EP0986310A4 - Article de confiserie a plusieurs zones juteuses et son procede de fabrication - Google Patents

Article de confiserie a plusieurs zones juteuses et son procede de fabrication

Info

Publication number
EP0986310A4
EP0986310A4 EP98925158A EP98925158A EP0986310A4 EP 0986310 A4 EP0986310 A4 EP 0986310A4 EP 98925158 A EP98925158 A EP 98925158A EP 98925158 A EP98925158 A EP 98925158A EP 0986310 A4 EP0986310 A4 EP 0986310A4
Authority
EP
European Patent Office
Prior art keywords
confection
pellets
juicy
regions
center
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP98925158A
Other languages
German (de)
English (en)
Other versions
EP0986310A1 (fr
Inventor
James M Suttle
Joyce Anne Steet
Peter A Kahn
Peter T Kashulines Jr
Shelly A Renken
Robert Boushell
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mars Inc
Original Assignee
Mars Inc
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 Mars Inc filed Critical Mars Inc
Publication of EP0986310A1 publication Critical patent/EP0986310A1/fr
Publication of EP0986310A4 publication Critical patent/EP0986310A4/fr
Withdrawn legal-status Critical Current

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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
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2015—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting device
    • 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
    • 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

Definitions

  • the present invention relates to the design and manufacture of confectionery products, particularly a confectionery that contains multiple juicy regions, and to methods of making the same.
  • United States Patent No. 4,988,531 to Moore et al discloses a method of manufacturing gel pieces from a cooked mixture containing a thin-boiling starch as a gelling agent and a sweetener system including a high fructose corn syrup and a crystalline fructose sweetener.
  • a sweetener system including a high fructose corn syrup and a crystalline fructose sweetener.
  • the use of high fructose corn syrup and a crystalline fructose sweetener provides gel pieces which have excellent resistance to adhesion to hard surface molds and/or one another when packaged in bulk.
  • the fructose in the crystalline sweetener does not exist in crystalline form in the high solids, cooked mixture.
  • United States Patent No. 5,236,730 to Yamada et al. discloses a candy formed from a setting material which includes a boiled down, cooled and solidified jelly syrup, mixed and scattered as small pieces in a soft bulk material containing fats and oils which are separately boiled down and cooled.
  • United States Patent No. 4,620,982 to Serpelloni discloses the use of crystalline fructose in the formation of pastilles of the lozenge type.
  • United States Patents Nos . 4,724,006 and 4,643,773 to Day disclose the production of crystalline fructose, and
  • United States Patent No. 4,517,021 to Schollmeier discloses a process for preparing free- flowing, granular, semi- crystalline fructose.
  • United States statutory invention registration H847 to White et al . describes methods of using crystalline fructose as a sweetener
  • United States statutory invention registration H950 to O'Brien et al . describes infusion of dried fruit, such as raisins, with a solution of fructose.
  • United States Patent No. 5,626,896 to Moore et al relates to the manufacture of liquid center jelly candies wherein a water- containing jelly candy encapsulates a solid hygroscopic sugar made of fructose or a blend of fructose with sucrose.
  • the patent relates to a method wherein a jelly candy is poured into a mold to fill it half full, a hard candy pellet is then placed in the center of the hot jelly candy and covered with jelly candy while the molded jelly candy is sufficiently warm to seal itself around the hard candy pellet. This allows the hard candy pellet to absorb sufficient water from the candy jelly to convert the hard candy pellet to a solubilized liquid form.
  • the patent teaches that the pellet is centered in the mold, on the top and in the center of the jelly candy. More hot jelly candy is added to cover the hard candy pellet and fill the mold. It would be desirable to provide a candy containing multiple non-gelled regions which deliver enhanced flavor release and/or juiciness without having an excessive sticky surface and without being susceptible to detrimental losses in moisture during storage. It would also be desirable to produce such a product using an efficient method.
  • the present invention relates to an improved confection, more particularly to a confection with multiple juicy regions and to methods for preparing the same.
  • the confection is a gummi bear type candy, that has an exterior shell portion and a center portion having multiple "juicy" regions.
  • These juicy regions are created from pellets comprising a water absorbing or hygroscopic material. The assorted properties and nature of these pellets are described in detail throughout this disclosure. The pellets absorb water from the gummi material over several days and become liquid or soft paste "juicy" regions.
  • the confection of the present invention preferably has an outer portion which is free of juicy regions and therefore provides a protective shell for the center portion which contains the multiple juicy regions.
  • the product has many droplets of juiciness throughout the candy piece rather than a single large juice drop in the center of the candy. Because of the presence of the exterior shell, the product is not excessively sticky and/or difficult to handle since none of the juicy regions are at the outer surface of the product .
  • the invention also relates to a method of making the confection which allows a multitude of center/shell weight ratio's (i.e., 80/20, 70/30, 60/40 and lower). These ratio's allow the function of the shell to be more of a film or protectant to the center and therefore does not contribute significantly to the mouth-feel of the product. As the shell becomes a larger percent of the product, it becomes more of an intricate part of the overall texture.
  • the invention provides a confection with a center having multiple juicy regions, particularly a confection comprising multiple juicy regions dispersed throughout an edible continuous center matrix, preferably surrounded by an edible shell material.
  • the ulti- component confection of the present invention has numerous advantages. An exterior shell that provides an outer edible skin for handling the soft or sticky center portion.
  • an outer shell allows for the use of quick setting gelling agents (pectin) around a standard gelatin matrix which facilitates the use of starchless molding instead of traditional starch molding.
  • pectin quick setting gelling agents
  • Lower center/shell ratio's provide different textures for enhanced enjoyment.
  • the presence of an exterior shell may also act as a moisture barrier around the center material containing the multiple juicy regions.
  • the outer shell ensures the confectionery product has a protective layer to isolate the pellet regions from the surface of the gummi .
  • the size of the pellet can be varied to provide a range of juiciness.
  • the range of pellets within a singular gelled confection can be between about 0.5 mm and about 3 mm in diameter.
  • multiple sized pellets may be uniquely flavored and can be used to deliver a variation of intensity of flavor impact to the consumer. Additional objects, advantages and features of the various aspects of the present invention will become apparent from the following description of its preferred embodiments, such description being given in conjunction with the accompanying drawings.
  • Fig. 1 illustrates a cross-sectional view of a food product in accordance with one embodiment of the present invention containing multiple juicy regions within a soft gel inner matrix surrounded by the identical shell matrix which increases the pellet distance from the outer surface, thus minimizing leakage;
  • Fig. 2 illustrates a cross-sectional view of a food product in accordance with one embodiment of the present invention containing multiple juicy regions within a soft gel inner matrix surrounded by a protective shell;
  • Fig. 3 illustrates a process for making fructose pellets in accordance with one embodiment of the present invention.
  • Fig. 4 illustrates a process for making a confection having a center portion having multiple "juicy" regions and an outer portion comprising a protective shell in accordance with one embodiment of the present invention.
  • the invention relates to a "juicy" textured and flavored gummi type product.
  • the juiciness is created by mixing moisture absorbing (hygroscopic) pellets into a gummi mixture before depositing the resulting mixture into molds to form confectionery pieces.
  • the pellets are composed of crystalline fructose (although other suitable hygroscopic materials may also be used) .
  • the hygroscopic pellets are flavored and/or acidified.
  • Fructose is also crystalline at typical processing temperatures of 20-100°C. Fructose is perhaps the most common commercially available edible material that meets these requirements for confections at 0.55 to 0.7 Aw.
  • the fructose pellets can absorb water to the point where even if the fructose does not dissolve completely, it will form a paste (i.e., still a two phase system) .
  • the fructose absorbs enough moisture so that the hard pellets disintegrate to a paste which is perceived as juiciness.
  • the pellets are preferably colored in such a manner that the color does not bleed into the rest of the gummi .
  • fructose pellets confine themselves (i.e., are immobilized) in their original area with only a minimal migration of fructose or other additives into the surrounding gummi or hydrocolloid into the fructose region.
  • conventional or novel techniques utilizing barriers, binders, or other anti-diffusion techniques could be utilized to maintain their immobile nature without breaching the scope of this patent. Since the pellet changes in consistency to a soft paste or liquid while the surrounding gummi maintains its more rigid texture typical of materials in the "gummi" category, the pellet regions are perceived as juiciness.
  • This juiciness from the paste is analogous to the liquid texture attributes of the fluid surrounding a traditional cordial.
  • a thick paste of sucrose and water is mixed. Frequently, fruit or other materials are added to the mixture without affecting the dynamics of the system.
  • the moisture absorption nature of sucrose is such that even at 10-20% moisture it still is a relatively thick paste and holds its form even in 20 gram spheres.
  • Invertase is mixed into the sucrose/moisture mass to increase the solubility of the sucrose, which is then deposited as spheres onto a conveyor belt. The spheres are next enrobed with chocolate. Over time the invertase splits the sucrose into its components of fructose and glucose. At the higher moisture the solubility of the fructose converts the cordial center to a form describable as "liquid- like" even though a significant portion of undissolved fructose and glucose may be observable as cloudiness within this fluid.
  • juiciness is used to describe the candy in this invention because of the presence of multiple "liquid-like" regions throughout the candy created by hydration of the pellets.
  • the product containing multiple juicy regions differentiates itself from many other candies on the market where the liquid is present in one contiguous region of the candy.
  • the texture impact mimics that of the juiciness or impact delivered when a piece of fruit, such as an apple or more intensely an orange slice, is bitten.
  • liquid emanates from multiple juicy regions delivering a two phase system within the mouth of pulpy material and juice regions intimately mixed together.
  • juice regions embodied in this invention there are numerous rheological terms that can be used to describe the juice regions embodied in this invention.
  • a "juicy" texture impact the desire is that the mouth perceive the juice regions as somewhat liquid in nature.
  • the liquid nature of the juice regions also allows them to disperse more readily throughout the mouth and translates to greater flavor delivery impact.
  • the juicy regions can also modify the texture by creating fracture points throughout the gummi matrix which can cause the material to tear apart more easily when chewed and deliver a more easily chewed mass with enhanced flavor delivery or other enhanced desirable properties.
  • the non-gelled juicy region has an elasticity, a yield stress, a hardness and/or viscosity less than that of the inner matrix material, i.e., the gelled region.
  • the gelled region surrounding the juicy regions advantageously has an elasticity of 10,000 to 10,000,000 dynes/cm 2 and each of the juicy regions has an elasticity less than that of the gelled region, such as an elasticity of 0 to 80% of that of the gelled region.
  • the gelled region advantageously has a yield stress of 1,000 to 10,000,000 dynes/cm 2 and each of the juicy regions has a yield stress less than that of the gelled region, such as a yield stress of 0 to 80% of that of the gelled region.
  • the edible shell material has a yield strength 5 % greater than or less than the inner matrix material.
  • the continuous phase or gummi material of the center portion should be significantly harder or more viscous than the juicy phase. If the relative texture of the surrounding piece is too soft in comparison to the juicy regions the "juiciness" may not be perceived because the two phases will easily mix together. The lower the viscosity of the liquid regions in comparison to the surrounding gummi, the more impact this juiciness typically will deliver.
  • the viscosity of the juicy regions should be 20% lower than the gummi viscosity but more preferably 2-20 times lower viscosity and most preferably 50-1,000 times or more lower in viscosity. Viscosity, as discussed herein, refers to the apparent viscosity.
  • the confection of the invention contains multiple juicy regions within the center portion, greater than 1, preferably greater than 3 juicy regions, advantageously greater than 5, even better greater than 10 and most preferred greater than 20 juicy regions.
  • the desired size of juicy regions within the finished candy is dependent on the desired consumption impact of the finished product.
  • the confection is a water gelling confection.
  • the water gelling confection may be selected from the group consisting of gelatin, pectin, starch, gellan, gum arabic and mixtures thereof .
  • the invention also relates to the ability to produce a confection having a thin outer protective shell. That is, the invention provides confections wherein the shell/center weight ratios is low. This lower shell ratio results in a product having a protective shell that does not significantly effect the overall texture of the product.
  • the thin exterior shell is more of a film than another component of the confection. This allows the center portion containing the multiple juicy regions to have greater flavor/mouthfeel impact.
  • one embodiment of the invention relates to a three component confection having multiple juicy regions comprising: (a) an exterior shell portion comprising an edible shell material; and (b) an inner center portion containing at least two juicy regions in an inner matrix material.
  • the exterior shell portion is 10-80 wt% of the confection. More preferably, the exterior shell portion comprises less than 50 wt% of the confection, advantageously less than 40 wt%, and most preferably less than 30 wt% of the confection.
  • the exterior shell portion has an average thickness between about 1 mm and about 5 mm, preferably between about 2 and 3 mm.
  • Fig. 1 illustrates a food product 10 that includes juicy regions 11 within a gel phase 13. This is surrounded by a wall thickness of gel matrix that is the same material as the gel phase 12.
  • Figure 2 illustrates a food product 20 having juicy regions 21 within a gel phase 22 surrounded by an exterior shell portion 23.
  • the shell 23 on the outside of the gummi delivers a clean product without juice leakage at the surface.
  • the exterior shell may serve as a protective barrier and/or as an edible package for the center portion.
  • the exterior shell portion preferably surrounds the inner center portion of the confection. In this manner, the exterior shell may serve as a moisture barrier for the inner portion thereby reducing the loss of moisture from the juicy regions.
  • the exterior shell may also serve as an edible packaging for the inner portion reducing or eliminating the presence of juicy regions at the surface of the confection. That is, since the juicy regions are distributed within the inner center portion, some of the juicy regions may be approaching the outer surface of the inner center portion which, without an exterior shell, would result in difficult handling because of excessive stickiness.
  • the exterior shell can also be formulated with a different gelling matrix. For example, pectin gels used on the exterior shell provide a rapid set (20 minutes) , thus allowing the use of starchless molds.
  • Figure 3 illustrates a granulation process for making pellets.
  • a core substrate 30 is placed onto a rotor at the bottom of a mixing vessel .
  • the combination of forces on the core substrate cause the core particles to move in a helical path 33.
  • a binding agent 31 and coating powder 32 are simultaneously applied. This process continues until the desired diameter of 3 mm is reached shown by pellets 34.
  • Figure 4 illustrates the process for preparing a single confectionery piece.
  • Dryblend 40 is granulated into pellets 41 which are then introduced into mixing tank 43.
  • Gelatin matrix from tank 42 is metered into the mixing tank 43.
  • the pellets and matrix are blended and then metered into a co-depositor 44.
  • Gelatin matrix from tank 42 for the shell is also metered into the co- depositor 44 via a branched line from tank 42.
  • Piston motion coordinates the flow in a manifold in the co- depositor.
  • the two components are then metered through a concentric nozzle 45 into molds 46 thereby forming the three-component confectionery piece.
  • the gel matrix material for both the edible shell material and the inner material can be any of those known in the art of gummi confections.
  • the edible shell material and/or inner matrix material may comprise, for example, at least one hydrocolloid selected from the group consisting of gelatin, pectin, carrageenan, alginates, starch, gellan, gum arabic and mixtures thereof.
  • the pectin may be selected from the group consisting of high methoxyl pectins, low methoxyl pectins and mixtures thereof.
  • the edible shell material and the inner matrix material are the same material. According to another embodiment, the edible shell material and the inner matrix material are different materials. This would provide a confection wherein the exterior shell and inner matrix material can have different properties resulting in a unique mouthfeel and texture. According to another embodiment, the edible shell material has a yield strength 10% greater than or less than the inner matrix material, more preferably 20% greater or less than.
  • the exterior shell material may comprise pectin and the inner matrix material may comprise gelatin.
  • a gummi with a pectin shell and gelatin center would provide the following advantages: 1. Pectin enables the product to be made either using starchless molding or using starch molding with a decreased setting time.
  • Pectin gels have a higher melting point than gelatin gels allowing for greater heat stability.
  • the addition of 0.3% pectin increases the melting point 2°C.
  • Dual texture provides a short brittle shell with a chewy longer lasting center.
  • the exterior shell material comprises gelatin and the inner matrix material comprises pectin.
  • a gummi with a gelatin shell and pectin center would provide the following advantages: 1. The setting time of the pectin could be controlled to keep the fructose pellets suspended in the center.
  • Gelatin provides a longer lasting chewy texture.
  • the exterior shell material and the inner matrix material comprise a combination of gelatin and pectin.
  • a gummi with the shell and center prepared with a combination of gelatin and pectin would provide the following advantages:
  • flavor throughout this patent may be taken as: any Flavor and Extract Manufacturers Association (FEMA) material, natural juices, spices, herbs, and extract categorized as natural -flavoring substance; nature identical substances; and artificial flavoring substances as defined by FEMA GRAS lists, FEMA and FDA lists, Council of Europe (CoE) lists, International Organization of the Flavor Industry (IOFI) adopted by the FAO/WHO Food Standard Programme, Codex Alimentarius, and Food Chemicals Codex.
  • FEMA Flavor and Extract Manufacturers Association
  • IOFI International Organization of the Flavor Industry
  • the finished size of the juicy regions for a 10 gram candy preferably has a diameter of 0.1 to 20 mm, more preferably l to 5 mm and most preferably 2 to 17
  • the juicy regions preferably have a largest dimension between about 0.5 and about 5 mm, more preferably between about 1 and about 4 mm.
  • the juicy regions comprise:
  • the juicy regions further comprise at least one acidulant and at least one buffering agent.
  • the sugar is added in an amount of 10 to 100% by weight, preferably 90 to 97% by weight, more preferably 93 to 96% by weight.
  • the particle size of the sugar is preferably 10-500 microns, more preferably 40-200 microns, and most preferably 40-100 microns.
  • the citric acid is added in an amount of 0 to 7% by weight, preferably 1 to 5% by weight, more preferably 2 to 4% by weight.
  • the buffering agent is added in an amount of 0 to 5% by weight, preferably 0.2 to 3% by weight, more preferably 0.5 to 2% by weight.
  • the flavor agent is added in an amount of 0 to 5% by weight, preferably 0.1 to 3% by weight, more preferably 0.2 to 1.5% by weight.
  • Pellets produced from core substrate Fructose 450 (>500 microns) commercially available from AE Staely may comprise the following components:
  • Citric 0%-2.5% add powdered ADM Acid tartness ⁇ 200 flavor micron enhancement
  • Flavor 0%-2.5% provide spray Firmenich flavor dried powdered
  • the discrete pellets preferably comprise a water absorbing material .
  • the water absorbing material comprises amorphous material, crystalline material, or mixtures thereof .
  • the material is most advantageously a crystalline form that maintains its crystalline structure at the depositing or processing temperatures in the process.
  • the melting point is important because if the pellets melt, they can homogenize into the product and may not maintain themselves as discrete juicy regions.
  • a crystalline structure is desired because it minimizes the pellets from sticking together even when they are moistened in the fluid phase.
  • the desired level of crystallinity is that required to minimize the clumping. Even though the center of the pellets can be in assorted forms, the important attribute is the need for crystallinity at the pellet surface.
  • the pellet material should have moisture absorption properties that allow it to soften to juiciness at the moisture content of the product, more specifically Aw in the system. A preferable situation would be for the pellet material to dissolve completely in the candy matrix to form liquid juice regions after the gel has solidified.
  • the absence of the texture modifying hydrocolloid (i.e., gelatin, pectin, gum arabic, etc.) in the pellet is another factor which imparts a high flavor and texture intensity juiciness to these regions because this enables them to be deformed easier during consumption.
  • the pellets are added to the gummi in an amount of about 1 to about 60% by weight of the combined mixture, preferably in an amount of about 5 to about 40% by weight, more preferably in an amount of about 5 to about 30% by weight and most preferably in an amount of about 5 to about 10% by weight.
  • the greater the weight of pellets added the more impact the juicy regions will have in the finished product.
  • a higher level of fructose pellets requires a higher level of moisture in the surrounding matrix to contribute water to dissolve the fructose to a desired level.
  • the weight fraction of juicy regions needs to be balanced by the desired level of juiciness, the greater difficulty to deposit mixtures with a greater amount of juicy regions into molds, and the physical integrity of the final product.
  • the weight fractions and volume fractions of the pellets to the gummi are comparable.
  • the compressed pellets imbibe water from the gummi matrix and soften to "juiciness" after several days.
  • An important parameter that enables processing is the non- sticky nature of the pellets even when moistened during processing. This property can be imparted by their crystallinity.
  • the water absorbing material comprises crystalline fructose, crystalline sorbitol, crystalline dextrose or mixtures thereof.
  • the pellets can be formed utilizing a multitude of processes into a multitude of assorted shapes utilizing novel techniques or common techniques known to those skilled in the art. The choices could be made according to the desired textural, visual or other chosen impact.
  • the pellets can also be made colored the same or different from the surrounding matrix for visual enhancement using multiple techniques. The techniques include, but are not limited to, water soluble dye, oil soluble dye, or insoluble pigment.
  • the discrete pellets may comprise compressed agglomerations of fine powder.
  • the pellets may also contain moisture absorbing material comprising a powder which is compacted and ground to size to yield a hard discrete pellet.
  • the discrete pellets, the moisture absorbing material may also be agglomerated by the addition of moisture and/or a binding agent followed by drying and grinding to yield a hard discrete pellet.
  • a buffering agent such as sodium citrate
  • a buffering agent may be added to the juicy region of the pellet to raise the pH of the juicy region. If the pH of the juicy region is too acidic, two reactions may occur causing the moisture in the juicy region to migrate back into the gelled matrix. First, it will degrade the strength of a pH sensitive gel matrix, e.g., gelatin. This degradation will cause the matrix to weaken to a point where it is no longer strong enough to keep the juicy region entrapped in one discrete location. Second, it will cause sucrose inversion in the surround gel matrix material resulting in the formation of fructose and dextrose. Moisture will them be pulled away from the juicy regions because fructose is more hygroscopic than sucrose.
  • the invention also relates to a process of making a confection having an exterior shell portion comprising an edible shell material and an inner center portion comprising a center mixture containing an inner matrix material and at least two juicy regions dispersed in the inner matrix material.
  • the method comprises co- depositing the edible shell material and the center mixture to form the multi- component confection wherein the exterior shell portion substantially surrounds or covers the inner center portion.
  • the method further comprises forming the center mixture by:
  • the method may also further comprise the step of allowing the gel to set while the hygroscopic pellets remain dispersed to form a gelled region and/or the step of allowing the hygroscopic pellets to absorb moisture from the gel to provide at least two juicy regions substantially immobilized in the gelled region.
  • the steps of co-depositing are performed at a temperature ranging from about 30 °C to about 95 °C, preferably about 50°C to about 75°C for a gelatin based material and higher temperatures for a pectin based material.
  • the edible shell material and center mixture may be discretely extruded into a mold to form a shaped confection.
  • co-depositing comprises the steps of:
  • the present invention also provides for a process for making flavored hygroscopic pellets comprising the steps of applying an atomized binding solution to a core seed while blending the core seed with powdered dryblend to coat the core seed.
  • the dryblend powder is applied to the core seed at a rate of 1.3-2.66 g/minute .
  • a confectionery composition comprises a mixture of: (a) a fluid gel matrix material; and (b) at least two hygroscopic pellets dispersed in a fluid gel matrix material.
  • a composition may be co-deposited with an edible shell material to deliver the composition as an internalized center within the edible shell material .
  • Another advantage of the present invention is the ability to form a molded gummi product in a reduced amount of time.
  • at least the outer shell portion comprises pectin (and optionally also the inner center portion) and the shaped confection is removed from the mold within about 1 hour, preferably less than about 45 minutes, advantageously less than about 30 minutes, meticulously, 98/5
  • This technology is typically called one shot co-depositing.
  • the technology works by discreetly extruding two materials into a mold cavity.
  • This technology may be used to form three components of the invention (pellets, center gelling matrix and outer gelling matrix) into a bite size format.
  • these depositors are constructed with a piston and valve arrangement.
  • Each of the center and shell materials are contained in their own respective hopper.
  • a piston and valve arrangement are dedicated to each hopper.
  • a pair of pistons and valves dose individual charges of each shell and center material and are simultaneously extruded through these nozzles. These flows are coordinated such that a multi- component product is formed.
  • the density differential between the pellets and the gelling matrix may cause the pellets to sink to the bottom of the mold. This separation of the pellets can be slowed by increasing the viscosity or yield value in the gelling matrix.
  • the viscosity is increased by lowering the temperature to 35-45°C or the yield value 0 is increased by addition of hydrocolloids, e.g., pectin, gellan and the like.
  • Another aspect of the invention relates to an improved method of making flavored hygroscopic pellets suitable 5 for use in the present invention.
  • the pellets can be made by a variety of methods including tableting, agglomeration, grinding to size, etc., these methods are either expensive and/or result in pellets which have nonuniform sizes and shapes.
  • Centrifugal granulation has the ability to produce hygroscopic pellets of uniform shape and size. This granulation process involves the application of an atomized binding solution to a core seed while coating the core seed with a powdered dryblend.
  • the core seed may comprise, for example, fructose, sucrose, sorbitol, dextrose, citric acid or mixtures thereof.
  • the core seed is crystalline, more preferably crystalline fructose.
  • the core seed may have a variety of shapes and sizes.
  • the core seed is spherical and has a largest dimension less than 5 mm, advantageously less than 3 mm, even better less than 1 mm and most preferred less than 700 microns.
  • the preferred method for producing pellets utilizes the CF Centrifugal Granulator commercially available from Vector Corp., Marion, Iowa.
  • the process schematic can be seen in Figure 3.
  • the granulation process technique starts with a core substrate 30.
  • the core is placed onto a rotor at the bottom of the mixing vessel .
  • the combination of forces on the core cause the core particles to move in a helical path 33.
  • a binding agent 31 and coating powder 32 are simultaneously applied. This process continues until the desired diameter of 3 mm is reached.
  • the advantages of this pellet technology is the ability to form a spherical pellet and the flexibility to produce a range of sizes.
  • the spherical pellet has an inherent shape advantage that helps to maintain the homogenous mixture during the depositing process.
  • confections of the present invention are microbiologically stable even when non-sterile as are traditional gummi products.
  • the following examples are illustrative of some of the products and methods of making them falling within the scope of the present invention. They are, of course, not to be considered in any way limitative of the invention. Numerous changes and modifications can be made with respect to the invention.
  • confectionery pieces are produced having a center gelling matrix containing 3 mm fructose pellets.
  • the center is surrounded by another gelling matrix layer to act as a protectant layer to the center.
  • the processes involve (1) the production of the pellets, (2) the production of the confectionery gummi mixture, (3) the mixing of the confectionery gummi mixture with the pellets, and (4) the deposition of the confectionery mixture into a mold.
  • Powdered fructose, citric acid and flavor were dryblended for several minutes to distribute all trace elements to form a dryblend for use in the formation of pellets.
  • the percentage of each component is shown in the following table:
  • Dryblend from (A) and a core substrate were formed into discrete pellets (2-4 mm) by using a granulation process shown in Figure 3.
  • the core substrate comprised crystalline fructose.
  • 500 g of crystalline fructose was added to a granulator rotor to be used as the pellet core.
  • the pellet core had a diameter from about 500 microns to about 700 microns.
  • the size of the pellet core was built up to a pellet having an outside diameter of about 750 to about 850 microns by applying dryblend powder (A) and water simultaneously to the substrate as shown in Figure 3. The water was employed as a binding or wetting agent.
  • the granulator was stopped when the pellets had reached a diameter size range of 750 to about 850 microns.
  • the newly formed pellets were then removed and divided into batches of 500 g for further sizing up.
  • the granulation process was repeated with batches of 500 g of the newly formed pellets being placed in the granulator rotor followed by the application of water and dryblend until the pellets had an outside diameter of about 1200 to about 1500 microns. Once the pellets had reached the desired diameter range of 1200 to 1500 microns they were removed from the granulator and divided into batches of 500 g for further sizing up.
  • the granulation process was repeated with each of the 500 g batches of 1200 to 1500 microns pellets until they had reached the desired diameter of 3000 microns.
  • a confectionery mixture comprising gelatin/pectin submix, cook syrup and flavor submix was prepared using the ingredients listed in the following table. 77
  • a mixture of pectin and sucrose was prepared by dryblending pectin with sucrose to avoid lumps when dissolved in water. Using a high shear mixer, the pectin/sucrose mixture was then added to the vortex of the heated water (80°C) and mixed to complete dissolution. Gelatin, 250 bloom type A was then mixed by hand into the pectin/sucrose solution and hydrated at 50°C for two hours to form the gelatin/pectin submix. The cook syrup ingredients were combined and heated to 121°C. After heating the cook syrup was cooled to 100 °C and the gelatin/pectin submix was added and completely mixed. Finally, the flavor submix was added to the mixture of cook syrup and gelatin/pectin submix at 65°C to form the gelatin/pectin confectionery mixture .
  • a portion of the gelatin/pectin confectionery mixture from Example 2 was mixed with a predetermined weight of pellets (l%-20% by weight) from Example 1. Due to the differential in density between the pellets and the gelatin/pectin mixture constant agitation was required in order to keep the pellets suspended in the gelatin/pectin mixture. This is particularly important when gelatin/pectin mixture with pellets are in a hopper of a co-depositor. The density differential between the pellets and the mixture after co-deposit in the mold may also result in movement of the pellets within the gelatin/pectin matrix. The pellet movement may be slowed by increasing the viscosity of the gelatin/pectin matrix.
  • the viscosity of the gelatin/pectin matrix may be increased by lowering the temperature or changing the type of gelling agent blend used in the formation of the gelling matrix. These techniques retard the movement of the pellets for a sufficient time until the gel has time to cool and set in the mold. Thus, migration of the pellets to the surface of the confectionery product is reduced or completely eliminated using these processes.
  • Example 4 Preparation of Starch Molds Having Gum Drop Shaped Impressions
  • Starch molds were used to provide a cavity for containment of the three component confectionery mixture, i.e., the center with pellets and the outer shell.
  • the cavities were formed using an NID printer/depositor (NID, Sidney, Australia) .
  • Starch boards (460 mm x 460 mm) were filled with starch and leveled by hand. The starch boards were placed onto a lug chain. The NID printer/depositor indexed the mold trays and aligned them with the printer board. The printer board was populated with 60 gum drop shape impressions. Other shapes may also be used.
  • the molding frame and starch printer board operated in a vertical fashion. To create the 60 gum drop shape impressions the printer board was lowered down onto the starch board displacing starch leaving a negative image " . The starch board was then indexed through the rest of the machine and indexed onto the depositor belt.
  • permanent molds can be constructed out of rubber, plastic or metal that are used with the quicker setting gels (i.e., pectin based gels).
  • a confectionery piece was prepared comprising 70% by weight of the gelatin/pectin mixture containing flavored pellets from Example 3 as the center portion and 30% by weight of the gelatin/pectin mixture from Example 2 as the shell. 31
  • a one- shot Knobel co-depositor was used to produce bite size gummi confectionery pieces (Knobel Confiseriemnschinen AG, Felben, Switzerland) .
  • One hopper was filled with the 30% portion and the second hopper was filled with the 70% portion containing the pellets.
  • the depositor was cycled per the manufacturers specifications to obtain coordinated flow of the 30% and 70% portions through the concentric nozzles into gum drop shape impressions of the starch board to form the three component confectionery piece.
  • the confectionery pieces were allowed to cure for 24 hours at room temperature in the mold. The pieces were then removed from the mold and excess starch dusted off the confectionery pieces. The confectionery pieces were then oiled and were ready for packaging.
  • a gelatin matrix comprising gelatin submix, cook syrup and flavor submix was prepared using the ingredients listed in the following table.
  • the gelling matrix was produced in 8 kg batches using the following procedure. Gelatin, 250 bloom type A was added to cold water, thoroughly mixed by hand and hydrated at 50 °C for two hours to form the gelatin submix. The cook syrup ingredients were combined and heated to 121°C. After heating, the cook syrup was cooled to 90°C and then the gelatin submix was added and thoroughly mixed. Next, the flavor submix was added to the cook syrup and gelatin mixture and mixed well to form the gelling matrix.
  • the gelling matrix was then split into a 70%/30% ratio.
  • the 30% portion was used to supply the shell to the confectionery product.
  • the 70% portion was used to supply the center portion of the confectionery product.
  • the center portion was mixed with a predetermined weight of pellets from Example 1 in the same manner as in Example 3.
  • the pellets had a weight of about 1% to about 20% by weight.
  • a one- shot Knobel co-depositor was used to produce bite size gummi confectionery pieces.
  • One hopper was filled with the 30% portion and the second hopper was filled with the 70% portion containing the pellets.
  • the depositor was cycled per the manufacturers specifications to obtain coordinated flow of the 30% and 70% portions through the concentric nozzles into gum drop shape impressions of the starch board to form three component confectionery pieces.
  • the confectionery pieces were allowed to cure for 24 hours at room temperature in the mold. The pieces were then removed from the mold and excess starch dusted off the confectionery pieces. The confectionery pieces were then oiled and were ready for packaging.
  • the gelatin matrix prepared in Example 5 was used in this Example as the center matrix for the confectionery piece.
  • a pectin shell matrix comprising buffered submix, pectin submix, syrup submix and flavor submix was prepared using the ingredients listed in the following table.
  • the pectin matrix was used to form the shell of the confectionery piece.
  • the gummi product was constructed with a 70% gelatin matrix center and a 30% pectin matrix shell.
  • the buffered submix ingredients were combined and heated to 70°C while mixing to ensure complete dissolution.
  • the pectin submix ingredients were dryblended to avoid lumps when dissolving in water.
  • the pectin/sucrose blend was slowly added to the buffered submix with agitation and brought to a boil. The solution was boiled for 2 minutes to dissolve the pectin.
  • the corn syrup was added gradually so as to not break the boil followed by the addition of the sucrose. The resulting solution was heated until a solids content was obtained (74-78%) .
  • Each of the gelling matrices i.e., the gelatin matrix and the pectin matrix, were diverted to their respective hoppers on the co-depositor.
  • the gelatin matrix was diverted to the center hopper and the pectin matrix was diverted to the shell hopper.
  • the depositor was cycled per the manufacturers specifications to obtain coordinated flow of the two gelatin and pectin matrices through the concentric nozzles into molds to form confectionery pieces. Once the addition of the matrices was completed the confectionery pieces were allowed to cure at room temperature for 20 minutes. The pieces were then removed. The pieces were then oiled and were ready for packaging.
  • Pectin is a quicker setting gel than gelatin.
  • the exterior of the gummi rapidly sets up, (approximately 20 minutes), surrounding the slower setting gelatin matrix in the center. This facilities quicker demolding of the gummi verses starch molding (20 minutes verses 24 hours) .
  • This also allows the use of permanent molds constructed out of rubber, plastic or metal verses using starch as a forming medium.

Landscapes

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

Abstract

L'invention concerne un article de confiserie (20) renfermant une région continue (22) et plusieurs zones juteuses (21) immobilisées dans la région continue (22). Les zones juteuses (21) sont formées de boulettes absorbant l'eau, par absorption de l'humidité provenant de la région continue voisine (22). Les zones juteuses (21) restituent un arôme renforcé présentant une jutosité dans la bouche et des textures uniques au moment de la dégustation de l'article de confiserie (20). L'invention concerne également un procédé de fabrication pour cet article de confiserie (20).
EP98925158A 1997-06-04 1998-06-03 Article de confiserie a plusieurs zones juteuses et son procede de fabrication Withdrawn EP0986310A4 (fr)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
US76239 1987-07-21
US86890797A 1997-06-04 1997-06-04
US868907 1997-06-04
US7623998A 1998-05-12 1998-05-12
PCT/US1998/011254 WO1998054977A1 (fr) 1997-06-04 1998-06-03 Article de confiserie a plusieurs zones juteuses et son procede de fabrication

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EP1119260A4 (fr) * 1999-08-05 2005-09-21 Wrigley W M Jun Co Produits de confiserie presentant une duree de conservation amelioree et procedes de fabrication associes
DE10323602A1 (de) * 2003-05-19 2004-12-16 Südzucker AG Mannheim/Ochsenfurt Hartkaramellen mit geträgerten Farbstoffen
US7288684B1 (en) 2005-12-22 2007-10-30 Uop Llc Process for the direct production of methanol from methane
CN102835536B (zh) * 2011-06-23 2015-12-16 浙江养生堂天然药物研究所有限公司 一种凝胶、含它的耐温型软糖及其制备方法
GB2521851A (en) * 2014-01-06 2015-07-08 Kraft Foods R & D Inc Process for preparing confectionery composition
DE102016116600B3 (de) * 2016-09-06 2017-10-19 Anna Fuchs Körper mit einer aus einer Hüllmasse gebildeten Hülle und einer von der Hülle umgebenen Füllmasse, sowie Verfahren zu seiner Herstellung
US20210345639A1 (en) * 2020-05-08 2021-11-11 Pharmavite Llc Gelatin and pectin gummy composition for starchless production

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WO1998054977A1 (fr) 1998-12-10
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