# US 11,864,563 B2 · Confectionery product and method of making

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- Number: US 11,864,563 B2
- Document ID: US11864563B2
- Status: Granted
- Kind: B2
- Application number: 17/307,172
- Filed: 2021-05-04
- Published: 2021-08-19
- Granted: 2024-01-09
- 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/US11864563B2

## 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 confectionery comprising:
a cooked sugar confectionery shell; and
a filling within the shell, the filling comprising a laminate of combined alternating overlapping layers of a hard candy and a fat-based confectionery mass, wherein the hard candy has a moisture content less than 5 wt % and the fat-based confectionery mass has a fat content of 20 to 45 wt %.

### Claim 2 (depends on 1)

The confectionery of claim 1, wherein the fat-based confectionery mass comprises a non-tempering fat.

### Claim 3 (depends on 1)

The confectionery of claim 1, wherein the stamped sugar confectionery shell has a thickness between 1 mm and 2 mm.

### Claim 4 (depends on 1)

The confectionery of claim 1, wherein the stamped sugar confectionery shell has a moisture content in the range of 1% to 12% by weight.

### Claim 5 (depends on 1)

The confectionery of claim 1, wherein the filling is at least 40% by weight of the confectionery.

### Claim 6 (depends on 5)

The confectionery of claim 5, wherein the filling is in the range of 40% to 70% by weight of the confectionery.

### Claim 7 (depends on 1)

The confectionery of claim 1, wherein a portion of the filling is exposed by the stamped sugar confectionery shell.

### Claim 8 (depends on 1)

The confectionery of claim 1 further comprising a closing mass deposited over the filling such that the filling is fully encased within the confectionery.

### Claim 9

A confectionery comprising:
a shell, the shell formed from a shell composition selected from the group consisting of a soft chew material, a soft crème, and a soft caramel crème, the shell having a thickness between 0.5 and 3 mm; and
a filling, the filling comprising a hard candy.

### Claim 10 (depends on 9)

The confectionery of claim 9, wherein the shell has a moisture content of between 1% and 12% by weight.

### Claim 11 (depends on 9)

The confectionery of claim 9, wherein the shell is a soft chew material having a moisture content of between 6.2% and 9.2% by weight.

### Claim 12 (depends on 9)

The confectionery of claim 9, wherein the filling further comprises a confectionery composition selected from the group consisting of a fat-based mass, a fruit-based mass, a water-based cooked sugar mass, a sugar free based mass, a powder, and combinations thereof.

### Claim 13 (depends on 12)

The confectionery of claim 12, wherein the filling is a combined lamination of a combination of two different compositions of differing texture.

### Claim 14 (depends on 9)

The confectionery of claim 9, wherein the filling is a mono-deposit of a single composition.