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1. (WO2010072847) LOW TEMPERATURE MOGUL PROCESS AND ALSO THE CONFECTIONARY ARTICLES PRODUCIBLE BY THIS PROCESS
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/2010/072847 International Application No.: PCT/EP2010/054018
Publication Date: 01.07.2010 International Filing Date: 26.03.2010
Chapter 2 Demand Filed: 13.01.2011
IPC:
A23G 3/00 (2006.01) ,A23G 3/02 (2006.01) ,A23G 3/12 (2006.01) ,A23G 3/54 (2006.01) ,A23G 3/42 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
G
COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3
Sweetmeats; Confectionery; Marzipan; Coated or filled products
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
G
COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3
Sweetmeats; Confectionery; Marzipan; Coated or filled products
02
Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
G
COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3
Sweetmeats; Confectionery; Marzipan; Coated or filled products
02
Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
12
Apparatus for moulding candy in the plastic state
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
G
COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3
Sweetmeats; Confectionery; Marzipan; Coated or filled products
34
Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
50
characterised by shape, structure or physical form, e.g. products with supported structure
54
Composite products, e.g. layered, coated, filled
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
G
COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3
Sweetmeats; Confectionery; Marzipan; Coated or filled products
34
Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
36
characterised by the composition
42
characterised by the carbohydrates used, e.g. polysaccharides
Applicants:
INNOGEL AG [CH/CH]; Postfach 663 Bösch 71 CH-6331 Hünenberg, CH (AllExceptUS)
MÜLLER, Rolf [CH/CH]; CH (UsOnly)
INNEREBNER, Federico [CH/CH]; CH (UsOnly)
Inventors:
MÜLLER, Rolf; CH
INNEREBNER, Federico; CH
Agent:
BECKER KURIG STRAUS; Bavariastr. 7 80336 München, DE
Priority Data:
00514/0927.03.2009CH
Title (DE) TIEFTEMPERATUR-MOGULVERFAHREN SOWIE MIT DIESEM VERFAHREN HERSTELLBARE KONFEKTARTIKEL
(EN) LOW TEMPERATURE MOGUL PROCESS AND ALSO THE CONFECTIONARY ARTICLES PRODUCIBLE BY THIS PROCESS
(FR) PROCÉDÉ DU TYPE À MOGUL, À BASSE TEMPÉRATURE, ET ARTICLES DE CONFISERIE OBTENUS AU MOYEN DE CE PROCÉDÉ
Abstract:
(DE) In einem Tieftemperatur-Gießverfahren zur Herstellung von Konfektartikeln auf einer Mogulanlage, wobei quellbare oder lösliche Stärkepartikel in einer flüssigen Phase gemischt und dann diese Masse gegossen wird, wobei die Stärkepartikel erst nach dem Gießen substantiell quellen oder sich lösen, dadurch gekennzeichnet, dass nach Mischen der festen Phase mit der flüssigen Phase die Verweilzeit der Gießmasse derart eingestellt wird, dass das Maximum tM des Verweilzeitspektrums unmittelbar nach Mischen der festen Phase mit der flüssigen Phase bei < 10 min liegt und die Halbwertsbreite tH dieses Verweilzeitspektrums < 10 min ist. Unter Nutzung dieses Verfahrens können insbesondere gefüllte, gummiartige Konfektartikel auf Stärkebasis hergestellt werden. Diese umfassen mindestens eine Füllung und mindestens eine von der Füllung verschiedene Ummantelung, wobei die Ummantelung mindestens einen Zucker und noch Partikel partikulärer Stärke enthält. Die Konfektartikel besitzen bevorzugt eine gummielastische Textur, die der von Gelatineprodukten sehr ähnlich ist, ohne dass hierzu Gelatine eingesetzt werden muss.
(EN) In a low temperature casting process for producing confectionary articles on a Mogul unit, wherein swellable or soluble starch particles are mixed in a liquid phase and then this mixture is cast, wherein the starch particles do not swell or dissolve substantially until after casting, characterized in that, after mixing the solid phase with the liquid phase, the residence time of the casting mass is set in such a manner that the maximum tM of the residence time spectrum immediately after mixing the solid phase with the liquid phase is < 10 min and the half width tH of this residence time spectrum is < 10 min. Using this process, in particular filled starch-based gum-type confectionary articles can be produced. These comprise at least one filling and at least one sheath which is different from the filling, wherein the sheath contains at least one sugar and further particles of particulate starch. The confectionary articles preferably have a rubber-elastic texture which is very similar to that of gelatine products, without gelatine needing to be used therefor.
(FR) L'invention concerne un procédé de coulée à basse température, pour la production d'articles de confiserie dans une installation pour mogul, procédé selon lequel des particules d'amidon gonflables ou solubles sont mélangées dans une phase liquide, la masse obtenue est ensuite coulée, les particules d'amidon, une fois coulées, gonflent sensiblement ou se dissolvent. Le procédé est caractérisé en ce qu'après mélange de la phase solide avec la phase liquide, le temps de séjour de la masse coulée est réglé de façon que le maximum tM du spectre du temps de séjour soit < 10 min , immédiatement après mélange de la phase solide avec la phase liquide, et que la largeur de bande à mi-hauteur tH de ce spectre de temps de séjour soit < 10 min. En utilisant ce procédé, des articles de confiserie à base d'amidon gommeux, en particulier fourrés, peuvent être produits. Ces articles de confiserie comprennent au moins une garniture intérieure et au moins un enrobage différent de cette garniture, l'enrobage renfermant au moins un sucre, ainsi que de l'amidon encore en particules. Les articles de confiserie possèdent de préférence une texture de type gommeux qui est très semblable à celle de produits gélatineux, sans toutefois qu'il y ait de la gélatine à ajouter.
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG)
Publication Language: German (DE)
Filing Language: German (DE)
Also published as:
EP2410865