Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing
Reexamination Certificate
2001-08-27
2003-09-23
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
06623784
ABSTRACT:
TECHNICAL FIELD
The present invention relates to methods of molding candy products having a laminated structure with a desired texture and the resultant candy products having a sticky or flowable mass therein.
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 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 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. In particular, it is desired to be able to prepare a laminated candy product having a flowable or sticky mass therein, particularly one that has a reduced or eliminated tendency to stick to its packaging.
SUMMARY OF THE INVENTION
The invention relates to a method of producing a laminated edible product comprising depositing in each of a plurality of molds a first plurality of layers of at least one first fluid material interleaved between a second plurality of layers of a second fluid material that flows at one temperature but solidifies at a lower temperature; and coating a portion of the first and second plurality of layers in each mold with an edible material to form the laminated edible product.
One of the beneficial features of the invention is that neither the first fluid material nor the second fluid material of the laminated edible product is a hard candy mass. Preferably, at least one of the first fluid material and the second fluid material has a moisture content of greater than about 7 percent by weight. The second fluid material advantageously comprises a fat-based confectionery material, sugar based confectionery paste, or both.
If desired, the edible material can be the second fluid material. In this embodiment, the second fluid material can be chocolate, a compound coating, or both. Thus, when the edible material is at least one chocolate, it can be arranged so that it completely surrounds and encapsulates the first fluid material, thus preventing the first fluid material from coming in contact with the packaging material for the product. This enables the first fluid material to be a relatively sticky material such as jelly, and yet the product will not stick to a wrapper under ambient conditions. This is facilitated by selecting the second fluid material to be one that solidifies at a temperature of about 30° C.
Another embodiment of the 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 comprising a sticky or flowable mass having a moisture content of at least about 7 weight percent; and at least two layers of a second, different fluid material which completely surrounds and encases the first fluid material, wherein the first fluid material is interleaved between the at least two layers of the second fluid, which second fluid flows at one temperature but solidifies at a lower temperature. Again, the invention is designed so that it can include a wide variety of confectionery materials, but where neither the first fluid material nor the second fluid material is a hard candy mass.
The sticky or flowable mass can be any one of jelly, caramel, fondant, paste, liquid, or a combination thereof. In one embodiment, this mass has a low viscosity, i.e., a greater moisture content or a reduced solids content. The jelly is preferably a pectin-based jelly. Also, at least one of the first or second fluid materials comprises one or more inclusions. Typical inclusions comprise cereals, grains, nuts, fruit pieces, jelly pieces, wafer, cookie, biscuit, candy, or combinations thereof, and they have a preferred size of about 0.02 inches to 0.25 inches.
Also, the first and second layers in the product can be superimposed upon each other w or may disposed at any angle relative to each other to provide designs in-the final product. These strips may have a thickness of about {fraction (1/100)} inch to ⅛ inch, and advantageously, a
MacDonald Ronald Paul Duffell
Makela Brian
Zerby Christine
Bhat Nina
Nestec S.A.
Winston & Strawn
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