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WO 2016/102186 Al 30 June 2016 (30.06.2016) P O P C T

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WO 2016/102186 Al 30 June 2016 (30.06.2016) P O P C T (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2016/102186 Al 30 June 2016 (30.06.2016) P O P C T (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every A23G 3/34 (2006.01) A23G 3/56 (2006.01) kind of national protection available): AE, AG, AL, AM, A23G 3/54 (2006.01) AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, (21) Number: International Application DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, PCT/EP20 15/079073 HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, (22) International Filing Date: KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, ' December 2015 (09.12.2015) MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, (25) Filing Language: English SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, (26) Publication Language: English TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (30) Priority Data: (84) Designated States (unless otherwise indicated, for every MI2014A002246 23 December 2014 (23. 12.2014) IT kind of regional protection available): ARIPO (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, (71) Applicant: PERFETTI VAN MELLE SPA [ΓΓ/ΙΤ]; Via TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, XXV Aprile, 7, 20020 Lainate (MI) (ΓΓ). TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, (72) Inventor: HERNANDEZ, Jordi; PERFETTI VAN LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, MELLE SPA, Via XXV Aprile, 7, 20020 Lainate (MI) SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, (IT). GW, KM, ML, MR, NE, SN, TD, TG). (74) Agent: MINOJA, Fabrizio; Via Plinio, 63, 20129 Milano Published: (ΓΓ). — with international search report (Art. 21(3)) (54) Title: PROCESS FOR MANUFACTURING LOLLIPOP WITH FILLING AND CORRESPONDING PRODUCT OBTAIN ABLE THEREWITH (57) Abstract: A process for manufacturing lollipops with a filling, comprising the following steps: · - providing a mass consisting of a cooked composition of confectionery or candy; · - processing the mass con sisting of the cooked candy composition so as to form a hollow candy rope or extruded hollow product; · - filling the hollow part of the candy rope or extruded hollow product with an edible composition comprising a fondant mixture in the semi-solid state, which in turn comprises a sugar-based fondant and an invertase en zyme; · - optionally cutting the rope or extrusion into pieces of the desired weight; · - inserting the lollipop sticks into the rope or extruded product, or into the pieces thus obtained, through the candy part thereof; and · - forming the rope, extrusion or cut pieces through a die to form the lollipops, in such a way that each lollipop, when formed, presents a body and a stick inserted into it, having a filling comprising the fondant mixture which is enclosed in a candy crust. The pro 00 cess according to the invention has the advantage that during the step of die-forming of the lollipop and in ser Fig. 2 tion of the corresponding stick, no problems of leakage o of liquid or other drawbacks arise due to the fact that the filling is liquid, since the lollipop is filled, at the time of forming, with a composition comprising a fondant mixture in the semi-solid state, which is only o converted to the liquid state after the lollipop is formed, as a result of the action of the invertase contained in said fondant mixture. PROCESS FOR MANUFACTURING LOLLIPOP WITH FILLING AND CORRESPONDING PRODUCT OBTAINABLE THEREWITH The present invention relates to a process for the manufacture of a confectionery product of the type known as die-formed lollipop, and a corresponding product or lollipop obtainable by said process. State of the art The confectionery products or candies commonly known as lollipops usually consist of an edible part such as a candy and an inedible part such as a stick or similar support, attached to the edible candy part. For the sake of clarity, Fig. 3 of the drawings shows some lollipops currently marketed under the "Chupa-Chups" trademark. In particular the edible part of the lollipop, which typically has the shape of a ball or spherical body attached to the stick, may contain a filling inside said ball, which said filling may have various characteristics and flavours, and may be in solid or semi-solid form. For example, the lollipop filling may give the consumer the sensation of a soft candy or a hard candy, and may be formed by a plurality of substances, such as chocolate, cream, fruit jelly or others, with a wide range of flavours. Two methods or processes are currently available for the industrial manufacture of lollipops, namely die-forming or depositing in a mould, both said processes involve the initial availability of a mass of a confectionery material, hereinafter called "candy", which may consist of a number of ingredients. In particular, in ordinary lollipops made of sugar-based candy, the sugar is mixed and dissolved in glucose syrup and water to form a syrup with a 70-90% solid content. Said syrup is then cooked, usually under vacuum, to eliminate most of the water and obtain a product consisting of a hot, semi-liquid mass, usually at a temperature of 130-160°C, with a 1-4% moisture content in the case of a lollipop made by hard candy material, or a higher moisture content in the case of a lollipop made by a softer chew candy that is softer to chew. Other ingredients can also be added to the syrup to give the lollipop a special flavour, appearance and mouthfeel, said addition being made either before or after cooking under vacuum. After this initial step of preparation of the cooked sugar-based syrup, the two lollipop manufacturing processes, namely die-forming and depositing, differ. In the depositing process, a suitable quantity or mass of pre-prepared confectionery or candy material in fluid form is initially deposited in a mould; the candy mass is partly cooled, and the stick is then inserted into it, thus producing lollipops with a smooth outer surface. Conversely, lollipops made by die-forming typically present a characteristic rim on their outer surface, corresponding to the area of separation between the two halves or parts of the die which open and close to form the lollipop, said rim being a distinctive feature of die-formed lollipops. When said two parts of the die, each of which has a concave area to form a corresponding half of the spherical body of the lollipop, are moved towards each other during the lollipop forming step, they never come into direct contact with each other, with the result that the confectionery material adjacent to the separation area between said two parts of the die which move towards each other tends to project from the spherical body of the lollipop, forming a kind of rim in the shape of a circular ring round the body of the lollipop. In lollipop die-forming processes the syrup is usually cooled after cooking, and optionally treated to convert it from a liquid state to a plastic or semi-plastic state. The cooked composition of confectionery material or candy, in the plastic state, resulting from this step of the process, is generally inserted in a batch roller or into the hopper of an extruder or into another suitable device, so as to produce a candy rope or extrusion at the output. In the case of lollipops with a central filling, a hollow or centrally empty rope or empty extruded productis produced by means of an apparatus with standard characteristics, namely a batch roller with a central pipe or an extruder device with a concentric nozzle. At a later step of the lollipop manufacturing process, the insertion of the stick is very important. The sticks, made from a suitable material, must be suitably inserted into the candy part to ensure firm adherence by the lollipop edible part. If the edible or candy part does not provide a sufficient grip onto the stick, there is a risk that said edible part, typically in the shape of a ball or spherical body, will detach from the stick during consumption and may be swallowed, leading to a choking hazard for the consumer. The sticks used to manufacture lollipops are generally made of plastic or paper. If said sticks are made of plastic, they are usually hollow and commonly have recesses or holes in the upper part to improve their grip in the candy mass of the lollipop. The candy mass tends to at least partially fill said recesses or holes due to the pressure applied to said candy mass during the lollipop die-forming step. In industrial production, it is usually easier and less problematic to treat and handle liquid rather than solid materials, as liquid materials can easily be pumped and conveyed through tubes and pipes, and their flow rate can easily be measured. However, these considerations are not true, and not applicable, thus generating a serious technical problem, when the confectionery product to be filled with a liquid material is a lollipop. The difficulties and problems that arise in such case derive mainly from the fact that during the die-forming step, a stick is inserted in the lollipop as illustrated above, and said insertion takes place a fraction of a second before the die closes, so that the liquid used to make the liquid filling of the lollipop tends to leak from the area surrounding the insertion point of the stick.
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