MX388985B - Producto de confiteria y metodo para elaborarlo. - Google Patents

Producto de confiteria y metodo para elaborarlo.

Info

Publication number
MX388985B
MX388985B MX2016011096A MX2016011096A MX388985B MX 388985 B MX388985 B MX 388985B MX 2016011096 A MX2016011096 A MX 2016011096A MX 2016011096 A MX2016011096 A MX 2016011096A MX 388985 B MX388985 B MX 388985B
Authority
MX
Mexico
Prior art keywords
preparing
composition
confectionery product
confectioneries
deposited
Prior art date
Application number
MX2016011096A
Other languages
English (en)
Other versions
MX2016011096A (es
Inventor
Julie Hickey
Peter Machado
Cubides Yvette Pascua
Original Assignee
Hershey Co
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 Hershey Co filed Critical Hershey Co
Publication of MX2016011096A publication Critical patent/MX2016011096A/es
Publication of MX388985B publication Critical patent/MX388985B/es

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
    • A23G3/0002—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
    • A23G3/007—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/0072—Processes for laying down the liquid, pasty or solid materials in moulds or drop-by-drop, on a surface or an article being completed, optionally with the associated heating, cooling, proportioning, cutting cast-tail, antidripping
    • 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
    • A23G3/007—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • 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
    • 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
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Confectionery (AREA)

Abstract

La presente invención se refiere a confiterías y métodos para hacer confiterías en donde se deposita una composición de confitería en un molde o una cubierta de confitería estampada. La composición depositada puede ser un mono-depósito de una sola composición o un co-depósito de dos composiciones diferentes de diferentes texturas, tales como un caramelo duro y un componente a base de grasa entremezclado para formar un laminado.
MX2016011096A 2014-02-27 2015-02-27 Producto de confiteria y metodo para elaborarlo. MX388985B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201461945312P 2014-02-27 2014-02-27
PCT/US2015/017913 WO2015131006A1 (en) 2014-02-27 2015-02-27 Confectionery product and method of making

Publications (2)

Publication Number Publication Date
MX2016011096A MX2016011096A (es) 2016-12-16
MX388985B true MX388985B (es) 2025-03-20

Family

ID=54009641

Family Applications (2)

Application Number Title Priority Date Filing Date
MX2016011096A MX388985B (es) 2014-02-27 2015-02-27 Producto de confiteria y metodo para elaborarlo.
MX2021016002A MX2021016002A (es) 2014-02-27 2016-08-25 Producto de confiteria y metodo para elaborarlo.

Family Applications After (1)

Application Number Title Priority Date Filing Date
MX2021016002A MX2021016002A (es) 2014-02-27 2016-08-25 Producto de confiteria y metodo para elaborarlo.

Country Status (5)

Country Link
US (2) US11026438B2 (es)
CN (1) CN106455614A (es)
CA (1) CA2940834A1 (es)
MX (2) MX388985B (es)
WO (1) WO2015131006A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT201800003121A1 (it) * 2018-02-28 2019-08-28 Perfetti Van Melle Spa Processo per la preparazione di un prodotto di confetteria e prodotto ottenuto
TR201817374A1 (tr) * 2018-11-16 2020-06-22 Soelen Cikolata Gida Sanayi Ve Ticaret Anonim Sirketi Kabuk formunda yeni̇lebi̇li̇r bi̇r şekerleme ürünü üreti̇m metodu ve terti̇bati
FI3905888T3 (fi) * 2019-02-06 2025-05-13 Solen Cikolata Gida Sanayi Ve Ticaret Anonim Sirketi Karamellikuorellisten makeisten valmistusmenetelmä
KR20250121324A (ko) * 2022-11-15 2025-08-12 트랜스포트 오쏘리티, 인크. Api 주입 식용품을 제조하기 위한 시스템 및 방법, 및 결과적인 식용 제품

Family Cites Families (32)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1829568A (en) * 1930-01-25 1931-10-27 Messer Edward Process of making edible bar brittles
US3543696A (en) * 1968-01-22 1970-12-01 Kraftco Corp Method of making fudge,caramel,fondant and hard candy type confections
DE1955056A1 (de) 1969-11-03 1971-05-27 Storck August Gmbh Verfahren und Vorrichtung zum Herstellen von hohlen Suesswarenteilen mit oder ohne Fuellung,insbesondere aus Hartzucker- oder Bonbonmassen
GB1483614A (en) 1975-09-05 1977-08-24 Baker Perkins Holdings Ltd Manufacture of confectionery
FR2395424A1 (fr) 1977-06-23 1979-01-19 Ferodo Sa Transmission sensiblement homocinetique
US4426402A (en) 1979-04-09 1984-01-17 Kaupert Gueenther Method for rapidly producing chocolate forms
GR77593B (es) 1981-08-26 1984-09-25 Unilever Nv
US4517205A (en) 1983-01-03 1985-05-14 Nabisco Brands, Inc. Co-deposited two-component hard candy
US4679496A (en) 1984-05-18 1987-07-14 Nabisco Brands, Inc. Apparatus for producing laminated products
US4847098A (en) * 1988-03-18 1989-07-11 General Mills, Inc. Dual textured food piece of enhanced stability
GB2283699B (en) 1993-11-15 1998-01-14 United Biscuits Ltd Improvements in and relating to the production of food products
DE69824560T2 (de) 1997-01-11 2005-08-18 Mars Inc. Verbessertes formverfahren für konfektprodukte
GB2335882B (en) * 1998-03-30 2002-12-31 Groupe Danone Sa Confectionary product
EP0945069B1 (en) 1998-11-02 2001-04-11 Aasted-Mikroverk Aps Apparatus for the production of shells of fat-containing, chocolate-like masses
DE69803355T2 (de) 1998-11-02 2002-09-19 Aasted-Mikroverk Aps, Farum System zur Herstellung von Schalen aus fetthaltigen, schokoladeähnlichen Massen unter Druckaufbildung
US6099880A (en) * 1999-05-24 2000-08-08 Nabisco, Inc. Variable-width swirl pattern in candy
US6183799B1 (en) 1999-05-27 2001-02-06 Nestec S.A. Extrusion process for laminated candy products
US6592928B2 (en) * 2000-11-15 2003-07-15 Nestec S.A. Festooned laminated candy and methods for making same
US6805890B2 (en) 2001-09-06 2004-10-19 Nestec S.A. Laminated, extruded candy products
DE10152289B4 (de) 2001-10-23 2006-03-23 Sollich Kg Verfahren und Vorrichtung zum Herstellen eines Formkörpers aus gekochter Zuckermasse in einer Form
AU2003203006A1 (en) 2002-01-15 2003-07-30 Mars Incorporated Solid fat based materials as flow agents
JP3749488B2 (ja) 2002-01-22 2006-03-01 明治製菓株式会社 積層キャンディーおよびその製造方法
DE10345933C5 (de) 2003-10-02 2010-01-28 Winkler und Dünnebier Süßwarenmaschinen GmbH Düse zum Dosieren gefüllter Süßwarenartikel in eine Gießform
US20060034976A1 (en) 2004-08-12 2006-02-16 Cotten Gerald B Dual textured swirled confections
JP2006055019A (ja) 2004-08-18 2006-03-02 Yoshio Iijima 多層型クランチキャンディ及びその製造方法
US20070141198A1 (en) * 2005-12-21 2007-06-21 Marguerite Yang Multilayered confectionery products and methods regarding same
ATE552732T1 (de) 2006-02-23 2012-04-15 Kraft Foods R & D Inc Einstufiges verfahren zur herstellung von gefüllten süsswaren
DE102006040922B3 (de) 2006-08-31 2007-10-11 Winkler und Dünnebier Süßwarenmaschinen GmbH Verfahren zum Gießen von gekochten Zuckerlösungen
DK2018811T3 (da) 2007-07-26 2011-10-03 Winkler Duennebier Kg Masch Indretning samt formningsstation til formgivning af konfektureskaller
GB0817366D0 (en) * 2008-09-23 2008-10-29 Cadbury Uk Ltd Confectionery and methods of production thereof
ES2891092T3 (es) 2011-03-11 2022-01-26 Intercontinental Great Brands Llc Método de conformación de producto de confitería de múltiples capas
US8802178B2 (en) * 2011-03-18 2014-08-12 The Hershey Company Method of making a heat stable chocolate confectionery product

Also Published As

Publication number Publication date
MX2016011096A (es) 2016-12-16
MX2021016002A (es) 2022-01-24
US20210251254A1 (en) 2021-08-19
US11864563B2 (en) 2024-01-09
CA2940834A1 (en) 2015-09-03
WO2015131006A1 (en) 2015-09-03
US11026438B2 (en) 2021-06-08
US20160360768A1 (en) 2016-12-15
CN106455614A (zh) 2017-02-22

Similar Documents

Publication Publication Date Title
WO2016079696A3 (en) Conductive polymer coatings for three dimensional substrates
PH12017500822B1 (en) Dual layer frozen confection
WO2017095944A8 (en) Methods and compositions relating to chondrisomes from blood products
WO2015132669A3 (en) Anti-foam compositions
EP3250578A4 (en) Oligosaccharide compositions for use in nutritional compositions, and methods of producing thereof
EP3173464A4 (en) Powdered fat/oil composition, food including powdered fat/oil composition, and methods for producing same
EP3250054A4 (en) Oligosaccharide compositions for use as food ingredients and methods of producing thereof
HRP20180657T1 (hr) Čokolada, čokoladi slični proizvodi, komplet za dobivanje čokolade i postupci njihove priprave
EP4230051A3 (en) Dry citrus fibers and uses thereof
MX375243B (es) Producto de confiteria congelado con un revestimiento de gel que se desprende facilmente y metodo para elaborarlo.
EP3117838A4 (en) Composition containing sophorolipid, physiologically active substance and oil and fat, and method of producing said composition
MX2021016002A (es) Producto de confiteria y metodo para elaborarlo.
MX395046B (es) Composición de grasa comestible.
GB2559434A (en) Tea solid composition and process of making the same
MY186185A (en) Encapsulated fillings
MX2015015787A (es) Capsulas para la liberacion de aroma.
PH12016500106A1 (en) Lollipop and manufacturing process thereof
MX2016002714A (es) Composicion y metodo para tropicalizar chocolate.
FI20145739A7 (fi) Munalevite ja menetelmä sen valmistamiseksi
CL2016001846A1 (es) Perfecionamiento en proceso de producción de confite de chocolate y producto obtenido
AU367557S (en) 1) Confection; 2) gum
HK1235019A1 (zh) 包含二十二碳五烯酸的脂质
HK40014169A (en) Composition useful to simulate tobacco aroma
HK1259724A1 (en) Methods and compositions relating to chondrisomes from blood products
AU2015905098A0 (en) Improvements in or relating to food decorating