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1. WO2006096412 - CENTER-FILLED JELLY CONFECTIONS

Publication Number WO/2006/096412
Publication Date 14.09.2006
International Application No. PCT/US2006/007285
International Filing Date 28.02.2006
IPC
A23G 3/54 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
50characterised by shape, structure or physical form, e.g. products with supported structure
54Composite products, e.g. layered, coated, filled
A23G 3/44 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
36characterised by the composition
44containing peptides or proteins
A23G 3/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
CPC
A23G 3/007
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
0002Processes of manufacture not relating to composition and compounding ingredients
0063Coating or filling sweetmeats or confectionery
0065Processes for making filled articles, composite articles, multi-layered articles
007the 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
A23G 3/54
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
50characterised by shape, structure or physical form, e.g. products with supported structure
54Composite products, e.g. layered, coated, filled
A23G 3/545
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
50characterised by shape, structure or physical form, e.g. products with supported structure
54Composite products, e.g. layered, coated, filled
545hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
A23L 29/269
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
269of microbial origin, e.g. xanthan or dextran
A23L 29/284
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
275of animal origin, e.g. chitin
281Proteins, e.g. gelatin or collagen
284Gelatin; Collagen
A23L 29/37
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
30containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
37Sugar alcohols
Applicants
  • WM. WRIGLEY JR. COMPANY [US]/[US] (AllExceptUS)
  • ROYO, Angel, Palomes [ES]/[ES] (UsOnly)
  • GARCIA, Albert, Xambo [ES]/[ES] (UsOnly)
  • FITER, Ignasi, Cugat [ES]/[ES] (UsOnly)
Inventors
  • ROYO, Angel, Palomes
  • GARCIA, Albert, Xambo
  • FITER, Ignasi, Cugat
Agents
  • SHURTZ, Steven, P.
Priority Data
60/658,84004.03.2005US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) CENTER-FILLED JELLY CONFECTIONS
(FR) CONFISERIES GÉLIFIÉES FOURRÉES
Abstract
(EN)
A center-filled jelly product is made with (a) a liquid filling containing between about 0.5% and about 5% flavor and (b) jelly material completely encasing the liquid filling, the jelly material comprising between about 9% and about 19% gelling agent. The liquid center filling provides the product with a strong initial flavor impact when bitten into. In an embodiment, the outer jelly material is transparent, and maintains a well-defined boundary with the liquid center filling. The outer jelly material provides a chewy texture to the product. The product is made by (a) making an outer jelly confection by (i) dissolving a gelling agent in water to form a gelling solution; (ii) heating a syrup containing a bulk sweetener to form a first mass; and (iii) mixing the first mass, the gelling solution and optionally one or more secondary ingredients to form a second mass; (b) making a liquid filling by mixing a thickening agent, one or more bulk sweeteners, water and flavor to form a liquid filling; and (c) depositing the second mass at a temperature of between about 60°C and about 85°C, and the liquid filling at a temperature of between about 50°C and about 85°C, into a mold such that the liquid filling is totally encased by the second mass and the second mass will fill into at least a portion of the shape of the mold.
(FR)
Produit gélifié fourré constitué (a) d'un fourrage liquide contenant entre environ 0,5 % et environ 5 % d'arôme et (b) d'une matière gélifiée enrobant complètement le fourrage liquide, la matière gélifiée comprenant entre environ 9 % et environ 19 % d'agent gélifiant. Le fourrage liquide confère au produit une forte sensation gustative initiale lorsqu'on le croque. Dans un mode de réalisation, la matière gélifiée extérieure est transparente et maintient une ligne de séparation bien définie avec le fourrage liquide. La matière gélifiée extérieure confère une texture tendre au produit. Le produit est fabriqué (a) en fabriquant une confiserie gélifiée extérieure (i) en dissolvant un agent gélifiant dans de l'eau pour former une solution gélifiante ; (ii) en chauffant un sirop contenant un édulcorant en masse pour former une première masse ; et (iii) en mélangeant la première masse, la solution gélifiante et facultativement un ou plusieurs ingrédients secondaires pour former une seconde masse ; (b) en fabriquant un fourrage liquide en mélangeant un agent épaississant, un ou plusieurs édulcorants en masse, de l'eau et un arôme pour former le fourrage liquide ; et (c) en déposant la seconde masse à une température comprise entre environ 60°C et environ 85°C et le fourrage liquide à une température comprise entre environ 50°C et environ 85°C dans un moule de façon à ce que le fourrage liquide soit complètement enrobé par la seconde masse et que la seconde masse garnisse au moins une partie de la forme du moule.
Also published as
Latest bibliographic data on file with the International Bureau