US 1484016 A
Description (OCR text may contain errors)
Feb. 19, 1 24. I 1,484,016
A. D. FISHER CONFECTIONERY Filed May '5, 1922 -i w w [a] Q Hi I E i) J 1 U] INVENTEJR. H
' Patented Rd, 1924.
nnnxannnn n. FISHER, F 'roaon'ro, ou'ramo, omens.
Application filed May 3,
This invention relates to the production of chocolate coverings or containers particularly adapted for filling with hand rolled fondant or ice cream, and m object is to produce a chocolate covering 0 substantially uniform thickness in all parts, of a dense l5 and non-porous nature, which will not readily crack or break, and which is not liable to deteriorate under the. action of semiliquid fillings.
I attain my object bysubjecting the chocolate to high pressure at a suitable temperature and in such a manner'as to give the compressed chocolate the. desired shape for the container.
In the preferred process ofmanufacture the chocolate in its solid condition is caused to flow and is extruded through a suitable aperture in the form of a tube of any desired cross section.
The tubing is produced by means of the so apparatus hereinafter described and illustrated in the accompanying drawings in which- Fig. 1 is a vertical section of the appa ratus;
Fig. 2 a perspective view of a portion of the product;
Fig. 3 a perspective view of one of the lugs used for closing the end of the tuular container; and
Fig. 4 a longitudinal section of a-container suitably filled and sealed.
In the drawings like'numerals of reference indicate corresponding parts in the different figures.
1 is the base of-the apparatus in-which is formed a chamber, into which may he slid a block 2 which closely fits the chamber, and is formed with a bore 3 adapted, when the block is in position, to come into alinement with an opening 4 through the bottom of the base and an opening 5 at the top. of the base. Through the opening 4 a ram 6 is adapted to operate. This may be'operated by hydraulic pressure or other means capable of applying high pressure thereto. 7 is a, yoke threaded or otherwise suitably 1922 Serial No. 558,210.
detachably secured to the upper end of the base. This yoke engages a tubegforming die. While any suitable form of die might be employed,--the .specific construction 00 shown will give satisfactory results.
The die comprises an outer annular'mem her 8 and a coremember S). The core member may be formed integralwitha disk 10, which sits on a shoulder formied around I the upper part ofthe opening 5. Through this disk; is formed a plurality ofopenings communicating with the opening 6. The lower end of the annular member 9.rests on 'the'disk 10, and its inner wall is down wardly flared toform with the lower'end. I of the core member 9 a passage gradually tapering upwardly and terminatingin theannular space 1 1- of' a width equal to the thickness of the chocolate tube desired. The
[bounding walls of this space are preferably equally spaced at all. parts. The'pms' of the tube forming die, of course, will be suitably shaped according as theftube to be produced, is of round, 'square,joblong or other cross sectional Shape. Theyoke 7, engaging the upper end of the tube forming die, holds all the parts in their proper position.
The mode of operation in forming the 86 chocolate tubing is to, fill the bore of the block 2 with bulk chocolate, that, is, solid chocolate which may be broken up to any I convenient size, which may be either pure or suitably compounded, as these terms are 90 employed by confectioners. The ram 'is the '0 erated and the chocolate subjected to s cient pressure to cause its extrusion from the die at a temperature sufli-' V ciently low that it will retain its form.
" I find that though the bulk chocolate is fed into the apparatus at atmospheric temperature, considerable, heat is generated as it is forced through the dies, and means must therefore be provided to control the temperature of the dies and therefore of the-tubing. A chamber 12 is therefore formed surrounding the die member, and the yoke member is adapted to close this chamber. Passages 13 are formed, referably through the base member, throng which fluid at a suitable temperature maybe passed. Unde'r some conditions and to revent the necessity of employing excessive highpressure, 1t may be desirable to heat the chocolate more or less before or after it is fed into the apparatus, and,'in this case, the cooling of the die may require to-be more severe, in which case a cold brine supplied by refrigerating apparatus may require to be provided as the cooling medium. In any case, the important point is to so control the temperature of the chocolate during the process that it will flow sufliciently freely through the apparatus and yet not so freely that it does not become suitably co'fnpressed during the process, and to insure that it issues from the apparatus at a temperature which will enable it to retain its form.
The tube, after forming, is cut 0H into suitable lengths by rotating knives, or hot Wires, as may be found most suitable. The short tube so formed for filling must be closed at one end, and, after filling, the open end also closed. Theclosure-inay be efi'ected in various ways, either by filling with chocolate softened by heat, or by the rise of gomp ressed plugs 14, such as shown in Fig. by the use of a little heatsoftened chocolate. The filling may be of any known fondant, but such tubular containers are particularly well adapted to contain fillings of mafaschino cherries. or other fillings more or less liquid orsemi-liquid, and also to contain ice cream or other frozen products, since the chocolate, owing to the pressure to which it has'been subjected, is hard, dense,
nonporous and without the Weak places, which are found in the chocolate coating of l machine or hand dipped chocolates.
hese are readily cemented into placeasapie By usin containers such-as described, I am enable to use hand rolled fillings, which are recognized as being of superior qualityand, at the same time, secure the keeping qualities of the machine made products. What I claim as my invention is 1. A tube composed of a, dense and nonporous die-egitruded chocolate.
, 2. A process of forming tubular chocolate the die.
3. A process of forming tubular chocolate tubes which consists in continuously forcing solid bulk chocolate'throu'gh a die, controlling the temperature of the chocolate during compression by circulating fluid around the die so as to maintain a suitablede gree of plasticity in the chocolate, and cutting the tubing into suitable lengths as it is expelled from the die.
4. A process of forming tubular chocolate tubes which consists in continuously forcing solid bulk chocolate through a die, and c011- trolling' the temperature of the chocolate during compression so-asto maintain asuitable degree of plasticity in the chocolate.
Si ned at Toronto, Can, this 13th day of April 1922. I 4
' ALEXANDER D. FISHER.