FI62759B - LAGRINGSDUGLIG TVAOKOMPONENT-SOETSAKSPRODUKT SOM BESTAOR AV ENUGGUMMIKONPONENT OCH EN KOLDIOXID INNEHAOLLANDE CARAMEL MKOONENT OCH FOERFARANDE FOER DESS FRAMSTAELLNING - Google Patents

Description

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Patent ·) · National Board of Registration ..,. .... ...,,. .....

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Patent- and Register-Laws v 'An * ku uttagd och utl ^ krMftn publksnd 30.11.82 (32) (33) (31) hry4 «* ty stuotluut —kglrd prtorKot (71) General Foods Corporation, 250 North Street, White Plains, New York IO625, USA (72) Marvin Jerry Rudolph, Bethel, Connecticut, Richard Byron Hynson, New Fairfield, Connecticut, USA (7 ^) 0y Kolster Ah (54) Storage two-component confectionery product consisting of a chewing gum component and a carbon dioxide-containing confectionery component and a process for its preparation

The invention relates to a storable two-component confectionery product consisting of a chewing gum component and a carbon dioxide-containing confectionery component and a process for its preparation.

A carbon dioxide-containing candy is a hard candy that contains carbon dioxide gas, as disclosed in U.S. Patent No. 3,012,893. Such a confection is made by a method of melting crystalline sugar, contacting this sugar with a gas at a pressure of 345 ~ 6900 kpa (50-1000 psig) for a time long enough for 0.5 to 15 ml of gas to be adsorbed per gram of sugar, keeping the sugar temperature during adsorption above the solidification temperature of the molten sugar and cooling the sugar under pressure at said temperature. for the preparation of a gas-containing solid amorphous sugar.

2 62759

The product obtained contains 1- ^ 5% by weight, most typically 2-3% by weight of water of the whole mixture. The minimum amounts of moisture are practically not achieved because the additional heat required to remove the water causes the confection to turn into caramel or burn, Higher amounts of moisture, in turn, lead to the formation of a soft, sticky matrix, which quickly releases the gas in the product and is therefore not durable. It has been found that the product prepared according to the above patent has a water activity of between n, 0.10 and 0.30. Moisture softens the candy, allowing the gas in the product to be released.

When the confectionery containing carbon dioxide is placed in the mouth, it produces a pleasant but short-lived foaming sensation. When the candy gets wet in the mouth, it melts and carbon dioxide is released. The effect in the mouth is eye-catching but short.

Traditional chewing gums are available in many different forms. The base mass of the rubber can be any chewable, substantially water-insoluble base mass, such as chicle (a natural rubber) and its substitutes, lathe, guttakay, Jelutong, synthetic polymers such as polyvinyl acetate, synthetic resins, gums, mixtures thereof, etc. can vary greatly depending on the type used and the other ingredients used and depending on whether the end product is "tan- ko" chewing gum or "ball1' chewing gum or granule. Smaller amounts of plasticizers or plasticizers can also be added to the bases.

Spices commonly used in the manufacture of flavored chewing gums include essential oils or synthetic spices used either alone or in combination with other natural and synthetic oils. Spices such as winter, mint, peppermint, birch, anish fruit spices, mixtures thereof, etc. can be used satisfactorily with a variety of different with. The amount of spice used varies depending on the type used, individual taste preferences, the basic condition used and other such factors, 62 75 9

The sweetener or substances added to complete the chewing gum composition classify the gum as either sugar-free or sugar-free. In addition to sucrose, sugar gum is understood to contain other sugar-like sweeteners normally used in chewing gums, such as dextrose, glucose (corn syrup), fructose and yras. and mixtures thereof. Sugar-free gums normally contain a synthetic sweetener such as saccharin or cyclamic acid or its salts and / or dipeptide sweetener, dihydrocalcones and the like, or mixtures thereof in combination with a sugar alcohol such as sorbitol and mannitol. When the sweetness of the sugar alcohol is close to the sweetness of sucrose, such as with xylitol, a synthetic sweetener may be omitted.

Chewing gums are traditionally prepared by mixing together the base of the chewing gum and sweeteners such as sucrose in aqueous sugar syrup or, in the case of sugar-free chewing gums, an aqueous solution of sugar alcohol, plasticizers and seasoning.

These aqueous solutions typically contain 15-70% water. The moisture content of the obtained product is 1-5% by weight. To make conventional rubber flexible, such moisture contents are required. At the lowest moisture contents, the rubber becomes hard and brittle. In addition, to maintain the moisture content of the rubber, each piece is enclosed in at least one protective wrapper.

The water activity of conventional chewing gums is typically about 0.35 to 0.60. The sugars and sugar alcohols in conventional chewing gum remain crystalline. Thus, the moisture content of conventional chewing gums is substantially free water adsorbed on the surface of sugar or sugar alcohol crystals. This is in contrast to the moisture in an amorphous, carbon dioxide-containing confection, which is bound to the structure and has a substantially lower water activity.

When conventional chewing gum containing 1-5% water comes in contact or is packaged with a carbon dioxide-containing confection, the water passes from the rubber to the confection and the confection becomes sticky and loses its characteristic foaming and hiss as the gum becomes hard and aged.

U.S. Patent No. 3,262,784 relates to chewing gum that is low in water. Such a rubber is an easily crumbly, brittle material and resembles sand or 4 62759 ground sugar at room temperature. The crystalline sugar component has a low water content, less than 1%, the base mass of the rubber is dry. Although it is mentioned in this patent that the proportion of gum base can be up to 40%, about 5-27% of bubble gum base is usually used in the case of sugar alcohol chewing gum and 6-25% in the case of sucrose chewing gum.

Instead, the product of the invention is two-component; the second component is a chewing gum component and the second is a carbon dioxide-containing confectionery component and is characterized in that each component is in a particulate physical state and each component has a water activity of about 0.10 to 0.30 and a chewing gum component has a moisture content of n, 0.10 to 5 .0% by weight based on the chewing gum component, and the moisture content of the carbon dioxide-containing confectionery component is about 1.0 to 5.0% by weight based on the confectionery component, and that the weight ratio of said components is 1:10 to 10: 1.

Thus, the two-component confectionery product according to the invention has a water activity of n, 0.10 to 0.30 of each component and remains in storage for a long time when packaged in a moisture-resistant material. The chewing gum content is preferably sugar-containing or sugar-free spherical gum with a base gum content of at least 28% by weight. , whereby the chewing gum is flexible at room temperature, The carbon dioxide-containing confectionery component of the product consists of an amorphous confectionery component icing with a moisture content of 1 1 / 2-5% and containing 0.5 to 15 ml of carbon dioxide per gram of the mixture, the water activity of the chewing gum component is substantially identical or substantially identical to the carbon dioxide-containing confectionery component portion, reducing the transfer of moisture between the components when packaged together in a moisture-resistant environment. Sugar-based, sugar-free products can be formed by using sugar alcohols in both chewing gum and a carbon dioxide-containing confectionery component, or combinations of a sugar-containing chewing gum and a sugar alcohol-based carbon dioxide-containing confectionery component or a sugar alcohol-containing chewing gum and sugar-based carbon dioxide. Sucrose-based chewing gum and carbon dioxide-containing confectionery component 62759 are preferred, but good sugar-free products can be formed using a sugar alcohol-based chewing gum and carbon dioxide-containing confectionery component.

In a preferred embodiment of the present invention, the chewing gum portion of the product is a sugar-containing spherical chewing gum. It will be apparent to those skilled in the art that a number of types of rubber are readily suitable for practicing the present invention. The base rubber content of commercially available conventional spherical chewing gums is generally between about 10-15% and in some cases up to 18%. Until now, the above amounts have been considered as limits on the percentage of the base in the spherical gum product,

Conventional ball chewing gum is normally prepared with a final test content of 1-5%. Said moisture allows the rubber to be flexible at room temperature. However, to ensure that this moisture remains in the rubber, the product is usually protected by several layers of packaging material. It is the moisture content that makes conventional chewing gums incompatible with the carbon dioxide-containing confectionery component. This is because the sugar or sugar alcohols in chewing gums are crystalline in structure so that the water content contained therein or adsorbed thereon is present as substantially free water. Therefore, the water activity of conventional chewing gums is typically greater than n.

0.3 - 0.5. Any substantial reduction in the moisture content of conventional gum, in an effort to make it compatible with a carbon dioxide-containing confectionery component having a water activity of 0.10 to 0.30, results in a dry or outdated chewing gum.

Attempts to reduce the water activity of conventional chewing gum by adding water activity enhancers have not been successful. A typical lowering agent is glycerol. However, the amount of glycerol required to reduce the water activity of 0.56 to 2.5 water moisture to 0.2 water activity would be more than 50% by weight of the total rubber composition. Such an amount of glycerol would make a slippery liquid and is therefore not acceptable. Thus, by using larger amounts of base rubber than is commonly used, the present invention makes it possible to form chewing gums having the same water activity as the carbon dioxide-containing confectionery component while still retaining the desired cohesive flexibility properties at room temperature.

For the process according to the invention for preparing a storable two-component confectionery product consisting of a chewing gum component and a carbon dioxide-containing confectionery component, each in a particulate physiological state and each component having an aqueous activity of 0.10 to 0.30, preferably 0.15 to 0.25, preferably 0.15 to 0.25 that a) the ingredients of the chewing gum component, namely base gum, sucrose, lecithin, vegetable oil, spice and color are combined in a mixing vessel at a temperature of 50-70 ° C, b) the warm mixture of a) is extruded into rods ranging in diameter from 0.79 to 12 , 70 mm, c) cooling the rods of b) and dividing the cooled rods into o to form chewing gum particles having a particle size between -4 and +12 mesh (American standard sieve) with a moisture content of 0.10 to 5.0% by weight, and the water activity is between 0.10 and 0.30, d) mixing sucrose and lactose with water to form a slurry, e) concentrating the nd) a slurry to form a molten sucrose / lactose mixture containing about 3% moisture, f) compressing carbon dioxide into the molten sugar mixture of e), g) cooling the molten sugar mixture containing f) carbon dioxide to room temperature, h) comminuting the sugar mixture of g) into particles with a particle size between -4 and +12 mesh (American standard sieve), (i) mixing the chewing gum particles of (c) and the sugar particles of (h) between 1: 1 and 10: 1, and (j) packing the mixture of (i) with water in an impermeable container.

The rubber component is prepared by combining the component components in a mixing vessel at temperatures between about 50-70 ° C, preferably between about 60-65 ° C. When the ingredients are completely mixed, the hot rubber is extruded into rods with diameters between 7 62759 0.79 and 12.70 mm, preferably between 1.59-6.35 mm and most preferably 4.76 mm. The rods are cooled and then processed to obtain the pieces. Depending on the desired piece size, the obtained pieces are passed through different screens. The recommended Kap piece sizes used are between -4 ^ +12 mesh (American standard screens). The pieces are then allowed to cool to room temperature. Any moisture present during cooling can be removed by conventional means.

Ordinary chewing gums contain water, typically derived from corn syrup or sorbitol solution, in an amount of 1-5% by weight of the total rubber composition. According to the present invention, no water is added during gum formation or mixing. The chewing gum component has a moisture content of less than 0.5% and typically less than 0.2% when made from crystalline sugar or crystalline sugar alcohol. When amorphous sugar, sugar alcohols and mixtures thereof are used, the moisture content of the chewing gum may be about 1-5%. In both cases, the resulting gum has an aqueous activity of between about 0.10 and 0.30 and typically between 0.15 and 0.25. Preferably, the difference between the water activity of the first component and the second component is at most 0.05. Preferably, the chewing gum component has a lower water activity than the carbon dioxide-containing confectionery component,

The carbon dioxide-containing confectionery component of the product in question is prepared according to a method known from U.S. Patent No. 3,012,893. In a preferred embodiment of the present invention, the amorphous carbon dioxide-containing confectionery component is prepared to be substantially identical or substantially identical in appearance to the rubber bodies. Thus, a pellet-based chewing gum having a particle size that passes through a 4 mesh screen and remains on a 12 mesh screen (American standard screen) is combined with a sucrose-based amorphous carbon dioxide-containing confectionery component that is also sized to pass through a 4 mesh screen and remain on a 12 mesh screen. Both chewing gum and the carbon dioxide-containing confectionery component can have the same color level and taste. The moisture content of the carbon dioxide-containing confectionery component is typically 2.0 to 4.0%. More preferably, the moisture content of 8 62759 is between 2.8-3f3% by weight of the confectionery component containing carbon dioxide, the confectionery component containing carbon dioxide with a moisture content of more than 4.0% becomes sticky and the gas therein can be released.

The carbon dioxide-containing granular component and the chewing gum are combined in a weight ratio of 1: 1 and then packed in foil-lined water-impermeable bags. In other embodiments of the present invention, the ratios of chewing gum to the carbon dioxide-containing confectionery component are considered to be 1:10 to 10: 1. The particle size of the chewing gum may be larger or smaller than that of the carbon dioxide-containing confectionery component,

In another embodiment of the present invention, the carbon dioxide-containing confectionery component is thoroughly mixed with the chewing gum portion of the product so that the carbon dioxide-containing confectionery component is partially or completely surrounded by the chewing gum.

The exact ratio between the chewing gum and the carbon dioxide-containing confectionery component, the exact particle sizes used, the amounts of flavoring and coloring agents, and the process parameters during manufacture can best be determined by appropriate routine and taste testing as is known in the art within the limits set forth elsewhere in this patent. According to the present invention, it is important to combine the carbon dioxide-containing confectionery component and the chewing gum in a closed, moisture-resistant environment so that the product retains most of the carbon dioxide in the confectionery component and a soft rubber part when stored to satisfy the consumer. Non-carbonated embodiments are also contemplated by mixing together a screened amorphous sucrose or sugar alcohol based confectionery component and a similarly screened chewing gum component,

Example 1 I, Preparation of spherical gum using granulated sugar A. Composition

Spherical rubber masterbatch 600 g

Crystalline sucrose 6 x 1372

Lecithin 4

Vegetable oil 2 9 62759

Spherical gum spice 20 Colors 2.25

Total 2000.25 g B. Mixing procedure

The rubber is prepared and mixed with a No. 4 mixer, Baker Perkins, J, Universal, capacity 2.7 liters. The mixer is equipped with a steam jacket to maintain the desired temperature. The temperature of the apparatus is first brought to 63 ° C and the base rubber and 10% sucrose and all the color are added. Stirring is initiated and, one minute is added to lecithin, two minutes after adding January 23/3% of sucrose, after four minutes of 33 1/3% of sucrose, after four and a half minutes, bubble gum flavoring agent, after six minutes, 33% sucrose, and seven minutes after add vegetable oil. Stirring is continued for a further three minutes, during which time the temperature is lowered to about 10 ° C. After mixing for ten minutes, the rubber is ready to be extruded.

The warm rubber is extruded into rods with a diameter of 4.76 mm and rapidly cooled to ice temperature (-70 ° C). The rods are crushed by hammering to obtain pieces that are screened to a range of -4 to +12 mesh (American standard sieve). The screened pieces are heated to room temperature in a vacuum coater to evaporate any moisture that has condensed on their surface during the crushing process. After about an hour, the ball chewing gum pieces are ready to be packaged with the carbon dioxide-containing maker component. The water activity of this chewing gum part is 0.21, 10 62759 II Preparation of a confectionery component containing carbon dioxide P «‘ ^ r »<» I I »1» «*» «» I ..... »'<». '' ...... 'A. Composition of the confectionery component (final product) containing carbon dioxide

Sucrose 1225,190 g

Lactose 695.06

Water 60.00

Carbon dioxide 14.68 Color 0.274

Spice for ball chewing gum 4,896

Total 2000.00 g

Sucrose and lactose are mixed with water (500g) to form a slurry. The slurry is rapidly heated to 160 ° C to remove water by 97% and transferred to a preheated autoclave where spice, color and carbon dioxide are injected into the molten confectionery component mass with rapid stirring to disperse the gas bubbles at 600 rpm. The gassed confectionery component melt is rapidly cooled to room temperature. The pressure is reduced to normal pressure and the carbon dioxide-containing confectionery component, which has been crushed by depressurization, is sieved through a 4 mesh sieve onto a 12 mesh sieve (American standard sieve). The confectionery component is then evaluated for carbon dioxide content and color; after which it is ready to be mixed with the ball chewing gum. The water activity of this carbon dioxide-containing confectionery component is 0.21.

III. Packaging A. Composition of the mixture

Carbon dioxide-containing confectionery component, screened 4.0 g

Crystalline ball chewing gum, screened _4.0_

Total net weight 8.0 g

Example 2 I. Preparation of spherical gum using amorphous sugar A. Composition

Ball chewing gum base mixture 600 g

Amorphous sugar (containing sucrose and lactose)

Lecithin 4

Vegetable oil 2

Ball chewing gum spice 20 Colors _2,45_

Total 200.45 11 6 2 7 ^ 0 B. Mixing procedure <- f -j y

Chewing gum is prepared and mixed in a size 4 mixer with a sigma mixing blade, Baker Perkins, J. Universal, mixing capacity 2.7 liters. The mixer is equipped with a steam jacket to maintain the desired temperature. The temperature of the apparatus is first brought to 63 ° C and the base rubber and 10% of the amorphous sugar and all the color are added. The mixing is started and after one minute is added to lecithin, 23 minutes after the third amorphous% of sugar, in two to four minutes after the third 23% amorphous sugar, four and a half minutes, it is added to the gum flavoring, after six minutes, add 33% amorphous sugar and seven after one minute add the vegetable oil. Stirring is continued for a further three minutes, during which time the temperature is lowered by 10 ° C. Ten minutes after mixing, the rubber is ready to be extruded.

The hot rubber is extruded into rods with a diameter of 4.76 and rapidly cooled to a temperature of carbonic acid (-78 ° C). The rods are crushed by hammering to obtain pieces that are screened to a range of -4 to +12 mesh (American standard sieve). The screened pieces are then warmed to room temperature in a vacuum desiccator to evaporate any moisture that condensed on them during the crushing process. After about one hour, the pieces of ball chewing gum are ready to be packaged with a carbon dioxide-containing confectionery component. The final chewing gum has a moisture content of 1.5% and a water activity of 0.21.

Manufacture of confectionery component containing carbon dioxide

Same as in Example I.

III. Packaging A. Composition of the mixture

Carbon dioxide-containing confectionery component, screened 4.0 g

Spherical gum containing amorphous sugar, sieved 4.0 g

Total net weight 8.0 g 12 62759

In both examples, the carbon dioxide-containing confectionery component and the spherical chewing gum are packaged in foil-lined moisture-resistant bags and mixed in the package to ensure even distribution of the rubber and the confectionery component. The effect of the carbon dioxide-containing confectionery component becomes apparent to the consumer immediately when he takes a handful of product as ball-chewing gum accumulates in his mouth as he eats more product. The product differs from carbon dioxide-only confectionery in that it has the benefits of long-lasting ball chewing gum in addition to the short-term effects of carbon dioxide-containing confectionery. The rubber part remains flexible and both components can be stored for more than six weeks.

Claims (9)

13 Claims: 6 2 7 -1 9 A storable two-component confectionery product consisting of a chewing gum component and a carbon dioxide-containing confectionery component, characterized in that each component is in a particulate physical state and each component has a water activity of about 0.10 to 0.30, and the chewing gum component has a moisture content of 5.0% by weight based on the chewing gum component, and the moisture content of the carbon dioxide-containing confectionery component is about 1.0 to 5.0% by weight based on the confectionery component, and that the weight ratio of said components is 1:10 to 10: 1. A confectionery product according to claim 1, characterized in that the water activity of both the chewing gum component and the carbon dioxide-containing confectionery component is between about 0.15 and 0.25. Confectionery product according to Claim 2, characterized in that the difference between the water activity of the chewing gum component and the confectionery component is at most 0.05. Confectionery product according to Claim 3, characterized in that the water activity of the chewing gum component is equal to or less than the water activity of the confectionery component. A confectionery product according to claim 1, characterized in that the chewing gum component contains at least 28% by weight of the chewing gum base mixture based on the chewing gum component, and in addition a flavor and sweetener, namely sucrose, sugar alcohol, dextrose, fructose, glucose and / or synthetic sweetener, or a mixture of these, wherein the chewing gum component is flexible at room temperature. A confectionery product according to claim 1, characterized in that the weight ratio between the chewing gum component and the confectionery component is about 1: 1. Confectionery product according to claim 1, characterized in that the particle size of each component is between -4 and +12 mesh on an American standard sieve. 14 6 2 7 5 9 A process for preparing a storable two-component confectionery product consisting of a chewing gum component and a carbon dioxide-containing confectionery component, each in a particulate physiological state, each having a water activity of 0.10 to 0.30, preferably 0.15 to 0.25, characterized in that that a) the ingredients of the chewing gum component, namely base gum, sucrose, lecithin, vegetable oil, spice and color are combined in a mixing vessel at a temperature of 50-70 ° C, b) the warm mixture of a) is extruded into rods ranging in diameter from 0.79 to 12.70 mm, c) cooling the rods of b) and dividing said cooled rods into portions to form chewing gum particles having a particle size between -4 and +12 mesh (American standard sieve), a moisture content of 0.10 to 5.0% by weight, and a water activity is between 0.10 and 0.30, d) mixing sucrose and lactose with water to form a slurry, e) concentrating the slurry of d) to form a sucrose / lactose mixture containing about 3% moisture, f) compressing the carbon dioxide into the molten sugar mixture of e), g) cooling the molten sugar mixture containing the carbon dioxide of f) to room temperature, h) comminuting the sugar mixture of cr) into particles having the particle size is between -4 and +12 mesh (American standard sieve), i) mixing the chewing gum particles of c) and the sugar particles of h) in a ratio of 1:10 to 10: 1, and j) packing the mixture of i) in a water-impermeable container . is 62 75 9 Patent krav;