CANDY WITH A CENTRAL FILLING; COATED PRODUCT; AND MANUFACTURING METHODS

Abstract

Hard candies with an optionally coated core are described that exhibit enhanced flavor release profiles and a multisensory effect; the hard candy with a core comprises a core filling region comprising an effervescent composition, at least one hard candy shell region comprising a hard boiled candy, and at least one coating region, wherein the hard candy shell region, and optionally the core filling region, the coating region, or a combination thereof, comprises at least one flavoring.

Description

CANDY WITH A CENTRAL FILLING; COATED PRODUCT; AND MANUFACTURING METHODS FIELD OF INVENTION This description generally relates to optionally coated, multi-phase, multi-component, and multi-textured confections; and methods for manufacturing them. BACKGROUND OF THE INVENTION Boiled hard candies are hard, solid confections known as having an essentially amorphous or glassy form and a low moisture content. Sugar-based boiled candies are made by cooking a mixture of sugar, glucose syrup, and water to a moisture content of approximately three percent. Sugar-free boiled candies can be prepared by cooking a mixture of sugar polyol and water, optionally with a sugar polyol syrup. There remains a need in the technique to provide hard boiled candies that have unique flavor release profiles, multiple flavors, multiple textures, and additional attributes that conventional hard boiled candies do not achieve. BRIEF DESCRIPTION OF THE INVENTION In one embodiment, a hard candy product with a central filling comprises a central filling region comprising at least one effervescent composition; at least one hard candy shell region comprising a hard boiled candy; at least one coating region comprising a soft sugar coating; and wherein the hard candy shell region, and optionally the central filling region, the coating region, or a combination thereof, comprises at least one flavoring. In another embodiment, a hard candy product with a center filling comprises a center filling region comprising at least one effervescent composition; at least one hard candy shell region comprising a hard boiled candy; at least one coating region excluding a hard boiled candy; wherein the hard candy shell region, and optionally the center filling region, the coating region, or a combination thereof, comprises at least one flavoring; wherein at least the flavoring of the shell region or the flavoring of the coating region exhibits an increased flavor release after exposing the center filling region to a solvent; and wherein the flavor release is at least 225% greater than the initial value before exposing the center filling region. In another embodiment, a method for preparing a hard candy with a center filling comprises extruding a center-filled rope from a hard candy composition melt, wherein the rope includes a center-filling composition; sizing the center-filled rope; feeding the sized center-filled rope into a forming mechanism; forming individual pieces from the sized center-filled rope; and coating at least a portion of the surface of the individual pieces to form a coated center-filled hard candy comprising a center-filling region comprising at least one effervescent composition or at least one powder or particulate composition; at least one hard candy shell region comprising a hard boiled candy; and at least one coating region excluding a hard boiled candy, specifically comprising a soft sugar coating.and wherein the hard candy shell region, and optionally the core filling region, the coating region, or a combination thereof, comprises at least one flavoring. Within this embodiment, at least the flavoring in the shell region or the flavoring in the coating region exhibits increased flavor release after exposing the core filling region to a solvent, and wherein the flavor release is at least 225% greater than the initial value before exposing the core filling region;or within this modality, wherein at least the flavoring in the coating region or the flavoring in the coating region exhibits increased flavor release after exposing the core filling region to a solvent, and wherein the ratio of flavor release rate before and after exposing the core filling increases by at least 150% due to the core filling composition of a flavoring contained in the coating region or the hard candy coating region. The above and other characteristics are exemplified by the following detailed description and figures. BRIEF DESCRIPTION OF THE FIGURES With reference to the figures, which are illustrative examples, and where similar elements are numbered the same: Figure 1 illustrates the in vitro PTR-MS analysis setup and illustrative time-intensity curves (time in seconds vs. m / z intensity of a flavoring compound). Figure 2 illustrates the normalized PTR-MS concentrations of flavoring compounds released from the coating region, core filler region, and cover region of a sample product before and after coating dissolution. crznnn / ιζηζ / E / γίΛΐ Figure 3 illustrates the normalized PTR-MS concentrations of flavoring compounds released from the coating region, core filler region, and cover region of a sample product before and after dissolution of the coating and before and after exposure of the core filler to the solvent. Figure 4 illustrates the normalized PTR-MS concentrations of flavoring compounds released from the coating region and the cover region of a sample product without a central filling region. Flavor release is reported before and after dissolution of the coating and corresponds to a time when the center of the cover would be expected to be exposed to the solvent. DETAILED DESCRIPTION OF THE INVENTION This description describes water-soluble hard candies with an optionally coated core, comprising a core region containing at least one effervescent composition, at least one hard candy shell region comprising a hard boiled candy, and optionally at least one coating region, which is not a hard boiled candy. Any one of the core region, the hard candy shell region, the coating region, or a combination thereof, comprises a flavoring. The multi-layered product with an effervescent composition in the core region is designed to provide the consumer with novel multisensory experiences. The product may deliver three or more distinct multisensory experiences, including changes in flavor, texture, and / or color, in a single candy format that is designed to dissolve in the consumer's mouth rather than be chewed.Additional advantages of hard candy over traditional candy include: It has been shown that the central filling region comprising the effervescent composition increases the flavor release rates of the flavoring compounds in the surrounding regions of the product; There are contrasting textures and appearances between regions of the single product (e.g., a rough coating region and the effervescent powder or particulate composition in the central filling region each provide contrasting textures and appearances to the glassy matrix of the hard boiled candy of the coating region, thereby providing a sequence of contrasting textures and appearances; The use of an opaque coating can hide the central powder or particulate filling region vs. an uncoated, translucent, hard boiled caramel topping region; crznnn / ιζηζ / E / γίΛΐ the at least three regions can be used as a delivery vehicle for a sequential flavor release of flavors from each region providing a unique flavor experience; Unlike a powder-coated chewing gum or a powder-coated soft candy that are soft and therefore chewed, the hard candy coating region provides a hard, glassy barrier to chewing and demands slow dissolution in the consumer's mouth; where each of the above facilitates an extended sequence of multiple transitions of flavor, color, and texture after consuming a single product. In one embodiment, the central filling region comprises an effervescent powder or particulate composition. In one version, the hard candy covering region completely surrounds the central filling region. In one embodiment, the coating region partially or completely surrounds the hard candy cover region. As used in this description, the term hard candy composition means an edible hard boiled candy, also known as amorphous hard candy or glassy matrix candy, that is water-soluble and intended to be consumed by slowly dissolving in the mouth. Hard boiled candies, also known as hard candy or boiled sweets, are solid, essentially amorphous confections obtained by the exhaustive dehydration of carbohydrate or sugar polyol syrups. Hard boiled candies may be sugar-based or sugar-free. Hard candy composition excludes chewing gum and does not contain insoluble, polymeric, or elastomeric chewing gum components such as gum base or chewing gum elastomers. Hard candy composition also excludes chewy confections such as low-temperature boiled candies, toffees, caramel, chewy candies, nougat, jellies, and gummies.The hard candy composition can be used as the outer layer of a hard candy with a filling. The hard candy with a filling can optionally be coated, e.g., with a soft coating, a hard coating, or a sandblasted coating. In one form, the coating region is not a hard boiled candy or glassy matrix. In one form, the hard candy composition is the outer shell component of a hard candy with a coated central filling. The hard candy composition coating region is present in the hard candy in an amount of approximately 70 percent by weight (% by weight) to approximately 98% by weight based on the total weight of the coated hard candy with center filling, specifically from approximately 79% by weight to approximately 95% by weight, and more specifically from approximately 88% by weight to approximately 92% by weight. Generally, a hard candy composition used for the coating region has a base composed of a mixture of a sugar saccharide or polyol and has an amorphous or glassy form. This form is considered a solid syrup of sugars or sugar alcohols that typically have a low moisture content. The hard candy composition used as a coating component in hard candy can be sugar-based or sugar-free. The hard candy composition may comprise a saccharide, a sugar polyol, or a combination of these, and optional additional ingredients. The sugar saccharide and polyol may be in dry form or in syrup / solution form prior to baking, or a mixture of both. The hard candy coating region may completely surround a composition region with a central filling. Saccharides can include monosaccharides, disaccharides, and polysaccharides such as sucrose (sugar), dextrose, maltose, dextrin, xylose, rlbose, glucose, mannose, galactose, fructose (levulose), lactose, invert sugar, fructooligosaccharide, partially hydrolyzed starch, isomaltulose, high fructose corn syrup, polydextrose, allulose, honey, arabinose, kestose, isomaltooligosaccharides, gentiooligosaccharides, cellodextrins, raffinose, maltodextrin, beta-glucans, oligodextran, or a combination of these. The sugar polyol (alternatively referred to as sugar alcohol) may be erythritol, galactitol, hydrogenated starch hydrolysate, isomalt, lactitol, maltitol, mannitol, polyglycitol, polyglucitol, sorbitol, tagatose, xylitol, or a combination thereof, wherein the sugar polyol may be in syrup form. In one embodiment, the sugar polyol is maltitol, sorbitol, xylitol, or a combination thereof. In another embodiment, the sugar polyol in the hard candy composition comprises isomalt, xylitol, non-crystallizing sorbitol syrup, maltitol syrup, or a combination thereof. In one embodiment, the polyol sugar can be isomalt, a disaccharide alcohol. Isomalt can be prepared by the hydrogenation of isomaltulose. The hydrogenation products may include 6-OaD-glucopyranosyl-D-sorbitol (1,6-GPS); 1-OaD-glucopyranosyl-D-sorbitol (1,1-GPS); 1-OaD-glucopyranosyl-D-mannitol (1,1-GPM); 6-OaD-glucopyranosyl-D-mannitol (1,6-GPM); and mixtures thereof. Some commercially available isomalt materials include a nearly equimolar mixture of 1,6-GPS and 1,1-GPM. Other isomalt materials may include pure 1,6-GPS; 1,1-GPS; 1,6-GP; and 1,1-GPM. Still other isomalt materials may include mixtures of 1,6-GPS; 1,1-GPS; 1,6-GPM; and 1,1-GPM in any ratio. In one embodiment, sugar polyol has a negative enthalpy of solution (i.e., negative heat of solution), similar to xylitol or erythritol. Sugar polyol can have a negative heat of solution ranging from -20 kcal / kg to -50 kcal / kg. cr?bnn / 1 7P7 / E / YILI The composition of hard candy may comprise sugar saccharide or polyol in an amount of approximately 90 to approximately 100% by weight based on the total weight of the hard candy composition, specifically from approximately 92 to approximately 99% by weight, and even more specifically from approximately 96 to approximately 99% by weight. The composition of hard candy may further comprise an optional additional ingredient such as a flavoring, a food acid or salt thereof, a sensation substance, a high-intensity sweetener, a coloring, a functional ingredient, a humectant, a regulating agent, a drug, an antioxidant, a preservative, a processing aid, or a combination thereof. The amount and type of flavoring used in the hard candy composition can be selected based on the desired release profile and flavor intensity. The flavoring can be present in the hard candy composition in an amount of approximately 0.001 to approximately 6% by weight based on the total weight of the hard candy composition, specifically approximately 0.01 to approximately 3% by weight, and even more specifically from approximately 0.1 to approximately 0.6% by weight. The sensation substance, specifically a cooling agent, may be present in the hard candy composition in an amount of approximately 0.001 to approximately 2% by weight based on the total weight of the hard candy composition, specifically from approximately 0.01 to approximately 1% by weight, and even more specifically from approximately 0.1 to approximately 0.5% by weight. The high-intensity sweetener may be present in the hard candy composition in an amount of approximately 0.001 to approximately 2% by weight based on the total weight of the hard candy composition, specifically approximately 0.01 to approximately 0.7% by weight, and even more specifically from approximately 0.1 to approximately 0.5% by weight. The optional food acid may be present in the hard candy composition in an amount of approximately 0.001 to approximately 3% by weight based on the total weight of the hard candy composition, specifically approximately 0.01 to approximately 1.5% by weight, and even more specifically from approximately 0.1 to approximately 0.8% by weight. The moisture content of the hard candy composition region can be from approximately 0 to approximately 5% by weight based on the total weight of the hard candy composition region, specifically from approximately 0.5 to approximately 4% by weight, and even more specifically from approximately 1 to approximately 3% by weight. The processing aid in the hard candy composition region can be a wax (e.g. carnauba wax, paraffin wax, beeswax, and the like), a fat or oil (e.g. medium-chain triglyceride), a modified cellulose (e.g. carboxymethylcellulose), a combination of these, and the like. Central fill region The central filling region of the hard candy can be a solid or semi-solid material, specifically a powdered or particulate central filling material. The core filling region is present in the hard candy in an amount of approximately 2% by weight to approximately 25% by weight based on the total weight of the coated core filling hard candy, specifically from approximately 3% by weight to approximately 17% by weight, and more specifically from approximately 4% by weight to approximately 6% by weight. The core filling region may comprise a bulk sweetener (e.g., saccharide or sugar polyol as described herein), an effervescent composition, and an additional ingredient such as a flavoring, a food acid or a salt thereof, a sensation substance, a high-intensity sweetener, a coloring, a functional ingredient, a humectant, a buffering agent, a drug, an antioxidant, a preservative, a processing aid, a plant or fruit (e.g., in the form of a powder, particles, or dehydrated), or a combination thereof. In one embodiment, the bulk sugar polyol sweetener has a negative enthalpy of solution, such as xylitol and erythritol. The core filling region may comprise the bulk sweetener in an amount of approximately 65% ​​to approximately 95% by weight based on the total weight of the core filling region, specifically from approximately 68% to approximately 91% by weight, and more specifically from approximately 71% to approximately 88% by weight. In one embodiment, the bulk sweetener is a saccharide. In another embodiment, the bulk sweetener is isomalt, xylitol, or a combination thereof. The effervescent composition generally comprises a food acid and a basic ingredient, which react upon contact with moisture (e.g. saliva in the consumer's mouth) to generate effervescence. The basic ingredient may be an alkali metal, alkaline earth metal, or Group 8 metal carbonate, or a combination thereof. Examples include sodium, potassium, calcium, magnesium, or ferrous carbonate or bicarbonate, or a combination thereof. In one embodiment, the basic ingredient is sodium bicarbonate. The food acid may be adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, or a combination thereof. In one embodiment, the food acid is citric acid, lactic acid, or a combination thereof. crzbnn / ιζηζ / E / γίΛΐ In one embodiment, an ingredient of the effervescent composition may be encapsulated. Encapsulation may be desirable as it provides greater moisture resistance to the components, thereby preventing premature reaction of the acidic and basic components. The acidic and basic ingredients may be encapsulated as microcapsules or microparticles as described in PCT Publication No. WO 2004 / 064544, which is incorporated herein by reference in its entirety. Suitable encapsulants include fats, polymers, carbohydrates, a hydrocolloid (e.g., gum arabic), or a combination thereof. The effervescent composition used in the core filling region may release carbon dioxide during effervescence. It has been found that the optionally coated hard candy with a core filling comprising the effervescent composition in the core filling region helps release the flavoring from the remaining product regions, including the coating region surrounding the core filling region and / or the coating region surrounding the core filling region, to provide enhanced flavor release from the flavorings in the coating or shell. The core filling region may comprise the effervescent composition in an amount of approximately 0.2% by weight to approximately 35% by weight based on the total weight of the core filling region, specifically from approximately 4% by weight to approximately 27% by weight, and more specifically from approximately 8% by weight to approximately 20% by weight. The food acid of the effervescent composition may be present in an amount of approximately 0.1% by weight to approximately 15% by weight based on the total weight of the core filling region, specifically from approximately 0.4% by weight to approximately 12% by weight, and more specifically from approximately 0.8% by weight to approximately 8% by weight. The basic ingredient of the effervescent composition may be present in an amount of approximately 0.1% by weight to approximately 20% by weight based on the total weight of the central filling region, specifically from approximately 4% by weight to approximately 15% by weight, and more specifically from approximately 8% by weight to approximately 11% by weight. The center-filling region may comprise the flavoring in an amount of approximately 0.1% by weight to approximately 5% by weight based on the total weight of the center-filling region, specifically from approximately 0.5% by weight to approximately 4% by weight, and more specifically from approximately 1% by weight to approximately 3% by weight. The moisture content of the central fill region can be from approximately 0 to approximately 7% by weight based on the total weight of the central fill region, specifically from approximately 0.5 to approximately 6% by weight, and even more specifically from approximately 1 to approximately 5% by weight. crzbnn / ιζηζ / E / γίΛΐ The processing aid in the core filling region can be a wax (e.g. carnauba wax, paraffin wax, beeswax, and the like), a fat or oil (e.g. medium-chain triglyceride), a modified cellulose (e.g. carboxymethylcellulose), a combination of these, and the like. One method for enhancing the flavor of a hard candy involves using an effervescent central filling, thereby enhancing the flavor release of the flavors located in the hard candy shell and, if present, the flavors located in the coating. Coating region The coating region of the hard candy can be a soft coating, a hard coating, or a sandblasted surface. In one embodiment, the coating is a soft coating. The coating region can partially or completely surround the hard candy's outer layer. The coating region is present in the hard candy in an amount of approximately 1% by weight to approximately 20% by weight based on the total weight of the coated hard candy with center filling, specifically from approximately 2% by weight to approximately 13% by weight, and more specifically from approximately 4% by weight to approximately 6% by weight. The coating composition generally comprises a sugar saccharide or polyol, a binding agent, and an optional additional ingredient such as a flavoring, a food acid or salt thereof, a sensation agent, a high-intensity sweetener, a coloring, a functional ingredient, a regulating agent, a drug, an antioxidant, a preservative, a processing aid, or a combination thereof. The coating region may further comprise a polishing or glazing agent such as carnauba wax, beeswax, and the like. The coating composition may comprise a sugar saccharide or polyol in an amount of approximately 70 wt% to approximately 99 wt% based on the total weight of the coating composition, specifically from approximately 75 wt% to approximately 95 wt%, and more specifically from approximately 79 wt% to approximately 90 wt%. In one embodiment, the sugar polyol of the coating composition is isomalt, xylitol, or a combination thereof. In one embodiment, the sugar polyol has a negative enthalpy of solution, such as xylitol and erythritol. The coating binder may be a plant gum or hydrocolloid, such as gum arabic. The coating composition may comprise a binder in an amount of approximately 1% by weight to approximately 15% by weight based on the total weight of the coating composition, specifically from approximately 3% by weight to approximately 12% by weight, and more specifically from approximately 7% by weight to approximately 9% by weight. The moisture content of the coating composition region can be from approximately 0 to approximately 7% by weight based on the total weight of the hard candy composition region, specifically from approximately 0 to approximately 5% by weight, and even more specifically from approximately 0 to approximately 3% by weight. Candy ingredients: Flavoring Each region (e.g., hard candy shell, center filling, coating, additional regions, or a combination thereof) may comprise one flavoring. More than one flavoring may be used in each region, and the flavoring(s) in each region may be different from or the same as the flavoring(s) in another region of the product. Illustrative flavorings (flavor, flavoring agent) that may be used include those artificial or natural flavorings known in the field, for example, synthetic flavoring oils, aromatic compounds and / or natural flavoring oils, oleoresins, extracts derived from plants, leaves, flowers, fruits, and the like, or a combination thereof. Flavoring may include one or more flavoring compounds. For example, natural peppermint contains a number of components including menthol, menthone, menthyl acetate, beta-pinene, etc. As used herein, flavoring compound means a distinct molecular flavoring compound such as the menthol or menthone component of natural peppermint. Flavoring compounds may include those listed in the Mass Spectrum Library of the National Institute of Standards and Technology (NIST), U.S. Department of Commerce. Representative, but not limited to, flavorings include oils such as spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, clove oil, bay leaf oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, mace, bitter almond oil, cassia oil, and citrus oils including lemon, orange, lime, grapefruit, vanilla; fruit essences / flavorings including apple, pear, peach, grape, strawberry, raspberry, blackberry, cherry, plum, pineapple, apricot, banana, melon, tropical fruit, mango, mangosteen, pomegranate, papaya, honey lemon, and the like, or a combination thereof. Other types of flavorings include various aldehydes and esters, such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydroxycarbyl acetate, eugenol formate, p-methylanisole, acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amylcinnamaldehyde (fruity spicy flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifies, many types), decanal (citrus fruits), C-8 aldehyde (citrus fruits), C-9 aldehyde (citrus fruits), C-12 aldehyde (citrus fruits), 2-ethylbutyraldehyde (berries), hexenal, i.e., trans-2 (berries), tolylaldehyde (cherry, almond), verathaldehyde (vanilla), 2,6-dimethyl-5-heptanal,That is, melonal (melon), 2,6-dimethyloctanal (green fruit) and 2-dodecenal (citrus, mandarin). Perception Agent Each region (e.g., hard candy shell, center filling, coating, additional regions, or a combination thereof) may optionally comprise a sensation substance. More than one sensation substance may be used in each region, and the sensation substance(s) in each region may be different from or the same as the sensation substance(s) in another region of the product. Illustrative sensation agents include cooling agents, heat perception agents, tingling agents, effervescent agents, or a combination thereof. Cooling agents are additives that provide a cooling or refreshing effect in the mouth, nasal cavity, or on the skin. Useful cooling agents, for example, include menthol, menthane, menthone, ketals, menthone ketals, menthone glycerol ketals, substituted p-menthanes, acyclic carboxamides, monomentyl glutarate, and substituted cyclohexanamides.substituted cyclohexane carboxamides, substituted ureas and sulfonamides, substituted methanols, hydroxymethyl and p-menthane hydroxymethyl derivatives, 2-mercaptocyclodecanone, hydroxycarboxylic acids with 2-6 carbon atoms, cyclohexanamides, menthyl acetate, menthyl salicylate, N,2,3-trimethyl-2-isopropylbutanamide (WS-23), N-ethyl-2,2-diisopropylbutanamide, N-ethyl-p-menthane-3-carboxamide (WS-3), ethyl ester of N-[[5-methyl-2-(l-methylethyl)cyclohexyl]carbonyl]glycine (WS-5), as well as substantially pure ethyl ester of N-[[5-methyl-2(l-methylethyl)cyclohexyl]carbonyl]glycine as described in U.S. Patent No. 7,189,760 of Erman, et al., which is incorporated in its entirety into the present description by reference, isopulegol, menthyloxy propanediol, 3-(l-mentoxy)propane-l,2-diol, 3-(l-mentoxy)-2-methylpropane-l,2-diol, p-mentane-2,3-diol, p-mentane-3,8-diol, 6-isopropyl-9-methyl-l,4-dioxaspiro[4,5]decane-2-methanol,menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, N(4-cyanomethylphenyl) p-menthanecarboxamide (G-180), Japanese mint oil, peppermint oil, 3-(l-menthoxy)ethan-l-ol, 3-(l-menthoxy)propan-l-ol, 3-(l-menthoxy)butan-l-ol, N-ethylamide of 1-menthylacetic acid, l-mentyl-4-hydroxypentanoate, l-mentyl-3-hydroxybutyrate, N,2,3-trimethyl-2-(l-methylethyl)butanamide, n-ethyl-t-2-c-6 nonadienamide, N,N-dimethylmenthol succinamide, substituted p-menthanes, p-menthane-carboxamides substituted, 2-isopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, hereinafter isopregol); glycerol; menthone ketals (FEMA 3807, trade name FRESCOLAT® type MGA); 3-1-menthoxypropane-1,2-diol (from Takasago, FEMA 3784); and menthyl lactate (from Haarman & Reimer, FEMA 3748, trade name FRESCOLAT® type ML); WS-30, WS-14, eucalyptus extract (pcrznnn / ιζηζ / E / γίΛΐ menthyl-3,8-diol),mental (its natural or synthetic derivatives), mental carbonate PG, mental carbonate EG, glyceryl ether of mental, N-tert-butyl-p-menthane-3-carboxamide, glycerol ester of p-menthane-3-carboxylic acid, methyl-2-isopril-bicyclo(2.2.1), heptane-2-carboxamide; methyl ether of mental, menthylpyrrolidone carboxylate; 2,5-dimethyl-4-(lpyrrolidinyl)-3(2H)-furanone; cyclic α-ketoenamines, cidotene derivatives such as cyclopentenes including 3-methyl-2-(lpyrrolidinyl)-2-cyclopenten-lone and 5-methyl-2-(lpyrrolidinyl)-2-cyclopenten-lone, compounds of the formula:, crzbnn / ιζηζ / E / γίΛΐ where B is selected from H, CH3, C2H5, OCH3, OC2H5; and OH; and where A is an entity of Formula -CO-D, where D is selected from the following entities: (ij-NR^2, where R1 and R2 are independently selected from linear or branched aliphatic, alkoxyalkyl, hydroxyalkyl, araliphatic, and cycloalkyl H and Ci-Cs groups, or R1 and R2 together with the nitrogen atom to which they are attached form part of an optionally substituted five- or six-membered heterocyclic ring; (ii)-NHCH2COOCH2CH3,-NHCH2CONH2,-NHCH2CH2OCH3,-NHCH2CH2OH,NHCH2CH(OH)CH2OH and (iii) an entity selected from the group consisting of: as described in PCT patent application no. WO2006 / 125334 granted to Bell et al., which is incorporated herein by reference in its entirety, among others; or a combination thereof. Other compounds include the alpha-ketoenamines described in U.S. patent no. 6,592,884 granted to Hofmann et al., which is incorporated herein by reference in its entirety. These and other suitable cooling agents are further described in the following U.S. patents, all of which are incorporated herein by reference in their entirety: U.S. patents nos. 4,230,688; 4,032,661; 4,459,425; 4,178,459; 4,296,255; 4,136,163; 5,009,893; 5,266,592; 5,698,181; 6,277,385; 6,627,233; 7,030,273. Still other suitable cooling agents are described, in addition, in the following published U.S. patent applications, all of which are incorporated in full by reference: U.S. Patent No. 2005 / 0222256; No. 2005 / 0265930. Heat perception agents can be selected from a wide variety of compounds known to provide a sensory signal of heat to the user. These compounds offer the perceived sensation of heat, particularly in the oral cavity, and frequently intensify the perception of flavorings, sweeteners, and other organoleptic components.Useful heat perception agents include vanillyl alcohol n-butyl ether (TK-1000) supplied by Takasago Perfumery Company Limited, Tokyo, Japan, vanillyl alcohol n-propyl ether, vanillyl alcohol isopropyl ether, vanillyl alcohol isobutyl ether, vanillyl alcohol n-amino ether, vanillyl alcohol isoamyl ether, vanillyl alcohol n-hexyl ether, vanillyl alcohol methyl ether, vanillyl alcohol ethyl ether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropyl alcohol, isoamyl alcohol, benzyl alcohol, glycerin, or a combination of these. In one embodiment, tingling agents may be employed to provide a tingling, prickling, or numbing sensation to the user. Tingling agents include, but are not limited to: Jambu or paracress oleoresin (Spilanthes sp.), in which the active ingredient is spilanthol; Japanese pepper extract (Zanthoxylum peperitum), which includes the ingredients known as Saanshool-I, Saanshool-II, and Sanshoamide; perilartin; 4-(1-menthoxymethyl)-2-phenyl-1,3-dioxolane; black pepper extract (Piper nigrum), which includes the active ingredients chavicin and piperine; echinacea extract; gooseberry extract; trans-pelitorin; and red pepper oleoresin, or a combination thereof. In one embodiment, alkylamides extracted from materials such as jambu or sanshool may also be included. High intensity sweetener Each region (e.g., the hard candy shell, center filling, coating, additional regions, or a combination thereof) may optionally comprise a high-intensity sweetener. More than one high-intensity sweetener may be used in each region, and the high-intensity sweetener(s) in each region may be different from or the same as the high-intensity sweetener(s) in another region of the product. As used herein, a high-intensity sweetener means an agent having a sweetness greater than that of sucrose. In one embodiment, a high-intensity sweetener has a sweetness that is at least 100 times greater than that of sugar (sucrose) by weight, specifically, at least 500 times the sweetness of sugar by weight.In one embodiment, a high-intensity sweetener is at least 1,000 times sweeter than sugar by weight, more specifically, at least 5,000 times sweeter than sugar by weight. The high-intensity sweetener may be selected from a wide range of substances, including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners extracted from naturally occurring water-soluble sweeteners, dipeptide-based sweeteners, and protein-based sweeteners. Combinations comprising one or more sweeteners or one or more of the aforementioned types of sweeteners may also be used. Without being limited to specific sweeteners, representative categories and examples include: water-soluble sweetening agents, such as dihydrochalcones, monellin, steviosides, rebaudiosides, glycyrrhizin, dihydroflavenol, monatin, and L-aminodicarboxylic acid aminoalkenoic acid ester-amides, such as those described in U.S. Patent No. 4,619,834, or a combination thereof; Water-soluble artificial sweeteners, such as soluble salts of saccharin, i.e., sodium or calcium saccharin salts, cyclamate salts, acesulfame salts, such as the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-2,3-oxazin-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-2,3-oxazin-4-one-2,2-dioxide (Acesulfame K), the free acid form of saccharin, or a combination thereof; dipeptide-based sweeteners, for example, sweeteners derived from L-aspartic acid, such as L-aspartyl-L-phenylalanine methyl ester (Aspartame), and the substances described in U.S. Patent No. 3,492,131, L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-t¡ethanil)D-alaninamide hydrate (Alitame), methyl esters of L-aspartyl-L-phenylglycerin and Laspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine; L-aspartame-L-(lcyclohexen)-alanine, neotame or a combination of these; water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, such as steviosides and compounds derived from stevia, such as, but not limited to, steviol glycosides, such as rebaudiosides including rebaudioside A, and the like, monk fruit extract, lo han quo and compounds derived from lo han quo, such as iso-mogroside V and the like, chlorinated derivatives of common sugar (sucrose), e.g., derivatives of chlorodeoxysugar, such as derivatives of chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for example, under the product designation Sucralose; examples of derivatives of chlorodeoxysucrose and chlorodeoxygalactosucrose include, but are not limited to: 1-chloroΓ-deoxysucrose; 4-chloro-4-deoxy-α-D-galactopyranos / 1-α-D-fructofuranoside or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-α-D-galactopyranos / 1-chloro-1-deoxyβ-D-fructofuranoside or 4,R-dichloro-4,R-dideoxygalactosucrose; R,6'-dichloro,6'-dideoxysucrose; 4-chloro-4-deoxy-alpha-D-galactop¡ranos¡ll,6-dichloro-l,6-d¡deoxy¡beta-D-fructofuranoside or 4,r,6'-trichloro-4,í,6'-trideoxy¡galactosucrose; 4,6-dichloro crzbnn / ιζηζ / Ε / γίΛΐ. 4,6-d¡desox¡-alpha-D-galactopyranos¡l-6-chloro-6-desox¡-beta-D-fructofuranos¡do or 4,6,6'trichloro-4,6,6'-tridesoxygalactosacarosa; 6,l',6'-trichloro-6,r,6'-tridesoxysacarosa; 4,6d¡cloιΌ-4,6-d¡desoxl alpha-D-galacto-p¡ranos¡ll,6-d¡cloιΌ-l,6-d¡desoxy-beta-Dfructofuranos¡do or 4,6,l',6'-tetrachloro4,6,l',6'-tetradesoxygalacto-sacarosa; 4,6,1',6'tetradesoxi-sacarosa or a combination of these; protein sweeteners, such as thaumatococcus danielli, talina or a combination of these; and sweeteners based on amino acids. Dye Each region (e.g., the hard candy shell, center filling, coating, additional regions, or a combination thereof) may optionally comprise a colorant. More than one colorant may be used in each region, and the colorant(s) in each region may be different from or the same as the colorant(s) in another region of the product. Colorants (coloring agents, colors, dyes) may be used in quantities effective to produce a desired color for the particular product region. Suitable coloring agents include natural food pigments, colorants, and dyes suitable for applications in food, pharmaceuticals, and cosmetics. Suitable colors include annatto extract (E160b), bixin, norbixin, astaxanthin, dried beets (beetroot powder), beetroot red / betanin (E162), ultramarine blue, canthaxanthin (E161g), cryptoxanthin (E161c), rubixanthin (E161d), violaxanthin (E161e), rhodoxanthin (E161f), caramel (E150(ad)),β-apo-S'-carotenal (E160e), β-carotene (E160a), alpha-carotene, gamma-carotene, beta-apo-8 carotenal ethyl ester (E160f), flavoxanthin (E161a), lutein (E161b), cochineal extract (E120), carmine (E132), carmoisine / azorubine (E122), sodium-copper chlorophyllin (E141), chlorophyll (E140), cooked, roasted and partially defatted cottonseed meal, ferrous gluconate, ferrous lactate, grape color extract, grape skin extract (enocyanin), anthocyanins (E163), Haematococcus algae meal, synthetic iron oxide, iron oxides and hydroxides (E172), fruit juice, vegetable juice, flour of dried seaweed, tagetes (Aztec marigold) flour and extract, carrot oil, corn endosperm oil, paprika, paprika oleoresin, Phaffia yeast, riboflavin (E101), saffron, titanium dioxide, turmeric (E100), turmeric oleoresin, amaranth (E123), capsanthin / capsorbin (E160c), lycopene (E160d), FD&C Blue No. 1, FD&C Blue No. 2,FD&C Green No. 3, FD&C Red No. 3, FD&C Red No. 40, FD&C Yellow No. 5 and FD&C Yellow No. 6, tartrazine (E102), quinoline yellow (E104), sunset yellow (E110), cochineal red (E124), erythrosine (E127), patent blue V (E131), titanium dioxide (E171), aluminum (E173), silver (E174), gold (E175), rubine pigment / lithol rubine BK (E180), calcium carbonate (E170), carbon black (E153), PN black / Crznnn black / Brilliant BN (E151), S green / Acid brilliant BS (E142), or a combination of these. In one form, certified colors may include FD&C aluminum lacquers or a combination of these. A complete enumeration of all FD&C dyes and their corresponding chemical structures can be found in the Encyclopedia of Chemical Technology, 4th edition, volume 1, pages 492 to 494, the text of which is incorporated by reference in this description. Coloring agents may also include food-grade glitter or food-grade pearlescent pigments. Edible glitter may include a food coloring and a carrier such as a sugar, sugar alcohol, saccharide, disaccharide, polysaccharide, hydrocolloid, or a combination thereof. Examples of glitters include the commercial glitter Edible Glitter™ from Watson Inc. of West Haven, CT. The coloring may include food-grade pearlescent pigments prepared from mica, optionally coated with titanium dioxide, iron oxide, and the like. The hard candy shell region may optionally further comprise a colorant in an amount such that the core filling composition region is visually perceptible through the shell region. In one embodiment, the hard candy shell region comprises glitter or other colored flecks. In one embodiment, the hard candy shell region may be transparent, translucent, or transparent and colorless. In one embodiment, the hard candy shell region contains a colorant in an amount to permit the core filling region to be visible. Food acid or salt of this The central filling region contains an effervescent composition comprising a food acid. In addition, each of the coating region and the hard candy shell, or a combination thereof, may optionally comprise a food acid or a salt thereof. More than one food acid or salt thereof may be used in each region, and the food acid or salt thereof in each region may be different from or the same as the food acid or salt thereof in another region of the product. Food acids can be in their free or regulated form. Examples of food acids and food acid salts include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, gluconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, and alkali or alkaline earth metal salts of these (e.g., sodium citrate dihydrate), or a combination thereof. Functional ingredients Illustrative functional ingredients for use in the product include a breath freshener, an oral or dental hygiene agent, a herbal component, an appetite suppressant, a vitamin, a micronutrient, an oral moisturizing agent, a throat care agent, an energy booster, a concentration enhancer, or a combination of these. Processes for manufacturing the hard candy for the cover region Hard sweets can be prepared using methods known in the art of hard sweets, for example, boiled hard sweets. Apparatus specifically designed for manufacturing hard sweets includes cooking and mixing equipment known in the art of candy making, and the appropriate apparatus will be obvious to someone skilled in the art. Generally, the preparation of the hard candy composition of the coating region includes mixing and heating, forming a hard candy composition melt of a substantially non-hygroscopic sugar saccharide or polyol and optionally, other sugar components and / or a diluent such as water; cooking the melt; removing excess moisture from the melt, for example, reducing the moisture content to less than approximately 2 to approximately 3 percent by weight based on the total weight of the melt; cooling the melt through mixing until the melt is a malleable mass having a plastic-like consistency; while the melt is a plastic-like mass, incorporating optional additional ingredients such as flavor, color, etc.; and shaping the plastic-like mixture into a hard candy of the desired size and shape.The process may also include a step of forming a central filling region in the hard candy surrounded by the hard candy composition in the form of a shell. The moisture content of the hard candy composition melt can be from approximately 0 to approximately 5% by weight based on the total weight of the hard candy composition melt, specifically from approximately 0.5 to approximately 4% by weight, and even more specifically from approximately 1 to approximately 3% by weight. Known methods in the technique of making hard boiled sweets include those that use fire ovens, vacuum ovens, and scraped surface ovens, also known as high-speed atmospheric ovens. In a method using fire ovens, the desired amount of the substantially non-hygroscopic sugar saccharide or polyol and any other sugar components are dissolved in water by heating them in a kettle until dissolved. Additional sugar polyol components and / or saccharides may be added, and cooking continues until a final temperature of approximately 145 to approximately 165 degrees Celsius is reached. The mixture is then cooled, molded into a plastic-like mass, and blended with optional ingredients such as flavorings, colorings, regulating agents, high-intensity sweeteners, and other optional additives. In a suitable example of a method using vacuum ovens, the saccharide components are boiled at a temperature of approximately 125 to approximately 132 degrees crznnn / ιζηζ / E / γίΛΐ Celsius, a vacuum is applied, and the excess water evaporates without further heating. When cooking is complete, the mixture is a semi-solid mass with a plastic-like consistency. Optional additional ingredients are mixed into the mass using conventional methods. In a method using scraped-surface ovens, a film of a mixture of the saccharide components is spread onto a heat exchange surface and heated to approximately 165 to 170 degrees Celsius in a few minutes. The composition is then rapidly cooled to approximately 100 to 120 degrees Celsius and molded into a plastic-like mass, into which optional additional ingredients are mixed. In the methods described above, the cooking temperature must be high enough to remove water from the mixture. When using a vacuum, lower temperatures can typically be used. In these methods, the additive(s) are specifically mixed for an effective time to provide uniform distribution of the materials, for example, from approximately 4 to approximately 10 minutes. Once the composition has been properly tempered, it can be cut into moldable portions or otherwise formed into the desired shapes and sizes using forming techniques such as those known in the art. The resulting melted hard candy composition can optionally be fed directly into a process for preparing the product with a center filling. Experts in the technique can adapt the preparation process to provide hard treats that have a desired configuration, including a single layer or multiple layers that have two or more layers (e.g., three layers), and shapes that have a core with a central filling. Processes for manufacturing the candy with a central filling In one embodiment, the method for preparing a hard, center-filled candy comprises extruding a center-filled string from a hard candy composition melt, wherein the string includes a center-filling composition; sizing the center-filled string; feeding the sized center-filled string into a forming mechanism; forming individual pieces from the sized center-filled string; and optionally coating at least a portion of the surface of the individual pieces to form the coated center-filled hard candy. Coating processes The hard candy with a central filling can optionally be coated, e.g., with a soft coating, a hard coating, or a sandblasted coating. The soft sugar coating, hard sugar coating, and sandblasting processes known in the art can be used in the process of coating the hard candy pieces with a central filling. In one embodiment, the coating process involves a soft sugar coating process to form a hard candy with a central filling and a soft sugar coating. In one embodiment, a hard candy product with a central filling comprises a central filling region comprising at least one effervescent composition; at least one hard candy shell region comprising a hard boiled candy; at least one coating region that is not a hard boiled candy, specifically a soft sugar coating, a hard sugar coating, or a sand coating; and wherein the hard candy shell region, and optionally the central filling region, the coating region, or a combination thereof, comprises at least one flavoring.In a further embodiment, at least the flavoring in the shell region or the flavoring in the coating region exhibits increased flavor release after exposing the core filling region to a solvent such as water, and wherein the flavor release is at least 225% greater than the initial value before exposing the core filling region to the solvent, specifically from approximately 250% to approximately 500%, more specifically from approximately 275% to approximately 450%, and still more specifically from approximately 300% to approximately 400%. In a further embodiment, the flavor release can be measured using proton transfer reaction time-of-flight mass spectrometry (PTR-MS). In one embodiment, a hard candy product with a center filling comprises a center filling region comprising at least one effervescent composition or comprising at least one powder or particulate composition; at least one hard candy shell region comprising a hard boiled candy; at least one coating region excluding a hard boiled candy; wherein the hard candy shell region, and optionally the center filling region, the coating region, or a combination thereof, comprises at least one flavoring; wherein at least the flavoring of the shell region or the flavoring of the coating region exhibits increased flavor release after exposing the center filling region to a solvent; and wherein at least the flavoring of the shell region or the flavoring of the coating region exhibits increased flavor release after exposing the center filling region to a solvent.and wherein the ratio of flavor release rate before and after exposure of the core filler increases by at least 150%, specifically from approximately 225% to approximately 800%, more specifically from approximately 250% to approximately 700%, and even more specifically from approximately 300% to approximately 600%, and still more specifically from approximately 400% to approximately 500% due to the core filler composition for a flavoring contained in the coating region or the hard candy shell region. In a further modality, flavor release can be measured using proton transfer reaction time-of-flight mass spectrometry (PTR-MS). crznnn / ιζηζ / E / γίΛΐ The features and advantages are shown in more detail in the following examples, which are provided for illustrative purposes only and should not be interpreted in any way as limiting the invention. The foregoing and other embodiments are further illustrated in the following examples, which are not intended to limit the effective scope of the claims. All parts and percentages in the examples and throughout the specification and claims are by weight of the final composition unless otherwise specified. Examples Example 1: Hard candies with a powdered center filling and a soft sugar coating are prepared with a hard boiled caramel shell. The center filling contains an effervescent composition. The weight ratio of coating:shell:center filling was 5.1:90.2:4.7. The shell composition is shown in Table 1, the center filling composition in Table 2, and the coating composition in Table 3. Table 1: Composition of hard candy coating crznnn / ιζηζ / E / γίΛΐ Component % by weight Isomalt 95.88-99.95 High intensity sweetener 0-0.12 Flavor 0.05-2.6 Food acid 0-1.38 Processing aid 0-0.01 Color 0-0.01 Total 100 Table 2: Composition of central filling Component % by weight Isomalt (crystalline particles), xylitol, etc. 75.75 - 86 Sodium bicarbonate 8-10 Food acid (e.g. citric acid, anhydrous) 6-9 Flavor 0-2 Color 0-0.15 High intensity sweetener 0-0.1 Magnesium stearate 0-3 Total 100 Table 3: Coating composition Coating Syrup Component % by weight Xylitol 40-55 Gum Arabic 7-13 Food Acid 0-15 Color 0-1.5 High-Intensity Sweetener 0-0.5 Water 20-30 Total 100 Coating Powder Mix Component % by weight Xylitol 80-85 Gum Arabic 15-20 Total 100 Coating Component % by weight Coating Syrup 18-28 (dry weight) Flavor 0-2 Coating Powder 22-32 Xylitol Powder 40-55 Carnauba Wax 0.7-1.0 Total 100 A hard candy shell composition was prepared according to the composition in Table 1 above. The shell is generally prepared by cooking a mixture of isosomalt and water at approximately 155°C, optionally under vacuum to achieve a moisture content equal to or less than 3% by weight. The cooked mixture is cooled slightly, and high-intensity sweetener, flavoring, food acid, coloring, etc., if used, are added to the cooled mixture to form a shell melt 10, which is kept as a melt for the core-filling process. The core filling composition in Table 2 is generally prepared by homogeneously mixing the core filling ingredients. The coating syrup is generally prepared by combining the ingredients listed in Table 3 with heating to form a syrup. The coating powder mixture in Table 3 is generally prepared by adding the ingredients together and forming a homogeneous mixture. Hard candy with a center filling is typically prepared by an extrusion process where a strand of melt-coated material is formed with a powdered center filling composition. The strand is sized and then fed into a forming mechanism to create uncoated hard candy pieces with a center filling. The pieces are then coated with a soft sugar coating using alternating layers of coating syrup and powdered coating composition or particulate xylitol to achieve a soft sugar coating, as shown in Table 3. Example 2: Structural Analysis Structural analysis of the final confection using microscopy demonstrated the successful production of three distinct regions: an outer coating region with a soft sugar coating surrounding a hard boiled-toffee shell region, which in turn surrounds a powdered core filling region. The analysis included scanning electron microscopy, light microscopy, and micro-CT scanning, as well as photographs of the sectioned confection. The coating region was shown to have a clear border with the hard boiled-toffee shell region in both light and scanning electron microscopy. The powdered core filling region is easily visible in micro-CT, as well as in light microscopy. Example 3: Flavor Release Analysis The different regions of the final confection also led to distinct flavor release profiles. The use of these various product regions to introduce flavors in a controlled manner at different points during consumption is demonstrated below. Testing was completed using proton transfer reaction time-of-flight mass spectrometry (PTR-MS) to establish flavor release profiles. Prior to the PTR-MS experiments, gas chromatography-mass spectrometry (GC-MS) analysis of the candy regions was initially used to identify the flavoring compounds in each region. A candy sample or a region of the candy was dissolved in 20 mL of Milli-Q® water (purified) and 20 mL of dichloromethane for 90 minutes with stirring using a magnetic stirrer. The dichloromethane layer was then filtered into a GC flask and analyzed using GC-MS. The flavoring compounds were identified through their mass spectra using the NIST library. The PTR-MS experiments were performed using the following procedure. A 1 L round-bottom, four-necked flask was heated in a water bath (37 °C). 30 mL of Milli-Q® water was injected into the flask and heated for 5 minutes under stirring using a magnetic stirrer. A sample of the candy was placed in the flask, and measurements were taken until the candy was completely dissolved (approximately 8 minutes) after stirring with a magnetic stirrer. The concentration of volatile flavoring compounds was measured from the gas above the surface of the water containing the candy. Measurements were performed in duplicate. The bottom (average of 30 seconds of measuring the flask with 30 mL of Milli-Q® water) was subtracted for each volatile compound, and the release curves were plotted as the average of the duplicate measurements.Figure 1 illustrates the in vitro PTR-MS analysis setup and illustrative time-intensity curves (time in seconds vs. m / z intensity of a flavoring compound). A flavoring compound is defined as an m / z value as observed in the PTR-MS and / or GC-MS results. These may correspond to one or more flavoring chemical compounds by attributing the mass spectra to the corresponding compound using the NIST library. Figure 2 shows flavoring compounds in the coating and shell regions of a final product, normalized to the concentration at the point of complete coating dissolution. For a sufficient time before complete coating dissolution, the figure demonstrates that the normalized PTR-MS concentrations of the coating and shell flavoring compounds are approximately comparable, with the shell showing a lower average concentration. Sufficiently after complete coating dissolution, the normalized PTR-MS concentration of the shell flavoring compounds shows a higher concentration than that of the shell flavoring compounds. Sufficiently after exposure of the hard candy shell region, the flavoring compounds in the hard candy shell region are higher than the flavoring compounds in the core and coating regions when normalized to the final concentrations over the entire PTR-MS measurement period. Subsequently, when the core is exposed to water, the flavoring compounds contained in the hard candy shell region accelerate their release relative to their levels before core exposure. This can be demonstrated by the increased average slope of the flavoring compound concentrations after the core is exposed to water (Figure 3), compared to products manufactured without a core (Figure 4).The improved release of the flavoring compound was unexpected, given that the flavoring compounds exhibiting enhanced release are not contained in the core filler region. These results suggest that the effervescent composition of the core filler region accelerates the release rates of the flavoring compounds from the surrounding regions (coating and / or shell regions). Furthermore, the flavoring compounds in the shell region can be formulated to be the same as those in the core filler region, thereby further accelerating the release rate of the flavoring compound. Conversely, when there is no core filler in the product, the average slopes of all flavoring compounds (coating and shell) did not demonstrate an increase in release rate. See Figure 4. The flavor compounds of interest that were measured using PTR-MS are shown in Table 4 below along with the region of the product where the compound is located. The release rate of the flavoring compound from a coated hard candy with a center filling was measured as the slope of the line generated from a linear least-squares curve fitted to the normalized flavoring compound concentration measured by PTR-MS in the gas above the solvent versus dissolution time. Two time periods were linearly fitted using the least-squares method: 4–5.2 minutes of dissolution (significantly before exposure of the center filling region to the solvent system) and 7–8 minutes (significantly after exposure of the center filling region to the solvent system). The coated hard candy without the center filling region was compared to the coated hard candy with the center filling, where the absence of the center filling region was the only difference between the two products.The flavoring compound concentrations were normalized from 0-100%, where 100% is the maximum concentration observed during the test period. Slopes are reflected in % ppm per minute. In the coated hard candy without the core filling region, the ratio of the flavoring compound's release rate before core exposure to the flavor release rate after the core would have been exposed ranged from 64% to 221%, depending on the flavoring compound. This contrasts with the coated hard candy with a core filling, which showed a ratio between 226% and 800%, depending on the flavoring compound. The results include flavoring compounds contained only in the coating region, only in the shell region, or only in both the coating and shell regions. These results demonstrate that the core filling region, which comprises the effervescent composition, is capable of significantly increasing the release rate of flavoring compounds not contained within the core filling region.If this relationship is defined as the increase in slope, the ratio of increases in slope of the coated hard candy with a center filling compared to the uncoated hard candy ranged from 158–782%, showing that the finding is a significant increase in slope, even for flavorings not contained in the center filling region. The results of the analysis are provided in Table 4, corresponding to the coated uncoated hard candy without center filling and the coated hard candy with center filling. crzbnn / ιζηζ / E / γίΛΐ Table 4: Release of flavoring compound Ratio between unfilled candy and filled candy 154% 168% 143% 202% 260% 176% 176% 282% θ' 00 C\l 207% 575% Central filling Ratio between before exposure and after exposure 226% 254% 286% 281% 376% 260% 278% 457% 520% ​​384% 525% Slope after exposure of the central filling 23.36 25.47 27.86 26.76 32.45 25.90 25.36 34.95 38.17 32.02 00 00 co ΓΌ Slope before exposure of the central filling 10.33 10.04 9.73 9.53 8.62 9.96 9.12 7.66 7.34 8.34 7.41 Without center filling Ratio between before exposure and after exposure 106% 103% 120% 89% 91% 101% 106% 99% 130% 109% 68% Slope after exposure of center filling 15.18 15.14 19.55 13.28 12.46 14.68 14.39 12.39 17.49 15.47 6.76 Slope before exposure of center filling 14.35 14.75 16.27 14.90 13.72 14.58 13.52 12.49 13.45 14.14 9.98 It is found in le^uao ouanay OOOOOO 2 OOO z OO eijaiqno cñ iñ <ñ cñ cñ cñ cñ cñ o cñ cñ cñ cñ cñ cñ o cñ cñ cñ cñ cñ cñ cñ o cñ cñ cñ cñ cñ cñ cñ o cñ cñ cñ cñ cñ cñ cñ o cñ cñ cñ cñ cñ cñ cñ o oooooooo cñ cñ cñ cñ Flavoring compound m / 7 de1 no3 1 mácido. isoamyl acetate m / z 163,076 methyl cinnamate m / z 171,139 methyl-3-nonenoate m / z 141,128 melonal m / z 159,139 isoamyl isobutanoate m / z 173,0154 m / z m / z. cis3-hexenylacetate m / z 109,065 of benzylic alcohol m / z 127,112 of 6methyl-5-heptene-2- one m / z 133,065 of cinnamaldehyde. crznnn / ιζηζ / Ε / γίΛΐ 191% 264% 209% 209% 217% 348% 200% 235% 228% 158% 431% 289% 782% 209% 427% p PP p P pp PPP >p ,p ,ppp θ'· θ' o θ' oo θ' oo θ' oo θ' θ' o O ps» O in LO pS» ps^ exi LA m 0 in 1—i LA O in Φ A LO iH LA LO 00 0 in LA A exi LO LO LA in CO LO 1—1 rxi rxi in in CO rxi i—li—l LA in in A. in in rxi co rxi LA LA O LA LO o A» in LíS in rxi co η—Ι LA in O in rxi in Al in in in in in in in rxi in in co co σ» Al θ'» CO σ» or pX, in pS,, exi or IA LO or A exi Al or A in LO or in co 09 LO co in LO LO LO oó LA p PPPPPPPP p ,p ,p .ppp θ' θ' θ' θ' θ' θ' θ' θ' θ' θ' θ' θ' θ' θ' A in ex] CO i—l px. lO in rxi rxi CO in O 1—1 in O in rxi p*^ ai o OO co Al LO i—l in 1—1 i—li—l rxi i—li—l iH i—li—li—l Al m in iH rxi 00 px. LO exi co pX, in A pv, A σ» pv, lO O oo iH LA in OO in Al IA in LA LA ps, rxi px LA LA LA in «ς]- LA LA o iI i—li—li—li—li—ii—li—l iH 1—1 i—li—li—l in i—l LO p^ rxi O LA co CO ps.A p^ LO LO lO in AA Γν, LO in in in in in LA i—l ps^ LA in LA rxi C3 ps. rxi i—l iI iH i—li—li—I i—li—l iH i—li—li—li—li—l OOOOOOOO 2 in in in in in in in ooo 0 in in in in in in in in in in in ooooooo in in in in in in A φ in in φ Φ φ e amilo e ibuesa e nentol 1^ (V o φ e p- φ Φ _Q φ OO tj 73 73 Ό 13 £ 73 C 13 o ο K 73 73 73 73 x 73 ό 8 lo .y pX, LA LA exi Ό ΓΜ 2 o Φ 7^ ps 00 o θ in in c CO in _ LA LA LA in _ in μ- Tf- S ti. 00 s_ i—l rxi en = AA Ό5 O . <p la o co 3.0 ia o i—1 φ c ό la -m 7.0>of 5.0 of i—l Φ 73 in _ _ J -P . =3 Φ A Φ _ O (yi—. i—l THE _ i—l is in ¿y<D 7.1 5.2 ste u- .y o । LA Φ Al S «roo en Q LA O n o LA o p ~ A CO φ i—i fO > > EA? m / z 1 hexer m / z 1 vanillin m / z 1 furan ~ oo \ tj ω E / 9 E m / z 1 acetal m / z 1 ketone m / z 1 acetal m / z 1 cineol terpene m / z 1 diphenine m / z 1 orne m / z 1 citral m / z 2 m / z 2 cezfrnn / Lznz / Ε / γΐΛΐ The same in vitro PTR-MS experiment was repeated for two comparative center-filled candies, Comparatives A and B. Comparative sample A is a three-layer soluble confection comprising a jelly layer, an opaque chewy candy layer, and an outer sandy layer. The PTR-MS analysis results revealed no discernible trend in the release of the flavoring compound from the flavoring compounds contained in the different layers of the comparative sample. Similarly, there was no abrupt and consistent increase in the release rate of the flavoring compound. When measuring the slope at the same two time intervals, the percentage increase in the slope for Comparative A ranged from 22–110%, significantly less than the tested illustrative invention. The analysis results are provided in Table 5. Comparative B is a hard candy with a sour powdered center filling and no coating layer. The PTR-MS analysis results revealed no discernible trend among the flavoring compounds released from different regions, as all but one flavoring compound was found primarily in the coating. Similarly, there was no abrupt and consistent increase in the release rate of the flavoring compound after complete exposure of the center filling to the solvent. When measuring the slope at the same time intervals, the percentage increase in slope after exposure of the center filling ranged from 133–214%, significantly less than the tested illustrative invention. Exposure of the center filling of the Comparative B sample occurred at approximately 6.5 minutes. The analysis results are provided in Table 6. Table 5: Release of flavoring compound from comparative A CP7bnn / 1 7Π7 / E / YILI It is found in Comparative A Flavoring Compound Full Caramel Coating Center Filling Flavor release rate (slope) before center filling exposure % max. ppm / minute Flavor release rate (slope) after center filling exposure % max. ppm / minute Ratio between before and after exposure m / z 89.09700 of isoamyl alcohol, 1-pentanol YNY 12.88 12.13 0.94 m / z 97.02900 of furfural YNY 11.40 10.66 0.94 m / z 99.04500 of furfural alcohol YNY 11.81 12.61 1.07 m / z 103.11200 of 1,2-hexanol YYY 10.39 11.38 1.09 m / z 107.05000 of benzaldehyde YNY 9.40 5.06 0.54 m / z 127.03952 of maltol, HMF YNY 14.88 14.47 0.97 m / z 127.11200 of 6-methyl-5heptene-2-one YYY 15.19 14.96 0.98 m / z 141.12790 of Ε-2-nonenal, melonal YNY 13.58 11.95 0.88 m / z 145.12300 of ethyl-2-methylvalerate, ethyl hexanoate, hexyl acetate YYY 14.10 13.70 0.97 m / z 155.10699 follona, ​​methyl-2octynoate YYN 13.53 14.60 1.08 m / z 171.08099 diphenyl ether YYY 14.02 10.87 0.78 m / z 171.13850 of metí 1-3nonenoate YYY 14.04 10.71 0.76 m / z 173.15416 isoamyl-3-methylbutanoate, ethyl octanoate YYY 12.67 12.84 1.01 Table 6: Release of flavoring compound from comparative B cr?bnn / 1 7P7 / E / YILI It is found in Comparative B Flavoring Compound Full Caramel Coating Center Filling Flavor release rate (slope) before center filling exposure % max. ppm / minute Flavor release rate (slope) after center filling exposure % max. ppm / minute Ratio between before and after exposure m / z 61.02800 of acetic acid YYY 12.58 18.54 1.473665 m / z 89.09700 of isoamyl alcohol, 1-pentanol YYY 13.55 17.96 1.325651 m / z 103.11200 of 1,2-hexanol YYY 5.97 12.58 2.104972 m / z 117.09156 of hexanoic acid YYY 12.59 19.92 1.58144 m / z 131.10721 of ethyl-2-methylbutanoate, isoamyl acetate YYY 9.71 16.04 1.651849 m / z 141.05499 ethyl maltol YYY 10.84 23.24 2.143438 m / z 145.12300 ethyl-2methylvalerate, ethyl hexanoate, hexyl acetate YYY 11.52 17.22 1.494599 m / z 187.20599 1-dodecanol YYY 12.97 23.44 1.807675 m / z 141.12790 Ε-2-nonenal, melonal YYN 12.23 23.51 1.923267 m / z 97.02900 furfural YNY 11.97 22.47 1.876395 m / z 99.04500 furfural alcohol YNY 12.73 20.91 1.642682. m / z 101.09664 hexanal, cis-3hexen-l-ol YNY 13.02 24.25 1.862791 m / z 119.03400 succinic acid YNY 13.14 17.71 1.347731 m / z 173.15416 isoamyl-3methylbutanoate, ethyl octanoate YNY 13.00 18.76 1.442885 m / z 187.17000 isopentyl hexanoate YNY 13.12 23.67 1.80362 m / z 201.18500 hexyl hexanoate, ethyl decanoate YNY 13.15 17.78 1.351921 m / z 215.20100 isoamyl octanoate YNY 12.88 20.99 1.628898 m / z 229.21700 ethyl laurate YNY 13.97 19.83 1.419801 As used in this description, the terms that comprise (in addition, include, etc.), that have, and that include are inclusive (open) and do not exclude additional elements or procedural steps not mentioned. The singular forms un, una, el, and la include plural referents, unless the context clearly indicates otherwise. For example, both the phrase at least one of [element] and the phrase un / una [element] can include one or more of the element. The endpoints of all intervals referring to the same feature or component can be combined independently, and include the aforementioned endpoint. The term a combination of these means that two or more elements from the group described are present in the combination. The word o means and / or. Although the invention has been described with reference to an illustrative embodiment, those skilled in the art will understand that various changes are possible and that equivalent elements can be substituted without departing from the scope of the invention. Furthermore, any modifications can be made to adapt a particular situation or material to the descriptions of the invention without departing from its scope. Therefore, it is intended that the invention not be limited to the particular embodiment described as the best contemplated way of carrying out this invention, but rather that the invention include all those that fall within the scope of the appended claims.

Claims

1. A hard candy with a central filling, characterized in that it comprises: a central filling region comprising at least one effervescent composition; at least one hard candy shell region comprising a hard boiled caramel; at least one coating region comprising a soft sugar coating; and wherein the hard candy shell region, and optionally the central filling region, the coating region, or a combination thereof, comprises at least one flavoring.

2. A hard candy with a central filling, characterized in that it comprises: a central filling region comprising at least one effervescent composition; at least one hard candy shell region comprising a hard boiled candy; at least one coating region excluding a hard boiled candy; wherein the hard candy shell region, and optionally the central filling region, the coating region, or a combination thereof, comprises at least one flavoring; wherein at least the flavoring of the shell region or the flavoring of the coating region exhibits an increased flavor release after exposing the central filling region to a solvent; and wherein the flavor release is at least 225% greater than the initial value before exposing the central filling region.

3. A hard candy with a central filling, characterized in that it comprises: a central filling region comprising at least one effervescent composition; at least one hard candy shell region comprising a hard boiled candy; at least one coating region excluding a hard boiled candy; wherein the hard candy shell region, and optionally the central filling region, the coating region, or a combination thereof, comprises at least one flavoring; wherein at least the flavoring of the shell region or the flavoring of the coating region exhibits an increased flavor release after exposing the central filling region to a solvent; and wherein at least the flavoring of the shell region or the flavoring of the coating region exhibits an increased flavor release after exposing the central filling region to a solvent;and where the ratio of flavor release rate before and after exposure of the core filling increases by at least 150% due to the core filling composition for a flavoring contained in the coating region or hard candy cover region.

4. A hard candy with a central filling, characterized in that it comprises: a central filling region comprising at least one powder or particulate composition; at least one hard candy shell region comprising a hard boiled candy; at least one coating region excluding a hard boiled candy; wherein the hard candy shell region, and optionally the central filling region, the coating region, or a combination thereof, comprises at least one flavoring; wherein at least the flavoring of the shell region or the flavoring of the coating region exhibits increased flavor release after exposure of the central filling region to a solvent;and where the ratio of flavor release rate before and after exposure of the core filling increases by at least 150% due to the core filling composition for a flavoring contained in the coating region or hard candy cover region.

5. The confectionery according to any one of the preceding claims, further characterized in that the central filling region comprises a powder composition or a particulate composition.

6. The confectionery according to any one of the preceding claims, further characterized in that the central filling region comprises xylitol, erythritol, maltitol, mannitol, sorbitol, polyglycitol, isosomalt, sugar, glucose, allulose, tagatose, lactose, fructose, or a combination thereof; powders, particles or dehydrated fruits or vegetables.

7. The confectionery according to any one of the preceding claims, further characterized in that the effervescent composition comprises a food acid, specifically citric, lactic, tartaric, fumaric, malic or a combination thereof; and wherein the effervescent composition comprises an alkali, alkaline earth or Group 8 metal carbonate or bicarbonate, specifically a sodium, potassium, calcium, magnesium or ferrous carbonate or bicarbonate, or a combination thereof.

8. The confectionery according to any one of the preceding claims, further characterized in that the central filling region, the hard confectionery cover region, and the coating region comprise a sugar polyol having a negative enthalpy of solution.

9. The confectionery according to any one of the preceding claims, further characterized in that the hard confectionery coating region completely surrounds the central filling region.

10. The confectionery according to any one of the preceding claims, further characterized in that the coating region partially or completely surrounds the hard confectionery cover region.

11. The confectionery according to any one of the preceding claims, further characterized in that the hard confectionery coating region comprises aspartame, sucralose, acesulfame potassium, steviol glycoside, monk fruit extract, xylitol, erythritol, maltitol, mannitol, sorbitol, polyglycitol, isosomalt, sucrose, honey, syrups, juices, powders or concentrates of fruits or vegetables, glucose, allulose, xylose, arabinose, tagatose, lactose, fructose, kestose, isomaltulose, isomalto-oligosaccharides, gentio-oligosaccharides, celodextrins, raffinose, maltodextrin, beta-glucans, oligodextran, polydextrose, or a combination thereof.

12. The confectionery according to any one of the preceding claims, further characterized in that the central filling region or coating region comprises aspartame, sucralose, acesulfame potassium, steviol glycoside, monk fruit extract, xylitol, erythritol, maltitol, mannitol, sorbitol, polyglycitol, isomalt, sucrose, glucose, allulose, xylose, arabinose, tagatose, lactose, fructose, kestose, isomaltulose, isomalto-oligosaccharides, gentiooligosaccharides, celodextrins, raffinose, maltodextrin, beta-glucans, oligodextran, polydextrose, or a combination thereof.

13. The confectionery according to any one of the preceding claims, further characterized in that a flavoring of the coating region, a flavoring of the coating region, or a combination thereof, exhibits an increase in the rate of flavor release, as measured in a solvent or gas phase above the solvent, after the central filling region is exposed during contact of the confectionery with the solvent.

14. The confectionery according to claim 13, further characterized in that the flavor release rate is at least 225% higher after exposure of the core filling than before exposure of the core filling for a flavoring contained in the coating region or hard confectionery cover region.

15. The confectionery according to claim 13, further characterized in that the ratio of flavor release rate before and after exposure of the core filling increases by at least 150% due to the core filling composition for a flavoring contained in the coating region or hard confectionery cover region.

16. A method for preparing a hard candy with a central filling, characterized in that it comprises: extruding a core-filling strand from a hard candy composition melt, wherein the strand includes a core-filling composition; sizing the core-filling strand; feeding the sized core-filling strand into a forming mechanism; forming individual pieces from the sized core-filling strand; and coating at least a portion of the surface of the individual pieces to form a coated core-filling hard candy in accordance with any one of claims 1 to 15.