from the previous dispensing operation being moved at the same speed and in the same direction as the surface 10 but also away from the latter so that the net relative movement of the outlet end of the nozzle 14 is away from the surface 10 until it is disposed at P,.
  • the nozzle 14 is then moved away from the surface 10 and at a slightly faster rate than the surface 10 so as to bring the outlet end of the nozzle 14 to point P 2 at which it is then maintained relative to the surface 10.
  • the volume 62 which is smaller than the volume 60, is then deposited so as to define the head of the rabbit.
  • the volume 64 is deposited whilst the nozzle 14 is moved relative to the surface 10 longitudinally at a slightly slower rate than the rate of movement of the surface 10 and also away from the latter. Depositing of the volume 64 ceases when the nozzle has reached point P 3 . During depositing of the volume 64, the dispensing rate is reduced so as to produce a tapered form to the volume 64.
  • a tapered dividing blade 70 is moved obliquely downwardly so as to separate the volume 64 laterally whereby to define the ears of the rabbit (see particularly Figs 4a and 4b) and also the paws 68 for the next succeeding rabbit to be formed.
  • an obliquely movable dividing blade 72 may be provided if a tail 66 is to be formed by the adherent portion instead of the paws 68.
  • the nozzle 14 may have a circular or an oval cross-section.
  • the serpent form is produced by depositing a single volume of material from the nozzle 14 whilst moving it longitudinally at a faster rate than the surface 10 and, at the same time, moving the nozzle 14 up and down relative to the surface 10.
  • the material is dispensed at a rate which varies to produce the required cross-sectional area longitudinally of the deposited shape.
  • a wire cutter 74 is used to cut the deposit from the nozzle 14 and to shape the head of the serpent.
  • the depositor head comprises a body 80 formed of two parts 80a and 80b connected together by a hinge 81 and securing screws 82.
  • the body 80 has first and second adjustable inlet connectors
  • the body 80 has a multiplicity of nozzles 14 (only one shown). Each nozzle 14 communicates with the inlet connectors 83 and
  • a rotary valve member 86 for all of the nozzles 14 are connected to a common rotary spindle 88.
  • Each rotary valve member 86 is rotatably mounted in a respective PTFE valve cup 90 fixed in the body 80.
  • the first inlet connector 83 communicates with a first passage 92 in each valve cup 90.
  • a passage 94 through each valve member 86 serves to provide communication between the passage 92 and the nozzle 14 in the illustrated rotary position of the valve member 86. Rotary movement of the valve member 86 away from this position closes the valve.
  • the second inlet connector 84 communicates with a second passage 96 in each valve cup 90.
  • a passage 98 in the valve member 86 communicates with a cranked pipe 100 which extends within the passage 94 so as to terminate coaxially within the latter at a location adjacent the nozzle 14.
  • the filling material can be supplied from the second inlet connection 84 via the second passage 96, passage 98 and pipe 100 to be dispensed through the nozzle 14 in a condition in which it is laterally surrounded by the shape-retaining material.
  • the shape-retaining material may be dispensed without edible material during an initial stage and a final stage so that the edible material becomes completely encapsulated in the deposit.
  • the flow rates can be set by individual adjustment of the inlet connectors 83 and 84.
  • a marshmallow composition comprises (by weights- Sugar 38.94% Mylose syrup (1) 36.33%
  • the above ingredients except for the corn starch, are mixed and cooked in a continuous cooker and whipped to incorporate air until the desired density (about 0.30 g/cm 3 ) is achieved.
  • the aerated marshmallow composition is then in a suitable form for depositing as described above.
  • the corn starch is added as a coating to prevent the shaped articles from sticking together.
  • the gelatine is dissolved in 4 kgs of the water. All of the remaining ingredients are emulsified with the remainder of the water (14 kg) and cooked to 1 14°C. The gelatine dissolved in the water is then added and the resultant mixture whipped to a density of 0.2 g/cm 3 , at which stage the composition is in a suitable condition for depositing to form the desired shaped articles.
  • the milk powder is hydrated in the water at 60°C and the fat (melted), GMS, salt, sugar and molasses are added.
  • the resultant mixture is then emulsified whilst heating to 75°C.
  • the glucose is then added and the mixture cooked to 122°C, followed by cooling to 90°C, addition of the flavouring, and then mixing to give a clear appearance.
  • a grainy appearance is then allowed to form, at which stage the fudge composition is in a suitable condition for depositing to form the desired shaped articles.
  • chocolate compositions As far as chocolate compositions are concerned, plain, milk or dark chocolate compositions may be employed either in solid or in aerated form as desired. Such chocolate compositions will normally be heavily tempered and cooled so that they are capable of retaining their form after deposition. Low fat chocolate compositions and chocolate-flavoured compositions are also suitable.
  • the resultant shaped articles may have any one or more of the following coatings applied: starch chocolate/chocolate-like compounds flavour chocolate flakes non-pareil vermicelli sugar (coloured or uncoloured) dextrose nut (eg dessicated coconut, hazelnut).

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne la fabrication de confiseries, en forme d'animaux par exemple, selon une succession de phases répétitives comportant (a) la distribution d'au moins un volume d'une pâte comestible de support au moyen d'une buse de distribution (14) sur une surface de réception (10), (b) l'application d'un mouvement coordonné entre ladite buse de distribution (14) et la surface de réception (10) de manière à former un article comestible moulé à partir dudit volume minimum de pâte comestible de support et (c) l'application d'un mouvement coordonné entre ladite surface de réception (10) et ladite buse de distribution (14). On forme de cette manière un certain nombre d'articles comestibles (16) sur ladite surface de réception (10). Pendant les phases (a) et (b) de moulage de chaque article (16) ainsi formé, une partie de la pâte distribuée doit rester attachée à la partie externe de la buse de distribution (14) de sorte qu'elle ne fasse pas partie de l'article comestible (16) en cours de formation à ce moment mais soit séparée de la buse de distribution (14) au cours de la phase suivante (a) pour former un appendice visible (24) sur l'article comestible (16) suivant. Le mouvement coordonné de la phase (b) s'effectue pendant au moins trois phases consécutives de manière que chaque phase inclue un mouvement coordonné dans une direction différente de celle de la ou des phases adjacentes.
PCT/GB1997/000717 1996-03-19 1997-03-14 Procede de fabrication d'articles comestibles WO1997034500A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP97908345A EP0901326A1 (fr) 1996-03-19 1997-03-14 Procede de fabrication d'articles comestibles
AU20331/97A AU2033197A (en) 1996-03-19 1997-03-14 Method of producing shaped edible articles

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB9605757.5A GB9605757D0 (en) 1996-03-19 1996-03-19 Method of producing shaped edible articles
GB9605757.5 1996-03-19

Publications (1)

Publication Number Publication Date
WO1997034500A1 true WO1997034500A1 (fr) 1997-09-25

Family

ID=10790655

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1997/000717 WO1997034500A1 (fr) 1996-03-19 1997-03-14 Procede de fabrication d'articles comestibles

Country Status (7)

Country Link
EP (1) EP0901326A1 (fr)
AR (1) AR006278A1 (fr)
AU (1) AU2033197A (fr)
CA (1) CA2255694A1 (fr)
GB (1) GB9605757D0 (fr)
WO (1) WO1997034500A1 (fr)
ZA (1) ZA972341B (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010063572A1 (fr) * 2008-12-05 2010-06-10 Nestec S.A. Produit de confiserie congelé et appareil et procédé de fabrication de celui-ci
US7871651B2 (en) 2004-09-23 2011-01-18 Cadbury Adams Usa Llc Thermoformed plastic container for chocolate
US12201121B2 (en) 2015-01-13 2025-01-21 Rem3dy Health Limited Production of soft confectionery by means of additive process with a nozzle and soft confectionery obtainable thereby

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USD508301S1 (en) 2004-09-22 2005-08-16 Qa Products, Inc. Extruded confection
USD514273S1 (en) 2004-12-23 2006-02-07 Qa Products, Inc. Extruded confection
USD514272S1 (en) 2004-12-23 2006-02-07 Qa Products, Inc. Extruded confection
USD527161S1 (en) 2005-06-21 2006-08-29 Qa Products, Inc. Extruded confection
USD527162S1 (en) 2005-06-21 2006-08-29 Qa Products, Inc. Extruded confection
USD527163S1 (en) 2005-06-21 2006-08-29 Qa Products, Inc. Extruded confection

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL41382C (fr) *
FR433965A (fr) * 1911-04-07 1912-01-20 Louis Bernhard Lehmann Procédé pour détacher les trainées de pate de l'orifice de l'entonnoir d'alimentation sous les machines à fabriquer le chocolat ou analogues
US1711750A (en) * 1924-10-23 1929-05-07 Schoppner William Christopher Duplex depositor
US2067200A (en) * 1931-05-26 1937-01-12 James E Mayhew Confectionery making apparatus
CH284791A (de) * 1949-09-27 1952-08-15 Toms Lab As Maschine zum Spritzgiessen von Figuren aus plastischer Masse.
US2696793A (en) * 1952-04-30 1954-12-14 Et Oakes Corp Method of eliminating the tips left by depositing marshmallow and the like on cookies, cakes, and confections
GB955993A (en) * 1960-05-02 1964-04-22 Hans Arthur Faerber Improved confectionery moulding machine
US3615675A (en) * 1967-07-31 1971-10-26 Frito Lay Inc Method for making center-filled puffed food product
FR2544592A1 (fr) * 1983-04-22 1984-10-26 Hotot Paul Procede pour la fabrication de friandises a partir d'une creme dressee sur un support, et supports pour la mise en oeuvre de ce procede
EP0130748A2 (fr) * 1983-06-24 1985-01-09 NABISCO BRANDS, Inc. Procédé et appareil pour diviser un produit coextrudé afin de préparer un produit alimentaire enrobé

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL41382C (fr) *
FR433965A (fr) * 1911-04-07 1912-01-20 Louis Bernhard Lehmann Procédé pour détacher les trainées de pate de l'orifice de l'entonnoir d'alimentation sous les machines à fabriquer le chocolat ou analogues
US1711750A (en) * 1924-10-23 1929-05-07 Schoppner William Christopher Duplex depositor
US2067200A (en) * 1931-05-26 1937-01-12 James E Mayhew Confectionery making apparatus
CH284791A (de) * 1949-09-27 1952-08-15 Toms Lab As Maschine zum Spritzgiessen von Figuren aus plastischer Masse.
US2696793A (en) * 1952-04-30 1954-12-14 Et Oakes Corp Method of eliminating the tips left by depositing marshmallow and the like on cookies, cakes, and confections
GB955993A (en) * 1960-05-02 1964-04-22 Hans Arthur Faerber Improved confectionery moulding machine
US3615675A (en) * 1967-07-31 1971-10-26 Frito Lay Inc Method for making center-filled puffed food product
FR2544592A1 (fr) * 1983-04-22 1984-10-26 Hotot Paul Procede pour la fabrication de friandises a partir d'une creme dressee sur un support, et supports pour la mise en oeuvre de ce procede
EP0130748A2 (fr) * 1983-06-24 1985-01-09 NABISCO BRANDS, Inc. Procédé et appareil pour diviser un produit coextrudé afin de préparer un produit alimentaire enrobé

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7871651B2 (en) 2004-09-23 2011-01-18 Cadbury Adams Usa Llc Thermoformed plastic container for chocolate
WO2010063572A1 (fr) * 2008-12-05 2010-06-10 Nestec S.A. Produit de confiserie congelé et appareil et procédé de fabrication de celui-ci
US12201121B2 (en) 2015-01-13 2025-01-21 Rem3dy Health Limited Production of soft confectionery by means of additive process with a nozzle and soft confectionery obtainable thereby

Also Published As

Publication number Publication date
AR006278A1 (es) 1999-08-11
EP0901326A1 (fr) 1999-03-17
CA2255694A1 (fr) 1997-09-25
AU2033197A (en) 1997-10-10
ZA972341B (en) 1997-09-17
GB9605757D0 (en) 1996-05-22

Similar Documents

Publication Publication Date Title
EP0664676B1 (fr) Appareil et procede permettant de produire un nouveau produit glace
US6623784B2 (en) Process for molding laminated candy and resultant products thereof
CN101048070B (zh) 填充液体夹心的糖果的生产
US4542028A (en) Confection products, and processes for their preparation
US4925380A (en) Multicolor confection extrusion system
US6592928B2 (en) Festooned laminated candy and methods for making same
US6495179B1 (en) Appearance modified aerated confection and method of preparation
EP1753301B1 (fr) Procede permettant de produire une enveloppe comestible a base de matiere grasse pour confiseries
US4452825A (en) Sorbitol-containing hard candy
EP2922409B1 (fr) Procédé et appareil pour la fabrication d'un produit congelé
WO1999065321A2 (fr) Produits de confiserie spongieux multicolores et leurs procedes de fabrication
EP1778020A2 (fr) Friandises a structure spiralee a double texture
EP0901326A1 (fr) Procede de fabrication d'articles comestibles
AU2002229544B2 (en) Process for molding laminated candy and resultant products thereof
CN102159088A (zh) 脂肪基糖食材料及其生产方法
AU2011218771A1 (en) Method for producing a confectionery product
EP2934165B1 (fr) Procédé pour fournir une confiserie avec fourrage soutenu
JPS5847439A (ja) 合成冷凍菓子製品及びその製造方法並びに製造装置
US12402634B2 (en) Sandwich cookies having filler cream layer containing a continuous interior image, and methods for making same
JP2004097096A (ja) 油脂性菓子の製造方法
EP1381283A1 (fr) Procede et appareil permettant de fabriquer des confiseries a l'aspect entrelace
MXPA00003933A (en) Appearance modified aerated confection and method of preparation
ZA200308821B (en) Method and apparatus for making laced appearing confectioneries.

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AL AM AT AU AZ BA BB BG BR BY CA CH CN CU CZ DE DK EE ES FI GB GE GH HU IL IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MD MG MK MN MW MX NO NZ PL PT RO RU SD SE SG SI SK TJ TM TR TT UA UG US UZ VN YU

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH KE LS MW SD SZ UG AM AZ BY KG KZ MD RU TJ TM AT BE CH DE DK ES FI FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML MR NE SN TD TG

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 1997908345

Country of ref document: EP

ENP Entry into the national phase

Ref document number: 2255694

Country of ref document: CA

Ref country code: CA

Ref document number: 2255694

Kind code of ref document: A

Format of ref document f/p: F

NENP Non-entry into the national phase

Ref country code: JP

Ref document number: 97533239

Format of ref document f/p: F

REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

WWP Wipo information: published in national office

Ref document number: 1997908345

Country of ref document: EP

WWW Wipo information: withdrawn in national office

Ref document number: 1997908345

Country of ref document: EP