Food or edible material: processes – compositions – and products – Processes – Molding – casting – or shaping
Reexamination Certificate
1999-08-20
2001-02-27
Yeung, George C. (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Molding, casting, or shaping
C426S660000
Reexamination Certificate
active
06194018
ABSTRACT:
DESCRIPTION
The present invention refers to a method of producing a hollow body of chocolate material.
There are known many methods for producing hollow bodies of chocolate material. For instance, GB-A-2 279 286 shows a method of producing two hollow chocolate bodies which with a respective one of their surfaces can be placed one upon the other and are to be jointly packed and sold in this condition. The surface with which the two hollow bodies are placed one on top of the other is provided with a profile which is formed to be positive on one hollow body and negative on the other hollow body to achieve a surprising effect when the hollow bodies are separated. Such a profile is formed by a profiled mould wall which is inserted between two hollow moulds and remains there until the two hollow bodies are finished.
Furthermore, hollow chocolate bodies, in particular chocolate bodies of the kind which are filled later on, are produced e.g. in accordance with a method of the type described in connection with chocolate sweets in German-Offenlegungsschrift 34 47 245. This method comprises the steps of producing first a semispherical cup from chocolate material, filling said cup and closing it finally by means of a cover. Multi-chamber hollow bodies cannot be produced with the aid of this method.
Hollow bodies which are adapted to be filled can, for example, also be produced by means of divided hollow moulds according to the method described in German-Offenlegungsschrift 42 13 293; in the case of said method, a filling hole is formed in the hollow body through which the filling can subsequently be introduced in said hollow body. Multi-chamber hollow bodies cannot be produced by means of this method either.
In addition, it is known e.g. from German-Offenlegungsschrift 38 12 805 that, in the production of hollow chocolate bodies, a second mould may used as a cover.
German-pat. 44 21 706 describes a hollow chocolate body whose production process includes the step of inserting a waffle layer in the mould, said waffle layer being coated with chocolate when the hollow body is being produced, whereby it is protected against softening by a filling introduced in said hollow body.
Hence, it is the object of the present invention to provide a method by means of which multi-chamber hollow chocolate bodies can be produced in a simple and economy-priced manner.
This object is achieved by the method disclosed in claim
1
.
On the basis of the embodiment according to the present invention, the respective hollow subbodies enclosing each a chamber are formed directly one on top of the other; the embodiment according to the present invention permits the use of one of the conventional, divided hollow moulds which are normally used for producing undivided hollow bodies enclosing only one chamber.
On the basis of the embodiment according to claim
2
, the cover can be held in place in a simple manner even if it is very thin.
The chambers are filled in an advantageous manner in accordance with claim
3
through filling holes formed in the hollow subbodies.
The hollow chocolate bodies produced by means of the method according to the present invention are particularly suitable for liquid fillings according to claim
4
, since the chambers do not leak due to the fact that they are produced essentially in one piece.
The fact that the chambers are produced in one piece also prevents different fillings provided for each of said chambers according to claim
5
from intermixing before the chocolate sweet is eaten, whereby the taste sensation would be impaired.
For forming a partition, it will fully suffice to provide according to claim
6
a thin foil as a cover, said thin foil having also the advantage that it will closely adhere to the edges of the mould component so that no liquid chocolate material can escape and the additional advantage that conventional divided hollow moulds can be sealed as usual, i.e. as in cases where a single-chamber hollow body is produced.
Claim
7
describes a hollow mould which is particularly suitable for carrying out the method according to the present invention.
The spherical hollow body described in claim
8
is particularly suitable to be produced by the method according to the present invention.
The method according to the present invention is particularly suitable for producing the chocolate sweets described in claims
9
and
10
.
REFERENCES:
patent: 3666388 (1972-05-01), Oberwelland et al.
patent: 5409722 (1995-04-01), Binley
Innogram AG
Oblon & Spivak, McClelland, Maier & Neustadt P.C.
Yeung George C.
LandOfFree
Method of producing a chocolate hollow body does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method of producing a chocolate hollow body, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of producing a chocolate hollow body will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2605974