KR20140146625A - Method for producing three-layer-structured chewing gum having candy sandwiched in center - Google Patents

Abstract

Providing manufacturing facility related technology for stably producing chewing gum having a three-layer structure sandwiched between candies in a center. A method for producing a multilayered confectionery having an edible material sandwiched between a sword and a sword, comprising the steps of using two single-axis or two-axis extruders, sandwiching candy in the center of the chewing gum, The extruder outlet structure for forming the three layers by using a manufacturing facility for manufacturing a product having a three-layer structure is constructed such that the head nozzle is made thicker and the candy discharge nozzle is disposed behind the outlet of the third layer of the glow discharge nozzle ≪ / RTI >

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a chewing gum having a three-layer structure sandwiched between a center and a chewing gum,

The present invention relates to a manufacturing facility related technology for manufacturing a chewing gum having a three-layer structure sandwiching a candy in a center.

Multilayer food products provide unique characteristics to entice consumers, particularly where the food contains different compositions in each layer. A multilayered food product and its manufacturing method have been studied variously (Patent Documents 1 to 4).

However, the preparation of multi-layered foodstuffs prepared from compositions having various materials has unique challenges, including processing considerations, stability considerations, and consumer acceptability. There is also a need for a new cookie composition that brings about the desired effect of an initial burst of flavor combined with a long-lasting flavor profile. In addition, there is also a need for new confectionery and chewing gum compositions that provide the desired effect of a new texture characteristic, such as a matched texture or a mismatched texture. Further, in the chewing gum produced, hygroscopicity causes problems such as adherence to packaging paper and deterioration of flavor. In addition, there is also a need to assure manufacturing proper- ties in the manufacture of multi-layer food products.

The multi-layered food product in the prior art including the patent documents 1 to 4 still does not solve all of the above problems. In particular, there is a demand for a facility technology for stably producing a chewing gum having a three-layer structure sandwiching an edible material such as candy in the center.

Japanese Published Patent Publication No. 2011-519563 Japanese Published Patent Publication No. 2011-519564 Japanese Published Patent Publication No. 2011-519565 Japanese Laid-Open Patent Publication No. 2011-519566

It is an object of the present invention to provide a manufacturing facility related technology for stably manufacturing a chewing gum having a three-layer structure sandwiching a candy in a center, and more particularly, to a manufacturing facility related technology using a uniaxial or biaxial extruder, And a chewing gum having a three-layer structure sandwiched between the chewing gums.

The above object is achieved by the following invention.

The present invention relates to a method for producing a multilayered confectionery having an edible material between a gum and a gum,

Two or more single-axis or two-axis extruders were used to manufacture a product having a three-layer structure comprising chewing gum in the upper and lower layers of the chewing gum,

The extruder outlet structure for forming the three layers is modified such that the head nozzle is thickened and the candy discharge nozzle is disposed behind the outlet of the third layer of the glow discharge nozzle.

Further, in the present invention, the width of a chewing gum having a three-layer structure sandwiched between a gum and a gum ejected from an extruder by a laser sensor is detected, and the information is subjected to computer analysis on a time axis, Layer cake is stably produced by controlling the thickness of the multi-layer cake.

A chewing gum having a three-layer structure sandwiching a candy in the center, which is capable of suppressing deterioration of moisture absorption and flavor in the multilayered confection and capable of securing the preparation to the preparation without adversely affecting the physical properties (recording) It is possible to provide a manufacturing facility for stably manufacturing a gum.

1 is a schematic view showing a manufacturing flow of a multilayer chewing gum relating to the present invention.
2 is a schematic view showing a ring cutter system of a three-stage sizing.
3 is a schematic view showing an automatic control system in extrusion by a main extruder.

Three-layered confectionery using the manufacturing facility which stably produces a product having a three-layer structure comprising chewing gum in the upper and lower layers by using two single-axis or two-axis extruders of the present invention, , The following specific effects are exhibited.

1. Improvement of extruder exit structure to form three layers

Usually, the nozzles forming the three-layer structure are provided with the gum discharge nozzles and the candy discharge nozzles in parallel, but the clean three-layer structure can be formed by thickly modifying the head nozzles and arranging the candy discharge nozzles behind the third- have. That is, by thickening the outlet of the three-layer nozzle and arranging the candy discharge nozzle at the rear, the overlapping portion between the candy and the gum can be stabilized, and a clean three-layer structure can be formed.

2. Control technology that controls the rotation of the extruder forming the three-layer structure to perform stable production

In order to form a stable three-layer structure, the width of a chewing gum having a three-layer structure ejected from an extruder by a laser sensor is detected, the information is subjected to computer analysis on a time axis and the rotation of the extruder is controlled stably Manufacturing technology.

Example

Three-layer confectionery consisting of a check part and a soft candy part was manufactured.

The combinations of the upper and lower check portions are maltitol, gum base, erythritol, mannitol, sweetener, softener, flavor, moisture, and coloring agent.

The combination of the soft candy part which is the middle layer of the three-layered gum is xylitol, reduced starch syrup, plant protein, gum arabic, coconut oil, extreme hydrogenated oil, emulsifier, antioxidant, gelatin, xylitol fondant, coloring agent, perfume, Were used. The final three-layer sword product was 2.1 g of product in total, 1.5 g of inspection portion and 0.6 g of soft candy portion.

A three-layer gum was prepared according to the manufacturing flow shown in Fig.

The inspection is carried out by mixing the raw materials according to a conventional method for producing chewing gum, then converting the raw materials into rope phases by extruder, cooling them to produce chewing gums at a constant temperature, Respectively.

The soft candy broth was prepared by dissolving and dissolving the raw material according to a conventional method of soft candy production, adding xylitol phosgene to the mixture, cooling and soft candy.

Using an extruder, a chewing gum of a certain thickness is placed on the upper and lower layers, and a soft candy of a certain thickness is placed on the intermediate layer, followed by rolling and cooling. Rolled again, and then cut to form a three-layer cake having a predetermined shape.

The sizes of the check and soft candy portions after molding were adjusted so that the short side was 12 mm and the long side was 43 mm. The thickness of the inspection portion was adjusted to be 1.2 mm in the upper and lower layers and 1.0 mm in the thickness of the soft candy portion.

The three-layer cake after the molding was wrapped with silver paper in which aluminum and paper were bonded. The size of paper used was about three times the short side of the third layer cookie and about 1.5 times the long side.

Three layers of sweets are placed on a silver paper in the direction of the long side of the long side. The silver paper that has been pushed outward to the left and right sides of the long side is folded along the long side, and then the silver paper outwardly folded out of the short side is folded along the short side, Three-layer confectionery packaging was performed.

In the present embodiment, two pieces of uniaxial or biaxial extruders are used, and a manufacturing facility for manufacturing a product having a three-layer structure comprising chewing gum in the upper and lower layers is used Respectively. The extruder outlet structure for forming the three layers was modified such that the head nozzle was thickened and the candy discharge nozzle was disposed behind the outlet of the third layer of the squeeze discharge nozzle.

In the present embodiment, the width of a chewing gum having a three-layer structure sandwiched between a gum and a gum ejected from an extruder by a laser sensor is detected, and the information is subjected to computer analysis on a time axis, And the rotation of the dough was controlled to stably produce the multilayered cake.

That is, the shape of the nozzle of the extruder in the three-layer inspection was changed. In the nozzle shape of the conventional state, there is a problem that the widths of the upper and lower gums in the three-layered confection are different, and a step is generated. However, in the present embodiment, the candy outlet nozzle is retracted about 10 mm from the squeezing outlet at the outlet of the three-layer goggle making so that the gum and the candy are attached by the pressure, It was possible to manufacture the cookies in a clean and stable state.

As for the improvement point of the three-layer confectionery nozzle, in the three-layer confectionery nozzle, the thickness of the detection portion was increased from 8 mm to 18 mm, and the inner candy nozzle was inserted 10 mm from the exit. As a result, the pressure for sandwiching the gum and the candy is increased, and the three-layer cake is integrated to form a three-layer structure.

In addition, in the nozzle shape of the three-layer pastry extruder, candy does not enter the central portion of the three-layered sheet and cavitation occurs. Therefore, the nozzle shape of the three-layer pastry extruder is modified such that the column portion of the central portion is cut by 10 mm from the outside, so that no cavity is formed, and the three- .

In this embodiment, a ring cutter system of a three-stage sizing as shown in Fig. 2 is employed. In the case of a rolling roller for setting the size (thickness) of the gravel slab used in the conventional packaging process, if a wide rubber sheet flows, defects occur in this step, or in other words, This has been a factor of lowering the operation rate. Thus, in the present embodiment, a cutter ring is attached only to the advancing left side of the upper end of the first roll, and a wide-width test sheet is trimmed (cut out). With this method, in short, defects did not occur, and the operating rate could be improved.

Further, in this embodiment, as shown in Fig. 3, an auto-control system is adopted in the extrusion by the main extruder. This is a method of stabilizing the sheet width by adjusting the discharge amount of the three layers in the main extruder. Initially, the sheet width was measured visually instead of the automatic control, and the extruder was adjusted to discharge. However, there was a problem that the deviation of the obtained three-layer confection was large. In addition, although the discharge amount by the extruder was controlled by measuring the seat width at the outlet of the extruder, the discharge amount was not stabilized. Thus, in this embodiment, the discharge amount of the extruder is measured at two points of the extruder outlet and the 7-stage sizing outlet, and the feedback to the extruder is controlled (time lag 30 seconds) to maintain a good constant discharge amount And as a result, the utilization rate has been remarkably improved.

In order to stabilize the soft candy temperature in order to stabilize the discharge amount by the extruder of the soft candy portion forming the intermediate layer of the three-layer gum, in this embodiment, after kneading, And stored at room temperature for 5 hours at 30 ° C. The soft candy part for three-layer gum production was crystallized for two days after the preparation of the candy part, and then kneaded with a biaxial kneader.

With the above-described manufacturing method, it was possible to manufacture a three-layer cake using a manufacturing facility in which a candy was put in the center portion and a product having a three-layer structure constituting chewing gum was stably formed in the upper and lower layers.

Industrial availability

The manufacturing facility related technology for stably producing a chewing gum having a three-layer structure sandwiching a candy in the center of the present invention can be applied not only to a three-layered confectionery but also to a multilayered confectionery.

This application claims priority from Japanese Patent Application No. 2012-070015, filed March 26, 2012, which is hereby incorporated by reference in its entirety.

Claims (2)

A method for producing a multilayered confectionery having an edible material between a sword and a sword,
Two or more single-axis or two-axis extruders were used to manufacture a product having a three-layer structure comprising chewing gum in the upper and lower layers of the chewing gum,
The extruder outlet structure for forming the three layers is modified such that the head nozzle is thickened and the candy discharge nozzle is disposed behind the third layer outlet of the squeeze discharge nozzle. The method according to claim 1,
Further, the width of a chewing gum having a three-layer structure sandwiched between a sword ejected from an extruder by a laser sensor is detected, and the information is subjected to computer analysis on a time axis to control rotation of the extruder To thereby produce a multilayered confectionery stably.

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