U.S. patent application number 13/290898 was filed with the patent office on 2012-05-10 for method for encasing a confectionery product.
Invention is credited to Sherri Lee Athay.
Application Number | 20120110958 13/290898 |
Document ID | / |
Family ID | 46018325 |
Filed Date | 2012-05-10 |
United States Patent
Application |
20120110958 |
Kind Code |
A1 |
Athay; Sherri Lee |
May 10, 2012 |
Method for Encasing a Confectionery Product
Abstract
The present invention is directed to a method for encasing a
confectionery product, comprising the steps of (a) depositing an
edible mass into a rigid vessel; and (b) sealing the rigid vessel,
thereby encasing in a sealed rigid vessel a confectionery
product
Inventors: |
Athay; Sherri Lee; (Essex,
CT) |
Family ID: |
46018325 |
Appl. No.: |
13/290898 |
Filed: |
November 7, 2011 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
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61410386 |
Nov 5, 2010 |
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Current U.S.
Class: |
53/467 |
Current CPC
Class: |
B65B 5/04 20130101; B65D
85/60 20130101; B65B 25/005 20130101 |
Class at
Publication: |
53/467 |
International
Class: |
B65B 1/04 20060101
B65B001/04 |
Claims
1. A method for encasing a confectionery product, comprising the
steps of: (a) depositing an edible mass into a rigid vessel; and
(b) sealing the rigid vessel, thereby encasing in a sealed rigid
vessel a confectionery product.
2. The method for claim 1, wherein said edible mass is chocolate
ganache.
3. The method for claim 1, wherein said edible mass is a chocolate
ganache compound.
4. The method for claim 1, wherein said edible mass is typically
encased in a chocolate or candy shell.
5. The method for claim 1, wherein said edible mass is shelf
stable.
6. The method for claim 1, wherein said edible mass does not
require freezing or refrigeration.
7. The method for claim 1, wherein the edible mass is not a
liquid.
8. The method for claim 1, wherein said edible mass is not
typically served in glass.
9. The method for claim 1, wherein said rigid vessel is a shot
glass.
10. The method for claim 1, wherein said rigid vessel is
non-edible.
11. The method for claim 1, wherein said rigid vessel is sealed
with a pressure-sensitive seal.
12. The method for claim 1, wherein said rigid vessel is sealed
with a heat-sensitive seal.
13. The method for claim 1, wherein said rigid vessel is sealed
with an edible material.
14. The method for claim 1, wherein said rigid vessel is sealed
within a sleeve.
15. The method for claim 1, wherein said rigid vessel is sealed
within a box.
16. The method for claim 1, wherein said rigid vessel is sealed
within another container.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] A Provisional Patent Application (#61410386) was filed on
Nov. 5, 2010.
STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT
[0002] N/A
REFERENCE TO SEQUENCE LISTING
[0003] N/A
BACKGROUND OF THE INVENTION
[0004] This invention relates to confections, specifically to a
method to encase a confectionery product. Applicable U.S. patent
classification definitions include Class 426, Subclass 132, wherein
a nonedible carrying material which intentionally forms part of the
final consumable food becomes a part thereof; and Class 426,
Subclass 392 involving a process of completely enrobing a food with
a nonedible packaging material which packaging material is solid at
the time of packaging.
[0005] In what is commonly referred to as a chocolate truffle, a
soft ganache is encased in a bite-sized molded chocolate or candy
shell, or a coating of chocolate or powdered cocoa.
[0006] While chocolate truffles have long been enjoyed in the
present form, new levels of aesthetic and tasting enjoyment, along
with enhancements to flavor identification, preservation, storage,
and hot-weather shipping are addressed in the present
invention.
BRIEF SUMMARY OF THE INVENTION
[0007] In the present invention, a sealed rigid vessel replaces the
chocolate or candy shell as the means of encasing the soft ganache
of a chocolate truffle.
[0008] The object of the invention is to create a highly efficient,
aesthetically pleasing, and delightfully surprising method that
allows for--in a single container--the encasement, shipping,
storing, preservation, presentation, and serving of a confectionery
product.
[0009] The advantages of this method as they relate to the various
enhancements are presented in the Detailed Description of the
Invention below.
BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWING
[0010] The attached FIG. 1 shows the components that comprise the
preferred embodiment of the present invention: a shot glass,
ganache, and a seal.
DETAILED DESCRIPTION OF THE INVENTION
[0011] In what is commonly referred to as a chocolate truffle, a
soft ganache is encased in a bite-sized molded chocolate or candy
shell, or a coating of chocolate or powdered cocoa. These
confections are picked up with the fingers and placed into the
mouth.
[0012] In the preferred embodiment of the present invention, a shot
glass replaces the chocolate shell as a means of encasing the soft
ganache. These confections are eaten with a spoon.
[0013] The method for the preferred embodiment is as follows: A
chocolate ganache is made by combining boiling cream with
chocolate. While warm, and in a fluid state, the chocolate ganache
is poured into a shot glass. Such confectionery materials as, nuts,
fruit, caramel, guanduja, taffy, toffee, cookies, fondant, and the
like may be added to the chocolate mixture or layered with the
chocolate mixture. When the chocolate ganache reaches room
temperature, the shot glass is sealed.
[0014] The following distinctions, definitions, advantages, and
explanations will help clarify the preferred embodiment of the
present invention.
NOVEL AND DISTINGUISHING CHARACTERISTIC OF THE PRESENT
INVENTION
[0015] For many, the chocolate ganache filling is the essence of a
chocolate truffle--the outer chocolate or candy shell merely
packaging. Some go so far as to extract the ganache and discard the
outer shell. Many have expressed surprise and satisfaction at being
able to get to the essence of this confection through the present
invention. Furthermore, the present invention provides a new
chocolate experience in that chocolate ganache is not typically
eaten with a spoon. Placing ganache directly on the tongue--without
the added texture of a chocolate or candy shell--gives an entirely
different mouth feel.
DEFINITION OF A CONFECTIONERY PRODUCT
[0016] A confectionery product is a sweet preparation such as
candy.
DEFINITION OF GANACHE
[0017] Ganache is a smooth mixture generally made of chocolate and
cream. The consistency of the final product depends on the ratio of
cream to chocolate. In its various consistencies, ganache can be
used in chocolate truffles and bon bons, and other chocolates
candies, cakes, and confections. The chocolate ganache used in the
present invention is--when warm--fluid and pourable. At room
temperature, it is semi-solid, similar to the consistency of soft
fudge.
DEFINITION OF CHOCOLATE TRUFFLE, AND NOVEL, DISTINGUISHING
MODIFICATION
[0018] A chocolate truffle is a confectionery product having a
center of ganache or ganache compound and an outer coating of
powdered cocoa or chocolate or a molded chocolate or candy shell.
In the preferred embodiment of the present invention, the shot
glass--in essence--replaces the outer shell or coating.
METHODS OF MAKING GANACHE AND SUITABILITY FOR THE PRESENT
INVENTION
[0019] Ganache is generally made by combining chopped chocolate and
boiling cream. The mixture is blended until smooth, with butter,
liqueurs, flavorings, spices, fruit purees, or extracts added, if
desired. The ganache for what is sometimes referred to as the
European truffle is made with syrup and a base made up of cocoa
powder, milk powder, fats, and other such ingredients to create an
oil-in-water type emulsion. In the present invention, either form
of ganache is suitable.
DEFINITION OF GANACHE COMPOUND
[0020] A variety of nuts, coconut, candied fruit, coffee, sugars,
caramel, crumbs, shavings, and the like may be added to the ganache
or applied to a truffle's exterior surface. In the present
invention, these additions are incorporated directly into the
ganache, integrated parfait-style between layers of the ganache,
placed into the shot glass before the ganache, or applied to the
top surface of the ganache. In the present invention, the term
ganache compound refers to the combining of one or more of these
additions with the ganache. In some instances the terms ganache and
ganache compound are used interchangeably.
DEFINITION OF A SHOT GLASS
[0021] A shot glass is a small glass designed to hold or measure
liquor, which is either drunk straight from the glass ("a shot") or
poured into a mixed drink. In the context of the preferred
embodiment of the present invention, the term "glass" includes any
artificial or natural substance having similar properties and
composition to glass--including, but not limited to acrylic and
plastic.
NOVEL UTILITY AND ADVANTAGE OF SHOT GLASS IN THE PRESENT
INVENTION
[0022] In the preferred embodiment of the present invention, the
shot glass functions as a single portion, re-closable, re-usable
encasement in which a confection can be made, packaged, shipped,
stored, preserved, presented, and served in an aesthetically
surprising way.
ADVANTAGE OF THE PRESENT INVENTION WITH REGARD TO PRODUCT
IDENTIFICATION
[0023] Chocolatiers generally rely on a truffle's outer decoration
as a clue to its identity because many truffles are finished
similarly, and telling one from another can be confusing. In the
preferred embodiment of the present invention, identity is enhanced
vis-a-vis the viewing of the contents through the glass.
ADVANTAGE OF THE PRESENT INVENTION WITH REGARD TO SHIPPING
[0024] A hot-weather shipping advantage is provided by the sealed
glass in the present invention. More specifically, in the case of
melting chocolate ganache, the chocolate ganache is contained
within the sealed glass and the product is salvageable.
ADVANTAGE OF THE PRESENT INVENTION WITH REGARD TO STORAGE
[0025] Chocolate truffles store well in the refrigerator. However,
they tend to pick up other flavors easily and should be stored in
airtight containers. In the present invention, the glasses are
sealed, thus minimizing the absorption of other flavors.
ADVANTAGE OF THE PRESENT INVENTION WITH REGARD TO PRESERVATION
[0026] Being inert, glass provides a better barrier to air and
moisture than does a chocolate or candy shell. Furthermore, the
seal reduces the risk of air-borne contaminants coming in contact
with the chocolate ganache.
CONCLUSION, RAMIFICATIONS, AND SCOPE OF INVENTION
[0027] The reader will see that while this description and the
claims herein contain certain specificities, these should not be
construed as limitations on the scope of the invention, but rather
as an exemplification of one preferred embodiment thereof. Many
other variations are possible. For example: [0028] The rigid vessel
component could be replaced by another drinking vessel (including,
but not limited to a pony glass, whiskey tumbler, shooter, cordial
glass, cocktail glass, charger, jigger, flute, or coupe);
laboratory glassware (including, but not limited to test tubes); a
vase; or other food-safe vessel made of (but not limited to) glass,
acrylic, metal, plastic, or edible material. [0029] The seal could
be replaced by another stopper, plug, lid, cap, sleeve, bag, box,
or seal made of (but not limited to) cork, rubber, plastic, glass,
paper, steel, nylon, latex, foil, metal, chocolate, or other edible
material.
[0030] Accordingly, the scope of the invention should not be
determined solely by the embodiment(s) illustrated.
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