Methods and apparatus for forming shaped edible pieces

• US 7,820,218 B2
• Filed: 02/13/2006
• Issued: 10/26/2010
• Est. Priority Date: 02/11/2005
• Status: Active Grant

• Current Assignee: Mars Incorporated
• Original Assignee: Mars Incorporated
• Inventors: Collins, Thomas M., Tomasso, Jennifer, Camporini, Alfred V., Graham, George, Suttle, James M.
• Primary Examiner(s): Hendricks; Keith D
• Assistant Examiner(s): GEORGE, PATRICIA ANN
• Application Number:
  US11/353,553
• Publication Number:
  US 20060210672A1
• Time in Patent Office: 1,716 Days
• Field of Search: 426/515
• US Class Current: 426/515
• CPC Class Codes: A23G 1/0063 Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band of by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
• CPC Class Codes: A23G 1/0069 Compression moulding of paste, optionally in form of ball or rope or other preforms, or of powder or granules
• CPC Class Codes: A23G 1/205 Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
• CPC Class Codes: A23G 1/206 Apparatus for laying down material in moulds or drop-by-drop on a surface, optionally with the associated heating, cooling, portioning, cutting cast-tail, anti-drip device
• CPC Class Codes: A23G 1/207 Compression moulding of paste, optionally in form of ball or rope or other preforms, or of powder or granules
• CPC Class Codes: A23G 1/30 Cocoa products, e.g. chocolate; Substitutes therefor
• CPC Class Codes: A23G 1/50 characterised by shape, structure or physical form, e.g. products with an inedible support liquid products, solid products in the form of powders, flakes or granules for making liquid products A23G1/56
• CPC Class Codes: A23G 3/0025 Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
• CPC Class Codes: A23G 3/0027 Processes for laying down material in moulds or drum or a surface, optionally with the associated heating, cooling, portioning, cutting cast-tail, anti-drip process
• CPC Class Codes: A23G 3/0031 Moulds processing A23G3/0029 takes precedence
• CPC Class Codes: A23G 3/0036 Mould conveying, e.g. with the associated manipulation
• CPC Class Codes: A23G 3/0038 Removing articles from the mould; associated manipulation
• CPC Class Codes: A23G 3/0252 Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
• CPC Class Codes: A23P 20/25 Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
• CPC Class Codes: B30B 11/14 co-operating with moulds on a movable carrier other than a turntable or a rotating drum

Abstract

A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.

Claims

1. A method of forming an edible piece comprising the steps of:

a) providing a first continuous belt moving on a first belt path and having at least one cutout through the entire thickness of the belt, which forms a through hole, and a second continuous belt moving with the first continuous belt, wherein a portion of the second continuous belt is positioned below the through hole in the first continuous belt at a first position on the first belt path so as to create a cavity having walls defined by the cutout through hole and a bottom formed by the second continuous belt;

b) adding a fluid edible mass to the cavity at the first position on the first belt path to form an edible blank;

c) transporting the cavity and the edible blank to a second position on the first belt path;

d) cooling to set the edible blank to a semisolid state;

e) separating the first continuous belt from the second continuous belt at the second position on the first belt path; and

f) releasing the edible blank from the first or second continuous belt.

2. The method according to claim 1, comprising the steps of:

retaining the edible blank in the cutout in the first continuous belt after separating the first continuous belt from the second continuous belt, and

releasing the edible blank from the cutout in the first continuous belt by contacting the blank with a removal member.

3. The method according to claim 1, comprising the steps of:

adhering the edible blank on the second continuous belt after separating the first continuous belt from the second continuous belt, and

releasing the edible blank from the second continuous belt by passing the second continuous belt over a bull nose.

4. The method according to claim 1, further comprising the step of warming the edible mass in the cavity while the edible mass is being deposited.

5. The method according to claim 4, wherein the step of warming is conducted by applying heat to the second continuous belt with a heating element proximate to and in thermal contact with the second continuous belt.

6. The method according to claim 5, wherein the edible mass is chocolate, and said step of warming maintains a temperature of the chocolate in the cavity in the range of about 25°

C. to about 32°

C.

7. The method according to claim 1, further comprising the step of cooling the edible blank after the blank is released from the first or second continuous belt.

8. The method according to claim 7, wherein the step of cooling is conducted by contacting the second continuous belt with a cooling element having a temperature in the range of about 10°

C. to about 20°

C.

9. The method according to claim 1, further comprising the step of controlling temperature and/or humidity of an ambient atmosphere in an area proximate the belt path so that the dew point of the ambient atmosphere is less than the temperature of the edible blank and less than a surface temperature of the first and second continuous belts.

10. The method according to claim 1, wherein the thickness of the first continuous belt is about 1.00 mm to about 2.00 mm.

11. The method according to claim 1, wherein the thickness of the first continuous belt is about 1.00 mm to about 1.50 mm.

12. The method according to claim 1, wherein the edible mass is selected from the group consisting of chocolate, caramel, fudge, cookie dough, ice cream, pet food, sugar syrup, gels, pectin, pastry dough, pasta dough and batter.

13. The method according to claim 1, further comprising the step of transporting the edible blank to a forming station and contacting the edible blank with a rigid member to impart contour to the edible blank to form a contoured edible piece.

14. The method according to claim 13, wherein the rigid member is a forming drum adapted to impart a contour to the edible blank to form a contoured edible piece.

15. The method according to claim 14, further comprising the step of pressing the edible blank against the forming drum while the forming drum rotates to impart a contour to the edible blank to form a contoured edible piece.

16. The method according to claim 14, wherein the forming drum has a temperature of about −

25°

C. to about 15°

C.

17. The method according to claim 1, wherein the portion of the second continuous belt forming the bottom of the cavity comprises at least one raised portion adapted to emboss a pattern in the edible blank.

18. The method according to claim 1, further comprising the step of depositing an edible decoration on the second continuous belt prior to depositing an edible mass in the cavity and adhering the decoration to the edible blank.

19. The method according to claim 1, wherein the edible mass is chocolate.

20. The method according to claim 13, wherein the contoured edible piece is decorated with an edible component subsequent to imparting contours at the forming station.