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WO2006008551A1 - Produit de confiserie - Google Patents

Produit de confiserie Download PDF

Info

Publication number
WO2006008551A1
WO2006008551A1 PCT/GB2005/002901 GB2005002901W WO2006008551A1 WO 2006008551 A1 WO2006008551 A1 WO 2006008551A1 GB 2005002901 W GB2005002901 W GB 2005002901W WO 2006008551 A1 WO2006008551 A1 WO 2006008551A1
Authority
WO
WIPO (PCT)
Prior art keywords
polymeric film
film coating
confectionery product
core
edible
Prior art date
Application number
PCT/GB2005/002901
Other languages
English (en)
Inventor
Daniel Pohludka
Nicholas S. Steel
Martin M. Hovorka
Original Assignee
Mars, Incorporated
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 Mars, Incorporated filed Critical Mars, Incorporated
Publication of WO2006008551A1 publication Critical patent/WO2006008551A1/fr

Links

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
    • A23G3/34—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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Definitions

  • the present invention relates to novel confectionery products and to methods of making the confectionery products.
  • chewy confectionery products such as soft, chewy, grained or milk free toffee or caramel and chewy fudge, but is also seen in some hard candy. Cold flow prior to crystallisation during the manufacture and storage of such products makes it difficult to preserve their initial formed shape.
  • chewy confectionery products are "sticky" and have a tendency to adhere to one another, which can give rise to problems during their manufacture .
  • this known method also suffers from a number of disadvantages. Firstly, where the core is a chewy confectionery core, the application of a thick, hard sugar coating affects the organoleptic properties of the confectionery product formed, which can be undesirable. Secondly, where a hard sugar coating is applied to a confectionery core which is not simple in shape, the sugar tends to coat the core unevenly, smoothing out any fine detail and increasing the general roundness of the shape. Consequently, it is difficult to produce a confectionery core with a hard sugar coating whose overall shape conforms to that of the core if the core is significantly non-spherical.
  • chewy confectionery products such as toffees, caramels and fudges are conventionally simple in shape without any fine detail.
  • a confectionery product comprising an edible core and an edible polymeric film coating around the core, wherein the core is formed from a material that exhibits cold flow.
  • a material that exhibits cold flow is defined as a material whose height decreases over time, measured using the flow test described below.
  • An upright hollow Teflon® or Teflon® coated cylinder having a height of 40mm and an internal diameter of 20mm is placed on a smooth flat level surface.
  • the cylinder is filled with the molten material so that the surface of the material is level with the upper rim of the cylinder and there are no air bubbles.
  • the filled cylinder is placed in ambient (25°C) air having a water activity equal to that of the material and the material is allowed to cool.
  • the temperature of the material within the cylinder reaches 25 0 C, the cylinder is lifted away from the cooled material and the height of a point on the top of the exposed material immediately marked and measured using a micrometer having an accuracy of ⁇ lO ⁇ m or better.
  • the height of the marked point is measured repeatedly over a subsequent period of at least 10 days. The material exhibits cold flow if the height of 'the marked point decreases over the period of measurement.
  • the present invention is particularly applicable to materials exhibiting cold flow whose height, as measured using the flow test described above, decreases by at least 1%, more particularly by at least 5% over the period of the measurement.
  • the height of chewy confectionery products such as toffees, caramels and fudges, typically decreases by between about 5% and about 60% over the period of the measurement.
  • the core is a substantially crystallised material that exhibits cold flow prior to crystallisation.
  • the tensile strength at break of the edible polymeric film coating is greater than IMPa, more preferably between about lOMPa and about 40MPa, most preferably between about 15MPa and about 25MPa.
  • the edible polymeric film coating must be sufficiently strong to resist cold flow forces without cracking.
  • the thickness of a weak polymeric film coating, having a relatively ⁇ low tensile strength at break will need to be greater in order to withstand the cold flow forces than that of a strong polymeric film coating, having a high tensile strength at break.
  • the thickness of the edible polymeric film coating is between about 5 ⁇ m and about 500 ⁇ m, more preferably between about lO ⁇ m and about lOO ⁇ m.
  • the edible polymeric film coating is about 10% or less by weight of the confectionery product, more preferably about 1% or less by weight of the confectionery product.
  • the edible polymeric film coating comprises hydroxypropyl methylcellulose.
  • the core comprises glucose syrup, sugar, fat and water.
  • the sugar in the core may be replaced by one or more polyols such as sorbitol, xylitol or isomalt or other sugar replacers such as hydrogenated glucose syrup.
  • the fat may be omitted from the core or replaced by one or more "fat replacers" such as polydextrose.
  • the core may include milk protein.
  • the core may further comprise emulsifiers such as lecithin and glyceryl monostearate and hydrocolloids such as gelatine, modified starches, pectin, agar and carrageenan.
  • emulsifiers such as lecithin and glyceryl monostearate
  • hydrocolloids such as gelatine, modified starches, pectin, agar and carrageenan.
  • the core comprises hydrocolloids, preferably the hydrocolloids are present in an amount of up to about 2% by weight.
  • the core is a toffee, caramel or fudge.
  • the water content of the core is between about 3% to about 10% by weight.
  • the core comprises sugar, glucose syrup and fat in a ratio of about 10:10:1.5
  • a toffee, caramel or fudge having an edible polymeric film coating.
  • the tensile strength at break of the edible polymeric film coating is greater than IMPa, more preferably between about lOMPa and about 40MPa, most preferably between about 15Mpa and about 25MPa.
  • the thickness of the polymeric film coating is between about 5 ⁇ m and about 500 ⁇ m, more preferably between about lO ⁇ m and about lOO ⁇ m.
  • the polymeric film coating comprises hydroxypropyl methylcellulose.
  • an edible polymeric film coating composition to inhibit cold flow in a confectionery product.
  • the polymeric film coating composition comprises hydroxypropyl methylcellulose.
  • a method of manufacturing a confectionery product comprising: forming an edible core from a material that exhibits cold flow; and applying an edible polymeric film coating composition to a surface of the core to form a film thereon.
  • the film has a tensile strength at break of greater than IMPa, more preferably between about lOMPa and about 40MPa, most preferably between about 15MPa and about 25MPa.
  • the polymeric film coating composition comprises hydroxypropyl methylcellulose.
  • the edible polymeric film coating composition is sprayed onto the core.
  • the edible polymeric film coating composition may include a variety of colourants, flavourings, acidulants, artificial sweeteners and other edible additives.
  • Confectionery products according to the present invention having edible polymeric film coatings do not adhere to one another.
  • the polymeric film coating fixes the initial formed shape of the confectionery core to which it is applied and acts as a protective barrier.
  • the present invention therefore, allows the production of confectionery products that do not require a first wrap.
  • chewy confectionery products according to the present invention having thin plastic polymeric film coatings have very similar organoleptic properties to uncoated chewy confectionery cores .
  • Polymeric film coating compositions may be sprayed as a fine mist or otherwise applied to confectionery cores to produce confectionery products according to the present invention. Unlike hard' sugar coatings, the edible polymeric film coatings may be applied evenly to the surfaces of confectionery cores that are not simple in shape.
  • Figure 1 shows confectionery products of the invention
  • Figure 2 shows a transverse cross section of a confectionery product of the invention
  • Figure 3 is a graph showing the results of stability tests on a first and second confectionery product of the invention.
  • Figures 4, 5 and 6 show various embodiments of confectionery products of the invention.
  • a mixture of 20% by weight water, 40% by weight sucrose and 40% by weight glucose syrup was placed in a vessel and heated at 124°C while stirring for about 10 minutes, until the solids content of the mixture was approximately 92%.
  • 6% by weight of hydrogenated vegetable fat, followed by 1% by weight of 50% gelatine (100 bloom) solution in water was added to the mixture and the mixture was then allowed to cool to about 80 0 C.
  • About 1% by weight of citric acid, 0.4% by weight of flavouring and 0.25% by weight of a 10% allura red water solution was added to the mixture and the mixture was then allowed to cool further to 55°C.
  • the resulting toffee was worked on a pulling machine for 2 to 3 minutes and then pulled into ropes and cut into approximately 4g pillows.
  • the resulting film coating solution was pumped using a Watson-Marlow Bredel 101U/R peristaltic pump to a Schlick 970/7-1575 spray gun supplied by compressed air at 2 bar and sprayed at lg/minute onto the pillows. After approximately 5 minutes, once an initial layer of the film coating composition had formed on the pillows, the spraying speed was increased to 4g/minute. Spraying was stopped after approximately 15 minutes, once 56.4g of the film coating solution had been sprayed onto the pillows .
  • Film coated toffee pillows were formed as in Example 1, but the spraying was stopped after approximately 25 minutes, once 90.2g of the film coating solution had been sprayed onto the pillows.
  • Examples 1 and 2 produced rounded toffee pillows with a firm, continuous thin film coating over their entire surface.
  • the film coating formed about 0.5% by weight and 0.8% by weight, respectively, of the coated toffee pillows of Examples 1 and 2.
  • Figure 1 shows a number of film coated toffee pillows produced by the method of Example 2 using film formulations comprising different lake colours.
  • a transverse cross section of a rounded toffee pillow produced by the method of Example 2 is shown in Figure 2.
  • the tensile strength at break of films having a thickness of lOO ⁇ m produced using the film coating composition employed in Examples 1 and 2 was between 15MPa and 25Mpa, as measured using the ASTM D882-02, "Standard Test Method for Tensile Properties of Thin Plastic Sheeting", ASTM International.
  • the increase in height of the coated pillows according to the invention is believed to be due to shrinkage of the film coating after application. Expansion of air that is trapped within the toffee as it is worked on the pulling machine may also contribute to the increase in height.
  • the cores were coated using an edible polymeric coating composition comprising hydroxypropyl methylcellulose
  • polymeric film compositions comprising other cellulosic polymeric film formers, for example hydroxyalkyl ethers of cellulose such as hydroxypropyl methylcellulose, hydroxypropyl cellulose and hydroxyethyl cellulose, alkyl ethers of cellulose such as methyl cellulose and ethyl cellulose, and monocarboxylic esters of cellulose such as carboxymethyl cellulose.
  • hydroxyalkyl ethers of cellulose such as hydroxypropyl methylcellulose, hydroxypropyl cellulose and hydroxyethyl cellulose
  • alkyl ethers of cellulose such as methyl cellulose and ethyl cellulose
  • monocarboxylic esters of cellulose such as carboxymethyl cellulose.
  • the polymeric film coating composition may also include a wide variety of other film formers known in the art such as, for example, sodium alginate, propylene glycol alginate and other alginate derivatives, polyvinylpyrrolidone, polydextrose, dextrin and maltodextrins, waxy maize starch, gelling starch, hydroxypropyl starch and other starch derivatives, kappa carrageenan, iota carrageenan, gellan gum and agar.
  • film formers known in the art such as, for example, sodium alginate, propylene glycol alginate and other alginate derivatives, polyvinylpyrrolidone, polydextrose, dextrin and maltodextrins, waxy maize starch, gelling starch, hydroxypropyl starch and other starch derivatives, kappa carrageenan, iota carrageenan, gellan gum and agar.
  • the edible polymeric coating composition further comprises acetylated monoglycerides as a plasticiser.
  • the polymeric film coating composition may further comprise other plasticisers such as, for example, polyethylene glycol, propylene glycol, triacetin, triethyl citrate, acetyltriethyl citrate and glycerin, as well as detackifiers such as, for example, lecithin and stearic acid, flow aids such as, for example, silicates, talc, fumed silicas and bentonite, lubricants such as, for example, stearines and waxes, and fillers such as, for example, macrocrystalline cellulose.
  • plasticisers such as, for example, polyethylene glycol, propylene glycol, triacetin, triethyl citrate, acetyltriethyl citrate and glycerin
  • detackifiers such as, for example, lecithin and stearic acid
  • carmine red lake was included in the polymeric film coating composition
  • a variety of lakes, dyes and other food colours including pearlescents may also be employed together with flavourings, acidulants, preservatives, artificial sweeteners, antioxidants and any other edible additives, provided that the quantity and type of additives included does not have an adverse effect on the tensile strength at break of the edible polymeric film which results in it being unable to resist cold flow forces without cracking.
  • the present invention enables the production of unconventionally shaped confectionery products having thin, plastic, polymeric film coatings that are strong enough to resist cold flow forces without cracking.
  • the thin, plastic, polymeric film coatings of confectionery products according to the present invention do not adhere to one another and so the present invention also enables the production of confectionery products that do not require a first wrap.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne un produit de confiserie comprenant un coeur comestible tel que du toffee, du caramel ou du fudge, et un film de revêtement polymère comestible comprenant de préférence de l'hydroxypropyl méthylcellulose, le coeur étant constitué à partir d'une matière qui se caractérise par le fluage à froid. Le film de revêtement polymère est capable de résister à des forces de fluage à froid, sans se craqueler, ce qui permet d'éviter la déformation et de préserver la forme d'origine du produit de confiserie.
PCT/GB2005/002901 2004-07-22 2005-07-22 Produit de confiserie WO2006008551A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0416376A GB2416473A (en) 2004-07-22 2004-07-22 A confectionery product coated with a polymer film and method of manufacture
GB0416376.2 2004-07-22

Publications (1)

Publication Number Publication Date
WO2006008551A1 true WO2006008551A1 (fr) 2006-01-26

Family

ID=32922624

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2005/002901 WO2006008551A1 (fr) 2004-07-22 2005-07-22 Produit de confiserie

Country Status (2)

Country Link
GB (1) GB2416473A (fr)
WO (1) WO2006008551A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007143367A1 (fr) * 2006-05-31 2007-12-13 Wm. Wrigley Jr. Company Préparations de confiserie enrobées et méthodes correspondantes

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20120288591A1 (en) * 2011-05-13 2012-11-15 The Hershey Company Film coated confectionery product

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3554767A (en) * 1964-04-23 1971-01-12 Merck Ag E Coated confectionery
US3687690A (en) * 1970-03-31 1972-08-29 Staley Mfg Co A E Confection and method of making it
US4543370A (en) * 1979-11-29 1985-09-24 Colorcon, Inc. Dry edible film coating composition, method and coating form
US4802924A (en) * 1986-06-19 1989-02-07 Colorcon, Inc. Coatings based on polydextrose for aqueous film coating of pharmaceutical food and confectionary products
US4828841A (en) * 1984-07-24 1989-05-09 Colorcon, Inc. Maltodextrin coating
EP0819387A2 (fr) * 1996-07-20 1998-01-21 Cerestar Holding Bv Produit alimentaire, contenant de l'huile, enrobé avec de l'amidon de tapioca hydroxypropylé fluidisé, et procédé pour sa fabrication
US20030017204A1 (en) * 1999-02-08 2003-01-23 Michael Augello Edible coating composition
US20030175396A1 (en) * 1995-09-02 2003-09-18 Rapp Knut M. Sugar-free products with improved characteristics
US20040166211A1 (en) * 2003-02-20 2004-08-26 Gesford Pamela K. Shellac-based film coatings containing pearlescent pigments and edible articles coated therewith
WO2004100673A1 (fr) * 2003-05-19 2004-11-25 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Caramels durs contenant des colorants associes a des supports

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3165438B2 (ja) * 1990-04-04 2001-05-14 バーウィンド・ファーマス―ティカル・サーヴィスィーズ・インコーポレーテッド 水性のマルトデキストリン及びセルロースポリマーフィルムコーティング
US6500462B1 (en) * 1999-10-29 2002-12-31 Fmc Corporation Edible MCC/PGA coating composition
CA2548564A1 (fr) * 2003-12-12 2005-06-23 Basf Aktiengesellschaft Procede et agents pour le traitement de surface de denrees alimentaires

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3554767A (en) * 1964-04-23 1971-01-12 Merck Ag E Coated confectionery
US3687690A (en) * 1970-03-31 1972-08-29 Staley Mfg Co A E Confection and method of making it
US4543370A (en) * 1979-11-29 1985-09-24 Colorcon, Inc. Dry edible film coating composition, method and coating form
US4828841A (en) * 1984-07-24 1989-05-09 Colorcon, Inc. Maltodextrin coating
US4802924A (en) * 1986-06-19 1989-02-07 Colorcon, Inc. Coatings based on polydextrose for aqueous film coating of pharmaceutical food and confectionary products
US20030175396A1 (en) * 1995-09-02 2003-09-18 Rapp Knut M. Sugar-free products with improved characteristics
EP0819387A2 (fr) * 1996-07-20 1998-01-21 Cerestar Holding Bv Produit alimentaire, contenant de l'huile, enrobé avec de l'amidon de tapioca hydroxypropylé fluidisé, et procédé pour sa fabrication
US20030017204A1 (en) * 1999-02-08 2003-01-23 Michael Augello Edible coating composition
US20040166211A1 (en) * 2003-02-20 2004-08-26 Gesford Pamela K. Shellac-based film coatings containing pearlescent pigments and edible articles coated therewith
WO2004100673A1 (fr) * 2003-05-19 2004-11-25 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Caramels durs contenant des colorants associes a des supports

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007143367A1 (fr) * 2006-05-31 2007-12-13 Wm. Wrigley Jr. Company Préparations de confiserie enrobées et méthodes correspondantes

Also Published As

Publication number Publication date
GB2416473A (en) 2006-02-01
GB0416376D0 (en) 2004-08-25

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