PRODUCT WITH MOLDED CAKE BODY

TECHNICAL FIELD

The present invention, relates to multicomponent snack food products having edible decorative elements applied to baked and molded cakes and production methods thereof.

PRIOR ART

The snack products obtained by forming and baking cake dough in multiple molds are diversified during production with additional products such as chocolate chips added to the dough or chocolate cream injected into a room in the dough. In the production of baked cakes on an industrial scale, the baked cake taken from multiple molds is transferred by means of a conveyor to the station where the next processing step is carried out.

US7582321 patent publication, discloses a multi-component snack product and method of manufacture thereof. Continuous production of sandwich biscuits in a container structure having cake bases of dissimilar sizes is achieved by applying a filling cream layer to the cake base and applying the upper cake to the base cake, the outer periphery of the upper cake surrounding the filling cream cake.

Although filled cake products are widely known, fixing the decorative element onto a cake is not preferred because of the risk of damages on the product during transportation.

BRIEF DESCRIPTION OF THE INVENTION

The object of the invention is to prevent the edible decorative elements fixed on the molded cake from breaking during transportation.

To achieve the aforementioned objective, invention comprises a multi-component snack product comprising a molded cake base and an elongated recess provided on the upper portion of the cake base characterized in that an edible decorative element disposed such that at least partially filling the recess and edible adhesive layer configured such that takes the form of the decorative element when resting on the recess above an adhesion temperature above 30°C and that exerts an adhesion force sufficient to hold the weight of the decorative element. The attraction force of the adhesive layer between the cake base and the decorative element ensures that it is possible to withstand stresses, particularly in the vertical direction, to prevent the product from leaving the recess. Thus, exiting the recess network is prevented. It has been found that he most effective bonding occurs without any bubbles, when 0,5-1 grams, in particular 2-5 grams and preferably 3-4 grams of adhesive layer are applied in the recess.

In a preferred embodiment of the invention, the corresponding faces of the adhesive layer in contact with the decorative element and the inner wall are directly adhered to the decorative element. Thus, stresses caused by the vibrations that affect the decorative element, for example during transport, are prevented from separating the adhesion element from the decorative element.

In a preferred embodiment of the invention, the adhesive layer is in a flat form. The flat form increases the adhesion area and prevents the decorative element from breaking off the cake base, in particular against vertical stresses. Furthermore, the flat form prevents the formation of air bubbles in the adhesive layer, which helps to increase the adhesion effect.

In a preferred embodiment of the invention, the adhesive layer substantially comprises chocolate. Since the chocolate is in molted form above 30°C, in adhesive layer application, it is easily taken into the molded cake, for example by dropping, allowing the crystal product to form and adhere to the decorative element, even with cooling to only room temperature. Adhesion can take place either by chemical action or by physically via taking the form of the decorative elements recess, and solidification. In alternative embodiments, mixtures of caramel and glucose may be used instead of chocolate. Preferably the adhesive layer comprises between 3 to 4 gr. chocolate.

In a preferred embodiment of the invention, the engagement portion corresponding to the bottom of the recess to which the adhesive layer is provided. Due to the engagement portion at the bottom of the recess, the adhesive layer can be applied quickly and easily into the recess, for example by dripping from above.

In a preferred embodiment of the invention, the decorative element comprises an elongated body extending along the recess. As the elongated body extends along the recess, it provides sufficient friction for the adhesive layer at least in the elongation direction during transport.

In a preferred embodiment of the invention, the elongated body comprises an inner filling and a surrounding outer shell and the form of the adhesive layer is arranged such that holding the outer shell from one side. Thus, other edible products having different content and viscosity, such as cream, etc. is transported in the edible product and adhered to the cake base forming a single product.

In a preferred embodiment of the invention, the distance between an opposed first end and opposite second end of the elongated body is shorter than the longitudinal distance of the recess. Thus, it is possible for the edible decorative element to be inserted into the recess by release.

To achieve the aforementioned objective, invention comprises a production method to manufacture a multi-component snack product according to any one of the preceding comprising the steps of baking the cake dough into an at least one mold; removing the cake base comprising a recess from the mold; providing the adhesive layer at the adhesion temperature above 30°C in the recess; providing the decorative element through the recess and an outer periphery onto a fluid adhesive layer; cooling the adhesive layer to room temperature or below so as the decorative element is held with adhesion force and solidified. This method allows the adhesive layer to be functional only by cooling, which enables quick and easy assembly of edible decorative elements on the molded cake, the baked portion of a plurality of snack products.

A preferred embodiment of the invention comprises the steps of transporting the decorative element onto the fluid adhesive layer with a free fall from the recess. Thus, the decorative elements are placed into the cake base, one after another, on the production line with a free fall rate.

In a preferred embodiment of the invention, the duration between the steps of providing the adhesive layer at the engagement portion with a depositor and providing the decorative element onto the adhesive layer is kept maximal 2 seconds, preferably 1 second.

BRIEF DESCRIPTION OF THE FIGURES Figure 1 , is a front view of a representative embodiment of a multi-component snack product of the present invention.

Figure 2, is a side view of a multi-component snack product shown in Figure 1.

Figure 3, is a center cross-sectional illustration of a multi-component snack product.

Figure 4, is a perspective illustration of a representative embodiment of a multi-component snack product.

Figure 5a, is a schematic illustration of the molding step of the production method of a multi- component snack product.

Figure 5b, is a schematic illustration of the extrusion step of the production method of a multi- component snack product.

Figure 5c, is a schematic illustration of the step of adding edible adhesive layer of the production method of a multi-component snack product.

Figure 5d, is a schematic illustration of the decorative element placement step of the production method of a multi-component snack product.

Figure 5e, is a schematic illustration of the decorative element bonding step of the production method of a multi-component snack product.

Figure 5f, is a schematic illustration of the decorative element filling containment step of the production method of a multi-component snack product.

DETAILED DESCRIPTION OF THE INVENTION

In this detailed description, the subject matter has been described with reference for examples, such that there is no restriction and only to better describe the subject matter.

Figure 1 shows a representative embodiment of a snack product ready to be packaged and presented to the last user. A baked cake base (10) is in a monolithic tub-like form connecting a planar base section (13) with a lower edge (12) located below the lateral portions (1 1 ) which are inclined towards each other. The rounded upper edge (14) of the lateral portion (1 1 ) is opened to a recess (16). A cylindrical decorative element (20) is placed into the recess (16). As shown in Fig. 2, the cake base (10) has a rectangular-like shape with rounded short edges. The recess (16) likewise has rectangular-like borders with rounded short edges in line with the outer periphery of the cake base (10). The decorative element (20) covers the inner volume of the recess (16) by being longitudinally disposed within the recess (16) with an elongated body (26) between a first end (22) and an opposite second end (24). Fig. 3 is a cross-sectional illustration of a multi-component snack product formed by the baked cake base (10) and the decorative element (20) together. The decorative element (20) comprises a roll-like outer shell (25) and an inner filling (40) containing the cream contained therein. The cake base (10) has a U-like cross-sectional form. The thin-walled outer shell (25) is placed from the lower (bottom) part, on an edible adhesive layer (30) made of chocolate adhered to an engagement portion (17) defined in the middle of the recess (16). The engagement portion (17) is located on an axis passin through the center of the recess (16) and the cake base (10). Thus, the decorative element (20) is evenly seated in the recess (16) on the adhesive layer (30) by means of the curved outer shell (25). The rising inner walls (15) of the recess (16) closely surround the decorative element (20) from both sides. The outer shell (25), is attached from the bottom part to an adhesive cap (34), which is the upper part of the adhesive layer (30) shaped by the weight of the decorative element (20) fluidal state. The adhesive layer (30) is attached to the cake base (10) by means of an adhesive base (32) which takes the shape of this portion when it places the engagement portion (17) in a fluid state.

Figure 4 shows the multi-component snack product in perspective from above. The upper edge (14) is inclined to form a slope towards the recess (16). Thus, if the decorative element (20) is released from the recess (16) at a certain distance, the decorative element (20) is appropriately seated and directed to the recess (16) due to the inclined form. The outer shell (25) is secured in the recess (16) along the edges of the lower portion which contact the adhesive cap (34).

Figure 5a-f shows the process steps of the production method of the multi-component snack product of the invention, respectively. As shown in Fig. 5a, a cake dough (19) is obtained by mixing water, sugar, vegetable oil, wheat flour, pasteurized egg, glucose syrup, moisturizer, emulsifier, cocoa powder, milk powder, preservative, raising agent, aroma and salt, and filled from an inlet (52) of a mold (50) to the cavity of the mold (50). The dough (19) formed in the mold (50) by means of a core (54) is baked at 200°C. The mold (50) is inverted and tapped with the help of a hammer to remove the cake bases (10) from the mold (50) as shown in Fig. 5b. The cake base (10) is configured in a form that it can receive a decorative element (20) with the recess (16) formed by the core (54). The upper edges (14) delimiting the inlet opening of the recess (16) are curvilinear and the inner walls (15) are upright. The engagement portion (17) located at the bottom of the recess (16) is in planar form.

Figure 5c shows the application of an adhesive layer (30) into the cake base (10). With the help of a depositor (1 ), 3-4 grams of liquid chocolate, over the depositor (1 ) carrying the chocolate kept in liquid state above the adhesion temperature (T) of 30°C, for example 50°C, is dripped into the engagement portion (17). Thus, the adhesive layer (30) takes the form of the engagement portion (17) due to its fluidity from the adhesive base (32) portion, where it contacts the engagement portion (17). The adhesive base (32), which contacts the cake base (10), cools and solidifies due to contact with the cake base (10), which is cold compared to the adhesive base, as shown in Fig. 5d and is fixed to the engagement portion (17). Afterwards, before the solidification of the adhesive layer (30) is completed, the decorative element (20) is released through the recess (16) and received into the recess (16). Thus, the outer shell (25) fits from the bottom part to the adhesive layer (30), shaping the adhesive cap (34). This is shown in Fig. 5e. Furthermore, as shown in Fig. 5f, as the decorative element (20) fits, it is covered with an adhesive layer (30), which has a 2 mm thick chocolate layer bottom part. Afterwards, cream (60) is then filled, for example, by means of an injector (2), to the gap between the oil-based cream filling and the inner wall (15) and the outer shell (25). In the multi-component product which is cooled down to room temperature in the cooling chamber, the decorative element (20) is packaged in the recess (16) with an adhesion force (F) to, for example, 0,01 N. In an alternative embodiment, the structural strength could be increased by coating the final product completely or over the top with chocolate.

REFERANCE NUMBERS

1 Depositor 20 Decorative element

2 Injector 22 First end

10 Cake base 24 Second end

1 1 Lateral portion 25 Outer shell

12 Lower edge 26 Elongated body

13 Base section 30 Adhesive layer

14 Upper edge 32 Adhesive base

15 Inner wall 34 Adhesive cap

16 Recess 40 Inner filling 17 Engagement portion 50 Mold

18 Inner corner 52 Inlet

19 Dough 54 Core

T adhesion temperature 60 Cream F adhesion force