CN101562995A - 核心填充型糖果产品 - Google Patents
核心填充型糖果产品 Download PDFInfo
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- CN101562995A CN101562995A CNA2007800474862A CN200780047486A CN101562995A CN 101562995 A CN101562995 A CN 101562995A CN A2007800474862 A CNA2007800474862 A CN A2007800474862A CN 200780047486 A CN200780047486 A CN 200780047486A CN 101562995 A CN101562995 A CN 101562995A
- Authority
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- Prior art keywords
- candy
- fruit
- filler
- combination
- confectionary products
- Prior art date
- Legal status (The legal status 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 status listed.)
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Abstract
本发明提供了核心填充型糖果产品和制造核心填充型糖果产品的方法。在一实施方案中,本文提供了糖果产品,其包括围绕填充物的硬质糖果外壳。该硬质糖果外壳包括多个具有不同颜色的区段。所述填充物选自:液体、糊状物、粉末、硬质糖果及其组合。
Description
背景技术
本公开一般地涉及糖果(confectionery)产品。更准确地说,本公开涉及核心填充型糖果产品及其制造方法。
具有液体核心填充物的糖果产品或组合物可以包括例如口香糖(chewing gum)或糖果(candy)。一般已知具有独特味道和令人愉快的视觉外观的糖果产品可导致基于消费者的市场销售性的提高。
概述
本公开涉及核心填充型糖果产品以及制造核心填充型糖果产品的方法。例如,在一实施方案中,本公开提供了糖果产品,其包括包围填充物的硬质糖果外壳。所述糖果外壳包括两个或更多个具有不同颜色和/或味道的区段(例如,每个相邻区段具有不同的颜色/味道)。在该实施方案中,该填充物可以是例如液体、糊状物、粉末、硬质糖果及其组合。
在一实施方案中,该填充物可以是例如巧克力、复合包衣、可可粉、可可液及其组合。该填充物还可以是例如方旦糖(fondant)、卡拉梅尔糖(caramel)、牛轧糖(nougat)及其组合。另外,该填充物可以是花生酱、坚果糊及其组合。
在一实施方案中,该填充物包括基于水果的产品。
在一实施方案中,基于水果的产品可以是例如果料(fruit pieces)、冷冻干燥水果(freeze dried fruit)、滚筒干燥水果(drum dried fruit)、浸渍水果(infused fruit)、压碎水果(crushed fruit)、压榨水果(squeezed fruit)、水果提取物、果油(fruit oil)、果泥(fruit paste)、果粉(fruit powder)、果粒(fruit particulates)、果汁(fruit juice)及其组合。
在一实施方案中,硬质糖果外壳的各区段具有不等的宽度。
在一实施方案中,硬质糖果外壳包括至少一个诸如例如以下的成分,麦芽由来产品(malted products)、甜味剂、调味剂、着色剂、口味剂(sensates)、酸、药物、活性剂及其组合。
在一实施方案中,填充物包括至少一种诸如例如以下的成分:麦芽由来产品、口味剂、药物、活性剂及其组合。
在一实施方案中,糖果产品包括很少的反式脂肪(trans fat)或者不含反式脂肪。
在一实施方案中,糖果产品包括很少的饱和脂肪(saturated fat)或者不含饱和脂肪。
在一实施方案中,硬质糖果外壳和/或填充物包括质地改变成分,诸如,例如,酸、酶及其组合。
在可供选择的实施方案中,本公开提供了制造核心填充型硬质糖果产品的方法。该方法包括分配第一糖果使其通过喷嘴的第一外部通道以及分配第二糖果使其通过该喷嘴的第二外部通道。第二糖果包括至少一个与第一糖果不同的特征。该方法还包括分配填充物使其通过喷嘴的内腔并将第一糖果、第二糖果和填充物共沉积。第一糖果和第二糖果形成完全包围填充物的多个相邻的区段,从而形成核心填充型硬质糖果产品。
在一实施方案中,所述特征选自:颜色、味道、质地、水分含量、脂肪含量及其组合。
在又一个实施方案中,本公开提供了制造核心填充型硬质糖果产品的方法。该方法包括分配液体形式的多个第一糖果物流使其通过喷嘴的相应的第一外部通道,以及分配液体形式的多个第二糖果物流使其通过喷嘴的相应的第二外部通道。第二糖果包括至少一个与第一糖果不同的特征。该方法还包括分配填充物使其通过该喷嘴的内腔。将第一糖果物流和第二糖果物流的一部分沉积在模具中。将填充物沉积到第一糖果物流和第二糖果物流的所述部分上。将第一糖果物流和第二糖果物流沉积在模具中,形成完全包围填充物的多个相邻的区段。
在一实施方案中,该方法包括冷却模具中的第一糖果物流和第二糖果物流,从而形成核心填充型硬质糖果产品。
在可供选择的实施方案中,本公开提供了制造核心填充型硬质糖果产品的方法。该方法包括用同心喷嘴对糖果外壳内的填充物进行部分浸挂包衣(enrobing)。该糖果外壳包括多个具有不同特征的区段。该方法还包括将经部分浸挂包衣的填充物沉积在模具腔内,对糖果外壳内的填充物组分进行完全浸挂包衣,和放置糖果外壳在模具腔内以形成核心填充型硬质糖果产品。
本公开的一个优点是提供了具有独特的糖果外观的核心填充型糖果产品。
本公开的另一个优点是提供了具有独特的糖果味道的核心填充型糖果产品。
本公开的又一个优点是提供了用于制造核心填充型糖果产品的改善的方法。
附加的特征和优点描述于本文中,并且从以下的详细说明和附图中变得显而易见。
附图说明
图1说明了在本公开的一个实施方案中的核心填充型糖果产品的透视图。
图2说明了实质上沿着图1中的II-II线的该核心填充型糖果产品的剖面图。
图3说明了用于制造在本公开的一个实施方案中的核心填充型糖果产品的喷嘴的透视图。
图4说明了实质上沿着图3中的IV-IV线的喷嘴的剖面图。
详细说明
本公开涉及糖果产品。更准确地说,本公开涉及具有多个区段的核心填充型糖果产品以及制造该核心填充型糖果产品的方法。在一实施方案中,该糖果产品具有的独特性是包围软质填充物诸如例如巧克力的硬质糖果外壳。
在这里使用的术语“硬质糖果”是指可由本领域技术人员判断的硬糖(hard boiled candy)或玻璃糖(glassy candy)。
本文使用的术语“区段”是指具有一种颜色(或其它适当的特征例如味道、质地等)的区域从糖果产品表面上的一个点延伸出来并朝着该糖果产品的外边的方向逐渐延伸,其中该颜色延伸经过该糖果产品至另一个表面。该颜色当其朝着该糖果产品的外边的方向延伸时其宽度可以逐渐增加。在一实施方案中,各区段从该糖果产品的上表面的大约一侧开始,并且多个区段在该糖果的外边处的宽度彼此不同。
在图1-2所示的实施方案中,本公开提供了包括多个区段的糖果产品10。糖果产品10包括包围填充物30的硬质糖果外壳20。硬质糖果外壳12包括多个区段40。例如,多个区段包括如图1中所示的相邻的区段40,每个区段与相邻的区段具有不同的特征,诸如,颜色/味道。
应该理解的是,硬质糖果外壳20和填充物30基于整个糖果产品10的重量可以处在任何合适的量下。例如,硬质糖果外壳20可占糖果产品10的重量的约50%到约95%。填充物30可占糖果产品10的重量的约5%到约50%。
在一实施方案中,每个区段可从糖果产品的上表面上的中心或任一点延伸出来,通常以三角形形状伸向该糖果产品的周边。应该理解的是,所述区段可从糖果产品表面上的任一位置延伸出来。在相邻区段之间的边界可以是任何合适的形状,诸如,例如,直线、曲线、涡旋形及其组合。
在可供选择的实施方案中,相邻区段的宽度沿着它们的整个长度可以彼此各不相同。具有不等宽度的图形在该糖果产品周围全部可见。所述区段还可从糖果产品的上表面向下表面轴向延伸经过糖果产品。应该理解的是,所述区段可包括任何合适的宽度。该宽度优选可为约0.05英寸到0.50英寸。每个区段的宽度和/或边界形状可以是相同的或者可改变达一定程度从而赋予糖果产品以令人愉快的美学外观。
应该理解的是,该糖果产品可包括许多区段。区段数优选为2-20个。区段数更优选为10-14。在一实施方案中,该糖果产品包括两种颜色,例如,被布置在交替的区段中。该糖果产品还可包括三种或更多种颜色,其以任何合适的顺序被布置,以便相邻的区段各自包括不同的颜色。
硬质糖果外壳可包括任何合适的颜色(例如红色、褐色、蓝色、绿色、黄色、橙色)或味道(例如覆盆子、橙子、草莓、柠檬、葡萄、苹果、梨、桃子、樱桃、卡拉梅尔糖的味道)。应该理解的是,该硬质糖果能够形成包围液体、糊状物、粉末或固体填充物的壳或套。填充物可包括例如选自以下的组分:巧克力、复合包衣、可可粉、可可液、方旦糖、卡拉梅尔糖、牛轧糖、花生酱及其组合。
在一实施方案中,填充物可包括基于水果的产品,诸如例如果料、冷冻干燥水果、滚筒干燥水果、浸渍水果、压碎水果、压榨水果、水果提取物、果油、果泥、果粉、果粒、果汁及其组合。水果可以是粒或片的形式,作为更大的水果碎物或与其它成分诸如糖的组合存在。这些成分用于相对于基础糖果材料赋予可供选择的质地和/或进一步的味道增强和/或视觉增强效果。基于水果的产品可包括任何合适的水果,例如,例如,覆盆子、橙子、草莓、柠檬、葡萄、苹果、梨、桃子、樱桃、李子、菠萝、杏等。
在可供选择的实施方案中,核心填充型糖果产品可包括很少的反式脂肪或不含反式脂肪。反式脂肪含量可以是使得该糖果产品被列为“低反式脂肪”和/或“无反式脂肪”类产品的量。例如,反式脂肪一般包括棕榈、椰子及其它热带油/脂肪和全氢化植物油。作为替代,核心填充型糖果产品可包含很少的饱和脂肪或不含饱和脂肪。饱和脂肪含量可以是使得该糖果产品被列为“低饱和脂肪”和/或“无饱和脂肪”类产品的量。例如,在可供选择的实施方案中,避免使用包含饱和脂肪的脂肪,诸如植物油。
糖果产品10可以处在任何合适的重量下。糖果产品10的重量优选为约1到约50克。糖果产品10的重量优选为约2到约6克。
在可供选择的实施方案中,本公开提供了使用如图3-4中所示的喷嘴100来制造核心填充型硬质糖果产品的方法。该方法包括分配(例如分布、进料或散布)第一糖果使其通过喷嘴100的一个或多个第一外部通道,以及分配第二糖果使其通过该喷嘴100的一个或多个第二外部通道。例如,第一外部通道和第二外部通道由当包括缝110和缝120的喷嘴100被置于沉积器的多支管开口内时所形成的通道形成。多支管的壁与缝110和缝120联合形成分开的通道,用于第一糖果和第二糖果在沉积期间的穿过。通道数可对应于在所需糖果产品中的区段数。
第二糖果包括至少一个与第一糖果不同的特征。不同的特征可以基于例如颜色、味道、质地、水分含量、脂肪含量及其组合。
第一糖果和第二糖果的所处形式为,在该形式下,它们可从容纳第一糖果和第二糖果的贮槽分别流入第一通道和第二通道。例如,贮槽以及喷嘴/多支管组件可被加热并被维持在合适的温度下,从而确保第一糖果和第二糖果在沉积之前为液体形式。递送第一糖果和第二糖果经由第一外部通道和第二外部通道使得第一糖果和第二糖果仍然是分开的从而保持它们的独特特征,直到它们在模具中合并为止。
该方法还包括分配填充物使其通过喷嘴100的内腔130。填充物可以位于与第一糖果和第二糖果分开的贮槽中。
第一糖果、第二糖果和填充物被共沉积在模具(未显示)中。例如,第一糖果和第二糖果形成数目等于喷嘴100的外部缝的数目的多个相邻的区段,其完全包围填充物。该方法可另外包括在模具中冷却第一糖果和第二糖果,以形成核心填充型硬质糖果产品。
在又一个实施方案中,本公开提供了制造核心填充型硬质糖果产品的方法。该方法包括分配液体形式多个第一糖果物流使其通过相应的喷嘴的第一外部通道,以及分配液体形式的多个第二糖果物流使其通过相应的喷嘴的第二外部通道。例如,每个糖果物流可被分配通过分开的外部通道。喷嘴/多支管可在某种意义上被设计并被布置为与包含糖的贮槽相连,以便第一糖果物流和第二糖果物流可以交替地被分配通过喷嘴周围的通道。
该方法还包括分配填充物诸如例如巧克力使其通过喷嘴的内腔。多个第一糖果物流的一部分和多个第二糖果物流的一部分沉积在模具内。填充物沉积到第一糖果物流和第二糖果物流的所述部分上。第一糖果物流和第二糖果物流沉积在模具中形成完全包围该填充物的多个相邻的区段。
第一糖果物流和第二糖果物流的流动然后被停止或切断,留下最终的糖果产品,其包括包围填充物的第一糖果物流和第二糖果物流的相邻区段。该方法可另外包括在模具中冷却第一糖果物流和第二糖果物流以及通过反转该模具并采用在模具底部的注射销将最终产品推出而将最终产品从该模具中取出。
在可供选择的实施方案中,本公开提供了制造核心填充型硬质糖果产品的方法。该方法包括使用同心喷嘴对糖果外壳内的填充物进行部分浸挂包衣。该糖果外壳包括多个具有不同特征的区段。该方法还包括将经过部分浸挂包衣的填充物沉积在模具腔内,对糖果外壳内的填充物组分进行完全浸挂包衣,并放置糖果外壳在模具腔内,从而形成核心填充型硬质糖果产品。
糖果产品可分别地沉积在模具内或带子上。该糖果产品例如还可邻近地沉积并彼此接触,从而形成具有多个糖果节段的单一产品。被沉积的物件的大小可根据所需的最终产品的不同而异。应该理解的是,沉积过程还可包括用于在沉积温度下递送可流动的糖果材料的成层、维持(leaving)和/或挤出以及任何其它类似过程。
应该理解的是,在本公开的多个实施方案中的糖果产品可以本领域技术人员已知的任何合适的方法制造。例如,核心填充型糖果产品可以在不包括多沉积步骤的单一沉积***中制造。
在可供选择的实施方案中,核心填充型糖果产品的每个区段除了颜色和/或味道不同之外还可具有不同的特征。例如,区段可包括不同的质地、粘性、水分含量、脂肪含量等。当该糖果产品被消耗时,区段中的这些特征可产生溶解性(例如在口中的溶解性)差异并影响质地以及区段之间的味道释放。
在另一个实施方案中,核心填充型糖果产品可以被制造为其中形成最终的核心填充型组合物的区段/填料的糖果物流具有的最初加工特征与其在加工后的特征不同。换句话说,核心填充型糖果产品的区段/填充物在加工时可具有一个特征并且在加工之后(例如加工后)和/或在被消费者消费时(例如,由于在产品的区段/填充物之间的水分或油的转移)可具有另一个特征。
应该理解的是,在本公开的实施方案中的核心填充型糖果产品可以具有任何合适的大小或形状,诸如例如,小丸、小球、碟形、立方体、香烟形、螺旋形、心形等。该糖果产品可具有任何合适的厚度。糖果外壳和/或填充物可包括微粒(particulates)、晶体、粒子(particles)、nonpareils、更小的珠等。微粒可以是例如糖果料、蔬菜料、果料和/或糖微粒、多元醇、胶类或任何其它合适的食物。
糖果区段/填充物还可包括质地改变成分,其可部分地或者全部地使区段/填充物随着时间的进行而变成液态。这种成分可包括,例如酸如乳酸、苹果酸、柠檬酸和磷酸,以及酶如淀粉酶和蛋白酶类。
应该可理解的是,一种或多种成分,诸如麦芽由来产品、调味剂、口味剂、着色剂(例如偶氮游离着色剂)、甜味剂、酸、活性剂和药物(例如下文所列的)可被并入本公开的糖果产品的任何区段或填充物中。作为替代,所述成分可以为包封、压实、成粒和团聚的形式,以提供例如被保护起来的或更持久释放的成分组分,诸如调味剂和口味剂。还应该理解的是,任何或者全部的糖果区段/填充物可包括任何合适的量的麦芽由来产品、调味剂、甜味剂(包括高强度甜味剂)、口味剂、酸、活性剂和/或药物及其组合。
糖甜味剂一般可包括糖领域中已知的含糖组分,包括但不限于单独或组合的蔗糖、右旋糖、麦芽糖、糊精、干燥转化糖、果糖、左旋糖、塔格糖、半乳糖、淀粉糖浆固体等。作为替代,甜味剂可包括甘油、水果浓缩物和果泥。
麦芽糖醇可用作无糖甜味剂。另外,无糖甜味剂可包括但不限于其它的单独的或组合的糖醇,诸如木糖醇、山梨糖醇、赤藓醇、甘露糖醇、异麦芽糖醇、乳糖醇、氢化淀粉水解产物、等等。
高强度的人工甜味剂或天然甜味剂也可与上述物质组合使用。优选的高强度甜味剂包括但不限于单独或组合的三氯半乳蔗糖、纽甜、阿斯巴甜、乙酰磺胺酸盐、阿力甜(alitame)、糖精及其盐、环拉酸及其盐、甜菊糖苷、甘草甜素、二氢查耳酮、奇异果甜蛋白(thaumatin)、应乐果甜蛋白(monellin)等。为了提供更持久的甜味和气味感觉,希望进行包封或以其它方式控制人工甜味剂的至少一部分的释放。这些技术诸如湿法造粒、蜡造粒、喷雾干燥、喷雾冷冻、流化床包衣、团聚和纤维挤出方法可用于实现所需的释放特征。
人工甜味剂的用量可有很大不同并且根据诸如甜味剂的效力、释放速率、所需的产品甜味、所用的调味剂的量和类型以及成本考虑的不同而异。
糖甜味剂和/或无糖甜味剂的组合可用在糖果中。如果需要低热量糖,可使用低热量填充剂。低热量填充剂的例子包括:聚糊精;Raftilose;Raftilin;果糖寡聚糖(Fructooligosaccharides)帕拉金糖寡聚糖(Palatinose oligosaccharide);瓜儿胶水解物或可消解的糊精然而,可使用其它的低热量增量剂。
在糖果产品中使用的调味剂或香料可包括本领域公知的任何天然的或合成的油和/或调味剂。天然和合成的调味剂可以任何感观可接受的方式进行组合。调味剂可以任何合适的量用在糖果产品中。
合适的调味剂的非限制实例包括天然调味剂和合成调味剂(选自人工调味油和调味用芳香剂),和/或得自植物、叶、花、果、蔬菜等的油、油树脂及提取物。调味油的非限制实例包括留兰香油、肉桂油、冬青油(水杨酸甲酯)、胡椒薄荷油、丁香油、月桂油、茴香油、桉叶油、麝香草油、雪松叶油、肉豆蔻油、南欧丹参油、苦杏仁油和桂皮油。另外,人工的、天然的或合成的水果调味剂的非限制实例包括香草、奶油、焦糖、香蕉、可可粉和柑桔油,包括柠檬、橙子、葡萄、酸橙和葡萄柚以及水果香精(包括苹果、梨、桃子、草莓、覆盆子、樱桃、李子、菠萝、杏等等)在内。调味剂还可包括水果和/或蔬菜的任何合适的糊状物、粉末和提取物。作为替代,调味剂类型可以是咸味型、含肉型、炸土豆片型等。
可理解的是,这些调味剂可单独使用或者与诸如例如本领域公知的凉味剂(a cooling agent)或热味剂(a heating agent)组合使用,或者不组合使用口味剂。调味剂可被包封或未被包封。被包封的调味剂如本文公知的那样可用于增加或降低调味剂的释放速度。
一般地,口味剂可以是任何引起口或皮肤的发凉、发热、温暖、发麻或麻木感的化合物。凉味剂的非限制实例包括被薄荷醇取代的对孟烷甲酰胺,非环状甲酰胺,薄荷酮甘油缩酮,乳酸薄荷酯,琥珀酸薄荷酯,3-1-甲氧基丙烷-1,2-二醇和绿薄荷。热味剂的非限制实例可包括香草醇正丁基醚,香草醇正丙基醚,香草醇异丙基醚,香草醇异丁基醚,香草醇正氨基醚,香草醇异戊基醚,香草醇正己基醚,香草醇甲基醚,香草醇乙基醚,姜醇,姜烯酚,帕拉多醇(paradol),姜油酮,辣椒素,二氢辣椒素,降二氢辣椒素,高辣椒素,高二氢辣椒碱,乙醇,异丙醇,异戊醇,苯甲醇,氯仿,丁子香酚,肉桂油,肉桂醛及其磷酸衍生物。麻味剂(tingling agents)的非限制实例可包括金钮扣(Jambu Oleoresin)或六神草(para cress)(千日菊属)(活性成分是盘龙参酚),具有已知为山椒素-I、山椒素-II和山椒酰胺的活性成分的山椒提取物(秦椒(Zanthoxylum peperitum)),黑胡椒提取物(胡椒(Pipernigrum))(具有活性成分异胡椒碱和胡椒碱),紫锥花提取物,北方花椒提取物,红辣椒含油树脂;和泡腾剂,诸如可使用的酸和碱。
一般地,活性剂可特别地包括抗氧化剂,维生素,矿物质,兴奋药,益菌生(prebiotics),益生菌(probiotics),酶,基因修饰有机物,营养增补剂,酸乳酪成分和漂白成分。一般地,药物可特别地包括镇痛药,抗生素,抗病毒药,抗组胺药,消炎药,解充血药,抗酸药,肌肉松弛药,心理治疗药,胰岛素,利尿药,***,镇咳药,抗糖尿病药,生物工程药,营养药(nutraceuticals),中药和心血管药。可以想象的是,根据药物的不同,最终产品可特别地用于治疗:咳嗽,感冒,运动性疾病,***反应,发烧,疼痛,炎症,咽喉痛,唇疱疹,窦问题,腹泻,糖尿病,胃炎,抑郁,焦虑,高血压,绞痛和其它病患和症状。
特定的活性剂可包括例如但不限于:b-葡聚糖,异黄酮,ω-3脂肪酸,木酚素,番茄红素,蒜素,葡糖异硫氰酸盐,类柠檬苦素,果糖和不可透析的聚合物,多酚,儿茶素(例如表焙儿茶素-3-没食子酸盐,表焙儿茶素,表儿茶素-3-没食子酸盐,表儿茶素)。酚醛树脂,多不饱和脂肪酸(PUFA,诸如ω-3(n-3)脂肪酸),大豆蛋白,大豆分离物,共轭亚油酸(CLA),咖啡因,阿斯匹林,尼古丁,紫花毛地黄,人参,可乐果,辣椒,荨麻,西番莲(passion flower),圣约翰草(St.Johns Wort),缬草,麻黄/巴西可可、卡法根(kava kava)和甘菊。
维生素可包括维生素A、复合维生素B(诸如B-1、B-2、B-6和B-12),维生素C,维生素D,维生素E和维生素K,烟酸和酸性维生素例如泛酸以及叶酸和生物素。矿物质可包括钙、铁、锌、镁、碘、铜、磷、锰、钾、铬、钼、硒、镍、锡、硅、钒和硼。
特定的药物可包括例如但不限于:阿斯匹林,对乙酰氨基酚,布洛芬,酮洛芬,西咪替丁,雷尼替丁,法莫替丁,晕海宁,奥美拉唑,达克罗宁,马来酸氯苯那敏,盐酸伪麻黄碱,氢溴酸右甲吗喃,苯佐卡因,萘普生钠,羟基柠檬酸,吡啶甲酸铬,磷脂酰丝氨酸和胰岛素。
实施例
以下实施例以举例而非限制方式说明了本公开的多个实施方案。
实施例1:带条纹的草莓糖果制剂
糖果基质
成分: 湿重(%)
糖 39.7
高麦芽糖玉米糖浆 35.0
水 13.3
奶油(18%脂肪) 6.5
椰子油和卵磷脂 5.2
盐 0.3
总计 100%
红色区段
成分: 湿重(%)
蒸煮糖果基质 97.7
经缓冲的乳酸 1.2
调味剂 0.6
红色着色剂 0.5
总计 100%
白色区段
成分: 湿重(%)
蒸煮糖果基质 97.1
经缓冲的乳酸 1.2
调味剂 0.6
白色着色剂 1.1
总计 100%
核心填充物
成分: 湿重(%)
糖 49.3
奶粉 20.0
可可脂和可可液 29.4
大豆卵磷脂 0.5
调味剂 0.01
水 0.81
总计 100%
带条纹的外壳 81%
填充物 19%
总计 100%
实施例2:带条纹的卡拉梅尔糖糖果制剂
糖果基质
成分: 湿重(%)
糖 39.7
高麦芽糖玉米糖浆 35.0
水 13.3
奶油(18%脂肪) 6.5
椰子油和卵磷脂 5.2
盐 0.3
总计 100%
褐色区段
成分: 湿重(%)
蒸煮糖果基质 98.1
调味剂 1.3
褐色着色剂 0.6
总计 100%
白色区段
成分: 湿重(%)
蒸煮糖果基质 97.6
调味剂 1.3
白色着色剂 1.1
总计 100%
核心填充物
成分: 湿重(%)
糖 49.3
奶粉 20.0
可可脂和可可液 29.4
大豆卵磷脂 0.5
调味剂 0.01
水 0.81
总计 100%
带条纹的外壳 81%
填充物 19%
总计 100%
实施例3:填充花生酱的糖果制剂
糖果基质
成分: 湿重(%)
糖 39.7
高麦芽糖玉米糖浆 35.0
水 13.3
奶油(18%脂肪) 6.5
椰子油和卵磷脂 5.2
盐 0.3
总计 100%
褐色区段
成分: 湿重(%)
蒸煮糖果基质 98.1
调味剂 1.3
褐色着色剂 0.6
总计 100%
白色区段
成分: 湿重(%)
蒸煮糖果基质 97.6
调味剂 1.3
白色着色剂 1.1
总计 100%
核心填充物
成分: 湿重(%)
花生酱 100.0
总计 100%
带条纹的外壳 81%
填充物 19%
总计 100%
实施例4:填充水果的I糖果制剂
糖果基质
成分: 湿重(%)
糖 39.7
高麦芽糖玉米糖浆 35.0
水 13.3
奶油(18%脂肪) 6.5
椰子油和卵磷脂 5.2
盐 0.3
总计 100%
红色区段
成分: 湿重(%)
蒸煮糖果基质 97.7
经缓冲的乳酸 1.2
调味剂 0.6
红色着色剂 0.5
总计 100%
白色区段
成分: 湿重(%)
蒸煮糖果基质 97.1
经缓冲的乳酸 1.2
调味剂 0.6
白色着色剂 1.1
总计 100%
核心填充物
成分: 湿重(%)
蜜饯 100.0
总计 100%
带条纹的外壳 81%
填充物 19%
总计 100%
实施例5:填充水果的II糖果制剂
糖果基质
成分: 湿重(%)
糖 39.7
高麦芽糖玉米糖浆 35.0
水 13.3
奶油(18%脂肪) 6.5
椰子油和卵磷脂 5.2
盐 0.3
总计 100%
红色区段
成分: 湿重(%)
蒸煮糖果基质 97.7
经缓冲的乳酸 1.2
调味剂 0.6
红色着色剂 0.5
总计 100%
白色区段
成分: 湿重(%)
蒸煮糖果基质 97.1
经缓冲的乳酸 1.2
调味剂 0.6
白色着色剂 1.1
总计 100%
核心填充物
成分: 湿重(%)
压碎的果泥 100.0
总计 100%
带条纹的外壳 81%
填充物 19%
总计 100%
实施例6:填充牛奶巧克力的糖果制剂
糖果基质
成分: 湿重(%)
糖 39.7
高麦芽糖玉米糖浆 35.0
水 13.3
奶油(18%脂肪) 6.5
椰子油和卵磷脂 5.2
盐 0.3
总计 100%
红色区段
成分: 湿重(%)
蒸煮糖果基质 97.7
经缓冲的乳酸 1.2
调味剂 0.6
红色着色剂 0.5
总计 100%
白色区段
成分: 湿重(%)
蒸煮糖果基质 97.1
经缓冲的乳酸 1.2
调味剂 0.6
白色着色剂 1.1
总计 100%
核心填充物
成分: 湿重(%)
牛奶巧克力 0.81
总计 100%
带条纹的外壳 81%
填充物 19%
总计 100%
实施例7:一般方法
对于糖果产品的带条纹的或涡旋形的外部部分,制造了糖果基质批料并在大约234°F下蒸煮。将该糖果基质批料分成两个基质批料,并且在约250°F和约287°F的两个阶段下进一步蒸煮以除去过量的水。将两个糖果基质泵入其中添加有着色剂、调味剂和/或酸的并行混合器中。在加入着色剂、调味剂和/或酸之后,将二个糖果基质泵入沉积器的分开的贮槽中,其具有约285°F的温度以保持所述糖果为液体形式。
对于牛奶巧克力作为填充物,将牛奶巧克力在熔化罐中熔融(到110+/-5°F)并泵入中间罐中。将中间罐保持在约110°F下加热。然后将牛奶巧克力泵入在两个硬质糖果贮槽之间的单独的贮槽(位于沉积器的中心)中。作为替代,该过程还可包括蒸煮步骤以确保填充物达到其合适的物理状态。
包括许多喷嘴的多支管位于巧克力贮槽下方。来自两个贮槽的糖果移动进入喷嘴/多支管组件中的它们自己的分开的交替的外部通道中并且从许多外部同心通道移行到该喷嘴/多支管组件之外并进入具有多个模具的托盘中。当两个糖果层被沉积到模具底部时,巧克力离开喷嘴(在多支管的底部处,直接位于传送装置上的模具上方)的中心并以与糖果进入是相同的方式进入多支管。预定量的巧克力被沉积,并且巧克力流动被中断。同时,糖果物流继续被沉积在模具内的巧克力核心的周围和上方。沉积器体系应被设计为以糖果物流在沉积期间完全围绕巧克力的方式使得巧克力进入外部糖果物流。这些步骤可被称作冲程,并且可在较短时间例如几秒内发生。
沉积器被设定为完成50-70次冲程/分钟。在模具中的包含被沉积的物质的托盘被传输到温度为约55°F的冷却通道内。核心填充型糖果被冷却到室温。在糖果已被冷却并且为硬化形式后,将模具反转180度。通过按压模具底部的排出销将核心填充型糖果排出。被排出的糖果落在传输带上,其将糖果传输到金属探测站下以自动丢弃被金属污染的任何产品。核心填充型糖果被直接传输到移动式包装纸和卷筒包装机上。
很清楚可对本文所述的本发明的优选方案作本领域技术人员显而易见的多种变化和修改。这些变化和修改的进行并不脱离本主题的精神和范围,并且不削减其意欲实现的优点。因此,这些变化和修改被权利要求书覆盖。
Claims (22)
1.糖果产品,其包括包围填充物的硬质糖果外壳,所述硬质糖果外壳包括多个具有不同颜色的区段,其中所述填充物选自:液体、糊状物、粉末、硬质糖果及其组合。
2.权利要求1的糖果产品,其中所述填充物包括选自以下的组分:巧克力、复合包衣、可可粉、可可液及其组合。
3.权利要求1的糖果产品,其中所述填充物包括选自以下的组分:方旦糖、卡拉梅尔糖、牛轧糖及其组合。
4.权利要求1的糖果产品,其中所述填充物包括选自以下的组分:花生酱、坚果糊及其组合。
5.权利要求1的糖果产品,其中所述填充物包括基于水果的产品。
6.权利要求5的糖果产品,其中基于水果的产品选自果料、冷冻干燥水果、滚筒干燥水果、浸渍水果、压碎水果、压榨水果、水果提取物、果油、果泥、果粉、果粒、果汁及其组合。
7.前述权利要求中任一项的糖果产品,其中所述硬质糖果外壳的区段具有不等的宽度。
8.权利要求1的糖果产品,其中所述硬质糖果外壳包括至少一种选自以下的成分:麦芽由来产品、甜味剂、调味剂、着色剂、口味剂、酸、药物、活性剂及其组合。
9.权利要求1的糖果产品,其中所述填充物包括至少一种选自以下的成分:麦芽由来产品、口味剂、药物、活性剂及其组合。
10.权利要求1的糖果产品,其中所述糖果产品包含很少的反式脂肪或不含反式脂肪。
11.权利要求1的糖果产品,其中所述糖果产品包含很少的饱和脂肪或不含饱和脂肪。
12.权利要求1的糖果产品,其中由所述硬质糖果外壳、填充物及其组合组成的组中的至少之一包括质地改变成分,该质地改变成分选自酸、酶及其组合。
13.制造核心填充型硬质糖果产品的方法,该方法包括:
分配第一糖果使其通过喷嘴的第一外部通道;
分配第二糖果使其通过喷嘴的第二外部通道,第二糖果包括至少一个与第一糖果不同的特征;
分配填充物使其通过喷嘴的内腔;和
将第一糖果、第二糖果和填充物共沉积,其中第一糖果和第二糖果形成完全包围填充物的多个相邻的区段。
14.权利要求13的方法,其中所述特征选自:颜色、味道、质地、水分含量、脂肪含量及其组合。
15.权利要求13的方法,其中所述填充物选自:液体、糊状物、粉末、硬质糖果及其组合。
16.权利要求13的方法,其中所述填充物包括选自以下的组分:巧克力、复合包衣、可可粉、可可液及其组合。
17.权利要求13的方法,其中所述填充物包括选自以下的组分:方旦糖、卡拉梅尔糖、牛轧糖及其组合。
18.权利要求13的方法,其中所述填充物包括选自以下的组分:花生酱、坚果糊及其组合。
19.权利要求13的方法,其中所述填充物包括选自以下的基于水果的产品:果料、冷冻干燥水果、滚筒干燥水果、浸渍水果、压碎水果、压榨水果、水果提取物、果油、果泥、果粉、果粒、果汁及其组合。
20.制造核心填充型硬质糖果产品的方法,该方法包括:
分配液体形式多个第一糖果物流使其通过喷嘴的相应的第一外部通道;
分配液体形式的多个第二糖果物流使其通过喷嘴的相应的第二外部通道,第二糖果包括至少一个与第一糖果不同的特征;
分配填充物使其通过喷嘴的内腔;和
将第一糖果物流和第二糖果物流的一部分沉积在模具中;
将填充物沉积到第一糖果物流和第二糖果物流的所述部分上;和
将第一糖果物流和第二糖果物流沉积在模具中,形成完全包围填充物的多个相邻的区段。
21.权利要求20的方法,另外包括冷却模具中的第一糖果物流和第二糖果物流。
22.制造核心填充型硬质糖果产品的方法,该方法包括:
使用同心喷嘴对糖果外壳内的填充物进行部分浸挂包衣,该糖果外壳包括多个具有不同特征的区段;
将经部分浸挂包衣的填充物沉积在模具腔内;
对糖果外壳内的填充物组分进行完全浸挂包衣;和
放置糖果外壳在模具腔内以形成核心填充型硬质糖果产品。
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US87141106P | 2006-12-21 | 2006-12-21 | |
US60/871,411 | 2006-12-21 |
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CN101562995A true CN101562995A (zh) | 2009-10-21 |
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US (1) | US20100166914A1 (zh) |
EP (1) | EP2094117A4 (zh) |
CN (1) | CN101562995A (zh) |
CA (1) | CA2673309A1 (zh) |
RU (1) | RU2009127306A (zh) |
WO (1) | WO2008079927A1 (zh) |
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CN105104682A (zh) * | 2015-08-27 | 2015-12-02 | 颍上县好圆食品有限公司 | 一种彩色牛轧糖 |
CN105166303A (zh) * | 2015-10-29 | 2015-12-23 | 罗向书 | 水果红糖 |
CN106720832A (zh) * | 2016-12-19 | 2017-05-31 | 黄宝胜 | 一种阿胶山楂片及其制作方法 |
CN111787808A (zh) * | 2018-02-28 | 2020-10-16 | 博费蒂·迈·麦勒有限公司 | 制备糖果产品的方法和所得产品 |
CN112867400A (zh) * | 2018-10-26 | 2021-05-28 | 洲际大品牌有限责任公司 | 中心填充的糖食产品、带包衣的产品以及制备方法 |
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GB0819683D0 (en) * | 2008-10-27 | 2008-12-03 | Cadbury Holdings Ltd | Process for the preparation of centre-filled chocolate products |
JP5483749B2 (ja) | 2008-11-17 | 2014-05-07 | キャドバリー インディア リミテッド | 中心充填糖菓および方法 |
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CN102469806A (zh) * | 2009-07-24 | 2012-05-23 | 日本卡夫食品株式会社 | 多区糖果及其制造方法 |
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2007
- 2007-12-20 RU RU2009127306/13A patent/RU2009127306A/ru not_active Application Discontinuation
- 2007-12-20 EP EP07869599A patent/EP2094117A4/en not_active Withdrawn
- 2007-12-20 CN CNA2007800474862A patent/CN101562995A/zh active Pending
- 2007-12-20 WO PCT/US2007/088283 patent/WO2008079927A1/en active Application Filing
- 2007-12-20 US US12/520,383 patent/US20100166914A1/en not_active Abandoned
- 2007-12-20 CA CA002673309A patent/CA2673309A1/en not_active Abandoned
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CN105104682A (zh) * | 2015-08-27 | 2015-12-02 | 颍上县好圆食品有限公司 | 一种彩色牛轧糖 |
CN105166303A (zh) * | 2015-10-29 | 2015-12-23 | 罗向书 | 水果红糖 |
CN106720832A (zh) * | 2016-12-19 | 2017-05-31 | 黄宝胜 | 一种阿胶山楂片及其制作方法 |
CN111787808A (zh) * | 2018-02-28 | 2020-10-16 | 博费蒂·迈·麦勒有限公司 | 制备糖果产品的方法和所得产品 |
CN112867400A (zh) * | 2018-10-26 | 2021-05-28 | 洲际大品牌有限责任公司 | 中心填充的糖食产品、带包衣的产品以及制备方法 |
Also Published As
Publication number | Publication date |
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EP2094117A1 (en) | 2009-09-02 |
WO2008079927A1 (en) | 2008-07-03 |
CA2673309A1 (en) | 2008-07-03 |
RU2009127306A (ru) | 2011-01-27 |
US20100166914A1 (en) | 2010-07-01 |
EP2094117A4 (en) | 2010-09-29 |
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