WO2007143367A1

WO2007143367A1 - Coated confectionery compositions and methods regarding same

Info

Publication number: WO2007143367A1
Application number: PCT/US2007/069205
Authority: WO
Inventors: John S. Kitt
Original assignee: Wm. Wrigley Jr. Company
Priority date: 2006-05-31
Filing date: 2007-05-18
Publication date: 2007-12-13

Abstract

Confectionery compositions and methods for making same are presented. In an embodiment, the present invention provides a confectionery composition comprising a hardened crystalline paste and a coating surrounding the hardened crystalline paste. The coating comprises a chocolate or compound material.

Description

TITLE

COATED CONFECTIONERY COMPOSITIONS AND METHODS

REGARDING SAME

BACKGROUND

[0001] The present invention relates generally to confectionery compositions. More specifically, the present invention relates to coated confectionery compositions and methods of making same.

[0002] There are numerous types of confectionery products for consumers. Certain confectionery products such as mints have strong or intense flavors that might make them undesirable for certain consumers. For example, if the flavor impact is high or too strong, its taste might initially be overpowering.

[0003] Some confectionery products produce an initial flavor impact that does not last. For example, the confectionery product may have too little of a flavoring ingredient or the flavor component may degrade or dissipate from the center over time. If the flavor impact is short, the confectionery product may not be satisfying if the product stays in the mouth for very long.

[0004] A need, therefore, exists for improved confectionery compositions that have aesthetically pleasing taste and texture.

SUMMARY

[0005] The present invention relates to coated confectionery compositions and methods of making same. For example, in an embodiment, the present invention provides a confectionery composition comprising a hardened crystalline paste and a coating surrounding the hardened crystalline paste. In an alternative embodiment, the present invention provides a confectionery composition comprising a soft crystalline paste and a coating surrounding the soft crystalline paste.

[0006] In an embodiment, the coating can be a fat-based coating, compound coating and combinations thereof. For example, the fat-based coating can be any variety of chocolate such as sweet chocolate, semisweet chocolate, milk chocolate, white chocolate, dark chocolate and combinations thereof. [0007] In an embodiment, the crystalline paste can comprise from about 0.1% to about 3% or more by weight of at least one flavor component. For example, the flavor component in the crystalline paste can comprise one or more flavors selected from the group consisting of citrus oils, fruit essences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, ginger, cinnamon, anise and combinations thereof.

[0008] In an embodiment, the confectionery composition can further comprise a polishing layer. For example, the polishing layer can be wax, shellac, gum acacia and combinations thereof.

[0009] In an embodiment, the confectionery composition can comprise a hard or soft shell coating surrounding the coating. For example, the hard or soft shell coating can be made from a sugar such as sucrose, fructose, dextrose, maltose and combinations thereof. Alternatively, the hard or soft shell coating can be a polyol such as xylitol, maltitol, sorbitol, erythritol, mannitol, isomalt, lactitol and combinations thereof.

[0010] In another embodiment, the present invention provides a confectionery composition comprising a lozenge, a first coating surrounding the lozenge and a second coating surrounding the first coating, wherein the lozenge comprises a hardened crystalline paste. For example, the paste can comprise a base material, a binder and a flavor. The first coating can be a fat-based coating, compound coating and combinations thereof.

[0011] In an alternative embodiment, the present invention provides a confectionery composition comprising a confectionery material having granules of at least one lozenge mixed within the confectionery material, wherein the lozenge comprises a crystalline paste. For example, the coating material can be a fat-based material, compound material and combinations thereof.

[0012] In an alternative embodiment, the present invention provides a method of producing a confectionery composition. For example, the method can comprise providing a lozenge, wherein the lozenge comprises a crystalline paste; and applying at least one coating over the lozenge, wherein the coating is selected from the group consisting of a fat-based coating, compound coating and combinations thereof. The method can also comprise applying a hard or soft shell coating over the coating by applying at least one coat of a panning syrup comprising a sugar, a fructose, a polyol or combinations thereof.

[0013] In various embodiments, the present invention provides for compositions that are produced by various methods.

[0014] It is therefore an advantage of the present invention to provide a improved confectionery compositions having extended flavor duration while minimizing the initial flavor impact.

[0015] Another advantage of the present invention is to provide coated confectionery composition that prevents degradation of the confectionery center hardness due to moisture migration.

[0016] Additional features and advantages are described herein, and will be apparent from, the following Detailed Description and the figures.

BRIEF DESCRIPTION OF THE FIGURES [0017] FIG. 1 illustrates a cross-sectional view of an embodiment of a product of the present invention.

[0018] FIG. 2 illustrates a cross-sectional view of another embodiment of a product of the present invention.

DETAILED DESCRIPTION

[0019] The present invention relates to confectionery compositions. More specifically, the present invention relates to coated confectionery compositions having improved taste and texture and methods for making same. In an embodiment, the present invention provides a crystalline paste surrounded by a fat-based coating or compound coating. For example, the fat-based coating can be a chocolate coating that reduces the oral sensory impact of any intense flavor ingredients of the crystalline paste thus permitting a wider range of consumers to enjoy it.

[0020] In the present specification, the term "lozenge" should be understood to mean a crystalline confectionery paste that hardens while drying over a period of time and can be cut into pellets or other suitable shapes.

[0021] It should be appreciated that lozenges are not made by pressing powders together like a compressed tablet, and therefore the lozenge or hardened crystalline paste is structurally distinguishable from a compressed tablet. Another difference between a lozenge (e.g. made from a dried crystalline paste) and tablet (made from a compression process) is that the lozenge has a "crunch" which breaks the product whereas the tableted product "crunch" may both shatter and break the product.

[0022] The lozenges (e.g. hardened crystalline pastes) have a "crunch" as opposed to a "shatter" of a hard-boiled candy or the soft mastication of a soft fondant. Further, when orally consumed, hard boiled candies will have any chocolate coating removed first and will linger substantially intact until the coating is gone. In contrast, the coated lozenge will have a greater portion of the lozenge dissolved prior to the chocolate coating being removed because the lozenge will dissolve at a slight slower rate than the chocolate coating. In other words, the lozenge and hard boiled candies will dissolve in the mouth at entirely different rates, which affects the desirability of the coated confectionery product. Intermingling of the chocolate coating with a hard boil candy in the consumer's mouth will not happen to the same extent as the chocolate coating and a crystalline paste.

[0023] Hardboiled candy also does not emit volatile flavor oils for the fat- based coating to pick up. The crystalline pastes can emit volatile oils for the fat-based coating to rapidly pick up and thus contain a component of the oil flavor from the lozenge. The crystalline pastes may also contribute more flavor oils to the coating than tableted compositions.

[0024] The fat-based or compound coatings can prevent degradation of the lozenge hardness due to moisture migration to and from the crystalline paste center. In addition, the chocolate or compound coating can provide sweetness and fat to ameliorate the strength of the strong flavor oils when eaten by consumers. The fat- based and compound coating can also provide a smooth, soft coating upon the crystalline paste that fills in the rough texture of the hardened/crystalline paste product.

[0025] The type of fat-based or compound coating can contribute to the overall effect of the perceived flavor oils. For example, the coating can receive the crystalline paste's strong flavors when masticated thereby distributing the flavors into the coating. Bittersweet chocolate is the preferred chocolate/compound coating. It should be appreciated that other types of chocolate/compound coating may also be used such as, for example, sweet chocolate, semisweet chocolate, milk chocolate, white chocolate, dark chocolate and combinations thereof. The fat-based or compound coatings can also capture the fine particles of the crystalline paste product within the fat-based or compound coating matrix.

[0026] In an embodiment illustrated in Fig. 1, the present invention provides a confectionery composition 10 comprising a crystalline paste 12 with one or more fat- based or compound coatings 14 surrounding the crystalline paste 12. The fat- based/confectionery coating can partially, substantially or entirely surround the crystalline paste 12. The crystalline paste can be in a hard or soft form. It should be appreciated that the crystalline pastes and the final coated crystalline paste products in embodiments of the present invention can be any suitable size or shape such as, for example, a pellet, sphere, cube, etc. The fat-based or compound coating can have any suitable thickness. The preferred level of the compound coating layer can comprise about 30% to about 50% by weight of the final product. It should be appreciated that the crystalline paste or the coating material can contain additional particulates or nonpareils.

[0027] In an embodiment, the crystalline paste 12 can be a hardened crystalline confectionery paste or a soft crystalline paste made by any suitable means. A hardened crystalline confectionery paste or a soft crystalline paste can be a mixture of base materials, binders, flavors and/or any other suitable ingredients. The base material may be a sugar or a polyol. Among the sugars that may be used are sucrose, fructose, dextrose, lactose, maltose, and other common sugars. In addition, base materials may include non- sugar bulking agents. Among these are polyols such as sorbitol, maltitol, mannitol, xylitol, hydrogenated isomaltalose, lactitol, erythritol and combinations thereof. High-intensity sweeteners such as acesulfame K, aspartame, alitame, sucralose, glycyrrhizin, saccharin and cyclamates may also be included with the base materials.

[0028] Binders that are commonly used are natural gums and hydrocolloids such as gum arabic, guar gum, agar, alginates, gum tragacanth, gelatin, corn syrup, starches and maltodextrins. Commonly used binders are gelatin, gum arabic and maltodextrins or corn syrups.

[0029] Flavoring components are preferably added at a level of about 0.1% to about 3% or more by weight of the crystalline paste. The flavoring components may comprise essential oils, synthetic flavors, or mixtures including but not limited to oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, ginger, cinnamon, anise and combinations thereof. Any suitable artificial flavoring components are also contemplated for use in lozenges of the present invention. Those skilled in the art will recognize that natural and artificial flavoring components may be combined in any sensorially acceptable blend. All such flavors and flavor blends are contemplated by the present invention.

[0030] All suitable amounts of flavors and flavor blends are contemplated by the present invention. Preferred embodiments include hard crystalline pastes containing peppermint, ginger or cinnamon flavors ranging from about 0.2% to about 2.0% by weight of the hard crystalline pastes. In another preferred embodiment, the soft crystalline pastes comprise from about 0.2%, about 0.4% or more of a flavor component. More preferably, the soft crystalline pastes comprise from about 1.0% or more of a flavor component.

[0031] In an embodiment, the lozenge or hardened crystalline paste can be made from pulverized sugar crystals. The drying process can be done by an suitable method such as, for example, in forced air continuous ovens. The drying time can be any suitable amount of time at any suitable temperature. For example, the drying can take about 18 hours at around 115°F.

[0032] In another embodiment, the soft crystalline paste be made by a mixture of sugar plus corn syrups and/or invert sugar that is boiled to around 12% moisture and crystallized by agitation. In an embodiment, the soft crystalline paste comprises larger particle sizes than a standard fondant. Preferably, the soft crystalline paste can comprise a fondant component including about 80% sugar and about 20% 42 DE corn syrup. Instant fondants are also available in a powdered form and can be reconstituted by mixing with water. Fondants may dry out if exposed to the atmosphere. As a result, the fat-based or compound coating provides a very good barrier to prevent moisture loss.

[0033] A compound coating containing ingredients such as, for example, sugar, fat, a milk powder such as whole milk powder, non-fat milk powder or whey powder and lecithin can be applied as one or more coatings to form the compound coating layer 14. Preferable compound coatings may be obtained from any number of suppliers. Compound coatings are generally described in Chapter 6 of Chocolate, Cocoa, and Confectionery: Science and Technology by B. W. Minifie, 3rd Edition, incorporated herein by reference. For example, the compound coating material can be obtained in solid form and melted at about 100 ⁰F and mixed with a flavor, and, in the most preferred embodiment of the invention, cooling agents and high-intensity sweeteners, and applied in about any suitable number of coating applications. As each coat is applied to the room temperature lozenges, the compound coating solidifies to form a soft coating over the lozenge. After each application cool air may be used to accelerate the solidification of the coating.

[0034] In some instances, a solid fat may be used in place of a compound coating. Suitable solid fats include triglycerides of various fatty acids, such as lauric acid, myristic acid, palmitic acid, or stearic acid. The longer the fatty acids chain length, the higher the melting point of the fat. Usually hydrogenated fats are needed since unsaturated fats have lower melting points and therefore would not give a soft- shell. Lauric acid fats are shorter in chain length and are derived from coconut and palm kernels. Non-lauric fats are longer chain fatty acids and may be derived from cocoa butter, palm oil, soybean oil and cottonseed oil. In general a suitable fat may be a combination of various fatty acid triglycerides, but should have a melting point of about 90 ⁰F to about 140 ⁰F. Preferably, a suitable fat with a melting point of about 100 ⁰F to about 110 ⁰F should be used to give a suitable soft coating. Flavors and cooling agents may be added to the soft fat coating, which can be applied in a manner similar to the above described preferred compound coating. In addition, high-intensity sweeteners may be added to the soft fat coating, as well as small amounts of sugar, fructose or polyols to increase the firmness of the soft fat coating.

[0035] In an alternative embodiment illustrated in Figure 2, one or more additional layers or coatings 26 such as a polishing layer can be applied to a coated confectionery composition 20 comprising a crystalline paste 22 surrounded by a fat- based or compound coating material 24. The polishing layer may be a wax, such as carnauba wax, gums such as gum acacia or shellac. It may also include lubricants such as talc and colors.

[0036] In another embodiment, the additional layer 26 may also be a conventional hard or soft shell sugar coating applied by any suitable methods. If a sugarless product is desired, a hard or soft shell coating can preferably be made from various polyols, such as xylitol, maltitol, sorbitol, erythritol, mannitol, isomalt, lactitol and combinations thereof.

[0037] A preferred embodiment of the invention is a coated product comprising: a) a hardened crystalline paste or a soft crystalline paste containing about 0.2% to about 3% flavors, b) one or more coatings comprising a fat-based or compound material, and c) one or more second layers of a polishing coating or hard or soft shell comprising sugar, fructose or polyols. In an alternative embodiment, the present invention provides a confectionery that comprises particulates of the lozenges mixed within a confectionery material. The confectionery material can be any suitable fat-based/compound material. The lozenges can be ground up to any suitable particle size and mixed with the chocolate/compound material, which can then be formed in any suitable size or shape for consumption. An advantage of these products is that it provides a confectionery product that can be enjoyed by a broader range of consumers because the initial high intensity flavor impact is mitigated by the chocolate/compound coating.

EXAMPLES

[0038] By way of example and not limitation, the following examples are illustrative of various embodiments of the present invention.

EXAMPLE 1

[0039] The ingredients listed in Table 1 were blended in a Z Blade Mixer. After blending was complete, the soft crystalline paste mixture was rolled out into a V" thick sheet. The sheets were stamped out into Vi" diameter pellets. The average weight of each soft crystalline paste pellet was approximately 0.8 gm. The soft crystalline paste pellets were then coated with a chocolate composition. The chocolate coating comprised 50% by weigh of the final coated product. The coated soft crystalline paste pellets weighed approximately 1.6 grams.

[0040] A sample formula for the hardened crystalline paste is shown in Table 2. The hardened crystalline paste can be coated with a fat-based or compound coating in any suitable manner. TABLE 1 : Soft Crystalline Paste

EXAMPLE 2

[0041] Lozenges were crushed and screened through a #5 sieve and retained on a #20 sieve to form granules (e.g. particulates of varying sizes) of the lozenges. The chocolate was tempered and then blended with the granules of lozenges and mint oil. The mixture was deposited into miniature chocolate bar shaped molds to form chocolate bars having granules of the lozenges. The average weight of the bars were 5.5 grams.

Table 2: Chocolate Bars

EXAMPLE 3

[0042] Additional chocolate coated lozenges having various flavors were prepared using the following components as listed in Tables 4-6. The chocolate coating was applied using a conventional panning procedure. A polish and a shellac glaze were applied to the chocolate coated lozenges. Table 3 : Chocolate coated ginger flavored lozenge

Components %

Semi-Sweet Chocolate 49.625%

Ginger Lozenge 49.625%

Polish 0.530%

Shellac Glaze 0.220%

Total 100.0%

Table 4: Chocolate coated peppermint flavored lozenge

Table 5 : Chocolate coated cinnamon flavored lozenge

EXAMPLE 3

[0043] Additional sample formulas for a hardened crystalline paste and a soft crystalline paste are shown in Tables 6 and 7, respectively. The hardened or sort crystalline pastes can be coated with a fat-based or compound coating in any suitable manner.

TABLE 6: Hardened Crystalline Paste

[0044] It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present subject matter and without diminishing its intended advantages. It is therefore intended that such changes and modifications be covered by the appended claims.

Claims

CLAIMSThe invention is claimed as follows:

1. A confectionery composition comprising a hardened crystalline paste and a coating surrounding the hardened crystalline paste.

2. The confectionery composition of Claim 1, wherein the coating is selected from the group consisting of a fat-based coating, compound coating and combinations thereof.

3. The confectionery composition of Claim 1, wherein the coating is selected from the group consisting of sweet chocolate, semisweet chocolate, milk chocolate, white chocolate, dark chocolate and combinations thereof.

4. The confectionery composition of Claim 1, wherein the hardened crystalline paste comprises from about 0.1% to about 3% by weight of at least one flavor component.

5. The confectionery composition of Claim 4, wherein the flavor component in the hardened crystalline paste comprises at least one flavor selected from the group consisting of citrus oils, fruit essences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, ginger, cinnamon, anise and combinations thereof.

6. The confectionery composition of Claim 1 further comprising a polishing layer.

7. The confectionery composition of Claim 6 wherein the polishing layer is selected from the group consisting of wax, shellac, gum acacia and combinations thereof.

8. The confectionery composition of Claim 1 further comprising a shell coating surrounding the coating, wherein the shell coating is made from a sugar selected from the group consisting of sucrose, fructose, dextrose, maltose and combinations thereof.

9. The confectionery composition of Claim 1 further comprising a shell coating surrounding the coating, wherein the shell coating is made from a polyol selected from the group consisting of xylitol, maltitol, sorbitol, erythritol, mannitol, isomalt, lactitol and combinations thereof.

10. A confectionery composition comprising a lozenge, a first coating surrounding the lozenge and a second coating surrounding the first coating, wherein the lozenge comprises a hardened crystalline paste.

11. The confectionery product of Claim 10, wherein the hardened crystalline paste comprises a base material, a binder and a flavor.

12. The confectionery composition of Claim 10, wherein the first coating is selected from the group consisting of a fat-based coating, compound coating and combinations thereof.

13. The confectionery composition of Claim 10, wherein the second coating is selected from the group consisting of a polishing layer, a shell coating and combinations thereof.

14. A confectionery composition comprising a confectionery material having granules of at least one hardened crystalline paste mixed within the confectionery material.

15. The confectionery composition of Claim 14, wherein the coating material is selected from the group consisting of a fat-based material, compound material and combinations thereof.

16. A confectionery composition comprising a soft crystalline paste and a coating surrounding the soft crystalline paste, wherein the soft crystalline paste comprises from about 0.1% to about 3% by weight of at least one flavor component.

17. The confectionery composition of Claim 16, wherein the coating is selected from the group consisting of a fat-based coating, compound coating and combinations thereof.

18. The confectionery composition of Claim 16, wherein the coating is selected from the group consisting of sweet chocolate, semisweet chocolate, milk chocolate, white chocolate, dark chocolate and combinations thereof.

19. The confectionery composition of Claim 16, wherein the flavor component in the soft crystalline paste comprises at least one flavor selected from the group consisting of citrus oils, fruit essences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, ginger, cinnamon, anise and combinations thereof.

20. The confectionery composition of Claim 16 further comprising a polishing layer.

21. The confectionery composition of Claim 21 wherein the polishing layer is selected from the group consisting of wax, shellac, gum acacia and combinations thereof.

22. The confectionery composition of Claim 16 further comprising a shell coating surrounding the coating, wherein the shell coating is made from a sugar selected from the group consisting of sucrose, fructose, dextrose, maltose and combinations thereof.

23. The confectionery composition of Claim 16 further comprising a shell coating surrounding the coating, wherein the shell coating is made from a polyol selected from the group consisting of xylitol, maltitol, sorbitol, erythritol, mannitol, isomalt, lactitol and combinations thereof.

24. A method of producing a confectionery composition, the method comprising: providing a lozenge, wherein the lozenge comprises a crystalline paste; and applying at least one coating over the lozenge, wherein the coating is selected from the group consisting of a fat-based coating, compound coating and combinations thereof.

25. The method of Claim 24 comprising applying a shell coating over the coating by applying at least one coat of a panning syrup comprising a sugar, a fructose, a polyol or combinations thereof.

26. The method Claim 24, wherein the coating is selected from the group consisting of sweet chocolate, semisweet chocolate, milk chocolate, white chocolate, dark chocolate and combinations thereof.

27. The method of Claim 24, wherein the crystalline paste comprises at least one flavor selected from the group consisting of citrus oils, fruit essences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, ginger, cinnamon, anise and combinations thereof.