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WO2003039266A2 - Bonbon fixe sur un batonnet - Google Patents

Bonbon fixe sur un batonnet Download PDF

Info

Publication number
WO2003039266A2
WO2003039266A2 PCT/EP2002/012327 EP0212327W WO03039266A2 WO 2003039266 A2 WO2003039266 A2 WO 2003039266A2 EP 0212327 W EP0212327 W EP 0212327W WO 03039266 A2 WO03039266 A2 WO 03039266A2
Authority
WO
WIPO (PCT)
Prior art keywords
product
candy
stick
candy product
lollipop
Prior art date
Application number
PCT/EP2002/012327
Other languages
English (en)
Other versions
WO2003039266A3 (fr
Inventor
Roberto Colle
Alessandro Bottini
Ivo Di Lernia
Original Assignee
Perfetti Van Melle S.P.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Perfetti Van Melle S.P.A. filed Critical Perfetti Van Melle S.P.A.
Priority to AU2002351837A priority Critical patent/AU2002351837A1/en
Publication of WO2003039266A2 publication Critical patent/WO2003039266A2/fr
Publication of WO2003039266A3 publication Critical patent/WO2003039266A3/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/56—Products with edible or inedible supports, e.g. lollipops
    • A23G3/563—Products with edible or inedible supports, e.g. lollipops products with an inedible support, e.g. a stick

Definitions

  • the present invention relates to a candy product on a stick, commonly known as a lollipop.
  • a lollipop will hereinafter be used to indicate the candy product to which the invention relates.
  • a lollipop comprises a stick, usually tubular, at one end of which a confectionery product consisting of candy or another edible product is placed.
  • the other end of the stick is held in the hand while the product is slowly eaten, usually by being sucked or licked.
  • spherical lollipops are not problem- free. They have, in fact, a projecting median area, usually perpendicular to the stick, which divides the sphere into two segments or two half-spheres. This projecting area may take the form of a band of varying widths or a simple ring-shaped edge, forming projections which are disliked by users.
  • the candy product that constitutes the lollipop is very hard and the projecting edge is very sharp, the user may even suffer cuts to the tongue or lips, especially in the case of children, who are the main users of this product and tend to bite it hard.
  • the purpose of the present invention is to eliminate said drawbacks, and in particular to supply a lollipop which totally eliminates the risk of injury to the consumer and is very comfortable to eat.
  • the lollipop of the invention is characterised by the fact that it has a perfectly rounded shape constituted by a totally smooth, convex surface with no sharp edges or breaks.
  • said convex surface will be substantially spherical.
  • - fig. 1 is a side elevation view of a lollipop according to the invention.
  • - fig. 2 is a view in median section along the line II-II shown in fig. 1 ;
  • - fig. 3 is a view from below of the lollipop shown in fig. 1.
  • the candy product in particular the lollipop according to the invention, is globally indicated by the number 1.
  • a stick 2 which has a tubular shape in the example and is conveniently made of plastic or the like, the top end of which is embedded in a body of confectionery 3, which may be candy or the like.
  • body 3 of the product has a substantially spherical shape, with a perfectly smooth outer surface.
  • Conical cavity 4 in body 3 does not affect the ability of the product to meet the established requirements. Said cavity 4 is due to the manufacturing method used, and may or may not be present or filled with the product. Another essential characteristic of spherical body 3 is that it optionally has 1, 2 or 3 colours.
  • These colours (2 or 3) may be arranged in stripes in a meridian, spiral, or random pattern.
  • a basic mixture is first made with a sugar dissolver, which also meters the addition of glucose syrup.
  • the other ingredients previously prepared in a liquid mixture, are mixed with the sugar and glucose preparation with a volumetric pump.
  • the moist final mixture is cooked in a microfilm cooker equipped with a pre-heating coil.
  • the cooker continuously feeds a hopper fitted with a plurality of metering pistons, for example 18.
  • Each piston dispenses a precise amount of the fluid cooked mass into a mould with spherical cavities which is inclined at the base so that it can be opened.
  • the moulds are fixed to a drive chain.
  • the moulding system can be equipped with two or three hoppers. Each hopper can contain a cooked mass of a different colour. The contents of the 2 or 3 hoppers can be metered simultaneously through a connector plate to produce a lollipop with 2 or 3 visibly well- differentiated colours.
  • the metering nozzles contain a number of holes which determine the number of stripes of each colour (for example, 6 white stripes and 6 red stripes).
  • the mould containing the fluid cooked mass undergoes a first cooling stage.
  • the stick is inserted into the spherical cavity containing the cooked mass, still semi-fluid, using a mechanical system located above the mould drive chain.
  • the stick penetrates into the cooked mass for a certain length, for example 12 mm, and is retained there for a certain period, at least until the cooked mass is sufficiently hard.
  • the mould then enters an air-cooling tunnel where the cooked mass cools and gradually hardens.
  • the mould is opened by a mechanical system, and the product drops onto a conveyer belt which conveys it to the outlet of the cooling tunnel.
  • a mechanical system closes the mould, which is ready to start a new cycle.
  • Microfilm cooking ensures that the product is perfectly smooth.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Toys (AREA)

Abstract

L'invention concerne un bonbon de type sucette, comprenant un bâtonnet (2) dont une extrémité est intégrée dans un bonbon en boule (3) de forme entièrement convexe, et en particulier de forme sphérique, avec une surface extérieure lisse.
PCT/EP2002/012327 2001-11-06 2002-11-05 Bonbon fixe sur un batonnet WO2003039266A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002351837A AU2002351837A1 (en) 2001-11-06 2002-11-05 Candy product on a stick

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITMI20012321 ITMI20012321A1 (it) 2001-11-06 2001-11-06 Prodotto dolciario con stesso
ITMI2001A002321 2001-11-06

Publications (2)

Publication Number Publication Date
WO2003039266A2 true WO2003039266A2 (fr) 2003-05-15
WO2003039266A3 WO2003039266A3 (fr) 2007-12-06

Family

ID=11448572

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2002/012327 WO2003039266A2 (fr) 2001-11-06 2002-11-05 Bonbon fixe sur un batonnet

Country Status (3)

Country Link
AU (1) AU2002351837A1 (fr)
IT (1) ITMI20012321A1 (fr)
WO (1) WO2003039266A2 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20180168181A1 (en) * 2011-06-30 2018-06-21 Richard Alimenti Deposited hard shell and soft chewy center candy and method of making
US10429178B2 (en) 2011-07-08 2019-10-01 Carl Zeiss Industrielle Messtechnik Gmbh Correcting and/or preventing errors during the measurement of coordinates of a work piece

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB262005A (fr) * 1900-01-01
US1971560A (en) * 1928-10-22 1934-08-28 Parker Meyer Dennis Company Candy and holder therefor
US2246778A (en) * 1939-12-21 1941-06-24 Edward E Cahoon Safety handle for confections
GB1058879A (en) * 1965-12-24 1967-02-15 Marius Michael Schwartz Improvements in or relating to candy sweetmeats
FR2129143A5 (en) * 1971-03-17 1972-10-27 Konorski Jean Cosmetic or confectionery support - with non -injurious rounded ends suitable for cotton buds
US4141578A (en) * 1977-11-21 1979-02-27 Victor Zinder Holder stick for a confectionary product
GB2054445A (en) * 1979-07-25 1981-02-18 Aquarius C Machine for the manufacturing of lollies
US4692339A (en) * 1982-09-30 1987-09-08 Stetson Charles G Process for addition and stabilization of vitamin C in a hard candy-like comestible
US4551329A (en) * 1984-01-20 1985-11-05 Joan Harris Oral medicament lollipop
BE901956A (nl) * 1985-03-18 1985-07-16 Enrique Bernat Fontliadosa Werkwijze voor het vervaardigen van lolly's inrichting hiertoe aangewend en produkt hierdoor bekomen.
FR2647009A1 (fr) * 1989-05-17 1990-11-23 Mursol Revet Sols Batonnet de securite, et coton-tige et confiserie ainsi equipes
DE19812666A1 (de) * 1998-03-23 1999-09-30 Wolfgang Eberlein Genußmittelsortiment
US6177110B1 (en) * 1998-06-23 2001-01-23 Candy Novelty Works Ltd. Lollipop with edible stick
US6054158A (en) * 1998-06-23 2000-04-25 Candy Novelty Works Ltd. Magnifying lollipop
GB2341305A (en) * 1998-08-20 2000-03-15 Ryford Ltd Lollipop stick made from plastics material

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20180168181A1 (en) * 2011-06-30 2018-06-21 Richard Alimenti Deposited hard shell and soft chewy center candy and method of making
US10429178B2 (en) 2011-07-08 2019-10-01 Carl Zeiss Industrielle Messtechnik Gmbh Correcting and/or preventing errors during the measurement of coordinates of a work piece

Also Published As

Publication number Publication date
AU2002351837A1 (en) 2003-05-19
AU2002351837A8 (en) 2008-02-28
WO2003039266A3 (fr) 2007-12-06
ITMI20012321A1 (it) 2003-05-06

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