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Title:
SANDWICH BISCUIT HAVING A CREAM LAYER WITH SOLID SUPPORT PARTICLES
Document Type and Number:
WIPO Patent Application WO/2018/222160
Kind Code:
A2
Abstract:
The invention relates to a sandwich biscuit comprising a first biscuit (10) and a cream layer (30) having 20% to 50% by weight fat and forming a sandwich by holding from inside the corresponding opposing inner (24) wall of a second biscuit. The thickness of a cream filling (34) between the inner wall (14) and opposing inner wall (24) is at least 0,2 mm and a number of edible solid particles (32) inside the cream filling (34) is provided.

Inventors:
ÇOBAN, Erdoğan (Ortaköy Mahallesi Harbiye Caddesi No. 33, Istanbul, TR)
Application Number:
TR2018/050012
Publication Date:
December 06, 2018
Filing Date:
January 14, 2018
Export Citation:
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Assignee:
ŞÖLEN ÇİKOLATA GIDA SANAYİ VE TİCARET ANONİM ŞİRKETİ (Ortaköy Mahallesi Harbiye Caddesi No. 33, Istanbul, TR)
International Classes:
A21D13/30
Attorney, Agent or Firm:
SOYLU PATENT ANONİM ŞİRKETİ (Eski Büyükdere Cad. İz Giz Plaza No: 9/78 D:9 Maslak, Istanbul, 34396, TR)
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Claims:
Claims

A sandwich biscuit comprising a first biscuit (10) and a cream layer (30) having 20% to 50% by weight fat and forming a sandwich by holding from inside the corresponding opposing inner wall (24) of a second biscuit (20) characterized by the thickness of a cream filling (30) between the inner wall (14) and opposing inner wall (24) is at least 0,2 mm and a number of edible solid particles (32) inside the cream filling is provided.

A sandwich biscuit according to claim 1, wherein the edible solid particles are distributed in a suspended form inside the cream filling (34).

A sandwich biscuit according to claim 2, wherein the edible solid particles (32) inside the cream layer (30) are 5% to 60% by volume. A sandwich biscuit according to claim 3, wherein the edible solid particles (32) inside the cream layer (30) are 20% to 30% by volume. A sandwich biscuit according to any one of the preceding claims, wherein the inner wall (14) and opposite inner wall (24) of the corresponding first biscuit (10) and second biscuit (20) is formed flat and configured in the same size.

A sandwich biscuit according to any one of the preceding claims, wherein an edible second solid particle (33) is provided inside the cream filling (34) such that moving to contact the edible solid particle (32) when a pressure is being applied the first biscuit (10) and the second biscuit (20) towards each other.

A sandwich biscuit according to claim 6, wherein thickness of the cream layer (30) between the first biscuit (10) and the second biscuit (20) is 4 to 6 mm.

A sandwich biscuit according to claim 7, wherein edible solid particles (32) is consist of a number of fine particles (35) selected among the height of 0,1 to 1 mm and coarse particles (36) selected among the height of 1 mm to 4 mm.

A sandwich biscuit according to claim 7, wherein the edible solid particles (32) are arranged in a dimention selected among the height between 2 to 4 mm.

A sandwich biscuit according to any one of the preceding claims, wherein at least one groove (13) is forming a canvas over the first biscuit (10). A sandwich biscuit according to any one of the preceding claims, wherein the edible solid particles (32) is selected from a group of nut, caramel, almond, walnut which are non-melting component at the body temperature.

A sandwich biscuit production method according to any one of the preceding claims, comprising the steps of mixing a number of edible solid particles (32) inside the cream filling (34) having fat 20 to 50% by weight; supply cream filling (34) on the inner wall (14) of the first biscuits (10); capping the second biscuit (20) from the opposite inner wall (24) on the cream filling (34) forming the cream layer (30).

A sandwich biscuit production method according to any one of the preceding claims, comprising the steps of supplying a cream filling (34) having fat content 20% to 50% by weight to the inner wall (14) of the first biscuit (10), pouring a number of edible solid particle (32) over the cream filling (34); capping the second biscuit (20) over the cream filling (34) so that forming cream filling (30) from opposite inner wall (24).

Description:
Sandwich Biscuit Having A Cream Layer with

Solid Support Particles

Technical Field

[0001] The present invention relates to sandwich biscuits having a cream filling comprising lipid composition.

Background Art

[0002] Sandwich biscuits having cream fillings include sucrose and fat components which are filled between a first biscuit and a second biscuit and combined with sucrose or other sweeteners. The oil components or mixtures thereof determine the organoleptic properties of the cream while at the same time determining the texture and storage stability. The cream filling maintains its consistency at room temperature and exhibits good organoleptic properties when consumed. It should also have good foaming and creaming properties have a light and consistent texture when foamed and ventilated. The cream filling content for a sandwich biscuit providing all these features is explained by the patent US20080193621.

[0003] The total amount of cream filling usually contains about 30% fat. However, for sandwich biscuits it is possible to use cream filling oil content between 20% and 45% of the total cream mass. A sandwich biscuit filler cream having the aforementioned composition is prepared to withstand room temperature and has melting properties at body temperature.

[0004] Especially for fast snack sandwich biscuits this measure is between 10 and 20 grams per biscuit. The storage stability and shelf life are reduced due to the spread of the cream filling which has a soft texture due to the own weight of the sandwich biscuits stacked in the package in storage conditions and the forces generated during storage.In addition when each sandwich biscuit is grasped with fingers to be consumed by the consumer a pressure is applied to the cream over the first and second biscuits. Due to the soft structure of the cream the stability of the sandwich biscuit deteriorates and biscuits break before consumption.

Summary of Invention

[0005] The object of the invention is to increase biscuit stability in biscuits having a cream- filled sandwich structure before consumption.

[0006] To achieve the above object the invention is a sandwich biscuit comprising a first biscuit and a cream layer having 20% to 50% by weight fat and forming a sandwich by holding from inside the corresponding opposing inner wall of a second biscuit. The thickness of a cream filling between the inner wall and opposing inner wall is at least 0,2 mm and a number of edible solid particles inside the cream filling is provided. It has been found that when the first and second biscuits are compressed together to be gripped by the fingers, the cream layer disrupts the biscuit stability of the cream layer and the biscuits remove the risk of fracture by the strength provided by the edible solid particles.

[0007] In a preferred embodiment of the invention, the edible solid particles are distributed in a suspended form inside the cream filling. Thus, in the case of a decrease in the height of the cream layer between the first and second biscuits and a pressure force compressing the cream layer, the suspended solid particles move toward each other, compressing the cream filler therebetween and providing a supporting skeleton within the cream layer.

[0008] In a preferred embodiment of the invention, the edible solid particles inside the

cream layer are 5% to 60% by volume. The selected range not only protects the organoleptic properties of the cream but also increases its resistance to pressure force.

[0009] In a preferred embodiment of the invention, the edible solid particles inside the

cream layer are 20% to 30% by volume. This range is an interval in which the cream filler provides the best protection of the textile and the strength against the approximate forces applied by the fingers is sufficient.

[0010] In a preferred embodiment of the invention, the inner wall and opposite inner wall of the corresponding first biscuit and second biscuit is formed flat and configured in the same size. At this point, the cream layer bonds the first and second reciprocal biscuits together in the most efficient manner using the least amount of material. Alternatively, the attachment surface of the cream filler can be increased by forming recess, protrusions or grooves on the inner wall and the outer inner wall. The first biscuit and the second biscuit may be configured in a flat shape of a different geometry, such as circular, triangular, square, rectangular, star or the like.

[0011] In a preferred embodiment of the invention, an edible second solid particle is

provided inside the cream filling such that moving to contact the edible solid particle when a pressure is being applied the first biscuit and the second biscuit towards each other. The contact of the edible solid particle and the second solid particle to each other forms a supporting skeleton between the first and second biscuits in the cream fill.

[0012] In a preferred embodiment of the invention, thickness of the cream layer between the first biscuit and the second biscuit is 4 to 6 mm. The selected thickness of the cream layer prevents self breaking of the first and second biscuits by preventing the collapse in the cream layer by the pressure applied when the sandwich biscuit is grasped by hand.

[0013] In a preferred embodiment of the invention, edible solid particles is consist of a

number of fine particles selected among the height of 0,1 to 1 mm and coarse particles selected among the height of 1 mm to 4 mm. The formation of edible solid particles from a mixture of large and small particles provides a higher strength than a one- dimensional solid particles against a pressure on the cream layer.

[0014] In a preferred embodiment of the invention, the edible solid particles are arranged in a dimention selected among the height between 2 to 4 mm. It has been found that the selected dimensions form a stable structure within the cream layer and provide effective strength.

[0015] In a preferred embodiment of the invention, at least one groove is forming a canvas over the first biscuit. The groove provides the cream layer to penetrate the first biscuit better.

[0016] In a preferred embodiment of the invention, the edible solid particles is selected from a group of nut, caramel, almond, walnut which are non-melting component at the body temperature. Thus, when the sandwich biscuit is handled by the consumer, the selected solid particle against the melt formed by heat transfer to the cream layer continues to be supported and provides a longer protection of the sandwich biscuit stability in case of holding by hand.

[0017] In a possible embodiment, the edible solid particle can be selected as a chocolate particle. In this case, it is provided that the melting temperature of the chocolate particle is at least 30 degrees, preferably 37 degrees.

[0018] To achieve the said objects the invention provides a production method for the

sandwich biscuit described above comprises the steps of mixing a number of edible solid particles inside the cream filling having fat 20 to 50% by weight; supply cream filling on the inner wall of the first biscuits; capping the second biscuit from the opposite inner wall on the cream filling forming the cream layer.

[0019] In order to achieve the said objects the invention provides a production method for the sandwich biscuit as described above comprises the steps of supplying a cream filling having fat content 20% to 50% by weight to the inner wall of the first biscuit, pouring a number of edible solid particle over the cream filling; capping the second biscuit over the cream filling so that forming cream filling from opposite inner wall. In an alternative embodiment, the above two methods can be combined. On the other hand, in an alternative embodiment solid particles are provided on the first biscuit so that the cream fill is poured onto the supplied solid particles and closed on the second biscuit cream filler defining a remaining cream layer therebetween. The first and second biscuits were obtained from a dough suitable for a conventional creamy sandwich biscuit. In alternative embodiments, the first or second biscuit may be made from a cream layer of another material, for example of waffle type.

Brief Description of Drawings Fig. l

[0020] [fig.1] is a front perspective view of an embodiment of a sandwich biscuit that is the invention subject having a solid particulate cream filler.

Fig. 2

[0021] [fig.2] is a rear perspective view of the sandwich biscuit shown in Figure 1.

Fig. 3

[0022] [fig.3] is a front view of the sandwich biscuit shown in Figure 1.

Fig. 4

[0023] [fig.4] is a schematic representation of the displacement of the sandwich biscuit with pressure forces exposed before consumption and of the effect of the solid particles that is the invention subject.

Description of Embodiments

[0024] In this detailed description, the invention subject is described with reference to illustrative examples for the better understanding of the present invention without limiting it in any way.

[0025] In [Fig. l] Figure 1, the snack sandwich biscuit containing a cream layer (30) 5 mm in diameter is shown from the front perspective. The cream layer (30) provides adhesion between a first biscuit (10) and a corresponding second biscuit (20). Examples of a cream filling (34) in the cream layer (30) are told in the patent publication

US20080193621, which is incorporated this patent by reference. The first biscuit (10) and the second biscuit (20) are in a flat frustoconical form with a uniform diameter of 5 mm in circular form. The cream layer (30) is approximately equal in diameter between the first biscuit (10) and the second biscuit (20) and has a thickness of 5 mm. The inner wall (14) and the outer inner wall (24) facing each other of the first biscuit (10) and the second biscuit (20) are of the same diameter and in an enlarged planar form. There is a star-like canvas (23) form on the opposite outer wall (22) of the second biscuit (20) having a relatively narrow diameter opposite to the outer inner wall (24). The canvas (23) is obtained by giving shape form to the second biscuit (20) in the form of dough by means of the mold and fixing with cooking. A plurality of edible solid particles (32) randomly distributed within the cream layer (30) are suspended in the cream filling (34).

[0026] In [Fig. 2] Figure 2, the sandwich biscuit is shown in perspective from below in [Fig.

3] Figure 3 from the front. A plurality of shaped grooves (13) opening into the cream layer (30) are arranged on the outer wall (12) of the first biscuit (10). Edible solid particles (32) buried in a creamy filling (34) can be seen from inside the shaped grooves (13). The cream layer (30) periphery forms a cylindrical structure that is approximately convex in shape close to the inner wall (14) and outer inner wall (24) diameters.

[0027] The edible solid particles (32) in the cream filling (34) are randomly and mixedly arranged in the range of 0.1 mm to 1 mm in height as fine particles (35) and 1 mm to 4 mm in height as coarse particles (36).

[0028] In [Fig. 4] Figure 4, a pressure force (F) and body heat are applied to the sandwich biscuit by pressing it with the fingers on the outwardly facing outer wall (12) and the opposite outer wall (22). In this case, the cream layer (30) sequeezing between the first biscuit (10) and the second biscuit (20) is crushed and moves sideways. There is a risk of collapsing on the first biscuit (10) and the second biscuit (20) because the pressure force (F) is applied partially on the fingerprint. In the case of crushing of the cream layer (30), the edible solid particle (32) approaches a second solid particle (33) near it, increases the proportional volume in the cream filling (34) unit volume between the first and second biscuits (10,20). In this case, resistance against to the pressure force (F) occurs by the contact of the edible solid particles (32), by the support skeleton structure or concentration, by an increase in cream filling (34) viscosity. The coarse particles (36) increase the viscosity in the cream filling (34) while the fine particles (35) form the building blocks of the support frame. In this way, the strength and stability of the sandwich biscuit against the pressure force (F) is increased. When the pressure force (F) is about 0.1 N, when the height difference (Ah) of the cream layer (30) is taken as 0.1 mm, there is no collapse or breakage in the first biscuit (10) and the second biscuit (20) due to the strength effect of 20% by volume of the edible solid particle (32).

10. First biscuit

12. Outer Wall

13. Groove

14. Inner Wall

20. Second biscuit

22. Opposite outer Wall

23. Canvas

24. Opposite inner Wall

30. Cream layer

32. Edible solid particle

33. Second solid particle

34. Cream filling

35. Fine particles

36. Coarse particles

F Compressing force

Ah Height difference