CN101378664A - Multilayered confectionery products and methods regarding same - Google Patents

Multilayered confectionery products and methods regarding same Download PDF

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Publication number
CN101378664A
CN101378664A CNA2006800531146A CN200680053114A CN101378664A CN 101378664 A CN101378664 A CN 101378664A CN A2006800531146 A CNA2006800531146 A CN A2006800531146A CN 200680053114 A CN200680053114 A CN 200680053114A CN 101378664 A CN101378664 A CN 101378664A
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Prior art keywords
layer
candy
confectionery
confectionary products
water
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Chinese (zh)
Inventor
玛格丽特·L·杨
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WM Wrigley Jr Co
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WM Wrigley Jr Co
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    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • 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
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different foodstuffs

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

Abstract

Multilayered confectionery products and methods for making same are provided. In an embodiment, the present invention provides a confectionery product comprising at least distinct three confectionery layers, wherein at least one of the confectionery layers has a first texture during processing and a second texture after processing that is different from the first texture. The differences in texture can result from, for example, water or oil migration between adjacent layers.

Description

Multilayer confectionary products and correlation technique thereof
Background technology
Present invention relates in general to confectionary products.More specifically, the present invention relates to multilayer confectionary products and correlation technique thereof.
Exist many types to have double-deck confectionary products or composition.These confectionary products can comprise for example chewing gum or candy.In having the double-layer product of the mutually different layer of matter structure, manufacturing has processed complex.In addition, thus some layers matter structure too the difficulty can not be processed into their final required matter structure (textural) forms (for example, hard or soft).Yet the consumer can like having the candy that multilayer is formed, and wherein each layer has different matter structures.
Therefore need the unique confectionary products of preparation, this product has a plurality of layers, and wherein each layer has bigger stability and control aspect moisture and the structural stability.
Summary of the invention
The present invention relates to multilayer confectionary products and preparation method thereof.For example, in one embodiment, the invention provides the confectionary products that comprises three or more at least different confectionery substrate.
In one embodiment, at least one confectionery substrate has the first matter structure and have the second matter structure that is different from the described first matter structure after processing (for example back processing) during processing.
In one embodiment, to become the second matter structure by the first matter structure be to be caused by the water between adjacent confectionery substrate migration to confectionery substrate.
In one embodiment, each confectionery substrate have the water activity of himself and wherein water migration be that difference by water activity between the adjacent confectionery substrate causes.
In one embodiment, to become the second matter structure by the first matter structure be to be caused by the oil between adjacent confectionery substrate migration to confectionery substrate.
In one embodiment, each confectionery substrate have the oil concentration of himself and wherein oil migration be that difference by oil concentration between the adjacent confectionery substrate causes.
In one embodiment, each confectionery substrate is the material that is selected from chewing gum, powder, liquid, paste, hard candy, fat-based candy, crystallization paste, compressing tablet (pressed tablet), solid foam, shear thickening fluid, reworks (rework) and combination thereof at least.
In one embodiment, one of them confectionery substrate comprises dressing.
In one embodiment, described dressing comprises at least a component that is selected from sugar, polyalcohol and combination thereof.
In one embodiment, confectionery substrate comprises at least a composition that is selected from malt product, sweetener, flavorant, pigment, sensation generation thing (sensate), acid, medicament, active matter and combination thereof.
In one embodiment, at least one layer comprises and is selected from hard candy (hard boiled), anti-confectionery composition of chewing sugar, caramel, soft sweets, chocolate, compound dressing, jelly, oligodendrocyte glycoprotein, glassy state sugar, crystalline state sugar, nougat, Radix Glycyrrhizae, taffy, fruit leather and combination thereof.
In another embodiment, the invention provides the confectionary products that comprises at least three confectionery substrate.Ground floor comprises candy center.The second layer comprises the dressing that surrounds described candy center.The 3rd layer comprises candy shell.Described dressing provides the water migration of baffle element to be caused by water absorption character between control candy center and the candy shell.
In going back another embodiment, the invention provides the confectionary products that comprises at least three confectionery substrate.Ground floor comprises candy center.The second layer comprises the dressing that surrounds described candy center.The 3rd layer comprises candy shell.Described dressing provides the water migration of baffle element to be caused by hydrophobic property between control candy center and the candy shell.
In an alternative embodiment, the invention provides the confectionary products that comprises at least three confectionery substrate.Ground floor comprises candy center.The second layer comprises the dressing that surrounds described candy center.The 3rd layer comprises candy shell.Described dressing provides the oil migration of baffle element to be caused by thin fat characteristic between control candy center and the candy shell.
In another embodiment, the invention provides the confectionary products that comprises at least three confectionery substrate.Ground floor comprises candy center.The second layer comprises the candy shell of surrounding described candy center.The 3rd layer comprises another candy shell of surrounding the described second layer.Ground floor, the second layer and the 3rd layer respectively have water content or the water activity that causes or prevent the water migration between the adjacent layer.As a result, ground floor, the second layer and the 3rd layer can respectively have the matter structure that changes because of the water migration.
In going back another embodiment, the invention provides the confectionary products that comprises at least three confectionery substrate.Ground floor comprises candy center.The second layer comprises the candy shell of surrounding described candy center.The 3rd layer comprises another confectionery substrate of surrounding the described second layer.Ground floor, the second layer and the 3rd layer respectively have the oil content that causes or prevent the oil migration between liquid center, edible casing and the candy shell.As a result, ground floor, the second layer and the 3rd layer can respectively have the matter structure that changes because of the oil migration.
In an alternative embodiment, the invention provides the method for preparing confectionary products.For example, this method comprises: the first candy center layer is provided; Surround the described first candy center layer with second confectionery substrate; Surround described second confectionery substrate with the confectionery layer; And the component that is selected from water, oil and combination thereof is moved between the layer of confectionary products.
In another embodiment again, the invention provides the method for preparing confectionary products.For example, this method comprises: at least one candy center is deposited in the mould; With second confectionery substrate is joined in the described mould to surround described candy center layer with this second confectionery substrate; The confectionery layer is joined in the described mould to surround described second confectionery substrate with this confectionery layer; And the component that is selected from water, oil and combination thereof is moved between the layer of confectionary products.
In another embodiment, the invention provides the method for preparing the multilayer confectionary products.For example, this method comprises: first confectionery material, second confectionery material and confectionery material are joined in the extruder; With first, second and confectionery material coextrusion to form the multilayer confectionary products; This confectionary products is cut into slices; And the component that is selected from water, oil and combination thereof is moved between the material of multilayer confectionary products.
In going back another embodiment, the invention provides the method for preparing the multilayer confectionary products.For example, this method comprises: first confectionery material, second confectionery material and confectionery material are provided; These confectionery materials are co-deposited on the device that is selected from mould, band and combination thereof, to form the multilayer confectionary products; And the component that is selected from water, oil and combination thereof is moved between the layer of multilayer confectionary products.
In an alternative embodiment, the invention provides the method for preparing confectionary products.For example, this method comprises: first confectionery substrate is provided; Described first confectionery substrate of lamination and second confectionery substrate; Described second confectionery substrate of lamination and confectionery layer; And the component that is selected from water, oil and combination thereof is moved between the layer of multilayer confectionary products.
In going back another embodiment, the invention provides the method for preparing confectionary products, this method comprises: first confectionery substrate is provided; Add second confectionery substrate to described first confectionery substrate; Add the confectionery layer to described second confectionery substrate; And the component migration between the layer of confectionary products that prevents to be selected from water, oil and combination thereof.
As following in detail as described in, the first being processed of confectionary products, during and/or afterwards, by controlling the amount of water content, water activity, oil content in each material or the layer or its combination, can promote or prevent the water content between confectionery material or the layer and/or the migration of oil content.
An advantage of the invention is provides the multilayer candy with unique matter structure layer.
Another advantage of the present invention provides the multilayer confectionary products that has controlled moisture (for example, water) and/or oil migration between the adjacent layer of confectionary products.
Another advantage of the present invention provides improving one's methods of preparation multilayer confectionary products.
Additional features and advantage will be described at this paper, and will be apparent from the following specific embodiment and accompanying drawing.
Description of drawings
Fig. 1 has illustrated the cutaway view of the multilayer confectionary products in one embodiment of the invention.
Fig. 2 has illustrated the cutaway view of the multilayer confectionary products in another embodiment of the invention.
Fig. 3 has illustrated the cutaway view of the multilayer confectionary products in alternative embodiment of the present invention.
The specific embodiment
The present invention relates to confectionary products.More specifically, the present invention relates to multi-layer composition of having three or more different layers and preparation method thereof.
In one embodiment, the multilayer confectionary products can have the confectionery substrate of the characteristic of having nothing in common with each other (for example color, taste (flavor), matter structure, moisture, water content etc.).In another embodiment, can make the multilayer confectionary products, the confectionery flow that wherein forms final multi-layer composition has and the different initial manufacture characteristic of processing characteristics thereafter.In other words, the layer of multilayer confectionary products can have a specific character man-hour and in processing (for example back processing) back and/or have an another kind of characteristic (for example because water translocation between the layer of product or oil migration) when the consumer enjoys adding.
The speed of water and/or oil migration can determine how to change apace in time at the matter structure that adds the confectionery substrate in man-hour.Water/oil level by controlling each layer and/or water activity (Aw) can prevent and/or promoting layer between water and/or oil migration.For example, if the difference of water/oil level of each layer and/or water activity is big, water between the then adjacent confectionery substrate and oil migration can be bigger.On the contrary, if the difference of water/oil level of each layer and/or water activity is similar or identical, water between the then adjacent confectionery substrate and oily migration can significantly or not take place.As selection, can use the candy baffle element to come the water/oil between the key-course to move.
In this manual, term " confectionery substrate " is interpreted as representing any different sugar fruit component of multilayer confectionary products of the present invention.For example, confectionery substrate can refer in the candy center (for example core) of confectionary products and dressing on every side and the shell arbitrarily.
In this manual, term " dressing " is interpreted as representing for example by using coating syrup to spread over the covering of the material on the surface.In embodiments of the invention, dressing (for example coatings) can be applied to the surface of one of the surface of candy core or candy shell or its two.For example, coatings can be used for protection, decoration, taste etc.In addition, the coatings effect that can play baffle element is to prevent or to control water or coatings is passed through in the oil migration.It should be understood that dressing used herein and candy shell are different components in embodiments of the invention.
In this manual, term " shell " is interpreted as representing for example to surround the chewing gum of another material or the confectionery material of candy.For example, first candy shell can be surrounded candy core or center material.Second candy shell can be surrounded described first candy shell.It is shell etc. that the trisaccharide shell can surround described second sugar.Confectionery composition can be for example for forming any suitable candy of shell.
In this manual, term " water or oil-based fluid " is interpreted as representing to have respectively the water of any amount or the composition of oil.For example, water or oil-based fluid can be forms such as syrup, solution, emulsion, suspended substance, paste, gel.In addition, water or oil-based fluid can comprise other material for example particulate, crystal, particle, colored sugar grain (nonpareil), less pearl etc.
In the illustrated embodiment of Fig. 1, the invention provides the confectionary products 10 that comprises three or more layers.For example, confectionary products 10 can comprise candy core or center 12 and first confectionery substrate of surrounding described center 12 or shell 14 and second confectionery substrate or the shell 16 that surround described first shell 14.
In another illustrated embodiment of Fig. 2, the invention provides confectionary products 20, it comprises candy center 22 and first candy shell 24 and the coatings 26 of surrounding described first candy shell 24 of surrounding described center 22.It should be understood that the one or more additional candy shell or layer candy shell or the coatings that can surround outermost of dressing form.
In an illustrated alternative embodiment of Fig. 3, the invention provides confectionary products 30, it comprises candy center 32 and first candy shell 34 and first coatings 36 of surrounding described first candy shell 24 of surrounding described center 32.In addition, second candy shell 38 is surrounded described first coatings 36 and second coatings 40 is surrounded described second candy shell 38.
In one embodiment, each confectionery substrate is the material of chewing gum, powder, liquid, paste, hard candy, fat-based candy, crystallization paste, compressing tablet, solid foam, shear thickening fluid, reworks or its combination for example at least.It should be understood that reworks can comprise auxiliary or recycling candy finishing material, waste material or other the non-original material that is produced during the routine candy manufacture process as understood by those skilled in the art.Confectionery substrate can comprise the material of no genetically modified crops (GMO).
In one embodiment, candy core or center can comprise powder, liquid, chewing gum or jelly candy, chewy confectionery, bubble gum, chocolate, soft sweets, nougat, compound dressing, caramel, taffy, fruit leather and combination thereof.First confectionery substrate or shell can comprise powder, liquid, chewing gum or jelly candy, chewy confectionery, bubble gum, chocolate, soft sweets, nougat, compound dressing, caramel, taffy, fruit leather and combination thereof.Each additional confectionery substrate or shell also can comprise powder, liquid, chewing gum or jelly candy, chewy confectionery, bubble gum, chocolate, soft sweets, nougat, compound dressing, caramel, taffy, fruit leather and combination thereof.
It should be understood that multilayer confectionary products in the embodiment of the present invention can be any suitable dimensions or shape for example ball, ball, cube, cigarette-like, spirality etc.Confectionery substrate can have any suitable thickness.Any layer (comprising the center) can comprise particulate, crystal, particle, colored sugar grain, less pearl etc.Described particulate for example can be the particulate of candy sheet, vegetables sheet, fruit slice and/or sugar, polyalcohol, chewing gum or any other proper product.Any layer (comprising the center) can comprise swirl pattern and/or heterogeneous fluid component disloyalty circular layer for example at random partly.
Illustrated as the embodiment in Fig. 2 and 3, coatings can comprise suitable coating material for example sugar, polyalcohol or its combination to form crystalline state or glassy state dressing.Described sugar or polyalcohol for example can be the syrup or the spraying component of paint candy center or shell.As selection, the sugar of fusion or the polyalcohol of fusion can be applied to candy center or shell.This crystalline state or glassy state dressing can for example be used to control water or the oil migration between each layer of confectionary products.It should be understood that and for example to spray by any suitable coating method, roll cast (panning), bathe and to soak (bath), curtain coating etc. dressing (with any other confectionery material) is applied to candy center or shell.
Randomly, during dressing processing, flavorant can be sprayed to individually on the confectionery substrate so that good to eat dressing to be provided.Randomly, before or after applying dressing, can or embrocate thing (dusting) and be applied to confectionery substrate the polishing coating.The polishing coating can be used wax for example Brazil wax or shellac.It can also comprise for example filler of talcum and pigment.
Dressing provides many other benefits can for the multilayer candy.For example, dressing provides physics crushing/compressive strength can for the multilayer candy, thereby reduces its deformity or damaged characteristic.Dressing provides heat endurance can for the confectionary products layer of being made by the material with low melting point characteristic.Dressing also can provide to be protected/stops to control or to prevent the migration of flavorant, oil and/or moisture between the confectionery substrate.In addition, when chewing liquid center's confectionary products, dressing provides the flavorant outburst also can for liquid or pasty state candy center.The benefit that derives from dressing also allows can use greater range of materials aptly in the multilayer confectionary products.
In another embodiment, the outermost layer of multilayer confectionary products can comprise glassy state, anti-chewing or the confectionery material of crystalline state.For example, this outermost layer provides other matter structure, structure and protection can for whole multi-layer composition.In an alternative embodiment, outermost layer can comprise to whole multi-layer composition provides the chocolate or compound dressing of matter structure, structure and protection or other to contain the confectionery material of fat-based.
Can select so that provide structural defence alternative confectionery substrate to multi-layer composition.For example, can use solid taffy to come to provide physics crushing protection to the layer that contains fondant.Hard crystalline state dressing can be used for providing physics crushing protection to soft caramel layer or center.
Can select the soft structure or the liquid matter structure that set off by contrast to provide to the alternative confectionery substrate that comprises filler/center.Higher fatty acid and/or water level in layer of these soft or liquid or the filler also can provide than the solid or anti-for example taffy or colloidal materials is bigger and/or flavorant or sensation produce thing and discharge faster of layer of chewing.
Can select alternative confectionery substrate and their orders in product, with promote or prevent back processing and storage period interbed and/or the center between moisture or oil migration (for example because the difference of the moisture/Aw/ oil content between the adjacent layer).For example, compare with the material of matter structure difference with having big viscosity, this initial confectionery material that can allow to have similar viscosity or matter structure is easily extruded, deposition or lamination.Very thick material and very soft material may be difficult to more accurately deposit, extrude or lamination and not drippage and hangover.
In another embodiment, confectionery substrate can comprise candy particle or colored sugar grain within it.At lamination, when extruding or depositing, the viscosity of layer material can be such, makes described particle work in-process anisotropically distribute.When storing, the confectionery substrate material can obtain moisture or oil and become not too sticking from the layer of vicinity (for example adjacent) by migration, thereby makes described particle more remarkable on apparent and the matter structure when the production than them.
In one embodiment, can make the multilayer confectionary products by any suitable coextrusion, codeposition and/or laminating method.Confectionery substrate can be by coextrusion/codeposition and/or is laminated into Any shape and size simultaneously and has any ornamental feature (for example wrinkling).The multilayer confectionary products can be carried out in flakes, mold pressing, compression, rolling and or carry out the marking in the above.Can be for example by drip, embrocate, conveying, roll cast, drawing, mold pressing and/or manual applying join particle on the outer surface of layer.
Also can utilize temperature to promote or cause moisture and oil migration.Can utilize processing temperature to make to have a plurality of layers of similar or more solid matter structure to come secondary process.For example, can utilize colder temperature to make jelly layer or caramel layer enough solid, thereby can be used in the preferred processed and applied, in this preferred processed and applied, they can too soft or flow-like under more warm temperature.Also can utilize processing temperature to keep the non-crystallizable or not gelling of hydrocolloid suspended substance of saturated solution, up to for example extrude in production process, till controllable layer makes them solid after deposition or the lamination.Also can utilize processing temperature to keep melted material not solidify (for example being frozen into glass or crystalline material), till controllable layer makes them solid after production and processing.
In one embodiment, it is similar on the matter structure that the concrete selection of processing temperature, confectionery composition concentration and water activity can allow the material stream (for example confectionery substrate) of coextrusion, codeposition or lamination.The matter structure of these material streams and gained confectionery substrate can become dissimilar, because some confectionery substrate become softer and/or harder than other confectionery substrate in final (for example the back processes) multilayer confectionary products.Water migration between the adjacent confectionery substrate of multilayer confectionary products, oily migration, gelling, crystallization and/or sour migration can cause the change of matter structure, outward appearance and/or other characteristic of confectionery substrate.Therefore, promptly be used in the original material stream of making this multi-layered product and be similar (for example flow, viscosity and pasty state) on the matter structure, final multi-layered product also can have the dissimilar confectionery substrate of matter structure.For example, final multi-layered product can have such confectionery substrate, and these confectionery substrate have they self distinctive characteristic for example matter structure, taste, color etc.
But water and/or oil move the multiple composition of carrier band for example malt product, flavorant, sensation generation thing, pigment or other solid between confectionery substrate, and these compositions can interact and change matter structure, taste, cooling and/or the color of described layer with central core, intermediate layer and/or skin or outermost layer.
Can move by in the multilayer candy, placing water and/or the oil protecting baffle element to prevent or control between the confectionery substrate with key (strategic) order.For example, the hydrophobic layer that respectively has between two layers of different water activities can reduce or prevent that moisture from moving, for example from move to low water activity layer than the high water activity layer.Similarly, can by use lipophobic layer to prevent or key-course between the oil migration.
Confectionery substrate (for example center, shell and dressing) can have any suitable water (for example moisture) or oil content or level.For example, water that can candy shell or oil content are set to make as time passes at lay up period the level of dressing dissolving.Water or oil content also can be at the lay up period dressing and remain intact or intact substantially level.
Though coatings can be used for providing structure during processing, dressing can be made soft so that during enjoying, do not discovered.For example, can regulate moisture or the oil content and/or the water activity of candy center, candy shell and dressing (for example any layer), make after production, but moisture between the layer or the water between the difference promoting layer between oil content and/or the water activity and/or oil migration (for example because water imbibition).As a result, the matter structure of each confectionery substrate can change or not change.In one embodiment, the removable so that water activity balance between contiguous or the adjacent layer of moisture is unless exist physics or hydrophobic baffle element to prevent or control moisture and move (for example because hydrophily).
On the contrary, multiple matter structure may be preferred during enjoying.For keeping unique matter structure of each layer, can design the water of each independent confectionery substrate and/or oil level and/or water activity so that prevent or key-course (for example coatings, candy shell, central core) between water and/or oil move.For example, adjacent layer can comprise same or analogous water and/or oil level and/or water activity.In addition, hydrophobic baffle element or layer (for example dressing) can be used for preventing, limit or control water translocation.
As water, oil can move between layer.For example, higher liquid oil contents can produce softer layer matter structure.Oil can move (for example because lipophilicity) towards the balance between contiguous or the adjacent layer.Lipophobia baffle element or layer (for example dressing) can be used for preventing, the oil migration between restriction or the key-course.
Each confectionery substrate also can comprise the structural change composition, and this composition can make the partly or entirely liquefaction as time passes of described layer.These compositions can comprise for example acid and enzyme, described acid such as lactic acid, malic acid, citric acid and phosphoric acid, described enzyme such as amylase and protease.
It should be understood that one or more for example malt product, spices, the sensation composition that produces thing, pigment (for example pigment of AZO), sweetener, acid, active matter and medicament (listed for example) any layers for example in dressing, candy shell and/or center (for example respectively being the different layers of confectionary products) that can enter candy/chewing gum compositions of the present invention.As selection, described composition can be seal, compacting, granulation and coalescent form, thereby for example provide shielded and for example flavorant and sensation produce thing than the ingredient components of long duration.It will also be appreciated that any or all layer (for example dressing, candy shell and center) can comprise the malt product of any suitable number and combination, flavorant, sweetener (comprising high strength), sensation generation thing, acid, active matter and/or medicament.
The sugar sweetener can comprise in the confectionery art the known component that contains carbohydrate usually usually, and these components include but not limited to the invert sugar, fructose, levulose, Tagatose, galactolipin, corn-syrup solids of alone or in combination sucrose, dextrose, maltose, dextrin, drying etc.As selection, sweetener can comprise glycerine, fruit concentrate and fruit muddy.
Can use maltitol as the sugar-free sweetener.In addition, the sugar-free sweetener can include but not limited to for example alone or in combination xylitol, D-sorbite, erythritol, sweet mellow wine, isomalt, lactitol, hydrogenated starch hydrolysates etc. of other sugar alcohol.
Also can be with high-strength artificial or natural sweetener and combinations thereof use.Preferred high intensity sweeteners includes but not limited to that alone or in combination Sucralose, knob is sweet, salt, alitame, asccharin and salt thereof, cyclohexane sulfamic acid and the salt thereof of Aspartame, acesulfame potassium, stevioside, glycyrrhizin, dihydrochalcone, sweet protein, thaumatin T etc.For sweet taste and the taste sensation than long duration is provided, may need to seal or otherwise be controlled to the release of the artificial sweetener of small part.Can use the technology of for example wet granulation, wax formula granulation, spray-drying, spraying Quench, fluidized bed coating, cohesion and fiber expansion (fiber extension) to obtain required release characteristics.
The usage level of artificial sweetener can change greatly and will depend on the factor that the level of flavorant of the required sweet taste of effectiveness, rate of release, product such as sweetener, use and type and expense are considered.
In candy, can use the combination of sugar and/or sugar-free sweetener.The low-calorie candy then can use the low-calorie swelling agent if desired.The example of low-calorie swelling agent comprises: polydextrose; Raftilose; Raftilin; Fructooligosaccharide
Figure A200680053114D00181
Palatinose compound sugar (Palatinose oligosaccharide); Guar gum hydrolysate Or heavy dextrin
Figure A200680053114D00191
Yet, can use other low-calorie swelling agent.
The flavorant that is used for confectionary products can comprise this area known any natural or synthetic oil and/or flavorant usually.Natural and artificial flavoring can be made up with any acceptable manner sensuously.In confectionary products, can use the flavor enhancement of any appropriate amount.
The limiting examples of suitable flavorant comprises the natural and synthetic flavor enhancement that is selected from synthetic flavor oil and seasoning aromatic, and/or oil, margarine resin and derive from extract of plant, leaf, flower, fruit, vegetables etc. and their combination.The limiting examples of flavorant oil comprises oil (gaultherolin), peppermint oil, caryophyllus oil, oreodaphene, oleum anisi, volatile oil extracted from eucalyptus' leaves or twigs, thyme linaloe oil, cedar leaves oil, mace oil, oil of sage (oil of sage), almond oil and the cinnamon oil of spearmint oil, cinnamon oil, wintergreen.In addition, the limiting examples of artificial, natural or synthetic fruit flavorant comprises vanilla, cream, caramel, banana, cocoa and tangerine oil, comprises that lemon, citrus, grape, bitter orange and shaddock and fruit essence comprise apple, pears, peach, strawberry, raspberry, cherry, plum, pineapple, apricot etc.Flavorant also can comprise any suitable paste, powder and the extract of fruit and/or vegetables.As selection, the flavorant type can be saline taste, meat flavour (meaty), potato chips etc.
It should be understood that these flavorants can use separately or with or do not produce thing and be used in combination with sensation, described sensation produces thing example cooling agent or heating agent as generally known in the art.Flavorant can be to seal or non-encapsulated.Generally known in the art is to use the flavorant of sealing to improve or reduce flavor release rate.
Usually, sensation generation thing can be any to oral cavity or skin generation cooling, heating, warm, numb thorn or numb compound.The limiting examples of cooling agent comprise that menthol replaces to menthane carbosamided, aliphatic carboxamidex, menthone glycerol ketals, menthyl lactate, menthyl succinate, 3-1-menthoxypropane-1,2 two pure and mild spearmints.The limiting examples of heating agent can comprise the vanillyl alcohol n-butyl ether, the vanillyl alcohol n-propyl ether, the vanillyl alcohol isopropyl ether, the vanillyl alcohol isobutyl ether, the positive amino ethers of vanillyl alcohol, the vanillyl alcohol isoamyl ether, vanillyl alcohol n-hexyl ether, the vanillyl alcohol methyl ether, the vanillyl alcohol ethylether, zingiberol, salad oil, zingiberone phenol, zingerone, capsicim, Dihydrocapsaicin, Dihydrocapsaicin falls, high capsicim, high Dihydrocapsaicin, ethanol, isopropyl alcohol, isoamyl alcohol, benzylalcohol, chloroform, eugenol, cinnamon oil, cinnamic acid and their phosphate derivative.The limiting examples of fiber crops thorn agent can comprise Herba Cancriniae lasiocarpae oleoresin (JambuOleoresin) or Spilanthes oleracea (para cress) (Spilanthes sp.) (active component is Chinese Ladiestresses Root or Herb phenol (spiranthol)), have Japanese Fructus Piperis extract (Zanthoxylum Chinese pepper (peperitum)), Fructus piperis nigrum extract (pepper) (having active component chavicine and pipering), Echinacea Purpurea Herb P.E, northern pepper extract, capsicum oleoresin and the effervescent agent of the active component that is called Saanshool-I, Saanshool-II and Sanshoamide, for example edible bronsted lowry acids and bases bronsted lowry.
Usually, active matter can and brighten composition particularly including antioxidant, vitamin, mineral matter, stimulus, beneficial rhzomorph, probiotic, enzyme, genetically modified crops, nutriment, yogurt composition.Usually, medicament can be particularly including analgestic, antibiotic, antivirotic, antihistaminic, antiinflammatory, decongestant, antiacid, muscle relaxant, psychotherapeutic agent, insulin, diuretics, anesthetic, antitussive, antidiabetic, bioengineering medicine, nutrition drug effect food, traditional medicine and cardiovascular system medicament.What predict is, according to medicament, can use products obtained therefrom to treat especially: cough, flu, motion sickness, allergy, fever, pain, inflammation, the pain of having a sore throat, catch a cold, Dou Wenti, diarrhoea, diabetes, gastritis, melancholia, anxiety, hypertension, pharyngalgia and other disease and inflammation.
Concrete active matter example can include but not limited to: the b-glucan, isoflavones, omega-3 fatty acid, lignanoid, lycopene, allicin, glucosinolate, the lemon glycosides, fructose and non-dialysis polymerizable compound, polyphenol, catechol (epigallocatechin-3-infanticide acid esters for example, epigallocatechin, epicatechin-3-infanticide acid esters, epicatechin), phenols, polyunsaturated fatty acid (PUFAs, for example Ω-3 (n-3) aliphatic acid), soybean protein, soybean isolate, CLA (CLA), caffeine, aspirin, nicotine, Echinacea, genseng, kola nut, capsicum, nettle, passionflower, hypericum perforatum (St.Johns Wort), valerian, Chinese ephedra (Ma Huang)/guarana (guarana), block-regulations pepper (kava kava) and chamomile.
Vitamin can comprise vitamin A, B-complex compound (for example B-1, B-2, B-6 and B-12), C, D, E and K, and nicotinic acid and acid vitamin is pantothenic acid and folic acid and biotin for example.Mineral matter can comprise calcium, iron, zinc, magnesium, iodine, copper, phosphorus, manganese, potassium, chromium, molybdenum, selenium, nickel, tin, silicon, vanadium and boron.
The example of concrete medicament can include but not limited to: aspirin, paracetamol, brufen, Ketoprofen, Cimetidine (cimetodine), ranitidine, famotidine, dramamine, Omeprazole, dyclonine, chlorphenamine maleate, pseudoephedrine, hydrochloride, dextromethorphan hydrobromide, benzocainum, naproxen sodium, hydroxycitric acid, chromium picolinate, phosphatidylserine and insulin.
Except that confectionery material, candy shell and/or center can comprise have water-soluble main part, water-insoluble anti-chewing gum compositions of chewing matrix part and common water-insoluble flavor enhancement.For example, after chewing a period of time, water-soluble portion dissipates with the part flavor enhancement.Chew in the process whole, the matrix part can be retained in the oral cavity.
Can use various chewing gum formulations to produce shell or center.Chewing gum can comprise the material that permission is made up itself and other candy suitably.For example, chewing gum can be allow chocolate/fat, acid friendly, inadherent etc.
Chewing gum is made up of water-insoluble matrix, water-soluble portion and flavorant usually.Insoluble matrix comprises elastomer, resin, fat and oil, softening agent and inorganic filler usually.Matrix can comprise or not comprise wax.Insoluble matrix can account for about 95% weight of about 5-of chewing gum shell, more generally, matrix account for this chewing gum 10 to about 50%, in some preferred embodiments, account for 20 to 35% weight of chewing gum.
In one embodiment, chewing gum of the present invention comprises about 20 synthetic elastomers to about 60% weight, 0 and mixes composition such as colouring agent, antioxidant etc. to about 35% weight softening agent and optional a small amount of (about 1% or still less) to about 35% weight filler, about 5 to about 55% weight of elastomer plasticizer, about 4 to about 30% weight natural elastomer, about 5.
Synthetic elastomer can include but not limited to have about 10000 polyisobutene to about 95000 GPC weight average molecular weight, have the isobutylene-isoprene copolymer of about 1:3 to the styrene-butadiene ratio of about 3:1, have about 2000 polyvinyl acetate to about 90000 GPC weight average molecular weight, polyisoprene, polyethylene, about 5 vinyl acetate-vinyl laurate copolymer and their combinations with copolymer to the vinyl laurate content of about 50% weight.
For polyisobutene, preferred range is 50000 to 80000GPC weight average molecular weight, for styrene-butadiene, for polyvinyl acetate, preferred range is 10000 to 65000GPC weight average molecular weight, in the bubble glycosyl, use the polyvinyl acetate of higher molecular weight usually, and for vinyl acetate-vinyl laurate, preferred range is 10 to 45% vinyl laurate content.
Natural elastomer can comprise natural rubber for example cigarette latex or liquid emulsion and guayule and for example fruit, massaranduba balata, chocolate Mani Kara spp, red sandalwood (nispero), rosindinha, tunny gum, gutta-percha and the combination thereof of gelutong, lechi caspi, perillo, tonka-bean of natural glue.As following, whether preferred synthetic and natural elastic bulk concentration are that tack or conventional bubble gum or conventional chewing gum change with the chewing gum that wherein uses matrix (base).Preferred natural elastomer comprises the fruit and the massaranduba balata of gelutong, tunny gum, tonka-bean.
Elastomer elasticizer can include but not limited to the natural rosin ester of so-called ester gum, for example the pentaerythritol ester of the methyl ester of the pentaerythritol ester of the glyceride of the glyceride of partial hydrogenation rosin, newtrex glyceride, part dimerization colophonium, ester gum, partial hydrogenation rosin, rosin or partial hydrogenation methyl ester, rosin; Synthetic is for example derived from the terpene resin of australene, nopinene and/or d-hesperidene; And any appropriate combination of aforementioned preferred elastomer plasticizer also will change with concrete application and with the elastomeric type of using.
Filler/matter is configured to agent (texturizer) can comprise magnesium and calcium carbonate, the lime stone that pulverizes, silicates such as magnesium and aluminosilicate, clay, aluminium oxide, talcum, titanium oxide, one-lime phosphate, Dicalcium Phosphate and tricalcium phosphate, cellulosic polymer such as wood and their combination.
Softening agent/emulsifying agent can comprise tallow, hydrogenated tallow, hydrogenation and partially hydrogenated vegetable oil, cocoa butter, glycerin monostearate, glyceryl triacetate, lecithin, glyceryl monoacetate, diglyceride and triglyceride, acetyl monoglyceride, aliphatic acid (for example stearic acid, palmitic acid, oleic acid and linoleic acid) and their combination.
Colouring agent and brightening agent can comprise FD﹠amp; C type dye and color lake, fruits and vegetables extract, titanium dioxide and their combination.
Matrix can comprise or not comprise wax.In U.S. Patent No. 5286500, disclose the example of no wax matrix, by reference its disclosure has been merged to herein.
Except that the water-soluble glue base section, typical chewing gum compositions also comprises non-water-soluble main part and one or more flavor enhancements.Water-soluble portion can comprise that known block sweetener, high intensity sweeteners, flavor enhancement, softening agent, emulsifying agent, pigment, the sensation of required attribute of providing of those skilled in the art produces thing, acidulant, filler, antioxidant, anticorrisive agent, active matter, medicament (as previously mentioned) and other suitable ingredients or processing aid or their combination.
Can in chewing gum, add softening agent so that make chewiness and mouthfeel the best of chewing gum.The softening agent that is also referred to as plasticizer and plasticiser account for usually chewing gum about 0.5 to about 15% weight.Softening agent can comprise tricaprin, glycerine, lecithin and their combination.Those of combination that water-based sweetener solution for example contains D-sorbite, hydrogenated starch hydrolysates, corn syrup, other polyalcohol or sugar as Tagatose, reach them also can be used as softening agent and adhesive in chewing gum.
Embodiment
And unrestricted, the following examples are illustrating of various embodiments of the present invention as an example.
Embodiment 1
Each layer of multilayer confectionary products can make separately and can be maintained liquid/viscous form.Confectionery substrate can be pumped to extruder, depositor or laminating machine.Then can be according to concrete grammar that those skilled in the art understood with all or some required layer coextrusion simultaneously, codeposition or lamination.Randomly, after processing first, can for example liquid or pasty state filler be added into multi-layered product by injection.Randomly, for example can spray dressing, curtain coating, profit is soaked or be placed on interior the reaching of mould exterior material is added in the mould, and the skin that will add is added into described multi-layered product by roll cast dressing (pan coating) (hard or soft), fusion.Oversaturated layer can crystallization when their coolings and drying.Fat basic unit also can be solid when their coolings and drying.
As shown in following table the representative formulations of (below listed each layer), in various alternative embodiment, the multilayer confectionary products can comprise at least 3 layers or more multi-layered combination:
Table 1: the alternative combinations of multilayer confectionary products
1 2 3 4 5 6 7 8
The confectionery substrate type
The chewing gum layer X X X X X
Hydrocolloid paste/gel/layers of syrup X X X X
Gelatin layer X
The roll cast coatings X X X X X
The taffy layer X X X X X X
Compound dressing or couverture X X X
Table 2: chewing gum layer
Composition Amount (% weight)
Sugar 63.5
Matrix 21.9
Corn syrup (63DE) 9.2
Glycerine 3.0
Flavorant 1.6
Sweetener (high strength) 0.3
Lecithin 0.3
Water 0.1
Pigment 0.05
Known in the art, the various methods that are used to make chewing gum compositions are possible.For example, usually by adding various chewing gum components in the blender in succession and make chewing gum to known in the art being purchased.After described composition is thoroughly mixed, the chewing gum body is drawn off and is shaped to required form from blender.
Usually, mix described composition by at first matrix being dissolved and it being joined in the blender of operation.As selection, can in blender, matrix be dissolved.Add pigment and emulsifying agent this moment with syrup and demi-inflation agent.The swelling agent of part joins in the blender in addition then.Usually sweetener is added with back-page swelling agent.Whole blend step spends 5 to 15 minutes usually, but may need longer incorporation time sometimes.One skilled in the art will recognize that to have the many of above-mentioned steps to change form.
Table 3: hydrocolloid is stuck with paste layer
Composition
Total hydrocolloid is stuck with paste glucose syrup combination drying solid mixing hydrocolloid-solution flavorant
Mix hydrocolloid-solution water locust bean gum carrageenan crystal sugar
Combination drying solid crystal sugar cocoa power milk powder 26% (full-cream) salt
Concentrate prescription-hydrocolloid and stick with paste locust bean gum carrageenan crystal sugar cocoa power whole milk powder salt solution glucose syrup flavorant
Table 4: gelatin layer
Composition Amount (% weight)
The total gelatin prescription
The polyol mass of boiling 87.1
The boiling water loss -20.2
Subtotal 66.9
Gelatin solution 46.5
Citric acid solution 2.0
High intensity sweeteners 0.07
Flavorant 2
Pigment A 0.09
Pigment B 0.01
Subtotal 117.5
Cure bag (curing room) water loss -17.5
Amount to 100
The polyol mass of boiling 59.7
Maltitol syrup 40.2
D-sorbite 70/70 0.04
High intensity sweeteners 100
Gelatin solution 37
Gelatin 250 BLOOM 63
Water 100
Citric acid solution 50
Citric acid 50
Water 100
Table 5: roll cast coatings
Composition Amount (% weight)
The dressing component
The isomalt powder 25.1
The isomalt syrup 96.3
The menthol powder blend 8.9
Subtotal 130.3
The dressing water loss -30.3
Amount to 100
The isomalt syrup
The isomalt powder 97
Gum arabic 3
Pigment A 0.008
Pigment B 0.002
100
The menthol powder blend
Isomalt PF 69
The menthol powder 30
High intensity sweeteners A 0.8
High intensity sweeteners B 0.2
Flavorant 0.09
100
Pigment solution
Water 95
Pigment 5
100
Table 6: taffy layer
Composition Amount (% weight)
Sugar 42
Corn syrup (42 DE) 35
Water 10
Natrium citricum 0.1
Maltodextrin (18 DE) 0.7
Lecithin 0.3
Pigment 0.05
Gelatin (150 Bloom) 1
Water 2
The powdery citric acid 1
Soft sweets (Fondant Sugar) 1.1
Vegetable fat 6.5
Flavorant 0.25
Before adding water, gelatin is dissolved.Join gelatin/water in the boiling candy and it is beaten (whip) or pull (pull) so that air is introduced in the taffy.After whipping or pull step, add powdery citric acid, soft sweets, vegetable oil and flavorant.The gained taffy is divided into chorista.In described chorista, add pigment.These choristas are that coextrusion formation multilayer confectionary products is prepared.
Embodiment 2
Provide pre-dried candy dusty material for example to have evenly or the fine powder of non-uniform granular size.The pipe at center that can be by passing extruder head perhaps by the pipe in the zone between two concentric tubular elements that supply to extruder head, joins this powder at the center of coextrusion product.Can be with the candy powder-product with other confectionery substrate drawing of extruding.Randomly, can be by carrier pipe via screw rod or the dry candy dusty material of conveyer belt propelling/transmission.
Embodiment 3
Can the candy dusty material be added in the candy of lamination by powder-product is dropped onto on the confectionery substrate.Cover this powder bed with another confectionery substrate then.
Should be understood that the variations and modifications of the present preferred embodiment of Miao Shuing should be conspicuous for a person skilled in the art in this article.In the design that does not depart from this theme and scope and do not weaken under the situation of its expection advantage, can make these variations and modification.Therefore, mean that these variations and modification are also covered by appending claims.

Claims (28)

1. confectionary products, it comprises at least three different confectionery substrate.
2. the confectionary products of claim 1, wherein at least one confectionery substrate has the first matter structure and have the second matter structure that is different from the described first matter structure after processing during processing.
3. the confectionary products of claim 2, it is to be caused by the migration of the water between the adjacent confectionery substrate that wherein said confectionery substrate becomes the second matter structure by the first matter structure.
4. the confectionary products of claim 3, wherein each confectionery substrate have independent water activity and wherein the water migration be that difference by water activity between the adjacent confectionery substrate causes.
5. the confectionary products of claim 2, it is to be caused by the migration of the oil between the adjacent confectionery substrate that wherein said confectionery substrate becomes the second matter structure by the first matter structure.
6. the confectionary products of claim 5, wherein each confectionery substrate have the oil concentration of himself and wherein the oil migration be that difference by oil concentration between the adjacent confectionery substrate causes.
7. each confectionary products in the aforementioned claim, wherein each confectionery substrate is to be selected from following material at least: chewing gum, powder, liquid, paste, hard candy, fat-based candy, crystallization paste, compressing tablet, solid foam, shear thickening fluid, reworks and combination thereof.
8. each confectionary products in the aforementioned claim, one of them confectionery substrate comprises dressing.
9. the confectionary products of claim 8, wherein said dressing comprise and are selected from following at least a component: sugar, polyalcohol and combination thereof.
10. each confectionary products in the aforementioned claim, one of them confectionery substrate comprises the roll cast dressing.
Be selected from following at least a composition 11. each confectionary products in the aforementioned claim, wherein said confectionery substrate comprise: malt product, sweetener, flavorant, pigment, sensation produce thing, acid, medicament, active matter and combination thereof.
12. each confectionary products in the aforementioned claim, wherein at least one described layer comprises and is selected from following confectionery composition: hard candy, anti-ly chew sugar, caramel, soft sweets, chocolate, compound dressing, jelly, oligodendrocyte glycoprotein, glassy state sugar, crystalline state sugar, nougat, Radix Glycyrrhizae, taffy, crystallization paste, compressing tablet, solid foam, shear thickening fluid, reworks and combination thereof.
13. the confectionary products of claim 1, one of them described layer comprises the matter structure and changes composition.
14. the confectionary products of claim 1, wherein ground floor comprises candy center, the second layer comprises the dressing that surrounds described candy center, and the 3rd layer comprises that candy shell, wherein said dressing provide the water migration of baffle element to be caused by water absorption character between control candy center and the candy shell.
15. the confectionary products of claim 1, wherein ground floor comprises candy center, the second layer comprises the dressing that surrounds described candy center, and the 3rd layer comprises that candy shell, wherein said dressing provide the water migration of baffle element to be caused by hydrophobic property between control candy center and the candy shell.
16. the confectionary products of claim 1, wherein ground floor comprises candy center, the second layer comprises the dressing that surrounds described candy center, and the 3rd layer comprises that candy shell, wherein said dressing provide the oil migration of baffle element to be caused by thin fat characteristic between control candy center and the candy shell.
17. the confectionary products of claim 1, wherein ground floor comprises candy center, the second layer comprises the candy shell of surrounding described candy center, the 3rd layer comprises another candy shell of surrounding the described second layer, and wherein said ground floor, the second layer and the 3rd layer respectively have water content or the water activity that causes water migration between the adjacent layer.
18. the confectionary products of claim 17, wherein said ground floor, the second layer and the 3rd layer respectively have the matter structure that changes because of the water migration.
19. the confectionary products of claim 1, wherein ground floor comprises candy center, the second layer comprises the candy shell of surrounding described candy center, the 3rd layer comprises another candy shell of surrounding the described second layer, and wherein said ground floor, the second layer and the 3rd layer respectively have water content or the water activity that prevents water migration between the adjacent layer.
20. the confectionary products of claim 1, wherein ground floor comprises candy center, the second layer comprises the candy shell of surrounding described candy center, the 3rd layer comprises another candy shell of surrounding the described second layer, and wherein said ground floor, the second layer and the 3rd layer respectively have the oil content that causes oil migration between the adjacent layer.
21. the confectionary products of claim 20, wherein said ground floor, the second layer and the 3rd layer respectively have the matter structure that changes because of the oil migration.
22. the confectionary products of claim 1, wherein ground floor comprises candy center, the second layer comprises the candy shell of surrounding described candy center, the 3rd layer comprises another candy shell of surrounding the described second layer, and wherein said ground floor, the second layer and the 3rd layer respectively have the oil content that prevents oil migration between the adjacent layer.
23. prepare the method for confectionary products, this method comprises:
The first candy center layer is provided;
Surround the described first candy center layer with second confectionery substrate;
Surround described second confectionery substrate with the confectionery layer; And
By controlling the amount that is selected from the key element of water content, water activity, oil content and combination thereof in the described layer, make the component migration between the layer of confectionary products that is selected from water, oil and combination thereof.
24. prepare the method for confectionary products, this method comprises:
At least one candy center is deposited in the mould; With
Second confectionery substrate is joined in the described mould, thereby surround described candy center layer with this second confectionery substrate;
The confectionery layer is joined in the described mould, thereby surround described second confectionery substrate with this confectionery layer; And
By controlling the amount that is selected from the key element of water content, water activity, oil content and combination thereof in the described layer, make the component migration between the layer of confectionary products that is selected from water, oil and combination thereof.
25. prepare the method for multilayer confectionary products, this method comprises:
First confectionery material, second confectionery material and confectionery material are joined in the extruder;
With first, second and confectionery material coextrusion to form the multilayer confectionary products;
This multilayer confectionary products is cut into slices; And
By controlling the amount that is selected from the key element of water content, water activity, oil content and combination thereof in the described material, make the component migration between the layer of multilayer confectionary products that is selected from water, oil and combination thereof.
26. prepare the method for multilayer confectionary products, this method comprises:
First confectionery material, second confectionery material and confectionery material are provided;
Described confectionery material is co-deposited on the device that is selected from mould, band and combination thereof, thereby forms the multilayer confectionary products; And
Move between the material of multilayer confectionary products by controlling the amount that is selected from the key element of water content, water activity, oil content and combination thereof in the described material, make the component that is selected from water, oil and combination thereof.
27. prepare the method for confectionary products, this method comprises:
First confectionery substrate is provided;
Described first confectionery substrate of lamination and second confectionery substrate;
Described second confectionery substrate of lamination and confectionery layer; And
By controlling the amount that is selected from the key element of water content, water activity, oil content and combination thereof in the described layer, make the component migration between the layer of confectionary products that is selected from water, oil and combination thereof.
28. prepare the method for confectionary products, this method comprises:
First confectionery substrate is provided;
Second confectionery substrate is added on described first confectionery substrate;
The confectionery layer is added on described second confectionery substrate; And
By controlling the amount that is selected from the key element of water content, water activity, oil content and combination thereof in the described layer, prevent to be selected from component migration between the layer of confectionary products of water, oil and combination thereof.
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EP1971220A2 (en) 2008-09-24
WO2007076170A3 (en) 2007-12-27

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