JELLY CONFECTIONERY

The invention relates to methods of producing jelly confectionery products, and to jelly confectionery products themselves. The centre- filled jelly confectionery comprises - a centre filling, - a casing, and - a backing layer, wherein the backing layer has a different visual appearance compared to the casing. According to one embodiment, the centre filling is coloured, the casing comprises a colouring agent, and the backing layer comprises said colouring agent of the casing, at a concentration that is greater than in the casing. According to another embodiment, the centre filling is coloured, the casing is uncoloured, and the backing layer is coloured. There is also provided a method for making a centre- filled jelly confectionery, the method comprising: (a) preparing a liquid jelly confectionery composition comprising bulk sweetener and a hydrocolloid gelling agent, (b) cooking the liquid jelly confectionery composition, (c) depositing the liquid jelly confectionery composition into a mould, (d) depositing the centre filling into a mould so that the liquid jelly confectionery composition deposited in (c) forms a casing around the centre filling to produce a casing containing a centre filling, and (e) applying a backing layer to the casing containing a centre filling, wherein the backing layer is provides a different visual appearance compared to the casing, to form the centre-filled jelly. Steps (c) and (d) can be preformed by co- depositing the liquid jelly confectionery composition and centre filling into the mould. La presente invención se refiere a métodos para producir productos de confitería con base de gelatina, y con productos de confitería con base de gelatina en sí. La confitura con base de gelatina con relleno central comprende - un relleno central, - una envoltura, y - una capa de refuerzo, en donde al capa de refuerzo tiene una apariencia visual diferente en comparación con la envoltura. De acuerdo con una modalidad, el relleno central tiene color, la envoltura comprende un agente colorante, y la capa de refuerzo comprende el agente colorante de la envoltura, a una concentración que es mayor que en la envoltura. De acuerdo con otra modalidad, el relleno central tiene color, la envoltura es incolora, y la capa de refuerzo tiene color. También se proporciona un método para elaborar una confitura con base de gelatina con relleno central, el método comprende: (a) preparar una composición líquida de confitería con base de gelatina que comprende e