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WO2018020504A1 - Produit alimentaire distribué par distributeur à bille et procédé de préparation associé - Google Patents

Produit alimentaire distribué par distributeur à bille et procédé de préparation associé Download PDF

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Publication number
WO2018020504A1
WO2018020504A1 PCT/IL2017/050844 IL2017050844W WO2018020504A1 WO 2018020504 A1 WO2018020504 A1 WO 2018020504A1 IL 2017050844 W IL2017050844 W IL 2017050844W WO 2018020504 A1 WO2018020504 A1 WO 2018020504A1
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WO
WIPO (PCT)
Prior art keywords
parts
food product
mixture
weight
total
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IL2017/050844
Other languages
English (en)
Inventor
Danny Dizer
Yair Darel
Tal Leizer
Inbal KIRSHENBAUM DAREL
Avraham DANGOR
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ornat Food Industries Ltd
Original Assignee
Ornat Food Industries Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ornat Food Industries Ltd filed Critical Ornat Food Industries Ltd
Publication of WO2018020504A1 publication Critical patent/WO2018020504A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B05—SPRAYING OR ATOMISING IN GENERAL; APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
    • B05C—APPARATUS FOR APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
    • B05C17/00—Hand tools or apparatus using hand held tools, for applying liquids or other fluent materials to, for spreading applied liquids or other fluent materials on, or for partially removing applied liquids or other fluent materials from, surfaces
    • B05C17/02—Rollers ; Hand tools comprising coating rollers or coating endless belts
    • B05C17/0217—Rollers ; Hand tools comprising coating rollers or coating endless belts comprising a frame supporting the coating roller at both ends or being intented to be hold at both ends by the user
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B05—SPRAYING OR ATOMISING IN GENERAL; APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
    • B05C—APPARATUS FOR APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
    • B05C17/00—Hand tools or apparatus using hand held tools, for applying liquids or other fluent materials to, for spreading applied liquids or other fluent materials on, or for partially removing applied liquids or other fluent materials from, surfaces
    • B05C17/02—Rollers ; Hand tools comprising coating rollers or coating endless belts
    • B05C17/03—Rollers ; Hand tools comprising coating rollers or coating endless belts with feed system for supplying material from an external source or with a reservoir or container for liquid or other fluent material located in or on the hand tool outside the coating roller
    • B05C17/035—Rollers ; Hand tools comprising coating rollers or coating endless belts with feed system for supplying material from an external source or with a reservoir or container for liquid or other fluent material located in or on the hand tool outside the coating roller direct or indirectly to the outer surface of the coating roller
    • B05C17/0357—Rollers ; Hand tools comprising coating rollers or coating endless belts with feed system for supplying material from an external source or with a reservoir or container for liquid or other fluent material located in or on the hand tool outside the coating roller direct or indirectly to the outer surface of the coating roller directly from a container attached to the hand tool, e.g. by gravity or dipping
    • A—HUMAN NECESSITIES
    • A45—HAND OR TRAVELLING ARTICLES
    • A45D—HAIRDRESSING OR SHAVING EQUIPMENT; EQUIPMENT FOR COSMETICS OR COSMETIC TREATMENTS, e.g. FOR MANICURING OR PEDICURING
    • A45D34/00—Containers or accessories specially adapted for handling liquid toiletry or cosmetic substances, e.g. perfumes
    • A45D34/04—Appliances specially adapted for applying liquid, e.g. using roller or ball
    • A45D34/041—Appliances specially adapted for applying liquid, e.g. using roller or ball using a roller, a disc or a ball

Definitions

  • the present invention relates to a food-spread dispensed with a dedicated dispenser.
  • the dedicated dispenser is designed to spread a food by a roller.
  • the present invention further relates to methods of manufacturing the food-spread.
  • Chocolate spread is a very popular food spread commonly used on pastries such as bread.
  • a spread is a food product that is literally spread, generally with a knife or spoon, onto food product surfaces such as bread and crackers. Spreads are added to food in order to enhance the flavor or texture of the food, which may be considered bland without it. Spreads should be distinguished from dips, such as salsa, which are generally not applied to spread onto food but have food dipped into them instead.
  • Common spreads include dairy spreads (such as cheeses, creams, and butters—although the term butter is broadly applied to many spreads), plant-derived spreads (such as jams, jellies, and hummus, ketchup, mustard, tahini), yeast spreads (such as Vegemite and Marmite), and meat-based spreads (such as pate).
  • dairy spreads such as cheeses, creams, and butters— although the term butter is broadly applied to many spreads
  • plant-derived spreads such as jams, jellies, and hummus, ketchup, mustard, tahini
  • yeast spreads such as Vegemite and Marmite
  • meat-based spreads such as pate
  • Common chocolate spreads such as produced by Nutella, Hershey's or Tesco, contain 50-60 weight percent sugar, about 7-20 weight percent of fat, about 6-10 weight percent of cocoa solids, about 8-16 weight percent of nut butter and about 4-20 weight percent of milk solids. This combination results in a highly thick and gravy spread, with a high level of viscosity. Common chocolate spreads in the amount disclosed above results in about 200 kilo calories per measure, as well as about 7.5 grams of fat.
  • the present invention discloses a food product and a method for preparing thereof, wherein the product can be a food spread configured to be dispensed via a roll-on dispenser.
  • the roll-on dispenser can be utilized to create a thin and homogenous layer of the food spread on a planar surface while controlling the outgoing food quantities.
  • a planar surface may be a surface of a bread slice, a cake surface, cracker, wafer, and the like.
  • the mixture utilized for the food spread may be a chocolate spread comprising, a fructooligosaccharides, dairy components, and sweeteners, a first portion of vegetable oil, emulsifiers, and monounsaturated fat acids.
  • the mixture utilized to prepare the chocolate spread may undergo a grinding process, wherein the grind size of the mixture resulting of the grinding process may be between 8 and 25 Micron.
  • another portion of the vegetable oil may be heated to 70° Celsius and then added to the total mixture.
  • the total mixture may be steered for at least 2 hours.
  • the sweeteners incorporated in the mixture may be at the amount of between 30 to 40 parts by weight relative to 100 parts by weight of the total mixture, wherein, the sweeteners in some cases may comprise pure sucrose and/or white sugar.
  • the total fats incorporated in the mixture may be at the amount of between 40 to 50 parts by weight relative to 100 parts by weight of the total mixture.
  • the monounsaturated fat acids may be with aliphatic tails of between 16 to 18.
  • the food product produced according to the method disclosed by the present subject matter may be dispensed by an apparatus comprising a roll-on dispenser.
  • the roll-on dispenser may comprise a cylindrical shaped roller, wherein the cylindrical shaped roller can be a multi-wing cylinder.
  • the roll-on dispenser may be configured to smear the chocolate spread over the cylindrical shaped roller and thereby spread the chocolate spread over a planar surface.
  • the roll-on dispenser may comprise wipers situated in distance of between 2 to 6 millimeters, wherein said wipers ensure the food can be extracted out as a homogenous and thin layer and from other hand prevent from crumbles, dust, and dirt getting into the food residing within the roll-on dispenser.
  • the roll-on dispenser may comprise a ball shaped roller. The ball shaped roller may be attached to a container containing the chocolate spread.
  • Fig. 1 disclosed a process of preparing the mixture of the chocolate spread, according to exemplary embodiments of the present invention
  • Fig. 2A shows a lateral view of a roll-on dispenser designed to dispense the chocolate spread, according to exemplary embodiments of the disclosed subject matter
  • Fig. 2B shows an isometric view of a roll-on dispenser designed to dispense the chocolate spread, according to exemplary embodiments of the disclosed subject matter
  • Fig. 3A shows a lateral cross-section view of a roll-on dispenser comprising narrow gaps shaped to release food out in a controlled manner, according to exemplary embodiments of the disclosed subject matter
  • Fig. 3B shows a lateral cross-section view of a roll-on dispenser comprising broad gaps shaped to release food out in a controlled manner, according to exemplary embodiments of the disclosed subject matter;
  • Fig. 4 shows diverse multi-wing rollers which can be attached to a roll-on dispenser and suitable for the purpose of dispensing food in a thin layer, according to exemplary embodiments of the disclosed subject matter;
  • Fig. 5 shows a food dispenser designed to dispense a food via a roll-on dispenser which can control the food quantities and allow spreading a thin layer of food over a planar surface, according to the exemplary embodiments of the disclosed subject matter, and;
  • Fig. 6 discloses food dispenser with a ball roll-on dispenser which can control the food quantities and allow spreading a thin layer of food over a planar surface, according to exemplary embodiments of the disclosed subject matter.
  • the present invention discloses a food product dispensed via a roll-on dispenser, and a method for preparing thereof.
  • the roll-on dispenser is designed to spread the food product in a tiny layer via small apertures and wipers which ensure a creation of a homogenous layer of the dispersed food product.
  • the roll-on dispenser may be of a conic, cylindrical or ball-like shape.
  • Prior art chocolate spreads cannot be dispensed via the small apertures, because of the high viscosity of the spread.
  • the present invention also discloses a new food spread, with a higher level of fat and significantly less sugar.
  • the chocolate spread prepared by the method disclosed in the present invention may be provided in a liquid state at room temperature with a viscosity which allows the food product to not solidify in temperature above 15°Celsius.
  • the mixture for preparing the new chocolate spread of the invention advantageously presents the following ingredients: i) Fructooligosaccharides, also known as oligofructose incorporated in the mixture at the amount of 3 to 10 parts by weight relative to 100 parts by weight of the total mixture, wherein the Fructooligosaccharides may function as dietary fiber;
  • Emulsifier incorporated in the mixture at the amount of 0.22 to 0.27 parts by weight;
  • the vegetable oil presented in the mixture may be rice bran oil.
  • the rice bran oil incorporated in the chocolate mixture may be replaced with sunflower oil or with any unsaturated oil acids.
  • the vegetable oil may be another unsaturated oil such as a palm oil, high oleic oil, and the like, or any combination thereof.
  • the mixture may also comprise: a white sugar incorporated in the mixture at the amount of 27 to 33 parts by weight, dried milk incorporated in the mixture at the amount of 5 to 7 parts by weight, sucrose incorporated in the mixture at the amount of 3 to 10 parts per million parts, vanilla powder incorporated in the mixture at the amount of 0.15 to 0.22 parts by weight, wherein the parts by weight of the ingredients are relative to 100 parts by weight of the total mixture.
  • the total mixture may also comprise a cocoa powder at the amount of 19 to 23 parts by weight relative to 100 parts by weight of the total mixture.
  • a cocoa powder can be a mixture of the substances remaining after cocoa butter is produced from cacao beans.
  • additional flavor enhancers may also be incorporated into the total mixture, in order to enhance the taste and smell of the chocolate spread.
  • a dried butter powder such as Butter-Buds may incorporate into the total mixture.
  • the added Butter-Buds may be approximately 1 to 3 parts by weight relative to 100 parts by weight of the total mixture.
  • a vanilla powder or extract may be added at approximately 0.12 to 0.22 parts by weight relative to 100 parts by weight of the total mixture.
  • the dairy components incorporated in the mixture may be such as skimmed milk powder, milk powder, whey powder, and the like, which comprise proteins at the level of approximately 35 to 70 parts by weight relative to 100 parts by weight of the total dairy components.
  • the method used for drying out liquids from the dairy components may be with drying drum.
  • the emulsifiers added to the mixture may cause the mixture to raise the viscosity level and thereby to provide the ability of dispensing the chocolate spread with a roll-on dispenser and also preventing the chocolate spread from dropping out.
  • the emulsifier added to the mixture disclosed in the present invention may comprise ingredients such as polyglycerol-polyricinoleate also known as PGPR, lecithin, soy lecithin, and the like.
  • the chocolate spread may also comprise anti-oxidants of an organic source, such as vitamin C, vitamin E, tea extracts and carnosic acids, to protect the spread, during manufacture and later on during the product's shelf life.
  • the anti-oxidants may be added to the product during manufacture, or after the spread has a smooth texture.
  • the total mixture may comprise fats at approximately 35 to 50 parts by weight relative to 100 parts by weight of the total mixture, and total sugars of approximately 15 to 40 parts by weight relative to 100 parts by weight of the total mixture.
  • the final chocolate spread prepared from said mixture may remain in a liquid state at a temperature above 15°Cellulous.
  • the mixture may also comprise dietary fibers, instead of sugar.
  • the viscosity of the mixture, achieved by the fat and the sugar ratio creates a thin-textured chocolate spread which can be dispensed from a roller comprising different forms of dispensers. For example, a dispenser with thin dispensing slots, or a dispenser with wide dispensing slots.
  • the present invention also discloses a method of producing the chocolate spread disclosed above.
  • Fig. 1 discloses a process of preparing the mixture of the chocolate spread, according to exemplary embodiments of the present invention.
  • a person preparing the chocolate mixture may mix the dry ingredients of the chocolate mixture. In some cases, such a mixture may be in a blander-device or at any industrial device designed for clocking.
  • the person may add at least 51 % of the vegetable oil to the dry ingredient mixture and continue to mix the mixture.
  • the mixture may undergo a grinding process in order to receive a homogeneous mixture with particle size of approximately 8 to 25 microns.
  • the grinding may take place in a dedicated machine such as a grinding mill.
  • the method comprises pouring the solid ingredients, such as the cocoa, grinding the solids using micro grinding and improve the spread stability and avoiding the need for long grinding of the chocolate spread (with non-solid ingredients) until the spread has a smooth texture, which increases oxidation of oils, especially non-saturated oils.
  • step 120 the temperature of the mixture may be measured and in step 125 the mixing and the grinding processes may halt in case the temperature has reached 50°Celsius.
  • the procedure of measuring the temperature may take several times in order to prevent the temperature of the mixture from exceeding 50° Celsius.
  • step 130 the remaining vegetable oil portion which was not added to the mixture in step 110 may be heated up to 70° Celsius.
  • step 135 the heated oil can be added to the total mixture and in step 140 the mixture can be steered for approximately 2 to 3 hours.
  • the steering of the mixture may take place by utilizing a Conche machine designed for steering mixtures for chocolate spread.
  • Fig. 2A shows a lateral view of a roll-on dispenser designed to dispense the chocolate spread, according to exemplary embodiments of the disclosed subject matter.
  • Fig. 2A shows a roll-on dispenser 205 comprising a roller 210 designed to spread the chocolate spread on a planar surface.
  • a planar surface can be the surface of a bread slice, a surface of a cake, a surface of a cracker, wafer, and like.
  • the roll-on dispenser 205 also comprises a roller-on house 215 designed to hold the roller 210 in a steady manner.
  • the roller 210 may be shaped as a multi-wing cylinder wherein the wings may be able to coat the chocolate spread on the roller 210.
  • the wing designed on the top of the multi-wing cylinder shaped roller 210 may increase the friction factor of the material from which the roller is made.
  • the roller 210 may be utilized to dispense diverse types of substrates.
  • the substrates dispensed by the roller 210 may be soft, solid, crumble or anything in between.
  • the multi-wing shaped roller 210 may be at a width of approximately 2.7 to 3.3 millimeters.
  • Fig. 2B shows anisometric view of a roll-on dispenser designed to dispense the chocolate spread, according to exemplary embodiments of the disclosed subject matter.
  • Fig. 2B shows a roll- on dispenser 205 comprising a roller 210 shaped as a multi-wing cylinder designed to spread the chocolate spread on a planar surface.
  • the roll-on dispenser 205 also comprises a roller-on house 215 designed to hold the roller 210 in a steady manner.
  • the roller-on house 215 may comprise two upper-handles, upper-handle 225 and another upper-handle (not shown) designed to hold the roller 210 in two points and allow a steady and continuous rotations of the roller 210.
  • the roller-on house 215 may also comprise a wiper 220 which maintain the extracted chocolate spread in a homogenous and thin layer.
  • the gap between the wiper 220 and the roller 210 may be approximately of 0.1 and 2.0 millimeters.
  • the continuous rotation of the roller 210 may cause the extracted chocolate spread to remain in a thin layer which coats the roller 210.
  • such a thin layer may be approximately 50 to 120 milligrams of the chocolate spread per one square centimeter.
  • the roller-on house 215 may also function as a chocolate spread container, designed to contain chocolate spread.
  • the roller 210 may be immersed within the chocolate spread which resides within the roller-on house 215 and thereby be coated by the chocolate spread when the roller 210 rotates.
  • the roll-on dispenser 205 may be held slightly pressed against a planar surface such as a bread slice, and then pulled along the planar surface.
  • the chocolate spread may be extracted out due to the roller 210 rotations and be smeared on the top of said planar surface in a thin and homogenous layer which coats the planar surface.
  • the planar surface may be a slice of bread.
  • the roll-on dispenser 205 may create a thin and homogenous layer of chocolate spread on the top of the bread slice. Such a thin and homogenous layer may be at the thickness of approximately between 0.3 to 1 millimeter. In some cases, the roll-on dispenser 205 may create a layer at the thickness of approximately between 0.5 to 2.5 millimeters.
  • Fig. 3A shows a lateral cross-section view of a roll-on dispenser comprising narrow gaps shaped to release food out in a controlled manner, according to exemplary embodiments of the disclosed subject matter.
  • Fig. 3A shows a roll-on dispenser 305 comprising a roller 310. The roller 310 may rotate clockwise and counterclockwise, in accordance with the movement of the person utilizing the roll-on dispenser 305.
  • the roller 310 comprises a hinge 320 which allows the rotation of the roller 310.
  • the hinge 320 may be connected to the upper-handles 350 of the roll-on dispenser 305, as aforementioned.
  • the roll-on dispenser 305 further comprises a hollow container 325 designed to be filled with a food.
  • a food can be a chocolate spread, paste, liquid food, edible material, and the like.
  • the food may be characterized with the corresponding viscosity allowing the food to be extracted out via narrow gaps 315 situated between the wiper 363 and the roller 310 and between the wiper 365 and the roller 310.
  • the narrow gaps 315 may be at a width of approximately 0.1 to 2.0 millimeters.
  • Such a width can control the food quantities and allow spreading a thin layer of food over a planar surface.
  • the layer of the chocolate spread may be approximately 50 to 120 milligrams of the chocolate spread per one square centimeter.
  • the viscosity of the food dispensed from the roll-on dispenser 305 may be with a viscosity such that in case 25 grams of food are taken and released to freely flow on an inclined plane with angle of 45°, wherein the food temperature is 25° Celsius, the food flow may cover a 20 Centimeters after 4.12 seconds.
  • Graph 710 also comprises a graph point 732 representing the flow after 40 seconds. In such case, the food flow covers 40 centimeters.
  • the food may be thick enough to prevent leaking and dripping of food from the roll-on dispenser 305.
  • a person can roll the roll-on dispenser 305 and coat a slice of bread with an edible spread. In cases, the edible spread is not thick enough, the edible spread may leak and drop out from the roll-on dispenser 305.
  • Fig. 3B shows a lateral cross-section view of a roll-on dispenser comprising broad gaps shaped to release food out in a controlled manner, according to exemplary embodiments of the disclosed subject matter.
  • Fig. 3A shows a roll-on dispenser 335 comprising a roller 312 which can rotate clockwise and counterclockwise, in accordance with the movement of the person utilizing the roll- on dispenser 335.
  • the chocolate spread may be characterized with the corresponding viscosity allowing the chocolate spread to be extracted out via broad gaps 345 situated between the wiper 373 and the roller 312 and between the wiper 375 and the roller 312.
  • the broad gaps 345 may be approximately 0.1 to 4.0 millimeters.
  • the chocolate spread may be thick enough to prevent leaking and dripping of chocolate spread from the roll-on dispenser 335.
  • a person can roll the roll-on dispenser 335 and coat a slice of bread with a chocolate spread.
  • the chocolate spread is not thick enough, the chocolate spread may be able to leak and drop out from the roll-on dispenser 335.
  • the width of the gaps 345 may be set to prevent entering of external crumbles, dust, and dirt into the food resides within the roll-on dispenser 335
  • Fig. 4 shows diverse multi-wing rollers which can be attached to a roll-on dispenser and suitable for the purpose of dispensing food in a thin layer, according to exemplary embodiments of the disclosed subject matter.
  • Fig. 4 shows a multi-wing roller 405.
  • the wings of the multi-wing roller 405, for example, wings 421, and 422, may be elongated from side to side, along the cylindrical shape of the roller 405.
  • Fig. 4 also shows a pin 435 which can connect the roller 405 to a roll-on dispenser.
  • Fig. 4 also shows a roller 410 with a square shaped pin 440 and roller 415 with round shaped pin 445. In some cases, different pin shapes may provide with a different friction factor.
  • a square shaped pin may have a different friction factor than a round shaped pin.
  • the pins may be replaced with a hinge such as a hinge 430 which can be threaded into the roller 405, 410 or 415 to allow smooth and continues rolling of the roller.
  • the hinge 430 may be made of a diverse of materials such as plastic, metal, wood, degradable polymers, and the like.
  • the rollers 405, 410 and 415 may be made of silicon.
  • the rollers 405, 410 and 415 may be made of a polymer, biodegradable polymer, and the like.
  • Fig. 5 shows a food dispenser designed to dispense food via a roll-on dispenser which can control the food quantities and allow spreading a thin layer of food over a planar surface, according to the exemplary embodiments of the disclosed subject matter.
  • Fig. 5 shows a food dispenser 505 comprising a roll-on dispenser 520 connected to a food container 530.
  • the food container 530 may contain food prepared to be dispensed via a roll-on dispenser 520.
  • the roll-on dispenser 520 comprises a multi-wing roller 525 connected to the roll-on dispenser 520 via hinge 515.
  • the roll- on dispenser 520 also comprises a wiper 510 designed to wipe the food (i.e., chocolate spread) and maintain a thin layer of food which coats the roller 525.
  • the food dispenser 505 may also comprise a lid or a cover which can close the food dispenser 505 and protect the food remaining on the roller 225.
  • Fig. 6 discloses a food dispenser with a ball roll-on dispenser which can control the food quantities and allow spreading a thin layer of food over a planar surface, according to exemplary embodiments of the disclosed subject matter.
  • Fig. 6 shows a food dispenser 605 comprising a ball roll-on dispenser 610 connected to a food container 630.
  • the ball roll-on dispenser 610 comprises a ball shaped roller 615 designed to be immersed in the food residing within the food container 630.
  • the ball shaped roller 615 may also release the liquid food by rotations.
  • the ball roll-on dispenser 610 may also comprise a top ring 620 designed to house the ball shaped roller 615.
  • the rim 635 of the top ring 620 may function as a wiper.
  • the rim 635 of the top ring 620 may be situated in a gap of approximately 2 to 4 millimeters between the rim 635 and the ball shaped roller 615.
  • the food dispenser 605 may also comprise a neck 625 which may comprise a diameter which is shorter than the diameter of the ball shaped roller 615.
  • the passage of liquid food between the food container 630 and the ball roll-on dispenser 610 may be closed.
  • the food dispenser 605 comprises a lid or a coverage. Said lid may be pressed against the ball roll-on dispenser 610 and push the ball shaped roller 615 toward the neck 625.
  • the food residing within the food container 630 may be closed without any option to leak or spread to the ball roll-on dispenser 610.
  • the ball shaped roller 615 may be smooth without wings, or slots which help to convey the liquid food.
  • the ball shaped roller 615 may also be made of a rigid material such as polymers.
  • the ball shaped roller 615 may be situated such that the gap between the ball shaped roller 615 and the ball roll-on dispenser 610 may be approximately 3 to 5 millimeters.
  • Fig. 7 discloses the kinematic viscosity of the food inserted into the roll-on dispenser, according to exemplary embodiments of the disclosed subject matter.
  • Fig. 7 shows a chart 705 discloses the measurements of the viscosity in case 25 grams of food are taken and released to freely flow on an inclined plane with angle of 45°, wherein the food temperature is 25° Celsius.
  • Chart 705 comprises a perpendicular axis 715 representing the time scale in second of the food flow, and a horizontal axis 720 representing the length scale which the food covers.
  • Chart 705 also shows a graph 710 and a graph point 731 representing the flow after 7.12 seconds. In such case the food flow covers 30 square Centimeters.
  • Graph 710 also comprises a graph point 732 representing the flow after 23.14 seconds. In such case, the food flow covers 50 square Centimeters. Graph.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne un produit alimentaire et un procédé de préparation associé, le produit pouvant être un produit alimentaire à étaler, conçu pour être distribué par l'intermédiaire d'un distributeur à bille. Le distributeur à bille peut être utilisé pour créer une couche mince et homogène de l'aliment étalé sur une surface plane tout en régulant les quantités d'aliment sortant. Dans certains cas, le produit alimentaire à étaler peut être une pâte à tartiner au chocolat comprenant un fructooligosaccharide, des composants laitiers et des édulcorants, une première partie d'huile végétale, des émulsifiants et des acides gras mono-insaturés. Dans certains cas, ledit mélange peut subir un processus de broyage, la taille broyée du mélange obtenu par le processus de broyage pouvant être comprise entre 8 et 25 microns. Dans certains cas, une autre partie de l'huile végétale peut être chauffée à 70 °C, puis ajoutée au mélange total, et le mélange total peut être mélangé pendant au moins 2 heures.
PCT/IL2017/050844 2016-07-28 2017-07-30 Produit alimentaire distribué par distributeur à bille et procédé de préparation associé Ceased WO2018020504A1 (fr)

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