Center-filled confection and method

A technology of sugar production and food, applied in the direction of confectionery, confectionary industry, food coating, etc.

Inactive Publication Date: 2012-02-08
МОНДЕЛИЗ ИНДИЯ ФУДЗ ПРАЙВИТ ЛИМИТЕД +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it has been difficult to manufacture such confections because the shelf-stable liquid fat-containing center composition in isolation, when surrounded by a shell, for example when using a chewy caramel shell, renders unsuitable over time. desired hardening

Method used

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  • Center-filled confection and method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] This example describes an exemplary procedure for preparing a chocolate-filled caramel confection. The chocolate center and caramel coating were prepared separately and combined to make the confection.

[0058] Part 1. Chocolate Center Making

[0059] Part 1.1. Mixing and refining. The overall composition of the chocolate center is shown in Table 1, where the amounts of components are given in weight percent based on the total weight of the chocolate center. "Vegetable Fat #1" in Table 1 is a vegetable fat with a slip melting point of about 14°C. The "emulsifier" in Table 1 is a mixture of polyglycerol polyricinoleate and sucrose fatty acid ester. Sugar, cocoa powder, lactose, milk powder, and vegetable fat (60 weight percent of total vegetable fat in the chocolate center) were charged to a mixer and mixed for 15-20 minutes at ambient temperature. The resulting mixed paste is discharged to a refiner and refined until the desired particle size is reached (typically a...

Embodiment 2-9， comparative Embodiment 1-8

[0073] These examples illustrate the texture of center-filled confections initially, and after accelerated aging.

Embodiment 2-9

[0074] Center-filled confections were prepared according to the procedure of Example 1 for Examples 2-9. "Vegetable Fat #2" in Table 2 is a fat with a slip melting point of about 30°C. The individual confectionery is roughly cylindrical in shape, having a length of about 25 to 28 mm and a width of about 15 to 21 mm. Individual confectioneries were packaged in 12 micron thick poly(ethylene terephthalate) / metal cast polypropylene wrappers that were heat sealed at each end. For Comparative Examples 1-8, the same procedure was followed except that the center composition was specified in Table 3.

[0075] Table 3. Comparative Chocolate Center Composition

[0076] components

Amount (wt%)

Cane sugar / icing sugar

30-38

whole milk powder or skim milk powder

12-30

lactose

1-2

creamy

4-9

Vegetable Fat #1

20-30

Coco fat

0-3

alkaline cocoa powder

6-15

Emulsifier

0.2-1

...

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PUM

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Abstract

A center-filled confection has a center comprising a center composition and a shell surrounding a liquid center. The said center includes a bulk sweetener and a fat having a slip melting point of 10 to 18?. The said shell comprises a shell composition including less than or equal to 20 weight percent total fat based on the total weight of the shell composition.

Description

Background technique [0001] Confections combining a shell with a fat-containing center filling are known and commercially available. For example, Cadbury's CHOCLAIR confections, Perfetti's ALPENLIEBE confections, and Werther's ORIGINAL CECLAIR confections each combine a hard or chewy caramel shell with a solid chocolate center. In order to provide a more indulgent consumer experience, the inventors have conducted research with the aim of providing a confection with a shell and a liquid fat-containing center. However, it has been difficult to manufacture such confections because the shelf-stable liquid fat-containing center composition in isolation, when surrounded by a shell, for example when using a chewy caramel shell, renders unsuitable over time. desired hardening. Accordingly, a need exists for a shelf stable confection with a liquid fat-containing center-fill. Contents of the invention [0002] One or more of the above-described and other disadvantages are alleviate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/54A23G3/36
CPCA23G3/0046A23G3/0065A23G3/40A23G3/54A23P20/25
Inventor K·布哈特塔卡亚P·S·恰亚杜春丽M·H·王N·M-H·帕格斯利S·K·萨曼特H·C·郑C·H·黄(丽贝卡)B·J·赖特
Owner МОНДЕЛИЗ ИНДИЯ ФУДЗ ПРАЙВИТ ЛИМИТЕД
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