Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing
Reexamination Certificate
2000-11-15
2003-09-09
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, C426S306000, C426S516000, C426S517000
Reexamination Certificate
active
06616963
ABSTRACT:
TECHNICAL FIELD
The present invention relates to extruded candy products having a laminated structure with a desired texture.
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 are 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 creme 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 placed 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, creme, 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 and mouth feel and provide a unique eating sensation.
SUMMARY OF THE INVENTION
The present invention relates to a laminated edible product comprising a plurality of strips layered upon each other, wherein each strip comprises at least one first fluid material interleaved between at least two layers of a second, different fluid material which completely surrounds the first fluid material, wherein the second fluid material flows at one temperature but solidifies at a lower temperature and neither the first fluid material nor the second fluid material is a hard candy mass. In one embodiment at least some of the strips comprise a single first fluid material encased within a second fluid material. The first fluid material in the strip may have a variable thickness.
In another embodiment a plurality of first fluid materials are provided between the layers of second fluid material. The plurality of strips may be layered upon each other to form the product and, in one embodiment, the strips may be layered upon each other at an angle to form the edible product.
The second fluid material may solidify at a temperature of less than about 30° C. The first and second fluid materials may be a fat based confectionery coating or a sugar based confectionery paste. In one embodiment the second fluid material is a fat based confectionery coating. The second fluid material may be a chocolate. The first fluid material may be a jelly, nougat, fondant, nut paste, chocolate paste, fat cream, caramel, fudge, flour based paste, cookie dough, marshmallow, or a liquid.
In the laminated edible product of the invention the first fluid material or the second fluid material may include one or more inclusions. The inclusions may be cereals; grains; nuts; pieces of fruit; jelly pieces; pieces of wafers, cookies, or biscuits; candy pieces, or mixtures thereof. The dimensions of the pieces may be from about 0.02 inches to 0.250 inches. The first fluid material or the second fluid material may also include one or more colorings or flavorings.
The laminated edible may also include a coating that surrounds or covers the laminated structure. The coating may be a chocolate or a fudge. The coating may be covered with one or more toppings, such as one or more of sprinkles; nuts; cereals; grains; pieces of fruit; jelly pieces; pieces of wafers, cookies, or biscuits; and candy pieces.
In yet another embodiment the laminated edible product includes a plurality of first fluid materials, wherein one of the first fluid materials is layered on top of another first fluid material to form a multi-layered strip of first fluid materials, which strip is encased with the second fluid material layers.
The thickness of the strips in the laminated edible product may be between about {fraction (1/100)} inch and ⅛ inch and about 2 to 500 strips maybe superimposed to form the product. The layer of superimposed strips may have a thickness of between about 0.01 inches to 4 inch.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The present invention is directed to a laminated edible product wherein a strip of at least one first fluid material encased in a layer of a second fluid material is layered on top of itself. The laminated edible product consists of many thin layers of alternating materials, wherein neither material is a hard candy mass.
By “strip” is meant one or more fluid materials that are simultaneously discharged from a coaxial die to form a product stream wherein one or more first fluid materials is encased between a second fluid material. Preferably, the one or more first fluid materials is completely surrounded by the
MacDonald Ronald Paul Duffell
Makela Brian
Zerby Christine
Bhat Nina
Nestec S.A.
Winston & Strawn
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