Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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The present invention relates to a novel combination of two types r
of food, in which a mass of bread serves as an at least partial covering for
a core (which core may, if desiredl also contain a filling) of food other than
bread, for example, a conventional (preferably sweet) spread. The mass of
; bread is bonded to the core.
Owing to the circumstances of modern life, such as long absences
from home9 travelling, car rides and school, the need for small, interim meals
~snacks) is growing generally. There is a need for snack foods which require
little preparation, which are convenient and which are easy to handle. Snack
; 10 foods at present on the market include sweets, such as candy, chocolate (w~ich
may have a filling) and bars ~with various, partly fatty fillings and
chocolate covers).
These products suffer certain disadvantages for various reasons,
which mitigate against frequent consumption. The ingredients of these pro-
ducts, moreover, are not always considered to be appropriate substances to
consume in the sense that they do not always provide the required degree of
nourishment.
C&ocolate and chocolate coatings are extremely sensitive to
temperature, as a result of which they melt and become soft when kept, for
example in a warm car or in school. The molten or soft chocolate readily
soils the hands and makes them stickyO This chocolate, particularly in the
case of children, may be transferred to and soil clothes and furniture.
Moreover, although the sweet taste of the snack food initially
attracts one to eat it, the desire for the sweet food rapidly wanes until the
eater is satiated and feels that he has eaten to excess. Moreover, the
eater rapidly becomes thirsty as a result of the sweetness of the snack food
and this curbs further consumption of the snack food.
In an attempt to overcome the above disadvantages it has been
suggested that chocolate should be eaten together with bread - a very
palatable combination. This suggestion has been exploited by the advertising
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media with the recommendation that thin chocolate bars should be eaten on
slices of bread, i.e. using the chocolate as a chocolate spread.
This latter-mentioned snack food also suffers disadvantages in
that the stickiness of the chocolate and its characteristic of smearing is
not avoided. Furthermore, no solid connection is formed between the choco-
late and the bread, so that on biting the thin chocolate bar there is a risk
that the bar will break and fall off the bread. Moreover there is the
additional difficulty that bread must always be at one's disposal. Thus
either the bread must be carried about or bread must be readily available at
the place where it is desired to eat the bread/chocolate mixture, if one
wishes to eat this snack food outside the house. Moreover the bread must ~ ;
be cut in suitable shapes and sizes.
~illed wafers are also known, but these contain another soft
filling and the wafer consists of fine pastry, which does not possess the ~ -~
nourishing character of bread.
The present invention is based on the discovery of a snack food
which combines the taste of bread with, for example, a sweet spread, while,
at least in part, avoiding the described disadvantages.
According to one feature of the present invention there is pro-
vided a ready-to-eat food product comprising a core which is provided with an
exterior layer of bread mass solidly connected to the core and having a water
content of less than 1~% by weight throughout its mass.
The core material is preferably selected to have a good storage
life, i.e. a life of at least 6 months when stored in hermetically sealed
packs at a storage temperature not in excess of 25C.
The bread portion of the food products according to the invention
is preferably produced by extrusion and the food products are thus conven-
iently in elongated form. The bread portion of the food products with
advantage comprises a shell or casing which extends along substantially the
whole of their longitudinal length and which encloses the core portion. In a
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particularly preferred embodiment the bread portion is an extruded shell or
casing with a continuous unbroken outer surface. The elongated food products
of this kind are preferably cylindrical in form with a square, half-round
round, oval or other cross-section with the core material extending in an
axial direction therethrough. The end portions of elongated food products
according to the invention can be open with core material exposed, closed by
bread or closed by other food substances as desired.
It is desirable to prepare food products according to the inven-
tion which have good storage life and it is thus preferred that the bread
portions of the products should have a water content of less than 10 percent
and more especially less than 5 percent by weight throughout their massO In
order to obtain the moisture levels necessary for good storage life a second
baking step can be effected at a temperature and for a time necessary to give
the desired moisture levels. Alternatively the conditions at which a single
baking step are carried out can be adjusted ~o give the desired moisture
leyels.
The food product according to the invention consists, for example9
of a product in the shape of a bar, roll, egg or ball or similar shape, con-
sisting of an exterior, preferably closed cover of bread eOg. wholemeal bread
and an interior, preferably sweet, for example, cocoa- or chocolate-containing
core. ~ith regard to physiological nutrition, the product may be enriched
with protein9 vitamins and trace elements. A filler of fruit pulp, ~e.g.
maracuja ~passion-fruit) or apricot) may also be employed in the core as a
refreshing, thirst-quenching component enriched with vitamins.
The hollow bread covering may be filled not only with chocolate,
but with for example yoghourt, yoghourt-containing masses, nougat, marzipan,
caramel, toffee and similar substances. The invention is not restricted to
the combination of a bread cover with a core of sweet material; thus meat such
as hard sausage, or cheese may be considered as suitable fillings. In this
case, a filler of Eruit-pulp is preferably, not used since this would, in
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general, have an adverse affect on the taste of the product.
According to a further feature of the present invention, there is
provided a process for the preparation of a food product as disclosed above
which comprises separately producing the core and the bread mass subsequent-
ly at least partlally covering the core with the bread mass.
According to a still further feature of the present invention, there
is provided a process for the preparation of a food product as disclosed above
which,comprises co-extruding the core and a bread dough or bread mass and
thereafter where required baking, or drying, or both to provide a product
with an exterior layer of bread mass having a water content of less than
15% by weight throughout its mass.
I~he mass of~bread is preferably made of conventional rye and/or
wheat doughO Ihe preparation of the bread covering may either be effected
together with or separately from the preparation of the core. When prepared
separately, the dough may either be pressed directly through an extruder as a
hollow body and subsequently baked by heat or micro-waveS or the formless
dough may be baked first, then crushed and the moist, or dried and subsequent~
ly remoistened, crumbs of bread formed into a hollow body. It is also pos~ible
to prepare half-shells of bread which may subsequently be filled with sweet
material, the half-shells being joined together by heat, or by spreading or
spraying a connecting edge with a viscous food, such as syrup. The prepara-
tion of the products of the invention may also be effected in such a way that
the half-shells are joined or sealed together before fillingg the filling
being effected from the exterior, e.g. by injection.
Ihe production of the hollow bread bodies may also be effected by
extrusion and subsequent wrapping of a strip of dough around a form e.g. a
rod, baking being effected either simultaneously or subsequently. It is
useful, to proceed in such a way that the strip of dough leaves the extruder
20 to 25 mm wide and about 3 mm thick. Ihe strip of dough is subsequently
wrapped continuously e.g. slantingly around a rotating rod of ~or example
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glass or metal of the clesired shape ~round, square) and baked. The dough may
also be brought into contact with the rod in a fermentation room (for develop-
ment of the dough) and then put into the oven.
It is also advantageous to bake the dough first until it is par-
tially baked e.gO half done, then to wrap it helically over a suitable form
and subsequently to finish baking, or to grill and/or dry the helix of dough.
Then, after dividing the product into portions, cooling and removing the
interior form, the hollow bread may be filled.
In order to increase the binding property of the bread mass, other
foodstuffs, for example native or cold-swelling starch> glucose, sorbitol,
protein or legally permitted food additives may, if required, be employed. To
increase durability, preservatives, such as calcium propionate may, if
desired, be added. Moreover the bread may be enriched with vitamins and
trace elements.
~`~ The sweet material preferably used for the core (e.g. chocolate,
caramel or toffee) may be produced in any manner known per se (e.g. by mixing,
kneading or foaming~ from protein, fat, sugar, sugar substitutes and/or cocoa
and may also be enriched with vitamins and trace elements. Other possible ; ;
starting materials for the core filling, such as yoghourt, cheese or meat are
also produced in a manner known per-se.
If desired> a sweet core may itself be filled in a manner known
se, e.gO by means of a pump, with a highly aromatic, preferably sourish
fruit mass (e.g. as pulp, paste or gel). Pieces of whole fruit may also be
incorporated in the core.
If the production of the core and covering is effected simultane-
ously, the materials to form the core and covering are fed separately into a
co-extruder, The co-extruder may form the product into any desired cross-
sectional shape e.g. square9 half-round, round or oval or similar shape eOg.
having a cross-sec~ion of approximately 5 to 30 mm. The bread dough or bread
mass to form the covering is extruded from the co-extrusion device as a
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cylinder and the core is simultaneously extruded so that it is situated within
the said cylinder. The braad mass and the core (including any pulp filling)
are conveniently used in a weight ratio of 1 to 5 to 5 to 1, preferably 1 to
3 to 3 to 1, and advantageously in a weight ratio of about 1 to 1. However,
it is also possible to produce smaller products the outer bread coverings
of which for example completely encloses the inner layer, e.g. in the size
and shape of conventional sweets or chocolates.
If desired, when the core comprises chocolate, it is possible to
inject fat crystals in known manner into the chocolateO This modifies the
consistency of the chocolate and in particular alters the bite characteristics
thereof.
T~e final product is preferabl~ provided with an air-tight wrap-
ping .
If the bread dough is baked only after it leaves the nozzle of
the extruder, the interior mouthpiece must be extended beyond the exterior
mouthpiece in order that the core may pass through and beyond the heating
zone, so that the filling only enters the bread cover after it has been baked.
It is also possible to prepare the core by known techniques in
the form of a hollow chocolate body. The core then has a harder consistency
2Q and thus furnishes a so-called "break". ~his core can then be filled with
fruit pulp and inserted into the hollow body or the two half-shells of bread,
as described above.
It is useful to prefabricate the wrapping for the product of the
invention in such a way, that it can be opened with one hand ("one-hand
wrapping"~.
Embodiments of the present invention will now be described by way
of example only with reference to the accompanying drawings:
Figure 1 shows a cross section through an extruder indicating the
production of a snack food product according to the present invention.
Figures 2, 3 and ~ show various forms of food products according
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to the present invention.
Figure 1 shows the various ingredients of a food product of the
present invention issuing from an extruder consisting of three concentric
cylinders. The extruder is provided with a nozzle adapted to supply three
separate components simultaneously in extr~lded form. The bread or bread-
dough mass (1) is extruded between the outer surface of the nozzle ~5) and
the inner surface of the nozzle ~6). The sweet material (e.gO chocolate) (2)
is extruded between the inner surface of the nozzle (5) and the outer surface
of the nozzle (4). The fruit filling (e.g. a passion fruit gel) (3) is
extruded through the nozzle (4). The nozzle (6) terminates prior to termina-
tion of the nozzle ~4) and C5). Thus in use the bread or bread-dough mass (1)
exits from the extruder to form a coating or layer around the nozzle (5).
This coating or layer passes through the baking zone ~7), baking being effect-
ed by microwaves or by conventional heating in an ovenO After the coating or
layer of bread has issued from the baking zone (7) it passes into the cooling
-~ zone ~8) and thereafter the sweet material (2) and fruit filling (3) issue
from the inner nozzles (4) and (5) to be enclosed b~ an outer coating or
layer of bread (1).
Figures 2, 3 and 4 illustrate various forms which the food products -~
of the present invention may take. The reference numarals employed in Figure
1 have the same meanings in Figures 2, 3 and 4.
Example 1
a~ Bread Ingredients
70.0 kg of rye-flour (type 1150 as marketed in West Germany)
30.0 kg of wheat-flour (type 1050 as marketed in West Germany)
3.0 kg o yeast ~-
0.8 kg of a standard commercial leavening agent (corresponding to
approximately 0O7 kg of citric acid)
2.0 kg of common salt
6Q to 70 litres of water
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A dough prepared from the above-mentioned ingredients is allowed
to stand for approximately 45 minutes at a dough temperature of approximately
27C and is subsequently processed in the conventional manner.
The pieces of dough thus formed are baked at a decreasing
temperature of 240/220C.
When the loaves of bread have cooled, they are crushed in a mixer
or with a grater. The crumbs are mixed with 0.05 to 0.1% of calcium propion-
;- a~e and adjusted to a moisture content of less than 10% by weight throughout
their mass.
b) Composition of sweet material:-
800 g of cocoa butter (or other fat)
1200 g of cocoa mass
1100 g of milk powder ~or skimmed milk)
6900 g of sugar (or other sweet material)
The bread crumb material and swee~ material are extruded through
an extruder as illustrated in Figure 1 of the accompanying drawings. A thin
thread of maracuja-pulp ~passion fruit pulp) is simultan~ously extruded in
the middle of the core. The product is cut into portions and sealed in air-
tig~t wrappers.
2~ Exa7~1e 2
Example 1 is repeated except that the bread is baked in a micro-
ave hearth in order to avoid the formation of a crust.
Exam~le 3
Example 1 is repeated excep~ that the bread is baked in pumper-
nickel boxes ~water-bath) ~so-called Wulbern baking boxes).
Example 4
Bread crum~s prepared as described in any one of Examples 1, 2
or 3 are mixed with 5% of crystallized chicken protein~ 5% of water and 5% of
coconut fat (melting point 27 - 30~C). The sweet material is prepared as
3Q described in Example 1 and ~he products are then produced as described in
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Example lo
Example 5
5read crumbs are prepared as described in any one of Examples 1,
2 or 3.
~e crumbs are spread on trays and dried and/or roasted with 30%
of sorbitol ~70% solution in water)
20% o~ water
vitamin Bl
vitamin B2
vitamin B6 j;
vitamin B12
~itamin C
~itamin E
nicotinic acid amide
- calcium-D-pantothenate
The product obtained is co-extruded used the composition b) of
sueet material as described in Example 1, and the final product is cut into
~tions and sealed in airtight wrappers again as described in Example 1.
ample 6
2Q Bread dough9 prepared as described in Example 1, is baked on
baking sheets, equipped with convex moulds, eug. of the size 22 x 90 x 11 mm
Cuidth x length x height) - similar to chocolate-covered sweets in ball-shape
- or on baking-sheets with concave moulds e.g. measuring 30 x 100 x 15 mm
Cwidth x length x depth) with an upper mould of the size 22 x 90 x 11 mm as
half-shells.
Rounded shapes e.gO 22 x 90 mm. are prepared from the following
ingredients:-
2200 g of cocoa butter
1000 g o~ cocoa mass
1300 g of milk powder
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5500 g of sugar (or substances replacing sugar)
if desired together with a fruit-pulp. The rounded shapes are placed into
two of the above described half-shells. Bonding of the half-shells to the
rounded shape is attained by heat or by previous spraying of the interior sur-
eace of the half-shell with a viscous food, such as sugar syrup.
Example_7
A mass of crushed bread, to which may be added a raising agent
~air9 car~on dioxide, nitrogen, baking powder, ammonium carbonate), is extrud-
ed through the exterior part of a nozzle, the nozzle consisting of a plurality
o~ internal cylinders as illustrated in Figure 1 of the accompanying drawings,
with a sweet material and fruit pulp being simultaneously extruded as des-
cribed in Example 1. The product is cut into portions and wrapped. This
example may be repeated using a bread dough instead of a bread mass.
Example 8
a) Dough: 20 kg of rye-flour (type 1150 as marketed in West Germany)
80 kg of wheat~flour ~type 550 as marketed in West
Germany)
3 kg of yeast
3 kg of fat
2 kg of salt
3 kg of malt extract or sugar
55~60 kg of water and/or milk
The dough prepared from the above-mentioned ingredients is allowed
t~ stand ~or 45 minutes at a dough temperature of approximately 27C, and
~s t~en processed in the conventional way. The dough is then rolled out until
~t is 2 to 3 mm thick, cut into strips 15 to 25 mm, preferably 20 mm, in width
or produced in a similar shape by an extruder. The strips are wrapped
helically around rods, 6 mm in diameter, and set on sheets. After passing
through a ~erm0ntation zone, ~he material is baked as follows:-
Al By~ placing in an oven at 240C and then baking at about 200C
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until the desired moisture content of less than 10% by weight is obtained and
the material is light-brown to brown in colour. Or
B) By conventional baking to give bread with a moisture content of
about 50% by weightO The rods are removed and the bread shells are then
subsequently subjected to a second baking step at about 180C until they have
the desired moisture content of less than 10% by weight and are light-brown
to brown in colour.
The rods are removed and the bread-cover, after drying and cooling,
is filled with the filling detailed below:
b) Filling: 16.00 kg of sugar, ground
4.70 kg of skimmed milk powder
12.50 kg of coconut fat
0.20 kg of lecithin
1.05 kg of yoghourt powder
0.03 kg of citric acid
0.15 kg of strawberry powder (or of another fruit)
fruit essence
beetroot powder
As described above, the filling contains an inner core~ in this
case strawberry jam. The jam may be separated from the bread cover by a
chocolate layer.
It will be appreciated that the baking processes described in
Example 8 can be employed in cases where the bread mass is produced from the
dough by methods other than that described in Example 8 e.g. by extrusion.
