Back to results
US 11,026,438 B2Granted
Confectionery product and method of making
AssigneeThe Hershey Company
InventorsPeter Machado, Julie Hickey, Yvette Pascua Cubides
Life of this patent
Estimating the term…
Abstract
Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or a co-deposit of two different compositions of differing textures, such as a hard candy and a fat-based component commingled to form a laminate.
Claims24
A method of forming a confectionery product comprising:
- providing a first confectionery mass of a molten hard candy composition;
- providing a second confectionery mass of a non-hard candy composition;
- contacting the first confectionery mass in a molten state and the second confectionery mass at a nozzle outlet to form a combined stream, the first confectionery mass being at a first temperature and having a first viscosity and the second confectionery mass being at a second temperature in the range of 60° C. to 120° C. and having a second viscosity within 1500 cP of the first viscosity;
- then
- vertically filling a cavity by co-depositing the first and second confectionery masses as the combined stream into the cavity to form a laminate of alternating overlapping layers of the confectionery masses;
- cooling the co-deposited masses in the cavity to form the confectionery product;
- and
- removing the confectionery product from the cavity.
5 more elements
A method of forming a confectionery product comprising:
- providing a flowable or pliable cooked sugar mass;
- depositing the cooked sugar mass into a mold cavity;
- inserting a stamp into the cooked sugar mass in the mold cavity to form a shell having a shell cavity;
- cooling the cooked sugar mass to harden the shell;
- providing a first confectionery mass of a molten hard candy composition;
- providing a second confectionery mass of a composition of a non-hard candy composition;
- combining the first confectionery mass in a molten state and the second confectionery mass to form a combined stream wherein the first confectionery mass being at a first temperature and having a first viscosity and the second confectionery mass being at a second temperature in the range of 60° C. to 120° C. and having a second viscosity within 1500 cP of the first viscosity;
- then
- co-depositing the first and second confectionery masses as a combined stream into the shell cavity to form overlapping layers of the confectionery masses;
- cooling the co-deposited masses in the shell to form the confectionery product;
- and
- removing the confectionery product from the cavity.
9 more elements
Dependencies are inferred from the claim text.