Systems and methods for coating confectionery products

Abstract

A method of coating a confectionery core is provided, comprising applying a first coating material to the confectionery core. The first coating material is in liquid form. The method also comprises tackifying the first coating material on the confectionery core for a selected period of time to achieve a particular level of tack for the first coating material. The method further comprises applying a second coating material to the first coating material on the confectionery core. The second coating material comprises natural plant-based particulates.

Description

[Technical Field]

[0001] (CROSS-REFERENCE TO RELATED APPLICATIONS) This application claims the benefit of U.S. Patent Application No. 63 / 177,480, filed April 21, 2021, which is incorporated herein by reference in its entirety.

[0002] FIELD OF THE INVENTION The subject matter disclosed herein relates generally to the field of confectionery products, and more particularly to methods and apparatus for coating confectionery products with plant-based particulates. [Background technology]

[0003] Confectionery compositions include coatings for a variety of purposes, such as to provide color or texture, to provide flavor, or to protect the core.

[0004] The coating can be prepared as a smooth, uniform layer, such as a hard pan coating or a soft coating. Other known coatings include coatings on so-called "sanded" products, for example, particulate coatings such as the particulate sugar coating on traditional gumdrops.

[0005] There are known methods for attaching particulate ingredients to the surface of confectionery. Some approaches for attaching particulates to the surface of confectionery include the use of sugar syrup, sugar polyol syrup, or gum arabic solution as a binder. An alternative approach is to heat the surface of the confectionery to soften it before applying the particulate ingredients. Summary of the Invention [Means for solving the problem]

[0006] According to one embodiment, a method of coating a confectionery core is provided. The method includes applying a first coating material to the confectionery core. The first coating material is in liquid form. The method also includes tackifying the first coating material on the confectionery core for a selected period of time to achieve a specific level of tackiness for the first coating material. The method further includes applying a second coating material to the first coating material on the confectionery core. The second coating material includes natural plant-based particulates.

[0007] In addition to or as an alternative to one or more of the features described herein, further embodiments may include wherein tackifying the first coating material for the selected period of time to achieve the particular level of tack for the first coating material further comprises partially drying the first coating material for all or at least a portion of the selected period of time to achieve the particular level of tack for the first coating material.

[0008] In addition to or in the alternative to one or more of the features described herein, further embodiments may include applying a heated air stream to the first coating material on the confectionery core to partially dry the first coating material on the confectionery core.

[0009] In addition to or as an alternative to one or more of the features described herein, further embodiments may include wherein tackifying the first coating material for the selected period of time to achieve the particular level of tack for the first coating material further comprises partially cooling the first coating material for all or at least a portion of the selected period of time to achieve the particular level of tack for the first coating material.

[0010] In addition to or in the alternative to one or more of the features described herein, further embodiments may include applying a stream of unheated air to the first coating material on the confectionery core to partially cool the first coating material on the confectionery core.

[0011] In addition to or as an alternative to one or more of the features described herein, further embodiments may include wherein tackifying the first coating material for the selected period of time to achieve the particular level of tack for the first coating material further comprises crystallizing the first coating material for all or at least a portion of the selected period of time to achieve the particular level of tack for the first coating material.

[0012] In addition to or in place of one or more of the features described herein, further embodiments may include that the natural plant-based microparticles are at least one of fruits, fruit powders, nuts, coffee, vegetable powders, spice microparticles, or herbal microparticles.

[0013] In addition to or in the alternative to one or more of the features described herein, further embodiments may include that the first coating material comprises at least one of a natural syrup having naturally occurring sugars, an artificial syrup, a naturally occurring sugar, an artificial sugar, a sugar alcohol, water, a fat-based material, chocolate, or a compound chocolate.

[0014] In addition to or in place of one or more of the features described herein, further embodiments may include that the confectionery core is a chewing gum, a nut, a nut cluster, a grain, a grain cluster, a seed, or a seed cluster.

[0015] In addition to or in place of one or more of the features described herein, further embodiments may include providing confectionery cores in a drum, wherein a first coating material is applied to the confectionery cores within the drum.

[0016] In addition to or in the alternative to one or more of the features described herein, further embodiments may include rotating the drum about a central drum axis to assist in applying the first coating material to the confectionery cores by evenly distributing the first coating material around the confectionery cores.

[0017] In addition to or in place of one or more of the features described herein, further embodiments may include rotating the drum about a central drum axis to aid in tackifying the first coating material.

[0018] In addition to or in place of one or more of the features described herein, further embodiments may include having the first coating material adhere the second coating material to the confectionery core to produce a coated confectionery product. The method further includes applying a second layer of the first coating material to the coated confectionery product. The method also includes tackifying the second layer of the first coating material on the coated confectionery product for a second selected period of time to achieve a second specified level of tackiness for the second layer of the first coating material. The method still further includes applying a second layer of the second coating material to the second layer of the first coating material on the coated confectionery product, wherein the second layer of the first coating material adheres the second layer of the second coating material to the coated confectionery product.

[0019] In addition to or as an alternative to one or more of the features described herein, further embodiments may include the second coating material overlying the first coating material.

[0020] In addition to or in place of one or more of the features described herein, further embodiments may include that the particular level of stickiness correlates with a desired surface coverage percentage of the second coating material relative to the surface area of ​​the confectionery core.

[0021] In addition to or in the alternative to one or more of the features described herein, further embodiments may include the desired surface coverage percentage being greater than 50% of the surface area of ​​the confectionery core.

[0022] According to another embodiment, a coated confectionery product is provided, the coated confectionery product comprising a confectionery core, a first coating material at least partially surrounding the confectionery core, and a second coating material at least partially surrounding the confectionery core and the first coating material, wherein the second coating material comprises natural plant-based particulates.

[0023] In addition to or in place of one or more of the features described herein, further embodiments may include that the natural plant-based microparticles are at least one of fruits, fruit powders, nuts, coffee, vegetable powders, spice microparticles, or herbal microparticles.

[0024] In addition to or in the alternative to one or more of the features described herein, further embodiments may include that the first coating material comprises at least one of a natural syrup having naturally occurring sugars, an artificial syrup, a naturally occurring sugar, an artificial sugar, a sugar alcohol, water, a fat-based material, chocolate, or a compound chocolate.

[0025] In addition to or in place of one or more of the features described herein, further embodiments may include that the confectionery core is a chewing gum, a nut, a nut cluster, a grain, a grain cluster, a seed, or a seed cluster.

[0026] Technical effects of embodiments of the present disclosure include coating a confectionery core with a first coating material that is allowed to be uniformly distributed and become tacky (e.g., partially dried and / or crystallized) over a selected period of time, and adhering a second coating material having natural plant-based particulates to the first coating material.

[0027] The foregoing features and elements can be combined in various combinations without exclusivity, unless expressly stated otherwise. These features and elements and their operation will become more apparent in light of the following description and accompanying drawings. It should be understood, however, that the following description and drawings are intended to be exemplary and explanatory in nature, and not limiting. The present specification also provides, for example, the following items: (Item 1) 1. A method of coating a confectionery core, said method comprising: applying a first coating material in liquid form to said confectionery core; tackifying the first coating material on the confectionery core for a selected period of time to achieve a particular level of tack for the first coating material; applying a second coating material to the first coating material on the confectionery core, the second coating material comprising natural plant-based particulates. (Item 2) tackifying the first coating material for the selected period of time to achieve the specified level of tack for the first coating material; 10. The method of claim 1, further comprising partially drying the first coating material for all or at least a portion of the selected period of time to achieve the specified level of tack for the first coating material. (Item 3) 3. The method of claim 2, further comprising applying a heated air stream to the first coating material on the confectionery core to partially dry the first coating material on the confectionery core. (Item 4) tackifying the first coating material for the selected period of time to achieve the specified level of tack for the first coating material; 10. The method of claim 1, further comprising partially cooling the first coating material for all or at least a portion of the selected period of time to achieve the specified level of tack for the first coating material. (Item 5) 5. The method of claim 4, further comprising applying a stream of unheated air to the first coating material on the confectionery core to partially cool the first coating material on the confectionery core. (Item 6) tackifying the first coating material for the selected period of time to achieve the specified level of tack for the first coating material; 10. The method of claim 1, further comprising crystallizing the first coating material for all or at least a portion of the selected period of time to achieve the specified level of tack for the first coating material. (Item 7) Item 10. The method of claim 1, wherein the natural plant-based microparticles are at least one of fruits, fruit powders, nuts, coffee, vegetable powders, spice microparticles, or herb microparticles. (Item 8) Item 10. The method of claim 1, wherein the first coating material comprises at least one of a natural syrup with naturally occurring sugars, an artificial syrup, a naturally occurring sugar, an artificial sugar, a sugar alcohol, water, a fat-based material, chocolate, or a compound chocolate. (Item 9) 2. The method according to claim 1, wherein the confectionery core is a chewing gum, a nut, a nut cluster, a grain, a grain cluster, a seed, or a seed cluster. (Item 10) 10. The method of claim 1, further comprising: feeding the confectionery cores into a drum, wherein the first coating material is applied to the confectionery cores in the drum. (Item 11) 11. The method of claim 10, further comprising rotating the drum about a central drum axis to assist in applying the first coating material to the confectionery cores by evenly distributing the first coating material around the confectionery cores. (Item 12) 11. The method of claim 10, further comprising rotating the drum about a central drum axis to aid in tackifying the first coating material. (Item 13) wherein the first coating material adheres the second coating material to the confectionery core to produce a coated confectionery product, and the method further comprises: applying a second layer of the first coating material to the coated confectionery product; tackifying the second layer of the first coating material on the coated confectionery product for a second selected period of time to achieve a second specified level of tackiness for the second layer of the first coating material; 10. The method of claim 1, further comprising applying a second layer of the second coating material to the second layer of the first coating material on the coated confectionery product, wherein the second layer of the first coating material adheres the second layer of the second coating material to the coated confectionery product. (Item 14) Item 10. The method of claim 1, wherein the second coating material overlaps the first coating material. (Item 15) 2. The method of claim 1, wherein the particular level of stickiness correlates to a desired surface coverage percentage of the second coating material relative to the surface area of ​​the confectionery core. (Item 16) Item 16. The method of claim 15, wherein the desired surface coverage percentage is greater than 50% of the surface area of ​​the confectionery core. (Item 17) 10. The method of claim 1, further comprising preventing the first coating material from becoming tacky after applying the second coating material to the first coating material on the confectionery core. (Item 18) Item 10. The method of claim 1, wherein the natural plant-based microparticles comprise insoluble or partially insoluble plant material. (Item 19) 1. A coated confectionery product comprising: Confectionery core and a first coating material at least partially surrounding said confectionery core; a second coating material at least partially surrounding the confectionery core and the first coating material, the second coating material comprising natural plant-based particulates. (Item 20) 20. The coated confectionery product of claim 19, wherein the natural plant-based particulate is at least one of fruit, fruit powder, nuts, coffee, vegetable powder, spice particulate, or herb particulate. [Brief explanation of the drawings]

[0028] The present disclosure is illustrated by way of example and not limitation in the accompanying drawings in which like reference numerals indicate like elements.

[0029] [Figure 1] FIG. 1 is a schematic diagram of a coated confectionery product according to one embodiment of the present disclosure.

[0030] [Figure 2] 1 illustrates a drum for coating confectionery cores with a coating formed via one or more layers of a first coating material and a second coating material, according to one embodiment of the present disclosure.

[0031] [Figure 3] 1 is a flow chart of a method of coating a confectionery core according to an embodiment of the present disclosure. DETAILED DESCRIPTION OF THE INVENTION

[0032] Disclosed herein is a coated confectionery product 100 comprised of a confectionery core 110 and a coating 114 formed via one or more layers of a first coating material 120 and a second coating material 130. The confectionery core 110 may be formed from any suitable confectionery composition. As used herein, the term "confectionery composition" is intended to include any edible product containing a sweet component, a flavor component, a salty component, a sour component, a bitter component, or a combination thereof. The confectionery composition may further include sugar, syrup, sugar alcohol, honey, and pharmaceutical preparations made with sweet foods such as candies or pastries. Confectionery compositions are well known in the art and include soft candies, chewy candies, hard candies, chewing gum, chocolate (including, for example, milk chocolate, dark chocolate, white chocolate, and semi-sweet chocolate), lozenges, and the like. Examples of the confectionery core 110 include, but are not limited to, chewing gum, nuts, nut clusters, grains, grain clusters, seeds, or seed clusters. In one embodiment, the confectionery core 110 is chewing gum.

[0033] In one embodiment, particularly in embodiments in which the confectionery core 110 is a chewing gum, the first coating material 120 is a liquid, such as a syrup. In one embodiment, the first coating material 120 is in liquid form. In one embodiment, the syrup comprises a fat-based material, such as chocolate or a compound chocolate material. Alternatively, or additionally, the syrup may be one or a combination of natural syrup and natural sugars, artificial syrup, natural sugars, artificial sugars, sugar alcohols, and / or water, and in some embodiments, may further comprise at least one of a binder and an emulsifier. The one or more suitable binders may be optionally selected based on the desired properties of the first coating material 120 or coating 114. Examples of suitable binders include, for example, gum arabic, pea starch, xanthan gum, carboxymethylcellulose, methylcellulose, hydroxypropylmethylcellulose, starch, modified starch, inulin, konjac, chitosan, tragacanth, karaya, ghatti, larch, carrageenan, alginates, chemically modified alginates, agar, guar, locust bean, psyllium, tara, gellan, curdlan, puran, gelatin, pectin, and combinations thereof.

[0034] Similarly, the emulsifier optionally used in the first coating material 120 can be appropriately selected based on the desired properties of the solution. Suitable emulsifiers include polysorbates (polyoxyethylene sorbitan esters), glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides, propylene glycol monostearate, sugar esters, polyglycerol fatty acid esters, polyglycerol polyricinoleate (PGPR), monoglycerides, and combinations thereof. Suitable polysorbates include polysorbate 20, polysorbate 40, polysorbate 60, and polysorbate 80. In some embodiments, the emulsifier used is polysorbate 60.

[0035] The coating 114 formed around the exterior of the confectionery core 110 further includes a second coating material 130, which may be dry. In one embodiment, the second coating material 130 includes one or more types of natural plant-based particulates. The plant-based particulates may include insoluble or partially insoluble plant material. In one embodiment, the insoluble or partially insoluble plant-based particulates may be applied to the confectionery core 110 and first coating material 120 by panning.

[0036] The second coating material 130 may be composed of dry ingredients that are natural plant-based particulates or include natural plant-based particulates. Natural plant-based particulates may include, but are not limited to, fruits, fruit powders, nuts, coffee, vegetable powders, spice particulates, herb particulates, or any other naturally occurring product known to those skilled in the art. The natural plant-based particulates may be ground (i.e., powder, whole pieces, or something in between). The average particle size of the dry ingredients may depend on various factors, including, but not limited to, the composition of the first coating material 120 and the size of the confectionery core 110. In one embodiment, the average particle size of the dry ingredients is smaller than the size of the confectionery core 110 so that the dry ingredients can adhere to the confectionery core 110. In one embodiment, the average particle size of the dry ingredients is less than about 30% of the size of the confectionery core 110, e.g., less than about 20%, less than about 10%, and less than about 5% of the size of the confectionery core 110. In one embodiment, the average particle size of the dry ingredients is less than about 1% of the size of the confectionery core 110.

[0037] The average particle size / particle diameter of the confectionery core 110 or second coating material 130 may be measured by measuring the diameter of the confectionery core 110 or second coating material 130. If the shape of the confectionery core 110 or second coating material 130 is not perfectly spherical, the diameter may be the average diameter or the largest dimension. In one example, the largest dimension may be measured by passing it through a sieve.

[0038] In one embodiment, the confectionery core 110 may have an average size of about 0.079 to 0.28 inches (2 to 7 mm) and the second coating material 130 has an average particle size of about 0.024 inches (0.6 mm) or less. In one embodiment, the confectionery core 110 may be a candy or gum having an average size of about 0.39 inches (10 mm).

[0039] In one embodiment, the second coating material 130 may be comprised of coffee grounds having an average particle size of approximately 0.0091 to 0.014 inches (0.23 to 0.35 mm). In another embodiment, the second coating material 130 may be comprised of strawberry grounds having an average particle size of approximately 0.0167 inches (0.425 mm) or less.

[0040] Natural plant-based particulates have not traditionally been used in alternating additions in coatings 114 due to the difficulty of applying the natural plant-based particulates while maintaining the desired characteristics and finish of the coated confectionery product 100. For example, if a dry coating material containing a natural plant-based particulate coating, such as the second coating material 130, is added to the confectionery core 110 before a liquid coating material, such as the first coating material 120, the dry coating material containing the natural plant-based particulates will not adhere to the confectionery core 110 because the natural plant-based particulates will clump with the liquid coating of the first coating material 120 instead of being uniformly dispersed around the exterior of the confectionery core 110. Furthermore, when natural plant-based particulates are incorporated into a liquid coating material used to coat the confectionery core 110, such as the first coating material 120, the viscosity of the liquid coating material increases. As a result of the increased viscosity, the distribution of the liquid coating material and any additional coating materials applied thereto changes, thereby preventing a smooth finish of the coating around the confectionery core 110.

[0041] Referring to the coating 114, one or more layers of a first coating material 120 at least partially surround the confectionery core 110. In one embodiment, the first coating material 120 completely surrounds the entire confectionery core 110. One or more layers of a second coating material 130 at least partially surround the first coating material 120. In one embodiment, the second coating material 130 completely surrounds or encapsulates the first coating material 120 and the confectionery core 110.

[0042] 2 and 3 , a system and method 300 for forming a coated confectionery product 100, in which the coating 114 comprises natural plant-based particulates and the coated confectionery product 100 has one or more desired finish characteristics, is illustrated and described in more detail. To effectively adhere the second coating material 130, which comprises natural plant-based particulates, to the confectionery core 110 using the first coating material 120, the first coating material 120 in liquid form is first applied to the exterior surface of the confectionery core 110. The confectionery core 110 may need to be preconditioned depending on the material of the confectionery core 110. In one example, a confectionery core 110 made of nuts or similar materials may not need to be preconditioned. In another example, a confectionery core 110 made of chewing gum or similar materials may need to be preconditioned. Preconditioning the confectionery core 110 may include, but is not limited to, heating the confectionery core 110 or cooling the confectionery core 110. For example, the confectionery core 110 may be cooled, such as to a temperature of about -10°C to 10°C, prior to processing and application of the first coating material 120.

[0043] After applying one or more layers of the first coating material 120, the first coating material 120 can be made tacky so that the second coating material 130 can adhere to the first coating material 120 to achieve a desired surface coverage percentage. As used herein, the term "tackifying" is intended to describe the process by which a surface becomes tacky or adhesive. Furthermore, the process of making the first coating material 120 tacky (also referred to herein as "tackifying") can include partially drying, partially cooling, and / or crystallizing to achieve a particular level of tackiness for the first coating material 120. The desired surface coverage percentage can be associated with a single application of the second coating material 130 to the first coating material 120. In one embodiment, the desired surface coverage percentage is relative to the surface area of ​​the confectionery core 110, as the first coating material 120 should already cover 100% of the surface area of ​​the confectionery core 110 when the second coating material 130 is applied. In one embodiment, the desired surface coverage percentage is greater than or equal to about 50% of the surface area of ​​the confectionery core 110, such as greater than about 60%, about 70%, about 80%, about 90%, or about 95% of the surface area of ​​the confectionery core 110. In one embodiment, the desired surface coverage percentage is equal to about 100% of the surface area of ​​the confectionery core 110.

[0044] The particular level of stickiness of the first coating material 120 may correlate to the desired surface coverage percentage of the second coating material 130 relative to the surface area of ​​the confectionery core 110. For example, as the level of stickiness of the first coating material 120 increases, the likelihood that the second coating material 130 will adhere to the first coating material 120 similarly increases. In addition, a particular level of stickiness may be required to achieve the desired surface coverage percentage. The particular level of stickiness may depend on one or more of the type of first coating material 120, the type of second coating material 130, and the size of the second coating material 130 relative to the confectionery core 110. The coverage percentage of the second coating material 130 on the first coating material 130 may depend on the particular level of stickiness and the amount of second coating material 130. For example, a natural plant-based particulate in the second coating material 130 may adhere to a first coating material 120 comprising sugar syrup with a first level of stickiness, and the same natural plant-based particulate may adhere to a first coating material 120 comprising chocolate with a second level of stickiness, where the first and second levels of stickiness are different. In another example, a larger natural plant-based particulate in the second coating material 130 may require a first coating material 120 with a higher level of stickiness to adhere to the first coating material 120 than a smaller natural plant-based particulate.

[0045] To make the first coating material 120 tacky, the first coating material 120 may be partially dried, partially cooled, or crystallized around the confectionery core 110 for a selected period of time. The selected period of time may vary depending on at least one of the first coating material 120 and the second coating material 130 utilized.

[0046] In one embodiment, tackification of the first coating material 120 onto the confectionery core 110 may be facilitated by application of a fluid stream, such as air, configured to flow over the first coating material 120 or the confectionery core 110. The air stream may be a heated or unheated air stream. For example, if the first coating material 120 requires moisture removal to achieve a certain level of tackiness, a heated air stream may be utilized to assist in moisture removal. However, if the first coating material 120, such as chocolate, can be melted by the application of heat, unheated air may be utilized.

[0047] After a selected period of time has elapsed, one or more layers of a second coating material 130 comprising natural plant-based particulates are applied over the first coating material 120. For example, if the second coating material 130 is a fruit, such as freeze-dried and crushed fruit, and the first coating material 120 is a syrup, the fruit powder is applied only after the syrup surrounding the confectionery core 110 has partially dried or crystallized. Thus, there is a predetermined waiting time, also referred to herein as a selected period of time, between the application of the first coating material 120 and the application of the second coating material 130.

[0048] To build the thickness of the coating 114, the applications of the first coating material 120 and the second coating material 130 are repeatedly alternated as many times as necessary to build the desired coating 114 thickness. Furthermore, alternating the applications of the first coating material 120 and the second coating material 130 ensures that the second coating material 130 is evenly distributed on the confectionery core 110. While FIG. 1 shows only a single layer of the first coating material 120 and the second coating material 130 for simplicity, it is understood that multiple layers of the first coating material 120 and the second coating material 130 may be present and that these multiple layers may be intermingled or mixed with each other. In one embodiment, the multiple layers of the first coating material 120 and the second coating material 130 may be intermingled by applying fewer or more alternating applications of the first coating material 120 and the second coating material 130 as needed.

[0049] A drum 210 suitable for applying one or more of the first coating material 120 and the second coating material 130 to the confectionery core 110 according to one embodiment of the present disclosure is shown in Figure 2. For clarity of explanation, a single drum 210 is described herein, however, it should be understood that any number of drums may be utilized. While both the first coating material 120 and the second coating material 130 are applied within the same drum 210, it is further understood that the first coating material 120 and the second coating material 130 may be applied within different drums or outside of any drum.

[0050] The drum 210 at least partially encloses an interior volume 220. The drum 210 may be configured to rotate about a central drum axis 250. The confectionery cores 110 are loaded into the interior volume 220 of the drum 210, and then the first coating material 120 and the second coating material 130 are fed into the interior volume 220 of the drum 210.

[0051] 2, the drum 210 may include a nozzle 230 for supplying the first coating material 120 into the interior volume 220 of the drum 210. The nozzle 230 may extend (at its tapered forward portion) to deliver the first coating material 120 into the interior volume 220 of the drum 210 through an inlet opening 212 of the drum 210.

[0052] A flow chart of a method 300 for coating a confectionery core 110 with a second coating material 130 according to one embodiment of the present disclosure is shown in Figure 3. The method 300 may be repeated as many times as necessary to build up the desired coating 114 thickness.

[0053] At block 304, a first coating material 120 is applied to the confectionery core 110. The method 300 may further include, prior to block 304, feeding the confectionery core 110 into a drum 210 and feeding the first coating material 120 into the drum 210. The first coating material 120 may be fed into the interior volume 220 via at least one nozzle 230, as shown in FIG. 2, or via any other method known to those skilled in the art. The nozzle 230 may feed the first coating material 120 into the interior volume 220 via at least one of dripping, drizzling, or spraying the first coating material 120 from at least one dispensing point disposed from the end and / or body of the nozzle 230 (having an opening defined along the body). While the nozzle 230 is utilized for purposes of illustration, it is understood that the nozzle 230 is not required and the first coating material 120 may be provided within the interior volume 220 by any other method known to those skilled in the art. While the first coating material 120 is applied to the confectionery cores 110 within the drum 210 for purposes of illustration, it is also understood that the first coating material 120 may be applied to the confectionery cores 110 outside of the drum 210 or by any other method known to those skilled in the art. The first coating material 120 may be heated prior to being provided to the drum 210 such that the first coating material 120 is in liquid form upon entering the interior volume 220.

[0054] The method 300 may further include rotating the drum 210 about the central drum axis 250 to aid in applying the first coating material 120 to the confectionery core 110 by evenly distributing the first coating material 120 around the confectionery core 110. As the drum 210 rotates about the central drum axis 250, the first coating material 120 coats around the surface of the confectionery core 110.

[0055] At block 306, the first coating material 120 undergoes a process referred to herein as tackifying on the confectionery core 110 for a selected period of time to achieve a particular level of tackiness for the first coating material 120. Tackifying may occur within the drum 210 or outside of the drum 210, such as on a sheet or conveyor belt. The particular level of tackiness correlates with the desired surface coverage percentage of the second coating material 130 relative to the surface area of ​​the confectionery core 110. Tackifying the first coating material 120 may include partially drying the first coating material 120 for all or at least a portion of a selected period of time to achieve a particular level of tackiness for the first coating material 120. The first coating material 120 may be partially dried by applying a heated air stream to the first coating material 120 on the confectionery core 110. Alternatively, or additionally, tackifying the first coating material 120 may include partially cooling the first coating material 120 for all or at least a portion of a selected period of time to achieve a particular level of tackiness for the first coating material 120. The first coating material 120 may be partially cooled by applying a stream of unheated air to the first coating material 120 on the confectionery core 110.

[0056] Tackifying the first coating material 120 may include crystallizing the first coating material 120 for all or at least a portion of a selected period of time to achieve a particular level of tack for the first coating material 120.

[0057] After the selected period of time has elapsed, a second coating material 130 is applied to the exterior of the first coating material 120 disposed about the confectionery core 110, as shown in block 308. By applying the second coating material 130 only after the selected period of time, such that the first coating material 120 has achieved a certain level of tackiness, the second coating material 130 adheres to the tacky first coating material 120 to produce the coated confectionery product 100. In one embodiment, the second coating material 130 overlies the first coating material 120. In one embodiment, the second coating material 130 is a natural plant-based particulate that is at least one of fruit, fruit powder, nut, coffee, vegetable powder, spice particulate, or herb particulate.

[0058] Upon completion of the method 300, the first coating material 120 should no longer be sticky so that the confectionery cores 110 coated with the first coating material 120 and the second coating material 130 no longer adhere to one another. In other words, the confectionery cores 110 coated with the first coating material 120 and the second coating material 130 are free-flowing. Thus, after block 308, the method 300 may include preventing the first coating material 120 from becoming sticky after applying the second coating material 130 to the first coating material 120 on the confectionery core 110. The first coating material 120 may be rendered non-sticky by allowing the first coating material 120 to dry completely, allowing the first coating material to completely crystallize, and / or rotating the confectionery cores 110 coated with the first coating material 120 and the second coating material 130 within the drum 210 until the confectionery cores 110 coated with the first coating material 120 and the second coating material 130 no longer adhere to each other.

[0059] Following completion of block 308, method 300 may be repeated as many times as necessary to build up the desired thickness of coating 114. If method 300 is repeated, first coating material 120 may need to be either still partially tacky or no longer tacky at all before repeating method 300 and applying additional layers of first coating material 120 and second coating material 130.

[0060] The method 300 may include applying a second layer of the first coating material 120 to the coated confectionery product 100. In one embodiment, the second layer of the first coating material 120 is applied over the second coating material 130. However, embodiments in which the first coating material 120 is repeatedly applied to the confectionery core 110 prior to application of the second coating material 130 are also contemplated herein. The second layer of the first coating material 120 may be allowed to become tacky for a second selected period of time to achieve a second particular level of tackiness associated with the second layer of the first coating material 120. The second selected period of time may be equal to, or alternatively, different from, the first selected period of time. The second particular level of tackiness may be equal to, or alternatively, different from, the first particular level of tackiness. Next, a second layer of the second coating material 130 may be applied over the second layer of the first coating material 120 on the confectionery core 110. The second layer of first coating material 120 adheres the second layer of second coating material 130 to the coated confectionery product 100 .

[0061] This specification uses examples to disclose the invention, including the best mode, and also to enable any person skilled in the art to make and use the invention. The patentable scope of the invention is defined by the claims, and may include other examples that occur to those skilled in the art. Such other examples are within the scope of the claims if they have structural elements that do not differ from the literal language of the claims, or if they contain equivalent structural elements that do not differ substantially from the literal language of the claims.

[0062] All cited patents, patent applications, and other documents are incorporated herein by reference in their entirety. However, if a term in this application conflicts or contradicts with a term in an incorporated reference, the term in this application takes precedence over the conflicting term in the incorporated reference.

[0063] All ranges disclosed herein are inclusive of the endpoints, and the endpoints are independently combinable with each other. Each range disclosed herein constitutes a disclosure of any point or subrange that falls within the disclosed range.

[0064] The use of the terms "a," "an," and "the," and similar referents in the context of describing the present invention (particularly in the context of the claims that follow), shall be construed to encompass both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. It should be further noted that the terms "first," "second," etc., used herein do not denote any order, quantity, or importance, but rather are used to distinguish one element from another. The modifier "about," used in connection with a quantity, is inclusive of the stated value and has the meaning clearly understood by the context (e.g., the stated amount includes the degree of error associated with measurement of the particular quantity).

Claims

1. 1. A method of coating a confectionery core, said method comprising: applying a first coating material in liquid form to said confectionery core; tackifying the first coating material on the confectionery core for a selected first period of time by drying or cooling the first coating material to achieve a first specified level of tackiness for the first coating material; applying a second coating material to the first coating material on the confectionery core, the second coating material comprising natural plant-based particulates having an average particle size of 0.23 mm to 0.6 mm; applying a second layer of the first coating material to the coated confectionery product; tackifying the second layer of first coating material on the coated confectionery product for a second period of time by drying or cooling the second layer of first coating material to achieve a second level of tack for the second layer of first coating material; applying a second layer of the second coating material to the second layer of the first coating material on the coated confectionery product, wherein the second layer of the first coating material adheres the second layer of the second coating material to the coated confectionery product; the first level of stickiness and the second level of stickiness each correspond to a level required for the natural plant-based particulate to adhere to the first coating material; The method, wherein the first period of time and the second period of time correspond to periods of time required to reach the first level of tackiness and the second level of tackiness, respectively.

2. 10. The method of claim 1, further comprising applying a stream of heated air to said first coating material on said confectionery core to partially dry said first coating material on said confectionery core.

3. 10. The method of claim 1, further comprising applying a stream of unheated air to said first coating material on said confectionery core to partially cool said first coating material on said confectionery core.

4. 10. The method of claim 1, wherein the natural plant-based particulate is at least one of fruit, fruit powder, nut, coffee, vegetable powder, spice particulate, or herb particulate.

5. 10. The method of claim 1, wherein the first coating material comprises at least one of a natural syrup having naturally occurring sugars, an artificial syrup, a naturally occurring sugar, an artificial sugar, a sugar alcohol, water, a fat-based material, chocolate, or a compound chocolate.

6. 10. The method of claim 1, wherein the confectionery core is a chewing gum, a nut, a nut cluster, a grain, a grain cluster, a seed, or a seed cluster.

7. 10. The method of claim 1, further comprising: feeding the confectionery cores into a drum, wherein the first coating material is applied to the confectionery cores in the drum.

8. 8. The method of claim 7, further comprising rotating the drum about a central drum axis to assist in applying the first coating material to the confectionery cores by evenly distributing the first coating material around the confectionery cores.

9. 8. The method of claim 7, further comprising rotating the drum about a central drum axis to aid in tackifying the first coating material.

10. The method of claim 1 , wherein the second coating material overlaps the first coating material.

11. 10. The method of claim 1, wherein the particular level of tackiness correlates to a desired surface coverage percentage of the second coating material relative to the surface area of ​​the confectionery core.

12. 12. The method of claim 11, wherein the desired surface coverage percentage is greater than 50% of the surface area of ​​the confectionery core.

13. 10. The method of claim 1, further comprising preventing the first coating material from becoming tacky after applying the second coating material to the first coating material on the confectionery core.

14. The method of claim 1 , wherein the natural plant-based particulates comprise insoluble or partially insoluble plant material.

15. 1. A coated confectionery product comprising: Confectionery core and a first coating material at least partially surrounding said confectionery core; a second coating material at least partially surrounding said confectionery core and said first coating material; a second layer of the first coating material at least partially surrounding the second coating material; and a second layer of the second coating material at least partially surrounding the second layer of the first coating material; A coated confectionery product wherein the second coating material comprises natural plant-based particulates having an average particle size of 0.23 mm to 0.6 mm.

16. 16. The coated confectionery product of claim 15, wherein the natural plant-based particulate is at least one of fruit, fruit powder, nut, coffee, vegetable powder, spice particulate, or herb particulate.

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