# US 2018/0146695 A1 · Cutting or embossing tool for frozen confectionery products > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2018/0146695 A1 - Document ID: US20180146695A1 - Status: Published application - Kind: A1 - Application number: 15/881,223 - Filed: 2018-01-26 - Published: 2018-05-31 - Earliest claimed: 2011-07-22 - Assignees: Nestec S.A. - Applicants: Nestec S.A. - Inventors: Thomas Aloisius Valentinus Amend; Visit Sridama; Changpu Ma - Web page: https://patentgrep.com/patent/US20180146695A1 ## CPC - A23G 9/28: for portioning or dispensing - A23G 1/203: {Devices for cutting or modelling of a section or plate; Embossing; Punching, e.g. stamping-tool} - A23G 9/26: for producing frozen sweets on sticks - A23G 9/285: {for extruding strips, cutting blocks and manipulating cut blocks} - A23P 20/10: Coating with edible coatings, e.g. with oils or fats - A23P 20/18: by spray-coating, fluidised-bed coating or coating by casting (combined with breading A23P20/12) - B26D 1/11: with a plurality of cutting members - B26D 3/08: Making a superficial cut in the surface of the work without removal of material, e.g. scoring, incising - B26D 2001/0033: {assembled from multiple blades} - B26D 2001/006: {the cutting blade having a special shape, e.g. a special outline, serrations} - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS - B26D: CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING (for growing crops or plants A01D, A01G; for fodder or straw A01F; for bulk butter A01J; for dough A21C; slaughtering A22B; for tobacco, cigars or cigarettes A24; marking-out, perforating or making buttonholes A41H25/00; manufacturing footwear A43D; brushmaking A46D; surgery A61B; disintegrating, mincing or shredding in general B02C; cutting wire, making pins or nails B21F, B21G; of the kind used formetal B23; cutting by abrasive fluid jets B24C5/02; hand-held cutting tools B26B; perforating, cutting-out, stamping-out or punching, or severing by means other than cutting B26F; for wood B27; for stone B28D; working of plastics or substances in a plastic state B29; making boxes, cartons, envelopes or bags, of paper or similarly worked materials, e.g. metal foil, B31B; article or web delivery apparatus incorporating cutting or line-perforating devices B65H35/00; for leather or upholstery B68, C14B; for glass C03B; making matches C06F; for peat C10F; for sugar C13B45/00; for textile materials D06H; civil engineering, building, mining, see Section E; for light guides G02B6/25; cutting processed photographic material G03D15/04) ## Abstract A cutting or embossing tool for frozen confectionery products includes at least two elements, each element comprising a void with an inner contour corresponding to the outer contour of the product to be cut or embossed. At least one of the elements comprises at least one knife or embosser with a blade or an embossing surface extending along the inner contour of the void. The tool can be used to cut lines or a line pattern shape into the surface of a frozen confectionery product, in particular in coating. ## Claims ### Claim 1 A method comprising: holding, with an insert, a frozen confectionary product with an outer layer and an inner core; closing, around the frozen confectionary product, a plurality of elements each comprising (i) a void with an inner contour corresponding to the outer contour of the frozen confectionary product and (ii) a set of knives extending in parallel along the inner contour of the void, wherein the set of knives are pushed into the outer layer of the frozen confectionary product when the plurality of elements are closed around the frozen confectionary product; cutting a spiral cutting line into a surface of the frozen confectionery product with the set of knives; and opening the plurality of elements of the cutting tool to release the frozen confectionary product. ### Claim 2 (depends on 1) The method of claim 1, wherein the outer layer of the frozen confectionary product is a gel layer. ### Claim 3 (depends on 1) The method of claim 1, comprising holding the frozen confectionary product with the insert during the cutting of the spiral cutting line and during the opening of the plurality of elements. ### Claim 4 (depends on 1) The method of claim 1, wherein the sets of knives form the cutting line at an inclination between 5 and 25 degrees relative to a plane extending perpendicularly to a symmetry axis of the spiral of the cutting line. ### Claim 5 (depends on 4) The method of claim 4, wherein the insert comprises a stick, and the symmetry axis is the axis of the stick. ### Claim 6 (depends on 1) The method of claim 1, wherein the frozen confectionary product is held in a fixed position during the cutting of the spiral cutting line. ### Claim 7 (depends on 1) The method of claim 1, wherein neither the frozen confectionary product nor the sets of knives are rotated during the closing of the plurality of elements, during the cutting of the spiral cutting line, and during the opening of the elements of the cutting tool. ### Claim 8 (depends on 1) The method of claim 1, wherein the plurality of elements comprises two halves. ### Claim 9 (depends on 1) The method of claim 1, wherein the cutting of the spiral cutting line comprises pushing the sets of knives fully through the outer layer up to the core. ### Claim 10 (depends on 1) The method of claim 1, wherein the outer layer of the frozen confectionary product is a peelable gel coating. ### Claim 11 (depends on 1) The method of claim 1, further comprising processing the frozen confectionery product having the spiral cutting line. ### Claim 12 (depends on 1) The method of claim 1, further comprising packaging the frozen confectionery product having the spiral cutting line. ### Claim 13 (depends on 1) The method of claim 1, further comprising preparing the frozen confectionary product before the cutting of the spiral cutting line, the preparing of the frozen confectionary product comprising preparing a gel mix, filling the gel mix into moulds, subjecting the moulds comprising the gel mix to cooling such that the gel mix forms a shell that is the outer layer, filling the shell with ice cream that forms the inner core, and then inserting the insert into the frozen confectionary product.