WO2008061188A2 - Produit de confiserie à garnissage central - Google Patents

Produit de confiserie à garnissage central Download PDF

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Publication number
WO2008061188A2
WO2008061188A2 PCT/US2007/084824 US2007084824W WO2008061188A2 WO 2008061188 A2 WO2008061188 A2 WO 2008061188A2 US 2007084824 W US2007084824 W US 2007084824W WO 2008061188 A2 WO2008061188 A2 WO 2008061188A2
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WO
WIPO (PCT)
Prior art keywords
confectionery
fruit
fat
filling
combinations
Prior art date
Application number
PCT/US2007/084824
Other languages
English (en)
Other versions
WO2008061188A3 (fr
Inventor
Kenneth Klacik
Shefali Deshmukh
Egidijus Bizys
John S. Kitt
Original Assignee
Wm. Wrigley Jr. Company
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 Wm. Wrigley Jr. Company filed Critical Wm. Wrigley Jr. Company
Publication of WO2008061188A2 publication Critical patent/WO2008061188A2/fr
Publication of WO2008061188A3 publication Critical patent/WO2008061188A3/fr

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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
    • 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
    • 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
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins

Definitions

  • the present invention relates generally to confectionery products. More specifically, the present invention relates to center-filled confectionery products and methods of making same.
  • confectionery products or compositions having a liquid center-filling can include, for instance, chewing gum or candy. It is generally known that confectionery products having unique flavors and visually pleasing appearances can lead to enhanced marketability with consumers.
  • the present invention relates to center-filled confectionery products and methods of making center-filled confectionery products.
  • the present invention provides a confectionery product comprising a fat-based confectionery shell surrounding a filling.
  • the confectionery shell comprises two or more segments having different colors and/or flavors (e.g. each adjacent segment has a different color/flavor).
  • the fat-based confectionery shell comprises a component selected from the group consisting of chocolate, compound coating, cocoa powder, cocoa liquor, fondant, caramel, nougat, peanut butter and combinations thereof.
  • the filling can be, for example, a confectionery liquid, a confectionery paste, fat-based confectionery, solid confectionery and combinations thereof.
  • the filling comprises a component such as, for example, chocolate, compound coating, cocoa powder, cocoa liquor, fondant, caramel, nougat, peanut butter and combinations thereof.
  • At least one of the segments comprises an ingredient such as, for example, real fruit pieces, freeze dried fruit, drum dried fruit, infused fruit, crushed fruit, squeezed fruit, fruit extract, fruit oil, fruit paste, fruit powder, fruit particulates, fruit juice and combinations thereof.
  • the segments of the fat-based confectionery shell have varying widths.
  • the fat-based confectionery shell comprises at least one ingredient such as, for example, malted products, sweeteners, flavors, colors, sensates, acids, medicaments, actives and combinations thereof.
  • the filling comprises at least one ingredient such as, for example, malted products, sweeteners, flavors, colors, sensates, acids, medicaments, actives and combinations thereof.
  • the confectionery product comprises little trans fat or is entirely free of trans fat.
  • the confectionery product comprises little saturated fat or is entirely free of saturated fat
  • the present invention provides a confectionery product comprising a plurality of fat-based confectionery sections.
  • Each of the fat-based confectionery sections comprises a plurality of segments having different colors.
  • the fat-based confectionery sections comprise a component such as, for example, chocolate, compound coating, cocoa powder, cocoa liquor, fondant, caramel, nougat, peanut butter and combinations thereof.
  • At least one of the confectionery sections comprises a filling
  • the filling of the fat-based confectionery section comprises a component such as, for example, chocolate, compound coating, cocoa powder, cocoa liquor, fondant, caramel, nougat, peanut butter and combinations thereof.
  • the filling of the fat-based confectionery section comprises at least one ingredient such as, for example, malted products, sweeteners, flavors, colors, sensates, acids, medicaments, actives and combinations thereof.
  • At least one of the fat-based confectionery sections comprises an ingredient such as, for example, real fruit pieces, freeze dried fruit, drum dried fruit, infused fruit, crushed fruit, squeezed fruit, fruit extract, fruit oil, fruit paste, fruit powder, fruit particulates, fruit juice and combinations thereof.
  • the segments of the fat-based confectionery sections have varying widths.
  • the fat-based confectionery sections comprise at least one ingredient such as, for example, malted products, sweeteners, flavors, colors, sensates, acids, medicaments, actives and combinations thereof.
  • the present invention provides a confectionery product comprising a fat-based confectionery shell surrounding a filling.
  • the fat-based confectionery shell comprises a plurality of segments having different characteristics.
  • the characteristics of adjacent segments can differ according to color, flavor, texture, moisture content, fat content and combinations thereof.
  • the present invention provides a method of making a center-filled confectionery product.
  • the method comprises providing a first fat-based confectionery stream and a second fat-based confectionery stream into an outer chamber of a concentric nozzle.
  • the first stream comprises a different characteristic from the second stream.
  • a confectionery filling is provided into an inner chamber of the concentric nozzle.
  • the first stream, the second stream and the confectionery filling are co-deposited.
  • the first stream and the second stream form confectionery shell comprising a plurality of adjacent segments that completely surround the confectionery filling.
  • the differing characteristic can be, for example, color, flavor, texture, moisture content, fat content and combinations thereof.
  • the present invention provides a method of making a center-filled confectionery product.
  • the method comprises contacting a filling and a fat-based confectionery shell in a concentric nozzle to partially enrobe the filling within the confectionery shell.
  • the confectionery shell comprises a plurality of segments having different characteristics.
  • the partially enrobed filling is deposited in a cavity of a mold.
  • the filling component is completely enrobing within the confectionery shell.
  • the confectionery shell is set within the mold cavity to form the center-filled confectionery product.
  • An advantage of the present invention is to provide a center-filled confectionery having a unique confectionery appearance.
  • Another advantage of the present invention is to provide a center-filled confectionery product that unique confectionery flavors.
  • Still another advantage of the present invention is to provide an improved process for making center-filled confectionery products.
  • FIG. 1 illustrates a perspective view of the center-filled confectionery product in one embodiment of the present invention.
  • FIG. 2 illustrates a cross-section view of the center-filled confectionery product taken substantially along line II-II of FIG. 1.
  • FIG. 3 illustrates a perspective view of the center-filled confectionery product in an alternative embodiment of the present invention.
  • FIG. 4 illustrates a perspective view of the center-filled confectionery product in another embodiment of the present invention.
  • the present invention relates to confectionery products. More specifically, the present invention relates to center-filled confectionery products having a plurality of segments and methods for the center-filled confectionery products.
  • the confectionery product has a uniqueness of strong fruit flavor delivery by utilizing freeze dried or other strongly flavored fruit ingredients in combination with a complimentary counter flavor such as, for example, white chocolate, fondant, white compound coating than compliments and enhances the fruit flavor without masking or overpowering the fruit flavor.
  • the term “segment” means a region of substantially one color (or other suitable characteristic such as flavor, texture, etc.) extending from a point on the surface of the confectionery product and gradually extending toward the outer edge of the candy piece, in which the color extends substantially through the piece to the other surface.
  • the color can gradually increase in width as it extends toward the outer edge of the candy piece.
  • the segments begin from approximately the center of the confectionery and the widths of various of the segments at the outer edge of the candy differ one from another.
  • the present invention provides a confectionery product 10 comprising a plurality of segments.
  • the confectionery product 10 comprises a fat-based confectionery shell 12 surrounding a filling 14.
  • the fat-based confectionery shell 12 comprises a plurality of segments 16.
  • the plurality of segments comprises adjacent segments 16 as illustrated in FIG. 1 with each segment having a different characteristic such as a color/flavor from an adjacent segment.
  • the confectionery shell 12 and the filling 14 can comprise any suitable amount by weight of the entire confectionery product 10.
  • the confectionery shell 12 can comprise from about 40 to about 80% by weight of the confectionery product 10.
  • the filling 14 can comprise from about 20 to about 60% by weight of the confectionery product 10.
  • each segment can extends from the center of the confectionery product in a generally triangular shape out to peripheral edge of the confectionery product. It should be appreciated that the segment can extend from any location on the surface of the confectionery product.
  • the boundaries between adjacent segments can be any suitable shape such as, for example, straight, curved, swirled and combinations thereof.
  • the widths of the adjacent segments can vary from each other along their entire lengths.
  • the pattern of varying widths can be seen all the way around the confectionery product.
  • the segments can also extend axially through the confectionery product from the top surface to the bottom surface. It should be appreciated the segments can comprise any suitable widths. Preferably, the widths can range from approximately 0.05 inch to 0.50 inch.
  • the width and/or border shape of each segment can be the same or vary to a degree to give the confectionery product an aesthetically pleasing appearance.
  • the confectionery products can comprise any number of segments. Preferably, the number of segments ranges from 2-20. More preferably, the number of segments ranges from 10-14.
  • the confectionery product comprises two colors, for example, arranged in alternating segments.
  • the confectionery product can also comprise three or more colors arranged in any suitable order so that the adjacent segments each comprise a different color.
  • the fat-based confectionery shell comprises a suitable fat- based component such as, for example, chocolate, compound coating, cocoa powder, cocoa liquor, fondant, caramel, nougat, peanut butter and combinations thereof.
  • the chocolate can comprise, for example, a white chocolate, milk chocolate, dark chocolate and combinations thereof. It should be appreciated that the fat-based component is capable of forming a shell or casing surrounding a liquid, paste or solid filling.
  • one or more of the segments of the confectionery product can comprise any suitable fruit ingredient.
  • the fruit ingredient can be real fruit pieces, freeze dried fruit, drum dried fruit, infused fruit, crushed fruit, squeezed fruit, fruit extract, fruit oil, fruit paste, fruit powder, fruit particulates, fruit juice and combinations thereof.
  • the fruit could be in the form of particles or pieces, as in a larger grind of fruit or in combination of other ingredients, such as sugar. These ingredients would be used to give an alternative texture and/or further flavor enhancement and/or visual enhancement against the base confection material.
  • the fruit ingredient may comprise any suitable fruit such as, for example, raspberry, orange, strawberry, lemon, grape, apple, pear, peach, cherry, plum, pineapple, apricot etc.
  • the filling comprises a suitable fat-based component such as, for example, chocolate, compound coating, cocoa powder, cocoa liquor, fondant, caramel, nougat, peanut butter and combinations thereof.
  • the filling can comprise a suitable fruit ingredient such as, for example, real fruit pieces, freeze dried fruit, drum dried fruit, infused fruit, crushed fruit, squeezed fruit, fruit extract, fruit oil, fruit paste, fruit powder, fruit particulates, fruit juice and combinations thereof.
  • the center-filled confectionery products can comprise little or no trans fat.
  • the trans fat content could be an amount that that will allow the confectionery product to be labeled as "low trans” and/or as "zero trans.”
  • trans fats generally include palm, coconut and other tropical oils/fats and totally hydrogenated vegetable oils.
  • the center-filled confectionery products can comprise little or no saturated fat content.
  • the saturated fat content could be in an amount that would allow the confectionery product to be labeled as "low saturated fats” and/or as "zero saturated fats.”
  • fats containing saturated fats, such as vegetable oils would be avoided.
  • the present invention provides a confectionery product 110 and 210 comprising a plurality of confectionery sections 112 and 212.
  • Each of the confectionery sections 112 and 212 comprises two or more segments 116 and 216.
  • the segments 116 and 216 may comprise separate colors, flavors (e.g. fruit ingredients) and/or base components (e.g. a chocolate, compound coating, cocoa powder, cocoa liquor, fondant, caramel, nougat, peanut butter and combinations thereof).
  • One or more of the confectionery sections 112 and 212 can comprise a filling (not shown) as described above.
  • the confectionery products 10, 110 and 210 can comprise any suitable weight.
  • the weight of the confectionery product 10 ranges from about 4 to about 100 grams.
  • the weight of the confectionery products 110 and 210 ranges from about 10 to about 500 grams.
  • the present invention provides a method of making a center-filled confectionery product.
  • the method comprises providing a first fat-based confectionery stream and a second fat-based confectionery stream into an outer chamber of a concentric nozzle.
  • the first stream can comprise one or more different characteristics from the second stream.
  • the differing characteristics can be, for example, color, flavor, texture, moisture content, fat content and combinations thereof.
  • a confectionery filling is then provided into an inner chamber of the concentric nozzle.
  • the first stream, the second stream and the confectionery filling are then co-deposited in such a manner that the first stream and the second stream form a confectionery shell comprising a plurality of adjacent segments that completely surround the confectionery filling.
  • the various segments comprise the first and the second stream.
  • the confectionery product can be individually deposited in a mold or on a belt.
  • the confectionery product can also be deposited adjacently and in contact with each other, for example, to form a single product having a plurality of confectionery sections.
  • the size of the deposited piece(s) can vary accordingly to achieve the desired final product.
  • depositing can also comprise layering, leaving and/or extruding and any other similar processes for delivering one or more segments of flowable confectionery material at depositing temperatures.
  • the present invention provides a method of making a center-filled confectionery product.
  • the method comprises contacting a filling and a fat-based confectionery shell in a concentric nozzle to partially enrobe the filling within the confectionery shell.
  • the confectionery shell comprises a plurality of segments having different characteristics.
  • the partially enrobed filling is deposited in a cavity of a mold.
  • the filling component is completely enrobing within the confectionery shell.
  • the confectionery shell is set within the mold cavity to form the confectionery product.
  • the confectionery products in various embodiments of the present invention can be made by any suitable method known by those skilled in the art.
  • the center-filled confectionery product can be made in a single depositing system that does not include a multiple depositing steps as is done in traditional filled chocolate manufacturing process such as those involving peanut butter cup chocolates.
  • each segment of the center-filled confectionery product can have a different characteristic in addition to color and/or flavor.
  • segments can comprise different textures, viscosities, moisture content, fat content, etc. These characteristics in segments can create differences in solubility (e.g. in the mouth) and affect textural and flavor release between the segments as the confectionery product is consumed.
  • the center-filled confectionery products can be produced wherein the confectionery streams that form the segments/filling of the final center- filled composition having a different initial processing characteristic than that of its postprocessing character, hi other words, the segments/filling of the center-filled confectionery product can having one characteristic at the time of processing and another characteristic after processing (e.g. post-processing) and/or at the time of consumption by a consumer (e.g. due to moisture or oil migration between segments/filling of the product).
  • the center-filled confectionery products in embodiments of the present invention can be any suitable size or shape such as, for example, a pellet, sphere, disc, cube, cigarette, spiral, heart, etc.
  • the confectionery products can have any suitable thickness.
  • the confectionery shell and/or the filling can comprise particulates, crystals, particles, nonpareils, smaller beads, etc.
  • the particulates may be, for example, confectionery pieces, vegetable pieces, fruit pieces and/or particulates of sugar, polyols, gum or any other suitable food products.
  • the confectionery segments/filling may also comprise texture changing ingredients that can partially or entirely liquefy the segments/filling over time.
  • Such ingredients may include, for example, acids like lactic acid, malic acid, citric acid and phosphoric acid and enzymes like amylases and proteinases.
  • ingredients such malted products, flavors, sensates, colors (e.g. azo free colors), sweetener, acids, actives and medicaments (e.g. listed below) can go in any segments or fillings of the confectionery products of the present invention.
  • the ingredients can be in the form of encapsulation, compaction, granulation and agglomeration to provide, for example, protected and longer-lasting ingredient components such as flavors and sensates.
  • any or all of the confectionery segments/fillings can comprise any suitable number and combinations of the malted products, flavors, sweeteners (including high intensity), sensates, acids, actives and/or medicaments.
  • Sugar sweeteners generally may include saccharide-containing components commonly known in the confectionery art, including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, tagatose, galactose, corn syrup solids, and the like, alone or in combination.
  • saccharide-containing components commonly known in the confectionery art, including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, tagatose, galactose, corn syrup solids, and the like, alone or in combination.
  • sweeteners may include glycerin, fruit concentrates and fruit pastes.
  • Maltitol may be used as a sugarless sweetener.
  • sugarless sweeteners may include, but are not limited to, other sugar alcohols such as xylitol, sorbitol, erythritol, mannitol, isomalt, lactitol, hydrogenated starch hydrolysates, and the like, alone or in combination.
  • High intensity artificial or natural sweeteners may also be used in combination with the above.
  • Preferred high intensity sweeteners include, but are not limited to sucralose, neotame, aspartame, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, stevioside, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination, hi order to provide longer lasting sweetness and flavor perception, it may be desirable to encapsulate or otherwise control the release of at least a portion of the artificial sweetener.
  • Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fiber extension may be used to achieve the desired release characteristics.
  • Usage level of the artificial sweetener can vary greatly and will depend on such factors as potency of the sweetener, rate of release, desired sweetness of the product, level and type of flavor used and cost considerations.
  • Combinations of sugar and/or sugarless sweeteners may be used in the confectionery.
  • a low calorie confectionery is desired, a low caloric bulking agent can be used.
  • low caloric bulking agents include: polydextrose; Raftilose; Raftilin; Fructooligosaccharides (NUTRAFLORA®); Palatinose oligosaccharide; Guar Gum Hydrolysate (SUN FIBER®); or indigestible dextrin (FIBERSOL®).
  • NUTRAFLORA® Fructooligosaccharides
  • Palatinose oligosaccharide oligosaccharide
  • Guar Gum Hydrolysate SUN FIBER®
  • FIBERSOL® indigestible dextrin
  • the flavorant or flavor used in the confectionery products may include any natural or synthetic oil and/or flavor as is commonly known in the art. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion. The flavor agents can be used in any suitable amount in the confectionery products.
  • Nonlimiting examples of suitable flavorants include natural and synthetic flavoring agents chosen from synthetic flavor oils and flavoring aromatics, and/or oils, oleo resins and extracts derived from plants, leaves, flowers, fruits, vegetables and so forth, and combinations thereof.
  • suitable flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oils, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, oil of sage, oil of bitter almonds, and cassia oil.
  • artificial, natural or synthetic fruit flavors include vanilla, cream, caramel, banana, cocoa, and citrus oil, including lemon, orange, grape, lime and grapefruit and fruit essences including apple, pear, peach, strawberry, raspberry, cherry, plum, pineapple, apricot and so forth.
  • Flavors may also include any suitable pastes, powders and extracts of fruits and/or vegetables.
  • flavors types may salty, meaty, potato chip, etc.
  • flavorants may be used alone or in combination with or without a sensate such as, for example, a cooling or heating agent as is commonly known in the art.
  • the flavorant or flavor may be encapsulated or non-encapsulated. Encapsulated flavorant may be used to increase or decrease the flavor release rate as is commonly known in the art.
  • sensates may be any compounds cause a cooling, heating, warming, tingling or numbing, for example, to the mouth or skin.
  • coolants include menthol substituted p-menthane carboxamides, acyclic carboxamides, menthone glycerol ketals, menthyl lactate, menthyl succinate, 3-l-menthoxypropane-l,2 diol, and spearmint.
  • Non-limiting examples of heating agents may include vanillyl alcohol n-butyl ether, vanillyl alcohol n-propyl ether, vanillyl alcohol isopropyl ether, vanillyl alcohol isobutyl ether, vanillyl alcohol n-amino ether, vanillyl alcohol isoamyl ether, vanillyl alcohol n-hexyl ether, vanillyl alcohol methyl ether, vanillyl alcohol ethyl ether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, iso-propyl alcohol, iso-amylalcohol, benzyl alcohol, chloroform, eugenol, cinnamon oil, cinnamic aldehyde and phosphate derivatives of same.
  • Non-limiting examples of tingling agents may include Jambu Oleoresin or para cress (Spilanthes sp.) (the active ingredient being spiranthol), Japanese pepper extract (Zanthoxylum peperitum) having the active ingredient(s) known as Saanshool-I, Saanshool-II and Sanshoamide, black pepper extract (Piper nigrum) (having the active ingredients chavicine and piperine), echinacea extract, northern prickly ash extract, red pepper oleoresin, and effervescing agents, such as edible acids and bases.
  • Jambu Oleoresin or para cress (Spilanthes sp.) (the active ingredient being spiranthol)
  • Japanese pepper extract Zanthoxylum peperitum) having the active ingredient(s) known as Saanshool-I, Saanshool-II and Sanshoamide
  • black pepper extract Pier nigrum
  • echinacea extract having the active ingredients
  • actives may include, inter alia, anti-oxidants, vitamins, minerals, stimulants, prebiotics, probiotics, enzymes, genetically modified organisms, nutritional supplements, yoghurt ingredients and whitening ingredients.
  • medicaments may include, inter alia, analgesics, antibiotics, antivirals, antihistamines, anti-infiammatories, decongestants, antacids, muscle relaxants, psychotherapeutic agents, insulin, diuretics, anesthetics, antitussives, anti-diabetic agents, bioengineered pharmaceuticals, nutraceuticals, traditional medicines and cardiovascular agents.
  • the resultant product can be used to treat, inter alia: coughs, colds, motion sickness, allergies, fevers, pain, inflammation, sore throats, cold sores, sinus problems, diarrhea, diabetics, gastritis, depression, anxiety, hypertension, angina, and other maladies and symptoms.
  • Specific actives may include, by way of example and not limitation: b-glucan, isoflavones, omega-3 fatty acid, lignans, lycopene, allicin, glucosinolates, limonoids, fructose and a nondialyzable polymeric compound, polyphenols, catechins (e.g.
  • epigallocatechin-3- gallate epigallocatechin, epicatechin-3-gallate, epicatechin
  • phenolics polyunsaturated fatty acids (PUFAs such as omega-3 (n-3) fatty acids), soy protein, soy isolates, conjugated linoleic acid (CLA), caffeine, aspirin, nicotine, echinacea purpurea, ginseng, kola nut, capsicum, nettle, passion flower, St. Johns Wort, valerian, Ma Huang/guarana, kava kava and chamomile.
  • PUFAs polyunsaturated fatty acids
  • soy protein soy isolates
  • CLA conjugated linoleic acid
  • caffeine aspirin
  • nicotine echinacea purpurea
  • ginseng kola nut
  • capsicum capsicum
  • nettle passion flower
  • St. Johns Wort valerian
  • Ma Huang/guarana kava kava and cham
  • Vitamins may include Vitamins A, B-complex (such as B-I, B-2, B-6 and B- 12), C, D, E and K, niacin and acid vitamins such as pantothenic acid and folic acid and biotin.
  • Minerals may include calcium, iron, zinc, magnesium, iodine, copper, phosphorus, manganese, potassium, chromium, molybdenum, selenium, nickel, tin, silicon, vanadium and boron.
  • Specific medicaments may include, by way of example and not limitation: aspirin, acetaminophen, ibuprofen, ketoprofen, cimetodine, ranitidine, famotidine, dramamine, omeprazole, dyclonine, chlorpheniramine maleate, pseudoephedrine, hydrochloride, dextromethorphan hydrobromide, benzocanine, sodium naproxen, hydroxycitric acid, chromium picolinate, phosphatidylserine and insulin.
  • the filling ingredients are combined, cooked and then delivered via a separate stream to the central filling system (e.g. inner chamber of a concentric extruder) to be delivered with the two outer streams.
  • the design of the delivery system is such that the filling enters the outer two (swirled) streams in such a way as to have the outer streams enclose the filling during the depositing process.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne des produits de confiserie à garnissage central et des procédés de fabrication de produits de confiserie à garnissage central. Dans un mode de réalisation, la présente invention fournit un produit de confiserie qui comprend une coque de confiserie à base de graisse entourant un garnissage. La coque de confiserie comprend une pluralité de segments ayant différentes couleurs et/ou arômes.
PCT/US2007/084824 2006-11-16 2007-11-15 Produit de confiserie à garnissage central WO2008061188A2 (fr)

Applications Claiming Priority (2)

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US86616406P 2006-11-16 2006-11-16
US60/866,164 2006-11-16

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WO2008061188A2 true WO2008061188A2 (fr) 2008-05-22
WO2008061188A3 WO2008061188A3 (fr) 2008-06-26

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010054516A1 (fr) * 2008-11-17 2010-05-20 Cadbury India Ltd. Confiserie fourrée et procédé
EP3091846B1 (fr) 2014-01-06 2019-05-08 Kraft Foods R&D, Inc. Produit de confiserie et procédé pour le préparer
IT201900007207A1 (it) 2019-05-24 2020-11-24 Barilla Flli G & R Prodotto da forno composito
RU2807703C1 (ru) * 2023-03-29 2023-11-21 Кристина Александровна Сидорова Способ изготовления конфет с ингредиентами состава
WO2024013295A1 (fr) * 2022-07-13 2024-01-18 Société des Produits Nestlé S.A. Produit de confiserie
WO2024013296A1 (fr) * 2022-07-13 2024-01-18 Société des Produits Nestlé S.A. Produit de confiserie

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6759079B2 (en) * 2001-01-31 2004-07-06 Nestec S.A. Shaped, center-filled confectionery products
US20050260317A1 (en) * 2004-05-18 2005-11-24 Cotten Gerald B Confection center fill apparatus and method

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6759079B2 (en) * 2001-01-31 2004-07-06 Nestec S.A. Shaped, center-filled confectionery products
US20050260317A1 (en) * 2004-05-18 2005-11-24 Cotten Gerald B Confection center fill apparatus and method

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010054516A1 (fr) * 2008-11-17 2010-05-20 Cadbury India Ltd. Confiserie fourrée et procédé
JP2012508566A (ja) * 2008-11-17 2012-04-12 キャドバリー インディア リミテッド 中心充填糖菓および方法
RU2471358C1 (ru) * 2008-11-17 2013-01-10 Кэдбери Индия Лтд. Кондитерское изделие с начинкой в центре и способ
AU2008364174B2 (en) * 2008-11-17 2013-07-18 Cadbury Food Co. Ltd., China Center-filled confection and method
AU2008364174A8 (en) * 2008-11-17 2014-02-13 Cadbury Food Co. Ltd., China Center-filled confection and method
AU2008364174B8 (en) * 2008-11-17 2014-02-13 Cadbury Food Co. Ltd., China Center-filled confection and method
EP3091846B1 (fr) 2014-01-06 2019-05-08 Kraft Foods R&D, Inc. Produit de confiserie et procédé pour le préparer
IT201900007207A1 (it) 2019-05-24 2020-11-24 Barilla Flli G & R Prodotto da forno composito
WO2020239608A1 (fr) 2019-05-24 2020-12-03 Barilla G. E R. Fratelli S.P.A. Produit de boulangerie composite
WO2024013295A1 (fr) * 2022-07-13 2024-01-18 Société des Produits Nestlé S.A. Produit de confiserie
WO2024013296A1 (fr) * 2022-07-13 2024-01-18 Société des Produits Nestlé S.A. Produit de confiserie
RU2807703C1 (ru) * 2023-03-29 2023-11-21 Кристина Александровна Сидорова Способ изготовления конфет с ингредиентами состава

Also Published As

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