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(12) United States Patent (10) Patent No.: US 6,616,963 B1

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(12) United States Patent (10) Patent No.: US 6,616,963 B1 USOO6616963B1 (12) UnitedO States Patent (10) Patent No.: US 6,616,963 B1 Zerby et al. (45) Date of Patent: *Sep. 9, 2003 (54) LAMINATED CANDY PRODUCTS MADE BY 4,847,090 A 7/1989 Della Posta et al. ........ 424/440 AN EXTRUSION PROCESS 4,851.247 A 7/1989 Greenhouse et al. ........ 426/250 4,858,524 A 8/1989 Simelunas et al. ......... 99/450.2 (75) Inventors: Christine Zerby, Marengo, OH (US); 4,878,425. A 11/1989 Butcher et al. ... 99/450.2 Ronald Paul Duffell MacDonald, 2Y- - -2 ... A lso St.TOTT . .Jr. .et . al.. ........... ... Marysville, OH (US); Brian Makela, 4,911,937. A 3/1990 Crosello et al. ............ 426/103 Dublin, OH (US) 4,913,645. A 4/1990 Daouse et al. ..... ... 425/150 4923,706 A 5/1990 Binley et al. ............... 426/516 (73) Assignee: Nestec S.A., Vevey (CH) 4,932,317. A 6/1990 Hoormann ................. 99/450.2 4.949,630 A 8/1990 Knebl ......................... 99/450 (*) Notice: Subject to any disclaimer, the term of this 5,000,969 A 3/1991 Beer .... ... 426/101 patent is extended or adjusted under 35 5,035,905 A 7/1991 Knebl .. ... 426/284 U.S.C. 154(b) by 0 days. 5,073,389 A 12/1991 Weinecke ....... ... 426/103 5,087.464 A 2/1992 Eberhardt et al. .......... 426/231 This patent is Subject to a terminal dis- 5,126,157 A 6/1992 Burwell et al. ............. 426/515 claimer. 5,194.283 A 3/1993 Dupas et al. ............... 426/582 5,437,879 A 8/1995 Kabse et al. ................... 426/5 5,500.234 A 3/1996 Russo ...... ... 426/103 (21) Appl. No.: 09/712,265 5,603.965 A 2/1997 Daouse .... ... 425/130 5,686,128 A 11/1997 Tracy et al. ... 426/284 (22) Filed: Nov. 15, 2000 5,723,164 A 3/1998 ME, ". ... 426/572 (51) Int. Cl." .................................................. A23G 3/06 5,731,020 A 3/1998 Russo ........................ 426/104 5,792,500 A 8/1998 Housset et al. ............. 426/582 (52) U.S. Cl. ....................... 426/660; 426/571; 426/572; 5,843,350 A 12/1998 Maeda et al. .............. 264/40.5 426/659; 426/306; 426/516; 426/517 6,054,166. A 4/2000 Dupart ....................... 426/549 (58) Field of Search ................................. 426/660, 571, 6,183,799 B1 2/2001 Wu et al. ................... 416/516 426/572, 659, 516, 517, 306 FOREIGN PATENT DOCUMENTS (56) References Cited CA 218794O 4/1997 CN 87104646 1/1988 U.S. PATENT DOCUMENTS DE 2426.569 12/1975 1,566,329 A 12/1925 Laskey DE 231.4826 4/1978 1951,694 A 3/1934 Goulstone .. 226/100 DE 34,23727 1/1986 2.478,075 A 8/1949 Baker ........ ... 107/1 DE 34.36578 1/1986 2,742,000 A 4/1956 Hansen et al ... 107/27 DE 298153O2 12/1998 3.213,808 A 10/1965 Schafer ......................... 107/1 EP 530313 A1 11/1993 3,554,137 A 1/1971 Carre et al. .................... 107/4 EP O 653 285 11/1994 3,702.254. A 11/1972 Cassanelli et al. ... 99/139 EP O8O8576 11/1997 3,821,452 A 6/1974 Hayashi ............ ... 426/502 EP O 848 910 A2 6/1998 3.851,084. A 11/1974 Rossen et al. ... 426/343 EP O 848 910 A3 3/2000 3,940,226 A 2/1976 Verhoeven .... ... 425/375 FR 2484376 12/1981 3,968.267 A 7/1976 Ogasa et al. ... 426/570 GB 2O18562 10/1979 4,027,047 A 5/1977 Harima ....................... 426/383 GB 2 084 115 4/1982 4,054,271. A 10/1977 Lanzillo ...................... 366/70 GB 2 13O866 6/1984 4,113,819 A 9/1978 Hayashi et al. ............. 264/173 GB 2 283 699 5/1995 4.279,932 A 7/1981 Koshida et al. ............... 426/89 JP 61265.048 11/1986 4,289,790 A 9/1981 Bruelle ........................ 426/93 JP 61293336 12/1986 4,305,965 A 12/1981 Cheney ..... ... 426/104 JP 62022555 1/1987 4,357,359 A 11/1982 Cloud et al. ... ... 426/103 JP 62061544 3/1987 4,391832 A 7/1983 Haas, Sr. et al. ........... 426/275 JP 62257347 11/1987 4,416,910 A 11/1983 Hayashi et al. ............. 426/502 JP 63068O39 3/1988 4,449.906 A 5/1984 Sienkiewicz et al. .... 425/131.1 JP 633O1749 12/1988 4,536,147 A 8/1985 Groff.......................... 425/323 JP 1153,044 6/1989 4,542,028 A 9/1985 Butcher et al. ............. 426/100 JP 1232963 9/1989 4,563,358 A 1/1986 Mercer et al. ................ 426/89 List tinued t 4,563,363 A 1/1986 Yoon ......... 426/303 (List continued on next page.) 4,647.467 A 3/1987 Pinto ...... 2S2 Primary Examiner Nina Bhat 2. A E. Ruinati "... (74) Attorney, Agent, or Firm Winston & Strawn 4,651,635 A 3/1987 Ally ............................ 99/450 (57) ABSTRACT 4.679,496 A 7/1987 Simelunas et al. ............ 99/450 4,715,803 A 12/1987 Koppa .............. 425/133.1 The invention relates to novel edible laminated structures 4,732,770 A 3/1988 Welygan et al............... 426/94 that have at least one first fluid material interleaved between 4,778,685. A 10/1988 Simelunas et al. .......... 426/297 thin layers of a second fluid material wherein neither of the E. A E. Rogers- - - - - - - - - -45. first fluid material nor the Second fluid material is a hard 4,821,634 A 4/1989 Swanson ................... 00:50 candy mass. 4,822,627 A 4/1989 Clegg et al. ................ 426/101 4,828.854 A 5/1989 Beer .......................... 426/104 22 Claims, No Drawings US 6,616,963 B1 Page 2 FOREIGN PATENT DOCUMENTS SU 591173 1/1978 SU 591.174 1/1978 JP 8OO9887 1/1996 SU 1533630 1/1990 JP 8O10313 1/1996 JP 11056278 3/1999 WO WO 94/02027 2/1994 JP 11299.422 11/1999 WO WO 97O66941 2/1997 SU 459206 4/1975 WO WO 9725874 7/1997 SU 516390 6/1976 WO WO OO/60959 10/2000 US 6,616,963 B1 1 2 LAMINATED CANDY PRODUCTS MADE BY products are coextruded through different channels arranged AN EXTRUSION PROCESS placed side by Side one after the other to define a column of channels. U.S. Pat. No. 4,542,028 discloses a composite frozen TECHNICAL FIELD confection comprising a multiplicity of Superimposed The present invention relates to extruded candy products extruded layers of extrudable confectionery material. Thin having a laminated Structure with a desired texture. layers of a Second confectionery material Such as a fat based confection material are interleaved between layers of a BACKGROUND ART frozen aerated confectionery Such as ice cream. In View of the large amount of candy consumed by U.S. Pat. No. 4,651,635 discloses an apparatus for making consumers, there is always an interest in providing new, multi-layered folded pastries. different, and unusual candies. A popular type of candy are U.S. Pat. No. 5,500,234 discloses a crispy multi-layered laminated candy products. These candy products consist of cookie or Sandwich like product wherein intermediate filler many layers of alternating materials. The texture of the material may be used between the outer crispy or cookie candy product is a result of the laminated Structure and the 15 layers without degradation of the crispiness of the outer materials used to form the laminated Structure. Typically, layers. laminated candy products consist of layers of hard candy Canadian Patent Application No. 2,187,940 discloses a and a fatty paste or fluid Such as peanut butter which is then multilayer dessert comprising at least one heat treated com coated with chocolate or other coating. A candy product with ponent of mousse, creme, jelly, and/or Sauce that is coated a laminated Structure of hard candy and a fatty paste or fluid with a continuous Sterilized layer of fat coating or chocolate. generally has a crunchy texture. There is a need, however, for new laminated candy The conventional proceSS for producing a laminated prod products that have unique texture and mouth feel and uct of hard candy and a fatty paste or fluid product involves provide a unique eating Sensation. heating candy Syrup in a precooker to form a candy mass and boiling the resulting candy mass to produce a Viscous 25 SUMMARY OF THE INVENTION material having a low moisture content. Typically the mois The present invention relates to a laminated edible prod ture content is about 4-5%. The resulting boiled candy mass uct comprising a plurality of Strips layered upon each other, is discharged from the cooker and passed through an aera wherein each Strip comprises at least one first fluid material tion Screw to aerate the candy mass. The aerated candy mass interleaved between at least two layers of a Second, different is then placed on a Steel tempering band which cools the fluid material which completely surrounds the first fluid candy mass to a specified temperature Such that the candy material, wherein the Second fluid material flows at one mass remains pliable. The aerated candy maSS is then temperature but Solidifies at a lower temperature and neither sheeted and the candy sheet is coated with a layer of fatty the first fluid material nor the second fluid material is a hard paste. The layer of fatty paste and aerated candy may be candy mass. In one embodiment at least Some of the Strips Sprinkled with rework prepared from reusable products from 35 comprise a Single first fluid material encased within a Second previous candy bar forming operations.
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