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High precision multiple-extrusion of confectionary products
| Details |
Inventors: Degady, Marc; Jani, Bharat; Knebl, Leslie Frank;
Assignee: Warner-Lambert Company (Morris Plains, NJ)
Primary Examiner: Yeung; George C.
Assistant Examiner:
Attorney, Agent or Firm:
A three-phase center-filled candy product. A candy material for the outer layer or shell is extruded from a first extruder and a second material which could be a chewy material, such as gum or bubble gum, is extruded as an inner layer from a second extruder. A semi-liquid center-fill material is inserted into the inner layer. The three-phase rope of material is formed into individual pieces or tablets of candy in a forming machine. Sticks can be added to form lollipops in one embodiment. The formed products are then cooled, tumbled and prepared for further processing. |
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DETAILED DESCRIPTION It is an object of the present invention to provide an improved candy or confectionery making process.
It is also an object of the present invention to provide a system and process for making semi-liquid center-filled confectionery products, such as lollipops.
It is a further object of the present invention to provide a system and method for producing a candy product with three distinct materials or phases.
It is a still further object of the present invention to provide a system and process for making a three-phase candy product in which one of the phases is a semi-liquid-type material.
In accordance with the present invention, an improved system and process are provided for making a center-filled candy product, the candy product being filled with both a middle layer of a hard or chewy material and a center layer (core) of a semi-liquid type material.
The three layers or phases of the candy product are co-extruded into a three-component "rope" of material.
Either a single co-extrusion machine or two separate extruders are utilized in order to extrude a material with a hard candy exterior layer and an inner hard or chewy (e.
g.
gum) layer.
In addition, a semi-liquid material is inserted into the inner layer either concurrently with or immediately after the formation of, the co-extruded confectionery components.
The three-phase product is fed through a rope sizing mechanism and into a rotary or chain-type final tablet forming mechanism.
The three-phase extruded product is formed into individual pieces or tablets of candy.
If desired, lollipop sticks can be inserted into the pieces as they are processed in order to form lollipops.
The final products are transferred to a cooling tunnel or mechanism where they are shaken (tumbled) and cooled.
Once the process is completed, the products are sent to storage for further processing or to a separate department for immediate packaging and shipping.
The present invention provides a flavor release across all three layers or phases which improves the sensory effect to the consumer
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