Plastic article or earthenware shaping or treating: apparatus – Preform assembly means and means for bonding of plural... – Means press fitting or forcibly embedding one preform into...
Reexamination Certificate
2001-03-12
2003-09-23
Davis, Robert (Department: 1722)
Plastic article or earthenware shaping or treating: apparatus
Preform assembly means and means for bonding of plural...
Means press fitting or forcibly embedding one preform into...
C425S126200, C425S131100, C425S325000
Reexamination Certificate
active
06623266
ABSTRACT:
TECHNICAL FIELD
The present invention relates to center-filled lollipops and more particularly to hard candy lollipops having a liquid-filled gum center insert.
BACKGROUND OF THE INVENTION
Hard shelled candy lollipops with a center material or insert of a different material are known. Two-phase products of this type include “Tootsie Pops” which have a hard candy outer layer and a softer candy filling in the center. Another known two-phase product is the “Blow Pop,” which has a hard candy shell and a bubble-gum filling in the center.
There also are a number of two-phase gum products on the marketplace, such as “Bubbaloo” and “Freshen-Up”. These individual gum pieces have an outer shell with a soft or syrup-like center filling or core.
To date, it has not been possible to produce an acceptable three-phase candy lollipop product, or a lollipop product with a semi-liquid core, due to difficulties in constraining the semi-liquid core from leaking during manufacture of the product and/or during insertion of the lollipop stick. There are no lollipop products on the market today which have a three-phase constituency, that is which have three distinct layers or areas of different materials, one of which is a semi-liquid-type material.
SUMMARY OF THE INVENTION
It is an object of the present invention to provide an improved candy lollipop-making process. It is also an object of the present invention to provide a system and process for making semi-liquid center-filled lollipop products.
It is a further object of the present invention to provide a system and method for producing a lollipop product with three distinct materials or phases. It is a still further object of the present invention to provide a system and process for making a three-phase lollipop product in which one of the phases is a semi-liquid-type material.
In accordance with the present invention, an improved system and process are provided for making a center-filled lollipop product, the lollipop being center-filled with a gum or bubble gum material and a semi-liquid type material. The gum or bubble gum product is extruded as a “rope” from an extruder and passed through a tube into a batch former apparatus or mechanism. A semi-liquid material is injected into the gum material as it is passed through or ejected from the tube forming a center-filled rope. Molten candy material is transferred from a candy laminator and added to the batch former surrounding the tube member. Rotating conical rollers mold the candy around the tube member and form a candy exterior shell around the extruded center-filled gum.
The three-phase product is then fed through a rope sizer and into a lollipop forming machine. The three-phase extruded product is formed into individual pieces of candy and lollipop sticks are inserted into them as they are rotating and sliding around on the forming head in the lollipop forming machine. The final lollipop products are ejected from the forming machine and transferred by a conveyer system to a cooling tunnel or mechanism. The formed products are shaken and cooled in the cooling tunnel and, once the process is completed, sent to storage for further processing or to a separate department for immediate packaging and shipping.
The present invention provides a flavor release across all three layers or phases which improves the sensory effect to the consumer. The hard candy exterior provides a first satisfying flavor as it dissolves. The gum center provides a chewing attribute together with an additional flavor release. The semi-liquid center fill provides a sudden and high impact of acid and quick dissolution with a sense of surprise and satisfaction. Finally, the bubble gum allows the consumer to continue to blow bubbles even after some of the flavors are released and consumed.
Further benefits, features and details of the invention will become apparent from a review of the following description, when taken in view of the accompanying drawings and appended claims.
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Arenas Demian
Degady Marc
Jani Bharat
Janos Edward M.
Warrington Richard Mark
Cadbury Adams USA LLC
Davis Robert
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