JP6050438B2 - Transparent and translucent liquid-filled candy; process for its production; sugar-free liquid edible composition; and use thereof - Google Patents

Description

  The present disclosure relates generally to transparent or translucent confectionery having multiple phases, multiple components, and multiple textures; and generally relates to sugar-free liquid edible compositions.

  Hard boiled candy is a known hard solid confectionery with a low moisture content in an essentially amorphous or “glassy” form. Sugar-based hard boiled candy is made by boiling a mixture of sugar, glucose syrup and water until the water content is about 3%. Sugar-free hard boiled candy can be prepared by boiling a mixture of sugar polyol and water, optionally with sugar polyol syrup.

  The type of bulk sweetener used in the preparation of hard boiled confectionery affects the stability of the final hard candy product. The low hygroscopic material is resistant to moisture absorption from the surroundings that can cause crystal formation, particle formation, and product softening. When a hard boiled candy is formulated with a center filling material, the properties of the center filling can affect the stability of the hard boiled candy portion and correspondingly the overall stability of the product.

  There is a need to provide liquid center-filled hard boiled candy with stability during storage that provides consumers with a contrast between solid candy and liquid mouthfeel, and the center fill does not leak from the product. It still exists in the technical field.

  In one embodiment, the confectionery product includes a translucent hard candy shell comprising a first flavor and a liquid center composition, the liquid center composition comprising an oil comprising a second flavor and a colorant. A water-in-water emulsion, where the liquid center composition is completely surrounded by and visible through the hard candy shell; the liquid center composition has a contact angle of less than 80 degrees on the gelatin coated surface . The confectionery product can be prepared by a deposit molding process.

  In one embodiment, one package includes a plurality of deposit confectionery products, the deposit confectionery includes a translucent hard candy shell that includes a first flavoring agent, and a liquid center composition, the liquid center composition comprising: A water-in-oil emulsion comprising a second flavor and a colorant, wherein the liquid center composition is completely surrounded by and visible through the hard candy shell, the liquid center composition being a gelatin coating A contact angle of less than 80 degrees on the surface; each unit of the plurality is not individually packaged; the package includes a moisture-proof overwrap.

In one embodiment, a sugar-free liquid edible composition, wherein the sugar-free liquid edible composition comprises i) a sugar polyol comprising xylitol, ii) glycerin, and iii) an emulsifier. Type emulsion, the emulsifier is a glycerin emulsifier, a polyglycerol emulsifier, or a combination thereof; the weight ratio of sugar polyol: glycerin is 1: 1 to 4: 1.
In certain embodiments, for example, the following are provided:
(Item 1)
A confectionery product,
A translucent hard candy shell containing a first flavor;
A liquid center composition, wherein the liquid center composition is a water-in-oil emulsion comprising a second flavoring agent and a colorant, the liquid center composition being completely surrounded by the hard candy shell, And can be seen through the hard candy shell;
A confectionery product, wherein the liquid center composition has a contact angle of less than 80 degrees on a gelatin coated surface.
(Item 2)
A package comprising a plurality of deposit confectionery products,
The deposit confectionery is
A translucent hard candy shell containing a first flavor;
A liquid center composition, wherein the liquid center composition is a water-in-oil emulsion comprising a second flavoring agent and a colorant, the liquid center composition being completely surrounded by the hard candy shell, And visible through the hard candy shell; the liquid center composition has a contact angle of less than 80 degrees on a gelatin coated surface;
Each of the plurality of units is not individually packaged;
A package wherein the package includes a moisture-proof overwrap.
(Item 3)
Item 3. The confectionery product according to item 1 or 2, wherein the confectionery product has a weight of 0.5 to 6 grams.
(Item 4)
Item 4. The confectionery product according to any one of items 1 to 3, wherein the confectionery product has a shape of a cube, a parallelepiped, a hemisphere, a cone, a truncated cone, a triangular pyramid, a quadrangular pyramid, or a polygonal pyramid.
(Item 5)
The confectionery product according to any one of items 1 to 4, wherein the confectionery product has a cubic shape.
(Item 6)
6. The confectionery product of item 5, wherein the liquid center material does not leak through the hard candy shell after aging the confectionery at 40 ° C. for 8 weeks at 75% relative humidity.
(Item 7)
The liquid center composition is substantially free of voids having a cross-sectional area greater than 0.5% of the cross-sectional area of the confectionery after aging the confectionery at 40 ° C. and 75% relative humidity for 3 weeks. 5. Confectionery product according to 5.
(Item 8)
The confectionery product is cubic, weighs less than 2 grams, has a distance between opposing walls of no more than 0.5 inches (12.7 mm), and 5 of the 6 side walls are substantially straight The confectionery product of item 5, wherein the sixth side wall is arcuate.
(Item 9)
Item 6. The confectionery product of item 5, wherein the liquid center material is visible through all sides of the hard candy shell.
(Item 10)
6. The confectionery product of item 5, wherein the liquid center composition is about 5 to about 20% by weight of the total weight of the confectionery and the confectionery has a weight of less than 2 grams.
(Item 11)
The liquid center substance has a distance between an arbitrary point on the edge of the liquid center and the closest point on the outer wall of the hard candy shell exceeding 0.6 mm, and the path is formed in a path connecting the two points. Item 6. The confectionery product according to item 5, which is arranged in the hard candy shell so that there are no voids exceeding 20% of the distance.
(Item 12)
Item 6. The confectionery product of item 5, wherein the surface of the confectionery includes microcrystallization, thereby preventing the plurality of confectionery from sticking together in a package and leaving the package freely as an individual unit.
(Item 13)
The hard candy shell has an outer surface that allows a plurality of confectionery to flow freely out of the container, the plurality of individual units being STP (25 ° C., 77 ° F., 100 kPa, 14.504 psi, 0 .986 atm) and 30% to 60% relative humidity at least 30 days in direct contact with each other confectionery product.
(Item 14)
Item 5 wherein the hard candy shell and the liquid center composition comprise menthol, and the ratio of the percentage of menthol in the liquid center composition to the percentage of menthol in the hard candy shell is at least 1.5: 1. Confectionery product as described in.
(Item 15)
When the confectionery is consumed, it provides a first flavor sensation that is entirely due to the first flavorant of the hard candy shell and a subsequent second flavor sensation, this second flavor. Item 6. The confectionery product of item 5, wherein the sensation is caused by a combination of the first flavorant and the second flavorant of the liquid-centered composition.
(Item 16)
The liquid center material provides a different taste experience compared to the taste experience before the liquid center material is released;
6. The confectionery product according to item 5, wherein when the side wall of the confectionery is torn and consumed, a part of the liquid center substance remains attached to the inner surface of the hard candy shell one minute after the rupture.
(Item 17)
Item 17. The confectionery product of item 16, wherein at least 20% of the liquid center material remains attached to the inner surface of the hard candy shell 1 minute after tearing.
(Item 18)
When the confectionery is consumed,
The liquid-centered material provides a liquid sensation;
The outer surface of the hard candy shell has a smooth and soft feel;
The taste is refreshing and refreshing;
The liquid center material is not tasted until at least 20% of the hard candy shell is dissolved;
Item 6. The confectionery product of item 5, wherein the confectionery provides a breath refreshing effect.
(Item 19)
The liquid center composition comprises a flavoring agent, a cooling agent, a warming agent, a stimulant, an acid, a high intensity sweetener, a functional ingredient, or a combination thereof;
Item 6. The confectionery product according to Item 5, wherein the hard candy shell includes a flavoring agent, a sensation agent, an acid, a high-intensity sweetener, a functional ingredient, a brightener or speckle, or a combination thereof.
(Item 20)
The confectionery weighs about 0.5 to about 2 grams;
Item 6. The confectionery product of item 5, having a rounded edge and a cubic shape without sharp edges.
(Item 21)
Item 6. The confectionery product of item 5, wherein the first flavor and the second flavor are the same or different.
(Item 22)
Item 6. The confectionery product according to Item 5, wherein the hard candy shell contains isomalt.
(Item 23)
Item 6. The confectionery product of item 5, wherein the liquid center composition comprises medium chain triglycerides, glycerin, lecithin, and a sugar polyol.
(Item 24)
Item 6. The confectionery product of item 5, wherein the liquid center composition comprises medium chain triglycerides, hydrogenated vegetable oil, glycerin, lecithin, and sugar polyol.
(Item 25)
Item 6. The confectionery product of item 5, wherein the liquid center composition comprises medium chain triglycerides, sucrose fatty acid esters, glycerin, lecithin, and sugar polyols.
(Item 26)
6. The confectionery product of item 5, wherein the liquid center composition has a contact angle of about 10 to about 70 degrees on the gelatin coated surface.
(Item 27)
A sugar-free liquid edible composition comprising:
i) a sugar polyol containing xylitol;
ii) glycerin;
iii) a water-in-oil emulsion comprising an emulsifier, wherein the emulsifier is a glycerin emulsifier, a polyglycerol emulsifier, or a combination thereof;
A sugar-free liquid edible composition having a sugar polyol: glycerin weight ratio of 1: 1 to 4: 1.
(Item 28)
28. The sugar-free liquid edible composition according to item 27, wherein the sugar polyol is not substantially crystallized.
(Item 29)
29. The sugar-free liquid edible composition according to item 27 or 28, wherein the sugar-free liquid composition has a water content of about 0.01 to about 4.0% by weight, based on the total weight of the edible composition.
(Item 30)
30. The sugar-free liquid edible composition according to any one of items 27 to 29, wherein the water-in-oil emulsion comprises an edible oil.
(Item 31)
30. The sugar-free liquid according to any one of items 27 to 29, wherein the water-in-oil emulsion comprises two or more edible oils, and the edible oil is vegetable oil, hydrogenated vegetable oil, triglyceride, or a combination thereof. Food composition.
(Item 32)
32. Item 27. The item 27-31, wherein the sugar polyol further comprises erythritol, galactitol, hydrogenated starch hydrolyzate, isomalt, lactitol, maltitol, mannitol, polyglycitol, sorbitol, or combinations thereof. An unsweetened edible composition.
(Item 33)
33. The sugar-free edible composition according to any one of items 27 to 32, further comprising a sucrose fatty acid ester.
(Item 34)
A sugar polyol containing xylitol;
With lecithin,
Medium chain triglycerides;
Glycerin,
Optionally additionally with hardened vegetable oil,
34. The sugar-free edible composition according to any one of items 27 to 33, comprising a moisture content of about 0.01 to about 4.0% by weight, based on the total weight of the edible composition.
(Item 35)
A first region comprising the sugar-free liquid edible composition of item 27;
A confectionery product or a pharmaceutical product comprising: a second region at least partially surrounding the first region.
(Item 36)
36. The confectionery product or drug product according to item 35, wherein the confectionery product or drug product is a candy, chewing gum, pastille, troche, drop, or tablet.
(Item 37)
36. The confectionery product or drug product according to item 35, wherein the confectionery product or drug product is sugar-free.
(Item 38)
36. The confectionery product or drug product of item 35, wherein the confectionery product or drug product is made by a deposit process.

  These and other features are exemplified by the following detailed description.

X-ray tomographic image of a cubic liquid-filled confectionery at three principal axes at 0 hour. X-ray tomographic image of a cubic liquid-filled confectionery at 3 principal axes at 40 ° C. for 2 weeks. X-ray tomographic image of a cube-shaped liquid-filled confectionery at three principal axes at 40 ° C. for 6 weeks. X-ray tomographic image of a comparative liquid center-filled product at three principal axes at 0 hour. Ray tomographic images of comparative liquid center-filled products at 3 principal axes at 40 ° C. for 2 weeks. Ray tomographic image of a comparative liquid center-filled product at 3 principal axes at 40 ° C. for 6 weeks.

  Disclosed herein are transparent or translucent liquid-filled confectionery products, methods for making confectionery products, and confectionery products in bulk bulk packaging. The confectionery has a plurality of phases, a plurality of components, and a plurality of textures. The confectionery includes a liquid center composition, which is a water-in-oil emulsion, and the hard candy shell completely surrounds the liquid center composition. The hard candy shell is transparent or translucent so that the liquid center composition can be recognized by visual inspection, in particular when viewed from any side and all sides of the confectionery product piece More specifically, it can be seen from all six sides of the hard candy shell.

  The overall candy shape is non-limiting and can be any three-dimensional shape. In one embodiment, the shape is a three-dimensional shape that can be achieved by a deposit molding process, for example, cube, cuboid (three-dimensional rectangle), hemisphere, cone, truncated cone, triangular pyramid, quadrangular pyramid, polygonal pyramid (pentagon, hexagon, Heptagon, octagon, or more). In one embodiment, the product is cubic.

  In one embodiment, the confectionery product, particularly a cubic confectionery product, comprises a translucent hard candy shell comprising a first flavor and a liquid center composition, wherein the liquid center composition is a second flavor and colorant. A liquid center composition completely surrounded by a hard candy shell and visible through the hard candy shell; the liquid center composition is less than 80 degrees on the gelatin coated surface Has a contact angle.

  In one embodiment, the package includes a plurality of deposit confectionery products, particularly a cube-shaped deposit confectionery product, each of which is not individually packaged; the package includes a moisture-proof overwrap.

  A sugar-free liquid edible composition is also disclosed herein, and the sugar-free liquid edible composition is a water-in-oil emulsion. Sugar-free liquid edible compositions can be used as an area in confectionery products or pharmaceutical products, like liquid-centered compositions.

Characteristics of the confectionery product When consumed, the hard candy shell is first perceived, and then the liquid center composition is perceived after the side of the product (eg, the side of the cube) is broken by dissolution in the consumer's mouth. In one embodiment, the liquid center composition is not perceived by the consumer until at least 20% of the hard candy shell is dissolved. Even after the shell is torn, a certain amount of liquid center composition remains attached to the candy shell and is then consumed completely before the shell is completely consumed. Perceived for a long time.

  With the use of a water-in-oil emulsion liquid center composition, a sharp flavor transition from shell flavor perception to liquid center composition flavor perception, even though each region contains the same substance ( That is, it exists whether or not it is the same flavor and sensory agent.

  In one embodiment, the confectionery, particularly a cubic confectionery, when consumed, has a first flavor sensation that is entirely due to the first flavoring agent of the hard candy shell and a subsequent second flavor sensation. The second flavor sensation is caused by the combination of the first flavorant and the second flavorant of the liquid center composition.

  In one embodiment, the liquid center composition and the hard candy shell both comprise menthol, and the ratio of the percentage of menthol in the liquid center composition to the percentage of menthol in the hard candy shell is based on the total weight of the confectionery piece. At least 1.5: 1, particularly at least 1.75: 1, more particularly at least 2: 1, and even more particularly at least 2.5: 1.

  The confectionery can provide an exhalation refreshing effect, a refreshing sensation, a refreshing sensation, and an instantaneous spread of flavor when the liquid center composition is released.

  The flavor of the confectionery lasts long, in particular at least 5 minutes after consumption. A factor that contributes to a long lasting flavor is that during product consumption, some of the liquid-centered material remains attached to the inner surface of the hard candy shell even after 1 minute of tearing, resulting in liquid-centered At least 5% of the material remains, in particular at least 10% of the liquid center material, more particularly at least 20%, remains attached to the inner surface of the hard candy shell 1 minute after rupture.

  Liquid-centered material with a contact angle of less than 80 degrees on a gelatin-coated glass surface provides a good mouth-coating feel, providing a long-lasting liquid feel and prolonged flavor release that spreads uniformly in the oral cavity It has been found to grant.

  In one embodiment, the confectionery has a generally cubic shape, specifically a cube shape with rounded edges rather than sharp edges. Cubic shaped confectionery can have a dissolved surface area (DSA) of less than 45%, in particular less than 40%.

  The confectionery of the present invention is generally small in size, but has a high percentage of center filling. In one embodiment, the confectionery piece is about 0.5 to about 6 grams (g), specifically about 1.0 to about 4 g, and even more particularly about 1.4 to about 2 g.

  In one embodiment, the cube shaped confectionery has a wall height of about 5 to about 20 millimeters (mm), specifically about 8 to about 17 millimeters, and more specifically about 10 to about 15 millimeters.

  In one embodiment, the cube-shaped confectionery weighs less than 2 grams, the distance between the opposing walls is 0.5 inches (12.7 mm) or less, and five of the six side walls are substantially straight. The sixth side wall is arcuate.

  In one embodiment, confectionery products prepared from isomalt hard candy shells, particularly cubic confectionery products, form a microcrystallized layer on the surface of the molded product. The microcrystallized layer is a confectionery product at a relative humidity of about 20 to less than about 25 ° C. with a lower range limit of about 0 ° C. and less than about 45%, specifically less than about 40% with a lower range limit of 0%. Can be formed by conditioning. Under these conditions, a transparent and non-sticky product is formed that maintains a transparent and non-sticky condition when stored unwrapped at 20-25 ° C. and 40-45% relative humidity. Hard candy shells can remain transparent or become translucent when conditioned at higher temperatures and relative humidity. The microcrystalline layer can function as an anti-sticking layer, which allows the confectionery pieces to be packaged as discrete unwrapped units without sticking to each other in the package, and to be removed from the package freely as individual units. Make it possible. Since individual pieces do not stick to each other, it is not necessary to wrap each piece individually.

  In one embodiment, the hard candy shell comprises an outer surface that allows a plurality of confectionery to flow freely out of the container, and the plurality of individual units are STP (25 ° C., 77 ° F., 100 kPa, 14.504 psi, 0.986 atm) and a relative humidity of 30% to 60% in direct contact with each other for at least 30 days.

  Confectionery products comprising a liquid center composition of a water-in-oil emulsion exhibit high stability such that the liquid center composition does not leak through the shell after 8 weeks under accelerated aging conditions. Without being bound by theory, this stability is obtained in part by the composition of the liquid center material as well as the method of molding the product. As evidenced by X-ray tomography tests, the water-in-oil emulsion is believed not to dissolve the hard candy shell. In addition, since the confectionery is prepared by a simultaneous deposit process, unlike the liquid center-filled hard candy product made using other processes such as a rotary die or chain die molding process, the core fill material is timed in the shell. There are almost no weak spots that can easily leak out over time.

  Specifically, the uniformity of the thickness of the shell wall formed by the simultaneous deposit process has the effect of preventing the formation of a thin shell wall region as found in rotary molded products. These thin-walled areas of the shell, whether from the surroundings of the confectionery product or from the confectionery product itself, can be dissolved by the moisture, resulting in leakage of the center fill from the product.

  In one embodiment, less than 20% of the liquid center composition moves into the hard candy shell during a 24 month shelf life.

  In one embodiment, the confectionery is less than 15% of the average hard candy shell thickness, in particular less than 10%, more particularly after aging for 6 weeks at 40 ° C. and 30-60% relative humidity. Shows a reduction of less than 5%.

  In one embodiment, the liquid center composition substantially comprises voids having a cross-sectional area greater than 0.5% of the cross-sectional area of the confectionery after aging the confectionery at 40 ° C. and 30-60% relative humidity for 3 weeks. Not included.

Sugar-free liquid edible composition / liquid center composition The sugar-free liquid edible composition, when used as a liquid center filling of a hard candy shell, is called a “liquid center composition” and is dispersed in the oil phase It is a water-in-oil emulsion with a discontinuous water phase. Water-in-oil emulsions include edible oils, sugar polyols, and optionally emulsifiers, along with other optional additional ingredients.

  A sugar-free liquid edible composition is a liquid, specifically a liquid at 37 ° C. In one embodiment, the sugar-free liquid edible composition has a contact angle of less than 80 degrees on the gelatin coated surface. Such properties allow the composition to provide consumers with a good mouth coating and liquid feel when spread evenly in the oral cavity. The sugar-free liquid edible composition has a contact angle on the gelatin-coated surface of less than 80 degrees, in particular from about 0 to less than 80 degrees, more particularly from about 10 to about 70 degrees, even more in detail. Is about 20 to about 60 degrees.

  The water-in-oil emulsion of the sugar-free liquid edible composition can include an edible oil for the hydrophobic phase. As used herein, the term “oil” refers to any lipid substance and can be liquid at or below body temperature (about 37 ° C.). Representative edible oils used in the sugar-free liquid edible composition include plant-derived, animal-derived, or a combination of these fats and oils. Suitable vegetable fats include almond, canola, coconut, cocoa, cocoa butter, corn, cottonseed, grape seed, iripe, olive, palm, palm kernel, peanut, sesame, rapeseed, rice bran, safflower, sesame, shea, Examples include oils obtained from soy, sunflower, or combinations thereof. The vegetable fats can be separated by hydrogenation to different degrees desired or by fractional crystallization. Suitable animal fats include milk fats such as milk fat and butter. Other representative lipid substances include triglycerides, fatty alcohols, fatty acids, or combinations thereof. The triglycerides are not limited, but medium chain triglycerides, long chain triglycerides and the like, in particular, medium chain triglycerides can be used.

  The edible oil is present in the sugar-free liquid edible composition in an amount of about 5 to about 18% by weight, specifically about 6 to about 16% by weight, more specifically, based on the total weight of the sugar-free liquid edible composition. It can be present in an amount of about 8 to about 15% by weight, and even more particularly about 10 to about 12% by weight.

  In one embodiment, the edible oil is a medium chain triglyceride. In one embodiment, the edible oil is a combination of medium chain triglycerides and hydrogenated vegetable oil.

  Water-in-oil emulsions contain non-crystallized / non-solidified sugars or sugar polyols as a discontinuous water phase. Saccharides are monosaccharides, disaccharides, and polysaccharides such as sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (fructose), lactose, invert sugar, fructooligosaccharide, partial Hydrolyzed starch, isomaltulose, high fructose corn syrup, polydextrose, or combinations thereof can be included. The sugar polyol can be erythritol, galactitol, hydrogenated starch hydrolysate, isomalt, lactitol, maltitol, mannitol, polyglucitol, sorbitol, xylitol, or combinations thereof, where the sugar polyol Can be in the form of a syrup. In one embodiment, the sugar polyol is maltitol, sorbitol, xylitol, or a combination thereof. In one embodiment, the sugar polyol comprises xylitol, non-crystallized sorbitol syrup, maltitol syrup, or a combination thereof. In one embodiment, the sugar polyol is not substantially crystallized and less than about 10% of the crystalline sugar polyol is present in the water-in-oil emulsion.

  In one embodiment, the sugar polyol can be isomalt (a disaccharide alcohol). Isomalt can be prepared by hydrogenating isomaltulose. Hydrogenated products are 6-O-α-D-glucopyranosyl-D-sorbitol (1,6-GPS), 1-O-α-D-glucopyranosyl-D-sorbitol (1,1-GPS), 1- O-α-D-glucopyranosyl-D-mannitol (1,1-GPM), 6-O-α-D-glucopyranosyl-D-mannitol (1,6-GPM), and mixtures thereof can be included. Some commercially available isomalt materials contain an approximately 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 any proportions of 1,6-GPS, 1,1-GPS, 1,6-GPM, and 1,1-GPM.

  The sugar polyol is present in the sugar-free liquid edible / composition in an amount of about 40 to about 65% by weight, specifically about 43 to about 60% by weight, more specifically, based on the total weight of the sugar-free liquid edible composition. May be present in an amount of about 46 to about 57% by weight, and even more particularly about 48 to about 52% by weight.

  The sugar-free liquid edible composition can further comprise an emulsifier. Emulsifiers suitable for use in sugar-free liquid edible compositions can have low HLB values useful in continuous lipophilic phases for preparing water-in-oil emulsions. Typical HLB values for water-in-oil emulsions can range from about 1 to about 10, specifically from about 4 to about 6. The emulsifier of the sugar-free liquid edible composition can be a glycerin emulsifier, a polyglycerol emulsifier, or a combination thereof. Typical emulsifiers include monoglycerol fatty acid ester, lecithin, organic acid glycerin fatty acid ester, polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, or a combination thereof. Can be mentioned. Specific emulsifiers include condensed triglycerin ricinoleate, condensed tetraglycerin ricinoleate, condensed hexaglycerin ricinoleate, condensed pentaglycerin ricinoleate, citric acid monoglyceride, pentaglycerin trioleate, decaglycerin pentaoleate, Decaglycerin decaoleate, pentaglycerin trioleate, or a combination thereof. In one embodiment, the emulsifier is lecithin, particularly high purity lecithin. In another embodiment, the emulsifier is a combination of sucrose fatty acid ester and lecithin, particularly high purity lecithin.

  The emulsifier is present in the sugar-free liquid edible composition in an amount of about 1.0 to about 5.0 wt. It can be present in an amount of wt%, more particularly about 2.5 to about 4.0 wt%, and even more particularly about 3.0 to about 3.5 wt%.

  The sugar-free liquid edible composition optionally further comprises a flavoring agent, a colorant, a sensation agent, or combinations thereof, as disclosed herein; in particular, a sugar-free liquid edible composition The product includes a colorant and a cooling agent; more particularly, the sugar-free liquid edible composition includes a flavoring agent, a coloring agent, and a cooling agent, wherein the cooling agent is menthol; In addition, the sugar-free liquid edible composition includes a flavoring agent, a coloring agent, a cooling agent, an edible acid or a salt thereof, and a high-intensity sweetener as disclosed herein. In one embodiment, the edible acid or salt thereof can be citric acid, lactic acid, malic acid, salt thereof, or a combination thereof.

  The amount and type of flavor used in the sugar-free liquid edible composition can be selected based on the targeted release profile and the desired flavor intensity. The flavoring agent is present in the sugar-free liquid edible composition in an amount of about 0.001 to about 4% by weight, specifically about 0.01 to about 3% by weight based on the total weight of the sugar-free liquid edible composition. More particularly, it can be present in an amount of about 0.1 to about 2% by weight, and even more particularly about 0.5 to about 1% by weight.

  Sensory agents, particularly cooling sensations, are present in the sugar-free liquid edible composition in an amount of about 0.01 to about 4% by weight, specifically about 0.1 It can be present in an amount of about 3% by weight, more particularly about 0.5 to about 2% by weight, even more particularly about 1 to about 1.5% by weight.

  The high intensity sweetener is present in the sugar-free liquid edible composition in an amount of about 0.001 to about 2% by weight, specifically about 0.01 to about 1 based on the total weight of the sugar-free liquid edible composition. 0.5 wt%, more particularly about 0.1 to about 1 wt%, and even more particularly about 0.3 to about 0.8 wt%.

  The sugar-free liquid edible composition further comprises a non-aqueous polar liquid such as glycerin, propylene glycol, polyethylene glycol (eg, PEG-200, PEG-300, PEG-400, and PEG-600), or combinations thereof. May be included. In one embodiment, the sugar-free liquid edible composition comprises glycerin.

  The non-aqueous polar liquid is present in the sugar-free liquid edible composition in an amount of about 15 to about 40% by weight, specifically about 17 to about 37% by weight, based on the total weight of the sugar-free liquid edible composition. Can be present in an amount of from about 20 to about 33% by weight, and even more particularly from about 23 to about 30% by weight.

  In one embodiment, the sugar-free liquid edible composition has a sugar polyol: glycerin weight ratio of 1: 1 to 4: 1, specifically 1.5: 1 to 3: 1, more particularly 2: 1. It is a water-in-oil emulsion comprising a sugar polyol and glycerin that is ˜2.5: 1.

  In one embodiment, the sugar-free liquid edible composition is a water-in-oil emulsion comprising a sugar polyol containing xylitol, lecithin, and glycerin, wherein the weight ratio of sugar polyol: glycerin is 1: 1 to 4: 1. is there.

  In one embodiment, the sugar-free edible composition comprises a sugar polyol comprising xylitol, lecithin, medium chain triglycerides, glycerin, and optionally hydrogenated vegetable oil, and is about 0.01 based on the total weight of the edible composition. A water-in-oil emulsion containing a water content of ~ 4.0 wt%.

  The sugar-free liquid edible composition can optionally further comprise a functional ingredient, particles such as fruit pieces, or combinations thereof, as disclosed herein.

  In one embodiment, the amount of moisture present in the sugar-free liquid edible composition is about 0.01 to about 4.0% by weight, specifically, based on the total weight of the sugar-free liquid edible composition, About 0.1 to about 3.5% by weight, more particularly about 1.0 to about 3.0% by weight, and even more particularly about 1.5% based on the total weight of the sugar-free liquid edible composition. ~ 2.5% by weight.

  Sugar-free liquid edible compositions can be used in confectionery products as liquid-centered compositions. The amount of the liquid center composition relative to the total weight of the confectionery is about 5 to about 70% by weight, specifically about 10 to about 60% by weight, more specifically about 15 to about 50% by weight, based on the total weight of the confectionery product. Even more particularly from about 20 to about 40% by weight, even more particularly from about 25 to about 30% by weight.

  Sugar-free liquid edible compositions can be used as an area in confectionery products or pharmaceutical products. In one embodiment, the confectionery product or drug product includes a first region that includes a sugar-free liquid edible composition and a second region that at least partially surrounds the first region. The second region can be prepared from another confectionery composition. The confectionery product or drug product can be a candy, chewing gum, pastille, troche, drop, or tablet. The drug product can further include an active agent in the first region, the second region, or both.

  Sugar-free liquid edible compositions can generally be prepared by separately forming a sugar polyol phase and an oil phase and then combining under conditions that form a water-in-oil emulsion.

  The sugar polyol phase can be prepared by heating the sugar polyol to form a molten mass (eg, about 130 to about 160 ° C.). If used, a non-aqueous polar liquid is added to the molten mass. The molten mass is cooled (eg, from about 45 ° C. to about 70 ° C.) and colorants, flavors, and sensates are added along with any additional hydrophilic ingredients to form the final sugar polyol phase.

  The oil phase can generally be prepared by heating the edible oil to about 80 ° C. and, if used, adding an emulsifier. Other optional additional hydrophobic components can be added to form the final oil phase and combined with the final sugar polyol phase while mixing to form a water-in-oil emulsion.

Hard Candy Shell The hard candy shell of a confectionery is a hard, transparent or translucent, specifically transparent, essentially amorphous (glass-like) sugar polyol material in which the liquid center composition is visible through the shell. The hard candy shell completely encloses the liquid center composition. Hard candy shells typically include cooked sugars or cooked sugar polyols, or combinations thereof. Sugars and sugar polyols can be in dry form or syrup / solution form, or a blend of dry and syrup / solution form prior to cooking.

  Saccharides are monosaccharides, disaccharides, and polysaccharides such as sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (fructose), lactose, invert sugar, fructooligosaccharide, partial It can be hydrolyzed starch, isomaltulose, high fructose corn syrup, polydextrose, or combinations thereof.

  The sugar polyol can be erythritol, galactitol, hydrogenated starch hydrolysate, isomalt, lactitol, maltitol, mannitol, polyglucitol, sorbitol, xylitol, or combinations thereof. In one embodiment, the sugar polyol is maltitol, sorbitol, xylitol, or a combination thereof. In one embodiment, the sugar polyol of the hard candy shell can be isomalt, maltitol, or a combination thereof, particularly isomalt.

  The hard candy shell is a saccharide in an amount of about 90 to about 100 wt%, specifically about 92 to about 98 wt%, and even more particularly about 94 to about 96 wt%, based on the total weight of the hard candy shell. Or a sugar polyol can be included.

  The hard candy shell can further include a flavoring agent, an edible acid or salt thereof, a sensory agent, a high intensity sweetener, or a combination thereof.

  The amount and type of flavor used in the hard candy shell can be selected based on the targeted release profile and the desired flavor intensity. The flavoring agent is in the hard candy shell, based on the total weight of the hard candy shell, from about 0.001 to about 1.5% by weight, specifically from about 0.01 to about 1% by weight, and even more particularly. It can be present in an amount of about 0.1 to about 0.6% by weight.

  The sensation agent, particularly the cooling sensation agent, in the hard candy shell is about 0.001 to about 1% by weight, specifically about 0.01 to about 0.7% by weight, based on the total weight of the hard candy shell. More particularly, it can be present in an amount of about 0.1 to about 0.5 weight percent.

  The high-intensity sweetener is about 0.001 to about 1% by weight, specifically about 0.01 to about 0.7% by weight, even more detailed in the hard candy shell, based on the total weight of the hard candy shell. May be present in an amount of from about 0.1 to about 0.5 weight percent.

  The optional additional edible acid is in the hard candy shell from about 0.001 to about 1.5% by weight, specifically from about 0.01 to about 1% by weight, even more detailed, based on the total weight of the hard candy shell. Can be present in an amount of about 0.1 to about 0.8 weight percent.

  The hard candy shell may optionally further comprise a functional ingredient, a colorant (as long as the center fill is visible through the shell), or a combination thereof.

  The confectionery hard candy shell does not disintegrate when consumed and dissolves slowly in the consumer's mouth.

  Hard candy shells are prepared by melting a sugar polyol and any additional water, optionally under vacuum conditions, to about 140 to about 170 ° C. and having a moisture content of less than about 3% (“hard candy shell melt Can also be prepared. Prior to the addition of the additional components, the molten mass can be cooled slightly. Subsequently, the final hard candy shell melt is added by adding additional ingredients such as flavors, sensates, edible acids or salts thereof, high intensity sweeteners, or combinations thereof while mixing the molten mass. This is then formed into a confectionery product.

  The moisture content of the hard candy shell melt is about 0.1 to about 3% by weight based on the total weight of the hard candy shell melt, specifically about 0.5 to about 2% by weight, and even more particularly about 1 to about 1.5% by weight.

  Known methods in the hard boiled confectionery manufacturing field include a direct fire cooker, a vacuum cooker, and a scraping-type cooker (also called a high-speed normal pressure cooker).

  In a preferred example of a method using an open flame cooker, the desired amount of sugar polyol is dissolved in water by heating in a kettle until dissolved. Additional optional sugar polyols can be added and cooking continued until a final temperature of about 145-165 ° C is achieved. The mixture can then be cooled, processed as a resinous mass, and any additional ingredients such as flavors, colorants, high intensity sweeteners, etc. can be incorporated.

  In a preferred example of a method using a vacuum cooker, the sugar polyol component is boiled at a temperature of about 125-132 ° C., a vacuum is applied, and further water is evaporated without additional heating. When cooking is complete, the mass is a semi-solid with a resinous consistency. Any additional ingredients are now incorporated into the mass by conventional methods.

  In a preferred example of a method using a scraped cooker, a coating of a mixture of sugar polyol components is spread on the heat exchange surface and heated to about 165-170 ° C. within minutes. Subsequently, the composition is rapidly cooled to about 100-120 ° C., processed as a resinous mass, and any additional ingredients are incorporated.

  In the above method, the cooking temperature must be high enough to remove water from the mixture. When using vacuum, generally lower temperatures can be used. In the above method, the additional ingredients are mixed in particular for a time effective to provide a uniform distribution of the material, for example from about 4 to about 10 minutes.

  In one embodiment, the confectionery product, particularly a cubic confectionery product, comprises a translucent hard candy shell comprising a first flavoring agent and a liquid center composition, the liquid center composition comprising a sugar polyol comprising xylitol, A moisture content of about 0.01 to about 4.0% by weight based on the total weight of lecithin, medium chain triglycerides and optionally additional hydrogenated vegetable oil, glycerin, second flavoring agent, colorant, and liquid center composition. A water-in-oil emulsion comprising a sugar polyol: glycerin weight ratio of 1: 1 to 4: 1; a liquid center composition having a contact angle of less than 80 degrees on a gelatin coated surface; The composition is completely surrounded by the hard candy shell and can be viewed through the hard candy shell.

Confectionery ingredient: flavorant The sugar-free liquid edible composition, the hard candy shell, or both can comprise a flavorant. Multiple flavors can be used in either the shell or the core, and the flavor of the shell can be different or the same as the flavor of the sugar-free liquid edible composition. Representative flavoring agents (fragrances, flavoring agents) that can be used include artificial or natural flavoring agents known in the art, such as synthetic flavor oils, natural flavoring aromatic oils and / or oils, oleoresin, plants, Examples include extracts derived from leaves, flowers, fruits and the like, or combinations thereof. Non-limiting representative fragrances include spearmint oil, cinnamon oil, winter green oil (methyl salicylate), peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, scented oil, nutmeg oil, all Spice, sage oil, mace, bitter tonsil oil, cinnamon oil, and oils such as citrus oil including lemon, orange, lime, grapefruit; vanilla; apple, pear, peach, grape, strawberry, raspberry, blackberry, cherry, plum , Pineapples, apricots, bananas, melons, tropical fruits, mangoes, mangosteens, pomegranates, papayas, fruit extracts / fragrances; honey lemons etc .; or combinations thereof.

  Other types of flavors include various aldehydes and esters, such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, p-methylamisol, acetaldehyde (apple), benzaldehyde (cherry, almond) , Anisaldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, ie, α-citral (lemon, lime), neral, ie, β-citral (lemon, lime), decanal (orange, lemon), ethyl Vanillin (vanilla, cream), heliotrope, ie piperonal (vanilla, cream), vanillin (vanilla, cream), α-amylcinnamaldehyde (spicy fruit-like flavor), butyraldehyde (butter, ), Valeraldehyde (butter, cheese), citronellal (modified, many types), decanal (citrus), aldehyde C-8 (citrus), aldehyde C-9 (citrus), aldehyde C-12 (citrus), 2-ethylbutyraldehyde (berries), hexenal, ie trans-2 (berries), tolylaldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, ie Melonal (melon), 2,6-dimethyloctanal (green berries), and 2-dodecenal (citrus, mandarin).

Sensory Agent The sugar-free liquid edible composition, the hard candy shell, or both can further comprise a sensory agent. Multiple sensory agents can be used in either the shell or the core, and the shell sensory agent can be different or the same as the sensory agent in the sugar-free liquid edible composition. Typical sensory agents include cooling agents, warming agents, stimulants, foaming agents, or combinations thereof. Cooling agents are additives that provide a cooling or cooling effect in the mouth, nasal cavity, or on the skin. For example, useful cooling agents include menthol, menthane, menthone, ketal, menthone ketal, menthone glycerol ketal, substituted p-menthane, acyclic carboxamide, monomenthyl glutarate, substituted cyclohexaneamide, substituted cyclohexanecarboxamide, substituted urea and sulfone. Amides, substituted mentanols, hydroxymethyl and hydroxymethyl derivatives of p-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acids having 2 to 6 carbon atoms, cyclohexaneamide, 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), N-[[5 Methyl-2- (1-methylethyl) cyclohexyl] carbonyl] glycine ethyl ester (WS-5), and US Pat. No. 7,189,760 (Erman et al.) (Incorporated herein by reference in its entirety). A substantially pure ethyl ester of N-[[5-methyl-2- (1-methylethyl) cyclohexyl] carbonyl] glycine, as disclosed in U.S.), isopulegol, menthyloxypropanediol, 3- (1-mentoxy ) Propane-1,2-diol, 3- (1-menthoxy) -2-methylpropane-1,2-diol, p-menthan-2,3-diol, p-menthane-3,8-diol, 6- Isopropyl-9-methyl-1,4-dioxaspiro [4,5] decane-2-methanol, menthyl succinate and its alkali Earth metal salt, trimethylcyclohexanol, N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, N- (4-cyanomethylphenyl) p-menthane carboxamide (G-180), Japanese mint oil, peppermint oil, 3- (1-Mentoxy) ethane-1-ol, 3- (1-Mentoxy) propan-1-ol, 3- (1-Mentoxy) butan-1-ol, 1-menthyl acetic acid N-ethylamide, 1-menthyl -4-hydroxypentanoate, 1-menthyl-3-hydroxybutyrate, N, 2,3-trimethyl-2- (1-methylethyl) -butanamide, n-ethyl-t-2-c-6 nonadienamide, N, N-dimethylmenthyl succinamide, substituted p-menthane, substituted p-menthane-carboxamide, 2- Sopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, hereinafter “Isopulegol”); Menthone Glycerol Ketal (FEMA 3807, trade name FRESCOLAT® type MGA); 3-1-Mentoxypropane-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 (p-Mentha- 3,8-diol), menthol (natural or synthetic derivatives thereof), menthol PG carbonate, menthol EG carbonate, menthol glyceryl ether, Nt-butyl-p-me Tan-3-carboxamide, P-menthane-3-carboxylic acid glycerol ester, methyl-2-isopril-bicyclo (2.2.1), heptane-2-carboxamide; menthol methyl ether, menthyl pyrrolidone carboxylate; 2,5 -Dimethyl-4- (1-pyrrolidinyl) -3 (2H) -furanone; cyclic α-ketoenamine, 3-methyl-2- (1-pyrrolidinyl) -2-cyclopenten-1-one and 5-methyl-2- ( Cyclopentene derivatives such as cyclopentene, including 1-pyrrolidinyl) -2-cyclopenten-1-one, compounds of the following formula:

［式中、Ｂは、Ｈ、ＣＨ_３、Ｃ_２Ｈ_５、ＯＣＨ_３、ＯＣ_２Ｈ_５、及びＯＨから選択され、ここでＡは、式−ＣＯ−Ｄの部分であり、ここでＤは、以下の部分から選択される：（ｉ）−ＮＲ^１Ｒ^２（式中、Ｒ^１及びＲ^２は、Ｈ、並びにＣ_１〜Ｃ_８直鎖若しくは分枝鎖脂肪族、アルコキシアルキル、ヒドロキシアルキル、芳香脂肪族及びシクロアルキル基から独立して選択され、又はＲ^１及びＲ^２は、それらが結合する窒素原子と共に、任意選択的に置換される５員又は６員ヘテロ環状環の一部を形成する）；（ｉｉ）−ＮＨＣＨ_２ＣＯＯＣＨ_２ＣＨ_３、−ＮＨＣＨ_２ＣＯＮＨ_２、−ＮＨＣＨ_２ＣＨ_２ＯＣＨ_３、−ＮＨＣＨ_２ＣＨ_２ＯＨ、−ＮＨＣＨ_２ＣＨ（ＯＨ）ＣＨ_２ＯＨ、及び（ｉｉｉ）とりわけＰＣＴ特許出願ＷＯ２００６／１２５３３４号（Ｂｅｌｌ ｅｔ ａｌ．）（参照によりその全体を本明細書に援用する）で開示されるような

Wherein B is selected from H, CH ₃ , C ₂ H ₅ , OCH ₃ , OC ₂ H ₅ , and OH, where A is a moiety of formula —CO—D, where D is , Selected from the following moieties: (i) —NR ¹ R ² , wherein R ¹ and R ² are H, and C ₁ -C ₈ linear or branched aliphatic, alkoxyalkyl, hydroxyalkyl , Independently selected from araliphatic and cycloalkyl groups, or R ¹ and R ² together with the nitrogen atom to which they are attached, part of an optionally substituted 5- or 6-membered heterocyclic ring. formed _{to); (ii) -NHCH 2 COOCH} 2 CH 3, -NHCH 2 CONH 2, -NHCH 2 CH 2 OCH 3, -NHCH 2 CH 2 OH, -NHCH 2 CH (OH) CH 2 OH, and (iii ) Especially PCT Patent Application No. WO2006 / 125334 (Bell et al.), As disclosed in (incorporated herein by reference in its entirety)

  A portion selected from the group consisting of, or a combination thereof]. Other compounds include α-ketoenamines disclosed in US Pat. No. 6,592,884 (Hofmann et al.), The disclosure of which is hereby incorporated by reference in its entirety. These and other suitable cooling agents are disclosed in U.S. Pat. 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 Nos. 6,627,233 and 7,030,273, all of which are incorporated herein by reference in their entirety. Still other suitable cooling agents are further described in U.S. Patent Application Publication Nos. 2005/0222256, 2005/0265930, all of which are hereby incorporated by reference in their entirety. Has been.

  The warming agent may be selected from a wide variety of compounds known to provide warming sensory signals to the user. These compounds provide a sense of warmth, particularly in the oral cavity, and often enhance the perception of fragrances, sweeteners, and other sensory receptive ingredients. Useful warming agents include vanillyl alcohol n-butyl ether (TK-1000), vanillyl alcohol n-propyl ether, vanillyl alcohol isopropyl ether, vanillyl supplied by Takasago International Corporation (Tokyo, Japan). 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, gingerone, capsaicin, dihydro Capsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropyl alcohol, iso-amyl alcohol, benzyl alcohol , Glycerine, or combinations thereof.

  In one embodiment, the stimulant can be used to give the user a sense of stimulation, a tingling sensation, or numbness. Stimulants include jambu oleoresin or paracles (Spilanthes sp.) (Active ingredient is spirantol); Saanshool-I, Saanshool-II, and ingredients known as Sanshoamide Japanese pepper extract (Zanthoxylum peperitum); Perilartine; 4- (1-menthoxymethyl) -2-phenyl-1,3-dioxolane; Black pepper extract (Pepper ( piper nigrum)); echinacea extract; American ginger extract; trans-peritrine and capsicum oleoresin; or combinations thereof include, but are not limited to: In one embodiment, alkylamides extracted from materials such as jambu or sanshool may be included.

High Sweetness Sweetener The sugar-free liquid edible composition, the hard candy shell, or both may comprise a high sweetness sweetener. Multiple high-intensity sweeteners can be used in either the shell or the core, and the high-intensity sweetener in the shell is the same even though it differs from the high-intensity sweetener in the sugar-free liquid edible composition But you can. As used herein, “high-intensity sweetener” means an agent having a sweetness stronger than that of sucrose. In one embodiment, the high intensity sweetener has a sweetness of at least 100 times the sweetness of sugar (sucrose) per weight, specifically at least 500 times the sweetness of sugar per weight. In one embodiment, the high intensity sweetener is at least 1,000 times the sweetness of sugar per weight, more particularly at least 5,000 times the sweetness of sugar per weight. The high intensity sweetener is selected from a wide range of substances including water soluble sweeteners, water soluble artificial sweeteners, water soluble sweeteners derived from natural water soluble sweeteners, dipeptide sweeteners, and protein sweeteners. be able to. One or more sweeteners or combinations comprising one or more of the above types of sweeteners can be used. Although not limited to specific sweeteners, representative categories and examples include the following:
Water-soluble sweeteners such as dihydrochalcone, monelin, stevioside, rebaudioside, glycyrrhizin, dihydroflavenol, monatin, and L-aminodicarboxylic acid aminoalkenoic acid ester amides such as disclosed in US Pat. No. 4,619,834 Or combinations thereof;
Water soluble artificial sweeteners such as soluble saccharin salts, i.e. saccharin sodium or calcium salts, ticlo salts, acesulfame salts such as 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2 , 2-dioxide sodium, ammonium or calcium salt, 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide potassium salt (acesulfame K), saccharin Free acid forms, or combinations thereof; dipeptide sweeteners such as L-aspartic acid derived sweeteners such as L-aspartyl-L-phenylalanine methyl ester (aspartame) and described in US Pat. No. 3,492,131 L-α-aspartyl-N- (2,2,4,4-tetramethyl Ru-3-thietanyl) -D-alanine amide hydrate (Aritame), L-aspartyl-L-phenylglycerin and methyl ester of L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2 , 5-dihydro-L-phenylalanine; L-aspartyl-L- (1-cyclohexene) -alanine, neotame, or combinations thereof;
Water-soluble sweeteners derived from natural water-soluble sweeteners, such as stevioside and stevia-derived compounds, such as, but not limited to, steviol glycosides, such as rebaudioside including rebaudioside A, etc. Chlorinated derivatives of common sugar (sucrose), such as mogroside V, for example, chlorodeoxysugar derivatives, such as chlorodeoxysucrose or chlorodeoxygalactosucrose derivatives, such as those known under the trade name of sucralose; Examples of Claus and chlorodeoxygalactosucrose derivatives include, but are not limited to: 1-chloro-1′-deoxysucrose; 4-chloro-4-deoxy-α-D-galactopyranosyl-α-D-fructo Furanoside or 4-chloro-4-deoxygalactos 4-chloro-4-deoxy-α-D-galactopyranosyl-1-chloro-1-deoxy-β-D-fructo-furanoside, or 4,1′-dichloro-4,1′-dideoxygalacto 1 ', 6'-dichloro-1', 6'-dideoxysucrose; 4-chloro-4-deoxy-α-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-β- D-fructofuranoside or 4,1 ′, 6′-trichloro-4,1 ′, 6′-trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-α-D-galactopyrano Sil-6-chloro-6-deoxy-β-D-fructofuranoside or 4,6,6′-trichloro-4,6,6′-trideoxygalactosucrose; 6,1 ′, 6′-trichloro -6,1 ', 6'-trideoxy Claus; 4,6-dichloro-4,6-dideoxy-α-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-β-D-fructofuranoside, or 4,6,1 ′ , 6′-tetrachloro 4,6,1 ′, 6′-tetradeoxygalacto-sucrose; 4,6,1 ′, 6′-tetradeoxy-sucrose, or combinations thereof;
Protein sweeteners such as thaumaoccous danielli, talin, or combinations thereof, and amino acid sweeteners.

Colorant The sugar-free liquid edible composition can further comprise a colorant. Coloring agents (pigments, colorants, pigments) can be used in an amount effective to produce a desired color in the composition that can be visually perceived, for example through a hard candy shell. Suitable colorants include pigments, natural food colors and dyes suitable for food, drug and cosmetic applications. Suitable pigments include Anato extract (E160b), bixin, norbixin, astaxanthin, dehydrated sugar beet (sugar beet powder), sugar beet root red / betanin (E162), ultramarine blue, canthaxanthin (E161 g), cryptoxanthin (E161c), Rubixanthin (E161d), violanthanthin (E161e), rhodoxanthine (E161f), caramel (E150 (ad)), β-apo-8′-carotenal (E160e), β-carotene (E160a), α-carotene , Γ-carotene, ethyl ester of β-apo-8 carotenal (E160f), flavoxanthin (E161a), lutein (E161b), cochineal extract (E120), carmine (E132), carmoisine / azorubin (E122), Chlorophyllin sodium (E141), chlorophyll (E140), baked partially defatted cooked cottonseed powder, ferrous gluconate, ferrous lactate, grape pigment extract, grape skin extract (enociocyanina), anthocyanin (E163), hemato Coccus alga coarse powder, synthetic iron oxide, iron oxide and iron hydroxide (E172), fruit juice, vegetable juice, dry algal coarse powder, manjugiku (African marigold) coarse powder and extract, carrot oil, corn endosperm oil, paprika, Paprika oleoresin, Phaffia genus yeast, riboflavin (E101), saffron, titanium dioxide, turmeric (E100), turmeric oleoresin, amaranth (E123), capsancin / capsorbine (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), Ponceau (E124), Erytrosin (E127), Patent Blue V (E131), Titanium dioxide (E171), Aluminum (E173), Silver (E174), Gold (E175), Pigment Rubin / Resol Rubin BK (E180), Calcium carbonate (E170), Carbon black (E153), Black PN / Brilliant Black BN (E151), Green S / Acid Brilliant Green BS (E142), or combinations thereof. In one embodiment, the certified dye may include FD & C aluminum lake, or a combination thereof. A complete detailed description of all FD & C colorants and their corresponding chemical structures can be found in Kirk-Othmer Encyclopedia of Chemical Technology Volume 4, Volume 1, pages 492-494, the text of which is hereby incorporated by reference. This is incorporated into the description.

  Colorants can also include food grade brighteners or food grade pearlescent pigments. Edible brighteners can include food grade colorants and carriers, such as sugars, sugar alcohols, sugars, disaccharides, polysaccharides, hydrocolloid materials, or combinations thereof. Representative brighteners include Watson Inc. (Egible Glitter ™) commercially available from (West Haven, CT). The colorant can include food grade pearlescent pigments optionally prepared from mica coated with titanium dioxide, iron oxide, and the like.

  The hard candy shell can optionally further comprise a colorant as long as the liquid center composition is visually recognizable through the hard candy shell. In one embodiment, the hard candy shell includes a brightener or other speckle. In one embodiment, the hard candy shell may be transparent, translucent, or colorless and transparent; however, the hard candy shell is transparent so that the sugar-free liquid edible center can be seen from the outside. A colorant may be contained as long as it can be maintained.

Edible acid or salt thereof The sugar-free liquid edible composition, the hard candy shell, or both may comprise an edible acid or salt thereof. Multiple edible acids or salts thereof can be used in either the shell or the core, and the edible acid or salt thereof in the shell can be different or the same as the edible acid or salt thereof in the sugar-free liquid edible composition Good. The edible acid can be in free form or buffered form. Typical edible acids and edible acid salts include acetic acid, 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, and These alkali metal salts (for example, sodium citrate dihydrate) or a combination thereof can be mentioned.

Functional Ingredients Typical functional ingredients for use in sugar-free liquid edible compositions, hard candy shells, or both include breath fresheners, dental care ingredients, active substances, herbs, foaming systems, appetite Inhibitors, vitamins, micronutrients, mouth moisturizing ingredients, throat care ingredients, energy stimulants, concentration stimulants, or combinations thereof.

Confectionery Product Preparation Process Confectionery can be prepared by co-depositing a hard candy shell melt and a liquid center composition into a mold. Specifically, the molding process first deposits a hard candy shell melt over a first time, then deposits the liquid center composition and the hard candy shell melt simultaneously over a second time, followed by a hard candy shell. This can be done by depositing the shell melt over a third time, followed by cooling the components to form a confectionery product.

  This simultaneous deposit can be achieved, for example, by using a depositor having a double tube structure having an inner tube and an outer tube provided with a gap outside the inner tube. The liquid center composition is deposited from the inner tube and the hard candy shell melt is deposited from the voids. The deposited product is then cooled and released from the mold. Examples of the simultaneous deposit process include a process described in International Publication No. WO201110723 which is incorporated herein by reference.

  The temperature of the liquid center composition during co-depositing is about 50 to about 70 ° C, specifically about 60 ° C. The temperature of the hard candy shell during the simultaneous deposit is about 125 to about 155 ° C, specifically about 140 ° C.

  The simultaneous deposit process provides the accuracy of centering substantially within the symmetrical shell as the center filling is positioned within the confectionery piece. The shape of the center filling portion can be substantially circular or spherical. The simultaneous deposit process also provides a shell with minimal bubble formation, which is known to form sharp edges in hard boiled candy products, thus minimizing bubble formation This provides a hard candy shell that has a very smooth outer surface as well as a smooth feel when dissolved in the consumer's mouth. The simultaneous deposit process also allows the formation of a confectionery with a high ratio of center-fill to shell.

  In one embodiment, the liquid center material has a distance between any point on the edge of the liquid center and the closest point on the outer wall of the hard candy shell that is greater than 0.6 mm, and in the path connecting the two points. In the hard candy shell, there is no gap exceeding 20% of this distance.

Packaged confectionery products Multiple confectionery products, in particular cubic confectionery products, can be packaged in containers or bags as unpacked bulk units. Typical packages include cardboard, boxes, paper cylindrical containers, plastics, and the like. In one embodiment, the package includes a moisture barrier or has a moisture barrier overwrap.

  The features and advantages are more fully shown by the following examples, which are provided for purposes of illustration and are not to be construed as limiting the invention in any way .

Example 1.
Cubic confectionery products are prepared from the shell formulations described in Table 1. Liquid center compositions are listed in Table 2.

  The shell is generally prepared by cooking a mixture of sugar polyol and water at about 155 ° C., optionally under vacuum, to achieve a moisture content of 3% by weight or less. The cooked mixture is cooled slightly and flavored, edible acids, high intensity sweeteners, and / or sensates are added to the cooled mixture and maintained as a melt during the simultaneous deposition process. A shell melt is formed.

  Liquid center compositions are typically combined with heating maltitol, xylitol, and / or sorbitol, followed by the addition of glycerin, colorant, water, high intensity sweetener, and flavor to form a hydrophilic phase. To be prepared. In a separate container, medium chain triglycerides and / or hydrogenated vegetable oil and lecithin are mixed to form an oil phase. In the process of preparing liquid centered mint 5 and fruit 5, water is combined with the polyol before the polyol is cooked with the sucrose fatty acid ester. A water-in-oil emulsion is formed by combining a hydrophilic phase and an oil phase with high-speed stirring.

  The confectionery composition is typically prepared by a simultaneous depositing process, wherein the temperature of the liquid center composition in the deposit is about 60 ° C. and the temperature of the hard candy shell melt in the simultaneous deposit is about 140 ° C. The weight ratio of the centerpiece to the shell is 15-20: 85-80.

Example 2 Wettability Test The liquid center composition was tested to reveal its mouth coating effect. If the surface is well wetted with a liquid, the liquid spreads over the surface of the material to form a thin film. The degree of wettability can be measured using the contact angle (θ), which is the angle formed between the surface and a droplet of liquid material placed on the surface. The smaller the contact angle (θ), the greater the tendency of the liquid to spread on the surface and the wider surface is wetted by the liquid. If the contact angle is less than 90 degrees, the liquid is said to wet the surface; if the contact angle is greater than 90 degrees, it is said to be non-wetting; Represent.

  In this test, a gelatin coated cover glass is used as a model for human oral mucosa. On the surface of the gelatin-coated cover glass, the smaller the contact angle, the better the liquid will wet the surface and likewise the better the oral mucosa.

  The cover glass was immersed in a hot 20% gelatin solution and left to dry. Gelatin-coated cover glass can be considered an aqueous phase (solution), so that a water-in-oil emulsion interacts with the surface.

  An Attention Theta optical tensiometer is used to measure the contact angle formed by droplets on the surface of a gelatin coated cover glass.

  Samples of liquid center material were brought to room temperature before measurement. A small liquid sample was aspirated into the microsyringe. Subsequently, the syringe was attached to an appropriate position on the table. A gelatin-coated cover glass was placed in the center of the table and the camera was focused. One drop of about 10 microliters was dropped on the cover glass and the measurement was performed.

  The liquid center composition formulations tested contain the ingredients outlined in Table 3 below.

  The liquid center composition is prepared by combining maltitol, xylitol, and sorbitol with heating and then adding glycerin, colorant, water, and flavor to form a hydrophilic phase. In a separate container, medium chain triglycerides and lecithin are mixed to form an oil phase. A water-in-oil emulsion is formed by combining a hydrophilic phase and an oil phase with high-speed stirring.

  A comparative conventional aqueous center-fill formulation was prepared and the contact angle was measured using the same procedure as described above. The comparative centerfill contained 95 wt% high fructose corn syrup, 5 wt% sugar, and 15 wt% glycerin.

  Table 4 below shows the test results of 10 measurements for the liquid center composition and 5 measurements for the comparative centerfill.

  As the results show, the contact angle of the liquid center composition which is a water-in-oil emulsion is much smaller than the contact angle of the comparative liquid filling formulation. The liquid center composition interacts more with the gelatin surface, thereby making the surface more wet. Without being bound by theory, the use of an emulsifier (lecithin) promotes the interaction between the oil phase of the liquid-centered composition and the immiscible aqueous phase (gelatin-coated cover glass), and droplet formation. Rather than reducing this tendency, it is believed that the liquid center composition is spread on the cover glass. Since the liquid center composition wets the gelatin-coated cover glass, it is expected to wet the oral mucosa of the consumer's mouth as well.

Example 3 Stability Test The stability of a cubic confectionery product comprising a liquid center composition that is a water-in-oil emulsion was compared with a conventional liquid center filled hard candy prepared by a rotary molding process in an accelerated aging test. The stability of the samples was evaluated using X-ray tomography, which provides a clear image of the centerpiece and shell, and bubbles (“voids”) that may have been generated by either the molding process or product degradation.

  Three copies of each product are stored in sealed glass vials with screw caps and stored at weekly intervals in a stability test cabinet at 40 ° C / 75% relative humidity until removed for scanning. did. At time zero and at one week intervals thereafter (1, 2, 3, 4, 6, and 8 weeks), each sample was removed from the container and X-ray tomographic images were obtained with three principal axes. The conditions during the scan were about 21 ° C. and a relative humidity of about 35-45%. Table 5 shows the X-ray tomographic scan settings.

  The confectionery composition of Example 1 (shell fruit 2, liquid center composition fruit 2) has an X-ray tomographic image of 0 hour (FIG. 1), 2 weeks (FIG. 2), 4 weeks, 6 weeks (FIG. 3) and During 8 weeks of aging, there was no change in shell thickness as a result of dissolution by the liquid center material. According to visual inspection, these samples showed no leakage of liquid center material through the shell. The image in FIG. 1 shows a liquid center composition (110), a hard candy shell (120), an interface (130) between the liquid center composition and the hard candy shell, and dark spots that are air pockets of the liquid center composition. ("Void", 140) is clearly shown. The voids in the liquid center composition are not stationary and can move within the liquid. Dark spots in the X-ray tomographic image of the hard candy shell are also voids where no hard candy material is present.

  Comparative liquid center-filled hard candy for comparison contains an aqueous center-filled material. At 0 hours, the shell is intact (FIG. 4, center fill (210), shell (220), interface between shell and center fill (230), air pocket (240)). The location of the seal can be seen in the image of FIG. 4 and is represented as a central fill material protrusion (250). At 2 weeks of aging, clear evidence of shell dissolution can be seen in the X-ray image and there are large voids that form in the shell at the location of the seal (FIG. 5). Three weeks later, in the comparative sample, the center fill began to leak through the shell. In FIG. 6, after 6 weeks of aging, a free path through the shell can be seen from the start of center filling to the outer edge of the sample. The observed dissolution of the comparative sample shell mainly occurs at the thinnest part of the shell, i.e. the seal formed by the rotary process. No uniform overall dissolution of the shell was observed.

  This test demonstrates the outstanding stability of deposit products containing a water-in-oil emulsion as a liquid center fill. Without being bound by theory, this stability is due to the way in which the product is formed, i.e., where the seal is not formed in the shell as in the traditional rotary molding process, and the low moisture content and high lipid content. It is thought to be due to the combination with the central filling (which appears to not effectively dissolve the hard candy shell).

  As used herein, the terms “including” (including “including”, etc.), “having”, and “including” are inclusive (unlimited), additional, unlisted elements Or do not exclude method steps. Unless the context clearly dictates, the singular forms “a”, “an”, and “the” include multiple referents. All ranges of endpoints aimed at the same property or ingredient can be combined independently and include the listed endpoints. The term “combination of these” is the inclusion of two or more components of the list. The term “homogeneous” refers to a uniform blend of ingredients. The term “or” means “and / or”. Throughout this specification, references to “one embodiment,” “another embodiment,” “an embodiment,” and the like refer to particular elements (eg, features, structures, and the like) described in connection with that embodiment. Is included in at least one embodiment described herein and may or may not be present in other embodiments. Furthermore, it is to be understood that the described elements may be combined in any suitable manner in the various embodiments. The terms “first”, “second”, etc., “primary”, “secondary”, etc., as used herein do not represent order, quality, or importance, but rather 1 Used to distinguish one element from another.

  Although the present invention has been described with reference to exemplary embodiments, those skilled in the art can make various modifications and replace equivalents thereof without departing from the scope of the invention. You will understand what you can do. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Accordingly, the invention is not limited to the specific embodiments disclosed as the best mode contemplated for carrying out the invention, and the invention includes all embodiments within the scope of the appended claims. Intended to be.

Claims (26)

A confectionery product,
A translucent hard candy shell containing a first flavor;
A liquid center composition, wherein the liquid center composition is a water-in-oil emulsion comprising a second flavoring agent and a colorant, the liquid center composition being completely surrounded by the hard candy shell, And can be seen through the hard candy shell;
A confectionery product, wherein the liquid center composition has a contact angle of less than 80 degrees on a gelatin coated surface. A package comprising a plurality of deposit confectionery products,
The deposit confectionery is
A translucent hard candy shell containing a first flavor;
A liquid center composition, wherein the liquid center composition is a water-in-oil emulsion comprising a second flavoring agent and a colorant, the liquid center composition being completely surrounded by the hard candy shell, And visible through the hard candy shell; the liquid center composition has a contact angle of less than 80 degrees on a gelatin coated surface;
Each of the plurality of units is not individually packaged;
A package wherein the package includes a moisture-proof overwrap.   The confectionery product according to claim 1 or 2, wherein the weight of the confectionery product is 0.5 to 6 grams.   The confectionery product according to any one of claims 1 to 3, wherein the confectionery product has a shape of a cube, a parallelepiped, a hemisphere, a cone, a truncated cone, a triangular pyramid, a quadrangular pyramid, or a polygonal pyramid.   The confectionery product according to any one of claims 1 to 4, wherein the confectionery product has a cubic shape.   6. A confectionery product according to claim 5, wherein the liquid center material does not leak through the hard candy shell after aging the confectionery at 40 ° C. for 8 weeks at 75% relative humidity.   The liquid center composition is substantially free of voids having a cross-sectional area of greater than 0.5% of the cross-sectional area of the confectionery after aging the confectionery at 40 ° C. and 75% relative humidity for 3 weeks. Item 6. A confectionery product according to item 5.   The confectionery product is cubic, weighs less than 2 grams, has a distance between opposing walls of no more than 0.5 inches (12.7 mm), and 5 of the 6 side walls are substantially straight 6. A confectionery product according to claim 5, wherein the sixth side wall is arcuate.   6. A confectionery product according to claim 5, wherein the liquid center material is visible through all sides of the hard candy shell. 6. A confectionery product according to claim 5, wherein the liquid center composition is 5 to 20 % by weight of the total weight of the confectionery and the confectionery has a weight of less than 2 grams.   The liquid center substance has a distance between an arbitrary point on the edge of the liquid center and the closest point on the outer wall of the hard candy shell exceeding 0.6 mm, and the path is formed in a path connecting the two points. The confectionery product according to claim 5, wherein the confectionery product is arranged in the hard candy shell such that there are no voids exceeding 20% of the distance.   6. A confectionery product according to claim 5, wherein the surface of the confectionery includes microcrystallization, thereby preventing the plurality of confectionery from sticking together in a package and leaving the package freely as individual units.   The hard candy shell has an outer surface that allows a plurality of confectionery to flow freely out of the container, the plurality of individual units being STP (25 ° C., 77 ° F., 100 kPa, 14.504 psi, 0 6. The confectionery product of claim 5, wherein the confectionery product is in direct contact with each other for at least 30 days at .986 atm) and a relative humidity of 30% to 60%.   The hard candy shell and the liquid center composition comprise menthol, wherein the ratio of the percentage of menthol in the liquid center composition to the percentage of menthol in the hard candy shell is at least 1.5: 1. 5. Confectionery product according to 5.   When the confectionery is consumed, it provides a first flavor sensation that is entirely due to the first flavorant of the hard candy shell and a subsequent second flavor sensation, this second flavor. 6. A confectionery product according to claim 5, wherein the sensation is caused by a combination of the first flavorant and the second flavorant of the liquid-centered composition. The liquid center material provides a different taste experience compared to the taste experience before the liquid center material is released;
6. The confectionery product according to claim 5, wherein when the confectionery side wall is torn and consumed, a portion of the liquid-centered material remains attached to the inner surface of the hard candy shell one minute after it is broken.   17. A confectionery product according to claim 16, wherein at least 20% of the liquid center material remains attached to the inner surface of the hard candy shell 1 minute after tearing. When the confectionery is consumed,
The liquid-centered material provides a liquid sensation;
The outer surface of the hard candy shell has a smooth and soft feel;
The taste is refreshing and refreshing;
The liquid center material is not tasted until at least 20% of the hard candy shell is dissolved;
6. A confectionery product according to claim 5, wherein the confectionery provides a breath refreshing effect. The liquid center composition comprises a flavoring agent, a cooling agent, a warming agent, a stimulant, an acid, a high intensity sweetener, a functional ingredient, or a combination thereof;
6. A confectionery product according to claim 5, wherein the hard candy shell comprises a flavoring agent, a sensate, an acid, a high intensity sweetener, a functional ingredient, a brightener or speckle, or a combination thereof. The confectionery is 0 . 5 to 2 grams weight;
6. A confectionery product according to claim 5, having a cubic shape with rounded edges and no sharp edges.   6. A confectionery product according to claim 5, wherein the first flavor and the second flavor are the same or different.   6. A confectionery product according to claim 5, wherein the hard candy shell comprises isomalt.   6. The confectionery product of claim 5, wherein the liquid center composition comprises medium chain triglycerides, glycerin, lecithin, and sugar polyols.   6. The confectionery product of claim 5, wherein the liquid center composition comprises medium chain triglycerides, hydrogenated vegetable oils, glycerin, lecithin, and sugar polyols.   6. The confectionery product of claim 5, wherein the liquid center composition comprises medium chain triglycerides, sucrose fatty acid esters, glycerin, lecithin, and sugar polyols. It said liquid center composition has a contact angle of 1 0-7 0 degrees on gelatin coated surface, confectionery product according to claim 5.

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