CU20150011A7 - Un procedimiento para aislar el contenido de relleno de un producto alimentario - Google Patents

Un procedimiento para aislar el contenido de relleno de un producto alimentario

Info

Publication number
CU20150011A7
CU20150011A7 CUP2015000011A CU20150011A CU20150011A7 CU 20150011 A7 CU20150011 A7 CU 20150011A7 CU P2015000011 A CUP2015000011 A CU P2015000011A CU 20150011 A CU20150011 A CU 20150011A CU 20150011 A7 CU20150011 A7 CU 20150011A7
Authority
CU
Cuba
Prior art keywords
coating layer
cover
food product
moldable material
applying
Prior art date
Application number
CUP2015000011A
Other languages
English (en)
Other versions
CU24279B1 (es
Inventor
Tippawan Willems
Nid Wongjampa
Valérie Jacqueline Seron
Original Assignee
N N T
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 N N T filed Critical N N T
Publication of CU20150011A7 publication Critical patent/CU20150011A7/es
Publication of CU24279B1 publication Critical patent/CU24279B1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • 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
    • 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
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered, laminated, coated or filled
    • A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • 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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof

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)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La invención se refiere a un procedimiento de aislamiento del contenido de relleno de un producto alimentario que comprende las etapas secuenciales siguientes: proporcionar, en un molde que tiene una cara superior, al menos una cubierta moldeada a partir de un material moldeable comestible, teniendo esta cubierta al menos una pared interior y una abertura de llenado; aplicar al menos una capa de revestimiento que comprende al menos una grasa a dicha, al menos una, pared interior de dicha cubierta de un material moldeable para formar una capa de revestimiento interior aislante; introducir dicho contenido de relleno de dicho producto alimentario en dicha cubierta de material moldeable a través de dicha abertura de relleno; aplicar al menos una capa de recubrimiento que comprende al menos una grasa sobre dicho contenido de relleno para obtener una capa de revestimiento aislante continua que se une a dicha capa de recubrimiento interior aislante; cerrar dicha abertura de llenado de dicha cubierta aplicando una material moldeable comestible sobre dicha capa de recubrimiento aislante continua, caracterizado porque dichas segunda y cuarta etapa están precedidas por un enfriamiento a una temperatura del orden de -25 ºC a 30 ºC y porque dicha quinta etapa está precedida de una etapa de calentamiento de dicha cara superior de dicho molde.
CUP2015000011A 2012-08-06 2013-07-30 Un procedimiento para aislar el contenido de relleno de un producto alimentario CU24279B1 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BE201200529A BE1020854A5 (fr) 2012-08-06 2012-08-06 Procede d'isolation du contenu de remplissage d'un produit alimentaire.
PCT/EP2013/065978 WO2014023610A1 (fr) 2012-08-06 2013-07-30 Procédé d'isolation du contenu de remplissage d'un produit alimentaire

Publications (2)

Publication Number Publication Date
CU20150011A7 true CU20150011A7 (es) 2016-09-30
CU24279B1 CU24279B1 (es) 2017-11-07

Family

ID=47048897

Family Applications (1)

Application Number Title Priority Date Filing Date
CUP2015000011A CU24279B1 (es) 2012-08-06 2013-07-30 Un procedimiento para aislar el contenido de relleno de un producto alimentario

Country Status (16)

Country Link
US (1) US20150208715A1 (es)
EP (1) EP2695523B8 (es)
JP (1) JP6284528B2 (es)
CN (1) CN104582498B (es)
BE (1) BE1020854A5 (es)
CA (1) CA2881007A1 (es)
CU (1) CU24279B1 (es)
DK (1) DK2695523T3 (es)
ES (1) ES2526167T3 (es)
HR (1) HRP20141221T1 (es)
IN (1) IN2015DN01850A (es)
PL (1) PL2695523T3 (es)
RS (1) RS53719B1 (es)
RU (1) RU2629973C2 (es)
SI (1) SI2695523T1 (es)
WO (1) WO2014023610A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3620062B1 (en) 2015-06-29 2026-03-25 Magnum Ip Holdings B.V. Frozen dessert

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2682471A (en) * 1951-06-08 1954-06-29 Prudence M Van Arsdell Confection and process of manufacture
AT273642B (de) * 1967-12-15 1969-08-25 Casali S Neffe Likoer Schokola Verfahren zur Herstellung von Schokoladedragées mit flüssiger Füllung
US3574639A (en) * 1969-09-22 1971-04-13 John H Forkner Liquid center confectionary product and process for producing the same
CH518680A (de) * 1970-09-22 1972-02-15 Lindt & Spruengli Schokolade Verfahren zur Herstellung von flüssigkeitsgefüllten Schokoladeprodukten mit Innenkruste
CH543240A (it) * 1972-06-22 1973-10-31 Franca Fissolo Maria Procedimento per la fabbricazione di cioccolatini con ripieno liquido con crosta
IT1058757B (it) * 1976-03-05 1982-05-10 Ferrero & C Spa P Prodotto confettato e procedimento per la sua fabbricazione
IT1144189B (it) * 1981-04-24 1986-10-29 Ferrero Spa Prodotto di pasticceria con ripieno
DE3423727A1 (de) * 1984-06-27 1986-01-02 Mirabell Salzburger Confiserie- und Bisquit-Gesellschaft mbH, Grödig, Salzburg Praline mit fluessiger fuellung
US5366201A (en) * 1992-05-14 1994-11-22 Diaz Jacqueline H Indented, invertable food mold with raised center
US6759079B2 (en) * 2001-01-31 2004-07-06 Nestec S.A. Shaped, center-filled confectionery products
EP1378174B1 (en) * 2002-07-01 2008-08-27 Soremartec S.A. A food product which includes an hermetically sealed case of edible material with a moist filling
EP1378173A1 (en) * 2002-07-01 2004-01-07 Soremartec Sealing for foods having liquid fillings
US7641926B2 (en) * 2004-08-25 2010-01-05 Cadbury Adams Usa, Llc Liquid-filled chewing gum composition
US7727565B2 (en) * 2004-08-25 2010-06-01 Cadbury Adams Usa Llc Liquid-filled chewing gum composition
FR2938404B1 (fr) * 2008-11-20 2012-02-24 Martine Specialites Fond de tarte a barriere contre les transferts d'eau et procede de fabrication associe

Also Published As

Publication number Publication date
CA2881007A1 (fr) 2014-02-13
JP6284528B2 (ja) 2018-02-28
CU24279B1 (es) 2017-11-07
EP2695523B8 (fr) 2014-12-17
PL2695523T3 (pl) 2015-04-30
BE1020854A5 (fr) 2014-06-03
CN104582498A (zh) 2015-04-29
US20150208715A1 (en) 2015-07-30
CN104582498B (zh) 2017-05-10
WO2014023610A1 (fr) 2014-02-13
RU2629973C2 (ru) 2017-09-05
RS53719B1 (sr) 2015-04-30
HRP20141221T1 (hr) 2015-05-08
WO2014023610A8 (fr) 2015-08-27
EP2695523B1 (fr) 2014-09-17
HK1207532A1 (en) 2016-02-05
SI2695523T1 (sl) 2016-01-29
ES2526167T3 (es) 2015-01-07
DK2695523T3 (en) 2015-01-05
EP2695523A1 (fr) 2014-02-12
IN2015DN01850A (es) 2015-05-29
JP2015525568A (ja) 2015-09-07
RU2015107559A (ru) 2016-09-27

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