| Title of Invention | "A METHOD FOR COATING LAYERS OF A SUGAR OR SUGARLESS SYRUP MATERIAL ON PIECES OF CONFECTIONERY MATERIAL TO FORM A CRUNCH COATING" |
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| Abstract | A system and process for coating pieces or cores (120) of confectionery material, such as chewing gum, with a sugar-based coating syrup (130) or a sugarless-based coating syrup (130). The solid content of the sugar or sugarless material in the syrup solution (130) is increased, thus reducing the water content and allowing the successive coating layers to be dried more quickly. The syrup solution is maintained at an elevated temperature in order to prevent the syrup solids from precipitating or crystallizing out of solution, using heating jacket (140, 142). |
| Full Text | Cross-Reference to Related Application [0001] This application is a continuation-in-part of U.S. application Serial No. 09/374,935 entitled "Continuous Coating of Gum Materials" filed on August 16, 1999, and incorporated by reference herein. Technical Field [0002] The present invention relates to confectionery products that have an outer shell or coating, and more particularly to processes for coating pieces or cores of a confectionary product, such as gum, with sugar based and sugarless materials. Background of the Invention [0003] The present invention relates generally to confectionery products. More specifically, the present invention relates to confectionery products that have an outer shell or coating, syrups for creating the outer coatings, and processes for coating the products with the syrups and forming hard outer shells. [0004] A wide variety of types of coated confectionery products are known today. These confectionery products include chewing gum and bubble gum. The gum. products generally consist of the water insoluble and a water soluble portion including sweeteners. In a similar vain, it is known to provide a wide variety of different types of chewing gum and bubole gum (hereinafter both generally referred to as "gum" or "chewing gum"). For example, it is also known in creating gum and other confectionery products, to coat the product with an outer or over-coating. The sugar based or sugarless coating can provide an initial sweetness or other desirable property to the consumer, a crunching sensation when chewed by the consumer, and a smooth outer appearance to the product. A number of such chewing gum products are known, such as, for example, the "Chiclets" brand and "Dentyne Ice" brand products. [0005] For coated chewing gums, initially sugar syrups were used to create the coatings or shells. The sugar syrups typically created a product having a smooth appearance, and provided a coating with a crunching sensation to the consumer, as well as an initial burst of sweetness. In recent years, other types of syrups have been utilized for coating gum, such as sugarless syrups. We Claim: 1. A method for coating layers of a sugar syrup material on pieces of confectionery material to form a crunch coating, said method comprising the steps of: (a) introducing pieces of confectionery material into a coating mechanism; (b) forwarding the sugar syrup material from a container housing the sugar syrup material through a conduit to the coating mechanism (c) maintaining the sugar syrup material at an elevated temperature within the container and conduit sufficient to prevent the solids in the sugar syrup material from crystallizing or precipitating out of the sugar syrup material; (d) spraying at least one layer of sugar syrup material on each of said pieces of confectionery material to enable the sugar syrup material to crystallize on the pieces of confectionery material, said sugar syrup material having a solids concentration of 80-84 Brix; and (e) drying said at least one layer of said sugar syrup material in said coating mechanism to form the crunch coating of said sugar syrup material on said pieces of confectionery material. 2. The method as claimed in claim 1, wherein said confectionery material is a chewing gum material. 3. The process as claimed in claim 1, wherein said at least one layer of sugar syrup is dried by heated air. 4. The method as claimed in claim 1, wherein said coating mechanism comprises a rotating drum member. 5. A method of coating layer of a sugarless syrup material on pieces of confectionery material to form a crunch coating, said method comprising the steps of: (a) introducing pieces of confectionery material into a coating mechanism; (b) forwarding the sugarless syrup material from a container housing the sugarless syrup material through a conduit to the coating mechanism; (c) maintaining the sugarless syrup material at an elevated temperature within the container and conduit sufficient to prevent the solids in the sugarless syrup material from crystallizing or precipitating out of the sugarless syrup material; (d) spraying at least one layer of the sugarless syrup material on each of said pieces of confectionery material to enable the sugarless syrup material to crystallize on the pieces of confectionery material, said sugarless syrup material having a solids concentration of 70-74 Brix; and (e) drying said at least one layer of said sugarless syrup material to form the crunch coating of said sugarless syrup material on said pieces of confectionery material. 6. The method as claimed in claim 5, wherein said confectionery material is a chewing gum material. 7. The method as claimed in claim 5, wherein said coating mechanism comprises a rotating drum member. 8. The method as claimed in claim 5, wherein said sugarless syrup material is a polyol selected from the group consisting of maltitol, xylitol, mannitol, erythritol, lactitol, sorbitol, palatinit, or mixtures thereof. 9. The method as claimed in claim 1, wherein the temperature of said syrup material is kept in the range of 75-100°C. 10. The method as claimed in claim 5, wherein the temperature of said sugarless syrup material is kept in the range of 75-100°C. |
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1508-delnp-2004--Form-2-(12-09-2012).pdf
1508-DELNP-2004-Abstract-(09.09.2010).pdf
1508-delnp-2004-Abstract-(12-09-2012).pdf
1508-delnp-2004-assignment.pdf
1508-delnp-2004-Assingment-(12-02-2014).pdf
1508-delnp-2004-Ciams-(12-09-2012).pdf
1508-DELNP-2004-Claims-(09.09.2010).pdf
1508-delnp-2004-Coprrespondence Others-(19-03-2014).pdf
1508-delnp-2004-Correspondence Others-(12-02-2014).pdf
1508-delnp-2004-Correspondence Others-(12-09-2012).pdf
1508-DELNP-2004-Correspondence-Others-(09-09-2010).pdf
1508-DELNP-2004-Correspondence-Others-(29-09-2010).pdf
1508-delnp-2004-correspondence-others.pdf
1508-delnp-2004-correspondence-po.pdf
1508-DELNP-2004-Description (Complete)-(09.09.2010).pdf
1508-delnp-2004-description (complete).pdf
1508-DELNP-2004-Drawings-(09.09.2010).pdf
1508-DELNP-2004-Form-1-(09-09-2010).pdf
1508-delnp-2004-Form-1-(12-09-2012).pdf
1508-DELNP-2004-Form-2-(09-09-2010).pdf
1508-DELNP-2004-Form-3-(29-09-2010).pdf
1508-DELNP-2004-GPA-(09-09-2010).pdf
1508-delnp-2004-GPA-(12-02-2014).pdf
1508-delnp-2004-GPA-(19-03-2014).pdf
1508-delnp-2004-petition-137.pdf
1508-delnp-2004-petition-138.pdf
1508-DELNP-2004-Petition-Other-137-(09-09-2010).pdf
| Patent Number | 265626 | ||||||||||||
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| Indian Patent Application Number | 1508/DELNP/2004 | ||||||||||||
| PG Journal Number | 10/2015 | ||||||||||||
| Publication Date | 06-Mar-2015 | ||||||||||||
| Grant Date | 02-Mar-2015 | ||||||||||||
| Date of Filing | 01-Jun-2004 | ||||||||||||
| Name of Patentee | INTERCONTINENTAL GREAT BRANDS LLC | ||||||||||||
| Applicant Address | 100 DEFOREST AVENUE, EAST HANOVER, NEW JERSEY 07936, USA | ||||||||||||
Inventors:
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| PCT International Classification Number | A 23G3/26 | ||||||||||||
| PCT International Application Number | PCT/IB02/04710 | ||||||||||||
| PCT International Filing date | 2002-11-11 | ||||||||||||
PCT Conventions:
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