Visually attractive, freshly prepared extruded fat-based confectionery product with temporary flexibility having enhanced melt-in-the-mouth properties, method and apparatus of dispensing the same

Abstract

A visually attractive, freshly prepared, fat based confectionery product formed of at least one elongated strand of extrudate of fat based confectionery material; the at least one strand being capable of being handled while exhibiting a temporary flexibility and the eat least one strand being formed to a surface area to-mass ratio that is higher than 8.0 CM 2 per gram unit with the at least one strand having a continuous total length that is more than 30 mm. The product can be produced freshly on demand by cold extrusion at food service outlets and can be associated with food or beverages. The product exhibits enhanced melting properties, high volume occupancy and play value.

1 . A fat based confectionery product formed of at least one elongated strand of extrudate of fat based confectionery material comprising: 
 the at least one strand of extrudate is capable of being physically handled while exhibiting a temporary flexibility,    the strand of extrudate is formed to a surface area-to-mass ratio that is greater than 8.0 cm 2  per gram unit with the at least one strand having a continuous total length that is higher greater than 80 mm, and    the at least one strand has a curled configuration forming a continuous strand of a plurality of curls which is randomly coiled on a receiving surface without the strand breaking.    
   
   
       2 . The fat based confectionery product of  claim 1 , wherein the at least one strand of the extrudate has a surface area-to-mass ratio that is higher greater than 10.0 cm2 per gram unit.  
   
   
       3 . The fat based confectionery product of  claim 1 , wherein the extrudate is formed by extruding of a solid mass of a fat confectionery material which is pressed under pressure through a die and at a temperature of less than 30° C.  
   
   
       4 . The fat based confectionery product of  claim 1 , wherein it has a volume occupancy of more than 2.5 cm 3 /g.  
   
   
       5 . The fat based confectionery product of  claim 1 , wherein the strand of extrudate retains its temporary flexibility for at least 3 minutes after extrusion.  
   
   
       6 . The fat based confectionery product of  claim 1 , wherein the fat-based confectionery material is selected from the group consisting of dark, milk and white chocolate, compound or couverture.  
   
   
       7 . The fat based confectionery product of  claim 6 , wherein the fat-based confectionery material contains between 3 and 8% by weight milk fat and a total fat content between 26 and 40% by weight.  
   
   
       8 . The fat based confectionery product of  claim 1 , wherein the cross-sectional shape of the extrudate is of a shape selected from the group consisting of a circle, a star, a triangle, a rectangle, a rounded rectangle, a polygon and a non-symmetrical shape.  
   
   
       9 . The fat based confectionery product of  claim 1 , wherein the at least one strand has a length greater than 100 mm.  
   
   
       10 . The fat based confectionery product of  claim 1 , wherein the at least one strand has a length greater than 500 mm.  
   
   
       11 . The fat based confectionery product of  claim 1 , comprises comprising several strands of extrudate obtained by parallel extrusion and forming an extruded product of intermeshed and curled configuration of strands.  
   
   
       12 . A food product comprising a fat base confectionery product formed of at least one elongated strand of extrudate of fat based confectionery material comprising the at least one strand of extrudate is capable of being physically handled while exhibiting a temporary flexibility the strand of extrudate is formed to a surface area-to-mass ratio that is greater than 8.0 cm 2  per gram unit with the at least one strand having a continuous total length that is greater than 80 mm, and the at least one strand has a curled configuration forming a continuous strand of a plurality of curls which is randomly coiled on a receiving surface without the strand breaking and at least one other edible item for receiving the fat based confectionery.  
   
   
       13 . A food product according to  claim 12  wherein the edible item is selected from the group consisting of ice cream, pastry, solid confectionery product and combinations thereof.  
   
   
       14 . A food product according to  claim 12 , wherein the edible item serves as a support for receiving the fat based confectionery product.  
   
   
       15 . Method for conveniently delivering a confectionery product having melt-in-the mouth properties, at a foodservice outlet, comprising the steps of: forming of at least one ductile elongated strand of extrudate of fat based confectionery material which is capable of retaining its extruded cross-sectional shape and has at least a temporary flexibility; by extruding a mass of fat based confectionery material and depositing the at least one strand of extrudate in a curled configuration with the at least one strand having a continuous total length of multiple curls that is greater than 80 mm without the strand breaking, and wherein the strand is extruded through a die to form at least one strand of surface area-to-mass ratio that is greater than 8.0 cm 2  per gram unit.  
   
   
       16 . Method according to  claim 15 , wherein forming the at least one elongated strand of extrudate comprises 
 providing a solid fat based confectionery mass,    submitting the solid fat based confectionery mass to a pressure in an extruder at a temperature of less than 30° C.,    passing the solid fat based confectionery mass through a die of predetermined cross section to make at least one strand of product, and    receiving the at least one strand in a serving container or onto a food item.    
   
   
       17 . Method according to  claim 15 , comprising serving the at least one strand while still exhibiting its temporary flexibility.  
   
   
       18 . Method according to  claim 15 , wherein 
 the solid fat based confectionery mass is provided in a metered amount and is deposited in a barrel of the extruder, then, pressure is exerted in the extruder by action of a piston or a screw pushing the mass in the barrel through the die.    
   
   
       19 . Method according to  claim 15 , wherein 
 the at least one strand of extrudate is received on a sliding ramp that gently directs the at least one elongated strand of extrudate to the serving area.    
   
   
       20 . Apparatus for on demand dispensing of a fat based confectionery product comprising: 
 barrel means for receiving a predetermined amount of fat based confectionery material,    a pressure engaging means for engaging under pressure the fat based confectionery material contained in the barrel means,    die means arranged for producing at least one elongated strand of the fat based confectionery product to an area-to-mass ratio that is greater than 8.0 cm 2  per gram unit, and    control means for actuating the pressure engaging means with the barrel means upon the push of a button and for extruding the at least one strand of the fat based confectionery.    
   
   
       21 . Apparatus according to  claim 20 , comprising: 
 at least one hopper to store the fat based confectionery material,    dosing means to dose the fat based confectionery material from the hopper and,    chute means to collect the dosed fat based material and funnel it into the barrel means.    
   
   
       22 . Apparatus according to  claim 20 , wherein, upon a push of a button, the control means is configured for controlling the actuation of the dosing means to dose a fat based material from the hopper before actuating the pressure engaging means with the barrel means and extruding the at least one strand of the fat based confectionery.  
   
   
       23 . Apparatus according to  claim 21 , comprising a plurality of hoppers for storing a range of fat based confectionery material.  
   
   
       24 . Apparatus according to  claim 22 , wherein, upon a push of a button, the control means is configured for selectively controlling the actuation of the dosing means to dose the selected fat based confectionery material from said hoppers before actuating the pressure engaging means with the barrel means upon and extruding the at least one strand of the fat based confectionery.  
   
   
       25 . Apparatus according to  claim 21 , wherein each dosing means is an auger.  
   
   
       26 . Apparatus according to  claim 20 , wherein the die comprises at least one outlet having a perimeter length comprised between 1.6 and 200 mm.  
   
   
       27 . Apparatus according to  claim 26 , wherein the die comprises at least one outlet having a perimeter length comprised between 3.0 and 25 mm.  
   
   
       28 . Apparatus according to  claim 20 , wherein 
 the die comprises an outlet of diameter of less than 3.5 mm to form a rod of extrudate.    
   
   
       29 . Apparatus according to  claim 20 , wherein 
 the die comprises an outlet of slot shape of height less than 1.2 mm and width more than 5.0 mm to produce a ribbon of extrudate.    
   
   
       30 . Apparatus according to  claim 29 , wherein 
 the die comprises an outlet of slot shape of height less than 1.0 mm and width more than 6.0 mm to produce a ribbon of extrudate.    
   
   
       31 . Apparatus according to  claim 20 , wherein 
 the die comprises multiple outlets of individual cross-sections, the outlets being separated from at least 1 mm from each other to extrude discrete strands of extrudate.    
   
   
       32 . Method according to  claim 16  comprising the step of cutting the strand at a desired total length.