# US 11,026,438 B2 · Confectionery product and method of making > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 11,026,438 B2 - Document ID: US11026438B2 - Status: Granted - Kind: B2 - Application number: 15/121,478 - Filed: 2015-02-27 - Published: 2016-12-15 - Granted: 2021-06-08 - Earliest claimed: 2014-02-27 - Assignees: The Hershey Company - Applicants: The Hershey Company - Inventors: Peter Machado; Julie Hickey; Yvette Pascua Cubides - Web page: https://patentgrep.com/patent/US11026438B2 ## CPC - A23G 3/0072: {Processes for laying down the liquid, pasty or solid materials in moulds or drop-by-drop, on a surface or an article being completed, optionally with the associated heating, cooling, proportioning, cutting cast-tail, antidripping} - A23G 3/007: {the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed} - A23G 3/34: Sweetmeats, confectionery or marzipan; Processes for the preparation thereof - A23G 3/40: characterised by the fats used (containing dairy products A23G3/46) - A23G 3/44: containing peptides or proteins (containing dairy products A23G3/46) - A23G 3/48: containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G3/42) - A23G 3/54: Composite products, e.g. layered, coated, filled - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## 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. ## Claims ### Claim 1 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. ### Claim 2 (depends on 1) The method of claim 1, wherein the cavity is a mold and the confectionery product is free of a shell. ### Claim 3 (depends on 1) The method of claim 1, wherein the cavity is a cooked sugar confectionery shell. ### Claim 4 (depends on 3) The method of claim 3, wherein the cooked sugar confectionery shell is formed by the steps of: 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; and cooling the cooked sugar mass to harden the shell. ### Claim 5 (depends on 1) The method of claim 1, wherein the second confectionery mass is a fat-based composition. ### Claim 6 (depends on 5) The method of claim 5, wherein the fat-based composition comprises a non-tempering fat. ### Claim 7 (depends on 5) The method of claim 5, wherein the fat-based composition comprises less than 8% by weight milk proteins. ### Claim 8 (depends on 1) The method of claim 1, wherein the second confectionery mass has a viscosity in the range of 1000 cP and 7500 cP at the second temperature. ### Claim 9 (depends on 1) The method of claim 1, wherein the second confectionery mass has a moisture content in the range of 0.5 and 1.2 percent by weight. ### Claim 10 (depends on 1) The method of claim 1, wherein the second confectionery mass comprises less than 5% by weight milk proteins, has a moisture content in the range of 0.5 and 1.2 percent by weight, and a viscosity between 1000 cP and 7500 cP when at the second temperature. ### Claim 11 (depends on 1) The method of claim 1, wherein the step of co-depositing is carried out with a volume ratio of the first confectionery mass to the second confectionery mass in the range of 1:5 to 4:1. ### Claim 12 (depends on 11) The method of claim 11, wherein the volume ratio is in the range of 1:2 to 2:1. ### Claim 13 (depends on 1) The method of claim 1, further comprising the step of vibrating the cavity contemporaneously with the step of co-depositing. ### Claim 14 (depends on 1) The method of claim 1, wherein the step of co-depositing is carried out by expelling the first and second confectionery masses as the combined stream at a height between 25 mm and 100 mm above the cavity. ### Claim 15 (depends on 1) The method of claim 1, wherein the molten hard candy composition comprises nut inclusions. ### Claim 16 (depends on 1) The method of claim 1, wherein the second confectionery mass of a non-hard candy composition has a texture other than a hard candy texture. ### Claim 17 (depends on 1) The method of claim 1 further comprising swirling during the co-depositing. ### Claim 18 (depends on 1) The method of claim 1, wherein the first viscosity is substantially matched with the second viscosity. ### Claim 19 (depends on 1) A confectionery made according to claim 1. ### Claim 20 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. ### Claim 21 (depends on 20) The method of claim 20, wherein the step of cooling the cooked sugar mass is contemporaneous with the step of stamping. ### Claim 22 (depends on 20) The method of claim 20, wherein the cooked sugar mass is selected from the group consisting of hard candy compositions, high boil candy compositions, soft crème compositions, sugar alcohols, soft chews, caramels, and combinations thereof. ### Claim 23 (depends on 20) The method of claim 20 further comprising applying a closure mass over the cooled co-deposited masses. ### Claim 24 (depends on 23) The method of claim 23, wherein the closure mass has a composition identical to that of the shell.