• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a food product consisting of a molded chocolate (1), a marshmallow filling (2) inside and a cookie (3) in the center. In this way, a chocolate product is obtained with a new flavor, a longer shelf life and better stability of shapes and dimensions.
    公开号:BE1019047A3
    申请号:E2009/0711
    申请日:2009-11-18
    公开日:2012-02-07
    发明作者:Meric Balaban
    申请人:Balaban Gida Sanayi Ve Tic A S；
    IPC主号:
    专利说明:

    DESCRIPTION
    FOOD PRODUCT IN CHOCOLATE MOLD CONTAINING
    MARSHMALLOW
    Field of the invention
    The present invention relates to food products covered with chocolate.
    In particular, the invention relates to flavored food products which contain chocolate, marshmallow and biscuit.
    Background of the invention
    In the prior art, marshmallow, which is a type of sweet, soft and soluble cream in the mouth, is presented to the consumer in various forms of sweet food product. For example, a food product is known that is produced by placing the marshmallow cream between two cookies and then covering the biscuit with chocolate.
    Among the products of the state of the art, there are also products that contain a layer of marshmallow placed above the biscuit, all covered with chocolate.
    The main problem with these products is that they can dry out, become stale and lose their taste due to chipping, crumbling and / or cracking of their surface.
    Depending on the arrangement of the layers and their production processes, the above-mentioned products belonging to. the prior art have different proportions between the components; in addition, their shape is not stable and their taste can vary.
    The shelf life of the aforementioned products is shorter than that of the product according to the present invention, because of the desiccation and similar problems mentioned above.
    The stability of the weight of the products is also one. weak point of the current state of the art.
    Object of the invention
    One of the objects of the invention is to ensure that it is possible to obtain a molded chocolate food product containing marshmallow, which has a longer shelf life than the products of the prior art, this object being achieved by eliminating the problems of desiccation, staling, loss of taste, etc.
    Another object of the invention is to provide a molded chocolate food product containing marshmallow and whose weight and shape are more stable.
    Another object of the invention is to provide a molded chocolate food product containing marshmallow which has different stable forms.
    Description of the invention
    The molded chocolate food product according to the invention is composed of molded chocolate placed on the outside, a marshmallow filling placed inside and a biscuit placed in the center.
    An embodiment of the product according to the invention will be better understood thanks to the attached drawing.
    The single figure is a perspective view of a cross section of the food product according to the invention.
    (1) Chocolate Mold (2) Marshmallow (3) Biscuit
    There is a molded chocolate (1) placed on the outermost part of the product. Inside the molded chocolate (1), there is g-marshmallow (2) which is a material which has a soft cream structure. Marshmallow (2) is a sweet cream obtained by beating sugar and / or corn syrup, beaten egg whites, gelatin, gum arabic and flavors by allowing these substances to harden until the product has a spongy consistency. The marshmallow (2) present in the food product of the invention may be natural or contain aromas of cocoa, banana, strawberry, sour cherry, etc.
    The biscuit (3) is placed in the center of the marshmallow structure (2). The biscuit (3) used in the product of the invention may be natural or be a biscuit (3) which contains different flavors, for example cocoa, walnut, etc.
    Although there are in the prior art food products which are similar to the subject of the invention and which also have three components (chocolate, marshmallow and biscuit), the food product according to the present invention uses chocolate as main carcass of support. On the other hand, in the present state of the art of these products the biscuit is used as support carcass, the marshmallow being placed on the biscuit or between two biscuits and then covered with chocolate. As the support carcass is the biscuit, it is not possible to modify the proportions between the components in an unlimited way. The proportions between the components can not, for example, be modified in favor of the marshmallow by decreasing the amount of biscuit, because the support carcass is the biscuit. While in the case of the food product of the present invention, such as marshmallow (2) and biscuit (3) are placed in the molded chocolate (1) and the biscuit (3) is placed in the center, the proportion between the The amount of biscuit (3) and that of marshmallow (2) can be freely varied according to the desired product, and different products can be obtained in different forms and with different tastes.
    Since the manufactured biscuit has a wide tolerance range on the chocolate content and in the invention the support carcass is a molded chocolate (1), it is possible to obtain with the invention products of a more precise size than the products belonging to the prior art. What gives marshmallow its softness, which is an attractive property of marshmallow, is that it has a low density and also has a relatively high water content. On the other hand, the biscuit is a food product whose water content is lower than the moisture content of the marshmallow. In the prior art products mentioned above, i.e. food products in which the marshmallow is placed between the two cookies or in which the marshmallow is placed on a biscuit, the transfer of water from the marshmallow to the biscuit is inevitable and it occurs from the moment of production until the moisture balance is reached. Because of this transfer of water, the biscuit swells and its size changes. Because of this and as the support carcass is in biscuit, the whole product changes size. Therefore, the stability of the size of these products is low. In the food product according to the present invention, the marshmallow (2) completely fills the molded chocolate (1) and the biscuit (3) is placed in the center. It is therefore possible to leave a desired gap in the molded chocolate (1). The carrier frame of this product is molded chocolate (1), as mentioned above. As a result, dilation and size changes of the product due to the transfer of marshmallow water (2). to the biscuit (3) will be compensated by this deviation provided in the product according to the present invention. The force applied to the molded chocolate (1) from the inside due to expansion will also be eliminated. Thanks to this, we obtain a product with a better size stability.
    The chocolate can be produced in different forms with respect to the biscuit. When the support carcass is molded chocolate (1), as in the present invention, the product obtained can have an almost infinite number of shapes, for example a rectangular prism, a triangular prism, a cylindrical structure, etc.
    It has been stated above that marshmallow is soft mainly because it has a relatively high water content. On the other hand, if the marshmallow is not kept under proper conditions, it loses the water it contains and it then presents a crunchy and crunchy state. In this case, the attraction of marshmallow (2) is lost. In the products of the state of the art and in the product according to the present invention, the chocolate which is the outermost layer has a barrier function which makes it possible to prevent the water contained in the product from migrating towards the outside, the chocolate thus allowing to maintain the humidity and to preserve the soft character, the freshness as well as the taste of the product. The shelf life is longer as the duration of the water transfer is long. The barrier function of chocolate (1) depends on the presence of cracks in its structure. If the chocolate (1) has cracks on its surface, it loses its barrier function, as when a package is torn. In the product of the state of the art, as the support carcass is the biscuit, the chocolate remains attached to the biscuit. When the biscuit swells due to the transfer of water from the marshmallow, the chocolate can not withstand this change in size, cracks and fractures appear on the chocolate structure. It can even induce a peel of chocolate. The chocolate then loses its barrier property and the product loses its moisture and becomes dry. On the other hand, due to the deviation provided by the present invention, the expansion of the biscuit (3) does not affect the structure of the chocolate (1), which makes it possible to obtain a stable product. The most externally molded chocolate (1). does not crack or peel and retains its structure, and in this way a more stable product is obtained with a longer shelf life.
    权利要求:
    Claims (3)
    [1]
    1. Food product consisting of a molded chocolate (1) which constitutes the outermost layer, filled with marshmallow (2) and in the center of which is placed a biscuit (3).
    [2]
    2. Food product according to claim 1, characterized in that the marshmallow (2) is flavored.
    [3]
    3. Food product according to any one of claims 1 and 2, characterized in that the biscuit (3) is flavored.
    类似技术:
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    FR2829673A1|2003-03-21|Frozen dessert comprises partially frozen water, proteins, fats, a sweetener comprising glucose and optionally fructose, and a stabilizer that acts as a nucleating agent
    BE1019047A3|2012-02-07|FOOD PRODUCT IN CHOCOLATE MOLD CONTAINING GUIMAUVE.
    FR2550421A1|1985-02-15|PROCESS FOR PRODUCING FILLED CAVITY CEREAL PRODUCTS AND PRODUCTS OBTAINED THEREBY
    EP0931461B1|2004-03-31|Product combining a cruchy coating and a moist filling and method for its preparation
    FR2938729A1|2010-05-28|Foodstuff comprises chocolate molding as outermost layer, marshmallow and biscuit
    ES2540760T3|2015-07-13|Fund for pie with barrier against water transfers and associated manufacturing procedure
    US20060029696A1|2006-02-09|Consumable porous food product covered with a non-porous coating to enable a consumable liquid to be orally drawn in and absorbed
    EP0230830A2|1987-08-05|Foodstuff in cake or biscuit form, with timestable texture properties, and process for its preparation
    FR2829672A1|2003-03-21|Frozen dessert comprises partially frozen water, proteins, fats, a sweetener comprising glucose and optionally fructose, and a stabilizer that acts as a nucleating agent
    同族专利:
    公开号 | 公开日
    PL65732Y1|2011-12-30|
    PL118617U1|2010-06-07|
    JP3156843U|2010-01-21|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    FR2532155A1|1982-08-31|1984-03-02|Crown Confectionery Co Ltd|PROCESS FOR THE MANUFACTURE OF A CONFECTIONERY BASED ON JELLY COATED WITH CHOCOLATE AND PRODUCT THUS OBTAINED|
    WO2001022831A2|1999-09-16|2001-04-05|Otkrytoe Aktsionernoe Obschestvo 'konditerskaya Fabrika Udarnitsa'|Marsh-mallow and the marsh-mallow production technique|
    EP1118269A1|2000-01-18|2001-07-25|Societe Des Produits Nestle S.A.|Process for the production of a confectionery bar|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    TR200809107|2008-11-27|
    TR200809107|2008-11-27|
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