DEVICEAND METHOD FORMAKINQFILLED FOOD PRODUCTS ANDPRODUCTS OBTAINED

The invention relates to a device for making in a negative mould filled food products having a thick mass base material. The device comprises two separate moulds, namely a positive and a negative mould, the negative mould is formed from a casing or pockets with at least one open base into which the base material of the product is filled. The invention also relates to a method for making filled food products in a negative mould, the base material of the product is a thick, easy to shape mass which is filled into the negative mould and which after its preparation is made shape-retaining by using known methods. The invention further relates to food products prepared in the device by employing the method.

For producing filled food products there are several methods and apparatuses known in the field of food industry. This kind of food products tasting either sweet or savoury are very popular. In earlier methods only products having a solid shell or core could be filled. Filled food products having a soft filling and also a soft, easy to shape covering which solidify later have been produced by arranging layers on each other or by coextrusion.

Patent application JP63068044 describes the preparation of sponge food stuffed with stuffing. The sponge food can be prepare automatically, hygienically and efficiently by putting a stuffing into the cavity of a concave cake sponge layer, covering the stuffing with a sponge dough to close the opening and heating the product. During the method unsteamed or unbaked cake sponge dough having light weight and high viscosity is filled through a filling nozzle into a cavity of a mould frame having plurality of hemispherical moulds. The dough is applied to the inner surface of the cavity to form a uniform thin layer, which is steamed or baked in a first heating oven to form a hollow layer. A heatable stuffing such as bean jams, potato salad, nut cream, etc. is poured into the hollow layer and the opening of the hollow layer is covered and closed with unsteamed or unbaked dough. Then the product is heated in a second oven to obtain its final form.

Patent application EP0236651 discloses a process for making a tart which is composed of a pastry-based tart base and of a filling composed of elements such as pieces or slices of fruits distributed over the base so as to form a geometrical or other pattern. These

elements being independent of one another without any cohesion to hold them mutually to one another. The filling is made separately form the base by placing the independent elements according to the desired pattern and by juxtaposing them with a certain overlap so that they have a contact surface. The filling is fixed so that the independent elements thus arranged form a block via cohesion by cooling of the elements. Then the filling is placed on the tart base that is cooked or to be cooked.

Patent application HU 221461 describes a method for producing filled wafers or food products wherein an edible inner core is filled into the wafer. In this method the following steps are taken: 1) the edible inner core is shaped; 2) at least a portion of the wafer is heated in order to make it shapable; 3.) the previously shaped edible inner core is enclosed with the shapable wafer. :

Patent application HU 202081 discloses a method for producing in desired case filled cake form separated off from baking form provided with thin shell and having groove. In this method a shaped cake is made in a baking form having a convex inner core. Patent applications GB 646335 and GB 240011 describe baking tins consisting of outer and inner members fitting into one another. After baking is effected, the outer member of the baking tin is inverted to free the baked pastry the hollow centre of which can be filled with any suitable material. The inner member is instrumental in removal of the baked pastry. In both solutions all members of the baking tin must be cleared away from the baked pastry prior to filling. The inner members can only be removed after the removal of the outer member. Although, the inner member can be removed without the removal of the outer member according to the solution shown in Figure 4 of GB 240011, but after removal of the inner member the outer member covers the inner part of the pastry, consequently it can not be filled until the inner member is removed. In these solutions the pastry to be filled must be hard-baked, otherwise the inner member is not suitable for removal of the pastry. Since all the members of the baking tin must be removed from the pastry before it is filled, the pastry must be hard enough not to get deformed when filling is effected.

Patent application US 3326119 describes a baking tin adapted for baking buns of the type employed to hold a frankfurter in a sandwich. Here, a tray is provided in which a plurality of half sections of hot dog buns may be prepared in individual moulds, each of such moulds being so constructed and arranged as to confine some surfaces of a bun formed in the mould while leaving other surfaces uncόnfined, to form a section of a

hollow cylindrical bun in which inner and outer surfaces have substantially circular cross sections. In this solution again, the baked buns must be removed from the baking form before filling is effected.

A common disadvantage of the aforementioned methods is that they are unsuitable for producing filled food products having either soft or solid filling filled into an easy to shape, solidifying thick mass base material wherein the filling is distributed in the base material or cream in such a manner that after the product is cut into slices each slice has the desired type and amount of filling. For example, each slice of a round cake has the same filling arranged in the same way enclosed by the mass constituting the basis of the cake. The same is true for food products having aspic or jelly as base material.

The object of the present invention is to eliminate the imperfectness of the prior art solutions.

It has been realized that when an easy to shape mass is placed into an optional mould and certain parts of the mass is made free by means of a positive mould and subsequent to solidification of the mass the positive mould is removed, then the cavities formed in this manner can be filled with any type of fillings. If it is desired, the filled mass may be covered either by the same mass material or pastry or decorative material commonly used in food industry, e.g.: icing, cream, etc. The above object can be realized by means of a device which comprises a positive mould placed into a negative mould.

Accordingly, the invention on the one hand relates to a device for making in a negative mould filled food products having a thick mass base material. The device is formed from two separate moulds, namely a positive and a negative mould, the negative mould consists of a casing or pockets with at least one open base, into which the base material of the product is filled. The device is constructed so that the positive mould which is provided with a filling pattern or patterns protruding into the negative mould is arranged in a manner that it can be removed from the negative mould filled with the base material or from the base material without the base material being removed from the negative mould.

The shape of the cross section of the casing of the negative mould may be optional, preferably it is a regular polygon, a rectangle or it may be formed from semi-cylinders having equivalent radii and arranged circularly.

Advantageously, the pocket or pockets of the negative mould are cylindrical or hemispherical.

Preferably, the positive mould is provided with a plurality of filling patterns composed of optional spatial figures arranged equidistant from one another. These patterns must be designed so that subsequent to fixing the shape of the base material the filling pattern can be lifted out from the hollowed portion of the base material, and the distance between the filling patterns must be determined so that the required thickness of the base material between the individual filling patterns is ensured. Selecting this thickness depends on the composition of the base material and the filling, and it may not present a problem for those skilled in the art.

Advantageously, a groove or grooves are formed in the casing at one of the bases of the negative mould for positioning the positive mould. Further, the positive mould is provided with a positioning member or members which fit into the groove or grooves. The positive mould may be formed from a flat plate covering one of the bases of the negative mould, this flat plate may be provided with filling patterns preferably formed in the material of the flat plate equidistant from one another.

In an advantageous embodiment the positioning members also serve as position adjusting elements.

Preferably, on the inner side or edge of the casing of the negative mould cutting marks are arranged along a line bisecting the distance between the filling patterns. Advantageously, the grooves serve as cutting marks.

On the other hand the invention relates to a method for making filled food products in a negative mould, the base material of the product is a thick, easy to shape mass which is filled into the negative mould and which after its preparation is made shape-retaining by using known methods. To the lower or upper base of a negative mould, level with the base, a positive mould containing a filling pattern or patterns which protrude into the negative mould is adjusted, the shape and volume capacity of the filling patterns correspond to those of the filling, and in a certain case the lower base is closed by using a flat plate or base plate. The free inner space of the negative mould is filled with the base material through the upper base, the base material is made level with the upper base, then the base material is made shape-retaining, subsequently the positive mould is removed from the base material and the so formed hollow or hollows are filled with the filling. The hollow or hollows and the base material may be covered with a layer of the base material or pastry. The negative mould is removed from the food product and in a certain case the product is further processed.

The invention further relates to a method for making filled food products in a negative mould, the base material of the product is a thick, easy to shape mass which is filled into the negative mould and which after its preparation is made shape-retaining by using known methods. The negative mould is filled with the base material, a positive mould containing a filling pattern or patterns which protrude into the negative mould is adjusted tightly to the upper base of the negative mould, the shape and volume capacity of the filling patterns correspond to those of the filling. Subsequently, the base material is made shape-retaining, then the positive mould is removed from the base material. The so formed hollow or hollows are filled with the filling. The hollow or hollows and the base material may be covered with a layer' of the base material or pastry. The negative mould is removed from the food product and in a certain case the product is further processed.

Preferably, the filling may be solid, jelly-like or liquid food.

In an advantageous embodiment a layer of pastry is placed on one of the planes of the negative mould. ^'

The food product may be cut into pieces along the cutting marks before the negative mould is removed.

The invention further relates to a food product having an easy to shape, thick, shape- retaining base material, filling is filled into a hollow formed in the base material, and the surface of the food product is covered with the base material or some kind of edible layer or decorative material commonly used in food industry, e.g.: icing, cream, etc. The invention further relates to a food product having a base material of a cream-cake, wherein solid, jelly-like or liquid filling is filled into a hollow formed in the base material, and the surface of the food product is covered with the base material or some kind of edible layer or decorative material commonly used in food industry, e.g.: icing, cream, etc.

The invention further relates to a food product the base material of which is a thick savoury mass such as aspic, creamed cheese and/or cottage-cheese, pate, wherein savoury, solid, jelly-like or liquid filling e.g. liver pate, cheese cream, cold or warm ragout is filled into a hollow formed in the base material. The surface of the food product is covered with the base material or. some kind of edible layer or decorative material commonly used in food industry, e.g.: icing, cream, etc.

The invention further relates to a food product the base material of which is parfait, wherein sweetened and/or alcoholic sauce, candied fruit, dried fruit, oil-seed, chocolate is filled into a hollow formed in the base, material; and the surface of the food product is covered with the base material or some kind of edible layer or decorative material commonly used in food industry, e.g.: icing, cream, etc.

A detailed description of the device and method according to the invention will now be given with reference to the accompanying drawings in which:

Figure 1 shows the plan view of a possible embodiment of the device according to the invention;

Figure 2 shows the side view cross-section of the device of Figure 1 taken along line II -

II wherein the positive moulds are provided with solid filling patterns;

Figure 3 shows the side view cross-section of the device of Figure 1 taken along line II -

II wherein the positive moulds are provided with hollow filling patterns;

Figure 4 shows the plan view of another possible embodiment of the device according to the invention;

Figure 5 shows the side view cross-section of the device of Figure 4 taken along line V -

V wherein the positive moulds are provided with solid or hollow filling patterns;

Figure 6 shows the side view cross-section of another possible embodiment of the device according to the invention wherein the negative mould comprises hemispherical pockets, the positive mould comprises hemispherical filling patterns arranged in rows and/or columns;

Figure 7 shows the side view cross-section of another possible embodiment of the device according to the invention wherein the negative mould comprises cylindrical and hemispherical pockets, the positive mould comprises cylindrical and hemispherical filling patterns arranged in rows and/or columns;

Figure 8 shows the plan view of another possible embodiment of the device according to the invention;

Figure 9a is a half side - half-sectional view of the device according to Figure 8 taken along line IX - IX wherein the base material is filled into the negative mould from the direction of the positive mould;

Figure 9b is a half-side - half-sectional view of the device according to Figure 8 taken along line IX - IX wherein the base material is filled into the negative mould from the direction of the base plate opposite the positive mould;

Figure 10 is a half-side - half-sectional view of the embodiment of Figure 9a wherein the base material is filled in, its shape is stabilized and trie positive mould is removed; Figure 11 is a half-side - half-section view of the embodiment of Figure 10 wherein the filling is filled in;

Figure 12 is a perspective view of the positive mould of Figure 8, partially shown in section;

Figure 13 shows the plan view of a further possible embodiment of the device according to the invention; and

Figure 14 shows the plan view of another possible embodiment of the device according to the invention.

The device according to the invention is suitable for making in a negative mould 1 food products having a thick mass base material 16 filled with filling 2, wherein the thick mass base material 16 can be made shape-retaining by using known methods. The negative mould 1 is formed from a casing 10 into which the base material 16 of the product is filled. The base material 16 of the product consists of a mass which solidifies when it is cooled and/or some stabilizer is applied. The positive mould 4 is adjusted removably to one of the bases of the negative mould 1. The positive mould 4 contains a filling pattern or patterns 6 which protrude into the negative mould 1. The negative mould 1 is a profile having a closed casing 10 the two bases of which is open and it may be formed from any type of stiff, self-supporting material used in food industry. It may be e.g. a known cake-pan provided with a clamp. A negative mould 1 of this kind can be seen in Figures 4 and 8. In the embodiment shown in Figure 1 the casing of the negative mould 1 is formed from semi-cylinders. Naturally, the casing of the negative mould may also be rectangular as it is shown, in the embodiments of Figures 13 and 14. Also, the casing 10 of the negative mould 1 may be formed to have the shape of a regular polygon or any optional shape, e.g. heart or star (these are not shown in the Figures). As it is shown in Figures 6 and 7 the negative mould 1 may be formed from cylinder-shaped and/or hemisphere-shaped pockets 8. In this case the pockets 8 and the filling patterns 6 formed on the positive mould' 4 may be arranged in a square grid as it can be seen in Figures 13 and 14. ^• '

The material of the negative mould 1 and positive mould 4 may be stainless steel, silicone Teflon or any type of material which can be used in food industry and is satisfactorily stiff. Preferably an easily workable material is selected.

The filling patterns 6 of the positive mould 4 ^' .may be shaped and arranged variously. Preferably these filling patterns 6 are arranged at equal distance from one another. When the filling patterns 6 are arranged in a square grid it is preferable to keep the same distance between the individual rows and columns, but the space between the rows is not necessarily of the same size as the space between the columns. As it was mentioned earlier, the shape of the filling pattern 6 is ^' optional, it may be shaped as a regular or irregular geometrical figure, e.g. drop-shaped (Figures 1 and 8), polygon (Figure 4), hemispherical or cylindrical (Figures 5 and 6), rectangular (Figures 13 and 14). Also it may for example have the shape of a heart or a star. The only limitation is that these filling patterns 6 must be designed so that subsequent to fixing the shape of the base material 16 the filling pattern 6 can be removed from the hollowed portion of the base material 16, and the mass used as base material 16 must form a sufficiently thick boundary for the hollowed portion at its side and bottom for receiving the filling 2. Selecting this thickness depends on the composition of the base material 16 and the filling 2, and it may not present a problem for those skilled in the art. The shape of the filling pattern 6 is unimportant in respect of the invention.

The positive mould 4 may be constructed in. several ways. For example, filling patterns 6 may be fixed to a flat plate 5 or they may be formed in the material of the flat plate 5. The cross-section of this embodiment can be seen in Figures 2, 3 and 5. The filling pattern 6 may be solid or it may have a hollow 14. Hollow 14 may be outwardly open if it has a sufficiently stiff wall (Figures 3, 6 and 7). However, it may be formed from stainless steel or plastic as a closed body containing a hollow 14 inside (Figure 12). In the embodiment of Figure 2 the positive mould ^: 4 is provided with solid filling patterns 6.

The positive mould 4 may also serve as the base of the negative mould 1 as it is shown in embodiments of Figures 1-5. Here, the positive mould 4 consists of a flat plate 5 covering one of the bases of the negative mould 1 wherein filling patterns 6 are formed preferably from the material of the flat plate. 5 and are arranged on the flat plate 5 equidistant from one another. In this case the flat plate 5 of the positive mould 4 forms the base of negative mould 1. When this device is used, the surface adjacent to the positive mould 4 will be the top of the base material 16 (which has already been made shape-retaining e.g. by cooling, heating, etc.), since after solidification the device must be turned over. Practically, a stiff plate which may be e.g. a tray or a layer of pastry

covering the open base is used in this case. If the device is adapted for producing a food product which is to be cut up into slices, after the filling 2 has been filled in, it is advantageous to indicate the cutting lines by providing cutting marks 13 in order to make slicing easier. Another advantage of the cutting marks is that the required wall thickness of the thick mass base material 16 holding the filling 2 is ensured. Preferably, the cutting marks 13 are provided on the inner side of the negative mould 1, in this manner it remains visible even if filling 2 placed in filling pattern 6 is covered with a layer of pastry, cream or icing.

In the embodiment of Figure 1 the cutting marks 13 are defined by the meeting edges of the semi-cylinders 7. In the Figure there is shown a positioning member 12 which may be used for adjusting the negative mould 1 correctly onto positive mould 4 when particularly precise adjustment is needed. Centralized positioning of the negative mould 1 on positive mould 4 is facilitated by means of flange 3 which is formed at the periphery of the flat plate 5 of the positive mould 4.

The embodiment shown in Figure 4 is different from that of shown in Figure 1 in that the cross section of the negative mould 1 is circular, i.e. it is a cylinder which is open at both ends. In this device cutting marks 13 are formed on the inner wall of the negative mould 1 and also on the side of the flat plate 5 of the positive mould 4 which faces the base material. The cutting marks 13 formed on the flat plate 5 also serve as positioning members 12. When the filling 2 placed in the filling pattern 6 formed in the base material 6 is covered with clear layer e.g. aspic, the cutting marks 13 between fillings 2 remain visible. Otherwise, the cutting marks 13 formed on the inner wall of the negative mould 1 will show the slicing direction.

The embodiments shown in Figures 6 and 7 are adapted e.g. for making filled desserts. The pockets 8 of the negative mould 1 may be arranged in a square grid onto which the positive mould 4 provided with hollow filling patterns 6 arranged in a similar square grid is positioned centrally. In case of these embodiments there is no need for any further positioning members 12 or cutting marks 13.

The embodiment of Figure 8 shows a negative mould 1 provided with a flange 3 and placed on a base plate 15. On the edge of casing 10 of this negative mould 1 opposite the base plate 15 cutting marks 13 and grooves 11 are formed. Filling patterns 6 of the positive mould 4 are fixed to one another and to the position adjusting element by means of a fixing member 17. In this embodiment the position adjusting element and

the positioning member 12 are the same, but naturally, they can be formed differently. Position adjusting element ensures that the upper plane of the positive mould 4 be level with the upper plane of the negative mould 1 in order to facilitate filling of the base material 16 into negative mould 1 and level it. This embodiment may be used in the arrangement shown in Figure 9a. In this case the positive mould 4 is adjusted to the upper base of the negative mould 1, and the lower base of the negative mould is closed by base plate 15, i.e. it is positioned on base plate 15. By placing positioning member 12 into groove 11 centralized positioning of the positive mould 4 in the negative mould 1 is ensured. In this embodiment groove 11 also serves as cutting mark 13. Cutting up of the finished product must be done before the negative mould 1 is removed, because cutting marks 13 (which are arranged along a line bisecting the distance between the filling patterns 6) are on the upper edge of the negative mould 1 thereby they can not be seen after the negative mould 1 has been removed. In this embodiment the filling patterns 6 comprise hollows 14 as it is shown in Figure 12, but they can be formed as solid filling patterns, too.

The embodiment of Figure 8 may also be used in the arrangement according to Figure 9b. In this case the positive mould 4 and the negative mould 1 are turned over and placed on base plate 15. As the positive mould 4 lies on base plate 15, filling of the base material 16 can be effected more simply. In this case only positioning member 12 is needed for centralizing positive mould 4.

Devices shown in Figures 13 and 14 are adapted for making desserts produced with similar technology. Embodying of these devices on the basis of the description with regard to Figure 8 can not be a problem for those skilled in the art. The device according to the invention is used in the method according to the invention in the following manner. The method relates to making food products filled with filling 2. During the method the base material 16, a thick, easy to shape mass is filled into the negative mould 1. In the sense of the invention thick mass means a soft or even fluid mass which in a later step of the method is made shape-retaining (stabilized) in a known manner, e.g. by cooling and/or baking/heating and/or applying some stabilizer. This may taste savoury or sweet, e.g. it can be a dessert cream, pudding, ice-cream, parfait, jam, fruit jelly, aspic, creamed cottage cheese, creamed cheese, creamed egg, meat pate, liver pate, etc which keep their shape after the mould is removed.

To the lower or upper base of a negative mould 1, level with the base, a positive mould 4 containing a filling pattern or patterns 6 which protrude into the negative mould 1 is adjusted. The shape and volume capacity of the filling patterns 6 ^" correspond to the volume and shape of the filling 2. In a certain case the lower base of the negative mould 1 is closed by using a flat plate 5 forming apart of the positive mould 4 (Figures 1-5) or a base plate 15 (Figures 9a or 9b). In a following step the inner free space of the negative mould 1 is filled with the base material 16 through the upper base. Then the base material 16 is made level with the upper base, and the base material is made shape- retaining e.g. by heat treatment, preferably by cooling or by using any other known methods. Subsequently, the positive mould 4 is removed from the base material 16 (Figure 10). The so formed hollow or hollows are filled with the filling 2 (Figure 11). The filling may be either in solid, jelly-like or liquid state. In relation to the invention by filling 2 it is meant any kind of filling material commonly used in food industry. It can be e.g. a flavoured variant of the base material, candied or dried fruit, alcoholic or non-alcoholic sauce, dressing, jam, pudding, cream, chocolate, oil-seed, cheese, egg, meat, etc. In a certain case the hollow or hollows and the base material 16 are covered with additional base material 16 or a layer of pastry or some decorative material used in food industry, e.g. icing, cream, jelly, etc. The base material 15 may be covered partially or entirely with the covering material; For example, the top and the bottom or even the sides of the base material 16 may be provided with covering. In this case the same or different covering material may be used which also may be decorated. When pastry is used as covering, it can be any kind of pastry used in the food industry. The negative mould 1 is removed from the food product and in a certain case the product is further processed. . .. _.

Preferably, the food product is cut into pieces along the cutting marks 13 before the negative mould 1 is removed. The steps which are obvious for those skilled in the art are not shown in the Figures. Example 1

When making filled creamy cake the folio wing steps are taken using the device of Figures 1 or 4. The positive mould preferably made of silicone is placed on a table. Negative mould 1 is placed into flange 3 of the positive mould 4 in a manner that cutting marks 13 provided on the flat plate 5 or positioning members 12 meet the cutting marks 13 provided on the inner side of casing 10 of the negative mould 1. The

creamy base material 16 is filled into the negative mould 1, then the upper base of it is closed by a layer of sponge cake. Practically, the cake is filled reversely. The product is chilled, then it is turned over (the sponge cake layer forms the base) and the positive mould 4 is removed from the base material 16. As a result, a cake is obtained in which hollows are formed correspondingly to the filling patterns 6 of the positive mould 4 and on the top and/or side of the finished product the cutting direction is shown by cutting marks 13. Liquid or jelly-like filling 2 e.g. cherries and brandy is filled into the hollows. When using the device according to Figure 4 the cutting marks between the hollows will show the cutting direction along which the product can be cut up into slices. A covering layer may be applied on the product, e.g. it may be a layer of sponge cake, whipped cream, chocolate icing, etc: Lx this case the cutting marks 13 on the side of the product will show the direction of cutting. For example, in the embodiment of Figure 1 this direction is marked out by the meeting edges of semi-cylinders 7, while in the embodiment of Figure 4 the recesses left by cutting marks 13 provided on the inner side of casing 10 will mark out the cutting direction. Example 2

Savoury sponge cake also can be made in the device. Then the soft sponge cake base material 16 is filled into the device comprising the positive mould 4 adjusted to the negative mould 1. Filling may be performed from the direction of the positive mould 4 when the device of Figure 8 is used as it is shown in Figure 9a, or from above when the device of Figures 1-5 and Figure 8 is used as it is shown in Figure 9b, in which case the base material 16 is filled onto the positive mould 4 positioned below. The batter of the sponge cake is brought to the level of the upper plane of the device then it is baked. In case of the arrangement shown in Figure 9a the positive mould 4 is removed from the negative mould 1 and the hollows formed by the filling patterns 6 of the positive mould 4 are filled in with filling 2, e.g. liver pate, cheese cream, cold or warm ragout, etc. Possibly a soft or solid covering layer (e.g: aspic or a layer of sponge cake) that goes well with it may be applied on the product. Finally, the finished product is cut up into pieces as shown by the cutting marks 13 at the upper flange of the negative mould. In case of the arrangement shown in Figures 1-5 and 9b when baking is finished, the device is turned over and the positive mould 4 is removed from the negative mould 1. The hollows formed by the filling patterns 6 of the positive mould 4 are filled in with filling 2, e.g. liver pate, cheese cream, cold or warm ragout, etc. When using the device

according to Figure 4 the cutting marks between the hollows will show the cutting direction along which the product can be cut up into slices. Possibly a soft or solid covering layer that goes well with it may be applied on the product. The product can be cut up into slices. on the basis of the cutting _. marks 13 which are the meeting edges of semi-cylinders 7 in case of the embodiment of Figure 1, while in the embodiment of Figure 4 the recesses left by cutting marks 13 provided on the inner side of casing 10 will mark out the cutting direction. Example 3

The device according to the invention also can be used for making braised pates. When it is served up, the sauce may be filled in the hipllow formed in the pate. In this case the same steps are taken as in Example 1 or 2 with the only difference that the base material 16 is the pate and filling 2 is the sauce. Example 4

The device according to the invention can be used for making food products in aspic. To this the same method is used as in Examples 1 or 2 with the only difference that the base material 16 is the aspic and filling 2 can be e.g. creamed horseradish, ham or sausage and the like. Example 5

Dish desserts may be also prepared in the device according to the invention since sauce ■ may be placed within the dessert. In this case. e.g. the device of Figure 6 or 7 may be used. Use of the device and method in case of Examples 1 or 2 is obvious. After removing the positive mould 4 and placing filling 2 into the hollow the negative mould 1 may be covered by a layer of pastry, then it is turned over and placed on a tray. After the negative mould 1 is removed the product can be cut up between the hemispherical or semi-cylindrical desserts. When the dessert is consumed the guest can see the sauce or juice added to the product. It is entirely new in serving deserts. Example 6

The device according to the invention makes shocking possible besides freezing therefore parfait may be used as base material 16 which may serve one or several portions. Moreover, differently flavoured fillings 2 may be placed within a negative mould 1. Highly sacchariferous or alcoholic- Sauce is filled as filling 2 into the base material 16 comprising parfait. This kind of filling does not freeze entirely, it becomes visible only when the product is consumed.

Example 7

Light or rich whipped food also can be baked in the mould which may be filled with different soft fillings 2.

The advantage of the device and method of the invention is that it becomes possible to use soft, nearly liquid filling in creamy cakes so that the filling is not damaged during slicing. This new method makes it possible to make a creamy body surrounding a soft filling. The body is made from a soft, elastic cream without applying stabilizers. It can be widely used in confectionery. A so called filled cake can be made whose appearance is similar to that of a bonbon. The character of the product may be determined by the naturally flavoured, liquid filling, since the taste of the base material (cream) is uniform.

With this new technology it becomes possible to use several kinds of fillings within one cake. The proper cutting line for slicing can be determined, in this manner the soft filling does not get damaged.

Different moulds of optional shape, e.g. round (serving 6-12 pieces) or flower-shaped, conventional rectangular (60x40 cm) negative moulds 1 may be used. The size of the moulds may be altered depending on the type of the product. Chilling, freezing, shocking of the product or heat treatment also become possible. Heat treatment may be braising or baking even at 300°C. In this manner the filling method according to the invention can be used not only in the field of confectionery but also in other kitchen technologies.

With the method and device according to the invention filled food products can be produced using new filling technology and a simple device. With the method and device according to the invention a high quality product with a new appearance is ensured. In addition to facilitating the procedure of filling, a new look can be given to the food product.