Patent Application
20110200718
The present invention relates to a dairy product, to a method of filling a container to obtain a dairy product, to a dairy product obtained by the method and to a filling apparatus.
In the alimentary industry, and in particular in the field of viscous dairy products including ice-creams, consumers generally appreciate multi-component servings. For example, chilled desserts having two differently flavoured masses, for example a white and a black chocolate mousse, are appreciated. In yoghurts, it has become common to add a dairy component, the natural yoghurt, separately from a non-dairy component providing a specific flavour, for example, a fruit compote or a flavoured sauce, into the same pot. It is then up to the consumer to either completely mix the components with a spoon or to consume the components partly separately.
The production of composite dairy products necessitates specific filling equipment allowing for co-filling. FR 2708563 discloses a filling unit enabling the co-filling of different viscous components into the same container, wherein the different components are kept and filled separately but simultaneously into the pot. In generally, the different components are filled through a nozzle comprising separate filling channels leading to separate openings, through which the different components can be co-filled into a container.
It has been noted that consumers further appreciate to have a visual impression of the contents of a dairy product before they buy it. In particular in the field of co-filled, composite dairy products, this has led to the production of products with at least a portion of the serving container being transparent, so as to allow for visual inspection. In these cases, the co-filling is accomplished in a way that the consumer can recognise different components of a composite dairy product through the transparent part of the serving container. It is thus important that both components are arranged in a visually appealing manner in the container. To this end, sophisticated co-filling processes were developed, as for example shown in EP 1348340, where a dairy product in a transparent pot is disclosed, with a central component, generally a dairy component providing the bulk of the product, and with a lateral component, which may be a fruit puree, forming lateral stripes visible on the transparent container. In this way, the colour of the lateral component, for example red in case of a fruit puree, informs the consumer of the flavouring of the dairy product and at the same time provides an appetizing product aspect.
EP 1348340 concerns so-called vertical co-filling. Further appealing product dispositions were obtained by arranging two components of a composite product in the form of spirals. Such products are disclosed, for example, in EP 0615692 and are obtained by a rotative co-filling nozzle. Accordingly, during filling, the nozzle performs a vertical raising movement from the bottom to the top of the container, and, at the same time, rotates around its axis.
The rotation of the co-filling nozzle entails a number of technical disadvantages and/or problems. Complex mechanical assemblies comprising several motors, countershafts, clutches, rotative sealing joints are known, which suffer high abrasion and frequent failure malfunction. All in all, the use of rotating co-filling nozzles results in low production efficiency in continuous filling processes. Furthermore, in continuous filling lines, where a production line contains rows of side-by-side arranged containers and rows of side-by-side arranged nozzles corresponding to the number of lines of containers, the equipment necessary for rotating the nozzle needs to be accommodated in relatively little available space. More particularly, the space of each nozzle is limited by the presence of lateral neighbouring nozzles. In addition, the accumulation of many technical elements above the container to be filled requires further efforts for assuring high standard of hygiene. The elements need to be cleaned frequently.
In some co-filling processes, the container situated below the nozzle is rotated instead of the nozzle, as disclosed, for example, in EP 1602579. However, the problems above apply to a large extent also this solution. In particular, for each nozzle of a filling apparatus, a rotating mechanism for rotating a container during co-filling needs to be provided. In typical continuous filling apparatus suitable to transport rows and lines of containers to a row of side-by-side arranged nozzles, a separate rotating mechanisms for each container is necessary.
While products providing a spiral-like aspect of the different components through a transparent part of the serving container were appreciated, it is also found that the aspect of such products looks too regular, giving an impression of an industrial product.
The present invention addresses the problems set out above. In particular, it is an objective to provide a method for producing an appealing composite dairy product.
It is an objective to provide a process of co-filling avoiding the technical complexity of rotating nozzles or cup-holders.
It is further an objective of the present invention to provide composite dairy products providing a visible product aspect of different viscous components across a transparent portion of the container. Preferably, a new aspect for a composite dairy product as a whole is obtained.
In particular, it is a further objective to provide composite products giving a spiral, spiral-like or similar visual impression through said transparent portion of the container with the viscous ingredients visibly being provided not only in layers, but preferably in a raising manner and preferably in the form of discontinuous stretches within the container of the composite product.
It is also an objective to provide a composite dairy product comprising different viscous ingredients, wherein one viscous ingredient is visible through said transparent portion of the serving container as an interrupted stretch and preferably as an up-ward winding stretch.
It is in general an objective to provide a continuous spiral or spiral-like co-filling of the different viscous ingredients while avoiding the use of rotating nozzles or cup-holders.
It is also an objective of the invention to provide a composite product that has at least a partially irregular and/or imperfect product aspect through the transparent portion of the serving container, in which, for example, one component does not form a perfect spiral from the bottom to the top of the product. Accordingly, it is an objective to provide a composite dairy product wherein, when several products are provided in the shelf of a supermarket, said products look slightly different one from the other.
More particularly, it is an objective to provide an aspect of viscous ingredients of a composite product that looks as if filled in a hand-made manner, as if a person had moved a piping bags with viscous components manually.
The objectives above are addressed by providing a method of producing a composite dairy product, by an apparatus for co-filling different viscous components into a container, and by a dairy product as disclosed herein.
Surprisingly, the inventors of the present invention provide a method of providing composite dairy products including ice-creams, wherein different viscous components are co-filled into containers while conducting a relative movement between the nozzle and the container, said relative movement comprising a horizontal component of movement. When the horizontal component of movement is circular and/or elliptical or otherwise a closed movement comprising curves, a spiral-type filling is obtained even in the absence of a rotating movement.
Accordingly, the present invention provides, in a first aspect, a method for producing a dairy product, in particular a method for continuously filling containers with a dairy component, the method comprising the steps of:
In a second aspect, the present invention provides a method comprises the steps of:
In a third aspect, the present invention provides a composite dairy product comprising at least a first and a second viscous component, said first and second viscous components having different colours, wherein said first viscous component is a dairy viscous component and said second viscous component is selected from a dairy viscous component and a non-dairy viscous component, wherein said composed dairy product comprises a container comprising at least one transparent portion, and wherein said second viscous component is visible as a substantially discontinuous stretch on said transparent portion of the container.
In a fourth aspect, the present invention provides an apparatus for co-filling two edible viscous components into a container for providing a composite dairy product, wherein said apparatus comprises at least one nozzle comprising at least two openings for simultaneously co-filling said two viscous components through said nozzle into said container, said apparatus further comprising a line for guiding a line of containers to be filled in a filling relationship with respect to said nozzle, wherein said apparatus is arranged so as to perform at least one relative movement between the container and the nozzle during co-filling of said two viscous components, said at least one relative movement comprising:
In a further aspect, the present invention provides composite products obtained by any one of the methods of the present invention.
The present invention addresses the objectives and problems discussed above. In particular, it is surprising that composite products with a spiral form or spiral-like aspect can be obtained with a co-filling nozzle having multiple openings, the nozzle being used in a fixed manner but configured to move in a plane of two axis y, z, in addition to a movement in the vertical direction. The present invention provides an important simplicity in the implementation and maintenance of industrial filling equipment and methods.
In the figures,
The present invention concerns a composite dairy product. A “composite dairy product”, for the purpose of the present invention, is a product comprising at least two different viscous components, wherein at least one of said viscous components is a dairy component.
A “viscous dairy component”, for the purpose of the present invention, is a viscous, edible matter having, as a substantial ingredient, one or more milk and/or milk derived ingredients and in particular milk fat and/or milk protein. In particular, a “viscous dairy component” preferably comprises one or more selected from milk fat, casein, and whey protein. In order to be a dairy product, the milk and/or milk derived ingredient provides at least 20%, preferably at least 30%, more preferably at least 40% and most preferably at least 50% by weight of the viscous dairy component.
The viscous dairy component may be a fermented milk product, for example a yoghurt or a fresh cheese. It may also be a flan base, a cream, a mousse, for example. Preferably, the composite dairy product of the invention is a chilled dairy product, that is, a product stored at a chilled temperature, for example 8° C. or lower, preferably 6° C. or lower, for example at 5 or 4° C. or lower. Of course, if the composite dairy product is an ice-cream, it is stored at 0° C. or lower. These storage temperatures relate to the storage of the product before being commercially obtained by an end consumer. Generally, the end consumer is advised to store the product under the same chilled conditions until consumption, for example in a refrigerator.
The viscous dairy component may have a white or whitish, beige or generally a fair and/or bright colour. The whitish colour, which preferably can be perceived through a transparent portion of the serving container, allows association of this component of the composite product with milk and hence, with a dairy product. Furthermore, the use of a whitish viscous component allows for a clear contrast with a further viscous component, for example a coloured dairy component and/or a coloured non-dairy component.
A “viscous non-dairy component”, which may be used in the context of the present invention may be free of any dairy ingredient or may contain milk or a milk-derived ingredient to a minor content only. For the purpose of the present invention, the term non-dairy component encompasses, for example, a sauce, like for example chocolate or caramel sauce, and a fruit containing ingredient, such as fruit puree, a compote, fruit pulp, fruit syrup, fruit flavoured liquid, semi-liquid or jelly. A non-dairy component, if present, may be selected from the group of the above-mentioned ingredients including mixtures of two or more of these. In general, the non-dairy component is coloured, wherein the colour allows association with the nature of the component. For example, the non-dairy component may be a brown chocolate sauce, a red strawberry or raspberry puree, a yellow apricot puree or compote, and so on.
The non-dairy component, as well as the dairy component may comprise individual pieces, such as fruits, chocolate, coconut and/or caramel pieces, broken M&Ms, and so forth.
A common feature of all components is that they need to have a certain viscosity, which is why these components are referred to herein as “viscous components”. In the case of the viscous dairy component, the viscosity is in the range of 8,000 to 100,000 cPs, more preferably 9,000 to 90,000 cPs, even more preferably 10,000 to 85,000 cPs, and most preferably, 20,000 to 80,000 cPs.
For example, typical stirred yoghurt has a viscosity of about 40,000, a thick vanilla dessert cream has a viscosity of about 80,000, and a fresh cheese preparation has a viscosity of about 70,000-80,000.
The viscous non-dairy component may have, for example, a viscosity in the range of 4,000 cPs to 20,000 cPs, preferably 4,500 to 15,000 cPs, more preferably 4,000 to 10,000 cPs, and most preferably 4,500 to 8,000 cPs.
Viscosities are determined with a Brookfield viscosimeter, spindle 06 (b), and 5 rpm at 8° C. Following filling of a sample component (not co-filled for the purpose of viscosity measurement), the component is stored for 24 hours at 8° C. before viscosity is determined.
The consistency of the dairy base at 20° C. measured according to Bostwick for 1 minute may be in the range of 3 to 9, preferably 4 to 7, and for an optional non-dairy component in the range of 5 to 15, preferably 9 to 11.
Accordingly, the composite product comprises two or more, for example three, four, five or more viscous components, with at least two but possibly each one different from the other. According to an embodiment, the composite product comprises two different viscous components.
The present invention thus encompasses a large variety of composite dairy products including ice-creams. For example, the composite dairy product may comprise two, for example a first and a second, co-filled viscous components, both being either dairy components or one being a dairy component and the other being a non-dairy component as defined above. Of course, the composite dairy product may comprise more than two co-filled components, for example three dairy components, or two dairy components and a non-dairy component, or one dairy component and two non-dairy components. According to another embodiment, the composite dairy product of the invention has four co-filled components, for example one dairy and three non-dairy, two dairy and three non-dairy, three dairy and one non-dairy component, or four dairy components. Of course, composite dairy products with five, six, seven, eight, nine, ten or more co-filled may be produced in accordance with the invention.
The composite dairy product may also comprise further components that are not co-filled but are, for example, filled before and/or after a co-filling step, and, therefore, are not specifically detailed herein. Such further components may be dairy or non-dairy. Such further components are not required to be viscous, although they may be. Further components can be, for example, particulate. An example for a further component is a thin layer of solid chocolate provided on top of the composite product of the invention.
The composite dairy product of the invention comprises at least two co-filled components, wherein “co-filled” or “co-filling” means that at least part, preferably at least 50 wt. %, preferably at least 70 wt % of each of the co-filled components are filled at the same time, that is, simultaneously, into the pot. Another, not co-filled component may provide a bottom or a topping on the composite product of the invention, for example, a layer of a chocolate sauce or of a biscuit layer on the bottom or on the top, for example. Preferably, a nozzle is used for achieving the co-filling as will described further below, having separate channels and openings for the different components to be co-filled.
Preferably, the composite product is a bottom-up filled product. The principle of bottom-up filling is detailed further below.
Preferably, the composite dairy product of the invention comprises a container comprising at least one transparent portion. The transparent portion in said container may be obtained, for example, by using a container having a portion of glass or transparent plastic. The transparent portion is preferably located in a lateral wall of the container, but may, of course, also be provided in bottom wall portions and/or in the lid. The transparent portion is preferably sufficiently large so as to enable a visual inspection of the dairy product and, more particularly, of the at least two, but, if applicable, of the more than two of the different components of the composite product.
The present invention is not restricted with respect to the shape of the container. The container may have an ashlar, cuboid, cylindrical or slightly conical shape, for example. For example, the container may have the form of a truncated cone. Preferably, the container comprises a lid on top, which may be transparent, but does not need to be and generally is not. Preferably, the transparent portion is located on a lateral and/or sidewall of the container. In this way, the consumer can see the product components when the containers are stacked one above the other in a shelf. Of course, several transparent portions may be provided, such as two, three, four, five, six or more separate transparent portion. According to an embodiment, the container is made of a transparent glass or plastic container containing a lid, wherein the lateral sides of the container are only partially covered by a product label containing a communication to the consumer, for example photographs, a drawing and/or product information.
An example of a composite dairy product of the invention is shown for the purpose of illustration in
A second component 6, 6′ can be seen through the transparent wall of the containers of the two composite dairy products 1, 1′. The second component 6, 6′ has a different colour than the first component 5, 5′, and therefore forms an entity optically contrasting from the first component. The second component is coloured, that is, has a yellow colour. From the yellow colour, a consumer can say that the second component is a fruit component, for example an apricot puree or apricot compote. Accordingly, in the example shown in
The second component appears and/or is seen on the surface of the transparent portion of the container as a plurality of discontinuous stretches, indicated with reference numbers 6.1, 6.2 and 6.3 and 6.1′, 6.2′ and 6.3′ with respect to the two products 1, 1′, respectively. While the present invention also encompasses a composite dairy product comprising only one discontinuous stretch, the embodiment shown in
It is also apparent that the stretches of the second component are irregular. In particular, the different stretches 6.1-6.3 and 6.1′-6.3′ all have different contours on the transparent portion of the surface of the container. Furthermore, the contours of each stretch on the transparent surface of the container are irregular, snatchy as such. The stretches cannot easily be attributed to a standard geometrical form. For this reason, the product as a whole does not give the impression of being industrially produced, but one could think that a confectioner had filled the components by hand, as if the confectioner had moved a piping bag with the viscous components manually. Since some consumers consider many prior art composite dairy products as too industrial, the irregular and/or snatchy appearance of one or more of the components on the outer surface of transparent wall portion is considered an advantage.
The expression “substantially discontinuous” does not exclude the situation where individual stretches, when seen on the surface of the transparent containers are in contact with each other, for example touch each other slightly, that is, are not entirely separated by another component, for example the first component. Contacts between the stretches arise from the fact that the stretches are irregular. For example, in
Although the stretches 6.1-6.3 and 6.1′-6.3′ have irregular contours on the surface of the transparent container 2, 2′, they seem to be inclined. When considering each stretch from left to right, an up-ward direction can be recognised. In other words, the stretches are not horizontally arranged. Stretch 6.2 in the product 1 can be overseen entirely in
According to an embodiment, at least one, but preferably two or more, for example all co-filled viscous components extend substantially from the bottom to the top of the container. For example, a first and a second co-filled component extend together from the bottom to the top of the container, preferably in a spiral-like manner as described above.
The composite dairy product of the present invention may contain one, two, three, four, five, six, seven, eight, nine, ten or more discontinuous stretches on the surface of the container. Preferably, the composite dairy product has at least two, preferably at least three, even more preferably at least four discontinuous stretches. Preferably, some or all of these stretches are visible on the surface of the transparent container. For example, some of the discontinuous stretches, and, if applicable, a continuous main component, are visible on a transparent portion of the container.
Furthermore, in accordance with an embodiment of the invention, the composite dairy product of the invention, two, preferably at least three, for example 2, 3, 4, 5, 6 or more of said plurality of discontinuous stretches visible on the surface of the transparent container are situated one above the other. In
According to another embodiment, two groups of two or more substantially discontinuous stretches are situated on opposite side at the wall on the transparent surface of the container. In
According to another embodiment, three groups of one, two or more discontinuous stretches are situated at angles of 120° with respect to the central, vertical axis of the container, resulting in a rotational symmetrical aspect of the components on the transparent surface of the container, having three axis of symmetry. Rotational symmetry with four, five or more axis of symmetry are also encompassed by the present invention. Of course, the symmetry referred to herein is not perfect, due to the irregular, snatchy aspect of the different components on the surface of the transparent portion of the container. Still, the respective symmetry can be recognized, for example by the skilled person.
According to an embodiment of the composite product of the present invention, said at least two viscous components have different colours and wherein said container has at least one transparent wall portion, and wherein in said step of co-filling, said at least two viscous components are co-filled such that at least one of said two viscous components becomes visible, on said transparent wall portion, as an interrupted stretch of said viscous component at least partially surrounded by the at least one other viscous component. Accordingly, although at least one component, for example a second component and/or for example a non-dairy component, may be visible as a discontinuous, interrupted stretch, said component is actually continuously filled into the container but the continuity is not visible through the transparent container. This effect may be obtained by a movement of the nozzle during filling, said movement having a horizontal component of movement. Further detail on the movement necessary to obtain the product aspect as described above will be provided further below, with respect to the method of preparing and/or co-filling a composite dairy product.
The composite dairy product of the invention can be obtained by the method of preparing a composite dairy product of the invention and/or by the method of filling continuously containers with a dairy product. Preferably, the method of filling continuously containers is an industrial method, where filling is accomplished in an automated process by a filling station or a filling apparatus. The filling station is preferably programmable and/or programmed to perform the filling in a predetermined manner.
The method comprises the step of providing a line of containers to be filled.
The number of lanes corresponds to the number of holders and/or containers of a row. Generally, the containers of 1-5, preferably 1-4, for example two consecutive rows are all filled simultaneously. They generally are at the same point in the production process. Therefore, the number of lanes of a production line also corresponds to the number of nozzles.
The method of the present invention provides the step of providing a nozzle, wherein said nozzle comprises at least two openings so as to allow for co-filling of at least two different viscous components into a container. A typical nozzle for co-filling is shown for the purpose of illustration in
The present invention further comprises the step of guiding a container in a filling relationship of a nozzle and/or of guiding a container into vicinity of a container. Generally, a container is guided vertically below a nozzle. Furthermore, the nozzle itself is generally oriented substantially vertically. In this way, when a viscous component pushed by way of a forced product flow, for example by the aid of a piston pump system, for example with servo drive motion, through an opening of the nozzle, it is generally guided by gravitational force into the container.
In
In
The methods of the present invention comprise the step of co-filling at least two different components through said at least two openings of said nozzle into the container; wherein, during co-filling, at least one relative movement between the container and the nozzle is conducted. The step of co-filling is illustrated in
The nature of these relative movements is further discussed below. Before that, however, it is noted that the relative movement may be brought about by moving the nozzle while keeping the container unmoved, or by moving the container and leaving the container un-moved, or by moving both, the container and the nozzle. Since the relative movement has at least two components of movements when seen in a three-dimensional space, it is in particular possible to have one movement performed by the container and another movement being performed by moving the nozzle.
Accordingly, the relative movement has a vertical component of movement, said vertical component of movement being obtained by a movement starting from a first position where said nozzle is in a more proximal position with respect to a bottom of said container and ending in a second position where the nozzle is in a more distant position above the bottom of the container. This component of movement relates to the typical bottom-up filling of viscous components in dairy products as mentioned above. It can be achieved by raising the nozzle or by lowering the container during filling, or by doing both. In
The at least one relative movement between the nozzle and the container according to the method of the invention also has a horizontal component of movement, said horizontal component of movement being obtained by a movement wherein the relative position of the nozzle with respect to the container is changed by displacement of the nozzle and/or the container.
Preferably, the relative position of an axis z of the nozzle with respect to an axis c of the container is changed by displacement of the nozzle.
Preferably, the relative position of the nozzle with respect to the container is changed by substantially parallel displacement of the nozzle and/or the container.
Even more preferably, the relative position of an axis z of the nozzle with respect to an axis c of the container is changed by substantially parallel displacement of the axis z of the nozzle and/or of the axis c of the container. Preferably, the position of the nozzle is changed in a horizontal plane defined by perpendicular axis x and y as defined further below.
In other words, there is a movement of the nozzle relative to the container during co-filling, wherein the position of the nozzle as a whole moves in a horizontal direction with respect to the container as a whole.
It is important to differentiate this kind of movement from a rotational movement of the nozzle or of the container, wherein the nozzle or the container rotate around their central axis. The present invention does preferably not concern such a rotational movement. This does not mean that such a rotational movement, which is known from the state of the art, is excluded from the scope of the present invention, it just means that the movement the present inventors specifically describe here is not a rotational movement. It is also important to note that the horizontal movement referred to herein is a relative simple displacement movement, which is technically easier, that is, less complex, to achieve in co-filling nozzles than a rotational movement. According to a preferred embodiment of the present invention, the nozzle cannot perform a rotational movement around its own axis.
The horizontal component of movement according to the invention is a movement that has at least one movement component selected from a forward, backward and lateral movement of the nozzle relative to the container being filled. Forward, for the purpose of the present invention, relates to the direction advancement of the containers to be filled on the production line, and is indicated by arrow 40 in
The horizontal component of movement is a movement that is registered on a horizontal plane. In
With respect to the horizontal component of movement, the axis z of the nozzle or the axis c of the container can be used as reference points. In the x, y plane these axis appear as points (see
According to an embodiment of the present invention, said horizontal component of movement, when projected into a horizontal plane x, y preferably perpendicular to said axis z, designs at least one curve.
According to an embodiment of the present invention, said horizontal component of movement, when projected into a horizontal plane x, y preferably perpendicular to said axis z, designs a closed shape, for example a circular shape and/or the shape of an “8”. For example when projected into a horizontal plane, said closed shape is a circle or an ellipse.
According to a further embodiment of the present invention, said movement of said nozzle by said parallel displacement of said axis z, when projected into a plane x, y perpendicular to said axis z, is such that the nozzle is repetitively moved, during the step of co-filling, in vicinity of a lateral wall of said container and away from said lateral wall of said container.
The horizontal component of movement between the container and the nozzle can best be illustrated in a horizontal plane, with y and x being the two axis of said horizontal plane.
In
In
Preferably, during the horizontal component of movement of the relative movement between the nozzle and the container, the nozzles is approaching the wall on a first side of the container and then moves away from the wall towards the wall on a second side of the container. Of course, the movement can be made with two, three, four or more sides of the container, with the nozzle moving close to the wall and away from it thereby moving to one side after the other. The movement to the wall and away from the wall inside the container results in the discontinuous stretches of one of the components, for example of a second component, when seen on an outer surface of the transparent container. In combination with the vertical relative movement of the bottom-up filling process, this provides the spiral or spiral-like aspect as described above.
Accordingly, in an embodiment of the methods of the present invention, said at least two viscous components have different colours and wherein said container has at least one transparent wall portion, and wherein in said step of co-filling, said at least two viscous components are co-filled such that at least one of said two viscous components becomes visible, on said transparent wall portion, as an interrupted stretch of said viscous component at least partially surrounded by the at least one other viscous component.
An apparatus for performing the methods of the present invention is schematically illustrated in
According to an embodiment, the apparatus according to invention comprises one central and at least two lateral openings, wherein said first component is filled into the container through said central opening and wherein said second component is co-filled through said at least one of said lateral openings.
According to an embodiment, the apparatus of the invention comprises a connecting structure to which said nozzles are attached, wherein said connection structure performs said horizontal component of movement by displacing in parallel said axis z of each nozzle. This is again illustrated in
According to an embodiment of the apparatus, all relative movements of the nozzles relative to the respective container filled by the nozzle during the co-filling are mediated by corresponding movement of said connecting structure. In other words, all movements which are brought about by movement of the nozzles and not of the container is provided by movement of the connection structure, thus moving all nozzle simultaneously and preferably synchronously in a corresponding relative movement.
According to an embodiment of the apparatus of the invention said nozzles are rigidly connected to said connecting structure during operation of said apparatus.
According to an embodiment, the apparatus of the invention comprises a motor, for example a single motor that coordinates all parallel displacement movements of said nozzle, that is the horizontal component of movement.
According to an embodiment, said horizontal component of movement is obtained by a motor connected to an eccentric. For example, the eccentric is then connected to a connecting structure as the connection structure 4 in
According to an embodiment, the nozzle comprises one central and at least two lateral openings, wherein a first viscous component can be filled through said central opening and a second viscous component can be filled through said lateral openings in said nozzle.
The filling apparatus as described hereinabove has the advantage of technical simplicity in comparison while achieving a spiral or spiral-like arrangement of different viscous components in a composite dairy product. This entails further advantages linked to product hygiene, reduced maintenance efforts, better filling efficiency because of less interruptions due to failures, and so forth. Furthermore, surprisingly, a non-industrially-looking product aspect is obtained, as can be seen in
| Number | Date | Country | Kind |
|---|---|---|---|
| 08166595.2 | Oct 2008 | EP | regional |
| Filing Document | Filing Date | Country | Kind | 371c Date |
|---|---|---|---|---|
| PCT/EP2009/062645 | 9/29/2009 | WO | 00 | 4/14/2011 |
