WO2016102186A1 - Procédé de fabrication d'une sucette fourrée et produit correspondant pouvant être obtenu par ce dernier - Google Patents

Procédé de fabrication d'une sucette fourrée et produit correspondant pouvant être obtenu par ce dernier Download PDF

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Publication number
WO2016102186A1
WO2016102186A1 PCT/EP2015/079073 EP2015079073W WO2016102186A1 WO 2016102186 A1 WO2016102186 A1 WO 2016102186A1 EP 2015079073 W EP2015079073 W EP 2015079073W WO 2016102186 A1 WO2016102186 A1 WO 2016102186A1
Authority
WO
WIPO (PCT)
Prior art keywords
lollipop
fondant
candy
filling
fon
Prior art date
Application number
PCT/EP2015/079073
Other languages
English (en)
Inventor
Jordi HERNANDEZ
Original Assignee
Perfetti Van Melle Spa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Perfetti Van Melle Spa filed Critical Perfetti Van Melle Spa
Publication of WO2016102186A1 publication Critical patent/WO2016102186A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • 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
    • A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • 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
    • A23G3/56—Products with edible or inedible supports, e.g. lollipops

Definitions

  • the present invention relates to a process for the manufacture of a confectionery product of the type known as die-formed lollipop, and a corresponding product or lollipop obtainable by said process.
  • lollipops usually consist of an edible part such as a candy and an inedible part such as a stick or similar support, attached to the edible candy part.
  • FIG. 3 of the drawings shows some lollipops currently marketed under the "Chupa-Chups" trademark.
  • the edible part of the lollipop which typically has the shape of a ball or spherical body attached to the stick, may contain a filling inside said ball, which said filling may have various characteristics and flavours, and may be in solid or semi-solid form.
  • the lollipop filling may give the consumer the sensation of a soft candy or a hard candy, and may be formed by a plurality of substances, such as chocolate, cream, fruit jelly or others, with a wide range of flavours.
  • the sugar is mixed and dissolved in glucose syrup and water to form a syrup with a 70-90% solid content.
  • Said syrup is then cooked, usually under vacuum, to eliminate most of the water and obtain a product consisting of a hot, semi-liquid mass, usually at a temperature of 130-160°C, with a 1-4% moisture content in the case of a lollipop made by hard candy material, or a higher moisture content in the case of a lollipop made by a softer chew candy that is softer to chew.
  • the two lollipop manufacturing processes namely die-forming and depositing, differ.
  • a suitable quantity or mass of pre-prepared confectionery or candy material in fluid form is initially deposited in a mould; the candy mass is partly cooled, and the stick is then inserted into it, thus producing lollipops with a smooth outer surface.
  • lollipops made by die-forming typically present a characteristic rim on their outer surface, corresponding to the area of separation between the two halves or parts of the die which open and close to form the lollipop, said rim being a distinctive feature of die-formed lollipops.
  • the syrup is usually cooled after cooking, and optionally treated to convert it from a liquid state to a plastic or semi-plastic state.
  • the cooked composition of confectionery material or candy, in the plastic state, resulting from this step of the process is generally inserted in a batch roller or into the hopper of an extruder or into another suitable device, so as to produce a candy rope or extrusion at the output.
  • a hollow or centrally empty rope or empty extruded product is produced by means of an apparatus with standard characteristics, namely a batch roller with a central pipe or an extruder device with a concentric nozzle.
  • the insertion of the stick is very important.
  • the sticks, made from a suitable material, must be suitably inserted into the candy part to ensure firm adherence by the lollipop edible part.
  • the edible or candy part does not provide a sufficient grip onto the stick, there is a risk that said edible part, typically in the shape of a ball or spherical body, will detach from the stick during consumption and may be swallowed, leading to a choking hazard for the consumer.
  • the sticks used to manufacture lollipops are generally made of plastic or paper.
  • said sticks are made of plastic, they are usually hollow and commonly have recesses or holes in the upper part to improve their grip in the candy mass of the lollipop.
  • the candy mass tends to at least partially fill said recesses or holes due to the pressure applied to said candy mass during the lollipop die-forming step.
  • the stick is hollow and there are holes in its upper part to grip the candy mass, the liquid filling of the lollipop can easily leak out through said stick.
  • the liquid composition i.e. in general the liquid intended to form the filling of the lollipop, tends by nature to seep through the interstices of the die, i.e. the separation areas between the two parts thereof, which are designed to open and close to form the lollipop, and also tends to spread over the hollow stick inserted into the body of the lollipop and leak into said stick.
  • the Applicant has found a way of obviating said technical problem by developing the lollipop manufacturing process according to the present invention.
  • the primary object of the present invention is therefore to devise a process for the manufacture of a confectionery product such as a lollipop with a filling, and to devise a corresponding confectionery product obtainable with said process, which can effectively remedy the drawbacks of the prior art, in particular the fact that the lollipop filling, if offered in liquid form for consumption, may leak out of the edible part of the lollipop onto the die used to form the lollipop, or in general may create problems at the lollipop die-forming and packaging step.
  • a further object of the present invention is to provide a process for the manufacture of die- formed lollipops marketed for consumption with a filling in the liquid state, which allows the lollipop to be formed, with simultaneous formation of the corresponding filling and insertion of the stick, with no defects, problems or drawbacks, so that after forming the lollipop can be packaged, i.e. wrapped in a sheet of wrapping, with no problems.
  • a final object of the present invention is to provide a process for the manufacture of lollipops, marketed for consumption with a liquid filling, that is efficient and involves low running costs.
  • the present invention relates to a die- forming process for the manufacture of lollipops, each containing an internal filling enclosed in a single crust or outer layer made of candy, wherein the process is mainly designed to prevent the problem of leakage of the filling during the lollipop forming step, after insertion of the corresponding stick, if the filling of the lollipop marketed for consumption is in liquid form.
  • the main ingredients of the outer layer or crust of the lollipop namely sugar, glucose syrup and water, are weighed and mixed.
  • the syrup After preparation, the syrup is stored in a tank and subsequently precooked until the sugar crystals have completely dissolved.
  • the syrup is then filtered and pumped into a distribution tank that feeds a cooking device.
  • the syrup is pumped into a coil heater and then passes through a vacuum cooker wherein the water is partly removed to obtain the liquid material or ingredient used to make the hard sugar candy outer layer.
  • any other ingredients such as colourings, acids or flavourings, designed to be included in the composition can be added at this step to modify the mouthfeel and flavour of the final lollipop.
  • the cooked, mixed candy mass resulting from this step is then fed and inserted into a batch roller, associated with a central pipe, to produce a hollow rope or an extruded hollow product, formed by the plastic or semi-plastic candy mass, which advances continuously, wherein the central pipe is used to fill the hollow area of said hollow rope or extrusion.
  • said central tube or pipe fills the hollow rope or extrusion, while it advances, with a filling material comprising a mixture of sugar-based fondant (hereinafter called "fondant mixture”) and an invertase enzyme, wherein said mixture is prepared in a Z-type double mixer or similar mixing machine.
  • a filling material comprising a mixture of sugar-based fondant (hereinafter called "fondant mixture”) and an invertase enzyme, wherein said mixture is prepared in a Z-type double mixer or similar mixing machine.
  • Said mixing machine in turn feeds the filling material, namely the fondant mixture of fondant and invertase enzyme, in a semi-solid state, to the associated pipe in the batch roller, using an extruder or other similar device which allows the filling material to be pushed into and advanced through said pipe.
  • the filling material namely the fondant mixture of fondant and invertase enzyme
  • FIG. 1A schematically illustrates this step of the process according to the invention and the apparatus used therewith wherein, as illustrated above, the fluid mass of candy, indicated as CAR, is extruded under the action of a pressure P, and the hollow extruded product thus obtained is filled with the fondant mixture, indicated as MF, via the central pipe CON, to produce at the output of the apparatus the final rope or extruded product ES, destined to be processed subsequently, which advances at a given speed, as indicated by an arrow in Fig. 1 A.
  • the candy rope or extruded product, filled with the filling material, namely the fondant mixture, is then cut into a plurality of pieces in a cutting apparatus or forming die, just before the stick is introduced into each cut piece.
  • the lollipops thus formed pass first through a cooling chamber wherein the outer layer of hard candy solidifies.
  • the temperature and humidity are suitably controlled, while the lollipops are kept continuously moving so that they do not lose their shape.
  • the internal filling of the lollipop containing the fondant mixture begins to liquefy due to the action of the invertase enzyme.
  • the invertase enzyme has catalysed and completed the reaction, using the sucrose contained in the fondant as substrate, and has converted the filling material, namely the fondant mixture, into liquid invert sugar which, being completely surrounded by and enclosed in a candy layer, is unable to leak from said layer, but remains confined in the spherical body of the lollipop.
  • the final quantity of liquid filling that the final lollipop will contain can be established.
  • flavourings in solid or liquid form
  • acidifiers in solid or liquid form
  • Other ingredients such as flavourings, colourings and acidifiers, in solid or liquid form, can also be added to the fondant mixture to modify its flavour, nutritional properties, structure, or filling appearance.
  • the term "fondant” refers to confectionery products containing sugar crystals mixed and held together in two phases.
  • sugar crystals that constitute the solid phase are dispersed in a sugar syrup with high solid content.
  • the structure of the fondant is semi-solid because the quantity of the liquid syrup wherein the solid sugar crystals are present is relatively low compared with that of the solid sugar crystals.
  • sugar hydrolysis namely the reaction that produces invert sugar in the liquid state
  • sugar hydrolysis may be obtained by using acids, enzymes or any other chemical hydrolysis reaction suitable to produce glucose and fructose from sucrose.
  • the invertase enzyme included in the fondant mixture used in the process according to the invention can be selected, for example, from the enzymes usually indicated and recognised by the skilled person by the following names: fructosylinvertase, alkaline invertase, acid invertase, glucosucrase, beta-h-fructosidase and beta-fructosidase.
  • the invertase enzyme selected is ⁇ -fructofuranosidase.
  • the term "fondant mixture” indicates and refers to a homogenous mixture of a sucrose-based fondant and an enzymatic solution of invertase enzyme.
  • the die used to produce lollipops usually has a chain or rotary configuration, but any type of die can be used in the context of the present invention.
  • the candy layer or crust that surrounds the fondant mixture can be made of any confectionery material or composition, including a confectionary material such as a hard candy, a soft candy, a chewy candy or a toffee or nougat candy.
  • the candy material or composition may be sugar-based or sugar-free.
  • the colourings used in the embodiments according to the present invention may include natural food colourings, natural pigments, artificial colourings, lake colours, and combinations thereof.
  • the flavourings may include essential oils, aromatic preparations, natural flavouring substances, artificial flavours and combinations thereof.
  • the invention also relates to a lollipop, with a filling, obtainable by the process described above.
  • the lollipop according to the present invention may be supplied in a plurality of different shapes, such as a round, oblong or fruit shape, etc. and packaging types.
  • the outer shape and flavour of the lollipop may also be enhanced by the presence of two or more candy areas with different colours and flavours.
  • Fig. 2 divided into sections (a) e (b), schematically shows a cross-section of a lollipop, indicated in general as 10, made by the process according to the invention, wherein section (a) of Fig. 2 shows lollipop 10 during the die- forming step, with simultaneous insertion of the stick, while section (b) of said Fig. 2 shows lollipop 10, after forming, as marketed for consumption.
  • lollipop 10 consists of a typically spherical body indicated as 11, and a stick 14, inserted into the spherical body 11, which define the edible and inedible parts respectively of lollipop 10.
  • Spherical body 11 in turn consists of an outer portion or crust, usually hard, indicated as 12, made of candy or a similar confectionery material, and an inner filling indicated as 13.
  • Lollipop 10 is usually formed with a die, indicated in general as ST, in particular of the rotary type mainly consisting of two parts or halves PI and P2 designed to close and open relative to one another to form lollipop 10, as indicated by double arrows f and shown with a dash-dotted line in Fig. 2, section (a).
  • a die indicated in general as ST, in particular of the rotary type mainly consisting of two parts or halves PI and P2 designed to close and open relative to one another to form lollipop 10, as indicated by double arrows f and shown with a dash-dotted line in Fig. 2, section (a).
  • stick 14 is inserted by one end thereof 14a into outer candy portion 12 of spherical body 11, as indicated by arrow fl, also in Fig. 2, so that it projects at least partly with said end 14a into the inner portion of body 11 occupied by filling 13.
  • filling 13 formed in lollipop 10 during the die-forming step thereof will in turn contain a composition comprising a fondant mixture, indicated as (FON+INV), in semi-solid or plastic form, indicated as 13', consisting of a sugar-based fondant FON and an invertase enzyme INV.
  • a fondant mixture indicated as (FON+INV)
  • semi-solid or plastic form indicated as 13', consisting of a sugar-based fondant FON and an invertase enzyme INV.
  • filling 13 is in liquid form, indicated as 13", due to the effect of invertase enzyme INV, present in the original fondant mixture (FON+INV) used to form filling 13 which, as illustrated above, when a certain time has elapsed after die- forming of lollipop 10, converts the original sugar-based fondant FON of said original fondant mixture (FON+INV) to a new form, indicated as FON', corresponding to the conversion of the fondant from semi-solid or plastic form 13' to liquid form 13".
  • INV invertase enzyme
  • lollipop stick 14 is inserted, at one end 14a thereof, into spherical body 11 of lollipop 10' without being inserted into or coming into contact with the corresponding filling 13, i.e. fondant FON' in substantially liquid state 13".
  • the candy that forms outer portion or crust 12 of edible spherical body 11 of lollipop 10' covers stick 14 at the time of die- forming of lollipop 10'.
  • the syrup is then cooked in a heater, and colourings and a flavouring are added to produce a candy with the following composition:
  • particles of an edible composition in the solid state comprising a fondant mixture are inserted into the tube via a continuously rotating screw.
  • the screw has a screw rotation speed regulating device to regulate the quantity of filling material, i.e. fondant mixture, that fills the interior of the hollow rope or extrusion.
  • the rope or extruded product filled with the particles and fondant mixture is then given a suitable diameter.
  • a rope or extruded product filled with the particles and the fondant mixture and having a total diameter of 9 cm is adjusted to a diameter of 3 cm using a horizontal rope sized apparatus with five couples of sizing wheels.
  • the rope or extruded product is then fed continuously to a rotary die equipped with a stick insertion unit.
  • the sticks are inserted into the rope or extruded product through its outer candy part, while about three-quarters of its hollow internal area is occupied by and filled with the fondant mixture.
  • the lollipops thus formed have two convex hemispheres separated by a central rim and weigh 12 g each, with a percentage of filling material amounting to up to 40% by weight of the lollipop.
  • the part consisting of the fondant mixture, to be associated with the candy composition described above in the lollipop manufacturing process consists, for example, of the following composition:

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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

L'invention concerne un procédé de fabrication de sucettes fourrées, comprenant les étapes suivantes : la fourniture d'une masse constituée d'une composition cuite de bonbon ou de confiserie; le traitement de la masse constituée de la composition de bonbon cuite de manière à former une corde de bonbon creuse ou un produit creux extrudé; le fourrage de la partie creuse de la corde de bonbon ou du produit creux extrudé avec une composition comestible comprenant une pâte de fondant dans un état semi-solide, qui, à son tour, comprend un fondant à base de sucre et une enzyme d'invertase; la découpe éventuelle de la corde ou de l'extrusion en morceaux de poids souhaité; l'insertion des bâtons de sucette dans la corde ou le produit extrudé, ou dans les morceaux ainsi obtenus, à travers la partie bonbon de ces derniers; et le formage de la corde, de l'extrusion ou des morceaux découpés par une matrice afin de former les sucettes, de telle sorte que chaque sucette, lorsqu'elle est formée, présente un corps et un bâton inséré dans ce dernier, présentant un fourrage comprenant une pâte de fondant qui est enfermée dans une croûte de bonbon. Le procédé selon l'invention est avantageux en ce que pendant l'étape de formage par matrice de la sucette et d'insertion du bâton correspondant, aucun problème de fuite de liquide ou d'autres inconvénients ne se produise du fait que le fourrage soit liquide, étant donné que la sucette est fourrée, au moment du formage, avec une composition comprenant une pâte de fondant dans un état semi-solide, qui n'est converti à l'état liquide qu'une fois la sucette formée, sous l'action de l'invertase contenue dans ladite pâte de fondant.
PCT/EP2015/079073 2014-12-23 2015-12-09 Procédé de fabrication d'une sucette fourrée et produit correspondant pouvant être obtenu par ce dernier WO2016102186A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITMI20142246 2014-12-23
ITMI2014A002246 2014-12-23

Publications (1)

Publication Number Publication Date
WO2016102186A1 true WO2016102186A1 (fr) 2016-06-30

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3335571A1 (fr) * 2016-12-16 2018-06-20 Puca, Giuseppe Sucette fourrée liquide et bâton
EP3345487A1 (fr) 2017-01-04 2018-07-11 Perfetti Van Melle S.p.A. Procédé de préparation d'un produit de confiserie multicouche

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115843915A (zh) * 2022-11-25 2023-03-28 陈柏年 一种全食型棒棒糖的制作方法及其成型模具机构

Citations (4)

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Publication number Priority date Publication date Assignee Title
US1437816A (en) * 1922-07-26 1922-12-05 Howard S Paine Process for preparing fondant or chocolate soft cream centers
US2876103A (en) * 1956-11-02 1959-03-03 Gustav & Wilhelm Heller Process of making liquid-filled crustless confectionery
US5362508A (en) * 1989-09-20 1994-11-08 Nabisco, Inc. Process for preparing soft centers in food products
EP2407031A1 (fr) * 2010-07-13 2012-01-18 Procitech Dispositif de moulage de coquilles creuses par figeage thermique

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1437816A (en) * 1922-07-26 1922-12-05 Howard S Paine Process for preparing fondant or chocolate soft cream centers
US2876103A (en) * 1956-11-02 1959-03-03 Gustav & Wilhelm Heller Process of making liquid-filled crustless confectionery
US5362508A (en) * 1989-09-20 1994-11-08 Nabisco, Inc. Process for preparing soft centers in food products
EP2407031A1 (fr) * 2010-07-13 2012-01-18 Procitech Dispositif de moulage de coquilles creuses par figeage thermique

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3335571A1 (fr) * 2016-12-16 2018-06-20 Puca, Giuseppe Sucette fourrée liquide et bâton
WO2018109230A1 (fr) 2016-12-16 2018-06-21 Puca Giuseppe Sucette dotée d'un coeur fourré de liquide et d'un batonnet
EP3345487A1 (fr) 2017-01-04 2018-07-11 Perfetti Van Melle S.p.A. Procédé de préparation d'un produit de confiserie multicouche
WO2018127474A1 (fr) 2017-01-04 2018-07-12 Perfetti Van Melle S.P.A. Procédé de préparation d'un produit de confiserie multicouche
CN110248552A (zh) * 2017-01-04 2019-09-17 博费蒂·迈·麦勒有限公司 制备多层糖食产品的方法
JP2020504624A (ja) * 2017-01-04 2020-02-13 ペルフェッティ・ヴァン・メッレ・ソシエタ・ペル・アチオニＰｅｒｆｅｔｔｉ Ｖａｎ Ｍｅｌｌｅ Ｓ．Ｐ．Ａ． 多層菓子製品の製造方法
US11425918B2 (en) 2017-01-04 2022-08-30 Perfetti Van Melle S.P.A. Method for preparing a multilayer confectionary product
JP7206200B2 (ja) 2017-01-04 2023-01-17 ペルフェッティ・ヴァン・メッレ・ソシエタ・ペル・アチオニ 多層菓子製品の製造方法

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