BE1025202B1 - Method for the production of chocolate confectionery products with inclusion particles - Google Patents

Abstract

The present invention relates to a method for the production of a chocolate confectionery product with inclusion particles, wherein the method comprises providing a first volume of liquid chocolate and its distribution to provide a base coat of chocolate, the deposition of inclusion particles thereon, and the provision of the second volume of liquid chocolate on the chocolate base layer and the distribution of the liquid chocolate for the formation of a chocolate surface layer, wherein the chocolate base layer is distributed over a thickness of 0.5 to 4 mm, and wherein the chocolate surface layer is distributed over a thickness of 0.5 to 4 mm. In addition, the invention provides a chocolate confectionery product, a package comprising one or more chocolate confectionery products, and an apparatus for the production of chocolate confectionery products.

Description

METHOD FOR THE PRODUCTION OF CHOCOLATE CONFECTIONERY PRODUCTS

WITH INCLUDING PARTICLES

TECHNICAL AREA

The invention relates to the technical field of the production of a chocolate confectionery product. In particular, the present invention relates to the technical field of the production of chocolate with inclusion particles.

BACKGROUND OF THE INVENTION

The production of a chocolate confectionery product including inclusion particles has been the subject of many studies in the confectionery field. In particular, there is a need for a method for the efficient and qualitative production of thin chocolate confectionery products having a relatively high inclusion particle content, and which products have an optimal portion size.

However, many production methods result in chocolate confectionery products in which the inclusion particles tend to either be crushed when premixing the inclusion particles with liquid chocolate, or to detach from the chocolate before consumption . This results in confectionery products having a low content of inclusion particles or invisibly small particles, both of which result in a high unwanted chocolate content and / or a chocolate product having an unattractive appearance.

US2009 / 022866 A1 describes a method for the production of a confectionery product comprising the phases of (i) depositing at least one massa of confectionery by letting it flow into a mold; (ii) the deposition of at least one particle material in and / or on the confectionery mass; in (iii) the repetition of at least phase (i) at least once, therefore the deposition of two layers of mass of confectionery. US2009 / 022866 A1, however, requires the use of an aerated confectionery mass and only allows the production of chocolate bars having a regular shape.

US2425431 B describes a method for the production of chocolate products comprising two or more layers. The products which are produced by such a method have a regular shape thanks to a mold and are relatively thick. In addition, the method includes mixing the inclusion particles with chocolate before the particle material is deposited on the first layer of chocolate.

In addition, EP0561513 A1 describes a method for the production of treats, and more particularly, for the production of cereal bars having a chocolate shell.

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The method requires the use of a mold, and results in a relatively thick confectionery product.

US4289790 B1 describes a layered chocolate product having a crispy core and a chocolate coating, and a method for production. A method according to US4289790 B1 requires in particular the caramelization of the core and the application of alternative layers of chocolate and carbonated candy, by iteratively immersing the core in liquefied chocolate and sprinkling it with carbonated candy. The final product has a regular shape, and is relatively thick.

Therefore, there remains a need for a method for the efficient and qualitative production of a chocolate confectionery product having an irregular, thin shape and having a relatively high inclusion particle content, and wherein the particles of inclusion are optimally included in the chocolate of the confectionery product so that the particles come off before consumption. In addition, it is desirable to provide chocolate confectionery products having an irregular shape to allow a consumer to select an optimal portion size.

The present invention aims to solve at least some of the above problems.

SUMMARY OF THE INVENTION

In a first aspect, the present invention provides a method for the production of a chocolate confectionery product with inclusion particles according to claim 1.

Such a method has the advantage that chocolate confectionery products having a high content of consumable inclusion particles can be produced efficiently and qualitatively and allows the production of chocolate confectionery products whose consumable inclusion particles n don't tend to come off. More particularly, a method according to the invention allows the optimal inclusion of inclusion particles in the chocolate of confectionery products so that the inclusion particles do not come off during production and / or before consumption.

In a second aspect, the invention provides a chocolate confectionery product according to claim 18.

A chocolate confectionery product according to the present invention provides the consumer with an optimal sensation of organoleptic taste, and has the advantage that the consumable inclusion particles do not tend to come off. In addition, the thinness and irregular shape of the chocolate confectionery product allow the consumer to eat the confectionery product in a limited portion size.

In a third aspect, the present invention provides a package comprising chocolate confectionery products according to claim 30.

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A package according to the present invention has the advantage that a consumer can select and enjoy a chocolate confectionery product in one or more preferred portion sizes.

In a fourth aspect, the invention provides an apparatus for carrying out a method for the production of a chocolate confectionery product according to claim 31.

Such an apparatus has the advantage that the production of chocolate confectionery products can be consistently qualitative and efficient, and reduces the need for human interactions.

DESCRIPTION OF THE FIGURES

Figure 1 shows an example of an embodiment of a method for the production of a chocolate confectionery product according to the present invention.

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to a method for the production of a chocolate confectionery product with inclusion particles, a chocolate confectionery product comprising consumable inclusion particles, a package comprising chocolate confectionery products, and an apparatus for carrying out a method for the production of a chocolate confectionery product.

Unless otherwise stipulated, all terms used in the description of the invention, including technical and scientific terms, have the meaning which is generally understood by a professional in the field, of which the invention forms part. For a more specific explanation, definitions of terms have been used to better understand the present invention.

As used here, the following terms have the following explanations:

"Un", "une", "des", "le", "la" and "les", as used here, refer to both the singular and the plural unless otherwise stated in the context. "A compartment" refers for example to one or more than a compartment.

The term "about", as used herein, referring to a value which can be measured, as a parameter, a quantity, a duration of time, etc., includes variations of +/- 20% or less, preferably +/- 10% or less, more preferably + / 5% or less, even more preferably +/- 1% or less, and even more preferably +/- 0.1% or less of the specified value, provided that these variations are suitable for carrying out the present invention. However, it will be clear that the value to which the modifier "about" refers is itself specifically understood.

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The terms "includes" and "comprising", as used herein, are synonyms of the terms "contains" and "containing" and are inclusive or open terms specifying the presence of the following, eg a component and n ' not exclude the presence of additional components, characteristics, elements, parts, non-cited phases which are known in the state of the art or which are described here.

The recitation of numerical ranges using end points includes all the numbers and fractions included in this range, as well as the end points cited.

The expression “% en massa” or “m%”, here and everywhere in the description unless otherwise defined, refers to the relative mass of the respective component based on the total mass of the formula. Consequently, the expression “% by volume” or “vol.%”, Here and everywhere in the description unless defined otherwise, refers to the relative volume of the respective component based on the total volume of the formula.

The term 'chocolate', as used here, is intended to refer to all chocolate or chocolate-like compositions with a lipid phase or lipoid composition. Since, in certain aspects, the invention is intended to control the characteristics of the lipid or lipoid phase, rather than the non-lipid materials in chocolate, the term is intended to include all chocolate or chocolate-like compositions.

In the present invention, 'quenching', 'quenching' or 'quenching process' refers to the controlled crystallization of the lipid phase of chocolate. Such a state is essential for the restoration of a stable lipid phase in a solidified chocolate product. Here it is important to create a sufficient amount of stable 'seed crystals' so that under certain cooling conditions, and more particularly within a certain temperature range - the lipid phase of chocolate can crystallize into a stable polymorphic form. This is why tempering is crucial for restoring the lipid phase of chocolate to a stable form. 'Tempered chocolate' here means chocolate that has been soaked. 'Unsweetened chocolate' is here chocolate that has not been soaked. Unhardened chocolate undergoes slower solidification which results in a finished product having optimal luster, crispness and taste, and which will shine when stored at appropriate temperatures.

It is explained that the 'lipid phase' of chocolate as presented here, refers to lipids which are present in chocolate. 'Lipids', as used herein, refers to triglycerides, diglycerides and monoglycerides which are used in chocolates or chocolate-like products. Lipids include natural lipids and oils such as cocoa butter, press cocoa butter, expeller cocoa butter, extraction cocoa butter, ripened cocoa butter, milk fat , anhydrous milk fat, fractionated milk fat,

BE2017 / 5726 butter fat, fractionated butter fat, hydrogenated or partially hydrogenated lipids or vegetable oils (fractionated or unfractionated), modified vegetable lipids, synthetically modified lipids and other lipids which can be soaked. The term "lipids which can be dipped" means lipids which can take different crystalline forms or polymorphs.

The term “liquid chocolate” or “liquefied chocolate” as described above, refers to melted chocolate and more particularly, chocolate or chocolate-like compositions whose lipid phase is liquid or partially liquid.

In a first aspect, the invention provides a method for the production of a chocolate confectionery product with inclusion particles. The method includes the following phases:

- The deposition of a first volume of liquid chocolate on a substrate, in which said chocolate is spread over the surface of said substrate to form a base layer of chocolate;

- Deposition of consumable inclusion particles on the surface of said chocolate base layer;

- The distribution of a second volume of liquid chocolate on the surface of said base chocolate layer composed of consumable inclusion particles, thus forming a surface layer of chocolate; and

- the solidification of the chocolate layers, thus obtaining a chocolate confectionery product, in which the base layer of chocolate is spread with an average thickness between 0.5 and 4 mm, and in which the surface layer of chocolate is spread with an average thickness between 0.5 and 4 mm.

Preferably, the chocolate base layer and the chocolate surface layer have an average thickness between 0.5 and 3 mm, and even more preferably, the chocolate base layer and the chocolate surface layer have a thickness average between 0.5 and 2.5 mm. Each of the chocolate layers of the chocolate confectionery product and / or the chocolate confectionery product may have a different average thickness and may be a different type of chocolate.

The term 'average thickness' means the numerical average of the thickness of a layer of chocolate, an intermediate confectionery product or a final confectionery product. The average thickness of a layer of chocolate, of an intermediate confectionery product or of a final confectionery product can be determined by any method known by a professional in the field such as for example ultrasonic thickness measurement,

BE2017 / 5726 laser-assisted thickness measurement like 2D CMOS Smart Sensor® of the laser type, or direct measurement of the thickness of a significant quantity of representative points on the confectionery product and / or its layers.

A method according to the present invention allows easy, rapid and qualitative production of a thin chocolate confectionery product with consumable inclusion particles. The method allows an embodiment of inclusion particles in the chocolate confectionery product, and thereby prevents consumable inclusion particles from detaching from the chocolate confectionery product during production and / or before consumption.

In addition, the method allows an easy and effective modification, adaptation and / or optimization of the production scale. More particularly, a method according to the present invention does not require the use of a shape, and therefore, the dimensions of the resulting chocolate confectionery product can easily be changed using larger volumes of liquid chocolate and said chocolate can be spread over a corresponding wider region. Other advantages are that one is not limited to quantities and / or sizes of shapes which are available for production, and that the chocolate remains in a fluidized state for a longer time. More particularly, in the methods requiring the use of a form, the liquid chocolate is brought into contact with surfaces of the form by centrifugation, rotation, tilting, etc. to attach the chocolate to these surfaces. Consequently, liquid chocolate is quickly solidified.

A method according to the present invention, however, uses a substrate on which the base layer of chocolate can be spread. The shape of this substrate, and more particularly of the surface of the substrate, can define the shape of the base layer of chocolate, and the resulting chocolate confectionery product. Preferably, the surface of the substrate is flat so that the bottom surface of the chocolate base layer is flat. Even more preferably, the substrate is a transporter.

In addition, it has been noted that a method according to the invention allows the easy and qualitative production of thin chocolate layers, and by extension, thin chocolate confectionery products. Chocolate confectionery products are preferred by many consumers because these confectionery products are easy to take and eat, and because this induces a certain degree of modularity.

Still further, it has been stated that the invention provides a method in which the chocolate layers are produced separately. Therefore, in this way, it is very easy to optimize the dimensions, the compositions and the mutual relationships of the chocolate layers and the inclusion particles consumable in a confectionery product, and therefore

BE2017 / 5726 to optimize the consumer's taste sensation and the organoleptic experience of the chocolate confectionery product.

Consumers find it important that a chocolate confectionery product has an attractive appearance. This is why it is preferred that the chocolate of the product has a fresh, shiny and flat appearance. Therefore, in a preferred embodiment of the present invention, the volumes of liquid chocolate include tempered chocolate. Tempered chocolate also has the advantage that it crunches rather than crumbles, in order to improve the organoleptic taste experience of a chocolate confectionery product. This is why the chocolate is melted and the volumes of liquid chocolate are kept at a temperature of at least 45 ° C. When used for the production of a layer of chocolate, the liquid chocolate is brought to a temperature of about 28-37 ° C, more preferably 29-34 ° C, and even more preferably 30-33 ° C, like about 31 ° C, and is maintained at this temperature for a period long enough to allow the formation of a substantial amount of seed crystals in the chocolate. This procedure is called "quenching," and is an essential phase in the production of chocolate.

Temperature variations have a reducing effect on the quality of the tempered chocolate. Therefore, it is desirable that the tempered chocolate be kept at a relatively constant temperature before solidification of the chocolate, unless otherwise stipulated.

In a preferred embodiment, the chocolate has a moisture content of less than 1%, more preferably between 0.5% and 0.9%, and more preferably between 0.5% and 0.8%.

Preferably, the chocolate confectionery product and / or the chocolate confectionery product have an average thickness of at most 7 mm, more preferably at most 6 mm, and more preferably at most 5 mm.

The average thickness of the chocolate confectionery and chocolate confectionery products can be 1-7 mm, preferably 1-6 mm, and more preferably 1-5 mm.

The inventors of the present invention have found that the average particle size of the inclusion particles has a great influence on the taste sensation and the organoleptic experience of a chocolate confectionery product. Therefore, in a preferred embodiment, the consumable inclusion particles have an average particle size of 0.5-5 mm, more preferably 0.5-4 mm, even more preferably 0.5- 3 mm, and most preferably 0.5-2 mm.

The term 'average particle size', as used herein, refers to a numerical average of the largest dimension of the consumable inclusion particles that are present in a chocolate confectionery product. The average particle size of the particles

BE2017 / 5726 of consumable inclusion can be determined by any method known by a professional in the field, such as for example the sieve analysis.

Potentially, particles can be ground or ground to obtain inclusion particles having a desired average particle size. Any grinding method known by a professional in the field can be used, for example by means of a grinding mixer and / or the use of one or more grinding rollers.

In particular, the inclusion particles can be blown onto the base layer of chocolate. In this way, the inclusion particles are embedded deeper into the base layer of chocolate, and therefore, it is even more unlikely that the inclusion particles will detach from the chocolate confectionery product before consumption.

The ratio of the amount of consumable inclusion particles to the amount of chocolate in a chocolate confectionery product is crucial for optimizing the taste sensation and organoleptic experience of a confectionery product.

Specifically, the consumable inclusion particles comprise 5-50% by mass, preferably 5-25% by mass, more preferably 5-20% by mass, and most preferably 5-15% by mass of the total mass. chocolate confectionery product.

In another embodiment, the consumable inclusion particles comprise 5-50% by volume, preferably 5-30% by volume, and more preferably 5-25% by volume, such as for example about 5% in vol., 10% in vol., 15% in vol., 20% in vol., 25% in vol. of the total volume of the chocolate confectionery product.

Preferably, the inclusion particles are spread evenly over the surface of the chocolate base layer so that the density of the inclusion particles is relatively consistent in the chocolate confectionery product.

In a preferred embodiment of a method, the chocolate of the chocolate base layer is always at least partially liquid when the consumable inclusion particles are deposited on the surface of said chocolate base layer. This has the advantage that, in a first aspect, the inclusion particles adhere to the chocolate of the base layer, in order to reduce the tendency of the particle material to detach from the base layer of chocolate which simplifies the process. Subsequent production substantially and prevents waste material from particles, to reduce economic loss. In a second aspect, the at least partially liquid state of the chocolate of the base layer has the advantage that the inclusion particles penetrate slightly into the base layer of chocolate. This makes it possible to produce chocolate confectionery products, such as for example a chocolate confectionery product, with an average thickness g BE2017 / 5726 reduced compared to the production process in which the inclusion particles are deposited on a layer of solidified chocolate. .

The chocolate in the base layer is always at least partially liquid when the first volume of liquid chocolate was deposited on the substrate. However, the base layer chocolate can also be reheated in order to keep the base layer chocolate at least partially liquefied, or to reliquefy the base layer chocolate in cases in which said chocolate would have solidified before deposition consumable inclusion particles on it.

Preferably, the first volume of chocolate is spread over a heated surface to extend the solidification time of the first layer. The surface is preferably reheated during the entire production process of the chocolate confectionery product. More preferably, the surface is maintained at a temperature of 29-34 ° C, more preferably 30-33 ° C, and most preferably at about 31 ° C during the entire process of producing a confectionery product. chocolate, unless otherwise stated. These temperatures allow the continuous solidification of the chocolate and give the chocolate an attractive appearance and guarantee that the chocolate product crunches rather than crumbles.

The surface of the chocolate base layer of the confectionery product can be covered with the consumable inclusion particles for at least 5%, preferably at least 10% and more preferably at least 15%.

In this way, it is very likely that a consumer will receive both the chocolate and the inclusion particles with any piece of chocolate confectionery product according to the invention.

Consumable inclusion particles can belong to a single type of inclusion particle, or they can comprise a mixture of two or more types of inclusion particle. The consumable inclusion particles can be any kind of inclusion particles known to a professional in the field.

Preferably, the consumable inclusion particles are selected from the group consisting of nuts, fruit, gojis, cocoa nibs, rice crisps, puffed rice, cake crumbs, cookie crumbs, cereals, and any mixture.

More particularly, cereals can be produced from rice, wheat, corn, oats or barley in an expanded, exploded or processed form. Nuts can be chestnuts, hazelnuts, walnuts, almonds, pecans, particles and / or mixtures. Dried fruit may include plums, raisins or coconuts.

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In a preferred embodiment, the chocolate of the base layer is partially cooled when the liquid chocolate of the second volume is spread on the surface of the base layer of chocolate made up of consumable inclusion particles. With reference to patent US2425431 Bl, this allows the integral bonding of successive layers of chocolate.

Here, 'partially cooled' means cooling the chocolate to a temperature at which lipid seed crystals having a higher melting point are formed, but at which the chocolate is not completely solidified. 'Completely solidified' here means the state in which all the lipids in the chocolate have become crystallized.

Due to a different time in the solidification of the base layer and the surface layer, a dividing line will be visible in the separate chocolate pieces.

The chocolate confectionery product can be broken into individual pieces of chocolate.

In this way, several thin chocolate confectionery products having an irregular shape are produced. More preferably, the individual chocolate pieces have an average area of 5-50 cm ² , more preferably 10-40 cm ² , even more preferably 10-30 cm ² , and most preferably 15-25 cm ² .

The irregular shape of the individual chocolate pieces gives the consumer the opportunity to select the desired portion size.

In one embodiment of a method according to the invention, one or more volumes of liquid chocolate are spread over the surface layer, thus forming one or more additional chocolate layers on said surface layer. Preferably, the chocolate of a layer on which the liquid chocolate has been deposited for a subsequent layer of chocolate, is partly cooled to allow the formation of seed crystals, when the chocolate is spread for said subsequent layer of chocolate. As mentioned above, this results in an integral bonding of the subsequent chocolate layers.

The chocolate base layer and the chocolate surface layer are preferably composed of identical chocolate compositions. However, the base layer and the surface layer may preferably be composed of different chocolate compositions.

When one or more additional chocolate layers and / or inclusion particles are provided on the surface layer, these additional layers may be made up of identical or different chocolate compositions compared to the base and / or surface layer . In the event that several additional layers of chocolate

BE2017 / 5726 are provided on the surface layer, this layer can be made up of identical or different chocolate compositions.

In a second aspect, the present invention provides a chocolate confectionery product comprising consumable inclusion particles which are at least partly surrounded by a base layer of chocolate and a surface layer of chocolate, characterized in that said chocolate base layer has an average thickness of 0.5 to 4 mm, preferably 0.5 to 3 mm, and more preferably 0.5 to 2.5 mm and that said surface layer has an average thickness between 0.5 and 4 mm, preferably 0.5 to 3 mm, and more preferably 0.5 to 2.5 mm, and wherein said chocolate confectionery product has an average thickness of at most 7 mm.

In such a chocolate confectionery product, the inclusion particles do not tend to come off and / or fall from the product before or during consumption. This ensures that all, or almost all, of the inclusion particles remain attached to the confectionery product, ensuring a constant and consistent taste sensation and organoleptic experience for a consumer.

Due to a different time in the solidification of the base layer and the surface layer, a dividing line will be visible in the chocolate confectionery product.

In a preferred embodiment, the chocolate confectionery has an average thickness of at most 6 mm, and more preferably at most 5 mm.

The limited thickness has the advantage that the product crunches (rather crumbles) during consumption, and that this allows the consumer to easily cut parts of the confectionery product, allowing them to easily change the portion size themselves . This provides an elegant, refined and delicious appearance to the chocolate confectionery product according to the present invention. In addition, the confectionery product preferably consists of tempered chocolate.

The combination of consumable inclusion particles and chocolate is known, for example from US4289790, and improves the organoleptic experience and taste sensation of the chocolate confectionery product.

The consumable inclusion particles can be consumable inclusion particles known to a professional in the art. More particularly, the consumable inclusion particles can be selected from the group comprising nuts, fruit, gojis, cocoa nibs, rice crisps, puffed rice, cake crumbs, cookie crumbs, cereals , and any mixture.

More particularly, cereals can be produced from rice, wheat, corn, oats or barley in an expanded, exploded or processed form. Nuts can be

BE2017 / 5726 chestnuts, hazelnuts, walnuts, almonds, pecans, particles and / or mixtures. Dried fruit may include plums, raisins or coconuts.

The consumable inclusion particles may have an average particle size of 0.5-5 mm, more preferably 0.5-4 mm, even more preferably 0.5-3 mm, and most preferably 0.52 mm.

The inventors of the present invention have found that such an average particle size gives the confectionery product substantial crispness, taste sensation and / or organoleptic experience, and optimizes the combination of chocolate with such particles. More particularly, products comprising particles having a larger average particle size could result in that, upon consumption, the consumer would taste only the inclusion particles and not or not sufficiently the chocolate, while a size of lower average particle results in an unsatisfactory taste sensation due to lack of crispness and / or organoleptic experience, and because the chocolate taste will dominate the taste of the inclusion particles.

The average particle size can be determined by any method known by a professional in the field, such as, for example, sieve analysis.

Potentially, particles can be ground or ground to obtain inclusion particles of desirable dimensions. Any grinding method known by a professional in the field can be used, for example by means of a grinding mixer and / or the use of one or more grinding rollers.

In a preferred embodiment, the consumable inclusion particles comprise 5-50% by mass, preferably 5-25% by mass, more preferably 5-20% by mass, and most preferably 5-15% by mass. mass of the total mass of the chocolate confectionery product.

In another embodiment, the consumable inclusion particles comprise 5-50% by volume, preferably 5-30% by volume, and more preferably 5-25% by volume, such as for example about 5% in vol., 10% in vol., 15% in vol., 20% in vol., 25% in vol. of the total volume of the chocolate confectionery product.

Preferably, the inclusion particles are spread evenly over the surface of the chocolate base layer so that the density of the inclusion particles is relatively consistent in the chocolate confectionery product.

The base layer and the surface layer of a chocolate confectionery product according to the present invention preferably comprise identical chocolate compositions.

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However, combinations of different chocolate compositions can induce an optimization of the taste sensation and / or the organoleptic experience of a consumer. Therefore, the base layer and the surface layer may include different chocolate compositions. This allows consumers to select their favorite types of chocolate, or their combination of types of chocolate.

Chocolate compositions can for example consist of dark chocolate, pastry chocolate, milk chocolate, sweet chocolate, semi-sweet chocolate, buttermilk chocolate, skim milk chocolate, mixed milk chocolate , low-fat chocolate, white chocolate, aerated chocolates, coating compositions, non-standard chocolates or chocolate-like compositions.

In a preferred embodiment, the chocolate confectionery product according to the present invention has an area of 5-50 cm ² , more preferably 10-40 cm ² , even more preferably 10-30 cm ² , and the more preferably 15-25 cm ² .

Such chocolate confectionery products are in particular smaller than chocolate confectionery products known in the prior art, and more particularly, they are smaller than chocolate bars. It has been found that such a size restriction gives the confectionery product an optimal portion size, and that this simplifies modularity without having waste for consumers. It is for example much more economical to eat a single chocolate confectionery product according to the present invention, rather than eating only part of a bar of chocolate and wasting the rest. Likewise, several confectionery products can be consumed to replace an entire confectionery bar.

In addition, it has been observed that chocolate confectionery products having such an area are easy to eat because they can be eaten in the same way as potato chips.

Potentially, a chocolate confectionery product may include one or more additional chocolate layers and / or embedding particles on the surface layer. Each of these chocolate layers may consist of an identical or different chocolate composition compared to the base chocolate layer and / or the surface layer.

In a preferred embodiment, a chocolate confectionery product can be obtained by a method according to the present invention.

In a third aspect, the invention provides a package comprising one or more chocolate confectionery products according to the present invention.

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A packaging protects chocolate confectionery products against the environment, and potentially against light. This has the advantage that the products have a prolonged durability, and that the freshness and presentation of the products is not influenced by, for example, oxidation.

In addition, packaging makes stacking easier and may include relevant information, such as allergens, ingredients, expiration date, optimal storage conditions, manufacturer, etc. In addition, the packaging can be decorated, designed or developed to have an attractive appearance to improve visibility and stimulate the economic significance of the product.

In one embodiment, the packaging comprises an embodiment of confectionery products according to the invention. More particularly, such a packaging includes confectionery products with the same chocolate compositions and the same type of inclusion particles. In another embodiment, the packaging comprises two or more embodiments of confectionery products according to the invention. More particularly, such packaging includes confectionery products having different chocolate compositions and / or different types of inclusion particles.

This gives consumers the opportunity to select their preferred embodiment of an individual confectionery product, or to select a mixture of different embodiments, for example to try or taste different embodiments without having to purchase a whole package of each mode. of achievement.

In a fourth aspect, the present invention provides an apparatus for carrying out a method for the production of a chocolate confectionery product. More particularly, the apparatus comprises:

- a first chocolate distribution module for the deposition of a first volume of liquid chocolate on a substrate;

a first chocolate distribution module to form a base layer of chocolate by spreading said first volume of liquid chocolate up to an average size of 0.5 to 4 mm, preferably 0.5 to 3 mm, and more than preferably 0.5 to 2.5 mm on the surface of said substrate;

- a particle distribution module for the deposition of consumable inclusion particles on the surface of said chocolate base layer;

a second chocolate distribution module for the deposition of a second volume of liquid chocolate on the surface of said chocolate base layer made up of inclusion particles; and

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a second chocolate distribution module for forming a chocolate surface layer by spreading said second volume of liquid chocolate up to an average size of 0.5 to 4 mm, preferably 0.5 to 3 mm, and more preferably from 0.5 to 2.5 mm on the surface of said chocolate base layer made up of consumable inclusion particles.

Chocolate deposition machines are well known in the art. An apparatus according to the present invention may include any chocolate dispensing machine known to a professional in the field. US20030129921 A1 and US20100133360 A1 describe, for example, an apparatus suitable for dispensing volumes of liquid chocolate.

In one embodiment, the apparatus includes only a chocolate dispensing module, wherein said dispensing module deposits both the first volume of chocolate and the second volume of chocolate. In such an embodiment, the dispensing module can be adapted so that the quantities of chocolate in the first volume and the second volume are equal or different.

Volumes of chocolate distributed can be spread by any method known in the state of the art. Preferably, distributed chocolate volumes are equalized by means of a spatula which is anchored above the surface of the substrate on which the chocolate volume is deposited. In a preferred embodiment, the distance between the spatula and the surface of the substrate determines the thickness of the chocolate layer. Said distance is preferably adjustable based on the desired thickness of the chocolate layers.

In another embodiment, the distribution and distribution modules are combined in a single module. In such an embodiment, the chocolate volumes are distributed over the surface - such as for example a conveyor - at the moment when the chocolate volumes are deposited on the surface. More particularly, such a combined deposition and distribution module comprises an opening, oriented towards the surface of the substrate, through which the liquid chocolate is deposited on the surface. Said opening can be widened or tightened to regulate the thickness of the first layer of chocolate.

A particle distribution module can be connected to a module that excludes particles with inappropriate and / or unwanted dimensions. Particles that have excluded because they are too large, can be sent to a grinding module. Said grinding module can grind the particles to obtain a desired average particle size, so that these particles can be used in the production of a chocolate confectionery product according to the invention.

Optionally, the apparatus includes a cooling module to accelerate the solidification of one or more layers of chocolate. The cooling module

BE2017 / 5726 can be a chamber or a space in which the temperature is low enough to effectively solidify the chocolate layers of the confectionery product. Preferably, the cooling module has a temperature of 10-25 ° C, preferably 10-22 ° C, more preferably 10-20 ° C, even more preferably 10-18 ° C, such as about 10 ° C, 11 ° C, 12 ° C, 13 ° C, 14 ° C, 15 ° C, 16 ° C, 17 ° C or 18 ° C.

In a preferred embodiment, the apparatus includes a break module for breaking the chocolate into individual pieces. Potentially, the break module includes one or more break rolls. More preferably, the break module can be adjusted so that the dimensions of the individual chocolate pieces can be regulated.

Potentially, the apparatus includes one or more additional chocolate dispensing modules for depositing additional volumes of liquid chocolate on the surface of the chocolate surface layer or on the surface of subsequent, additional chocolate layers.

In a specific embodiment of the present invention, the substrate is a transporter.

In such an embodiment, the transporter is preferably connected to different modules of the device, and allows the transport of intermediate products from one module to another. More preferably, the transporter transports the intermediate products along different modules in an appropriate order to allow the efficient production of a confectionery product.

A carrier has the advantage that intermediate confectionery products do not have to be processed manually during the production process. In this way, the number of human interactions is minimized, thus minimizing the risk of human error.

Preferably, the temperature of the substrate surface can be adjusted. In particular, the temperature of the surface of the substrate can be increased to induce or at least partially maintain the liquefaction of one or more layers of chocolate and / or reduced to induce or at least partially maintain the solidification of one or more layers of chocolate.

In a most preferred embodiment, the apparatus can carry out a method according to the present invention.

Below, the invention will be described by means of the following nonlimiting figures which illustrate the invention, and which are not intended to, and cannot be interpreted as, limiting the scope of the invention .

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DETAILED DESCRIPTION OF THE FIGURES

Figure 1 shows an example of an embodiment of a method for the production of a chocolate confectionery product according to the present invention.

In particular, a first volume of liquid chocolate soaked (2) at a temperature of 2934 ° C, more preferably 30-33 ° C is deposited on a flat surface (4) of a substrate (1). Said liquid chocolate is spread over the surface (4) of the substrate (1) to obtain a base layer of chocolate (3) having an average thickness of 0.5-4 mm, preferably 0.5-3 mm, and more preferably 0.5-2.5 mm. After the distribution of the first volume of liquid chocolate (2), it is preferred that the surface (4) of the substrate (1) be maintained at a temperature of 28-34 ° C, more preferably at 29-34 ° C, again more preferably 30-33 ° C, and most preferably approximately 31 ° C, thus allowing the formation of seeds of type V crystals.

Next, the inclusion particles (5) are deposited on the surface of the chocolate base layer (3). Preferably, the chocolate base layer (3) is at least partially liquefied. This is why the chocolate base layer (3) can be subjected to a heat treatment before the deposition of the inclusion particles (5), for example by heating the surface (2) of the substrate (1) or by increasing environmental temperature. The at least partially liquefied state of the chocolate base layer (3) allows the inclusion particles (5) to easily adhere to the chocolate base layer (3), and allows the particles (5) to '' press at least partially into the base chocolate layer (3). Preferably, the inclusion particles have an average particle size of 0.5-5 mm, more preferably 0.5-4 mm, even more preferably 0.5-3 mm, and most preferably 0.5-2 mm. It is preferred that the inclusion particles (5) cover at least 5%, preferably at least 10% and most preferably at least 15% of the top surface (10) of the chocolate base layer (3) .

A second volume of liquid chocolate (6) is deposited on the surface (10) of the chocolate base layer (3) comprising the inclusion particles (5), and said chocolate (6) is spread so that all of the upper surface (10) of the chocolate base layer (3) is covered with chocolate of the second volume of liquid chocolate (6), thus forming a chocolate surface layer (7). Preferably, the chocolate surface layer (7) has an average thickness of 0.5-4 mm, preferably 0.5-3 mm, and more preferably 0.5-2.5 mm. In a preferred embodiment of the method, the chocolate base layer (3) is in an at least partially liquefied state to allow full bonding between the chocolate base layer (3) and the chocolate surface layer ( 7). The at least partially liquid state of the chocolate base layer (3)

BE2017 / 5726 can be obtained by subjecting the base layer of chocolate to a heat treatment, for example by heating the surface (2) of the substrate (1) or by increasing the environmental temperature. The first volume of liquid chocolate (2) and the second volume of liquid chocolate (6) may consist of identical chocolate compositions or of different chocolate compositions.

If desired, one or more additional chocolate layers (not shown) can be deposited on the upper surface (11) of the chocolate surface layer (7). The one or more additional chocolate layers may be made of the same or different chocolate compositions, and may be made of the same or different chocolate composition compared to the base chocolate layer (3) or the chocolate surface layer (7). The one or more additional chocolate layers (not shown) can be produced by a methodology similar to the methodology for the deposition of the chocolate surface layer (7).

Once all the chocolate layers (3, 7 and potentially additional layers) are provided, the chocolate is solidified, thus forming a chocolate confectionery product (8). Preferably, the chocolate is solidified at a temperature of 10-25 ° C, preferably 10-22 ° C, more preferably 10-18 ° C, such as for example 10 ° C, 11 ° C, 12 ° C , 13 ° C, 14 ° C, 15 ° C, 16 ° C, 17 ° C or 18 ° C. The chocolate confectionery product has a total average thickness of 1-7 mm comprising at least one base layer of chocolate (3) having an average thickness of 0.5-4 mm, a surface layer of chocolate (7) having an average thickness of 0.5-4 mm, and inclusion particles (5) incorporated therein. Potentially, the individual chocolate pieces (9) have a dividing line (12) between the base chocolate layer (3) and the chocolate surface layer (7).

The chocolate confectionery product (8) can be removed from the surface (4) of the substrate (1), and can thus be consumed or sold. In a preferred embodiment, the chocolate confectionery is broken into individual pieces of chocolate (9), for example by means of a break roller (not shown). Preferably, the chocolate confectionery product (8) is broken into individual chocolate pieces (9) having a predefined size. It is possible that the individual chocolate pieces (9) are sorted on the basis of their size, for example by means of a sieve analysis.

In a preferred embodiment, the individual chocolate pieces (9) have a thickness of 1-7 mm and comprise at least one base layer of chocolate (3) having an average thickness of 0.5-4 mm, a layer chocolate surface (7) having a thickness of 0.5-4 mm, and inclusion particles (5) incorporated therein. It is

BE2017 / 5726 possible that the individual chocolate pieces (9) have a dividing line (12) between the base chocolate layer (3) and the chocolate surface layer (7).

REFERENCES TO FIGURES (1) Substrate; (2) First volume of liquid chocolate; (3) Chocolate base layer;

(4) Substrate surface; (5) Consumable inclusion particles; (6) Second volume of liquid chocolate; (7) Surface layer; (8) Chocolate confectionery (9) Individual chocolate pieces; (10) Upper surface of the base layer of chocolate; (11) Upper surface of the chocolate surface layer; (12) Demarcation line.

The present invention will now be described in more detail, referring to non-limiting examples.

Examples

Example 1: Chocolate Confectionery Product

This example relates to an embodiment of a chocolate confectionery product according to the present invention.

An irregularly shaped chocolate confectionery product has a total average thickness of 5 mm, and an area of approximately 11 cm ² . The product comprises a base layer of dark chocolate having an average thickness of 2.5 mm, a surface layer of dark chocolate having an average thickness of 2.5 mm, and rice crisps having an average particle size of 1 , 5 mm. The dark chocolate compositions of the base layer and the surface layer are identical. A demarcation line is visible at the interface of the base layer and the surface layer.

The chocolate base layer, the surface layer and the rice crisps comprise, respectively, 40% by volume, 40% by volume. and 20% by volume. of the total volume of the chocolate confectionery product.

Example 2: Chocolate Confectionery Product

This example relates to an embodiment of a chocolate confectionery product according to the present invention.

A rectangular-shaped chocolate confectionery product has a length of

4.2 cm, a width of 2.1 cm and a total average thickness of 6 mm.

The base layer consists of white chocolate and has an average thickness of 4 mm. The surface layer consists of milk chocolate and has an average thickness of 2 mm. The inclusion particles include a mixture of chestnuts and crushed hazelnuts, have an average particle size of 3 mm, and are partially implemented

BE2017 / 5726 in the base layer. A dividing line is visible at the interface of the base layer and the surface layer.

The chocolate base layer, the surface layer and the inclusion particles comprise, respectively, 55% by volume, 20% by volume. and 25% by volume. of the total volume of the confectionery product.

Example 3: Chocolate Confectionery Product

This example relates to an embodiment of a chocolate confectionery product according to the present invention.

The chocolate confectionery product has an irregular shape, an area of about 8 cm ² , and an average thickness of 5.5 mm.

The base layer consists of a milk chocolate composition, and has an average thickness of 1.5 mm The surface layer consists of the same milk chocolate composition as the base layer, and has an average thickness 4 mm. The inclusion particles consist of a mixture of dried fruit particles with cocoa nibs, and have an average particle size of 0.5 mm. The inclusion particles are not implemented in the base layer, and are completely covered by the surface layer.

The chocolate base layer, the surface layer and the inclusion particles comprise, respectively, about 25% by volume, 60% by volume. and 15% by volume. of the total volume of the chocolate confectionery product.

Example 4: Chocolate Confectionery Product

This example relates to an embodiment of a chocolate confectionery product according to the present invention.

The chocolate confectionery product is identical to the confectionery product described in Example 1, except that the base layer and the surface layer are made up of different dark chocolate compositions. In particular, the base layer has a cocoa content of 75% by mass, while the chocolate surface layer consists of dark chocolate having a cocoa content of 85% by mass.

It is assumed that the present invention is not limited to any embodiment described above and that modifications can be added to the present production examples without deviating from the appended claims.

Claims (38)

1. A method for the production of a chocolate confectionery product with inclusion particles, the method comprising the following phases: - The deposition of a first volume of liquid chocolate on a substrate, in which said chocolate is spread over the surface of said substrate to form a base layer of chocolate; - Deposition of consumable inclusion particles on the surface of said chocolate base layer; - The distribution of a second volume of liquid chocolate on the surface of said base chocolate layer composed of consumable inclusion particles, thus forming a surface layer of chocolate; and - the solidification of the chocolate layers, thus obtaining a chocolate confectionery product, in which the base layer of chocolate is spread with an average thickness between 0.5 and 4 mm, and in which the surface layer of chocolate is spread with an average thickness between 0.5 and 4 mm. 2. A method according to claim 1, wherein the consumable inclusion particles have an average particle size of 0.5-5 mm. 3. A method according to claim 1 or 2, wherein the chocolate confectionery product has an average thickness of at most 7 mm. 4. A method according to claim 3, wherein the chocolate confectionery has an average thickness of at most 5 mm 5. A method according to one of the preceding claims, in which the consumable inclusion particles comprise 5-50% by mass of the total mass of the chocolate confectionery product. 6. A method according to one of the preceding claims, in which the consumable inclusion particles comprise 5-50% by volume of the total volume of the chocolate confectionery product. 7. A method according to one of the preceding claims, in which the consumable inclusion particles cover at least 5% of the surface of the chocolate base layer. 8. A method according to one of the preceding claims, wherein the chocolate of the base layer is at least partially liquid when the consumable inclusion particles are deposited on the surface of said base layer of chocolate. 9. A method according to one of the preceding claims, in which the consumable inclusion particles are selected from the group comprising nuts, 22 BE2017 / 5726 fruit, gojis, cocoa nibs, rice crisps, puffed rice, cake crumbs, cookie crumbs, cereal, and any mixture. 10. A method according to one of the preceding claims, in which the chocolate of the base layer is partially cooled when the second volume of chocolate is spread on the surface of the base layer of chocolate made up of consumable inclusion particles. 11. A method according to one of the preceding claims, wherein the chocolate confectionery product is broken into individual chocolate pieces. 12. A method according to claim 11, wherein the individual chocolate pieces have an average area of 5-50 cm ² . 13. A method according to one of the preceding claims, in which one or more volumes of liquid chocolate are spread on the surface layer, thus forming one or more additional chocolate layers on said surface layer. 14. A method according to claim 13, wherein the layer of chocolate on which a subsequent volume of liquid chocolate is spread is at least partially liquid when said subsequent volume of chocolate is spread over it. 15. A method according to one of the preceding claims, wherein the inclusion particles are provided above the upper surface of the upper layer of the chocolate confectionery product. 16. A method according to one of the preceding claims, in which the chocolate base layer and the chocolate surface layer consist of different chocolate compositions. 17. A method according to one of claims 1 to 15, wherein the chocolate base layer and the chocolate surface layer consist of identical chocolate compositions. 18. A chocolate confectionery product comprising consumable inclusion particles which are at least partly surrounded by a base layer of chocolate and a surface layer of chocolate, characterized in that said base layer of chocolate has an average thickness of 0.5 to 4 mm and that said surface layer has an average thickness between 0.5 and 4 mm, and wherein said chocolate confectionery product has an average thickness of at most 7 mm. 19. A chocolate confectionery product according to claim 18, characterized in that the chocolate confectionery product has an average thickness of at most 5 mm 20. A chocolate confectionery product according to claim 18 or 19, characterized in that the consumable inclusion particles are selected from the group 23 BE2017 / 5726 including nuts, fruit, gojis, cocoa nibs, rice crisps, puffed rice, cake crumbs, cookie crumbs, cereals, and any mixture. 21. A chocolate confectionery product according to one of claims 18 to 20, characterized in that the consumable inclusion particles have an average particle size of 0.5-5 mm. 22. A chocolate confectionery product according to one of claims 18 to 21, characterized in that the consumable inclusion particles comprise 5-50% by mass of the total mass of the chocolate confectionery product. 23. A chocolate confectionery product according to one of claims 18 to 21, characterized in that the consumable inclusion particles comprise 5-50% by volume. of the total volume of the chocolate confectionery product. 24. A chocolate confectionery product according to one of claims 18 to 23, characterized in that the chocolate base layer and the chocolate surface layer consist of identical chocolate compositions. 25. A chocolate confectionery product according to one of claims 18 to 23, characterized in that the chocolate base layer and the chocolate surface layer consist of different chocolate compositions. 26. A chocolate confectionery product according to one of claims 18 to 25, characterized in that said chocolate confectionery product has an area between 5 and 50 cm ² . 27. A chocolate confectionery product according to one of claims 18 to 26, characterized in that said chocolate confectionery product comprises one or more additional layers on the surface layer. 28. A chocolate confectionery product according to one of claims 18 to 27, characterized in that the upper surface of the upper layer is provided with inclusion particles. 29. A chocolate confectionery product according to one of claims 18 to 25, characterized in that said chocolate confectionery product is obtained by a method according to one of claims 1 to 17. 30. Packaging according to one or more chocolate confectionery products, in which the one or more chocolate confectionery products are chocolate confectionery products according to one of claims 18 to 29. 31. Apparatus for carrying out a method for the production of a chocolate confectionery product, the apparatus comprising: - a first chocolate distribution module for the deposition of a first volume of liquid chocolate on a substrate; 24 BE2017 / 5726 - a first chocolate distribution module for forming a base layer of chocolate by spreading said first volume of liquid chocolate up to an average size of 0.5 to 4 mm over the surface of said substrate; - a particle distribution module for the deposition of consumable inclusion particles on the surface of said chocolate base layer; a second chocolate distribution module for the deposition of a second volume of liquid chocolate on the surface of said chocolate base layer made up of inclusion particles; and a second chocolate distribution module for forming a surface layer of chocolate by spreading said second volume of liquid chocolate up to an average thickness of 0.5 to 4 mm over the surface of said base layer of chocolate made up of particles of consumables inclusion. 32. Apparatus according to claim 31, characterized in that the apparatus comprises a single chocolate distribution module for the deposition of both the first volume of liquid chocolate and the second volume of liquid chocolate. 33. Apparatus according to claim 31 or 32, the apparatus comprising a breaking module for breaking the chocolate confectionery product into individual pieces. 34. Apparatus according to one of claims 31 to 33, characterized in that the apparatus comprises one or more additional chocolate distribution modules for depositing additional volumes of liquid chocolate on the surface of the surface layer of chocolate or on the surface of the top additional layer. 35. Apparatus according to one of claims 31 to 34, characterized in that the apparatus comprises a cooling module for the solidification of the chocolate layers. 36. Apparatus according to one of claims 31 to 35, characterized in that the substrate is a transporter. 37. Apparatus according to one of claims 31 to 36, characterized in that the temperature of the surface of the substrate can be increased to induce or at least partially maintain the liquefaction of one or more layers of chocolate and / or reduced to induce or at least partially maintain the solidification of one or more layers of chocolate. 38. Apparatus according to one of claims 31 to 37 for carrying out a method according to one of claims 1 to 17.