JP2016034278A - 多層菓子の形成システムおよび形成方法 - Google Patents
多層菓子の形成システムおよび形成方法 Download PDFInfo
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- JP2016034278A JP2016034278A JP2015196927A JP2015196927A JP2016034278A JP 2016034278 A JP2016034278 A JP 2016034278A JP 2015196927 A JP2015196927 A JP 2015196927A JP 2015196927 A JP2015196927 A JP 2015196927A JP 2016034278 A JP2016034278 A JP 2016034278A
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- confectionery
- forming
- forming drum
- drum
- gum
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- BOVNWDGXGNVNQD-UHFFFAOYSA-L zinc;2-hydroxybenzenesulfonate Chemical compound [Zn+2].OC1=CC=CC=C1S([O-])(=O)=O.OC1=CC=CC=C1S([O-])(=O)=O BOVNWDGXGNVNQD-UHFFFAOYSA-L 0.000 description 1
- XLMCDAMBOROREP-UHFFFAOYSA-N zinc;3-phosphonooxypropane-1,2-diolate Chemical compound [Zn+2].OP(O)(=O)OCC([O-])C[O-] XLMCDAMBOROREP-UHFFFAOYSA-N 0.000 description 1
- AGFGXVAAIXIOFZ-UHFFFAOYSA-L zinc;butanedioate Chemical compound [Zn+2].[O-]C(=O)CCC([O-])=O AGFGXVAAIXIOFZ-UHFFFAOYSA-L 0.000 description 1
- NDKWCCLKSWNDBG-UHFFFAOYSA-N zinc;dioxido(dioxo)chromium Chemical compound [Zn+2].[O-][Cr]([O-])(=O)=O NDKWCCLKSWNDBG-UHFFFAOYSA-N 0.000 description 1
- 239000001432 zingiber officinale rosc. oleoresin Substances 0.000 description 1
- 229940020965 zoloft Drugs 0.000 description 1
- RZFHLOLGZPDCHJ-XZXLULOTSA-N α-Tocotrienol Chemical compound OC1=C(C)C(C)=C2O[C@@](CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)(C)CCC2=C1C RZFHLOLGZPDCHJ-XZXLULOTSA-N 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
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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
- 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
- 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
- A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
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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
- A23G4/00—Chewing gum
- A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
-
- 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
- A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
- A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
【解決手段】第1形成ドラムセット124を有する第1形成ステーション108を用いて平均厚さ0.3mm〜10mmを有する第1の菓子シートを形成する工程、第2形成ドラムセット126を有する第2形成ステーション110を用いて平均厚さ0.3mm〜10mmを有する第2の菓子シートを形成する工程、および第1菓子シートと第2菓子シートとを第2形成ドラムセットのうちの少なくとも1つを用いて積層して多層菓子シートを形成する工程、を含む多層菓子シートを形成する方法。
【選択図】図1
Description
本発明の種々の実施形態に係るシステムおよび方法は、それぞれが菓子成分の各層を個別に形成および/または条件を調整し、一緒に積層する形成ドラムセットを包含する複数の形成ステーションを提供することによりそのような多層菓子製品を生産する課題を解決する。そのようなものとして、菓子成分の各層は、所望の厚さおよび幅に形成されならびに/またはその物理的特性に応じた所望の温度に調整されうる。
チューインガムは、通常は決して飲み込まれない成分の大部分に、ゴムのような咀嚼成分であるガムベースを含む。チューインガムは、甘味料、フレーバーなどを含む消費される部分をも含み、また層にまたは成分にチューインガムに組み込まれる他のキャンディーまたは食品も包含する。このガムベースは、ガムベースは、その材料に加工に対する弾力性および弾性を導入し、および、熱をあまりよく伝えない比較的非伝導性のまたは絶縁性の材料を与えるという点で、食品加工において比較的独特である。これは、特有の加工の困難さをもたらす。加工に対して、加工されるガム製品の温度は、粘度に、ならびに弾性および弾力性などの他の加工の特徴に大きい影響を及ぼす。
ガム構造物は、種々のカテゴリーの非常に多くの成分を含んでもよい。本発明の種々の実施形態に係るガム混合システムおよび方法は、以下の成分カテゴリー、すなわちエラストマー、増量剤、エラストマー可塑剤(樹脂を含む)、エラストマー溶剤、可塑剤、脂肪、ワックス、充填剤、抗酸化物質、甘味料(例えばバルク甘味料および高甘味度甘味料)、シロップ/液体、フレーバー、感覚剤(センセート)、増強剤、酸、乳化剤、着色料、および機能性成分、の中の成分を含む(これらに限定されない)、いずれかおよびすべての公知の成分を混合するために使用されてもよい。
用いられてよく、任意の感覚的な許容様式で組み合わされてもよい。
ガム構造物に用いられるエラストマー(ゴム類)は、所望のガム構造物のタイプ、所望のガム構造物の粘稠度、およびガム構造物で使用される他の成分などの様々な因子に応じて大幅に変更されよう。エラストマーは、当該技術分野で公知のいずれの水不溶性ポリマーでもよく、チューインガムおよび風船ガムに利用されるような水不溶性ポリマーが含まれる。ガム構造物、特にガムベースに好適なポリマーの具体例としては、天然のエラストマーおよび合成エラストマーの両方が挙げられる。例えば、ガム構造物で好適なそれらポリマーとしては、これらに限定されないが、カプシ(caspi)、チクル、天然ゴム、クラウンガム、ニスペロ(nispero)、ロシジンハ(rosidinha)、ジェルトング(jelutong)、グアユール、ペリーロ(perillo)、ニガーグッタ(niger gutta)、ツヌ(tunu)、バラタ(balata)、ガッタパーチャ、レチカプシ(lechi capsi)、ソルヴァ(sorva)、グッタカイ(gutta kay)などの(植物由来の)天然物、およびこれらの組み合わせが挙げられる。これらに限定されないが、合成エラストマーの例としては、スチレン−ブタジエンコポリマー(SBR)、ポリイソブチレン、イソブチレン−イソプレンコポリマー、ポリエチレン、ポリ酢酸ビニルなど、およびこれらの組み合わせが挙げられる。エラストマーは、当該ガム構造物の約10%〜約60重量%、より一般的には約35〜40重量%を構成する。
ガム構造物は、エラストマー物質の軟化を補助するエラストマー溶剤(本願明細書中ではエラストマー可塑剤とも呼ばれる)を含有してもよい。このようなエラストマー溶剤として、当該技術分野で公知のエラストマー溶剤、例えば、α−ピネン、β−ピネンまたはd−リモネンのポリマーなどのテルピネン樹脂、ロジンのメチル、グリセロールおよびペンタエリスリトールエステルならびに水素化、二量化および重合ロジンなどの変性されたロジンおよびガム、ならびにそれらの混合物を挙げることができる。本発明での使用に適切なエラストマー溶剤の例として、部分的に水素化したウッドおよびガムロジンのペンタエリスリトールエステル、ウッドおよびガムロジンのペンタエリスリトールエステル、ウッドロジンのグリセロールエステル、部分的に二量体化したウッドおよびガムロジンのグリセロールエステル、重合したウッドおよびガムロジンのグリセロールエステル、トール油ロジンのグリセロールエステル、ウッドおよびガムロジンならびに部分的に水素化したウッドおよびガムロジンのグリセロールエステル、ならびにウッドおよびロジンの部分的に水素化したメチルエステルなど、ならびにそれらの混合物を挙げてもよい。エラストマー溶剤は、ガム構造物の約2重量%〜約15重量%、好ましくは約7重量%〜約11重量%の量でガム構造物の中で用いてもよい。
ガム構造物はまた、様々な望ましい質感と粘稠特性をもたらすように、下記のワックスのカテゴリーにも該当する、可塑剤または軟化剤を含んでもよい。これらの成分が低分子量であることから、可塑剤および軟化剤はガム構造物の基本構造に侵入でき、これを可塑性、かつ低粘度にすることになる。有用な可塑剤および軟化剤としては、トリアセチン、水素化されていないの中鎖トリグリセリド、部分的に水素化された綿実油、大豆油、パーム油、パーム核油、ヤシ油、サフラワー油、獣脂油、カカオバター、α−ピネンから誘導されるテルペン(terepene)樹脂、ラノリン、パルミチン酸、オレイン酸、ステアリン酸、ステアリン酸ナトリウム、ステアリン酸カリウム、グリセリルトリアセテート、グリセリルレシチン、グリセリルモノステアレート、プロピレングリコールモノステアレート、アセチル化モノグリセリド、グリセリンなど、およびこれらの混合物が挙げられる。ワックス、例えば、天然および合成のワックス、硬化植物油、ポリウレタンワックス、ポリエチレンワックスなどの石油ワックス、パラフィンワックス、ソルビタンモノステアレート、獣脂、プロピレングリコール、それらの混合物なども、ガム構造物に組み込んでよい。可塑剤および軟化剤は通常、ガム構造物の約20重量%までの量、さらに具体的にはガム構造物の約9重量%〜約17重量%の量でガム構造物に用いられる。
好適な油脂としては、部分的に水素化された植物性または動物性の脂肪、とりわけヤシ油、パーム核油、牛脂、およびラードなどが挙げられる。これらの成分を使用する場合、一般に、ガム構造物の重量の約7重量%まで、好ましくは約3.5重量%までの量で存在する。
いくつかの実施形態では、当該ガム構造物はワックスを含んでよい。使用されるワックスとしては、合成ワックス(分枝状のアルカンを含有し単量体と共重合されたワックスなど。例えば、限定されないが、ポリプロピレンおよびポリエチレンおよびFischer−Tropschタイプのワックス、石油ワックス(パラフィンなど))、ならびに微結晶性ワックス、ならびに天然ワックス(ビーズワックス、カンデリラ、カルナウバ)、およびポリエチレンワックスなど、米糠ならびに石油を挙げてもよい。
いくつかの実施形態では、本発明の教示に係るシステムおよび方法を使用して形成されるガム構造物は、有効量の、充填剤および質感付与剤(textural agent)として働きうる無機質アジュバントなどの増量剤も含んでよい。有用な無機質アジュバントとしては、炭酸カルシウム、炭酸マグネシウム、アルミナ、水酸化アルミニウム、ケイ酸アルミニウム、タルク、クレー、酸化チタン、微粉砕石灰石、リン酸一カルシウム、リン酸三カルシウム、リン酸二カルシウム、硫酸カルシウムなど、およびそれらの混合物が挙げられる。これらの充填剤またはアジュバントは、ガム構造物において様々な量で使用してよい。充填剤の量は、ガム構造物の約0〜約40重量%まで、さらに具体的には約0〜約30重量%の量で存在してよい。いくつかの実施形態では、充填剤の量は、約0〜約15%まで、さらに具体的には約3%〜約11%とされよう。
抗酸化物質としては、フリーラジカルを捕捉除去する物質を挙げることができる。いくつかの実施形態では、抗酸化物質としては、これらに限定されないが、アスコルビン酸、クエン酸(クエン酸は封入されてもよい)、ローズマリー油、ビタミンA、ビタミンE、ビタミンEリン酸エステル、ブチル化ヒドロキシトルエン(BHT)、ブチル化ヒドロキシアニソール(BHA)、没食子酸プロピル、トコフェロール、ジ−α−トコフェリルホスフェート、トコトリエノール、αリポ酸、ジヒドロリポ酸、キサントフィル、βクリプトキサンチン、リコピン、ルテイン、ゼアキサンチン、アスタキサンチン、β−カロチン、カロチン、混合カロテノイド、ポリフェノール、フラボノイド、およびこれらの組み合わせを挙げることができる。
当該ガム構造物は、ある量の、甘味剤(バルク甘味料および高甘味度甘味料)、軟化剤、乳化剤、充填剤、増量剤(担体、増量剤(エクステンダー)、バルク甘味料)、着香剤(フレーバー、香味物質)、着色剤(着色料、着色剤(coloring))、機能性成分など、ならびにこれらの混合物からなる群から選択される従来の添加剤も含んでよい。これらの添加剤のうちのいくつかは、複数の目的を果たしてもよい。例えば、シュガーレスガム構造物では、マルチトールまたは他の糖アルコールなどの甘味料は、増量剤、特に水溶性の増量剤としても機能してもよい。
好適な増量剤としては、キシロース、リブロース、グルコース(デキストロース)、ラクトース(乳糖)、マンノース、ガラクトース、フルクトース(果糖)、スクロース(砂糖)、マルトース、転化糖、部分的に加水分解したデンプンおよびコーンシロップ固形物などの単糖、二糖、多糖、糖アルコール類、ポリデキストロースに対する商品名Litesse(商標)として流通しており、41−51 Brighton Road、Redhill、Surryey、RHl6YS、イギリスのDanisco Sweeteners,Ltd.により製造されているポリマーなどの無秩序に結合したグルコースポリマー、イソマルト(Gotlieb−Daimler−Strause12 a、68165 Mannheim、ドイツのPalatinit Sussungsmittel GmbHにより商品名PALATINIT(商標)として製造されているα−D−グルコピラノシル−1,6−マンニトールおよびα−D−グルコピラノシル−1,6−ソルビトールのラセミ混合物)、マルトデキストリン類、水素化デンプン加水分解物、水素化ヘキソース類、水素化二糖、炭酸カルシウム、タルク、二酸化チタン、リン酸二カルシウムなどのミネラル、セルロース類、およびそれらの混合物が挙げられる。
望ましくは、甘味料は、アスパルテーム、ネオテーム、スクラロース、モナチン、およびアセスルファムカリウム(Ace−K)などの高甘味度甘味料である。高甘味度甘味料は、封入型、遊離型、またはこれらの両方の形態にあることができる。
市販の米国薬局方(USP)等級のグリセリンなどの無水グリセリンもまた、軟化剤として用いてよい。グリセリンは、甘く好ましい味のシロップ状の液体であり、甘蔗糖の約60%の甘味を有する。グリセリンは吸湿性であるため、無水グリセリンはガム構造物の調製の間中、無水条件下に保たれてもよい。他のシロップとして、コーンシロップおよびマルチトールシロップを挙げてもよい。
いくつかの実施形態では、香味料としては天然および人工のフレーバーなどの当業者に公知のフレーバーを挙げることができる。これらの香味物質は、合成フレーバー油および香味のある芳香物質および/または油、植物、葉、花、果実など由来のオレオレジンおよびエキス、ならびにこれらの組み合わせから選ばれてもよい。非限定的な代表的なフレーバー油としては、スペアミント油、シナモン油、ウィンターグリーンの油(サリチル酸メチル)、ペパーミント油、和種はっか油、チョウジ油、ベイ油、アニス油、ユーカリ油、タイム油、ニオイヒバ油、ナツメグの油、オールスパイス、セージの油、メース、クヘントウの油、およびケイヒ油が挙げられる。バニラ、およびレモン、オレンジ、ライム、グレープフルーツ、ユズ、スダチを含めた柑橘油、ならびにリンゴ、西洋ナシ、モモ、ブドウ、ブルーベリー、イチゴ、ラズベリー、サクランボ、プラム、パイナップル、アプリコット、バナナ、メロン、アプリコット、ウメ、サクランボ、ラズベリー、ブラックベリー、トロピカルフルーツ、マンゴー、マンゴスチン、ザクロ、パパイヤなどを含めたフルーツエッセンスなどの人工、天然および合成のフルーツ香料も有用な香味物質である。放出プロファイルを管理することができる他の可能性のある香料としては、ミルクフレーバー、バターフレーバー、チーズフレーバー、クリームフレーバー、およびヨーグルトフレーバー、バニラフレーバー、緑茶フレーバー、ウーロン茶フレーバー、紅茶フレーバー、ココアフレーバー、チョコレートフレーバー、およびコーヒーフレーバーなどのティまたはコーヒー香料、ペパーミントフレーバー、スペアミントフレーバー、および和種はっかフレーバーなどのミント香料、アサフェティーダフレーバー、アジョワンフレーバー、アニスフレーバー、アンゼリカフレーバー、フェンネルフレーバー、オールスパイスフレーバー、シナモンフレーバー、カモミールフレーバー、マスタードフレーバー、カルダモンフレーバー、キャラウェーフレーバー、クミンフレーバー、チョウジフレーバー、コショウフレーバー、コリアンダーフレーバー、サッサフラスフレーバー、セイボリーフレーバー、山椒フレーバー、エゴマフレーバー、ジュニパーベリーフレーバー、ショウガフレーバー、スターアニスフレーバー、セイヨウワサビフレーバー、タイムフレーバー、タラゴンフレーバー、ディルフレーバー、トウガラシフレーバー、ナツメグフレーバー、バジルフレーバー、マジョラムフレーバー、ローズマリーフレーバー、ベイリーフフレーバー、およびワサビ(日本ワサビ)フレーバーなどの香辛香料、ワインフレーバー、ウィスキーフレーバー、ブランディフレーバー、ラムフレーバー、ジンフレーバー、およびリキュールフレーバーなどのアルコール香料、フローラル香料、ならびにオニオンフレーバー、ガーリックフレーバー、キャベツフレーバー、ニンジンフレーバー、セロリフレーバー、マッシュルームフレーバー、およびトマトフレーバーなどの植物香料、が挙げられる。これらの着香剤は液体または固体の形態で使用されてもよく、個々にまたは混合物として使用されてもよい。一般に使用される香料としては、個々に用いられるかまたは混合物として用いられるかにかかわらず、ペパーミント、メントール、スペアミント、人工バニラ、シナモン誘導体などのミント類、および種々のフルーツ香料が挙げられる。香料、特にこのミント香料は、本願明細書で以下に記載される冷感剤と組み合わせて使用される場合、呼気清涼化特性をももたらしてよい。いくつかの実施形態では、香料は、ゲラニオール、リナロール、ネロール、ネロリドール、シトロネロール、ヘリオトロピン、メチルシクロペンテロン、エチルバニリン、マルトール、エチルマルトール、フラネオール、ネギ系化合物、バラのタイプの化合物(フェネタノール、フェニル酢酸、ネロール、リナリルエステルなど)、ジャスミン、サンドルウッド(sandlewood)、パチョリ、および/またはシダーウッドから選ばれてもよい。
感覚剤化合物としては、冷感剤、温感剤、刺激剤、発泡剤、およびこれらの組み合わせを挙げることができる。様々な周知の冷感剤を用いてよい。例えば、とりわけ有用な冷感剤として、キシリトール、エリスリトール、デキストロース、ソルビトール、メンタン、メントン、ケタール、メントンケタール、メントングリセロールケタール、置換p−メンタン、非環状カルボキシアミド、グルタル酸モノメンチル、置換シクロヘキサンアミド、置換シクロヘキサンカルボキシアミド、置換尿素およびスルホンアミド、置換メンタノール、p−メンタンのヒドロキシメチルおよびヒドロキシメチル誘導体、2−メルカプト−シクロ−デカノン、2〜6個の炭素原子を有するヒドロキシカルボン酸、シクロヘキサンアミド、酢酸メンチル、サリチル酸メンチル、N,2,3−トリメチル−2−イソプロピルブタンアミド(WS−23)、N−エチル−p−メンタン−3−カルボキシアミド(WS−3)、イソプレゴール、3−(l−メントキシ)プロパン−1,2−ジオール、3−(l−メントキシ)−2−メチルプロパン−1,2−ジオール、p−メンタン−2,3−ジオール、p−メンタン−3,8−ジオール、6−イソプロピル−9−メチル−1,4−ジオキサスピロ[4,5]デカン−2−メタノール、コハク酸メンチルおよびそのアルカリ土類金属塩、トリメチルシクロヘキサノール、N−エチル−2−イソプロピル−5−メチルシクロヘキサンカルボキシアミド、和種はっか油、ペパーミント油、3−(l−メントキシ)エタン−1−オール、3−(l−メントキシ)プロパン−1−オール、3−(l−メントキシ)ブタン−1−オール、1−メンチル酢酸N−エチルアミド、4−ヒドロキシペンタン酸l−メンチル、3−ヒドロキシ酪酸l−メンチル、N,2,3−トリメチル−2−(1−メチルエチル)−ブタンアミド、n−エチル−t−2−c−6−ノナジエンアミド、N,N−ジメチルメンチルスクシンアミド、置換p−メンタン、置換p−メンタン−カルボキシアミド、2−イソプロパニル−5−メチルシクロヘキサノール(久光製薬株式会社製、以下「イソプレゴール」)、メントングリセロールケタール(FEMA3807、商品名 FRESCOLAT(登録商標)タイプMGA)、3−l−メントキシプロパン−1,2−ジオール(Takasago製、FEMA3784)、および乳酸メンチル、(Haarman & Reimer製、FEMA3748、商品名FRESCOLAT(登録商標)タイプML)、WS−30、WS−14、ユーカリエキス(p−メンタ−3,8−ジオール)、メントール(その天然もしくは合成の誘導体)、メントール−PG−カーボネート、メントール−EG−カーボネート、メントールグリセリルエーテル、N−tertブチル−p−メンタン−3−カルボキシアミド、p−メンタン−3−カルボン酸グリセロールエステル、メチル−2−イソプロピル−ビシクロ(2.2.1)、ヘプタン−2−カルボキシアミド、メントールメチルエーテル、およびメンチルピロリドンカルボキシレートが挙げられる。これらのおよび他の適切な冷感剤は、以下の米国特許(それらのすべては、参照によりその全体を援用したものとする)にさらに記載されている:米国特許第4,230,688号明細書、同第4,032,661号明細書、同第4,459,425号明細書、同第4,136,163号明細書、同第5,266,592号明細書、同第6,627,233号明細書。
増強剤は、それら自体の特徴的な食味および/または芳香の知覚を導くことなく、原材料の食味および/または芳香の知覚を増感、補充、改変または増強しうる物質からなることができる。いくつかの実施形態では、香味、甘味、酸味、旨み、コクみ、塩味およびそれらの組み合わせの知覚を増感、補充、改変または増強するように設計された増強剤を含むことができる。
酸としては、これらに限定されないが、酢酸、アジピン酸、アスコルビン酸、酪酸、クエン酸、ギ酸、フマル酸、グリコン酸、乳酸、リン酸、リンゴ酸、シュウ酸、コハク酸、酒石酸、アスパラギン酸、安息香酸、カフェオタンニン酸(caffeotannic acid)、イソ−クエン酸、シトラマル酸、ガラクツロン酸、グルクロン酸、グリセリン酸、グリコール酸、ケトグルタル酸、α−ケトグルタル酸、ラクトイソクエン酸(lactoisocitric acid)、オキサル酢酸、ピルビン酸酸、キナ酸、シキミ酸、コハク酸、タンニン酸、ヒドロキシ酢酸、スベリン酸、セバシン酸、アゼライン酸、ピメリン酸、カプリン酸およびこれらの組み合わせが挙げられる。
当該ガム構造物は、単一安定系に非混和性の構成成分を分散させる補助をする乳化剤をも含んでもよい。本発明で有用な乳化剤としては、単独でまたは混合物として使用されるグリセリルモノステアレート、レシチン、脂肪酸モノグリセリド、ジグリセリド、プロピレングリコールモノステアレート、メチルセルロース、アルギン酸塩もしくはアルギン酸エステル、カラギーナン、キサンタンガム、ゼラチン、イナゴマメ、トラガント、ローカストビーンガム、ペクチン、アルギン酸塩もしくはアルギン酸エステル、ガラクトマンナン(グアーガム、イナゴマメガム、グルコマンナンなど)、ゼラチン、デンプン、デンプン誘導体、デキストリン類およびセルロース誘導体(カルボキシメチルセルロースなど)、酸味料(リンゴ酸、アジピン酸、クエン酸、酒石酸、フマル酸など)などが挙げられる。乳化剤は、ガム構造物の約2重量%〜約15重量%、さらに具体的には、約7重量%〜約11重量%の量で用いてよい。
着色剤は、所望の色を生じさせるのに有効な量で使用してよい。着色剤として色素を挙げてもよく、これは当該ガムの重量の約6重量%を上限とする量で配合してもよい。例えば、二酸化チタンは、当該ガム構造物の約2重量%を上限とする量で、好ましくは約1重量%未満の量で配合してもよい。着色剤は、天然食品着色料、ならびに食品、薬物および化粧品での適用に適切な染料も含んでよい。これらの着色剤は、F.D.&C.染料およびレーキ類として公知である。上記の使用に許容できる物質は、好ましくは水溶性である。例示できる限定的でない例として、5,5−インジゴスズジスルホン酸の二ナトリウム塩である、F.D.&C.Blue No.2として公知のインジゴイド染料が例示される。同様に、F.D.&C.Green No.1として公知の染料は、トリフェニルメタン染料を含み、これは4−[4−(N−エチル−p−スルホニウムベンジルアミノ)ジフェニルメチレン]−[1−(N−エチル−N−p−スルホニウムベンジル)−δ−2,5−シクロヘキサジエンイミン]の一ナトリウム塩である。F.D.&C.着色剤、およびそれらの対応する化学構造のすべての完全な詳説は、Kirk−Othmer Encyclopedia of Chemical Technology、第3版、第5巻、857〜884頁に見出すことができ、この本文を本願明細書に引用して援用する。
機能性成分を含むさらなる添加剤としては生理的冷感剤、咽頭無痛化剤、スパイス、温感剤、歯白色化剤または他の歯科ケア成分、呼気清涼化剤、ビタミン、栄養補助食品、植生化学物質、ポリフェノール、抗酸化物質、活性成分、ミネラル、カフェイン、薬物が挙げられ、そして他の活性物も当該ガム組成物の中に含まれてもよい。このような成分は、それらの意図された効果を成し遂げるのに十分な量で使用されてもよく、これらは、このあと、より十分に論じられることになる。
呼気清涼化剤としては、精油、ならびに種々のアルデヒド、アルコール、および類似物質を挙げることができる。いくつかの実施形態では、精油としては、スペアミント、ペパーミント、ウィンターグリーン、サッサフラス、クロロフィル、シトラール、ゲラニオール、カルダモン、チョウジ、セージ、カルバクロール、ユーカリ、カルダモン、コウボクエキス、マジョラム、シナモン、レモン、ライム、グレープフルーツ、およびオレンジのオイルを挙げることができる。いくつかの実施形態では、ケイ皮アルデヒドおよびサリチルアルデヒドなどのアルデヒドを使用することができる。加えて、メントール、カルボン、イソ−ガリゴール(iso−garrigol)、およびアネトールなどの化学物質は、呼気清涼化剤として機能することができる。これらのうちで、最も一般に用いられるものは、ペパーミント、スペアミントおよびクロロフィルのオイルである。
歯科ケア成分(口腔ケア成分としても知られる)としては、これらに限定されないが、歯の白色化剤、汚れ除去剤、口腔洗浄剤、漂白剤、減感剤、歯科再石灰化剤、抗菌剤、虫歯予防剤、プラーク酸緩衝剤、界面活性剤および歯石予防剤を挙げてもよい。このような成分の非限定例として、タンパク質分解酵素を含む加水分解剤、水和シリカ、炭酸カルシウム、炭酸水素ナトリウムおよびアルミナなどの研磨剤、限定しないがステアリン酸ナトリウム、パルミチン酸ナトリウム、硫酸化ブチルオレエート、オレイン酸ナトリウム、フマル酸の塩、グリセロール、ヒドロキシル化レシチン、ラウリル硫酸ナトリウムなどの陰イオン界面活性剤を含む表面活性剤、および一般に歯石コントロール成分として用いられるポリリン酸塩などのキレート剤などといった他の活性汚れ除去構成成分を挙げることができる。いくつかの実施形態では、歯科ケア成分は、ピロリン酸四ナトリウムおよびトリ−ポリリン酸ナトリウム、炭酸水素ナトリウム、ピロリン酸二水素二ナトリウム、トリポリリン酸ナトリウム、キシリトール、ヘキサメタリン酸ナトリウムも含むことができる。
活性物とは一般に、使用者にそれらがもたらす所望の有益な結果のためにチューインガム組成物に配合される成分をいう。いくつかの実施形態では、活性物は、薬品、栄養素、栄養補給剤、ハーブ類、栄養補給剤、医薬品、薬物など、およびそれらの組み合わせを含むことができる。
発泡システムは、1以上の食用酸および1以上の食用アルカリ性物質を含んでよい。食用酸(複数可)および食用アルカリ性物質(複数可)は、一緒に反応して発泡しうる。
食欲抑制薬は、食品を摂取したいという欲求を抑圧するように機能する、繊維およびタンパク質などの成分でありうる。食欲抑制薬はまた、ベンズフェタミン、ジエチルプロピオン、マジンドール、フェンジメトラジン、フェンテルミン、フーディア(P57)、オリブラ(Olibra)(商標)、エフェドラ、カフェインおよびそれらの組み合わせも含むことができる。食欲抑制薬は、以下の商品名でも知られている:アディペックス(Adipex)(商標)、アディポスト(Adipost)(商標)、ボントリル(Bontril)(商標)PDM、ボントリル(Bontril)(商標)スローリリース(Slow Release)、ディドレックス(Didrex)(商標)、ファスティン(Fastin)(商標)、アイオナミン(Ionamin)(商標)、マザノール(Mazanor)(商標)、メルフィアット(Melfiat)(商標)、オベニックス(Obenix)(商標)、フェンダイエット(Phendiet)(商標)、フェンダイエット(Phendiet)−105(商標)、フェンテルコット(Phentercot)(商標)、フェノトリド(Phentride)(商標)、プレギン(Plegine)(商標)、プレル(Prelu)−2(商標)、プロ−ファスト(Pro−Fast)(商標)、PT105(商標)、サノレックス(Sanorex)(商標)、テヌエート(Tenuate)(商標)、サノレックス(Sanorex)(商標)、テヌエート(Tenuate)(商標)、テヌエートドスパン(Tenuate Dospan)(商標)、テパニル(Tepanil)Ten−Tab(商標)、テラミン(Teramine)(商標)およびザントリル(Zantryl)(商標)。以上およびその他の好適な食欲抑制薬はさらに、以下の米国特許に記載されており、すべてを本願に引用してその全体を援用する:Portmanの米国特許第6,838,431号明細書、Portmanの米国特許第6,716,815号明細書、Portmanの米国特許第6,558,690号明細書、Portmanの米国特許第6,468,962号明細書、Portmanの米国特許第6,436,899号明細書。
微量栄養素は、タンパク質、炭水化物、および脂肪などの多量栄養素と比較して、所望の効果をもたらすのに生物が要求する量が少なくても、生物の栄養上の健康状態に対する影響を有する物質を含むことができる。微量栄養素には、限定しないが、ビタミン、ミネラル、酵素、植生化学物質、抗酸化物質、およびそれらの組み合わせを含むことができる。
口内湿潤剤は、限定しないが、酸および塩ならびにそれらの組み合わせなどの唾液刺激剤を含むことができる。いくつかの実施形態では、酸は、酢酸、アジピン酸、アスコルビン酸、酪酸、クエン酸、ギ酸、フマル酸、グリコン酸、乳酸、リン酸、リンゴ酸、シュウ酸、コハク酸、酒石酸およびそれらの組み合わせを含むことができる。いくつかの実施形態では、塩としては、塩化ナトリウム、塩化カルシウム、塩化カリウム、塩化マグネシウム、海塩、クエン酸ナトリウム、およびこれらの組み合わせを挙げることができる。
咽頭無痛化成分は、鎮痛薬、麻酔薬、粘滑薬、防腐剤、およびそれらの組み合わせを含むことができる。いくつかの実施形態では、鎮痛薬/麻酔薬は、メントール、フェノール、ヘキシルレゾルシノール、ベンゾカイン、ジクロニン塩酸塩、ベンジルアルコール、サリチルアルコール、およびそれらの組み合わせを含むことができる。いくつかの実施形態では、粘滑薬としては、限定しないが、スリッペリーニレ樹皮、ペクチン、ゼラチン、およびそれらの組み合わせを含むことができる。いくつかの実施形態では、防腐剤成分は、塩化セチルピリジニウム、臭化ドミフェン、塩化デカリニウム、およびそれらの組み合わせを含むことができる。
キャンディータイプの菓子組成物は、チューイーキャンディー、クランチ質キャンディー、ロー・ボイルド・キャンディー、ハードボイルドキャンディー、フォンダン、キャラメル、ゼリー、グミ、ヌガー、およびそれらの混合物を包含してよい。いくつかの実施形態において、キャンディー層は、本願明細書に開示されるようなフォンダンを含有する菓子組成物から調整される。
例えば、米国特許第4,619,834号明細書に開示されるジヒドロカルコン、モネリン、ステビオシド、レバウディオサイド、グリチルリジン、ジヒドロフラベノール、モナチン、およびL−アミノジカルボン酸アミノアルケン酸エステルアミドおよびこれらの組み合わせの水溶性甘味剤、
例えば、溶解性サッカリン塩、すなわち、3,4−ジヒドロ−6−メチル−1,2,3−オキサチアジン−4−オン−2,2−ジオキシドのナトリウム、アンモニウムまたはカルシウム塩、3,4−ジヒドロ−6−メチル−1,2,3−オキサチアジン−4−オン−2,2−ジオキシドのカリウム塩(アセスルファム−K)などのナトリウムまたはカルシウムサッカリン塩、シクラメート塩、アセスルファム塩、サッカリンの遊離酸、およびこれらの組み合わせの水溶性人工甘味料、
L−アスパルチル−L−フェニルアラニンメチルエステル(アスパルテーム)ならびにL−α−アスパルチル−N−(2,2,4,4−テトラメチル−3−チエタニル)−D−アラニンアミド水和物(アリテーム)、L−アスパルチル−L−フェニルグリセリンおよびL−アスパルチル−L−2,5−ジヒドロフェニル−グリシンのメチルエステル、L−アスパルチル−2,5−ジヒドロ−L−フェニルアラニンの米国特許第3,492,131号明細書に開示される物質、L−アスパルチル−L−(1−シクロヘキセン)−アラニン,ネオテームなどのL−アスパラギン酸類の甘味料およびこれらの組み合わせのジペプチドベース甘味料、
ステビオシド、レバウディオサイドなどの天然に存在する水溶性甘味料由来の水溶性甘味料、例えば、スクラロースの製品指定のもと公知のクロロデオキシスクロースまたはクロロデオキシガラクトスクロースの誘導体のクロロデオキシ糖誘導体である普通の糖(スクロース)の塩素化誘導体、これらに限定されないが、1−クロロ−1’−デオキシスクロース、4−クロロ−4−デオキシ−α−D−ガラクトピラノシル−α−D−フルクトフラノシド、または4−クロロ−4−デオキシガラクトスクロース、4−クロロ−4−デオキシ−α−D−ガラクトピラノシル−1−クロロ−1−デオキシ−β−D−フルクト−フラノシド、または4,1’−ジクロロ−4,1’−ジデオキシガラクトスクロース、1’,6’−ジクロロ−1’,6’−ジデオキシスクロース、4−クロロ−4−デオキシ−α−D−ガラクトピラノシル−1,6−ジクロロ−1,6−ジデオキシ−β−D−フルクトフラノシド、または4,1’,6’−トリクロロ−4,1’,6’−トリデオキシガラクトスクロース、4,6−ジクロロ−4,6−ジデオキシ−α−D−ガラクトピラノシル−6−クロロ−6−デオキシ−β−D−フルクトフラノシド、または4,6,6’−トリクロロ−4,6,6’−トリデオキシガラクトスクロース、6,1’,6’−トリクロロ−6,1’,6’−トリデオキシスクロース、4,6−ジクロロ−4,6−ジデオキシ−α−D−ガラクト−ピラノシル−1,6−ジクロロ−1,6−ジデオキシ−β−D−フルクトフラノシド、または4,6,1’,6’−テトラクロロ−4,6,1’,6’−テトラデオキシガラクト−スクロース、4,6,1’,6’−テトラデオキシ−スクロース、およびこれらの組み合わせを包含するクロロデオキシスクロースおよびクロロデオキシガラクトスクロース誘導体の具体例、
サウマオカウス・ダニエリ(thaumaoccous danielli)、タリン、およびこれらの組み合わせなどのタンパク質ベース甘味料、およびアミノ酸ベース甘味料。
(式中、BはH、CH3、C2H5、OCH3、OC2H5およびOHから選択され、Aは式−CO−Dの部分であり、式中、Dは以下の部分:(i)−NR1R2(式中、R1およびR2は独立に、HおよびC1−C8の直鎖または分枝鎖の脂肪族、アルコキシアルキル、ヒドロキシアルキル、芳香環を含む脂肪族およびシクロアルキル基から選択されるか、またはR1およびR2は、それらが結合する窒素原子と一緒に任意に置換された5員もしくは6員の複素環式環の一部を形成する)、(ii)−NHCH2COOCH2CH3、−NHCH2CONH2、−NHCH2CH2OCH3、−NHCH2CH2OH、−MHCH2CH(OH)CH2OH、ならびに(iii)とりわけ、Bellらの国際公開第2006/125334号パンフレット(これを、参照によりその全体を本願明細書に援用したものとする)に開示される化合物、
からなる群から選択される部分、から選択される)が挙げられる。他の化合物としては、Hofmannらに対する米国特許第6,592,884号明細書(これを、参照によりその全体を本願明細書に援用したものとする)に開示されるα−ケトエナミンが挙げられる。これらのおよび他の適切な冷感剤は、以下の米国特許(それらのすべては、参照によりその全体を援用したものとする)にさらに記載されている:米国特許第4,230,688号明細書、同第4,032,661号明細書、同第4,459,425号明細書、同第4,178,459号明細書、同第4,296,255号明細書、同第4,136,163号明細書、同第5,009,893号明細書、同第5,266,592号明細書、同第5,698,181号明細書、同第6,277,385号明細書、同第6,627,233号明細書、同第7,030,273号明細書。さらに他の適切な冷感剤は、以下の米国特許出願公開公報(それらのすべては、参照によりその全体を本願明細書に援用したものとする)にさらに記載されている:米国特許出願公開第2005/0222256号明細書、同第2005/0265930号明細書。
図1を再度参照にして、システム100は種々の3層菓子製品を製造しうる。一実施形態において、各層は、同種の菓子で形成される。この実施形態において、上流混合システム102、104、106のうちの少なくとも1つは他の菓子類と異なる少なくとも1つの特徴を有する菓子を調製する。例えば、3つすべての上流システム102、104、106は、チューインガムを生産することができるが、上流システム102、106は青色ガムを生産してよく、上流システム104は赤色ガムを生産し多層、多色ガム製品を与えてよい。
本発明の実施形態において製造された多層菓子製品は、菓子成分の視覚的に異なる部分を与え、これにより消費者の経験を強化する。本発明の一実施形態にかかる厚板として形成される多層菓子製品の例が図2に示される。3層菓子製品262は、2つの外のチューインガム層242、246にサンドウィッチされたキャンディー層244を包含する。このような実施形態において,チューインガム部分は長期間かつ持続するフレーバープロファイルを消費者に提供し、キャンディータイプの菓子はフレーバーまたは甘味の初期噴出におけるフレーバーの放出をより早く与える。さらに、キャンディー成分およびガム成分の食感はマッチまたはミスマッチしたものに調節され得、これにより新しくかつ独特の消費者経験を与える。例えば、キャンディー成分は、チューイーまたはサクサクした食感のどちらかを示すように形成されうる。さらに、キャンディーの噛み応えはチューインガムの食感にマッチされうる。多層組成物中のマッチまたはミスマッチした食感を提供するため、キャンディー成分の食感は、咀嚼において硬いからから柔らかい、またはサクサクのスペクトルにおける任意の点から選択されてよい。さらに、硬度範囲で、キャンディー組成物は、多かれ少なかれ非晶または多かれ少なかれ結晶性であってよい。例えば、ハードボイルドキャンディーは、硬く、クランチ質の食感を与えうる非晶菓子である。対照的に、低ボイルド糖類ポリオールシロップから調製されるキャンディーは、少量の局在した結晶性ポリオールを含有するように形成されうるチューイー菓子を提供しうる。
上流システムの混合機は連続混合機またはバッチ混合機であってもよい。本願明細書で使用する場合、「連続混合機」は、本願明細書中で「連続加工装置」とも呼ばれることがあるが、これは、チューインガムのような菓子組成物を調製するために使用される種々の成分が、装置の中へと実質的に連続的に供給され、同時にそれらの成分が混合され、そして混合装置内から搬送され混合装置から取り出されているかまたは排出されている加工装置である。例えば、連続混合押出機では、成分は、種々の上流および下流の供給ポートを通して実質的に連続的に導入され、その間ずっと、スクリュー、回転翼、ピン、パドルまたは他の混合エレメントは、システムを通して混合物を運搬し続け、その間ずっと、その混合物を撹拌する。押出機の下流部で、当該塊の全体的にまたは部分的に組み合わされた下流部は、実質的に継続的にまたは継続的に運搬されている塊の力によって、押出機から排出される。押出機からの塊の排出は、外部ポンプまたは追加ポンプを含めることにより容易になる可能性がある。
ここで、図2に示される実施形態に戻って参照して、押出機264からのガム構造物産出物266は、ほぼ不規則または別な態様で不均一な厚さを有している。
ガム構造物産出物266は、エラストマーまたは加工済みガムまたはそれらの間の任意のガム構造物であってよい。この実施形態において、ガム構造物産出物266は好ましくは、加工済みガムである。ガム構造物の配合物におうじて、不均一なガム構造物産出物266は、形成ステーション208、212へと直接供給して、所望の均一の厚さを有するガム構造物242、246の連続シートを形成することができる。図2に示すようないくつかの実施形態において、不均一なガム構造物産出物266は、形成ステーション208、212に入る前に、ほぼ均一な構造物、例えば、均一な形状および幅を有するガム構造物270の塊へとさらに加工される。当該塊は、ローフィング(loafing)押出機268から直接形成ステーション208、212に供給される、またはガムシートに形成される前の時間の間移送および/または貯蔵されうる。別の実施形態において、不均一なガム構造物産出物266は分離した低せん断押出機により約20mm以下の厚さを有する、または混合押出機264の出口で適切な押し抜き機に接触するほぼ均一なウェブのガム構造物に変換される。
図3は本発明の異なる実施形態で3層菓子製品を作成するための製造装置300を示す。製造装置300は、製造装置200と同様に設計される。しかしながら,製造装置300の上流混合システム302は、少なくとも2つの異なる色またはフレーバーガムを作成する少なくとも2つの混合機を包含し、形成ステーション308、312を用いて大理石模様を有するガムシートを形成する。このようにして、製造装置300は大理石模様のガム層342、キャンディー層344、および大理石模様のガム層346を包含する3層菓子製品362を製造しうる。
一実施形態において、図1の製造装置100は、片面または両面に被覆されたチューインガムを生産するために設計される。慣習的に、ガムはパンニングプロセスを用いて被覆され、多くの砂糖シロップコーティング物質の薄層がガムに塗布される。そのようなコーティングプロセスは、典型的には数時間かかる。この実施形態において、パン生地のようなコーティング物質は、望ましいコーティングを形成するために、たった1回の数秒から数分の加工時間の利用で圧縮形成されおよびガムシート上に積層される。さらに、ガム形成およびコーティングプロセスが1つのラインで行われうるとき、時間および経費の削減は大きい。ガムシートはこの実施形態において形成および被覆されるけれども種々の異なる菓子シート(チューイーキャンディーなど)は形成され、被覆されうる。さらに種々の異なるコーティング物質は所望の硬度(例えば、柔らかい、硬い、サクサク状)を有するコーティングを製造するために被覆されうる。いくつかの実施形態において、j異なるコーティング物質および/または厚さが核の菓子シートの各面に被覆されうる。このように、製造システム100は生成物の体裁に大きな柔軟性を与える。
図5は、2層菓子製品を生産する本発明の異なる実施形態に係る製造システム500を示す。システム500は、図1のシステム100と同様に設計され、2つの上流混合システム504、504と2つの形成ステーション510、512だけを包含する。システム100と同様、形成ステーション512は形成ステーション510の下流に配置され、2層積層シート560を形成する。各形成ステーションは、逆回転する上部形成ドラム550、552と下部形成ドラム156、158を包含し、システム100と同様、菓子シート144、146を形成する。システム500はシステム100と同じ下部の蒸留装置を包含しているが、システム500はシステム100と同じ下部の蒸留装置を包含しているが、他の下部の蒸留装置は形成ステーション510、512とともに用いられ、所望の菓子製品を生産しうる。
Claims (55)
- 第1形成ドラムセットを用いて平均厚さ約0.3mm〜10mmを有する第1の菓子シートを形成する工程、
第2形成ドラムセットを用いて平均厚さ約0.3mm〜10mmを有する第2の菓子シートを形成する工程、および
第1菓子シートと第2菓子シートとを積層して多層菓子シートを形成する工程、
を含む多層菓子シートを形成する方法。 - ガム成分を混合してガム構造物を産出する工程、および第1形成ステーションおよび第2形成ステーションのうちの少なくとも1つに前記ガム構造物を供給してガムシートを形成する工程をさらに包含し、ここで、前記ガム構造物が平均厚さ約20mm超有する非均一の塊または均一な形の形態で供給される、請求項1に記載の方法。
- 前記ガムシートが約2mm〜6mmの厚さかつ約10%未満の厚さの変動係数を有する、請求項2に記載の方法。
- 前記ガムシートを形成するために、第1形成ドラムセットおよび第2形成ドラムセットのうちの少なくとも1つを約40℃〜60℃の表面温度に熱する工程をさらに包含する、請求項3に記載の方法。
- 第1形成ドラムセットおよび第2形成ドラムセットのそれぞれが、少なくとも2つの形成ドラムを包含し、ここで、逆回転している隣接形成ドラムが菓子を2つの形成ドラムの間のギャップを通して引っ張って前記する菓子シートを圧縮形成し、第1形成ドラムセットおよび第2形成ドラムセットが一連に前記コンベヤーベルト上に配置され、前記コンベヤーベルト上第1菓子シートを第2形成ドラムセットの方に運び、第2形成ドラムセットの形成ドラムの1つを用いてコンベヤーベルト上運ばれる第2菓子シートを第1菓子シートの上部に積層する、請求項1に記載の方法。
- 少なくとも2つの形成ドラムを含む第3形成ドラムセットを用いて約0.3mm〜10mmの厚さを有する第3菓子シートを形成する工程、第1形成ドラム、第2形成ドラムおよび第3形成ドラムの隣接形成ドラム間を引っ張られる菓子を圧縮し、第1菓子シート、第2菓子シートおよび第3菓子シートを形成する工程で、圧縮する工程が厚さの約10%未満の変動係数および約0.6m超の幅を有する第1菓子シート、第2菓子シート、および第3菓子シートを形成する菓子に対し均一なクロスウェブ圧縮力をかけることを包含し、および第2菓子シート上部に第3形成ドラムセットの形成ドラムの1つを用いて第3菓子シートを積層する工程、をさらに包含する、請求項5に記載の方法。
- 第1形成ドラムセット、第2形成ドラムセットおよび第3形成ドラムセットのうちの少なくとも1つがガムシートを形成し、ここで、形成ドラムのうちの少なくとも1つが約40℃〜60℃の表面温度に加熱されガムシートを形成する、請求項6に記載の方法。
- 第2形成ドラムセットの下流に配置されるローラーを用いて表面の凹凸を滑らかにする工程をさらに包含し、ここで、前記ローラーが前記コンベヤーベルト上にそれらの間にギャップを伴って配置され、ギャップが多層菓子シートの平均厚さと実質的に等しく、前記多層菓子シートのクロスウェブ厚さを平らにする、請求項5に記載の方法。
- 前記ローラーが約5℃〜25℃の表面温度に冷却される、請求項8に記載の方法。
- 前記ローラーが約40℃〜60℃の表面温度に加熱される、請求項8に記載の方法。
- 第1菓子シートと第2菓子シートの温度を調整する工程をさらに包含し、第1菓子シートの粘度と第2菓子の粘度を実質的に一致させる、請求項5に記載の方法。
- 形成ドラムの温度を調整して第1菓子シートおよび第2菓子シートの温度を調節する、請求項11に記載の方法。
- 大きい吐出オリフィスを有する低せん断押出機を用いて、約30mm超の平均厚さを有する前記ガム構造物の連続的なウェブへとガム構造物を予備形成して、前記押出機中に前記ガム構造物に加えられるせん断力を最小にする工程をさらに含み、ここで、前記形成ドラムセットを用いて前記ガムシートを形成する工程が、圧縮力をかけて前記ガム構造物の連続的なウェブの厚さを約2mm〜6mmの厚さに減少させる工程を包含する、請求項2に記載の方法。
- 第1形成ドラムセットおよび第2形成ドラムセットをセットアップする段階をさらに含み、ここで、第1形成ドラムセットおよび第2形成ドラムセットがそれぞれ上部ドラムと下部ドラムを含有し、
セットアップする段階が、上部ドラムと下部ドラムとを水平方向にずれている関係に配置される工程、
前記菓子シートの所望の厚さに対応する前記上部ドラムと下部ドラムとの間のギャップを与える工程、
前記上部ドラムを前記下部ドラムの垂直方向上方に配置し、菓子注入口領域を前記下部ドラムの垂直方向上方に設ける工程、
前記上部ドラムと下部ドラムとのそれぞれにモータを設けて各ドラムを独立して駆動させる工程、
前記上部ドラムおよび下部ドラムを逆回転させ、前記ギャップを通して菓子を引っ張り、前記菓子に圧縮力を加えて前記する菓子シートを形成する工程、を包含する請求項1に記載の方法。 - 第1形成ドラムセットが加工済みガム配合物から約2mm〜6mmの厚さを有する菓子シートを形成し、第1形成ドラムセットの上部ドラムおよび下部ドラムを前記上部ドラムおよび下部ドラム内のチャンネルに加熱流体を流して約40℃〜60℃の表面温度に加熱する工程をさらに包含している、請求項14に記載の方法。
- 第1形成ドラムセットが冷却されたコンベヤーベルト上の第2形成ドラムセットの上流に配置されている、請求項14に記載の方法。
- 前記上部ドラムおよび前記下部ドラムが同じ線速度で駆動される、請求項14に記載の方法。
- 前記上部ドラムおよび前記下部ドラムが異なる線速度で駆動される、請求項14に記載の方法。
- 第1形成ドラムセットおよび第2形成ドラムセットを、形成中0.5mm未満で前記上部ドラムおよび下部ドラムの間に最大たわみを維持するように構成する工程をさらに含む、請求項14に記載の方法。
- 前記形成ドラムのうちの少なくとも1つを冷却する工程をさらに含む、請求項14に記載の方法。
- 第1形成ドラムセットが第1菓子の非均一な塊から第1菓子シートを形成し、ここで、第1形成ドラムセットの上部ドラムおよび下部ドラムは逆回転して、そのドラム間のギャップを通して第1菓子の非均一な塊を引っ張って第1菓子シートを形成し、第2形成ドラムセットが約30mm超の平均厚さを有する第2菓子の連続的なウェブから第2菓子シートを形成し、第2形成ドラムセットの上部ドラムと下部ドラムとが逆回転してそのドラム間のギャップを通して第2菓子の連続的なウェブを引っ張り、連続的なウェブの厚さを減少させ第2菓子シートを形成する、請求項14に記載の方法。
- 上部ドラムおよび下部ドラムを水平方向にずれている関係に配置して第3形成ドラムセットをセットアップする工程、前記菓子シートの所望の厚さに対応する前記上部ドラムと下部ドラムとの間のギャップを備える工程、前記上部ドラムを前記下部ドラムの垂直方向上方に配置する工程、前記上部ドラムと下部ドラムのそれぞれにモータを備えて各ドラムを独立して駆動する工程、前記上部ドラムおよび下部ドラムを逆回転させて、前記ギャップを通して第3菓子を引っ張り、第3菓子に圧縮力を加えて第3菓子シートを形成する工程、をさらに含む、請求項14に記載の方法。
- 第1形成ドラムセット、第2形成ドラムセットおよび第3形成ドラムセットがコンベヤーベルト上に一連に配置され、ここで第1形成ドラムセットは第2形成ドラムセットの上流に配置され、および第2形成ドラムセットは第3形成ドラムセットの上流に配置され、ならびにガム構造物を調製する工程、および第1形成ドラムセットと第3形成ドラムセットとに前記ガム構造物を供給する工程、ならびにチューイーキャンディーを調製する工程、および前記チューイーキャンディーを第2形成ドラムセットに供給する工程を包含し、第1形成ドラムセットが第1ガムシートを形成し、第2形成ドラムセットがチューイーキャンディーシートを形成し、第1ガムシートの最上部に前記チューイーキャンディーシートを積層し、および第3形成ドラムセットが第2ガムシートを形成し、前記チューイーキャンディーシートの最上部に第2ガムシートを積層し、これによりガム−チューイーキャンディーガムシートを形成する工程、をさらに含有する、請求項22に記載の方法。
- 第1形成ドラムセットと第3形成ドラムセットとの上部ドラムおよび下部ドラムが約40℃〜60℃の表面温度に加熱され、約10%未満の厚さの変動係数である約1mm〜6mmの平均厚さを有する第1ガムシートおよび第2ガムシートを形成する、請求項23に記載の方法。
- 第2形成ドラムセットの上部ドラムおよび下部ドラムのうちの少なくとも1つが、約5℃〜25℃の表面温度に冷却されて、約1mm〜6mmの平均厚さを有する前記チューイーキャンディーシートを形成する、請求項24に記載の方法。
- 第3形成ドラムセットの下流に配置され、前記コンベヤーベルト上にギャップを有するように配置されるローラーを用いて任意の表面の凹凸を滑らかにし、およびガム−チューイーキャンディーガムシートのクロスウェブ厚さを平らにする工程、および前記ローラーと前記コンベヤーベルト間のギャップをガム−チューイーキャンディーガムシートの厚さとほぼ等しく設定する工程、をさらに含む、請求項25に記載の方法。
- 第1形成ドラムセットがガムシートを形成し、第2形成ドラムセットがコーティング物質を形成するコーティングフィルムを形成し、および前記ガムシート上にコーティングフィルムに圧力をかけながら積層し、ここで、前記コーティング物質が固体糖アルコールまたは砂糖、および粘り気のある砂糖液体結合剤を含み、第2形成ドラムの上部ドラムおよび下部ドラムが前記するコーティング物質に圧縮力を加え、前記コーティングフィルムを形成する、請求項14に記載の方法。
- 液体注油器を用いて第1菓子シートおよび第2菓子シートを潤滑にして、粉末を払う物質(powder dusting material)を含まない第1菓子シートおよび第2菓子シートを製造する工程をさらに含有する、請求項1に記載の方法。
- 潤滑にする工程が、第1形成ドラムセットと第2形成ドラムセットのうちの少なくとも1つの形成ドラムに液体注油器を利用する工程を含む、請求項28に記載の方法。
- 第1形成ドラムセットを用いるほぼ均一な厚さを有する第1菓子シート内に第1菓子を形成する工程、
第2形成ドラムセットを用いるほぼ均一な厚さを有する第2菓子シート内に第2菓子を形成する工程、
第1形成ドラムセットまたは第2形成ドラムセットを用いて第1菓子類および第2菓子類のうちの少なくとも1つの粘度を調節し、第1菓子シートおよび第2菓子シートの間に十分な接着性を与え、滲み出しを最小にする工程、および
第1菓子シートと第2菓子シートとを積層して多層菓子シートを形成する工程、
を含む、多層菓子の形成方法。 - 第1形成ドラムセットおよび第2形成ドラムセットのそれぞれが少なくとも2つの形成ドラムを含有し、第1菓子類および第2菓子類のうちの少なくとも1つの粘度が前記する形成ドラムのうちの少なくとも1つを加熱することにより少なくとも部分的に制御される、請求項30に記載の方法。
- 第1菓子がガム構造物であり、第1形成ドラムセットが上部ドラムおよび下部ドラムを含有し、ここで、第1菓子の形成工程が前記上部ドラムと下部ドラムとを逆回転させて、そのドラム間のギャップを通して前記ガム構造物を引っ張る工程、前記上部ドラムと下部ドラムとが前記ガム構造物に圧縮力を加えて厚さの約10%未満の変動係数を有する、約1mm〜10mmの厚さを有するガムシートを形成する工程を包含し、前記上部ドラムと下部ドラムとが約40℃〜60℃の表面温度に加熱され、前記する加熱された上部ドラムと下部ドラムとが前記ガム構造物を所望温度に維持して、所望範囲内に前記ガム構造物の粘度を調節する工程である、請求項31に記載の方法。
- 第3ドラムを第1形成ドラムセットの下部ドラムに隣接して配置する工程、および第3ドラムを冷却する工程をさらに包含し、ここで、前記ガムシートの温度をより低くするために前記ガム構造物の粘度の制御工程が第3ドラム上のガムシートを運び、前記ガムシートの粘度を増加させる工程をさらに包含している、請求項32に記載の方法。
- 第2形成ドラムセットが上部ドラムおよび下部ドラムを包含し、ここで、粘度を調節する工程が第2形成ドラムセットの上部ドラムおよび下部ドラムのうちの少なくとも1つを加熱して第2菓子の温度を調節し、第2菓子の粘度を所望の範囲に制御する工程を含有する、請求項31に記載の方法。
- 第2形成ドラムセットが上部ドラムおよび下部ドラムを含有し、ここで、粘度を調節する工程が第2形成ドラムセットの上部ドラムおよび下部ドラムのうちの少なくとも1つを冷却して第2菓子の温度を調整し、第2菓子の粘度を所望の範囲に調節する工程を含有する、請求項32に記載の方法。
- 前記粘度を調節する工程が第1形成ドラムセットを用いて第1粘度を得るために第1菓子の温度を調整する工程および第2形成ドラムセットを用いて第2粘度を得るために第2菓子の温度を調整する工程を包含し、第1粘度が第2粘度と一致する、請求項30に記載の方法。
- 第1形成ドラムセットおよび第2形成ドラムセットをコンベヤーベルト上に一連に配置し、および前記コンベヤーベルトを約5℃〜25℃の表面温度に冷却する方法であり、ここで、前記する冷却したコンベヤーベルトが第1菓子シートおよび第2菓子シートの粘度を調整する、請求項30に記載の方法。
- 第1菓子を調製して第1形成ドラムセットに供給する工程および第2菓子を調製して第2形成ドラムセットに供給する工程をさらに包含し、ここで、第1菓子が第2菓子より高粘度であり、第1形成ドラムセットおよび第2形成ドラムセットがそれぞれ少なくとも2つの形成ドラムを包含し、第1形成ドラムセットの形成ドラムを約40℃〜60℃の表面温度に加熱して第1菓子の粘度を第1粘度に調整する工程、および第2形成ドラムセットの形成ドラムを約5℃〜60℃の表面温度に冷却して第2菓子の粘度を第2粘度に調整する工程、を包含し、第1粘度が実質的に第2粘度と等しい、請求項30に記載の方法。
- 第1形成ドラムセットおよび第2形成ドラムセットの下流に配置されるローラーを用いて前記多層菓子シートの任意の表面の凹凸を滑らかにする工程、およびローラーを約5℃〜25℃の表面温度に冷却する工程をさらに含有する、請求項38の方法。
- 第1形成ドラムセットおよび第2形成ドラムセットを液体注油器を用いて潤滑にする工程をさらに含む、請求項30に記載の方法。
- 少なくとも2つの一連に配置された形成ドラムセットを含む多層菓子の形成装置であり、各形成ドラムセットがそのドラム間にギャップを伴って配置された少なくとも2つの形成ドラム、
約0.3mm〜10mmにギャップを設定する前記する形成ドラムのうちの少なくとも1つの位置を調整するギャップ設定装置、を含み、
ここで、各形成ドラムセットが約0.3mm〜10mmの平均厚さを有する菓子シートを形成し、および、
前記形成ドラムのうちの少なくとも1つがコンベヤーベルト上に菓子シートを積層して多層菓子シートを形成する、多層菓子の形成装置。 - 少なくとも2つの形成ドラムセットが第1形成ドラムセットおよび第2形成ドラムセットを含有し、第1形成ドラムセットが第2形成ドラムセットの上流に配置され、
第1形成ドラムセットが、第1形成ドラムおよび第1形成ドラムとずれている関係に配置される第2形成ドラムセットを含み、第1形成ドラムおよび第2形成ドラムが逆回転して、そのドラム間のギャップを通して第1菓子を引っ張り、第1菓子を圧縮して第1菓子シートを形成し、
ここで、第1形成ドラムおよび第2形成ドラムが形成中、最大0.5mm未満のたわみを維持するように設計かつ構築され、前記する最大のたわみが第1形成ドラムおよび第2形成ドラムの幅を越えて第1形成ドラムおよび第2形成ドラムの間のギャップの最大変化であり、および
第2形成ドラムセットが第3形成ドラムおよび第3形成ドラムとずれている関係で配置されている第4形成ドラムを含み、第3形成ドラムおよび第4形成ドラムが逆回転して、そのドラム間のギャップを通して第2菓子を引っ張り、第2菓子を圧縮して第2菓子シートを形成し、および
第3形成ドラムおよび第4形成ドラムが形成中最大0.5mm未満のたわみを維持するように設計かつ構築される、請求項41に記載の装置。 - 第1形成ドラムセットがガム構造から15%未満の変動係数を伴う約2mm〜6mmの平均厚さを有するガムシートを形成し、ここで、第1形成ドラムおよび第2形成ドラムのそれぞれが熱伝導流体を循環させる内部チャネルを含有し、第1形成ドラムおよび第2形成ドラムが加熱流体を内部チャネルを通して循環させて約40℃〜60℃の表面温度に加熱される、請求項42に記載の装置。
- 複数のガム成分を混合して前記ガム構造物を調製するガム混合システムをさらに包含する装置であり、前記ガム混合システムが少なくとも1つの連続混合機または少なくとも1つのバッチ混合機を含む、請求項43に記載の装置。
- 前記する少なくとも2つの形成ドラムセットの下流に配置されたローラーをさらに包含し、ここで、前記する少なくとも2つの形成ドラムセットおよびローラーがコンベヤーベルト上に配置され、前記ローラーが前記コンベヤーベルト上にギャップを有して配置され、前記ローラーと前記コンベヤーベルト間のギャップが多層菓子シートの平均厚さとほぼ等しく、前記ローラが約5℃〜20℃の表面温度に冷却される、請求項43に記載の装置。
- 前記コンベヤーベルトの温度を調節する温度制御装置をさらに包含している、請求項45に記載の装置。
- 前記コンベヤーベルトが約5℃〜20℃の表面温度に冷却される、請求項46に記載の装置。
- 第1形成ドラムセットが第2形成ドラムに隣接し、そのドラム間にギャップを伴って配置された第5形成ドラムをさらに包含し、第2形成ドラムおよび第5形成ドラムの間のギャップが第1形成ドラムおよび第2形成ドラムの間のギャップ未満に等しい、請求項43に記載の装置。
- 第5形成ドラムが約5℃〜25℃の表面温度に冷却される、請求項48に記載の装置。
- 第2形成ドラムセットの下流に配置された第3形成ドラムセットをさらに包含している、請求項42に記載の装置。
- 第3形成ドラムセットの下流に配置された第3形成ドラムセットをさらに包含している、請求項50に記載の装置。
- 前記する少なくとも2つの形成ドラムセットが0.9m〜1.3mの幅を有する菓子シートを製造するように設計されている、請求項41に記載の装置。
- 少なくとも1つの形成ドラムが前記する少なくとも1つの形成ドラムに液体注油器を加えるための潤滑機を備えている、請求項41に記載の装置。
- 前記多層菓子シートを所望の形状に変形するために前記する少なくとも2つの形成ドラムセットの下流に整形システムをさらに包含している、請求項41に記載の装置。
- 前記する少なくとも2つの形成ドラムセットの下流に冷却ステーションをさらに包含している、請求項41に記載の装置。
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WO2012125397A2 (en) | 2012-09-20 |
AU2012229325A1 (en) | 2013-09-12 |
CN103517637B (zh) | 2015-12-02 |
US11930830B2 (en) | 2024-03-19 |
EP2683251B1 (en) | 2021-08-25 |
CA2829351A1 (en) | 2012-09-20 |
EP2683251A2 (en) | 2014-01-15 |
RU2013145559A (ru) | 2015-04-20 |
MX2013010024A (es) | 2013-11-04 |
US20140004224A1 (en) | 2014-01-02 |
JP2014510525A (ja) | 2014-05-01 |
AU2012229325B2 (en) | 2015-07-09 |
RU2559405C2 (ru) | 2015-08-10 |
US20230248016A1 (en) | 2023-08-10 |
JP2018023390A (ja) | 2018-02-15 |
US20210127705A1 (en) | 2021-05-06 |
JP6640804B2 (ja) | 2020-02-05 |
ES2891092T3 (es) | 2022-01-26 |
CN103517637A (zh) | 2014-01-15 |
WO2012125397A3 (en) | 2013-01-10 |
JP6247267B2 (ja) | 2017-12-13 |
BR112013022712A2 (pt) | 2016-08-09 |
PL2683251T3 (pl) | 2021-12-13 |
US10973238B2 (en) | 2021-04-13 |
WO2012125397A9 (en) | 2013-02-21 |
MX336898B (es) | 2016-02-05 |
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