(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 _ . ... _ . .. 12 May 2011 (12.05.2011) WO 2011/054049 Al (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every A23G 3/52 (2006.01) A23G 3/54 (2006.01) kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, (21) International Application Number: CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, PCT/AU20 10/00 1475 DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (22) International Filing Date: HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, 5 November 2010 (05.1 1.2010) KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, (25) Filing Language: English NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, (26) Publication Language: English SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (30) Priority Data: 2009905427 6 November 2009 (06.1 1.2009) AU (84) Designated States (unless otherwise indicated, for every kind of regional protection available): ARIPO (BW, GH, (71) Applicant (for all designated States except US): CAD- GM, KE, LR, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, BURY ENTERPRISES PTE LIMITED [SG/SG]; 346 ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, TJ, Man Boon Lay, Jurong 609528 (SG). 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) Inventors; and LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, (75) Inventors/ Applicants (for US only): ANG, Jane, Hui, SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, Ching [AU/AU]; 32 Koornang Road, Scoresby, Victoria GW, ML, MR, NE, SN, TD, TG). 3179 (AU). JONES, Michelle [AU/AU]; 32 Koornang Road, Scoresby, Victoria 3179 (AU). MUTTON, Philip Published: [AU/AU]; 32 Koornang Road, Scoresby, Victoria 3179 — with international search report (Art. 21(3)) (AU). (74) Agent: GRIFFITH HACK; Level 3, 509 St. Kilda Road, Melbourne, Victoria 3004 (AU). o (57) Abstract: A process for the preparation of a foamed confectionery containing a non-foamed centre filling, the process com prising the steps of (i) preparing a foamed confectionery composition, (ii) depositing the foamed confectionery composition and a o centre filling composition so that the foamed confectionery composition forms a casing around the centre filling, wherein the cas ing is formed from a single deposit of foamed confectionery composition or from two or more separate deposits of foamed confec tionery composition to surround the centre filing, and wherein the centre filling has a water activity of between 0.55 and 0.75, and o a measurement of between 1.5 and 4 centimetres at a centre filling temperature of 33°C when subjected to consistometer testing, (iii) allowing the foamed confectionery composition casing to set to produce the foamed confectionery, wherein the time between deposition of the single or first deposit of foamed confectionery composition, and setting of said single or first deposit of foamed o confectionery composition, is 4 minutes or less so that the centre filling is prevented from dropping through to a surface of the casing. Foamed Confectionery Field The present application relates to foamed confectionery and processes for making foamed confectionery. In particular, the present application relates to centre- filled foamed confectionery. Background Aerated confectionery compositions, such as marshmallows or foamed confectionery are known in the art. Foamed confectionery is made up of two main ingredients: sugar (or sugar substitute) based syrup and structuring agent, usually gelatin, pectin, albumin, egg white, or agar. Typically, the sugar-based syrup is heated to dissolve sugars and/or reduce its water content. It is then combined with the structuring agent to form a slurry. The slurry is further aerated to form a foam. Optionally, colours, flavours and other minor edible ingredients such as edible humectants can be added to the foam. Once the foam is produced, it is formed into the shape of the desired confectionery, either by an extrusion process or a deposition process. Methods of preparation of foamed confectionery generally fall into two main process groups: extruded foamed confectionery and deposited foamed confectionery. In the extrusion process, the foam is extruded through a die to form a rope. The die imparts the desired peripheral shape to the extruded rope. The rope is allowed to rest briefly to set, and then is cut into desired sizes. In the deposition process, the foam is deposited into a mould of the shape of the desired product, and set in the mould. Alternatively, the foam can be deposited onto a surface, and allowed to rest briefly before shaping into the desired shape. Optionally, the extruded/deposited foamed confectionery can be dried. In one form of deposition of foamed confectionery, the foamed confectionery is deposited into a starch bed containing impressions into which the foamed confectionery or marshmallow mixture is deposited. Popular applications for these marshmallows are as an addition to hot chocolate, toasting on a fire, or as an ingredient in cooking (such as "rocky road") . Compared to other confectionery items sold in similar packaging, such as jelly confectionery (jelly babies, etc.), marshmallows are not as commonly consumed as an every-day sweet snack. It would be desirable to provide new variants of foamed confectionery which would be more popular as an every-day sweet snack, rather than an occasional snack or cooking/beverage ingredient. The present applicant has identified that a centre- filled foamed confectionery, in which the centre- filling is a non- foamed filling, would be of interest to consumers as a sweet snack. Whilst such a product is of interest, there are many difficulties to be addressed in preparing such centre-filled foamed confectionery. In extrusion processes, it is possible to produce a foamed confectionery having a centre extruded section which is foamed, but of a different flavour or appearance to the outer section. When the extrusion is divided into individual pieces of the confectionery, the fact that the centre is exposed to the environment is not a problem, as the centre filling is foamed and set, and will not separate or ooze from the confectionery piece. Making centre- filled confectionery having a non- foamed centre filling, such as a liquid or flowable centre filling, is a more difficult prospect. One specific form of deposition, known as one-shot depositing or co-depositing, provides possible opportunities for forming a foamed confectionery- containing a non- foamed centre- filling. However, it is known in the art of one-shot depositing of similar confectionery products, such as jelly confectionery, that the density of the centre filling and the casing needs to be matched to avoid the centre filling from rising in the casing or sinking in the casing, and becoming exposed to the outside of the casing before the product is set. For products having a foamed casing, the foamed confectionery material prior to setting is of a very low density, due to the introduction of air during the foaming process. Thus, it is extremely difficult, if not impossible, to match the density of the non-foamed centre filling, such as a liquid or flowable centre filling, to the casing. Typically, the density of the centre filling is around three times the density of the casing. This tends to result in the centre filling dropping through the casing straight after deposition, and producing a "leaker" in which the centre filling leaks from the casing. Other problems faced in the area of one -shot depositing, such as the formation o tails, also need to- be addressed if a foamed confectionery containing a non- foamed filling is to be successfully produced. It is an ob ect of the present invention to provide a foamed confectionery containing a non-foamed centre filling and a process for the production of a foamed confectionery containing a non- foamed centre filling. Summary According to a first aspect, there is provided a process for the preparation of a foamed confectionery containing a non- foamed centre filling, the process comprising the steps of: (i) preparing a foamed confectionery composition, (ii) depositing the foamed confectionery composition and a centre filling composition so that the foamed confectionery composition forms a casing around the centre filling, wherein the casing is formed from a single deposit of foamed confectionery composition or from two or more separate deposits of foamed confectionery composition to surround the centre filing, and wherein the centre filling has a water activity of between 0.55 and 0.75, and a measurement of between 1.5 and 4 centimetres at a centre filling temperature of 33°C when subjected to consistometer testing; (iii) allowing the foamed confectionery composition casing to set to produce the foamed confectionery, wherein the time between deposition of the single or firs deposit o f foamed confectionery composition, and setting of said single or first deposit of foamed confectionery composition, is 4 minutes or less so that the centre filling is prevented from dropping through to a surface of the casing. There are two main techniques for depositing the foamed confectionery composition: (1) through co-depositing a single deposit o f the foamed confectionery composition with the centre filling; or (2) through depositing a first deposit of foamed confectionery composition, followed by a deposit of the centre filling, and followed by a second deposit of the foamed confectionery composition.