(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.
If the stick is hollow and there are holes in its upper part to grip the candy mass, the liquid filling of the lollipop can easily leak out through said stick. The result is an unacceptable product, namely a lollipop, which eventually may not contain any liquid and wherein the liquid intended to form the filling spreads and solidifies on the stick, making it impossible in practice to wrap the product in packaging material at the final packaging step. In other words, on the basis of the factors set out above, it has been found that when the lollipop is to be formed and marketed with a filling in the liquid state, serious problems can arise at the forming step. As already stated, during the lollipop die-forming step, the liquid composition, i.e. in general the liquid intended to form the filling of the lollipop, tends by nature to seep through the interstices of the die, i.e. the separation areas between the two parts thereof, which are designed to open and close to form the lollipop, and also tends to spread over the hollow stick inserted into the body of the lollipop and leak into said stick.
To sum up, under these circumstances there is a real risk that the liquid used to form the filling of the lollipop may leak out soling the die, in particular through the area adjacent to the point of insertion of the stick, obviously creating problems, as well as involving a non-recoverable loss of the liquid composition used to form the filling of the lollipop. Summary of the invention. The Applicant has found a way of obviating said technical problem by developing the lollipop manufacturing process according to the present invention.
The primary object of the present invention is therefore to devise a process for the manufacture of a confectionery product such as a lollipop with a filling, and to devise a corresponding confectionery product obtainable with said process, which can effectively remedy the drawbacks of the prior art, in particular the fact that the lollipop filling, if offered in liquid form for consumption, may leak out of the edible part of the lollipop onto the die used to form the lollipop, or in general may create problems at the lollipop die-forming and packaging step.
A further object of the present invention is to provide a process for the manufacture of die-formed lollipops marketed for consumption with a filling in the liquid state, which allows the lollipop to be formed, with simultaneous formation of the corresponding filling and insertion of the stick, with no defects, problems or drawbacks, so that after forming the lollipop can be packaged, i.e. wrapped in a sheet of wrapping, with no problems.
A final object of the present invention is to provide a process for the manufacture of lollipops, marketed for consumption with a liquid filling, that is efficient and involves low running costs.
Said objects can be deemed to be fully achieved by the lollipop manufacturing process having the characteristics defined in main independent claim 1 and by the confectionery product in the form of a lollipop conforming to independent claims 11 and 12.
Particular embodiments of the present invention are also defined in the dependent claims. Description of a preferred embodiment of the invention
As already stated, and with reference to the operational block diagram in
Fig. 1, the present invention relates to a die-forming process for the manufacture of lollipops, each containing an internal filling enclosed in a single crust or outer layer made of candy, wherein the process is mainly designed to prevent the problem of leakage of the filling during the lollipop forming step, after insertion of the corresponding stick, if the filling of the lollipop marketed for consumption is in liquid form.
In detail, at the initial step of the process according to the invention, the main ingredients of the outer layer or crust of the lollipop, namely sugar, glucose syrup and water, are weighed and mixed.
After preparation, the syrup is stored in a tank and subsequently precooked until the sugar crystals have completely dissolved.
The syrup is then filtered and pumped into a distribution tank that feeds a cooking device.
In particular at this step the syrup is pumped into a coil heater and then passes through a vacuum cooker wherein the water is partly removed to obtain the liquid material or ingredient used to make the hard sugar candy outer layer.
Any other ingredients, such as colourings, acids or flavourings, designed to be included in the composition can be added at this step to modify the mouthfeel and flavour of the final lollipop. All the ingredients are mixed together in a mixing table with lukewarm water, wherein the ingredients are completely homogenised, while at the same time the candy mass is cooled, thereby converting it from the liquid to the plastic or semi-plastic state.
The cooked, mixed candy mass resulting from this step is then fed and inserted into a batch roller, associated with a central pipe, to produce a hollow rope or an extruded hollow product, formed by the plastic or semi-plastic candy mass, which advances continuously, wherein the central pipe is used to fill the hollow area of said hollow rope or extrusion. In particular, said central tube or pipe fills the hollow rope or extrusion, while it advances, with a filling material comprising a mixture of sugar-based fondant (hereinafter called "fondant mixture") and an invertase enzyme, wherein said mixture is prepared in a Z-type double mixer or similar mixing machine. Said mixing machine in turn feeds the filling material, namely the fondant mixture of fondant and invertase enzyme, in a semi-solid state, to the associated pipe in the batch roller, using an extruder or other similar device which allows the filling material to be pushed into and advanced through said pipe. For sake of clarity, Fig. 1A schematically illustrates this step of the process
according to the invention and the apparatus used therewith wherein, as illustrated
above, the fluid mass of candy, indicated as CAR, is extruded under the action of a pressure P, and the hollow extruded product thus obtained is filled with the fondant
mixture, indicated as MF, via the central pipe CON, to produce at the output of the
apparatus the final rope or extruded product ES, destined to be processed
subsequently, which advances at a given speed, as indicated by an arrow in Fig. 1A. The candy rope or extruded product, filled with the filling material, namely
the fondant mixture, is then cut into a plurality of pieces in a cutting apparatus or
forming die, just before the stick is introduced into each cut piece.
When the stick is inserted into each piece, due to the semi-solid state of the
filling mixture consisting of fondant and invertase enzyme, there is therefore no risk of leakage of filling mixture or material. After insertion of the stick, the lollipops thus formed pass first through a cooling chamber wherein the outer layer of hard candy solidifies.
In particular, in said cooling chamber, the temperature and humidity are
suitably controlled, while the lollipops are kept continuously moving so that they do not lose their shape.
At the same time, the internal filling of the lollipop containing the fondant mixture begins to liquefy due to the action of the invertase enzyme.
A few days after the manufacture of the lollipop, the invertase enzyme has
catalysed and completed the reaction, using the sucrose contained in the fondant as substrate, and has converted the filling material, namely the fondant mixture, into liquid invert sugar which, being completely surrounded by and enclosed in a candy
layer, is unable to leak from said layer, but remains confined in the spherical body of the lollipop. By suitably regulating the dimensions of the rope or extrusion described above, and suitably proportioning the layer of the candy mass and the quantity of fondant and invertase enzyme in the fondant mixture, the final quantity of liquid filling that the final lollipop will contain can be established.
Other ingredients such as flavourings, colourings and acidifiers, in solid or liquid form, can also be added to the fondant mixture to modify its flavour, nutritional properties, structure, or filling appearance. In the present invention, the term "fondant" refers to confectionery products containing sugar crystals mixed and held together in two phases.
In particular the sugar crystals that constitute the solid phase are dispersed in a sugar syrup with high solid content.
The structure of the fondant is semi-solid because the quantity of the liquid syrup wherein the solid sugar crystals are present is relatively low compared with that of the solid sugar crystals. In the fondant mixture according to the invention, sugar hydrolysis, namely the reaction that produces invert sugar in the liquid state, may be obtained by using acids, enzymes or any other chemical hydrolysis reaction suitable to produce glucose and fructose from sucrose.
The invertase enzyme included in the fondant mixture used in the process according to the invention can be selected, for example, from the enzymes usually indicated and recognised by the skilled person by the following names: fructosylinvertase, alkaline invertase, acid invertase, glucosucrase, beta-h-fructosidase and beta-fructosidase. In a preferred embodiment of the present invention, the invertase enzyme selected is β-fructofuranosidase. In the context of the present invention, the term "fondant mixture" indicates and refers to a homogenous mixture of a sucrose-based fondant and an enzymatic solution of invertase enzyme. The die used to produce lollipops usually has a chain or rotary configuration, but any type of die can be used in the context of the present invention.
The candy layer or crust that surrounds the fondant mixture can be made of any confectionery material or composition, including a confectionary material such as a hard candy, a soft candy, a chewy candy or a toffee or nougat candy. The candy material or composition may be sugar-based or sugar-free.
The colourings used in the embodiments according to the present invention may include natural food colourings, natural pigments, artificial colourings, lake colours, and combinations thereof.
The flavourings may include essential oils, aromatic preparations, natural flavouring substances, artificial flavours and combinations thereof.
In addition to the process, the invention also relates to a lollipop, with a filling, obtainable by the process described above.
In particular the lollipop according to the present invention may be supplied in a plurality of different shapes, such as a round, oblong or fruit shape, etc. and packaging types.
The outer shape and flavour of the lollipop may also be enhanced by the presence of two or more candy areas with different colours and flavours. Different designs and configurations of said areas can also be made by means known to the skilled person.
In addition to the above description and by way of further clarification of the characteristics of the invention, Fig. 2, divided into sections (a) e (b), schematically shows a cross-section of a lollipop, indicated in general as 10, made by the process according to the invention, wherein section (a) of Fig. 2 shows lollipop 10 during the die-forming step, with simultaneous insertion of the stick, while section (b) of said Fig. 2 shows lollipop 10, after forming, as marketed for consumption.
As will be seen from said Fig. 2, lollipop 10 consists of a typically spherical body indicated as 11, and a stick 14, inserted into the spherical body 11, which define the edible and inedible parts respectively of lollipop 10. Spherical body 11 in turn consists of an outer portion or crust, usually hard, indicated as 12, made of candy or a similar confectionery material, and an inner filling indicated as 13.
Lollipop 10 is usually formed with a die, indicated in general as ST, in particular of the rotary type mainly consisting of two parts or halves PI and P2 designed to close and open relative to one another to form lollipop 10, as indicated by double arrows f and shown with a dash-dotted line in Fig. 2, section (a).
Moreover, during the die-forming step of lollipop 10 using die ST, stick 14 is inserted by one end thereof 14a into outer candy portion 12 of spherical body 11, as indicated by arrow fl, also in Fig. 2, so that it projects at least partly with said end 14a into the inner portion of body 11 occupied by filling 13.
As will also be seen from section (a) of Fig. 2, filling 13 formed in lollipop
10 during the die-forming step thereof will in turn contain a composition comprising a fondant mixture, indicated as (FON+INV), in semi-solid or plastic form, indicated as 13', consisting of a sugar-based fondant FON and an invertase enzyme INV.
Conversely, in lollipop 10 shown in Fig. 2 section (b) and offered for sale and consumption, filling 13 is in liquid form, indicated as 13", due to the effect of invertase enzyme INV, present in the original fondant mixture (FON+INV) used to form filling 13 which, as illustrated above, when a certain time has elapsed after die-forming of lollipop 10, converts the original sugar-based fondant FON of said original fondant mixture (FON+INV) to a new form, indicated as FON', corresponding to the conversion of the fondant from semi-solid or plastic form 13' to liquid form 13". Variants Variants, modifications and improvements can naturally be made to the lollipop manufacturing process and the corresponding product, described above, while still remaining within the scope of the invention.
For example, in one possible variant, indicated as 10' and schematically illustrated in Fig. 2A, lollipop stick 14, differently from embodiment 10 described above, is inserted, at one end 14a thereof, into spherical body 11 of lollipop 10' without being inserted into or coming into contact with the corresponding filling
13, i.e. fondant FON' in substantially liquid state 13".
Thus in this variant of the process according to the invention, the candy that forms outer portion or crust 12 of edible spherical body 11 of lollipop 10' covers stick 14 at the time of die-forming of lollipop 10'. To complete and supplement the description, some embodiments of the process according to the invention will now be described.
Example 1 - Manufacture of a die-formed lollipop
First, a syrup with the following composition is prepared in a known way using conventional apparatus:
Table 1
The syrup is then cooked in a heater, and colourings and a flavouring are added to produce a candy with the following composition:
Table 2 At this step, 100 kg of the resulting candy composition is brought to a temperature of over 40°C but under 90°C, and fed and inserted into a batch roller having a central teflon-lined tube so as to produce a hollow rope or extruded product. At this step, particles of an edible composition in the solid state comprising a fondant mixture are inserted into the tube via a continuously rotating screw. In particular the screw has a screw rotation speed regulating device to regulate the quantity of filling material, i.e. fondant mixture, that fills the interior of the hollow rope or extrusion.
The rope or extruded product filled with the particles and fondant mixture is then given a suitable diameter. For example, at this step, a rope or extruded product filled with the particles and the fondant mixture and having a total diameter of 9 cm, is adjusted to a diameter of 3 cm using a horizontal rope sized apparatus with five couples of sizing wheels.
The rope or extruded product is then fed continuously to a rotary die equipped with a stick insertion unit. In particular the sticks are inserted into the rope or extruded product through its outer candy part, while about three-quarters of its hollow internal area is occupied by and filled with the fondant mixture.
At the same time the rope or extruded product, with the stick inserted, is immediately formed and cut by the plungers, i.e. the mobile parts of the die, into individual lollipops. The lollipops thus formed have two convex hemispheres separated by a central rim and weigh 12 g each, with a percentage of filling material amounting to up to 40% by weight of the lollipop. The lollipops, after forming, are cooled in a continuous cooling tunnel with controlled temperature and humidity. Example 2 - Preparation of fondant mixture The part consisting of the fondant mixture, to be associated with the candy composition described above in the lollipop manufacturing process, consists, for example, of the following composition:
Table 3 CLAIMS
1. A process for the production of a confectionery product of the type of a lollipop (10) with filling (13), comprising the following steps: a) providing a mass consisting of a cooked candy composition; b) processing the cooked mass of candy to form from it a hollow rope or extruded product made of candy; c) filling the hollow region of said rope or extruded product with an edible
composition comprising a fondant mixture (FON + INV), in the semi-solid
or plastic state, in turn comprising a fondant (FON) based on sugar and an enzyme of the invertase type (INV); d) optionally cutting the filled rope or extruded product into pieces of the desired weight; e) inserting the sticks (14) of the lollipop into said rope or extruded product or into the pieces thus obtained, through the corresponding candy portion; f) die-forming said rope or extruded product or cut pieces into lollipops (10),
wherein each lollipop, thus formed, has a substantially spherical body ( 11),
a stick (14) inserted into it, said body having an inner portion or filling (13)
which comprises the fondant mixture (FON + INV) and is enclosed by an
outer candy region or crust (12) of the spherical body ( 11); and g) cooling the lollipops (10) thus formed, whereby said enzyme of the invertase type (INV) is such as to cause, after a certain time from the forming of the lollipop (10), the conversion of the sugar fondant (FON) of said fondant mixture from the semi-solid (13') or plastic state to the liquid state (FON', 13").
2. Process according to claim 1, wherein the temperature of the candy composition during steps (a) to (f) is higher than the softening point of the fondant mixture (FON + INV). 3. Process according to claim 2, wherein during steps (a) to (f the temperature of the candy composition is higher than 30°C.
4. Process according to claim 3, wherein during steps (a) to (f the temperature of the candy composition is higher than 40°C, but lower than 90°C.
5. Process according to claim 1, wherein step (b) is carried out by an extruder or a batch roller.
6. Process according to any one of claims 1 to 5, wherein prior to step (d) the diameter of the rope or extruded product is adjusted to the desired value by a series of sizing wheels suitable to size the rope or the extruded product.
7. Process according to claim 1, wherein step (c), in which the fondant mixture (FON + INV) comprising the fondant (FON) and the invertase enzyme (INV) fills the hollow region of said rope or extruded product, is carried out in such a way as to maintain the enzymatic activity of the fondant mixture.
8. Process according to claim 7, comprising the use of other food products, such as ingredients or additives, in order to modify the flavour, colour, nutritional properties, structure and other physical properties of the mixture.
9. Process according to claim 7, wherein during steps (c) through (f) the temperature of the fondant (FON) and the invertase enzyme (INV), and possibly of said other food, as defined in claim 8, is lower than 90°C.
10. Process according to any one of the preceding claims, comprising the use of an extruder or any other equipment suitable to feed a semi-solid mixture of fondant and invertase enzyme into the hollow portion of the rope or extruded product formed in step (b) of the same process.
11. Lollipop (10) with filling (13, 13") obtainable by a process according to any one of claims 1 to 10.
12. Die formed lollipop (10) comprising at least the following two portions: an outer portion (12) of a confectionery or candy material; and an inner portion (13), enclosed by said outer portion (12) of candy and containing a filling (13) comprising a sugar fondant (FON'), in a substantially liquid state (13"), wherein the sugar fondant (FON'), in the liquid state, of said filling (13) was formed by conversion, from a semi-solid state (13') to said substantially liquid state (13"), of an original fondant mixture (FON + INV), used to form the filling (13) at the time of forming the lollipop (10), due to the action over time of an invertase enzyme (INV) included in said original fondant mixture (FON + INV), and wherein lollipop (10) further comprises a stick (14) which is inserted, at a corresponding end (14a), into said outer portion (12) of candy and at least partially into said inner portion and into the corresponding filling (13) comprising the fondant (FON') in the substantially liquid state (13").
13. Lollipop (10') according to claim 12, wherein said stick (14) is inserted with said end (14a) into said outer portion (12) but not into said inner portion of lollipop
(10'), i.e. without coming into contact with the corresponding filling (13), namely the fondant (FON') in the substantially liquid state (13"), since the candy material covered stick (14) during the die-forming step of lollipop (10).
14. Die-formed lollipop (10) comprising at least the following two portions: an outer portion (12) made of a confectionery or candy material; and - an inner portion (13), enclosed by said outer candy portion (12) and containing an interior filling (13) comprising a sugar fondant (FON'), characterized in that lollipop (10) has a melting point which is uneven between said outer candy portion (12) and said interior filling (13), since the sugar fondant (FON'), included in interior filling (13), has been formed by conversion, from a semi-solid state (13') to a substantially liquid state (13"), of an original fondant mixture (FON + INV) that was used to form interior filling (13) at the time of forming lollipop (10), due to the action over time of an invertase enzyme (INV) included in said original fondant mixture (FON + INV), and wherein lollipop (10) further comprises a stick (14) which is inserted, at a corresponding end (14a), into said outer candy portion (12) and at least partially into said inner portion and into the corresponding filling (13) comprising the fondant (FON') in said substantially liquid state (13").
A . CLASSIFICATION O F SUBJECT MATTER INV. A23G3/34 A23G3/54 A23G3/56 ADD.
According to International Patent Classification (IPC) or to both national classification and IPC
B . FIELDS SEARCHED Minimum documentation searched (classification system followed by classification symbols) A23G
Documentation searched other than minimum documentation to the extent that such documents are included in the fields searched
Electronic data base consulted during the international search (name of data base and, where practicable, search terms used)
EPO-Internal , WPI Data, FSTA
C . DOCUMENTS CONSIDERED TO B E RELEVANT
Category* Citation of document, with indication, where appropriate, of the relevant passages Relevant to claim No.
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US 5 362 508 A (WHEELER EDWARD L [US] ET 1-14 AL) 8 November 1994 (1994-11-08) col umn 1, l i nes 18-25
US 1 437 816 A (PAINE HOWARD S ET AL) 1-14 5 December 1922 (1922-12-05) c l aim 1
US 2 876 103 A (JULIUS ROSENHEIM) 1-14 3 March 1959 (1959-03-03) c l aim 1; exampl e 4
□ Further documents are listed in the continuation of Box C . See patent family annex. * Special categories of cited documents : "T" later document published after the international filing date or priority date and not in conflict with the application but cited to understand "A" document defining the general state of the art which is not considered the principle or theory underlying the invention to be of particular relevance "E" earlier application or patent but published o n or after the international "X" document of particular relevance; the claimed invention cannot be filing date considered novel or cannot be considered to involve an inventive "L" documentwhich may throw doubts on priority claim(s) orwhich is step when the document is taken alone cited to establish the publication date of another citation or other "Y" document of particular relevance; the claimed invention cannot be special reason (as specified) considered to involve an inventive step when the document is "O" document referring to an oral disclosure, use, exhibition or other combined with one o r more other such documents, such combination means being obvious to a person skilled in the art "P" document published prior to the international filing date but later than the priority date claimed "&" document member of the same patent family
Date of the actual completion of the international search Date of mailing of the international search report
2 March 2016 11/03/2016
Name and mailing address of the ISA/ Authorized officer European Patent Office, P.B. 5818 Patentlaan 2 NL - 2280 HV Rijswijk Tel. (+31-70) 340-2040, Fax: (+31-70) 340-3016 Groh , Bjbrn Patent document Publication Patent family Publication cited in search report date member(s) date
EP 2407031 Al 18-01-2012 EP 2407031 Al 18-01-2012 FR 2962629 Al 20-01-2012
US 5362508 A 08-11-1994 AT 260574 T 15 -03 -2004 CA 2141543 Al 17 -02 -1994 DE 69333435 Dl 08 -04 -2004 DE 69333435 T2 19 -08 -2004 DK 0652714 T3 05 -07 -2004 EP 0652714 Al 17 -05 -1995 ES 2213143 T3 16 -08 -2004 P 3500537 B2 23 -02 -2004 P H07509367 A 19 -10 -1995 US 5362508 A 08 -11 -1994 O 9403077 Al 17 -02 -1994
US 1437816 A 05-12-1922 NONE
US 2876103 A 03-03-1959 NONE