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
1998-01-07
2000-08-15
Tran, Lien
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
426 89, 426100, 426101, 426138, 426139, A21D 1300
Patent
active
061032794
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a structure for a food product with a shell of "cialda" (or wafer, the two terms being substantially equivalent) and a creamy filling.
2. Problems Addressed by the Invention
Products of the type specified above are widely known in the art, evidence thereof being provided, for example, by the documents EPA-A-0 064 155 and EP-A-0 083 324.
The invention has been developed with specific attention to its possible use in the production of semi-cold food products.
During the production of this type of product, it is necessary to take account of the difficulty of putting a wafer layer into contact with a mass which is hydrated (or substantially hydrated, that is, which may have a certain moisture content) particularly when the mass has a water content which is harmful to the wafer casing. The intrinsic moisture of the mass of filling in fact tends to migrate towards the wafer shell giving rise to adverse effects such as softening, going mouldy and fermentation processes, etc.
For a general discussion of the problems inherent in the production of wafer layers and their use in contact with creamy layers, reference may usefully be made to the following bibliographical documents: Feuchtekonzentration auf die Scherfestigkeit von gefullten Waffeln" by A. Schaller and E. Mohr, published in "Lebensmittel und Ernahrung", May 1976, pp.120 et seq; Richter, published in "Backer und Konditor", vol. 10, 1970, pp. 301 et. seq; published in Kakao+Zucker, 9/1981, pp. 243 et seq; and humidities below the limit for mould growth" by M. Lubienleki-von Scherlhorn and A. Purr, published in Rev. Ing. Choc. (RIC) 23 (1968) Nov. 11, 1968, pp. 426 et seq.
In this general field, the prevalent tendency is to avoid, as far as possible, wafer layers coming into contact with masses of hydrated filling except with the interposition of separating layers (for example, of chocolate) which can prevent the moisture from migrating towards the wafer layer; in this connection see, for example, EP-A-0 064 155 already mentioned above.
Another solution in current use gets around the problem with the use, for the wafer filling, of masses which are substantially anhydrous in the sense that any moisture content in the filling is reduced to a level such as not to cause softening of the wafer.
Substantially intermediate between the solutions described above is the solution described in the U.S. Pat. No. 4,545,997, in which wafer sheets are baked and their moisture content is then substantially increased. A layer of cream having a moisture content less than that of the wafer sheets is then applied to the sheets.
The present invention also addresses the problem of producing a structure for a food product with a wafer shell and a creamy filling, overcoming the intrinsic limitations of the previous solutions.
According to the present invention, this object is achieved by virtue of a structure for a food product having the specific characteristics recited in claim 1. Advantageous developments of the invention form the subject of the dependent claims 2 to 11.
SUMMARY OF THE INVENTION
In summary, the solution according to the invention provides for a hydrated, creamy filling (constituted, for example, by a milk-based cream) to be put directly in contact with the wafer shell. This takes place without the provision of any intermediate isolating layer but rather with the provision of a soft caramel core in the mass of filling, the semi-finished wafer, the filling and the soft caramel being formulated in a manner such that a moisture-driven migration takes place between them and brings about the desired structural consistency in the finished product. The wafer shell preferably forms a closed casing which surrounds the mass of filling in which the soft caramel core is disposed. More preferably, the shell is completely covered on its outer surface, and hence in a position opposite the filling, by a covering mass (a coating) of a material (typically chocolate, possibly with the addition
REFERENCES:
Orlando Sentinel, "New On The Shelf", Jun. 1994.
Fresno Bee, No Trick, Just Lots of Treats, Oct. 1993.
Pittsburgh Press, Here's The Sweet Scoop On 20 Discrict Ice Cream Shops, Jul. 1990.
Soremartec SA
Tran Lien
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