BR112014006500A2 - confeito de múltiplas regiões e método de produção do mesmo - Google Patents

confeito de múltiplas regiões e método de produção do mesmo

Info

Publication number
BR112014006500A2
BR112014006500A2 BR112014006500A BR112014006500A BR112014006500A2 BR 112014006500 A2 BR112014006500 A2 BR 112014006500A2 BR 112014006500 A BR112014006500 A BR 112014006500A BR 112014006500 A BR112014006500 A BR 112014006500A BR 112014006500 A2 BR112014006500 A2 BR 112014006500A2
Authority
BR
Brazil
Prior art keywords
confectionery material
weight percent
region confection
capillaries
extruded
Prior art date
Application number
BR112014006500A
Other languages
English (en)
Inventor
Sakanishi Hideki
Koseki Takaya
Original Assignee
Mondelez Japan Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Mondelez Japan Ltd filed Critical Mondelez Japan Ltd
Publication of BR112014006500A2 publication Critical patent/BR112014006500A2/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0021—Processes in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/0068—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/38—Sucrose-free products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • A23G4/205—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/502—Gums
    • A23V2250/5072—Pectine, pectinate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)

Abstract

multi-region confectionery and method of production thereof abstract of the disclosure a multi-region confection includes a first and a second confectionery material. the body portion of the multi-region confection includes an extruded first confectionery material, and a plurality of capillaries is disposed in the extruded body portion. the plurality of capillaries includes the second confectionery material. the second confectionery material includes about 47 to about 95 weight percent of a sugar alcohol, about 1 to about 15 weight percent water, and about 0.1 to about 1.5 weight percent of a slow-set pectin; wherein all weight percent values are based on the total weight of the second confectionery material. a method of making the multi-region confection is also described. tradução do resumo resumo patente de invenção: "confeito de múltiplas regiões e método de produção do mesmo". trata-se de um confeito de múltiplas regiões que inclui um primeiro e segundo material de confeitaria. a parte do corpo do confeito de múltiplas regiões inclui um primeiro material de confeitaria extrudado, e uma pluralidade de capilares é disposta na parte do corpo extrudada. a pluralidade de capilares inclui o segundo material de confeitaria. o segundo material de confeitaria inclui cerca de 47 a cerca de 95 por cento em peso de um álcool de açúcar, cerca de 1 a cerca de 15 por cento em peso de água, e cerca de 0,1 a cerca de 1,5 por cento em peso de uma pectina de consolidação lenta; em que todos os valores de porcentagem em peso são baseados no peso total do segundo material de confeitaria. um método para a produção do confeito de múltiplas regiões também é descrito.
BR112014006500A 2011-09-20 2012-09-17 confeito de múltiplas regiões e método de produção do mesmo BR112014006500A2 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201161536652P 2011-09-20 2011-09-20
GB1119039.4A GB2495157A (en) 2011-09-20 2011-11-04 Extruded confectionery comprising filled capillaries
PCT/IB2012/054906 WO2013042028A1 (en) 2011-09-20 2012-09-17 Multi-region confectionery and method of production thereof

Publications (1)

Publication Number Publication Date
BR112014006500A2 true BR112014006500A2 (pt) 2017-03-28

Family

ID=45375786

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112014006500A BR112014006500A2 (pt) 2011-09-20 2012-09-17 confeito de múltiplas regiões e método de produção do mesmo

Country Status (11)

Country Link
US (1) US20140227389A1 (pt)
EP (1) EP2757895A1 (pt)
JP (1) JP2014526272A (pt)
CN (1) CN103957723A (pt)
AU (1) AU2012311206B2 (pt)
BR (1) BR112014006500A2 (pt)
CA (1) CA2849262A1 (pt)
GB (1) GB2495157A (pt)
MX (1) MX2014003424A (pt)
RU (1) RU2014110229A (pt)
WO (1) WO2013042028A1 (pt)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB0817365D0 (en) 2008-09-23 2008-10-29 Cadbury Uk Ltd Confectionery and methods of production thereof
GB201004890D0 (en) 2010-03-23 2010-05-05 Cadbury Uk Ltd Confectionery product containing active and/or reactive components and methods of production thereof
CN104955340B (zh) * 2013-01-25 2018-03-06 Wm.雷格利 Jr.公司 夹心糖食及其制造方法
CN106857934A (zh) * 2017-01-19 2017-06-20 北京双娃乳业有限公司 一种冬瓜茶胶囊粉及制备方法
AT15943U3 (de) * 2018-03-20 2019-01-15 Ing Bernhard Haberl Ba Xylitbonbon
CN113749023B (zh) * 2021-10-10 2022-10-21 广东格新生物科技有限公司 一种复合工艺生产海藻水解产品及其在虾养殖中应用

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US3492131A (en) 1966-04-18 1970-01-27 Searle & Co Peptide sweetening agents
FR2444080A1 (fr) 1978-12-11 1980-07-11 Roquette Freres Hydrolysat d'amidon hydrogene non cariogene pour la confiserie et procede de preparation de cet hydrolysat
US4241099A (en) * 1979-02-26 1980-12-23 Tiemstra Peter J Pectin formulations, products and methods having delayed-action acidulants
US4619834A (en) 1985-05-06 1986-10-28 General Foods Corporation Sweetening with L-aminodicarboxylic acid aminoalkenoic acid ester amides
US5516763A (en) * 1988-12-01 1996-05-14 Suomen Xyrofin Oy Crystalline lactitol monohydrate and a process for the preparation thereof, use thereof, and sweetening agent
FI83965C (fi) * 1988-12-01 1991-09-25 Suomen Sokeri Oy Kristallint laktitolmonohydrat och foerfarande foer dess framstaellning samt dess anvaendning.
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Also Published As

Publication number Publication date
JP2014526272A (ja) 2014-10-06
US20140227389A1 (en) 2014-08-14
RU2014110229A (ru) 2015-10-27
CA2849262A1 (en) 2013-03-28
AU2012311206B2 (en) 2014-11-13
MX2014003424A (es) 2015-01-16
GB201119039D0 (en) 2011-12-14
WO2013042028A1 (en) 2013-03-28
CN103957723A (zh) 2014-07-30
EP2757895A1 (en) 2014-07-30
AU2012311206A1 (en) 2014-04-10
GB2495157A (en) 2013-04-03

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Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]
B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]
B15K Others concerning applications: alteration of classification

Ipc: A23G 3/54 (2006.01), A23G 3/34 (2006.01), A23G 3/4