U.S. patent application number 14/326835 was filed with the patent office on 2014-10-30 for method of applying edible pearlescent coating to a food product.
The applicant listed for this patent is MARS, INCORPORATED. Invention is credited to Alfred V. Camporini, Rodger Dale Ellis, Kirk Hisashi Fujioka, Lucille M. Scudieri, Michael S. Wozniak.
Application Number | 20140322404 14/326835 |
Document ID | / |
Family ID | 39968025 |
Filed Date | 2014-10-30 |
United States Patent
Application |
20140322404 |
Kind Code |
A1 |
Scudieri; Lucille M. ; et
al. |
October 30, 2014 |
METHOD OF APPLYING EDIBLE PEARLESCENT COATING TO A FOOD PRODUCT
Abstract
The present invention is directed to a powder spray apparatus
for preparing a food product having an edible pearlescent coating,
comprising: a spray zone having a spray device positioned proximate
to at least one food product located in the spray zone for
application of an edible pearlescent powder to the food product; a
chamber for holding the edible pearlescent powder that is in fluid
communication with the spray device; and a vibrator and/or a
continuous forced air supply that assists in fluidizing the edible
pearlescent powder in the chamber for delivery to the spray device.
A method of using this apparatus and an edible pearlescent powder
composition adapted for use in this apparatus are also
disclosed.
Inventors: |
Scudieri; Lucille M.; (Twp.
of Washington, NJ) ; Fujioka; Kirk Hisashi;
(Hackettstown, NJ) ; Ellis; Rodger Dale;
(Cleveland, TN) ; Wozniak; Michael S.;
(Hackettstown, NJ) ; Camporini; Alfred V.;
(Hackettstown, NJ) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
MARS, INCORPORATED |
Hackettstown |
NJ |
US |
|
|
Family ID: |
39968025 |
Appl. No.: |
14/326835 |
Filed: |
July 9, 2014 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
12196782 |
Aug 22, 2008 |
|
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14326835 |
|
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60957875 |
Aug 24, 2007 |
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Current U.S.
Class: |
426/291 ;
426/294 |
Current CPC
Class: |
A23G 3/0097 20130101;
A23K 40/30 20160501; A23K 50/40 20160501; A23L 5/42 20160801; A23G
3/0085 20130101; Y02P 70/10 20151101; B05B 7/1445 20130101; A23G
3/2084 20130101; A23G 3/54 20130101; A23P 20/12 20160801; B05B
16/20 20180201; B05B 14/48 20180201 |
Class at
Publication: |
426/291 ;
426/294 |
International
Class: |
A23G 3/54 20060101
A23G003/54 |
Claims
1. A method of applying an edible pearlescent coating to a food
product comprising the steps of fluidizing the edible pearlescent
powder in a chamber that is in fluid communication with a spray
device; and applying the fluidized edible pearlescent powder to the
food product with the spray device.
2. The method of claim 1, wherein the step of fluidizing comprises
vibrating the chamber containing the edible pearlescent powder.
3. The method of claim 2, wherein the step of fluidizing further
comprises continuously providing forced air into the chamber
containing the edible pearlescent powder while applying the edible
pearlescent powder to the food product.
4. The method of claim 1, wherein the edible pearlescent powder
includes a fluidizing agent.
5. The method of claim 4, wherein the average particle size of the
fluidizing agent is in a range of about 5 to about 25 microns.
6. The method of claim 5, wherein the fluidizing agent is selected
from the group consisting of corn starch, potato starch and
mixtures thereof.
7. The method of claim 1, further comprising the step of applying
an edible adhesive agent to the food product prior to applying the
edible pearlescent powder.
8. The method of claim 7, wherein the edible adhesive agent is
chocolate.
9. The method of claim 8, wherein the chocolate is applied to the
confectionery with an enrober.
10. The method of claim 9, wherein the chocolate enrobed
confectionery is transported to a conditioning zone.
11. The method of claim 10, wherein the conditioning zone includes
a conditioning conveyor and a chilling device and a temperature of
the chilling device is set to solidify a surface of the chocolate
enrobed confectionery contacting the conveyor while a surface of
the chocolate enrobed confectionery that does not contact the
conveyor remains soft and tacky.
12. The method of claim 11, wherein the temperature of the chilling
device is set in a range of about -5.degree. C. to about
-40.degree. C.
13. The method of claim 12, wherein the air in the conditioning
zone is maintained at a dew point below the temperature of the
chilling device.
14. The method of claim 13, wherein the dew point of the air in the
conditioning zone is at least about 1.degree. C. below the
temperature of the chilling device.
15. The method of claim 7, wherein the food product is a plurality
of confectionery pieces and further comprising the step of tumbling
the plurality of confectionery pieces in a coating pan while
applying the edible adhesive coating and the edible pearlescent
powder.
16. The method of claim 15, wherein the edible adhesive agent is
selected from the group consisting of chocolate, corn syrup, food
grade shellacs, edible film forming agents, and mixtures
thereof.
17. The method of claim 1, further comprising warming an outer
surface of a confectionery to produce a soft and tacky surface
prior to applying the edible pearlescent powder.
18. The method of claim 1, wherein the surface of the confectionery
is sticky prior to application of the edible pearlescent
powder.
19. The method of claim 1, wherein the food product is
confectionery.
20. The method of claim 1, wherein the food product is a pet
food.
21. The method of claim 1, wherein the food product is an ice
cream.
Description
[0001] This application is a divisional application of U.S.
applicant Ser. No. 12/196,782 filed on Aug. 22, 2008 (pending),
which, in turn, claims the benefit of U.S. Provisional Application
No. 60/957,875, filed Aug. 24, 2007, which is incorporated herein
by reference.
BACKGROUND OF THE INVENTION
[0002] 1. Field of the Invention
[0003] The present invention relates to an apparatus and a method
of applying an edible pearlescent coating to a food product. More
particularly, the present invention relates to an apparatus and a
method of continuously applying an edible pearlescent coating in a
dry powdered form to a food product. Another aspect of the present
inventions includes an edible pearlescent powder composition
adapted for use in a spray apparatus.
[0004] 2. Description of Related Art
[0005] Edible pearlescent powder has recently been approved by the
Food and Drug Administration for food applications. Presently,
pearlescent powders are applied by hand on a small-scale basis to
confectionery products, particularly to chocolate products.
However, such a technique is not conducive for large-scale
manufacturing. In addition, a significant disadvantage of this
technique is that it does not result in a thin, uniform coating of
edible pearlescent powder on a food product. Presently, the only
technique to apply a pearlescent coating through a spray device is
using an alcohol suspension of the pearlescent powder. However, it
is a significant disadvantage to apply an alcohol suspension to a
food product, particularly a chocolate product. A method and
apparatus for continuously applying a dry pearlescent powder, i.e.,
that has not been suspended in a liquid has not previously
existed.
[0006] Currently, a need exists for an apparatus and a process for
the continuous application of an edible pearlescent coating to a
food product on a large-scale basis. The goal of the application
operation is to coat the food products evenly, homogeneously and to
the same extent, day after day.
SUMMARY OF THE INVENTION
[0007] The present invention is directed to a powder spray
apparatus for preparing a food product having an edible pearlescent
coating. The apparatus comprises: a spray zone having a spray
device positioned proximate to at least one food product located in
the spray zone for application of an edible pearlescent powder to
the food product; a chamber for holding the edible pearlescent
powder that is in fluid communication with the spray device; and a
vibrator and/or a means for providing continuous forced air that
assists in fluidizing the edible pearlescent powder in the chamber
for delivery to the spray device.
[0008] The present invention is also directed to a method of
applying an edible pearlescent coating to a food product. The
method comprises the steps of: fluidizing the edible pearlescent
powder in a chamber that is in fluid communication with a spray
device; and applying the fluidized edible pearlescent powder to the
food product with the spray device.
[0009] The present invention is also directed to an edible
pearlescent powder for spray application to an edible product. The
powder comprises an edible pearlescent composition and a fluidizing
agent in an amount effective to assist in fluidizing the powder in
a powder spray application. Other edible powders having properties
similar to that of edible pearlescent powder may also be used in
the present invention. This may include other edible powders that
are difficult to fluidize.
BRIEF DESCRIPTION OF THE DRAWINGS
[0010] FIG. 1 is a schematic representation of an embodiment of the
powder spray apparatus of the invention.
[0011] FIG. 2 is a schematic representation of another embodiment
of the powder spray apparatus of the invention which includes a
spray zone and an application zone.
[0012] FIG. 3 is a schematic representation of yet another
embodiment of the powder spray apparatus of the invention which
includes a spray zone, a conditioning zone and an application
zone.
[0013] FIG. 4 illustrates the powder spray apparatus of the
invention having its spray zone located in a coating pan.
DETAILED DESCRIPTION OF THE INVENTION
[0014] One embodiment of the present invention is directed to a
powder spray apparatus for preparing a food product having an
edible pearlescent coating. The apparatus comprises:
[0015] a spray zone having a spray device positioned proximate to
at least one food product located in the spray zone for application
of an edible pearlescent powder to the food product;
[0016] a chamber for holding the edible pearlescent powder that is
in fluid communication with the spray device; and
[0017] a vibrator and/or a means for providing continuous forced
air that assists in fluidizing the edible pearlescent powder in the
chamber for delivery to the spray device.
[0018] The spray device may be a spraying gun or other device
capable of delivering a curtain or cloud of pearlescent powder in
the spraying zone. Such spray guns are known and readily available,
having been used for painting appliances, furniture or automobile
parts with powder coatings.
[0019] In one embodiment, the edible pearlescent powder may be
fluidized by using a vibrator to vibrate the edible pearlescent
powder held in the chamber. Vibrating devices, e.g., pneumatic or
electrical vibrating devices, are readily available, such as those
made by VIBCO Vibrators, Inc., Wyoming, R.I., and POWTEK Corp.,
Bensalem, Pa. The vibrator will be located against the chamber or
in a position proximate to the chamber that allows for the transfer
of vibrating energy to the chamber. Of course, if desired, more
than one vibrator may be used.
[0020] In yet another embodiment, the edible pearlescent powder may
be fluidized by introducing continuous forced air into the chamber
containing the powder. The forced air may be introduced at the
bottom of the chamber, forcing the edible pearlescent powder up
into the spray device. The forced air may be provided by a blower
or fan. In the most preferred embodiment, the apparatus will
include a vibrator. If a larger cloud density is desired it will
also be preferable to have a means for providing continuous forced
air.
[0021] The apparatus may further comprise a supply conduit and
control valve for metered addition of pearlescent powder to the
chamber during operation of the apparatus. It is preferable to
maintain the pearlescent powder in the chamber at a substantially
constant level to ensure a consistent and uniform pearlescent
coating. The consistency of the pearlescent coating can be varied
using the control valve described above.
[0022] The spray zone may further comprise a spray zone conveyor
capable of transporting the at least one food product through the
spray zone. Preferably, the spray zone conveyor may be a wire belt
or other type of perforated conveyor to allow the pearlescent
powder to surround the food.
[0023] The spray zone may further comprise a vacuum device for
controlling cloud density of the edible pearlescent powder. Such a
device may be placed under the spray zone conveyor, and is useful
for maintaining an even distribution of spray as well as for
ensuring that the pearlescent powder that has been sprayed does not
leave the spray zone. The excess pearlescent powder may be
collected via the vacuum device and recycled.
[0024] In another embodiment, the apparatus may further comprise an
application zone upstream of the spray zone. The application zone
may have an applicator positioned proximate to an application zone
conveyor that is capable of transporting food product through the
application zone for application of an edible adhesive coating. The
applicator may be a spray device for spraying an edible adhesive
coating. The application zone conveyor may be a wire belt. In a
preferred embodiment, the application zone may be an enrober.
[0025] In another embodiment, the apparatus may further comprise a
conditioning zone located between the application zone and the
spray zone. The conditioning zone may include a conditioning
conveyor and a chilling device for chilling the bottom of the
edible adhesive coated food product and means for maintaining the
air in the conditioning zone at a dew point below a temperature of
the chilling device. Chilling the bottom of the edible adhesive
coated food product solidifies the bottom of the product and
enables the transfer of the food product from the application zone
to the spray zone via the conditioning conveyor without damaging
the bottom of the product.
[0026] The chilling device may be a chilled platen or any other
device capable of cooling the bottom of the food product. The
conditioning conveyor may be a conditioning belt, such as, a food
process or food grade type belt, for example, made of urethane,
fiberglass, or Teflon.RTM..
[0027] In another embodiment of the present invention, the
apparatus may further comprise a coating pan having the spray zone
located therein and capable of tumbling a plurality of
confectionery pieces. Coating pans for panning confectioneries are
well known. However, application of a pearlescent powder to
confectionery pieces in a coating pan by spraying of the
pearlescent powder was not previously possible.
[0028] Another embodiment of the present invention is directed to a
method of applying an edible pearlescent coating to a food product
comprising the steps of:
[0029] fluidizing the edible pearlescent powder in a chamber that
is in fluid communication with a spray device; and
[0030] applying the fluidized edible pearlescent powder to the food
product with the spray device.
[0031] The step of fluidizing may be accomplished by vibrating the
chamber and/or introducing a continuous forced air into the
chamber. When the fluidizing step comprises vibrating the chamber
containing the edible pearlescent powder using a pneumatic
vibrator, generally, the pressure applied to the vibrator will be
about 4 to about 20 psi, preferably at a pressure of about 4 to
about 6 psi and most preferably at a pressure of about 4.5 to 5
psi. The greater the vibrating energy, the denser the cloud of
pearlescent powder. When the fluidizing step includes introducing
continuous forced air into the chamber containing the edible
pearlescent powder, the air will preferably be introduced in the
lower portion or bottom of the chamber so that it rises through the
powder and assists in fluidization. As used herein, continuous
forced air means continuous while the powder is being sprayed, and
would also include continuous bursts of air that assisted in
fluidization. Generally the air velocity can be adjusted to
increase the density of the cloud. Preferably, the fluidizing step
consists of vibrating the chamber. If a larger cloud density is
desired it is also preferable to introduce continuous forced air
into the chamber. A person of ordinary skill in the art can readily
see from the description above that the amount of pearlescent
powder deposited on an edible food product can be controlled by
varying the density of the pearlescent cloud emitted from spray
device by selecting an appropriate vibratory energy and/or forced
air speed.
[0032] To ensure that the edible pearlescent powder adheres to the
edible food product, the surface of the food product will need to
be sticky or tacky. In one embodiment, this is accomplished by the
step of warming the outer surface of a confectionery to produce a
soft and tacky surface prior to applying the edible pearlescent
powder.
[0033] In another embodiment, this sticky or tacky surface is
achieved by the step of applying an edible adhesive agent to the
food product prior to applying the edible pearlescent powder.
[0034] The edible adhesive agent may be any edible coating that is
sticky or tacky when warmed, but will solidify at room temperature,
e.g. about 21.degree. C. A preferred edible adhesive agent is
chocolate. Other preferred edible adhesives include food grade
shellacs (for example, Opaglos.RTM. available from Colorcon, Inc.,
West Point, Pa.), film forming agents (for example, Capol.RTM.
available from Centerchem, Inc., Norwalk, Conn.), water-based
glazes, corn syrup, sugar syrup, polishing gums, cocoa butter or
other fats. As used herein, chocolate includes standard of identity
(SOI) chocolate, such as milk chocolate, dark chocolate or white
chocolate, and also includes any non-SOI chocolate, such as
compound coatings, that mimics the look of SOI chocolate. The
preparation of both SOI and non-SOI chocolate is well known to
those skilled in the art. The chocolate may be applied to the
confectionery with an enrober.
[0035] In an embodiment of the present invention, the chocolate
enrobed confectionery is transported to a conditioning zone. The
conditioning zone may include a conditioning conveyor and a
chilling device. The temperature of the chilling device is set to
solidify a surface of the chocolate enrobed confectionery
contacting the conveyor while a surface of the chocolate enrobed
confectionery that does not contact the conveyor remains soft and
tacky.
[0036] Generally, the temperature of the chilling device is set in
a range of about -5.degree. C. to about -40.degree. C., preferably,
the temperature of the chilling device is in a range of about
-10.degree. C. to about -25.degree. C., and more preferably, the
temperature of the chilling device is in a range of about
-15.degree. C. to about -20.degree. C.
[0037] The air in the conditioning zone is preferably maintained at
a dew point below the temperature of the chilling device. As used
herein, the term air includes naturally available air or inert
gases, such as, nitrogen, or mixtures thereof.
[0038] Generally, the dew point of the air in the conditioning zone
is at least about 1.degree. C. below the temperature of the
chilling device, preferably, the dew point of the air in the
conditioning zone is about 3.degree. C. below, and more preferably,
the dew point of the air in the conditioning zone is about
5.degree. C. below the temperature of the chilling device.
Maintaining the dew point of the air as described above serves to
avoid ice formation on the chilling device.
[0039] When the edible adhesive is SOI-chocolate, the air
temperature of the conditioning zone will generally be maintained
at a temperature of about 20.degree. C. to about 35.degree. C.,
preferably about 20.degree. C. to about 27.degree. C., more
preferably about 20.degree. C. to about 25.degree. C., and most
preferably about 20.degree. C. to about 23.degree. C. These
temperatures have been found to maintain the upper surface of the
chocolate confectionery in a semi-liquid or tacky state. Of course
the air temperature of the conditioning zone may be varied
depending on the resident time of the confectionery in the
conditioning zone and the mass of the confectionery to maintain
this desired tacky state. In addition one of ordinary skill will
recognize that the air temperatures may be significantly higher for
compound coatings or for other edible adhesives in which loss of
temper is not a concern.
[0040] The food products coated by the apparatus and method of this
invention include any food products, including confectionery items,
ice creams and pet foods. Particularly preferred food products
include chocolate enrobed confectionery bars.
[0041] It is important that the food product have a surface that is
sticky at the time of application of the edible pearlescent powder
so that the powder adheres to the product. This can be achieved by
applying an edible adhesive agent to the food product prior to
applying the edible pearlescent powder. As noted previously, a
preferred edible adhesive agent may be chocolate. Alternatively,
the outer surface of the food product, such as a chocolate-coated
confectionery, may be warmed to produce a soft and tacky surface
prior to applying the edible pearlescent powder.
[0042] In yet another embodiment of the present invention, the food
product is a plurality of confectionery pieces and the method
further comprises the step of tumbling the plurality of
confectionery pieces in a coating pan while applying the edible
adhesive coating and the edible pearlescent powder. Preferably, the
edible adhesive agent is chocolate or a sugar syrup or a food grade
coating material or shellac in this embodiment.
[0043] The edible pearlescent coating is applied in a dry powdered
form. The powder consists of flat, platelet-like particles, which
are not easily dispersed. To assist in fluidizing the edible
pearlescent powder, a fluidizing agent may be added to the
pearlescent powder. Other edible powders having properties similar
to that of edible pearlescent powder may also be used in the
present invention. This may include other edible powders that are
difficult to fluidize.
[0044] One embodiment of this invention is directed to an edible
pearlescent powder for spray application to an edible product
comprising an edible pearlescent composition and a fluidizing agent
in an amount effective to assist in fluidizing the powder in a
powder spray application.
[0045] Generally, the fluidizing agent is present in the edible
pearlescent powder in an amount of about 1 to about 70 percent by
weight of the powder, preferably, in an amount of about 10 to about
50 percent by weight of the powder, and more preferably, in an
amount of about 15 to about 35 percent by weight of the powder.
[0046] The size of the fluidizing agent has been found to be an
important factor in determining the appearance of the food product
coated with edible pearlescent powder. If the size of the
fluidizing agent is too large, the surface of the coated food
product is generally rough. On the other hand, if the size of the
fluidizing agent is too small, the pearlescent powder will not be
fluidized. Generally, the fluidizing agent has an average particle
size in a range of about 5 to about 25 microns, preferably, about
10 to about 20 microns, and more preferably, about 15 to about 17
microns.
[0047] Preferably, the fluidizing agent is selected from the group
consisting of corn starch, potato starch, mixtures thereof, and the
like.
[0048] FIG. 1 illustrates an embodiment of a powder spray apparatus
of this invention. The spray zone 1 has a moving spray zone
conveyor, such as, a wire belt 3. Food products, such as,
confectionery items 40 having a sticky surface, are placed on the
spray zone conveyor 3. A chamber 10 holds edible pearlescent powder
11. The edible pearlescent powder preferably is a mixture of edible
pearlescent composition and a fluidizing agent, such as, corn
starch. A vibrator 20 is attached to the bottom of the chamber 10.
A continuous forced air supply, such as, a blower or a fan 30 is
also attached at the bottom of the chamber 10 and is located below
the vibrator 20. A spray device, such as, a spray gun 2 is
connected to the chamber 10. The vibrator 20 and the forced air
supply 30 fluidize the edible pearlescent powder 11 and force the
powder from the chamber 10 up into the spray device 2. The spray
device 2 applies the edible pearlescent powder 11 on the food
products 40, producing an edible pearlescent coating on the food
products 40. The excess edible pearlescent powder 11 is removed
from the spray zone conveyor 3 via a vacuum device 4 placed
underneath the spray zone conveyor 3.
[0049] FIG. 2 illustrates another embodiment of the powder spray
apparatus of the invention which includes a spray zone and an
application zone. The application zone 50 has a moving application
zone conveyor, such as, a wire belt 54. Food products, such as,
confectionery items 40 are placed on the application zone conveyor
54. An applicator, such as, a spray device 52 applies an edible
adhesive coating on the food products 40. The food products 40
coated with an edible adhesive coating are then transferred from
the application zone conveyor 54 to the spray zone conveyor 3. The
spray zone conveyor 3 transports the food products 40 through the
spray zone 1, where they are sprayed with an edible pearlescent
coating, as described in FIG. 1.
[0050] FIG. 3 illustrates yet another embodiment of the powder
spray apparatus of the invention which includes a spray zone, a
conditioning zone and an application zone. The food products 40 are
placed on the application zone conveyor 54 and are coated with an
edible adhesive coating in the application zone 50, as described in
FIG. 2. The food products 40 coated with an edible adhesive coating
are then transferred from the application zone conveyor 54 to the
conditioning zone conveyor, such as, a conditioning belt 72. The
conditioning zone conveyor 72 transports the food products 40
through the conditioning zone 70. The conditioning zone 70 consists
of a chilling device, such as, a chilled platen 74 which chills the
bottom of the edible adhesive coated food products 40. The food
products 40 are then transferred from the conditioning zone
conveyor 72 to the spray zone conveyor 3. The spray zone conveyor 3
transports the food products 40 through the spray zone 1, where
they are sprayed with an edible pearlescent coating, as described
in FIG. 1
[0051] FIG. 4 illustrates the powder spray apparatus of the
invention having its spray zone located in a coating pan. The
coating pan 60 has a spray device, such as, a spray gun 2. The food
products 40, preferably confectionery pieces, are placed in the
coating pan 60 and the spray device 2 applies the edible
pearlescent powder on the tumbling food products 40 as described in
FIG. 1, producing an edible pearlescent coating on the food
products 40. Optionally, the food products 40 can be coated with an
edible adhesive coating and the edible pearlescent powder.
[0052] Another embodiment of this invention is directed to a
conditioning apparatus or tunnel, which includes a conditioning
conveyor and chilling device in a conditioning zone as described
above. The chilling device is located beneath the conveyor so that
the surface of the confectionery, preferably a chocolate
confectionery, and most preferably a chocolate-enrobed
confectionery, that contacts the conveyor, i.e., the bottom
surface, may be solidified. The apparatus includes an air input
into the conditioning zone so that the air within the conditioning
zone may be maintained at a temperature that causes the surface of
the confectionery that is not in contact with the conveyor, i.e.,
the upper surface, to remain in a semi-liquid or tacky state while
the bottom is solidified. As previously noted the dew point of the
air in the conditioning zone is maintained below the temperature of
the chilling device to avoid formation of ice on the chilling
device. Solidifying the bottom of the confectionery in the
conditioning apparatus allows for transfer of the confectionery to
another conveyor for further processing without damaging the bottom
surface of the confectionery.
[0053] Yet another embodiment of this invention is a decorative
apparatus which includes the combination of the above-described
conditioning apparatus and application apparatus having an
application conveyor and an applicator for applying decorative
edible material to the tacky or semi-liquid surface of the
confectionery. Using this decorative apparatus, the confectionery
is transferred from the conditioning conveyor to the application
conveyor for application of the decorative edible material. The
upper surface of the confectionery is then cooled so as to solidify
the confectionery surface and adhere the decorative edible material
to the upper surface of the confectionery. The apparatus is most
preferably used with chocolate enrobed confectionery.
[0054] The decorative edible material that may be applied with the
application apparatus include, for example, food grade powders such
as pearlescent powders, confectioners sugar, cinnamon, cocoa
powder, nuts, dried fruit pieces and drizzled/deposited chocolate
or decorative sugar. Using this apparatus and process allows the
decorative material to blend or become embedded within the
semi-liquid or tacky surface of the confectionery to provide it
with a unique appearance and adhere the material to the
confectionery. If drizzled/deposited chocolate is employed, the
apparatus and method provides a means for obtaining an integral
combination of the applied decorative chocolate and the chocolate
confection resulting in a highly refined decorative confectionery
product. This apparatus and method also helps avoid chocolate
tailing or "feet" defects to appear on the bottom side portion of
the confectionery. In addition, any unused decorative material may
be reclaimed and recycled using these methods and apparatus of this
invention.
[0055] It should be clear to a person of ordinary skill in the art,
that this invention also includes the method of conditioning a
confectionery using the conditioning apparatus described above and
the method of decorating a confectionery using the decorative
apparatus described above. The temperature of the chilling device,
the temperature of the conditioning air and the dew point of the
conditioning air that would preferably be used for a chocolate
enrobed confectionery conditioned using the above described
apparatus and method have been previously described in association
with the application of pearlescent powder.
[0056] While the invention has been described above with reference
to specific embodiments thereof, it is apparent that many changes,
modifications, and variations can be made without departing from
the inventive concept disclosed herein. Accordingly, it is intended
to embrace all such changes, modifications, and variations that
fall within the spirit and broad scope of the appended claims. All
patent applications, patents, and other publications cited herein
are incorporated by reference in their entirety.
* * * * *