BE1002178A5 - Produit de confiserie en substance gelatineuse. - Google Patents

Produit de confiserie en substance gelatineuse. Download PDF

Info

Publication number
BE1002178A5
BE1002178A5 BE8701202A BE8701202A BE1002178A5 BE 1002178 A5 BE1002178 A5 BE 1002178A5 BE 8701202 A BE8701202 A BE 8701202A BE 8701202 A BE8701202 A BE 8701202A BE 1002178 A5 BE1002178 A5 BE 1002178A5
Authority
BE
Belgium
Prior art keywords
confectionery product
gelatine
substance
receiving
consistency
Prior art date
Application number
BE8701202A
Other languages
English (en)
Inventor
Pietro Ferrero
Original Assignee
Ferrero Spa
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 Ferrero Spa filed Critical Ferrero Spa
Application granted granted Critical
Publication of BE1002178A5 publication Critical patent/BE1002178A5/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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Produit de confiserie comprenant en combinaison un premier corps façonné (2) en substance gélatineuse à base de sucre, ayant une consistance pâteuse et présentant une cavité (6) définissant un alvéole de réception, et un second corps (8a) de consistance masticable logé dans ledit alvéole de réception.
BE8701202A 1986-10-29 1987-10-22 Produit de confiserie en substance gelatineuse. BE1002178A5 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT5401786U IT208273Z2 (it) 1986-10-29 1986-10-29 Prodotto di confetteria di gelatina

Publications (1)

Publication Number Publication Date
BE1002178A5 true BE1002178A5 (fr) 1990-10-02

Family

ID=11286377

Family Applications (1)

Application Number Title Priority Date Filing Date
BE8701202A BE1002178A5 (fr) 1986-10-29 1987-10-22 Produit de confiserie en substance gelatineuse.

Country Status (5)

Country Link
BE (1) BE1002178A5 (fr)
CH (1) CH673558A5 (fr)
FR (1) FR2605852B1 (fr)
GB (1) GB2196828B (fr)
IT (1) IT208273Z2 (fr)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2226225A (en) * 1988-12-22 1990-06-27 Paradise Cuisine Limited Layered food product
AT395932B (de) * 1990-10-17 1993-04-26 Tree Elisabeth Mag Dr Essbare dekorationsauflage fuer speisen
CH691024A5 (it) * 1996-05-10 2001-04-12 Soremartec Sa Prodotto alimentare stratificato comprendente una pralina.
CH690537A8 (it) * 1996-11-01 2000-12-29 Soremartec Sa Procedimento per realizzare un prodotto alimentareguarnito e prodotto alimentare guarnito realizato con tale procedimento.
CH691651A5 (it) * 1997-03-14 2001-09-14 Soremartec Sa Prodotto alimentare con ripieno e relativo procedimento di realizzazione.
DE69922629T2 (de) * 1999-04-02 2005-05-19 Ferrero Ohg Mbh Gefüllte Waffelhohlkörper mit darauf aufgelegten Pralinen
GB2355641A (en) * 1999-10-28 2001-05-02 Jonathan Fisher Composite confectionary comprising an alcoholic liquid centre
GB2427343A (en) * 2005-06-15 2006-12-27 Asad Meerza Sealed food grade capsule containing alcohol
CA2632365A1 (fr) * 2005-12-12 2007-06-21 Wm. Wrigley Jr. Company Produits de confiserie a coeurs liquides
DE102007031369A1 (de) 2007-07-05 2009-01-08 Mederer Gmbh Süßwaren-Produkt
CN107920552A (zh) 2015-06-18 2018-04-17 朱塞佩·铺卡 含酒精的糖果产品

Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1467351A (en) * 1921-07-02 1923-09-11 Lawrence C Blunt Process for making candy
FR583399A (fr) * 1924-03-22 1925-01-12 Carsons Ltd Procédé pour la fabrication d'articles de confiserie
US1645260A (en) * 1924-02-29 1927-10-11 Blanche K Dustin Method and apparatus for making confections
US2682471A (en) * 1951-06-08 1954-06-29 Prudence M Van Arsdell Confection and process of manufacture
GB784063A (en) * 1954-03-12 1957-10-02 Christopher John Lewis Warren Sweets with covered centres and the manufacture thereof
DE1202116B (de) * 1961-11-15 1965-09-30 James Pascall Ltd Verfahren und Vorrichtung zum Herstellen von Suesswaren
FR1487259A (fr) * 1966-07-22 1967-06-30 Procédé et appareil pour la fabrication de friandises de confiserie
FR1574619A (fr) * 1967-12-15 1969-07-11
FR2115888A5 (fr) * 1970-11-21 1972-07-07 Takeda Chemical Industries Ltd
BE787320A (nl) * 1972-08-08 1972-12-01 Confiserie Dulcia Werkwijze ter vervaardiging van suikergoed en suikergoed volgens deze werkwijze vervaardigd.
FR2144041A7 (en) * 1971-06-29 1973-02-09 Fontlladosa Bernat Soft-filled confectionery item - fitted with handling stick
US4450179A (en) * 1982-06-25 1984-05-22 Nabisco Brands, Inc. Two component soft candy
DE3635858A1 (de) * 1986-10-22 1988-05-05 Egon Overbeck Praline

Patent Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1467351A (en) * 1921-07-02 1923-09-11 Lawrence C Blunt Process for making candy
US1645260A (en) * 1924-02-29 1927-10-11 Blanche K Dustin Method and apparatus for making confections
FR583399A (fr) * 1924-03-22 1925-01-12 Carsons Ltd Procédé pour la fabrication d'articles de confiserie
US2682471A (en) * 1951-06-08 1954-06-29 Prudence M Van Arsdell Confection and process of manufacture
GB784063A (en) * 1954-03-12 1957-10-02 Christopher John Lewis Warren Sweets with covered centres and the manufacture thereof
DE1202116B (de) * 1961-11-15 1965-09-30 James Pascall Ltd Verfahren und Vorrichtung zum Herstellen von Suesswaren
FR1487259A (fr) * 1966-07-22 1967-06-30 Procédé et appareil pour la fabrication de friandises de confiserie
FR1574619A (fr) * 1967-12-15 1969-07-11
FR2115888A5 (fr) * 1970-11-21 1972-07-07 Takeda Chemical Industries Ltd
FR2144041A7 (en) * 1971-06-29 1973-02-09 Fontlladosa Bernat Soft-filled confectionery item - fitted with handling stick
BE787320A (nl) * 1972-08-08 1972-12-01 Confiserie Dulcia Werkwijze ter vervaardiging van suikergoed en suikergoed volgens deze werkwijze vervaardigd.
US4450179A (en) * 1982-06-25 1984-05-22 Nabisco Brands, Inc. Two component soft candy
DE3635858A1 (de) * 1986-10-22 1988-05-05 Egon Overbeck Praline

Also Published As

Publication number Publication date
IT8654017V0 (it) 1986-10-29
FR2605852B1 (fr) 1991-07-05
FR2605852A1 (fr) 1988-05-06
GB8725401D0 (en) 1987-12-02
GB2196828A (en) 1988-05-11
CH673558A5 (en) 1990-03-30
IT208273Z2 (it) 1988-04-29
GB2196828B (en) 1991-01-30

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Legal Events

Date Code Title Description
RE Patent lapsed

Owner name: FERRERO S.P.A.

Effective date: 20011031