SK284872B6 - Packaged hollow confectionery body and method for the production of packaged hollow confectionery body - Google Patents

Abstract

Packaged hollow confectionery body (2) from a confectionery composition (42), in particular a chocolate composition, including at least two closed, hollow confectionery body (2) forming half-shells (6, 8) of confectionery body, which are always releasably moulded in at least two thin-walled, being prepared according to the same process, identical mould halves (10, 12); whereby the mould halves (10, 12) have always essentially an upper planar edge section (16, 22) prepared according to the same process, forming a Saturn ring-like edge (22), extending completely round the mould body (20), which defines a dividing plane (18) of the mould halves, at which the mould halves (10, 12) with their respective edge section (16, 22) resting on one another are joined together to form a closed hollow mould body (20) which completely surrounds the hollow confectionery body (2) formed from the confectionery body half-shells (6, 8), as a releasable shell-like outer package. A method for the production of packaged hollow confectionery body (2) is also described.

Description

Technical field

The present invention relates to a method for producing a wrapped confectionery hollow body from a molded, moldable confectionery mass, for example a chocolate mass or a chocolate-like mass. Furthermore, the invention relates to a wrapped confectionery hollow body of a moldable molded confectionery mass, in particular a chocolate mass or a chocolate-like mass.

BACKGROUND OF THE INVENTION

In the known method of manufacturing a wrapped confectionery hollow body from a moldable molded confectionery mass as currently used industrially by the applicant, two corresponding and optionally heated mold halves are usually prepared which are filled completely with the heated and in this state liquid or pasty confectionery mass. Subsequently, the molds are rotated so that a larger portion of the filled confectionery mass flows away and is retained for further use, while a small portion of the confectionery mass remains adhered to the outer contour of the respective mold half as a thin and still relatively soft layer. By shaking and cooling the mold halves, a substantially uniform, thin half-shell of the confectionery body is then formed from this layer in the respective mold half. For certain types of confectionery, a surprise of inedible material is then placed in at least one of the cooled, solidified half-shells of the confectionery body. The corresponding mold halves with the confectionery body shells solidified therein are then reheated briefly once again and placed in a suitable alignment and the confectionery body shells are pressed against one another at their shell edges, thereby melting together into a closed confectionery hollow body. If a surprise has previously been placed in one shaped half, the surprise is now enclosed within the confectionery hollow body. The finished chilled confectionery hollow body is released from the mold halves and then packaged in a customary manner in a folding wrapper, for example, printed aluminum foil or the like. In this process, it is desirable to recycle a relatively large amount of liquid or pasty confectionery mass and process it when filling into the shaped halves.

Since the mold halves are still being used after the end of the confectionery hollow body production cycle, they must be released from any existing confectionery residues and also cleaned and possibly intermediate stored. Furthermore, it is necessary to construct the shaped halves as very strong. Therefore, a correspondingly large number of shaped halves, which are very expensive, are also required to produce a large number of pieces of a certain type of confectionery hollow body. In order to convert production to another type of confectionery, new molds are required in sufficient numbers, which again entails not inconsiderable costs. A plurality of respective mold halves must still be kept in stock. Further, often when the finished candy hollows are released from the mold halves, when the candy hollows are sold at the packaging station and packaged, the product is damaged, so that there is always a quota of confusion. Since the packaged hollow body intended for dispatch is also very fragile, a further proportion of confusion must be taken into account as a result of the possible transport of the goods to the customer, the reloading and the display of the goods in the sales premises or the damage resulting from the handling of the goods by the end consumer.

GB 1 052 153 discloses a method for producing a confectionery hollow body from a molded, moldable confectionery mass, for example a chocolate mass. In this method, a half-shell is formed in the thin-walled mold half. The confectionery mass is applied to the corresponding punch which is inserted into the mold half. By rotating the punch, the confectionery mass is evenly distributed in the shaped half. After the confectionery mass has solidified, the punch is removed and the two mold halves which simultaneously form the outer shell are joined to form a confectionery hollow body.

EP 0 730 827 discloses a method for producing a confectionery hollow body by injection molding from a castable confectionery mass. In this case, the corresponding confectionery half-shells are cast into a one-piece mold which, after the confectionery mass has solidified, is snapped to form a confectionery hollow body and serves as an outer shell.

DE 3 342 069 discloses a one-piece closed confectionery hollow body made in a centrifugal manner in a pair of thin-walled corresponding mold halves. The edge of the mold halves has an arm that partially protrudes into the mold interior and extends into a groove in the candy hollow body and holds the mold halves on the candy hollow body.

DE 195 35 292 A1 discloses a process for the production of chocolate shells in which a tempered, chocolate-like and fat-containing mass is filled into a mold, and then the cooled punch is fed into the mold and the mass therein until the desired thickness is reached. wall / distance to the form. In this process, the excess mass emerges from the mold. Before the punch is introduced into the mass, a separating layer is formed on those areas of the punch surface in contact with the mass. This is achieved either by the separation of the separating agent (water vapor) contained in the gaseous atmosphere surrounding the punch, or by the application of a separating agent which is not in the gaseous state by spraying, applying, inserting or otherwise mechanically on said punch surface. After the material has solidified between the punch and the mold, the punch is removed again. The use of a separating agent is intended to reduce the number of confusion when releasing the chocolate shell from the punch. How this chocolate shell is formed into a complete chocolate body or how and by what means the chocolate body is packaged is not apparent from this specification.

GB-PS 1 427 496 discloses a process for the production of a two-layer chocolate body in which, in each case, single-layer chocolate halves, which in the produced chocolate body represent the first or outer layer, are preformed into two mutually connected corresponding half halves. are always coated on their inner sides with a second, i.e. inner layer of molten edible material. In at least one of the two mold halves, the second layer of molten edible material is maintained in such a warm and liquid state that when the mold half is hinged to the other mold half by hinge, the chocolate hollow at the edge of its inner / second layer melts; thereby joining into a closed hollow body. Thus, in this method of making chocolate hollow bodies, no bonding occurs on the outer / first shell layer, which prevents the outer shell layers from melting, deforming or discoloring to an undesirable extent. This document leaves the exact method of manufacturing the respective first shell layers completely open. It is only noted that the first shells are "preformed" by known means. The second layers flow into the first layers.

DE-OS 21 24 277 discloses a method for producing a single-layer chocolate hollow body by means of a centrifuging-casting method. In this method, the chocolate is first filled into a mold half made of foil, then the mold half is closed by means of a corresponding second mold half, and then the centrifugation mold formed from these mold halves is centrifuged, whereby the chocolate is separated and on the inner walls of the centrifuge. a fully enclosed chocolate hollow body is formed. At the same time, the spin-casting mold, i.e. the mold halves made of foil, is used as a container for the finished chocolate hollow body. The chocolate hollow body may be provided with a filling. For this purpose, the chocolate body is either re-rolled or a compressible section is placed in the packaging so that by pressing this section a hole is punched into the chocolate body; the filling is then carried out by drilling or punching the hole. In filling, there is no second layer of chocolate hollow body, but rather a mass substantially completely filling the cavity of the chocolate hollow body. This publication also discloses a method variant in which a separating sheet is inserted between the two mold halves, the inner edge of which protrudes slightly into the cavity formed by the mold halves and whose cross-section decreases in the manner of the aperture. During centrifugation, two non-adhesive chocolate half-shells are formed which are separated from one another by a separating sheet. After opening the mold halves, the separating sheet is removed and the mold halves are filled and then closed again. Such a centrifugation method is not an object of the present invention.

SUMMARY OF THE INVENTION

It is an object of the present invention to provide a new, efficient and economical method of manufacturing a wrapped confectionery hollow body in which the quota of confusion resulting usually from potential damage to the product during the manufacturing process is minimized as much as possible. It is a further object of the present invention to provide a suitable wrapped confectionery hollow body which can be produced in such a way as simple and effective as possible and which is more resistant than known to the damages which may occur during its production and later handling. a wrapped confectionery hollow body of a given kind.

Said technical problem is solved by the method according to the invention. This method of making a confectionery hollow body from a moldable molded confectionery mass, in particular a chocolate mass or a chocolate-like mass, comprises the following steps, but not necessarily in that order:

a) separate preparation of at least two corresponding thin-walled molded halves having substantially the same upper surface edge section, which defines the dividing plane of the molded halves, which at the same time constitute the later outer shell of the confectionery hollow body,

b) filling the confectionery mass into the respective mold halves,

c) introducing a punch into the respective mold half and into the tempered confectionery mass filled therein to form the candy body half with the desired wall thickness, and to allow the respective candy body half to solidify between the die and the mold half,

d) delay of the punch,

e) assembling the corresponding thin-walled mold halves with their stiffened confectionery half-shells on their separating planes of the mold halves, so that the marginal portions lie on the separating planes of the mold halves one above the other to form a closed hollow shaped body with a candy hollow body, the hollow shaped body being a releasable shell-shaped outer shell of the candy hollow body,

f) trimming the finished closed hollow shaped body on the flat edge portions of the shaped halves lying on the dividing planes of the shaped halves on top of each other to form a final confinement format for a single confectionery hollow body to form a satum ring-shaped edge.

The term confectionery hollow body includes, in particular, chocolate eggs and so-called surprised eggs as sold by the applicant. The invention is not limited thereto exclusively to the latter products and the associated shaping. In principle, the invention can also be applied to any other suitable confectionery hollow body. The mold halves according to the invention comprise not only two geometrical halves of one molded body which imparts its shape to the confectionery hollow body to be manufactured, but also a plurality of molded parts or molded shells which are usable to form a complete molded body. The mold halves may still be subjected to the same or different shapes. By analogy with the meaning of the invention, the confectionery body half shells are to be understood not only as two geometric half-shells of one confectionery hollow body, but also two or more parts of the confectionery body shell in a general sense which are useful for forming a complete confectionery hollow body. The confectionery body shells may have both the same and different forms. Assembling the corresponding thin-walled mold halves does not necessarily imply a firm (but releasable) connection. In the simplest case, it may be sufficient to lay the mold halves only loosely on top of each other and / or together. Such a process may, however, be followed by a further method step in which the mold halves are then firmly and releasably fixed together. Furthermore, it should be taken into account that the confectionery body half shells constituting the confectionery hollow body need not necessarily be firmly joined together; it is just as possible, and in some cases deliberate and intentional, to lie only on top of one another and / or with one another. Although the use of a separating agent is not required in the method according to the invention, it is in principle possible to consider such a means on the mold halves and / or the bumper.

Thus, in the method of the invention, the candy body shells are formed in thin-walled mold halves, which are not merely a casting mold or a primary mold for the candy body shells produced, but also represent the earliest outer shell of the candy body shells and the complete candy hollow body. . Thus, the shaped halves perform a convenient dual function. The release of the finished candy hollow from its shaped halves and the implementation of the candy hollow into a separate packaging station at which a separate packaging step is performed is therefore not desirable in the method of the invention since the candy body half shells and thus the entire candy hollow body are certainly formed. already in its own packaging. Therefore, since workshop release of the finished confectionary hollow body from its shaped halves is neither required nor anticipated, there is no risk of damaging the confectionery body half shells or the confectionery hollow body itself at this stage, even in conventional methods. As a result, the confusion quota can be significantly reduced compared to conventional methods. A further advantage in this context is that the very fragile confectionery hollow body produced by the process according to the invention is, after the manufacturing process, very resistant to external influences and forces, such as in the case of transporting goods to the customer, reloading and displaying goods at the point of sale or even when the goods are handled by the end consumer. This is because, due to their shell-like construction, the thin-walled mold halves form a mechanically very strong casing and effectively protect the confectionery hollow body on its outside. The confusion quota due to damage occurring in practice outside the manufacturing process can be further reduced.

Since the mold halves are not reused in the manufacturing process, but rather leave the manufacturing process due to their packaging function, the purification step required in conventional processes as well as the storage or intermediate storage of the mold halves are eliminated. Indeed, the mold halves, which consist only of a thin material, can be made and ready for use sooner or even during the ongoing production process (how this can be explained in more detail in the following description). In principle, only one tool is required for producing the mold halves or, in the case of more complicated mold halves, only one tool set. Thus, the production of shaped halves and the associated packaging is very effective and relatively inexpensive compared to known solutions. In order to convert the production to another type of confectionery body, it is essentially only necessary to replace the mold halves as well as the punch. The storage of the mold halves of the previous type of confectionery hollow body may be omitted, since the mold halves have already left the manufacturing process in the form of a casing of the confectionery hollow body. The process according to the invention thus allows a very flexible production and is very efficient, cost-effective and economical compared to the known conventional processes.

Further preferred advantageous features of an embodiment of the method according to the invention are the subject of dependent claims 2 to 18.

The object of the invention is further achieved by a wrapped confectionery hollow body according to the invention. The wrapped confectionery hollow body of a confectionery mass, in particular a chocolate mass or a chocolate-like mass, comprises at least two composite candy body hollows constituting a confectionery hollow body which are each releasably formed into one of at least two thin-walled, thin, correspondingly shaped halves of the same kind ; the mold halves each have in substantially the same manner an upper planar edge section forming a satum ring-shaped edge extending entirely around the mold body, which defines a dividing plane of the mold halves on which the mold halves with their respective edge sections are superimposed, assembled into a closed hollow shaped body which completely surrounds the confectionery hollow body formed by the semi-shells of the confectionery body as a releasable shell-like outer shell.

Releasably means that the consumer can thus again release the outer wrapper relatively simply from the confectionery hollow body or the semi-shells of the confectionery body to consume the product. With respect to the definition, according to the invention, of the terms "candy hollow body", "form halves", "candy body half shells", "folded" and "assembled", reference is made to the previous embodiment relating to the method of the invention.

The confectionery hollow body packaged according to the invention provides the advantages previously mentioned in connection with the method of the invention. In addition, the confectionery hollow body wrapped according to the invention with its outside shaped mold halves for this type of confectionery forms a completely new packaging method, which opens up new creative possibilities again.

Further preferred advantageous features of the embodiment of the confectionery hollow body wrapped according to the invention are the subject of dependent claims 20 to 30.

BRIEF DESCRIPTION OF THE DRAWINGS

The preferred embodiment as well as further details and advantages of the method according to the invention and the confectionery hollow body packaged according to the invention are described and explained in more detail below with reference to the accompanying drawings which show in FIG. 1 is a schematic cross-sectional view of a candy hollow body wrapped in accordance with the invention; FIG. 2 is an enlarged view of a detail of the peripheral region of the confectionery hollow body of FIG. 1 packaged according to the invention, FIG. 3 shows a schematic longitudinal section A-A of FIG. 1 shows a confectionery hollow body wrapped in accordance with the invention; FIG. 4 is a schematic flow diagram of a method of manufacturing a wrapped candy hollow body according to the invention; FIG. 5 is a schematic plan view and a cross-sectional view of a pair of shaped halves used in the method of the invention, and FIG. 6 is a schematic cross-sectional view of a shaped half of a confectionery hollow body wrapped in accordance with the invention, together with a butcher used in the method of the invention for the manufacture of half-shells of a confectionery hollow body.

DETAILED DESCRIPTION OF THE INVENTION

In the following description and figures, in order to avoid repetition, the same components are designated with the same reference numerals, if no further resolution is required.

In FIG. 1 is a schematic cross-sectional view of a candy hollow body 2 packaged according to the invention. The confectionery hollow body 2 itself is made of a confectionery mass, i.e. in the present case a chocolate mass, and has the shape of an egg. Inside the confectionery hollow body 2 is a surprise 4 of inedible material. The egg-shaped candy hollow body 2 is composed of two half-shells 6, 8 of the candy body, which are each formed with two layers. The outer shell 6.2, 8.2 of the semi-shell consists of dark chocolate mass and the inner layer 6.4, 8.4 of the semi-shell of light chocolate mass or milk cream. The candy body shells 6, 8 are each releasably formed into two associated, thin-walled, correspondingly shaped mold halves 10, 12 formed in the same manner, the inner contour of which always corresponds to the outer contour of the respective candy body half 6, 8. The mold halves 10, 12 are made by deep-drawing a processed food-resistant plastic material, here polypropylene, and in this embodiment have a wall thickness of about 0.2-0.3 mm. As indicated by reference numeral 14, the mold halves 10, 12 are at least partially provided with a marking means on their outside, i.e. by printing, a sticker, a marking or other means.

As can be seen in FIG. 1, and in particular in FIG. 2, an enlarged view of a detail of the peripheral region of the confectionery hollow body wrapped in accordance with the invention shows according to detail X of FIG. 1, that the two mold halves 10, 12 each have a substantially flat top edge section 16 which defines a dividing plane 18 of the mold halves in substantially the same manner. Through this edge section 16, the mold halves 10, 12 are stacked in their respective common dividing planes 18 of the mold halves 20 in a closed hollow shaped body 20. This shaped body 20 completely surrounds the confectionery hollow body 2 formed of the half-shells 6, 8 of the confectionery. bodies as a releasable shell-like outer shell. As can be seen from the drawing, the flat edge regions 16 of the mold halves 10, 12 adjacent to each other on their dividing planes 18 form the satin ring-shaped or flange-like edge 22 extending entirely around the mold-shaped body 20. In the egg-shaped configuration of the candy hollow body 2, the satum ring-shaped edge 22 extends in addition radially to the circular smaller cross-section of the candy hollow body 2.

The confectionery body shells 6, 8 each have a geometrically precisely shaped confectionery body shell edge 24, 26 that is precisely matched to the confectionery body shell edge 24, 26 respectively corresponding to the confectionery body shell 6, or the confectionery body 8. In the present example, the assembled confectionery body shells 6, 8 forming the closed confectionery hollow body 2 lie only loosely on each other at their edges 24, 26. In order to be able to remove the surprise 4 from inside the confectionery hollow body 2, the consumer must, by a simple manual operation, only open the superimposed half shells 6, 8 of the confectionery body. In the configuration shown in FIG. 1 and FIG. 2, the candy body shells 6, 8 are held in position by the assembled mold halves 10, 12. According to the invention, the candy body shells 6, 8 could, of course, also be rigidly connected to the closed candy hollow body at their edges 24, 26. for example by melting the edges 24, 26 of the half shells.

As further shown in FIG. 2, indicated by the reference numeral 28 and the dashed line, the superimposed shaped halves 10, 12 in the region of their edge sections 16 or their edges 22 in the form of a satum ring are assembled easily welded. The weld 28 lies in the dividing plane 18 of the mold halves and extends continuously around the edge 22 in the form of a satum ring and around the mold body 20. The mold halves 10, 12 are thus not only exactly aligned and fixed to one another, Sections 16 and 22 are sealed in the dividing plane 18 of the mold halves. The sealing formed by the weld 28 protects the confectionery hollow body 2 present in the shaped body 20 from external environmental influences and thus also enables packaging with a preservative effect.

Further details of the candy hollow body 2 wrapped according to the invention and its shaped halves 10, 12 acting simultaneously as an outer wrapper can be seen in Figs. 3, which shows a schematic longitudinal section A-A of FIG. 2, the cutting plane indicated by line A-A corresponds to the position of the corresponding dividing planes 18 of the two mold halves 10, 12. As can be seen in the drawing, the satum ring edge 22 of the respective shaped half 10, 12 has an outwardly protruding tongue region 30 of the edge section, which forms a dividing tab 30. The shape halves 10, 12, which are also on their edge sections 16 circumferentially and fitting together, see reference numeral 28, are only loosely stacked in the region of this separator 30. The consumer can therefore grip the dividing tab 30 on this region of the edge section and by pulling the tab 30 apart, weld or seal the assembled mold halves 10, 12 and thus release the mold halves 10.12 from each other again. In this way, the outer shell 20, formed by the mold halves 10, 12, is opened and the confectionery hollow body 2 can be removed.

The production method of the wrapped confectionery hollow body according to the invention will now be explained with reference to FIG. 4 to FIG. 6. For the following description, it is envisaged that in this way the wrapped confectionery hollow body 2 shown in FIG. 1 to FIG. Third

Fig. 4 shows a schematic flow diagram of a method according to the invention for producing a confectionery hollow body 2 from a molded, moldable confectionery mass, in particular a chocolate mass. In the present embodiment, the method is carried out continuously. That is, one or more processing aids and / or starting products, and / or intermediates used to produce the fully packaged confectionery hollow body 2 are carried out by one or more processing stations of the production line.

In step S1, a thin, food-resistant plastic material, here polypropylene, is prepared in foil-shaped form on a roll. The film thickness of the plastic material used is about 0.2 - 0.3 mm. The plastic film is then unwound, fed in a flat surface into the film heating device and heated there, see step S2.

In step S3, the plasticized plastic film in the deep-drawing device is then subjected to a deep-drawing process, wherein a plurality of equally formed, side-by-side and successive depressions 32 in the form of half-shells are formed from the foil plane. 36 of the mold halves, cf. 5. The respective depression 32 constitutes a substantial part of the mold half 10, 12 used for the subsequent production of the confectionery hollow bodies 2 themselves. By means of a deep drawing device, the upper set 36 and the lower set 34 of the mold halves are always produced. The depressions 32 and their surrounding marginal sections 16 of the upper set 36 of the mold halves each form a mold half 12 for the upper half-shell 8 of the confectionery body. Similarly, the depressions 32 and their surrounding marginal portions 16 of the lower mold set 34 each form a mold half 10 for the lower shell 6 of the confectionery body. The deep pulling of the upper and lower mold halves 34, 36 can in principle occur both in parallel and in succession.

Subsequently, the shaped half sets 34, 36 formed in step S4 on their outer side, i.e. on the side which is later facing away from the finished confectionery hollow body 2, are provided with a marking means 14, cf. 1. The marking means 14 may, for example, be a printing and / or marking, and / or an adhesive label or the like.

Thereafter, the mold halves 34, 36 formed by the deep-drawing and marking means 14 in step S5 are cut at their edges into a format suitable for further processing. In this way, the preformed upper and lower mold halves 34, 36 represent a corresponding pair of mold halves 34, 36, the depressions 32 and the associated edge sections 16 forming a plurality of corresponding pairs of corresponding thin-walled mold halves 10, 12. 5 is a schematic plan view and a cross-sectional view of such a pair of shaped half sets.

The top and bottom mold halves 34, 36 are sold to the next section of the production line at step S6 at the transfer station.

There, the two corresponding half-sets 34, 36, which together form said pair of half-sets 34, 36, are each separately prepared for further processing, see step S7. Since the following method steps are still the same for the respective pairs 34, 36 of the half-set, for the sake of simplicity, only a single pair of the half-set 34 is taken into account for the following explanation. In the present case, the separate preparation is carried out in such a way that with the lower and upper sets 34, 36 of the mold halves, as shown in FIG. 2, adjusts the position with a slight distance from one another in a aligned arrangement in succession, and is fed to further processing stations in the continuous direction indicated by the arrow 38. In FIG. 5, it can further be seen that the corresponding thin-walled mold halves 10, 12 formed from depressions 32 in both mold halves 34, 36 have substantially the same upper edge region 16 formed in the same manner that defines the dividing plane 18 of the mold halves. This edge section 16 corresponds in this example to the original plane of the film from which the mold halves 10, 12 or their depressions 32 were formed during the previous deep drawing. As previously mentioned in connection with the confectionary hollow body 2 packaged according to the invention, these shaped halves 10, 12 simultaneously represent the later outer packaging of the confectionery hollow body 2 to be manufactured.

In preparation, the shaped half sets are placed on the support molds 40 in step S8, see FIG. 6, which are formed complementary to the two mold halves 34, 36 and the mold halves 10, 12 formed therein, and thus the individual mold halves 10, 12 are supported on their outer sides. For the following method steps, these support molds 40 are moved together with the mold halves 34, 36 or the mold halves 10, 12, respectively.

In the next step S9, the mold halves 34, 36 are fed to the filling device, and the mold halves 10, 12 are filled there with a predetermined volume of molded, moldable confectionery mass 42. A dark confectionery mass is used.

Since the following procedures are now the same for each mold half 10, 12 and each candy body half 6, 8, only one mold half 10 and one candy body half 6 of the plurality of mold halves 10, 12 and 6 are considered in the following. half-shells 6, 8 of the candy body. For the other shaped halves 10, 12 and the half-shells 6, 8 of the candy body, the course is analogous.

As in a schematic cross-sectional view of FIG. 6, a movable chilled punch 44 or a shaped punch 44 is introduced into the mold half 10 and the tempered confectionery mass 42 filled therein in step S10 to shape the confectionery body shell 6 with the desired wall thickness and to form the semi-shell in this way. 6 allowed the candy body to solidify between the punch 44 and the shaped half 10. The outer contour 46 of the main section of the punch 44 immersed in the confectionery mass 42 and the mold half 10, shaped in the shape of an egg half, corresponds to the inner contour 58 of the first shell shell layer 6.2 of the candy body. 2. When the plunger 44 is immersed in the confectionery mass 42, in the present embodiment, it is embossed on a relatively thin confectionery mass whose thickness or wall thickness corresponds to the distance between the inner contour 50 of the mold half and the outer contour 46 of the punch 44.

FIG. 6, it is further evident that the punch 44 has a collar-shaped offset surface 52 of the punch in its upper section joining the main section 48. Upon reaching the position of the punch required to produce the desired wall thickness of the candy body moldable shell 6 formed in step S10, this punch surface 52 encloses the shape half 10 on its dividing plane 18 substantially aligned, wherein the punch shape surface 52 abuts the edge portion 16 of the shape half 10 In this way, the shaped surface 52 of the punch defines a geometrically precise edge 24 of the candy body half shell, cf. 2, if the confectionery mass 42 displaced by the punch 44 abuts the mold surface 52 of the punch and then solidifies.

In addition, it is easy to realize that, using such a punch 44, the volume amount is filled into the shaped half 10, as previously indicated briefly, accurately dosed. Accordingly, in the aforementioned step S9, a bulk quantity of confectionery mass is filled into the mold half 10, the volume of which substantially corresponds to the volume of the cavity defined between the inner contour 50 of the mold half 10, the outer contour of the punch 44 introduced into the mold half 10. This means that the filled confectionery mass 42 is displaced exactly by the punch 44 introduced into the mold half 10 to the end position so that it completely fills the space between the punch 44 and the mold half 10. The support forms are supported by a lower punch, not shown in the drawings. In practice, the volume amount can in principle be even slightly larger, since the excess mass can still protrude until the punching surface 52 of the punch rests on the edge section 16 or the dividing plane 18. However, exact dosing is preferred. When determining the volume of the confectionery mass, the shrinkage of the confectionery material which occurs during cooling as a rule should be taken into account. In this way, in steps S9 and S10, the confectionery body shell 6 is shaped by a precisely defined edge 24 of the confectionery body shell, cf. 2, which precisely conforms to the same edge 26 of the candy body half-shell coinciding with the candy body half-shell 12, in which the procedure is analogous.

In step S11, the punch 44 is removed from the shaped half 10.12 and the confectionery mass 42 solidified therein. The first single-layer half-shell 6 of the confectionery body is now located in the shaped half 10, 12, cf. 1 and FIG. 2, with a thin wall thickness.

Thereafter, the candy body half-shell 6 in its molded half 10 is transported to a cooling device and is continuously cooled further thereafter during a period of time S1 to obtain a degree of crystallization of the confectionery mass.

Since, in the present example, a confectionary hollow body 2 having two-layer confectionery body shells 6, 8 is to be produced, cf. 1 and FIG. 2, the procedures in steps S9 -SI 2 are repeated almost analogously once again to form a second layer 6.4 of the confectionery shell shell 42 on the layer 6.2 of the semi-shell of the confectionery body previously solidified, which was shaped in steps S9-SI2. It takes place in steps S13 - S16, which, although essentially corresponding to steps S9 - S12, are linked to step S12 and take place in the actual section of the production line under consideration.

Significant differences between steps S13-S16 and previous steps S9-S12 are that in the present case, a light confectionery mass 42 is used for the second shell 6.4, the punch 44 has a slightly different geometry and dimension than the one used for the first shell 6.2. FIG. 6 is shown by the broken line 54 on the punch 44, and that the precisely metered quantity of confectionery mass 42 fillable into the mold half 10 and the first shell layer 6.2 therein is adapted to this second punch 44. The outer contour 54 of the punch 44 used in step S14 it thus corresponds to the inner contour 56 of the second inner layer 6.4 of the bilayer formed half-shell 6 of the confectionery body. Further, the volume quantity of confectionery mass 42 filled in step S13 into the mold half 10 and into the first shell layer 6.2 or shell 6 of the confectionery body 6 is now dosed so that its volume substantially corresponds to the volume of the cavity defined between by the outline 58 of the first shell layer 6.2 of the confectionery body 6, the outer contour 54 of the punch 44 introduced into the mold half 10, and the mold surface 52 of the punch, which fits the dividing plane 18 on the edge section 16.

After the two bilayer half shells 6, 8 of the candy hollow body 2 have been prepared as described above, a surprise 4 can be provided to one of the two half shells 6, 8 of the candy body by the data input device 7, cf. 1, such as a small toy or the like. Obviously, the shells 6, 8 of the confectionery body are already solidified and correspondingly rigid in shape. In the present case, the insertion of the surprise 4 takes place in the mold halves 10 of the mold halves 34 moving forward in the continuous direction, cf. 5th

In the following steps S1 - S20, the corresponding thin-walled mold halves 10, 12 with their solidified half-shells 6, 8 of the confectionery body are assembled together on their separating planes 18 or edge sections 16 so that the respective separating planes 18 of the mold halves lie on top of each other to form a closed hollow shaped body 20 with the confectionery hollow body 2 comprised of the half-shells 6, 8 of the confectionery body, the hollow body 20 forming a releasable shell-shaped outer hollow body 2 shell.

This is realized, in particular, in step S18 by folding the two mold halves 34, 36 together with the associated support molds 40 by means of a closing device in a suitable alignment, as in FIG. 5 as shown by arrow 60, and are easily pressed together. The respective respective shaped halves 10, 12 are in each case placed in a correspondingly adjusted alignment on their edge sections 16, which are still connected to each other on the set of shaped halves or their dividing planes 18 of the shaped halves. In this case, they always form a hollow shaped hollow body 20 in pairs, in the interior of which there are two mutually adjacent half-shells 6, 8 of the confectionery body. This hollow body 20 already constitutes a shell-like outer shell of the confectionery hollow body 2 in this state.

In the present case, the candy body half shells 6, 8 closed by the hollow mold body 20 only lie loosely on their geometrically precise shaped edges 24, 26 of the shells. It is naturally also possible, and it is also contemplated, that at least one of the candy body half shells 6, 8 at its edge 24, 26 of the candy body half is adapted to the edge 24, 26 of the candy body half each corresponding to the second corresponding candy shells 6, 8. and the thin-walled mold halves 10, 12 are joined together at the edges 24, 26 of the confectionery body half-shells to form a completely closed confectionery hollow body 2.

In step S19, the support molds 40 that have been stacked up to this point in time are again opened by the support mold opening device, and the mold halves 34.36 are separated from one another.

Then, until now, the relatively free, half-molded sets 34, 36 of the half-molded assemblies 10, 12 are welded together at their edge portions 16 in step S20. The weld 28 runs continuously around the half-molded half-molding plane 18. of the bodies 20, or around the edge 22 in the form of a satin ring, so that the corresponding shaped halves 10, 12 are not only fixed exactly against one another, but also sealed on their dividing planes 18, at the same time . 2 and FIG. 3. The hollow shaped body 20, each comprising two shaped halves 10, 12, is thus completely closed.

Substantially at the same time as welding 28, in step S20, the respective shaped bodies 20, which are in fact connected together via their half-die sets 34, 36, are separated from the kit format as a single object and cut into the final package format. This is done by means of a punching device. In this case, the dividing cut takes place on the surface edge sections 16 of the mold halves 10, 12 lying on top of each other with their dividing planes 18 of the mold halves. The cut shape and the cut geometry are selected such that a satum ring-shaped edge 22 extends completely around the shaped body 20 having a tongue-shaped region 30 of the edge section forming the separating tab 30. The contour and position of this edge 22 in the shape The satum ring is particularly well seen in FIG. 3 and FIG. 5. Since, when welding 28 of the mold halves 10, 20 together, the regions of the edge sections in which the separating plate 30 lies are provided with a recess, cf. 3, the edges or dividing planes 18 of the mold halves are only loosely stacked at this point.

In final form, the welded and die-cut individual hollow shaped bodies 20, which enclose the confectionery hollow body 2 as protection, are released in step S21 from the remaining remnants of the shaped half sets 34, 36 and prepared for intermediate storage or transport to the final customer. The remainder of the trimmed die halves 34, 36 may be recycled again within the processing apparatus.

The invention is not limited to the examples given, which merely serve to provide a general explanation of the basic idea of the invention. Within the scope of protection, both the method according to the invention and the confectionery hollow body wrapped according to the invention may have other embodiments and shapes than described. In particular, the method as well as the wrapped confectionery hollow body may have features which represent a combination of the individual features of the respective claims. Further, the confectionery hollow body may also have an egg shape other than that described above. Similarly, the shape of the thin-walled shaped halves may be varied. More than two mold halves may also be used for the hollow candy body as desired. If the confectionery body shells are made with a multilayer construction, the confectionery masses constituting the individual layers, in particular with regard to the type of confectionery mass used and the dimensions chosen, may be the same or different. In addition to the method steps explained in the exemplary embodiment mentioned above, additional and possibly additional steps, for example intermediate checks and similar procedures, can also be carried out. In this case, it is conceivable that one or more of the method steps described are omitted.

The reference numerals in the claims, the description, the annotation and the drawings serve only to better understand the invention and do not limit the scope of protection.

Claims (28)

PATENT CLAIMS Method for producing a confectionery hollow body (2) from a tempered confectionery mass (42) capable of casting, in particular chocolate mass, comprising the following steps: a) separate preparation (S1-S7) of at least two corresponding thin-walled mold halves (10, 12) having the upper planar edge portion (16, 22) in the same manner defining a dividing plane (18) of said mold halves, said mold halves the halves (10, 12) simultaneously represent a later outer shell (20) of the confectionery hollow body (2), b) filling (S9; S13) the confectionery mass (42) into the respective shaped halves (10, 12), c) introducing (S10; S14) a punch (44) into the respective mold half (10, 12) and the tempered confectionery mass (42) filled therein to form a candy shell half-shell (6, 8) with the desired wall thickness; the molded half-shell (6, 8) of the confectionery body is solidified in this way between the punch (44) and the shaped half (10, 12), d) delay (SI 1; SI5) of the punch (44); e) assembling (S18-S20; 28, 60) of the corresponding thin-walled mold halves (10, 12) with their confectionery solidified half-shells (6, 8) on their mold halves (18), so that the edge sections ( 16, 22) lie on the splitting planes (18) of the mold halves on top of each other to form a closed hollow shaped body (20) with the confectionery hollow body (2) composed of the half-shells (6, 8) of the confectionery body. the body (20) forming a releasable shell-like outer shell of the confectionery hollow body (2), further comprising: f) trimming (S20) the finished closed hollow shaped body (20) on the flat edge sections (16) of the mold halves (10, 12) lying on top of each other on the dividing planes (18) of the mold halves to each other (2) to form a satum ring-shaped rim (22) extending around the shaped body (20). A method according to claim 1, characterized in that, before step e), at least one of the candy body half shells (6, 8) is at its edge (24, 26) of the candy body half shells that is adapted to the edge (24), 26) the candy body half shells of at least one other corresponding candy body half shells (6, 8) are heated so that the candy body half shells (6, 8) are assembled (SI8-S20) of the thin-walled mold halves (10, 12) in step e) to joining the confectionery body half shells (24, 26) into a closed confectionery hollow body (2). Method according to claim 1 or 2, characterized in that, after step d), steps b) to d) are repeated at least once (S 13 - SI 5) to be present in the previously solidified half-shell (6.2, 8.2). the confectionery body has formed at least one additional layer (6.4, 8.4) of the confectionery shell shell (42). Method according to one or more of the preceding claims, characterized in that the tempered confectionery mass (42) in step c) is cooled (44). Method according to one or more of the preceding claims, characterized in that, after step d), the candy body half shells (6, 8) present in their shaped halves (10, 12) are further cooled (S12; S16). Method according to one or more of the preceding claims, characterized in that before step a) the thin-walled mold halves (10, 12) are produced by deep-drawing with their edge regions (16, 22) forming the dividing plane (18) of the mold halves. made of thin plate or foil, food-resistant plastic material (S2, S3). Method according to claim 6, characterized in that in the deep-drawing treatment (S2, S3) a plurality of identical, side-by-side and / or successive mold halves (10, 12) are formed, forming a continuous set (34). , 36) shaped halves. Method according to one or more of the preceding claims, characterized in that the thin-walled mold halves (10, 12) are provided (S4) with marking means (U4) on their outer side facing away from the confectionery hollow body (2). ). Method according to one or more of the preceding claims, characterized in that in at least one of steps a) to e), the mold halves (10, 12) are supported on their outer sides (S8-S19) by a support mold (40). complementary to the mold halves (10, 12). Method according to one or more of the preceding claims, characterized in that immediately before step e) the corresponding mold halves (10, 12) are folded on each other (S 18; 60) to form a complete hollow mold body (20). Method according to one or more of the preceding claims, characterized in that at the assembly (S20; 28) of the mold halves (10, 12) in step e), at least one region (30) of the edge section (16, 22) is provided. the edge portions (16, 22) lie freely one on the other in the dividing plane (18) of the mold halves at this point (30). Method according to one or more of the preceding claims, characterized in that the mold halves (10, 12) are sealed (S20; 28) at their edge sections (16, 22) when assembled (S20; 28) in step e). ). Method according to one or more of the preceding claims, characterized in that the molded halves (10, 12) and / or the molded half sets (34, 36) are provided with deep drawing and / or marking means (14) before the step. (a) crop (S5) to set format. Method according to one or more of the preceding claims, characterized in that, when trimming (S20), the satin ring-shaped edge section (30) on which the edge sections (16, 22) lie lies on the edge section (30). the separating plane (18) of the mold halves loosely on top of each other, forming a separating tab (30). Method according to one or more of the preceding claims, characterized in that at least two of the following steps are carried out substantially simultaneously: - assembly (S20; 28) of corresponding thin-walled mold halves (10, 12), - trimming (S20) the superimposed mold halves (10, 12) to the final package size, - sealing (S20; 28) the mold halves (10, 12) at their peripheral sections (16, 22). Method according to one or more of the preceding claims, characterized in that: - in step c), a punch (44) having a punched shaped surface (52) is used which, upon reaching the punch position required to produce the desired wall thickness of the shaped body shell (6, 8) of the confectionery body substantially encloses the shaped halves (10); 12) at their dividing plane (18) and defines a geometrically precise edge (24, 26) of the candy body shell; and - in the preceding step b), a volume quantity (S9, S13) of the confectionery mass is dosed into the respective shaped half (10, 12) of the filling, - the volume of which substantially corresponds to the volume of the cavity defined between the inner contour (50) of the mold half (10, 12), the outer contour (46) of the punch (44) introduced into the mold half (10, 12). and a shaped surface (52) of the plunger flush with the closing parting plane (18), or - whose volume substantially corresponds to the volume of the cavity which is defined between the inner contour (58) of the half-shell (6, 8; 6.2, 8.2) of the confectionery body formed in the previous step, the outer contour (54) of the punch (44) introduced into the shaped half (10) , 12), and a punch shaped surface (52) flush with the enclosing divider plane (18) so as to form a confectionery body shell (6, 8) with a precisely delimited confectionery body shell edge (24, 26) that is exactly matched to the same edge (18). 24, 26) a candy body half shell corresponding to the candy body half shell (6, 8). Method according to one or more of the preceding claims, characterized in that, before step e), at least one surprise (4) is filled (S17) into at least one (6) of the already solidified half-shells (6, 8) of the confectionery body. A wrapped confectionery hollow body (2) of a confectionery mass (42), in particular a chocolate mass or a chocolate-like mass, comprising - at least two composite candy body half shells (6, 8) forming a confectionery hollow body (2) which are releasably formed into one of at least two thin-walled, matching mold halves (10, 12) of the same kind, the mold halves (10, 12) ) have an edge section (16, 22) that defines a dividing plane (18) of the mold halves on which the mold halves (10, 12) with their edge portions (16, 22) are stacked in a closed hollow shaped body ( 20) which completely surrounds the confectionery hollow body (2) formed from the half-shells (6, 8) of the confectionery body as a releasable shell-like outer shell, characterized in that the edge sections (16, 22) are formed in substantially the same way a satum ring-shaped rim (22) extending entirely around the shaped body (20). A wrapped confectionery hollow body according to claim 18, characterized in that the confectionery body shells (6, 8) have a geometrically precisely shaped confectionery body shell shell (24, 26) that is precisely matched to the same confectionery shell shell (24, 26) edge. a body corresponding to the candy body half shell (6, 8). A packaged candy hollow body according to claim 18 or 19, characterized in that the candy body half shells (6, 8) lie loosely on each other at their edges (24, 26) of the candy body half shells. A wrapped confectionery hollow body according to one or more of claims 18 to 20, characterized in that the confectionery body half shells (6, 8) are connected to their closed confectionery body hollow body (2) at the edges (24, 26) of the confectionery body shell. ). A wrapped confectionery hollow body according to one or more of claims 18 to 21, characterized in that the mold halves (10, 12) are formed by deep-drawing from a food-resistant plastic material. A wrapped confectionery hollow body according to one or more of claims 18 to 22, characterized in that the mold halves (10, 12) are provided on their outside with a marking means (14). A wrapped confectionery hollow body according to one or more of claims 18 to 23, characterized in that the assembled mold halves (10, 12) have at least one edge section region (30) at their edge portions (16, 22). wherein the edge portions (16, 22) lie freely one on the other in the division plane (18) of the mold halves. A wrapped confectionery hollow body according to one or more of claims 18 to 24, characterized in that the mold halves (10, 12) are sealed (28) at their edge sections (16, 22). A wrapped confectionery hollow body according to one or more of claims 18 to 25, characterized in that the edge (22) in the form of a satum ring has a separating tab (30) in the region of the free region (30) of the edge section, release the assembled (28) mold halves (10, 12) again. A wrapped confectionery hollow body according to one or more of claims 18 to 26, characterized in that the half-shells (6, 8) of the confectionery body are formed from a plurality of layers (6.2, 8.2; 6.4, 8.4). A wrapped confectionery hollow body according to one or more of claims 18 to 26, characterized in that at least one surprise (4) is arranged in its interior.