Method for making laced appearing confectioneries

• US 6,340,488 B1
• Filed: 02/01/2000
• Issued: 01/22/2002
• Est. Priority Date: 12/20/1996
• Status: Expired due to Term

• Current Assignee: Societe des Produits Nestle SA (Nestle SA)
• Original Assignee: Nestec SA (Nestle SA)
• Inventors: Busse, Kurt A., Kuehl, Edward Morris, French, William
• Primary Examiner(s): YEUNG, GEORGE CHAN PUI
• Application Number:
  US09/495,449
• Time in Patent Office: 721 Days
• Field of Search: 426/302, 426/306, 426/307, 426/249, 426/101, 118/13, 118/14, 118/24, 118/25, 118/DIG.16
• US Class Current: 426/302
• CPC Class Codes: A23G 2220/20 with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
• CPC Class Codes: A23G 3/20 Apparatus for coating or filling sweetmeats or confectionery
• CPC Class Codes: A23G 3/2092 Apparatus for coating with atomised liquid, droplet bed, liquid spray
• CPC Class Codes: A23G 3/28 Apparatus for decorating sweetmeats or confectionery
• CPC Class Codes: A23G 3/343 Products for covering, coating, finishing, decorating
• CPC Class Codes: A23G 3/54 Composite products, e.g. layered, coated, filled
• CPC Class Codes: A23G 9/245 for coating the products
• CPC Class Codes: A23G 9/26 for producing frozen sweets on sticks
• CPC Class Codes: A23G 9/322 Products for covering, coating, finishing, decorating
• CPC Class Codes: A23G 9/48 Composite products, e.g. layered , laminated, coated, filled

Abstract

The present invention advantageously provides a method for making and an apparatus for applying a chocolate coating to a confectionery to produce a confectionary with a laced appearing coating. The laced appearing coating preferably includes more than one type of chocolate, preferably two types of chocolate. Advantageously, the laced appearing coating is formed from two layers of chocolate, a foundation chocolate layer and a laced chocolate layer, thus giving the laced appearing chocolate coating a three dimensional texture.

Claims

1. A method for preparing a confectionery having a coating with stripes comprising supplying liquid coating material to a rotatable applicator;

rotating the applicator to generate stripes of liquid coating material; and

shielding the applicator as the confectionery moves along a production line to assist in directing the stripes of coating material onto the confectionery.

2. The method according to claim 1, which further comprises applying a layer of at least one chocolate onto the confectionery before the application of stripes by dipping or enrobing the confectionery with chocolate or by spraying chocolate onto the confectionery and wherein the chocolate is one of milk chocolate, dark chocolate, white chocolate, or combinations thereof, and optionally where the chocolate is partially substituted with a lesser fat content.

3. The method according to claim 1, wherein the confectionery is at least one frozen dessert, ice cream, baked product, praline, cake, fondant, water ice, sherbet, wafer cone, ice cream sandwich component, or cookie, and stripes are applied to the confectionery at an angle of between about 0 to about 45 relative to a line perpendicularly drawn to the direction of travel of the confectionery.

4. The method according to claim 1, which further comprises applying a layer of at least one chocolate onto the confectionery after the application of stripes by dipping or enrobing the confectionery with chocolate or by spraying chocolate onto the confectionery and wherein the chocolate is one of milk chocolate, dark chocolate, white chocolate, or combinations thereof and optionally where the chocolate is partially substituted with a lesser fat component.

5. The method according to claim 1, wherein the stripes are applied at essentially the same size and with a uniform spacing between them and are applied upon the confection when the confection is in a vertical position.

6. The method according to claim 1, wherein at least some of the stripes are of a color or coating material that is different from others.

7. The method according to claim 1, which further comprises collecting and re-using liquid coating material that is dispensed but not applied upon the confectionery.

8. The method according to claim 1, wherein the stripes are applied in the form of a criss-crossed pattern.

9. The method according to claim 8, wherein the criss-crossed pattern comprises at least two different chocolates where at least one chocolate is milk chocolate, dark chocolate, white chocolate, or combinations thereof, optionally where the chocolate is partially substituted with a lesser fat component.

10. The method according to claim 1, wherein the stripes of liquid coating material on the confectionery are applied by an apparatus comprising:

at least one spinning applicator for applying a stripe of coating material onto the confectionery as the confectionery moves past the spinning applicator in a production line;

at least one shield positioned adjacent to the spinning applicator to assist in directing the stripe of coating material onto the confectionery; and

at least one manifold to provide at least one spinning applicator with the coating material in a liquid form.

11. The method according to claim 10, wherein the shield has an arcuate shape surrounds the spinning applicator.

12. The method according to claim 10, wherein at least two shields are provided and positioned about each spinning applicator to form an aperture which directs the stripes of coating material onto the confectionery.

13. The method according to claim 12, wherein one shield is larger than the other.

14. The method according to claim 12, wherein the shields are configured, positioned, or dimensioned to prevent coating material from one applicator to spray onto a second applicator.

15. The method according to claim 10, wherein the coating is applied to the confectionery at an angle of between about 0°

to about 45°

relative to a line perpendicularly-drawn to the direction of travel of the confectionery in the production line.

16. The method according to claim 15, wherein the coating is applied to the confectionery at an angle of between about 15°

to about 35°

.

17. The method according to claim 10, wherein the apparatus includes a shield that has at least one edge with a channel having either a U or V shape for collecting excess coating material.

18. The method according to claim 10, wherein the apparatus includes a channel that has at least two inner edges diverging at an angle of between about 30°

to about 60°

.

19. The method according to claim 10, wherein the shield is made of stainless steel, plastic, or aluminum.

20. The method according to claim 10, wherein the spinning applicator is a disk, a cup, a pipe, a nozzle, or a combination thereof.

21. The method according to claim 19, wherein the spinning applicator is spinning at a rate of between about 50 rpm to about 2500 rpm.

22. The method according to claim 20 wherein the spinning applicator is a disk which is elliptical in shape.

23. The method according to claim 22, wherein the disk is inclined from the horizontal from between about 5°

to about 35°

.

24. The method according to claim 10, wherein the apparatus has two spinning applicators mounted on opposite sides of the production line facing front and rear faces of the confectionery.

25. The method according to claim 10, wherein the confectioneries are moved in multiple directions to apply a laced coating.

26. The method according to claim 10, wherein the apparatus includes a jacketed tank for collecting coating material that is not applied upon the confectionery.

27. The method according to claim 26, wherein the jacketed tank is heated to a temperature of between about 35°

C. to about 45°

C.

28. The method according to claim 10, wherein the apparatus has between about 2 to about 24 applicators which are utilized in a two row array of between 2 and 12 spaced and offset applicators, with each applicator having two shields to prevent liquid coating material from one applicator to contaminate an adjacent applicator, and so that a plurality of confectioneries can be coated simultaneously.