SHELL FORM

TECHNICAL FIELD

The present invention relates to a production method and assembly for a confectionery product having a cup-shaped shell component.

PRIOR ART

The confectionery products are brought to the form of a shell and filled with an edible filling and are packaged and offered for consumption. The centrifuge method is used to produce a filled confectionery product in a shell form from a sugar-containing edible mass. The heated edible mass is transferred into a mold by predetermined amount and the edible mass with increased fluidity is drawn into the mold with centrifugal force by rotating the mold. The drawn product cools down in the mold and form the shell structure, which is a component of the confectionery product, and is removed from the mold. Edible pieces such as whole nuts are disposed in the shell-shaped component by means of a depositor and a filling such as cream completely fills the shell interior volume to surround the edible piece.

US4063864 disclose an apparatus for the production of hollow confections provided with center fillings including conveyor means with centrifugal molds mounted thereon, each mold being fitted with one member of a clutch which moves over a rotary drive comprising the other member of the clutch so that the two clutch members can be brought briefly into engagement for rotating the molds, the two clutch members being displaceable in the conveying direction and being adapted to pull themselves into axial alignment when they engage.

BRIEF DESCRIPTION OF THE INVENTION

The object of the invention is to simple and easy production of the shell formed components of the confectionary products.

In order to reach above objective, invention relates to a confectionery production method comprising step of supply a semi-liquid caramel mass into a rigid compartment of a tray-shaped mold. Invention further comprises engagement of a core with the compartment from an inlet and compressing the caramel mass such that forming a solidified shell between the core and the compartment. A moving form having a core facilitates to manufacture a confectionery with hollow caramel component. In a preferred application, core move towards the mold while in a possible application mold can be moved to the stationary core or mold and core may have relative movement towards each other.

In a preferred application, the core is outside the compartment and ejecting the shell by pushing from a base of the compartment. Pushing the shell from the compartment of the rigid mold will facilitate ejection process. In a possible application, shell can be removed by pulling from the compartment.

A preferred application further comprising step of cooling the caramel mass to a temperature between 30-40°C, particularly 32-35°C by means of a cooling assembly prior to the shell forming step. Adhesion of the caramel to the mold and core is prevented by cooling down the caramel from higher temperature to the said temperature range. Cooled caramel is not sticking to the mold or core during the compression step. This provide a structural integrity to the caramel shell obtained by compression even after the compression step.

A preferred application further comprising adjustment of the core temperature at a lower the temperature value comparing to the temperature of the caramel mass before and/or during intake to the compartment. It is observed that when the core is cooled down caramel still form a shell structure without sticking to the core.

In a preferred application, the temperature value of the core is set between 10-28°C, particularly 17-18°C. It is observed that the adherence force of the caramel over the core is substantially reduced.

A preferred application, further comprising adjustment of the compartment temperature at a lower the temperature value comparing to the temperature of the caramel mass before and/or during intake to the compartment. It is observed that when the compartment is cooled down, caramel will not stick and hold but form a decent shell structure.

In a preferred application, the temperature value of the compartment is set between 10-28°C, particularly 16-17°C. Our finding show that adherence force of the caramel over the mold is reduced significantly in selected temperature range. In a preferred application, the depositor release temperature of the hot melt caramel is selected from the range of 35-45°C, particularly 38°-39°C. There is an unexpected supporting effect of selected release temperature to reduce the stickiness.

A preferred application, further comprising supply an edible piece inside the shell and filling with a filler in a surrounding manner to the edible piece. This facilitate obtaining a confectionery product with filled caramel shell.

A preferred application, further comprising providing a chocolate layer over filler such that sealing the inlet section of the cup-shaped shell. Chocolate layer seal filling of the caramel confectionery product from air and increase product stability.

A preferred embodiment relates to a production assembly for above explained production method. In the preferred embodiment, an ejection assembly is arranged at the base of the compartment and making the shell separable from the compartment in an ejection position by exceeding the adherence force. Ejection assembly can be a pulling or pushing element to remove caramel shell from the compartment or a coating of a compartment to reduce friction.

A preferred embodiment, the ejection assembly comprises a pusher rod at the base of the compartment move orthogonally to push from below and compartment is having a hole allowing movement of the pusher rod. Pusher rod passing through the hole leans towards the shell from upper end exerting a pushing force and assisting to the removal of the shell from open side of the compartment. In an alternative embodiment, it is possible to pull instead of the push the shell with the mold or another device for ejection. Additionally, mold can be equipped with a reversing mechanism which allows open end of the compartments to rotate bottom side and equipped with a vibrator to allow ejection of the shell.

In a preferred embodiment, the pusher rod is having a spring mounted to the pusher rod such that facilitate the movement between a pushing position and a molding position at which an upper portion reside at the base in a flat position. The spring can be a retraction spring to move the pusher rod to the first position after the push movement. Alternatively, pretension spring can be mounted below the compartment and actuate pushing rod to eject the shell.

In a preferred application, the ejection assembly comprises polytetrafluoroethylene polymeric layer at inside the compartment in which hot caramel is provided or on the core. This compound also known as Teflon® provide easy removal of the hot caramel by prevent sticking inside the compartment of the mold after cooling. BRIEF DESCRIPTION OF THE FIGURES

Figure 1 a-d is a schematic view of steps of production method for exemplary confectionery product.

Figure 2 is a perspective view of a mold for shell formed caramel with a partial cross-section view of the pusher rod in lower position.

Figure 3 is a perspective view of the mold in Figure 2 with a cross-section of the pusher rod in upper position.

Figure 4 is a stamping die to be used in production of the subject matter confectionery product.

DETAILED DESCRIPTION OF THE INVENTION

In this detailed description, the intentive subject matter has been described with reference for examples, such that there is no restriction and only to better describe the subject matter.

The patent application TR201813265 which is incorporated herein by reference, discloses a caramel formulation used in the manufacture of confectionery products. The caramel stored in a depositor (1 ) as schematically shown in a caramel mass (5) form at a 38-39°C temperature. Prior to depositor (1 ) the caramel in a boiling temperature is cooled down to a release temperature of 38-39°C with a cooling device (50). The caramel mass (5) released from the depositor (1 ) outlet is supplied to a mold (20) provided below the depositor (1 ) in a metered manner. A compartment (22) of the mold (20) is arranged below the depositor in a manner that an inlet (21 ) is facing upwards direction. An ejection assembly (30) is provided at the base (23) of the mold (20). The compartment (22) is in a truncated cone form and inner wall is coated with polytetrafluoroethylene polymer (Teflon®).

In figure 1 b, a schematically shown step a core (40) with truncated cone tip portion (42) adapted to the shape of the compartment (22) is penetrated into the compartment (22) provided with the caramel mass (5) by moving downwards direction. The tip portion (42) of the core (40) coated with polytetrafluoroethylene polymer is distant to the periphery of the corresponding compartment (22) such that defining a shell thickness (h). The core (40) penetrated to the compartment (22) with caramel mass (5) create a pressure forcing the caramel mass (5) to fill the gap by compression. The mold (20) temperature is set to constant 17-18°C by means of a cooling device (50). The mold (20) is made of Aluminum which has high thermal conductivity and allow cooling of the compartment (22) coated with Teflon® by heat conduction. On the other hand, core (40) is equipped with a secondary cooling device (60). In this way, the core (50) temperature is set to 19-20°C allowing a positive heat difference with the mold (20). The material compressed inside the compartment (22) is starting to cool down when the core (40) is immersed into the hot caramel. Thus, the hot caramel mass (5) form a shell (2) structure by cooling. Subsequently, core (40) is removed by retraction from upper extension and the caramel shell (2) remains in the compartment (22).

In figure 2c, a filling step is shown schematically wherein the inner chamber surrounded by the caramel shell (3) is filled. An edible piece (4) supplied by the depositor (1 ) is nested inside the inner chamber of the shell (2). The edible piece (4) is a whole nut. Another depositor (1 ) pour the filler (3) in a fat based cream form over the edible piece (4) to substantially fill the inner chamber confined by the shell (2). In figure 1 d showing a representative station, a viscous chocolate is supplied over the filler (3) by means of another depositor (1 ). The chocolate is cooled down to the room temperature and solidify by crystallization and form a chocolate layer (6) sealing the opening of the shell (2). Subsequently, a depositor (1 ) with 3d printer structure forms a decorative element (7) over the chocolate layer (6) consist of milk chocolate. Decorative element (7) is a bitter chocolate layer in the star form.

In figure 2, mold (20) is shown by partial cross-section where the ejection assembly (30) is at the lower position. The mold (20) is disposed over a tray (10). A series of openings (14) are disposed at the upper wall of the tray (10) are arranged at the inlet (21 ) of the compartment (22). The compartment (22) is formed from a cup shaped thin aluminum piece forming a concave cavity with Teflon® coated wall. The flat base (23) of the compartment has a central hole (24). The hole (24) is covered by the upper portion (35) of a pin shaped pusher rod (33) of the ejection assembly (30). The pusher rod (22) extend upwardly in an oblique manner from below the tray (10). An actuation element (32) is secured on the pusher rod (33) and allow up and down movement of the ejection assembly (30) when triggered. A spring (34) is attached to the outer periphery of the pusher rod (33). The pusher rod (33) mounted inside a corresponding housing of the tray (10) from its lower side (31 ). The ejection assembly (30) is configured to operate with a pneumatic system (not shown). As shown in Figure 3, when the pressurized air is applied from the lower side (31 ) the pusher rod (33) starts upwards movement and actuation element (32) compress the spring (34) in pressure direction. The spring (34) leans the actuation element (32) from below and to the lower peripheral side of the hole (24) from above. In this way, upper side of the pusher rod (33) push the shell (2) from below using its upper portion (35) while the spring (34) is compressed and move in a limited distance defined by compression limit of the spring (34). When the pressure provided by the pneumatic system is removed the compressed spring (34) exert force over the actuation element (32) to move its initial position. In this way, the ejection assembly (30) release the inner part of the compartment (22) of the mold (20) therefore prepare for another production. A cooling element (50) fixture is arranged over the tray (10) to allow cooling the mold (20). The cooling element (50) comprises a channel (52) arranged such that facing outside the compartment (22) in order to cool the aluminum tray (10) using thermal convection. The cooling element (50) providing cooling air or fluid cools first the tray (10) by convection and then the compartment (22) by heat conduction by passing the cooling fluid through the channel (52).

In Figure 4, a support body (70) wherein the tray (10) is disposed is shown with a front view. The core (40) is movable towards downward direction at the support body (70) by two corresponding columns (72). A plurality of compartments (22) are arranged on the tray (10) in a sequential manner. The core (40) has corresponding tip portions (42) for each one of the compartments (22). The core (40) engaged to the mold (20) by means of a linear guide (74) and draw the hot caramel mass (5) provided from the depositor (1 ) to the compartment (22) by pressure. While the temperature of the mold (20) is lowered using the cooling element (50) the hot caramel rapidly cooled down and form the shell (2) structure. Then the core (40) is retracted back to upper position over the guide (74) and ejection assembly (30) is activated to push the shell (2) cooled down inside the compartment (22) from below to release from the mold. Due to the higher core temperature value (T1 ) from the compartment temperature value (T2) after pressing the hot caramel and removing upward direction the caramel mass (5) does not stick to the core (40).

REFERENCE NUMBERS

1 Depositor 32 Actuation element

2 Shell 33 Pusher rod

3 Filler 34 Spring

4 Edible piece 35 Upper portion

5 Caramel mass 40 Core

6 Chocolate layer 41 Coating

7 Decorative element 42 Tip portion

10 Tray 44 Upper extention Upper surface 50 Cooling element

Opening 52 Channel

Mold 60 Second cooling element Inlet 70 Support body

Compartment 72 Column

Base 74 Guide

Hole T 1 Core temperature value Ejection assembly T2 Compartment temperature value Lower side H Shell thickness