Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing
Reexamination Certificate
2001-11-21
2003-07-15
Bhat, Nina (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Carbohydrate containing
C426S571000, C426S572000, C426S659000, C426S519000, C426S517000
Reexamination Certificate
active
06592928
ABSTRACT:
TECHNICAL FIELD
The present invention relates to festooned, laminated edible products having a laminated structure with a desired visual pattern and texture, and methods of making such products having a sticky or flowable mass therein such as by extruding or depositing into a mold.
BACKGROUND ART
In view of the large amount of candy consumed by consumers, there is always an interest in providing new, different, and unusual candies. A popular type of candy is laminated candy products. These candy products consist of many layers of alternating materials. The texture of the candy product is a result of the laminated structure and the materials used to form the laminated structure. Typically, laminated candy products consist of layers of hard candy and a fatty paste or fluid such as peanut butter, which is then coated with chocolate or other coating. A candy product with a laminated structure of hard candy and a fatty paste or fluid generally has a crunchy texture.
The conventional process for producing a laminated product of hard candy and a fatty paste or fluid product involves heating candy syrup in a precooker to form a candy mass and boiling the resulting candy mass to produce a viscous material having a low moisture content. Typically, the moisture content is about 4-5%. The resulting boiled candy mass is discharged from the cooker and passed through an aeration screw to aerate the candy mass. The aerated candy mass is then placed on a steel tempering band which cools the candy mass to a specified temperature such that the candy mass remains pliable. The aerated candy mass is then sheeted and the candy sheet is coated with a layer of fatty paste. The layer of fatty paste and aerated candy may be sprinkled with rework prepared from reusable products from previous candy bar forming operations. Alternatively, the candy sheet can be sprinkled with rework before it is coated with the fatty paste or the candy sheet can be coated with a mixture of fatty paste and rework. The layer of candy mass and fatty paste is then rolled onto itself to give a thicker candy mass with more layers. The plastic mass is then sheeted and cut into individual bars. The whole system is continuous. The resulting candy bar centers can be coated with chocolate or other coatings to produce the final candy product. An example of this process is disclosed in U.S. Pat. Nos. 4,679,496, 4,778,685 and 4,858,524. Due to the rolling, it is only possible to prepare laminated candy products wherein one of the materials is a hard candy. If one of the materials is not a hard candy mass the two materials would simply flow together when they are rolled and a laminated structure would not be obtained.
U.S. Pat. No. 5,437,879 discloses a multi-layered chewing gum gel cream confection. The multi-layered chewing gum comprises at least two separate layers of a chewing gum composition and at least one layer of a hydrophilic confectionery gel cream sandwiched between the at least two separate layers of a chewing gum composition.
U.S. Pat. No. 4,911,937 discloses a chewable, peelable nougat candy comprising at least two layers of nougat wherein each layer of nougat is separable from the adjacent nougat layer by the interposition of a compound coating.
UK Patent Application No. 2 283 699 discloses a method of coextruding multi-layered food products. The food products may be jam, truffle, fondant, caramel, toffee, blancmange, marshmallow, aerated chocolate, batter, fat creams, pumpable pastes, and pumpable sauces. The food products are coextruded through different channels arranged side by side one after the other to define a column of channels.
U.S. Pat. No. 4,542,028 discloses a composite frozen confection comprising a multiplicity of superimposed extruded layers of extrudable confectionery material. Thin layers of a second confectionery material such as a fat based confection material are interleaved between layers of a frozen aerated confectionery such as ice cream.
U.S. Pat. No. 4,651,635 discloses an apparatus for making multi-layered folded pastries.
U.S. Pat. No. 5,500,234 discloses a crispy multi-layered cookie or sandwich like product wherein intermediate filler material may be used between the outer crispy or cookie layers without degradation of the crispiness of the outer layers.
Canadian Patent Application No. 2,187,940 discloses a multilayer dessert comprising at least one heat treated component of mousse, cream, jelly, and/or sauce that is coated with a continuous sterilized layer of fat coating or chocolate.
There is a need, however, for new laminated candy products that have unique texture, desirable visual appearance, and mouth feel, and provide a unique eating sensation. In particular, it is desired to provide festooned laminated candy products having a flowable or sticky mass therein, particularly one that has a reduced or eliminated tendency to stick to its packaging yet still has a visually appealing pattern.
SUMMARY OF THE INVENTION
The invention relates to a festooned-appearance laminated edible product. The product can include at least one first fluid material including a sticky or flowable mass that is arranged to have a festooned or swirled pattern; and at least one second fluid material which completely surrounds and encases the first fluid material and which has a visually translucent thickness but is visually discernable from the first fluid material so that the pattern of the first fluid material is visible through at least a portion of the second fluid material. Alternatively, the product can include a plurality of strips layered upon each other, wherein each strip includes at least one first fluid material comprising a sticky or flowable mass; and at least two layers of a second, different fluid material which completely surrounds and encases the first fluid material and which has a visually translucent thickness, wherein the first fluid material is interleaved between the at least two layers of the second fluid and forms a pattern visible through the second fluid material.
In one embodiment, neither the first fluid material nor the second fluid material is a hard candy mass. Preferably, the first fluid material has a moisture content of at least about 7 weight percent. In a preferred embodiment, each first fluid material includes at least one of jelly, nougat, fat cream, caramel, fudge, cookie dough, peanut butter, colored marshmallow, fondant, paste, liquid, or a combination thereof. In a more preferred embodiment, the first fluid material includes jelly.
The invention can include one or more inclusions in at least one of the first or second fluid materials. The inclusions can include cereals, grains, nuts, fruit pieces, jelly pieces, wafer, cookie, biscuit, candy, or combinations thereof, and have a size of less than about 0.1 inches. The same or different inclusions can be included in the different fluid materials.
In the embodiment with a plurality of strips, the strips preferably have a thickness of about {fraction (1/100)} inch to ⅛ inch. In one preferred embodiment, the layer of superimposed strips has a thickness of about 0.01 to 4 inches. Preferably, about 2 to 500 strips are superimposed to form the product.
In one embodiment of the invention, the moisture content of the first fluid material is greater than about 8 weight percent. In a preferred embodiment of the invention, the visually translucent thickness is less than about 2 mm. In a preferred embodiment, the second fluid material includes a white, translucent fat-based material and the first fluid material includes a darker material visible through the second fluid material.
The invention also relates to a festooned-appearance laminated edible product including a plurality of strips layered upon each other, wherein each strip includes at least one first fluid material including a sticky or flowable mass having a Brix content of less than about 83 percent, and at least two layers of a second, different fluid material which completely surrounds and encases the first fluid material and which has a visually translucent thickness
MacDonald Ronald Paul Duffell
Makela Brian
Zerby Christine
Bhat Nina
Nestec S.A.
Winston & Strawn
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