WO2006077480A1 - Bonbons presentant une fourrure et un enrobage de differentes saveurs et couleurs - Google Patents

Bonbons presentant une fourrure et un enrobage de differentes saveurs et couleurs Download PDF

Info

Publication number
WO2006077480A1
WO2006077480A1 PCT/IB2006/000074 IB2006000074W WO2006077480A1 WO 2006077480 A1 WO2006077480 A1 WO 2006077480A1 IB 2006000074 W IB2006000074 W IB 2006000074W WO 2006077480 A1 WO2006077480 A1 WO 2006077480A1
Authority
WO
WIPO (PCT)
Prior art keywords
sweets
filling
flavoured
fruit
core
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.)
Ceased
Application number
PCT/IB2006/000074
Other languages
English (en)
Inventor
Roberto Colle
Alessandro Bottini
Valentina Visci
Andrea Sarrica
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Perfetti Van Melle SpA
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 WO2006077480A1 publication Critical patent/WO2006077480A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • This invention relates to sweets comprising an inner core (a) (filling) surrounded by a transparent or translucent outer shell (b), (a) and (b) being differently flavoured and coloured from one another, characterised in that (a) contains an opacifying agent and core (a) and/ or shell (b) contains at least one flavour enhancer.
  • Sweets comprising a filling and an outer shell or crust with a different colour and flavour from one another are known and available on the market.
  • the filling is usually liquid, whereas the crust is solid and glazed. More recently, sweets have been marketed wherein both the crust and the filling are hard and glazed, and the filling has a different flavour and colour from the crust.
  • the filling constitutes 10-30% in weight of the sweet, and the organoleptic sensation caused when the outer layer dissolves in the oral cavity is therefore predominant.
  • the change of flavour from that of the crust to that of the filling is therefore perceived in a confused, indistinct way by consumers, who may not perceive the flavour of the filling after being "saturated" by the flavour of the outer layer.
  • the filling is often visible inside the substantially transparent or translucent crust, but without a clear border or demarcation between the filling, which normally has a darker colour, and the outer shell or crust of the sweet.
  • the change from one zone to the other is vague and gradual, with no clear borders, and there are intermediate zones of varying sizes with an intermediate colour between that of the filling and that of the crust.
  • Consumers may therefore already perceive the absence of a clear demarcation between the flavours at visual level. This is particularly critical in the confectionery industry and the food industry in general, where products which present small defects in shape or appearance are usually rejected by quality control systems, even if they are faultless in terms of flavour, safety and hygiene, because consumers inevitably associate defects in appearance with low product quality in general.
  • This invention is designed to overcome the drawbacks described above by providing sweets in which the aesthetic and organoleptic demarcation between outer layer and filling is clear-cut.
  • This result is obtained by adding an opacif ⁇ er, preferably titanium dioxide, to the filling, and at least one flavour enhancer to the filling, the outer layer or both at different levels, depending on the type of flavouring and organoleptic sensation to be imparted to the product.
  • an opacif ⁇ er preferably titanium dioxide
  • at least one flavour enhancer to the filling, the outer layer or both at different levels, depending on the type of flavouring and organoleptic sensation to be imparted to the product.
  • the sweets according to the invention are typically made by depositing, and can be based on sugar or, preferably, isomalt, sorbitol, maltitol, xylitol, polydextrose and the like. Isomalt is preferred, possibly in association with other polyalcohols such as sorbitol and/or polydextrose.
  • the percentage of isomalt in sweet manufacturing practice can be up to 95% of the mass of the sweet, but could be even more.
  • Titanium dioxide is preferably used as opacifying agent in the amount of between 10 and 10,000 ppm of the colour of filling (a), preferably 500 to 8000 ppm, and more preferably 700 to 1500 ppm.
  • the presence of these quantities of opacif ⁇ er makes the perception of the shape of the filling inside the outer crust very clear, giving the sweet a pleasant, attractive appearance, especially if suitable colour combinations are used, which will normally be pale for the translucent or transparent outer layer and a darker colour for the filling, which pleasantly contrasts with the colour of the outer layer.
  • the quantity of colouring can vary within wide limits, which must comply with current legislation: for example, the artificial colouring in the outer layer could range between 0 and 100 ppm, preferably between 2 and 50 ppm, whereas natural colourings could be present in slightly higher amounts, such as 0 to 400 ppm, and preferably 20 to 200 ppm. These concentrations relate to the part concerned, not to the whole sweet.-
  • either the outer layer or the filling, or both is fruit flavoured.
  • either outer layer (b) or filling (a), or both is mint flavoured.
  • the sweets according to the invention could be flavoured with two different fruit flavourings in (a) and (b), or one of the two could be mint flavoured and the other fruit flavoured, or (a) and (b) could have two different mint flavourings.
  • the mint flavouring will preferably be present in filling (a), while outer layer (b) will be fruit flavoured.
  • fruit flavouring examples include strawberry, melon, green apple, banana, lemon, orange, grapefruit, mandarin, raspberry, cherry, pineapple, apricot, peach, bilberry and kiwi flavourings.
  • mint flavourings examples include flavourings obtained from essential oils of peppermint, spearmint or wild mint (mentha arvensis), used alone, mixed with one another, or sometimes mixed with other essential oils, such as sage or eucalyptus, or nature identical or artificial flavourings where allowed.
  • “Flavour enhancer” means a compound or mixture of compounds designed to increase the sensitivity of consumers towards a given flavouring. These enhancers have long been known and studied: in the case of fruit flavourings, for example, organic acids compatible with food use are effective as fruit flavouring enhancers. Examples of these acids include citric, ascorbic, lactic, malic and tartaric acid.
  • the acid in the outer shell, can be wholly absent or present in lower quantities in the case of fruit flavouring, for example between 0 and 3%, preferably between 0.5 and 2%, and more preferably between 1 and 1.5%.
  • the filling could be substantially non-acid, containing no acids or a small amount of acids, for example between 0 and 2%, preferably between 0.5 and 1%, and more preferably between 0 and 0.3%.
  • the acid in the fruit-flavoured crust could be present in quantities ranging between 0.3% and 7%, preferably between 1 and 3%, and more preferably between 1.5 and 2.5%.
  • “Twist” flavourings namely flavourings which confer a different property from the main part of the flavouring, such as a fruit (lemon) flavouring, a spicy or herbal flavouring, or a flavouring with sensation properties (hot, cold, hot and spicy, tingling or other effect), could also be opportunely used as flavour enhancers, either alone or in combination with other flavour enhancers.
  • the sweets according to the invention could also contain functional ingredients in the outer layer, the filling or both.
  • “Functional ingredient” means a substance which performs a function beneficial to the body, not necessarily a pharmacological function properly so called, but, for example, a nutritional function, by providing an intake or supplement of vitamins, mineral salts, trace elements, or plant extracts with medicinal or health properties, such as extracts of Echinacea, soya, St. John's Wort, camomile, valerian, ginkgo, ginseng and other plants commonly used in the herbal, diet supplement and nutraceutical fields.
  • a sweet particularly preferred according to the invention contains
  • Echinacea extract, vitamin C and zinc salts which said constituents are known for their beneficial and preventive action against influenza and cold syndromes.
  • These constituents can be contained in the filling, especially when the flavouring of the filling can effectively correct and conceal the organoleptic properties of some functional ingredients, which may be unpleasant (bitter) or too strong.
  • Echinacea extract has a similar flavour to liquorice, and is opportunely masked by a mint flavouring,which blends nicely with it. It is therefore preferably introduced into the filling when the filling is mint flavoured, but the crust is fruit flavoured.
  • the sweets according to the invention can be prepared by conventional depositing methods, and can have a variety of shapes and colour combinations.
  • sweets could also contain other constituents, especially antioxidants, fruit juices and sweeteners.
  • Sweeteners will preferably be used to ensure a difference in sweetness between the crust and the filling, and/or the absence of bitterness in the part of the sweet with the greatest concentration of bitter elements (flavouring, acids and functional ingredients), by using suitable amounts of "intensive" sweeteners.
  • the intensive sweeteners most commonly used to manufacture sugar-free sweets (Neohesperidine, Acesulfame K, Aspartame and Sucralose) could be added in variable concentrations and combinations to the outer layer and the filling, obviously provided that they comply with current legislation.
  • the filling will preferably have a higher concentration of sweeteners.
  • Example 1 Fruit-Mint (Functional positioning) a -
  • a "basic syrup” is prepared with the following ingredients and percentages
  • b The "basic syrup” is cooked under vacuum until it reaches approx. 1% residual moisture; it can be cooked with any cooking device, but continuous cooking on microfilm is preferred.
  • c The cooked syrup is divided into two parts.
  • cl Mixtures and flavourings for the outer shell are added to one part, as follows
  • Example 2 Fruit-Fruit (taste and pleasure positioning) a - A "basic syrup” is prepared with the following ingredients and percentages
  • flavouring is not a significant factor in the case of fruit flavours.
  • fruit flavourings contain solvents to maintain in solution molecules or essential oils which have an olfactory or flavouring effect.
  • some flavours are perceived very differently from others.
  • the organoleptic impact of the filling therefore, needs to be adjusted as more intense than that of the crust according to different cases.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne des bonbons qui présentent un noyau (a) (fourrure) entouré d'un enrobage externe (b) transparent ou translucide, les parties (a) et (b) offrant des saveurs et des couleurs différentes. Les bonbons se caractérisent en ce que la partie (a) contient un agent opacifiant, et que le noyau (a) et/ou l'enrobage (b) contien(nen)t au moins un renforçateur d'arôme.
PCT/IB2006/000074 2005-01-21 2006-01-18 Bonbons presentant une fourrure et un enrobage de differentes saveurs et couleurs Ceased WO2006077480A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITMI20050089 ITMI20050089A1 (it) 2005-01-21 2005-01-21 Caramelle con ripieno e strato esterno di colore e gusto diverso
ITMI2005A000089 2005-01-21

Publications (1)

Publication Number Publication Date
WO2006077480A1 true WO2006077480A1 (fr) 2006-07-27

Family

ID=36120094

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2006/000074 Ceased WO2006077480A1 (fr) 2005-01-21 2006-01-18 Bonbons presentant une fourrure et un enrobage de differentes saveurs et couleurs

Country Status (2)

Country Link
IT (1) ITMI20050089A1 (fr)
WO (1) WO2006077480A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2120598A2 (fr) * 2006-09-22 2009-11-25 The Procter and Gamble Company Application d'agent de sapidité sur des substrats comestibles
AU2006275462B2 (en) * 2005-08-02 2011-07-28 Intercontinental Great Brands Llc Coated chewable confection
US8133475B2 (en) 2006-04-05 2012-03-13 Cadbury Adams Usa, Llc Calcium phosphate complex in acid containing chewing gum
US8133476B2 (en) 2006-04-05 2012-03-13 Cadbury Adams Usa Llc Calcium phosphate complex and salts in oral delivery systems
US8683899B2 (en) 2006-06-29 2014-04-01 Intercontinental Great Brands, LLC Chain cutter for continuously forming center-filled gum pieces
CN104757240A (zh) * 2015-03-29 2015-07-08 安徽先知缘食品有限公司 一种凤梨果脯的加工工艺
EP2903448B1 (fr) 2012-10-08 2021-08-18 Intercontinental Great Brands LLC Confiserie dure et son procédé de fabrication

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0447733A1 (fr) * 1990-03-20 1991-09-25 Enrique Bernat F., S.A. Bonbon sur bâton
US20010048965A1 (en) * 2000-06-06 2001-12-06 Cherukuri Subraman Rao Confectionery compositions
US20020018829A1 (en) * 2000-05-22 2002-02-14 Dandy Sakiz Ve Sekerleme Sanayi A.S. Multicolored chewing gum with crunchy transparent coating
WO2002019834A1 (fr) * 2000-09-01 2002-03-14 Wm. Wrigley Jr. Company Gomme a macher enrobee
GB2396543A (en) * 2002-11-19 2004-06-30 Swizzels Matlow Ltd Novelty lollipops

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0447733A1 (fr) * 1990-03-20 1991-09-25 Enrique Bernat F., S.A. Bonbon sur bâton
US20020018829A1 (en) * 2000-05-22 2002-02-14 Dandy Sakiz Ve Sekerleme Sanayi A.S. Multicolored chewing gum with crunchy transparent coating
US20010048965A1 (en) * 2000-06-06 2001-12-06 Cherukuri Subraman Rao Confectionery compositions
WO2002019834A1 (fr) * 2000-09-01 2002-03-14 Wm. Wrigley Jr. Company Gomme a macher enrobee
GB2396543A (en) * 2002-11-19 2004-06-30 Swizzels Matlow Ltd Novelty lollipops

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2006275462B2 (en) * 2005-08-02 2011-07-28 Intercontinental Great Brands Llc Coated chewable confection
US8133475B2 (en) 2006-04-05 2012-03-13 Cadbury Adams Usa, Llc Calcium phosphate complex in acid containing chewing gum
US8133476B2 (en) 2006-04-05 2012-03-13 Cadbury Adams Usa Llc Calcium phosphate complex and salts in oral delivery systems
US8683899B2 (en) 2006-06-29 2014-04-01 Intercontinental Great Brands, LLC Chain cutter for continuously forming center-filled gum pieces
EP2120598A2 (fr) * 2006-09-22 2009-11-25 The Procter and Gamble Company Application d'agent de sapidité sur des substrats comestibles
EP2903448B1 (fr) 2012-10-08 2021-08-18 Intercontinental Great Brands LLC Confiserie dure et son procédé de fabrication
CN104757240A (zh) * 2015-03-29 2015-07-08 安徽先知缘食品有限公司 一种凤梨果脯的加工工艺

Also Published As

Publication number Publication date
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