Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Patent
1998-10-13
1999-11-16
Bhat, Nina
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
426103, 426306, A23G 300
Patent
active
059853417
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The present invention relates to chocolate articles, especially to a chocolate sweet, with two fillings.
BACKGROUND OF THE INVENTION
Chocolate sweets are known in a great variety of forms and kinds of taste. It is also known to provide chocolate sweets with two fillings, e.g. nougat and marzipan. On eating, the consumer will however, perceive and register the two kinds of taste separately.
OBJECT OF THE INVENTION
It is the object of the present invention to provide chocolate articles, especially a chocolate sweet, giving rise to a new taste sensation and a new eating effect.
This object is achieved by a chocolate article such as a sweet containing first and second fillings capable of reacting with one another separated by a barrier adapted to be destroyed when eaten.
By means of the embodiment according to the present invention, special taste sensations can be achieved as desired, especially by physical influences on the tongue or on other parts of the mouth cavity, which cannot be achieved by conventional fillings.
Specially preferred fillings are fillings which react with one another to produce gas formation and cause, consequently, a pleasant prickling sensation.
In a preferred embodiment, carbon dioxide gas is produced in an expedient manner.
For producing the carbon dioxide gas, the first filling contains sodium bicarbonate and the second filling contains an acid, preferably a fruit acid such as citric acid.
When at least one filling contains a concentrate of champagne it goes very well with the prickling on the tongue caused by the chemical reaction.
For improved isolation from one another and from environmental influences, the respective fillings are accommodated in first and second chambers separated by a cover-forming barrier.
In order to improve the taste sensation, the chambers can consist of different materials.
The selection of the materials for the individual chambers and the barrier where the first chamber and the barrier are dark chocolate, especially medium bitter chocolate, and the second chamber is white chocolate, where the first chamber filling contains sodium bicarbonate and the second chamber filling contains citric acid, serves to improve the taste sensation still further by guaranteeing that the melting process in the mouth takes place in steps. During this melting process, the white chocolate melts first and the dark chocolate melts only afterwards with a certain amount of delay. This has the effect that the liquid, which is set free and which reacts when the chocolate sweet is chewed, is not immediately "overwhelmed" by the fat substance, which is liquefied by the warmth of the mouth, whereby the reaction would be reduced or even prevented. This permits a better development of the prickling effect, which is, at the end, rounded off not too sweetly by the delayed melting of the dark chocolate. Due to the prickling effect and the somewhat slightly bitter chocolate character remaining at the end, the chocolate sweet is given a fresher taste sensation.
Preferably, the white chocolate should be free from lecithin, since lecithin with the percentage of water in the alcohol causes a softening effect and reduces the keeping time.
When the first and second fillings contain the same basic constituents which have admixed thereto the reactive constituents, a filling which does not contain an excessive number of constituents is achieved.
A specially preferred recipe for the filling is as follows: The fillings contain as basic constituents a syrup of 25 to 30% water, 50 to 65% sugar, 5 to 12% glucose and 1.5 to 3.5% Karion having admixed thereto 45 to 64% concentrate of champagne, 60 percent by volume, based upon 100% syrup after evaporation of water, the first filling containing 35 to 50% of the overall amount of the basic constituents and 2.5 to 4% sodium bicarbonate (NaHCO.sub.3), dissolved in 7 to 11.5 times the amount of water, and the second filling containing 50 to 65% of the basic constituents and 1.5 to 2.5% anhydrous citric acid.
BRIEF DESCRIPTION OF T
REFERENCES:
patent: 5229149 (1993-07-01), Cone
patent: 5360621 (1994-11-01), Mentink et al.
patent: 5635230 (1997-06-01), Aasted
patent: 5728414 (1998-03-01), Terrasi
patent: 5783239 (1998-07-01), Callens et al.
Bhat Nina
Futurplan AG
Innogram AG
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