Simultaneous Extrusion of Linear Gummy and Soft Candy Dough
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Solution Overview
Problem
Current methods for producing gummy-containing soft candies face challenges in achieving uniform dispersion and continuous production, leading to productivity issues and difficulties in maintaining the distinct textures of both the gummy and soft candy.
Innovation Solution
The method involves extruding a gummy dough and a soft candy dough simultaneously, using a linear gummy with a water content of 10 to 25 wt% and containing α starch, which is enclosed by the soft candy dough, allowing for improved control and continuous production without machine deposition.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If a linear gummy is prepared in advance by batchwise method, then the gummy can be enclosed by soft candy dough, but the productivity is low and continuous production is difficult
Solution Approach 1:
The patent combines the gummy preparation process with the soft candy dough processing into a single continuous extrusion operation. Both the gummy and soft candy dough are extruded simultaneously through a multi-channel die, eliminating the need for separate batchwise gummy preparation and enclosing steps, thereby achieving continuous production and improved productivity
2Stability of the object's composition
If gummy is dispersed in soft candy dough, then uniform dispersion is achieved, but severe temperature control is required during dispersion
Solution Approach 1:
The patent prepares both the gummy and soft candy dough in advance with predetermined compositions and properties before the extrusion process. The gummy is formulated with specific gelatin and sugar content, and the soft candy dough is prepared with appropriate water and sugar content, allowing them to be extruded together without requiring severe temperature control during the dispersion process itself
3Productivity
If gummy dough is extruded simultaneously with soft candy dough, then continuous production is enabled, but the gummy dough deposits on production machines
Solution Approach 1:
The patent carefully controls the water content of the gummy dough within the range of 10-25 wt%, which is higher than conventional gummy dough. This parameter change in water content modifies the rheological properties of the gummy dough, reducing its tendency to deposit on machine surfaces during simultaneous extrusion with soft candy dough, thereby enabling continuous production
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach ensures favorable properties and textures of both the gummy and soft candy, significantly increasing productivity and enabling continuous production while maintaining the distinct food textures.
Implementation Method 1
a method of producing the gummy-containing soft candy, comprising extruding the gummy dough and the soft candy dough simultaneously
Data Source
AI summary
An object of the present invention is to improve the productivity in producing a soft candy having a new food texture and to provide a gummy-containing soft candy having a new food texture that can exhibit advantage effects of the soft candy and the gummy being used in combination and that is produced at drastically improved productivity and the production method thereof. A gummy-containing soft candy, characterized in that a linear gummy having a water content of 10 to 25 wt % is inserted into a soft candy dough containing one or more carbohydrates as solid matter, as the linear gummy is enclosed by the soft candy dough and the linear gummy contains α starch. The gummy-containing soft candy is produced by simultaneous extrusion of a gummy dough and a soft candy dough.