GB2196828A

GB2196828A - Gelatine confectionary product

Info

Publication number: GB2196828A
Application number: GB08725401A
Authority: GB
Inventors: Pietro Ferrero
Original assignee: Ferrero SpA
Current assignee: Ferrero SpA
Priority date: 1986-10-29
Filing date: 1987-10-29
Publication date: 1988-05-11
Anticipated expiration: 2007-10-29
Also published as: GB8725401D0; IT208273Z2; GB2196828B; IT8654017V0; CH673558A5; FR2605852B1; FR2605852A1; BE1002178A5

Abstract

A confectionery product comprises the combination of a first shaped gelatine body (2) having a sugar base and a soft consistency, and exhibiting a hollow (6) defining a reception seat, with a second body (8) of chewy consistency housed in said reception seat (6). Second body (8) may comprise a dried fruit or a sugary crust enclosing an aqueous preferably aqueous alcoholic solution. <IMAGE>

Description

SPECIFICATION Gelatine confectionery product The present invention relates to gelatine confectionery products of the type which have a sugar base.

Confectionery products of the above type are normally commercially available in the form of shaped. bodies, possibly reproducing the shapes of fruits. They comprise essentially sugar, fruit pulp, flavourings and a gelling agent, such as pectin or sugar, and water.

Typically such products have a moisture content in the order of from 15 to 25% and a very high total sugar content in the range of from 40 to 75% by weight.

The high moisture content and the concomitant high sugar content have disadvantages which, until now, prejudiced a wide commercial success with such products. In fact, when such a known product is consumed, the high moisture content in it causes a rapid decomposition of the sugars and causes the consumer's palate to experience a sudden sensation of sweetness which is too great and which masks the fruit flavour.

So as to increase the flavour of such products, it has already been proposed to insert within the bodies of these products a nucleus constituted by a sugar shell surrounding an aqueous, possibly alcoholic, solution comprising fiavouring substances. The nucleus is inserted into the hot gelatine which partially fills.

a mould, after which the mould is filled with hot-poured gelatine. However, this method of production limits the choice of food substance comprising the nucleus inasmuch as this substance has to be able to endure the pouring temperature of the gelatine, typically about 80 to 90 deg C. Furthermore, the sugar crust of the nucleus which is used precisely to resist the pouring temperatures causes a further increase in the sugar content of the product and is susceptible to the formation of sugar macrocrystals which are annoying to chew.

An aim of the present invention is to produce a confectionery product of the above type which has improved organoleptic and palatability characteristics thanks to its particular shape.

According to the invention, there is provided a gelatine confectionery product of the type set forth, wherein said product comprises the combination of a first shaped body of sugarbased gelatine having a soft consistency and exhibiting a hollow defining a reception seat with a second body of chewy consistency housed in said reception seat.

Thanks to the adhesive action of the gelatine, the arrangement of the second body in the hollow formed in the gelatinous first body allows said second body to be firmly secured in the first body and furthermore offers a large degree of choice in the food substance constituting said second body, allowing the creation of the desired contrast in taste.

Further characteristics and advantages of the present invention will become evident from the following detailed description with reference to the attached drawings which are provided purely by way of non-limitative example in which: Figure 1 is a view in vertical section of confectionery product of the invention, and Figure 2 is a view in vertical section of the product of the invention in an embodiment variation.

Referring to the drawings, a confectionery product comprises a first body 2 of gelatine with a sugar base and preferably, as shown, having a flat support base 4.

According to the invention, the first body 2 has a hollow 6 at the top which defines a reception seat suitable for receiving a second body 8 of edible material with a chewy consistency. A food product with a chewy consistency means a product which offers a certain resistance whilst chewing.

The composition of the gelatine constituting the first body 2 is known per se but it is important that the percentage of the components be accurately selected so as to obtain a gelatine which has a soft and smooth consistency for chewing.

By way of example, there follows a typical composition of a pectinic type gelatine suitable for the production of the first body 2.

Sugar (Sucrose) 2 kg glucose 2 kg water 2.25 litres pectin 0.12 kg citric acid powder 15 g fruit concentrate 50 cm3 colorants and flavourings as required For the preparation of the composition, it is preferable to proceed by mixing the pectin in advance with a portion of the total sugar in a dry container. After this, the water is heated and the mixture of sugar and pectin is slowly added, bringing the water to boiling point. The glucose is then added and the mixture is again brought to boiling point. The remaining amount of sugar is added and the mixture is brought to its cooking temperature of about 106 deg C. The heat source is then-removed and the fruit concentrate, the colorants and the citric acid previously dissolved in water are added by stirring.The mixture thus obtained is then poured into starch moulds, The second body 8 is kept in its seat by the side walls of the hollow 6. The body 8 is preferably constituted by a dried fruit provided with a coating 10 of chocolate or a soft fruit cream. The use of a coated dried fruit is particularly to be recommended since, during consumption, and particularly during chewing, the dried fruit substance of chewy consistency mixes pleasantly with the soft consistency of the gelatine and with the coating material producing a pleasant sensation on the palate.

Alternatively, the second body can be a hollow body 8a (Fig. 2) provided with a supporting sugary crust 12 surrounding an aqueous liquid filling 14, possibly alcoholic.

It is nevertheless preferable for the second body 8 (or 8a) to have a lower average sugar content and/or a lower average water content than that of the gelatine constituting the first body 2.

In fact, it has been found that in these conditions the fruit flavour of the gelatine itself is considerably enhanced.

In the embodiment shown in Fig. 1, the second body 8 extends beyond the edge of the opening of the hollow 6 and is covered with a chocolate coating 10. According to a variant shown in Fig. 2, the second body 8a is absorbed in the hollow 6 and the aperture of said hollow is closed by a small disc 16 of an edible substance, such as chocolate. Preferably, a drop of edible cementing material 18, such as chocolate or hazelnut cream or the like, is inserted between the second body 8a and the first body 2 so as to keep the body 8a in its seat. The use of edible cementing material 18 also allows the introduction of a further flavour into a product in accordance with the invention.

In the manufacture of confectionery products in accordance with the invention, the dosing of the first body composition (mixture) is carried out in moulds after which the shaping of the hollows 6 is carried out under heat by means of counter-moulds and is then allowed to cool.

The second body 8 or 8a can be inserted into its seat defined by the hollow 6 when the preformed supporting first body 2 has reached ambient temperature. Nevertheless, it is preferable, particularly when the second body 8 or 8a has a chocolate coating, that said second body be inserted when the supporting first body 2 has a temperature still slightly higher than ambient temperature. In the embodiment example according to Fig. 2, the mouth of the hollow 6 is then covered with a moulded disc of chocolate 16 and is then preferably decorated with crystalline sugar.

It is obvious that the effects of the present invention extend to designs which achieve equal advantages by using the same innovative concept.

Claims

1. A gelatine confectionery product of the type set forth, wherein said product comprises the combination of a first shaped body of sugar-based gelatine having a soft consistency and exhibiting a hollow defining a reception seat with a second body of chewy consistency housed in said reception seat.

2. A confectionery product according to claim 1, wherein said second body has an average sugar content and/or average moisture content which is lower than that of said first body.

3. A confectionery product according to claim 1 or 2, wherein said second body is constituted wholly or principally by a dried fruit.

4. A confectionery product according to claim 1 or 2, wherein said second body is constituted by a sugary crust enclosing an aqueous, preferably alcoholic, solution.

5. A confectionery product according to any preceding claim wherein said second body extends beyond the edge of the aperture of said hollow.

6. A confectionery product according to claim 5, wherein said second body is covered by an edible coating, preferably chocolate.

7. A confectionery product according to any preceding claim, wherein it comprises an edible cementing substance inserted between said second body and th surface of said hollow.

8. A confectionery product according to claim 7, wherein it comprises a closure element of edible material joined to the edges of the opening of said hollow.

9. A confectionery product of the type set forth, substantially as hereinbefore described with reference to either of the embodiments illustrated in the accompanying drawings.