Hard confectionary and method of manufacture thereof
A kind of technology of hard candy and confectionery, applied in the field of hard candy and its manufacture
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[0069] The preparation of hard confectionery includes mixing and heating sugar, any sugar alcohol and / or any other carbohydrate bulking agent, and / or diluent (such as water) to form a melt; cooking the melt; Remove from the melt; agitate to cool the melt until the melt becomes a plastic-like processable mass; while the melt is a plastic-like hard confectionery mass, incorporate the remaining other ingredients; and The plastic-like mixture is formed into a hard confectionery composition of desired size and shape. The ingredients making up the flavor composition may be added to the hard confectionery composition independently, or the ingredients may be combined before they are added to the confection mass.
[0070] In some embodiments, the hard confectionery composition is prepared using conventional methods and equipment, such as an open flame cooker, vacuum cooker, or scraped surface cooker (also known as a high-speed atmospheric cooker). When using an open flame cooker, the ...
Embodiment 1-2
[0094] Examples 1-2: Non-Fruit Flavored Multi-Region Hard Confections
[0095] The compositions used to form the outer and inner regions of the non-fruit flavored multi-region hard confectionery are shown in Tables 1 and 2.
[0096] Table 1: Example 1 (mentholyptus to peppermint flavor attributes)
[0097]
[0098] Table 2: Example 2 (Weaker to Stronger Mint Eucalyptus Flavor Attributes)
[0099]
[0100] As shown in Tables 1 and 2, the flavor compositions of the inner zone and the outer zone are different and are formulated to provide three different flavor attributes that can be distinguished by consumers.
[0101] During consumption, Example 1 exhibited a change from a first menthol / eucalyptus (mint eucalyptus) flavor profile from the outer zone flavor composition to a combination of the outer zone flavor composition and the inner zone flavor composition. The transition from the second flavor attribute provided by the combination of , to the third peppermint flavor ...
Embodiment 3-4
[0103] Examples 3-4: Fruit Flavored Multi-Regional Hard Confections
[0104] Compositions for the outer and inner regions of the fruit-flavored multi-region confectionery were prepared by mixing the ingredients shown in Table 3.
[0105] Table 3: Examples 3-4 (Cool Cherry Flavor to Enhanced Cherry Flavor Attributes)
[0106]
[0107] As shown in Table 3, the flavor compositions of the inner zone and the outer zone were different and were formulated to provide three different flavor attributes that could be distinguished by consumers.
[0108] In Example 3, both the outer zone and the inner zone included cherry flavor and cooling agent. The outer zone also includes menthol and eucalyptus. The inner zone does not include menthol or eucalyptus, but does include food acid to enhance the cherry fruit flavor. During consumption, the cherry flavor and cool freshness can be tasted all the time. The first flavor attribute of the confectionery is a sweet cherry flavor, which then...
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