Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
  • A23G1/54—Composite products, e.g. layered laminated, coated, filled
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
  • A23G1/54—Composite products, e.g. layered laminated, coated, filled
  • A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
  • A23G3/54—Composite products, e.g. layered, coated, filled
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
  • A23G3/54—Composite products, e.g. layered, coated, filled
  • A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity

Definitions

• the present invention relates to a chocolate product having a break-away portion that forms an opening when the break-away portion is subjected to a breaking force.
• chocolate confections that provide a dimension of enjoyment beyond the pleasure derived from eating the chocolate.
• An example is the chocolate product that presents the viewer with a semblance of a topical character.
• Such products include those made in the shape of Santa Claus, a rabbit, a star, an egg, a turkey, a Jack O 1 Lantern, or a cartoon character.
• topical characters are generally large, ranging in size from several inches to over three feet in height.
• the shaped products are often hollow. Hollow products contain less chocolate than solid products for a given external size, and thus, chocolate cost, as well as the costs associated with shipping a heavier product, can be saved.
• Hollow chocolate products are typically consumed by breaking off a convenient portion for eating.
• the choice of where to break off the portion is a matter of individual preference.
• the prior art hollow products generally do not have designed weak portions to aid in breaking the chocolate. Instead, such products are likely to have reinforcement at areas of structural weakness in order to prevent breakage prior to sale of the products.
• a dimension of pleasure can also be derived from breaking a chocolate product into pieces.
• a chocolate orange is formed from a multitude of solid chocolate segments in the shape of orange slices. The chocolate segments are arranged in the shape of a whole orange and connected to each other by chocolate connections. The consumer is thus presented with a chocolate orange that breaks into a multitude of solid chocolate "orange slice” segments when the whole "orange” is struck forcefully.
• Another dimension of pleasure can be derived from discovering or revealing a concealed component inside a hollow chocolate product.
• a hollow chocolate in the shape of an M&M' s® candy piece available from Mars, Incorporated, McLean, VA, has M&M's® candy pieces inside.
• the M&M's® candy pieces become assessable to the consumer when the hollow chocolate product is broken open.
• Hollow chocolate products are generally made by attaching two or more chocolate shell portions to form the overall hollow chocolate shell.
• U.S. Patent Nos. 5,635,230 and 5,705,217 describe methods and apparatus for producing chocolate articles. The patents are incorporated by reference herein.
• This invention is directed to a chocolate product having a break-away portion of a sheet-like member.
• the break-away portion frangibly detaches in order to provide access through the opening formed from the detachment.
• the invention is also directed to a method of forming a break-away portion including forming a frangible channel that bounds the break-away portion.
• the chocolate product is hollow and removal of the break- away portion of the sheet-like member allows access to the interior of the hollow chocolate product.
• a chocolate confection in one aspect of the present invention, includes a chocolate sheet having a breakaway portion formed therein, and a frangible portion bounding the break-away portion.
• a frangible force exerted on the break-away portion frangibly detaches the break-away portion from the chocolate sheet to form an opening in the chocolate sheet.
• a method to form a chocolate confection having a solid surface that includes a break-away portion which upon detachment forms an opening in the solid surface includes the step of forming a frangible portion on the solid surface.
• the frangible portion encloses the break-away portion and is effective to cause the frangible detachment of the break-away portion at the frangible portion when a frangible force is exerted upon the break-away portion.
• a method to form a chocolate confection having a sheet portion having a sheet thickness that includes a breakaway portion which upon detachment forms an opening in the sheet portion includes the step of forming an area having a frangible thickness in the sheet portion.
• the frangible thickness being less than about 75% of the sheet thickness is effective to form an opening in the sheet portion when a frangible force is applied to the area of frangible thickness.
• Fig. 1A is a cross-sectional view of an embodiment of this invention prior to exertion of a frangible force.
• Fig. IB is a cross-sectional view of an embodiment of this invention after exertion of a frangible force.
• Fig. 2A is a cross-sectional view of an embodiment of this invention prior to exertion of a frangible force.
• Fig. 2B is a cross-sectional view of an embodiment of this invention after exertion of a frangible force.
• Fig. 3A is a cross-sectional view of an embodiment of this invention prior to exertion of a frangible force.
• Fig. 3B is a cross-sectional view of an embodiment of this invention after exertion of a frangible force.
• Fig. 4A is a cross-sectional view of an embodiment of this invention prior to exertion of a frangible force.
• Fig. 4B is a cross-sectional view of an embodiment of this invention after exertion of a frangible force.
• This invention is directed to chocolate confections having at least one portion that has a sheet-like structure.
• the sheet-like structure has an outer surface on which is formed at least one break-away portion.
• the break-away portion provides access to an opposite side of the sheet-like structure through an opening formed by a force applied by pressing, pulling or twisting on the break-away portion.
• a chocolate sheet 11 has an outer surface and an opposite inner surface.
• a sheet portion 14 includes an inner-surface portion 13 in communication with at least part of a cavity portion 15, and an outer-surface portion 12 correspondingly opposite inner-surface portion 13.
• a break-away portion 16 includes an outer-break-away surface 17 and a frangible portion 18.
• Frangible portion 18 bounds break-away portion 16.
• a frangible force exerted on outer- break-away surface 17 causes break-away portion 16 to frangibly detach from sheet portion 14, effective to form an opening 19 in sheet portion 14.
• a chocolate sheet 201 has an outer surface and an opposite inner surface.
• a sheet portion 204 includes an inner-surface portion 203 in communication with at least part of a cavity portion 205, and an outer- surface portion 202 correspondingly opposite inner- surface portion 203.
• a break-away portion 206 includes an outer-break-away surface 207, a frangible portion 208 substantially bounding break-away portion 206, and a pivot portion 210.
• a frangible force exerted on outer-break-away surface 207 causes break-away portion 206 to frangibly detach from sheet portion 204, effective to form an opening 209 in sheet portion 204 by pivoting at pivot portion 210.
• a chocolate sheet 301 has an outer surface and an opposite inner 'surface.
• a sheet portion 304 includes an inner-surface portion 303 in communication with at least part of a cavity portion 305, and an outer- surface portion 302 correspondingly opposite inner- surface portion 303.
• a break-away portion 306 includes an outer-break-away surface 307, a frangible portion
• a frangible force exerted on pull member 311 causes break-away portion 306 to frangibly detach from sheet portion 304, effective to form an opening 309 in sheet portion 304.
• a chocolate sheet 401 has an outer surface and an opposite inner surface.
• a sheet portion 404 includes an inner-surface portion 403 in communication with at least part of a cavity portion 405, and an outer- surface portion 402 correspondingly opposite inner- surface portion 403.
• a break-away portion 406 includes an outer-break-away surface 407, a frangible portion 408 substantially bounding break-away portion 406, a pivot portion 410, and a pull member 411.
• a frangible force exerted on pull member 411 causes break-away portion 406 to frangibly detach from sheet portion 404, effective to form an opening 409 in sheet portion 404 by pivoting at pivot portion 410.
• the sheet portion that includes the break-away portion can be situated at any convenient location of the chocolate product.
• the chocolate product can be any convenient hollow shape defined by a shell of chocolate.
• the sheet portion can then be a portion of the shell.
• the break-away portion forms an opening, access is provided into the interior of the hollow shell of chocolate.
• the interior can contain any convenient component such as, for example, confectionery bits, food particles, or toy items.
• Such hollow shapes include, for example, an egg, a pumpkin, a sphere, a rhombic solid, a cube, a conic solid, or a football.
• Such hollow shapes also include, for example, shapes having resemblances to stars, moons, people, buildings, houses, rabbits, bears, birds, dinosaurs, or other real or imaginary characters or animals.
• the chocolate product can be a house, building, wardrobe, chest, car, airplane, ship or a model of any other convenient structure having hinged elements such as, for example, doors or windows.
• hinged elements such as, for example, doors or windows.
• the action of the break-away portion can then resemble the action of such hinged elements to provide an element of play to the chocolate product.
• the frangible portion generally is a portion of the chocolate sheet that is weaker than its neighboring areas, the proximate sheet portion.
• the frangible portion is sufficiently weaker so that a frangible force exerted on the frangible portion will cause the frangible portion to break. Further, a frangible force exerted on the break-away portion will transfer to the frangible portion effective to cause the frangible portion to break.
• reinforcement members can be formed on the sheet portion effective to prevent the opening, formed by the application of frangible pressure, from extending beyond the frangible portion.
• the frangible portion is conveniently a portion having a thickness dimension less than that of its neighboring chocolate sheet area.
• the diminished thickness can be conveniently be caused by a channel on either side or both sides of the chocolate sheet.
• the frangible portion When the frangible portion is formed by a region of diminished thickness, it is advantageous that the frangible portion be from about 25% to about 75% of the thickness of the chocolate sheet region adjoining and proximate to the frangible portion.
• the frangible portion may be from about 35% to about 70%, and more preferably, the frangible portion may be from about 60% to about 65% of the thickness of the chocolate sheet region adjoining and proximate to the frangible portion.
• the frangible portion can be conveniently formed by a difference in composition of frangible portion from that of the neighboring areas of the chocolate sheet.
• the frangible portion can also be conveniently formed by a multiplicity of dimples or perforations that define the frangible portion.
• the frangible portion can also be conveniently formed by a configuration of approximately parallel ridges that define frangible portions between the ridges.
• the frangible portion should be sufficiently strong not to break during manufacture, transport, or storage of the chocolate item.
• the frangible portion should conveniently break when an appropriate force is exerted. Accordingly, items designed for children can have frangible portions different from those designed for adults. Further, frangible portions can be designed to break when subjected to different force levels even within the same item. Such cases include, for example, items designed to have sequentially detached portions, items designed to have multiple sections break away together, and items designed to have sections that break away unexpectedly to surprise the user.
• the frangible force can be exerted from any convenient direction appropriate to the design of the chocolate article.
• the force can be a push, a pull, a twist, or a combination.
• the frangible force is exerted to the break-away portion to act on the frangible portion.
• the chocolate article may be designed so that the force is exerted elsewhere and the force is transferred mechanically by members such as, for example, levers, pivots, and cams, to act on the frangible portion.
• the chocolate sheet portion that includes the break- away portion can be any convenient shape.
• the sheet portion can be any convenient shape such as, for example, a part of a spherical contour, a part of an ovoid contour, or a part of a figure contoured to resemble an animal.
• the sheet portion can include creases, convex or concave areas, as well as any convenient decorative or structural feature such as, for example, a nose, an ear, a bellybutton, a fleur-de- lis, an emblem, a star, or a handle.
• the frangible portion can be formed by any convenient method such as, for example, molding (spin, book, or shell) or cold forming.
• Cold forming is a preferred method where the hollow shell portions are formed by a receiving cavity and corresponding pressing member, and the shell portions are then assembled together to form the complete chocolate article.
• the shell portion (s) that includes the frangible region (s) and the breakaway portion (s) may be formed by molding members that have raised ridge features that, in relief, form the corresponding frangible regions. Such raised features can conveniently be on the convex or concave molding members, or on both.
• Cold-forming equipment typically includes a receiving cavity and a corresponding pressing member which is received in the cavity.
• an amount of chocolate having a temperature preferably between 20-40 degree C, is deposited into the receiving cavity and the pressing member, having a temperature of approximately 0 °C, is brought to close proximity to the cavity.
• the pressing member is separated from the cavity by a distance that corresponds to the design thickness of the resulting chocolate sheet/shell.
• the chocolate solidifies rapidly when the pressing member is placed in contact thereto, thus resulting in a shell having a thickness equal approximately to the distance between the pressing member and the cavity.
• the raised ridge features can be conveniently incorporated into the receiving cavity and/or the pressing member. Such raised ridge features form portions of the chocolate sheet having a reduced thickness - thereby forming frangible regions.
• the height and thickness of the raised ridges can be readily varied to absorb the frangible force necessary to dislocate the break-away portions from the sheet.
• the frangible thickness will be at least 75% of the sheet thickness, preferably between 75% and 25% of the sheet thickness, move preferably about 66% to about 33% of the sheet thickness.
• a chocolate sheet having a thickness of about 3mm will have a frangible portion or region, defined for example by a channel or groove, having a frangible thickness of about 2mm to about 1mm thick.
• the receiving cavity and/or the pressing member may be conveniently heated or cooled. Further, the receiving cavity and/or the pressing member can be formed from any convenient material such as, for example, metal, ceramic, or polymeric material.
• Another less desirable method to form the frangible regions is by applying a scoring knife to the formed chocolate sheets.
• the scoring knife removes chocolate, thereby forming regions of reduced thickness corresponding to the desired frangible regions.
• the formed chocolate sheet/shell portions can be then assembled by any convenient method to form a chocolate product.
• one aspect of this invention is a method to form a chocolate confection having a solid surface that includes a break-away portion.
• the method includes forming a frangible channel on the solid surface surrounding the break-away portion and effective to cause the frangible detachment of the break-away portion at the frangible channel when a frangible force is exerted upon the break-away portion.
• the frangible force can be exerted from either side of the solid surface on which is the frangible channel.
• the rrtethod forms an area having a frangible thickness in the sheet portion, the frangible thickness being less than about 75% of the sheet thickness, and effective to form an opening in the sheet portion when a frangible force is applied to the area of frangible thickness.
• the frangible thickness in the sheet is preferably a defined by a channel or groove in the chocolate sheet bounding the break-away portion.
• the groove or channel defining the boundary of the break-away portion is preferable continuous, but also may be discontinuous as long as the boundary is defined. Less desirably, it is possible to move the whole break-away portion having a frangible thickness as defined above.
• a hollow chocolate shell resembling Santa Claus carrying a bag of presents having M&M's® candy pieces inside was prepared.
• the chocolate shell was generally about 3 mm thick on average.
• the bag of presents was made a break-away portion by forming a channel 2 mm deep around the appropriate section on the inside of the shell.
• the chocolate sheet was about 1 mm thick at this area.
• a force, easily managed by a child, was effective to break off the break-away portion (the bag of presents) to allow access to the M&M's® candy pieces inside the figure.
• the figure was formed by assembling two cold-formed half shells together.
• the half shells were formed with a raised portion in the -forming device that created and defined the frangible portion (the channel) .
• a Jack-O-Lantern approximately 35 mm in diameter and 35 mm in height, was made containing about 7.5 grams of mini-M&M's® candy pieces inside. Channels were formed on tn e interior surface of the shell to define breakaway portions from the eyes, nose, and mouth of the figure. The channels (frangible portions) were about 0.5 mm to 1.0 mm thick while the remainder of the chocolate shell was about 2.5 mm thick. The channels were formed by a 2 mm raised ridge on the mold that formed that section of the Jack-O-Lantern. The Jack-0- Lantern was also formed by cold-forming, where the cold-formed sections were bonded together by book molding.

Priority Applications (4)

Applications Claiming Priority (2)

Publications (2)

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Family Applications (1)

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Cited By (9)

Citations (11)

• 2000
  • 2000-11-17 WO PCT/US2000/042218 patent/WO2001035758A2/en active Application Filing
  • 2000-11-17 DE DE10085211T patent/DE10085211T1/de not_active Withdrawn
  • 2000-11-17 GB GB0211821A patent/GB2371733B/en not_active Expired - Fee Related
  • 2000-11-17 CA CA002390861A patent/CA2390861A1/en not_active Abandoned
  • 2000-11-17 AU AU34399/01A patent/AU3439901A/en not_active Abandoned

Patent Citations (11)

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