Process for spraying a layer containing fat and sugar on a surface of an edible product
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A23G-003/00
A23G-003/22
A23L-001/00
A23G-003/34
A21C-015/00
A23G-003/20
A23G-001/20
A23G-001/00
출원번호
US-0595908
(2008-04-18)
등록번호
US-8906439
(2014-12-09)
우선권정보
EP-07290506 (2007-04-24)
국제출원번호
PCT/IB2008/001226
(2008-04-18)
§371/§102 date
20100126
(20100126)
국제공개번호
WO2008/129417
(2008-10-30)
발명자
/ 주소
Besse, Nicolas
Gauduchon, Luc
Machado, Luis
Tronsmo, Kari
출원인 / 주소
Generale Biscuit
대리인 / 주소
Alston & Bird LLP
인용정보
피인용 횟수 :
4인용 특허 :
3
초록▼
The invention relates to a process for applying a layer of a composition comprising at least fat and sugar on a surface of an edible product, characterized in that it comprises submitting the product to at least two spraying stages, each involving generating by at least one nozzle a conical jet havi
The invention relates to a process for applying a layer of a composition comprising at least fat and sugar on a surface of an edible product, characterized in that it comprises submitting the product to at least two spraying stages, each involving generating by at least one nozzle a conical jet having an angle α and a vertical axis, said nozzle being disposed above the product at a height H between 200 mm and 800 mm and preferably between 300 mm and 650 mm so that, upon impinging on the product, the jet has become a vertically oriented drizzle with a substantially cylindrical cross-section.
대표청구항▼
1. A process for applying a layer of a composition comprising at least fat and sugar on a surface of an edible product, wherein the method comprises submitting the product to at least two spraying stages, wherein at each stage a conical jet having an angle α between 12° and 25° and a vertical axis i
1. A process for applying a layer of a composition comprising at least fat and sugar on a surface of an edible product, wherein the method comprises submitting the product to at least two spraying stages, wherein at each stage a conical jet having an angle α between 12° and 25° and a vertical axis is generated by at least one nozzle, said nozzle being disposed above the product at a height H of between 200 mm and 800 mm such that, upon impinging on the product, the jet becomes a vertically oriented drizzle with a cylindrical cross-section. 2. A process as in claim 1, wherein the composition is chocolate or a chocolate substitute. 3. A process as in claim 1, wherein said drizzle has a diameter between 30 mm and 200 mm. 4. A process as in claim 1, wherein the process comprises two spraying stages, separated by a time interval between 1 to 5 seconds. 5. A process as in claim 1 wherein the process comprises two spraying stages, separated by a time interval between 4 to 40 seconds. 6. A process as in claim 1, wherein the process comprises three spraying stages. 7. A process as in claim 1, wherein the process comprises four spraying stages. 8. A process as in claim 6, wherein two stages which are successive and are separated by a time interval between 1 to 5 seconds. 9. A process as in claim 6, wherein the process comprises two successive spraying stages that are separated by a time interval between 4 to 40 seconds. 10. A process as in claim 7, wherein: the first and second spraying stages are separated by a time interval between 1 to 5 seconds; the third and fourth spraying stages are separated by a time interval between 1 to 5 seconds; andthe second and third spraying stages are separated by a time interval between 4 to 40 seconds. 11. A process as in claim 1, wherein at least one nozzle is disposed between two lanes of moving products. 12. A process as in claim 1, wherein said conical jet is generated with an air pressure between 1.5 and 4 bar. 13. A process as in claim 12, wherein a throughput of the at least one nozzle is between 1.4 and 2.5 g/s. 14. A process as in claim 2, wherein the chocolate has a total fat content between 33% and 42%. 15. A process as in claim 14, wherein the viscosity of the chocolate, measured at 40° C., is between 700 mPa·s and 1300 mPa·s. 16. A process as in claim 1, wherein the edible product has a convex top surface having a radius of curvature between 25 mm and 32 mm, and a surface between 20 cm2 and 30 cm2. 17. A process as in claim 2, wherein the chocolate layer on the edible product has a thickness between 0.36 mm to 0.52 mm. 18. A process as in claim 1, wherein between two spraying stages, a topping step is performed. 19. A process as in claim 2, wherein after stages of chocolate spraying, and during a crystallisation of the chocolate layer, a final stage of spraying a coating product diluted in alcohol is performed. 20. A process as in claim 19, wherein the coating product is a mixture of purified shellac, vegetable oil and glycerine diluted at a level of less than 15% in ethanol. 21. A process as in claim 19, wherein the final stage is performed with at least one nozzle at a vertical distance H′ between 90 mm and 120 mm above the surface of the products. 22. A process as in claim 19, wherein a final stage is performed with the chocolate layer being cooled between 24° C. and 26° C. 23. A process as in claim 19, wherein a final stage is performed between 2 and 3 minutes after the stages of chocolate spraying. 24. A process as in claim 19, wherein a final stage is performed with at least one nozzle at a pressure between 1.4 bar and 2 bar. 25. A process as in claim 1, wherein the edible product has an irregular or a curved surface. 26. A process as in claim 25, wherein the edible product is a curved shaped biscuit. 27. A process as in claim 1, wherein the height H is between 300 mm and 650 mm. 28. A process as in claim 4, wherein said drizzle has a diameter between 60 mm and 100 mm. 29. A process as in claim 1, wherein the composition comprises: from 26 to 31% cocoa liquor;from 31 to 37% sugar;from 10 to 15% whole milk powder;from 2 to 6% skimmed milk powder;from 0 to 3% whey powder; andfrom 14 to 20% cocoa butter.
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이 특허에 인용된 특허 (3)
Ferrero Pietro (Waterloo BEX), Device for applying coatings starting from flowable substances.
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