CN1247102C - 带硬糖壳有夹心的软糖的棒糖 - Google Patents

带硬糖壳有夹心的软糖的棒糖 Download PDF

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CN1247102C
CN1247102C CN01822149.1A CN01822149A CN1247102C CN 1247102 C CN1247102 C CN 1247102C CN 01822149 A CN01822149 A CN 01822149A CN 1247102 C CN1247102 C CN 1247102C
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lollipop
forming machine
fondant
semiliquid
candy
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CN1486142A (zh
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巴拉特·亚尼
马克·德加迪
理查德·M·沃林顿
德米安·阿雷纳斯
爱德华·M·亚诺什
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Intercontinental Great Brands LLC
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Cadbury Adams USA LLC
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/56—Products with edible or inedible supports, e.g. lollipops
    • A23G3/563—Products with edible or inedible supports, e.g. lollipops products with an inedible support, e.g. a stick
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/12—Apparatus for moulding candy in the plastic state
    • A23G3/125—Apparatus for moulding candy in the plastic state with introduction of sticks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2015—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting device
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
    • A23G4/043—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping for composite chewing gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/005—Packaging other articles presenting special problems packaging of confectionery
    • B65B25/006—Packaging other articles presenting special problems packaging of confectionery packaging of lollipops

Abstract

三相充液心软糖或泡泡糖的有糖果外壳的棒糖制品。挤压出的软糖或泡泡糖料在分批成形机内添加有半液体心料同时形成糖果料的外壳。于棒糖成形机中将这种三相的料索形成棒糖件并于其中插入棒糖杆。所形成的棒糖制品然后经冷却、滚动并提供给进一步加工用。

Description

带硬糖壳有夹心的软糖的棒糖
                 相对申请的交叉参考
本申请要求2001年1月19日提交的美国临时申请NO.60/262913的权利。
                       技术领域
本发明涉及夹心棒糖，具体涉及具有充液软糖夹心的硬棒糖。
                       背景技术
带心料或夹有不同原料的硬壳棒糖是周知的。这种两相糖果产品包括“Tootsie Pops”，它有硬糖果外层和较软的糖果夹心。另一种周知的两相糖果产品是“Blow Pop”，它有硬的糖果外壳和泡泡糖夹心。
市面上存在多种两相软糖产品，如“Bubbaloo”与“Freshen-Up”。各个这种软糖都具有外壳以及软的或类糖浆的夹心。
时至今日还不能生产合格的三相棒糖制品或具有半液心的棒糖产品，这是由于在这类产品制造中和/或插入棒糖杆时难以限制半液心料泄漏。当前的市场上不存在具有三相成份的棒糖产品，即不具有三种不同原料层或压向其中之一为半液型原料的棒糖产品。
                       发明内容
本发明的一个目的在于提供棒糖制造的改进方法。本发明的另一个目的在于提供制造半液体夹心棒糖制品的系统与方法。
本发明的又一目的在于提供生产具有三种不同原料或相的棒糖产品的系统与方法。本发明的再一目的在于提供用来制造三相而其中一相为半液体型原料的棒糖制品的系统与方法。
依据本发明，提供了用来制造夹心棒糖制品的改进的系统与方法，这种棒糖是以软糖或泡泡糖原料与半液体型原料填心的。上述软糖或泡泡糖制品从挤压机中作为“料索”挤出，通过管件进入分批成形设备或机构中。当此软糖料通过该管件或从其中排出时注入半液体心料，形成夹心用料索。从糖果层压机输送出的熔融糖果料加到环绕上述管件的分批成形机中。旋转的锥形辊环绕此管件模压上述糖果，围绕挤压出的夹心用软糖形成糖果外壳。
然后将此三相产品通过一料索分选机送入棒糖成形机。这种三相挤压产品被形成为一个个的糖果，在它们于棒糖成形机中环绕其成形头转动与滑动时将棒糖杆插入它们之中。棒糖成品然后从成形机中排出，经输送系统输送到冷却隧道或冷却机构。在此冷却隧道中将上述成品振动与冷却，当此过程结束后，这些成品送去储存作进一步加工，或送至分开的车间立即包装与发货。
本发明在整个上述的三层或三相上提供了一种风味析出剂，改进用户的感官效应。硬的糖果外壳在其溶解时提供了第一种使用满足的口味。软糖心与添加的风味析出剂一起提供了咀嚼属性。半液体的夹心料提供了突发的与高度刺激的酸性与快速的分解，令用户感到惊讶与满足。最后，这种泡泡糖允许用户在即使某些风味已析出和消耗后也仍可继续吹泡。
本发明的其他优点、特点与细节，将通过下面结合附图所作的描述而变得明了。
                      附图说明
图1是本发明的夹心棒糖成形方法与系统的示意性顶视图；
图2是图1所示系统与方法的侧视图；
图3是依据本发明一实施例的用来制造夹心棒糖产品的系统与方法的示意图；
图4示明本发明所用的分批成形机构；
图5是图4所示分批成形机构的横剖图，此横剖图是沿图4中5-5线截取的；
图6概示了依据本发明制造的夹心棒糖成品，此成品是以部分剖面图表明；
图7概示了用于将夹心用软糖料挤压到分批成形机构中的可调管件；
图8、9与10分别为本发明所用一最佳棒糖成形机的侧视、正视与顶视图；
图11是本发明的棒头成形头机构的局部横剖图；
图12概示本发明所用旋转式冷却隧道；
图13是依据本发明制造的棒糖产品的横剖图；
图14与15示明本发明所用的另一最佳冷却机构；
图16与17示明另一最佳的棒糖成形机构。
                     具体实施形式
依据本发明用于制造夹心棒糖的系统示明于图1与2中并以标号10表明。
图1是此系统的顶视图而图2是图1所示系统的侧视图。
一般地说，系统10包括挤压机20、夹心半液体部分的供应系统22、分批成形机构24、糖果层压机构26、料索选别机构28、棒糖成形机30、输送机构32以及冷却隧道34。
软糖或泡泡糖料置于挤压机20内在此挤压成“索件”，即具有大致圆形剖面的挤压件。此软糖料索件从夹心料供应系统22充填以半液体型原料。此软糖料通过管件36挤压到分批成形机构24内。来自糖果层压机26的糖果沿输送带38传送到分批成形机构24中。此分批成形设备中的许多锥形辊(“辊群”)将糖果形成环绕管件36的锥形塑性团块，并在其离开管件36上时又环绕挤压出的软糖料。
然后，这种复合三相料42沿分选机构28行进，其中的成组分选辊将其形成用以进入棒糖成形机30的最终尺寸与形状。转鼓机构44(将于以后详述)将此三相糖果/软糖/半液体心的料索形成一个个的糖块并将棒糖杆插入各糖块内。然后从成形机30将棒糖产品46排送到输送机构32上将它们送入冷却隧道34。冷却隧道34中的转桶50内有空气循环，用以冷却和硬化最终的棒糖产品。应用马达48来转动冷却隧道34的桶50。
依据本发明制成的产品概示于图6和6A中。这种棒糖产品46是三相产品，即包括三种不同原料分别形成的三个层。
如图6与6A所示，棒糖产品46包括半液体心料L(通常具有类似果冻的稠度)、第二层的软糖或泡泡糖料G以及硬的外层糖料C。在成形过程中将棒糖杆S插入此三相产品中，形成完全的棒糖产品。
本发明的新颖系统与方法的一种实施形式的示意图示明于图3中，拟从挤压机20挤出的软糖料首先由任何常规方法例如于锅52中分批形成。用分批方法所制的软糖产品通常是于∑形叶片锅机构中制造。这种制软糖方法例如公开于美国专利NO4329369与NO.4968511中。还能够提供于连续混合机中由挤压法制得的软糖或泡泡糖，这种方法例如示明于美国专利NO.5045325与NO.5135670中。
棒糖用的软糖料从锅52输送到挤压机构20的入口或孔54内。于挤压机20中，此软糖料进一步混合并由转动的螺旋机构输送到下游端的挤压模116(图7)内。在本发明的系统内，此软糖或泡泡糖料是作为有大致圆形剖面的“料束”而挤压到管件36内，在此又挤压到分批成形机构24内。
挤压机20可以是任何常规类型的，例如Togum挤压机。
棒糖产品的半液体心料相是于锅56中制成然后输入贮槽58。这种半液体心料通常具有糖浆状或果冻状的稠度。这种半液体心料被冷却并可按照需要加调味料与着色。然后将此心料经导管60输送，最后将其注入挤压成的软糖料索的中心。
用来形成棒糖产品的外层或外壳的糖果料最初于分批蒸煮器62中蒸煮，再由此输送到收集罐64内，可于此加色然后分配到冷却台66上，在此通常于其中拌进酸性与调味组份。然后将这种粘稠的并具有与浓糖密类似稠度的已冷却的糖果料送入捏和机中从事混合与捏和处理。至此，将这种糖果料送到糖果层压设备26的漏斗70中。输送机传送带38将这种熔融态的糖果料从漏斗70送入分批成形机24中。
本发明可采用的分批成形机示明于图4与5中。这种分批成形机例如是Latini Machine Company(在伊里诺州的E/mburst市)制造的(例如78型)。分批成形机24具有糖果形成部80与底部82。成形部80有许多锥形不锈钢辊40A、40B、40C与40D，它们形成“辊群”。这些辊在一段时间内都依相同方向转动并在一段时间内(从1至60秒)依相反方向运动。这样就防止了糖果料扭结成团同时防止了这样的团块卷绕到一或多个辊上。这些辊的换向由可调的定时开关实现。辊40A～40D将糖果层压机26送入其中的熔融糖果料90悬吊起，将其形成围绕居中管件36的锥形体。此锥形体形成特定直径的连续的索料段。
成形部80上可设一铰接盖件84。此铰接盖件84有许多加热器或加热元件(未图示)，它们可以用来将糖果料与软糖料在成形部80中保持到适当的温度下。
底部82中设有用来转动锥形辊40A～40D的马达(未图示)以及用于沿箭头86的示向使成形部80的一端80A升降的液压系统。成形部80的端部80A的高度可按需要升降，以加大或减小这团糖果料90沿成形部80中的锥形辊的行进速率。此糖果料的行进速率由棒糖成形机的输出进行控制与测定，还会受到许多因素例如糖果料与心料的温度以及形成上述三相的原料配方的影响。
于分批成形机24的端部可设置索料成形分选机88。此分选机88包括多达三对辊件92，它们运送预定尺寸的索料作进一步处理，这种分选辊对92可以根据为生产最终棒糖产品所需的运动速率进行调节，在各种合适的速度下转动。
于辊92下可以设置加热件，用以保持有合适的热量传送给拟成形的产品。此外，在分批成形机24的成形部中最好有两或多个锥形辊件是可调的，以便形成不同尺寸的糖果料块90和便于改变相应原料通过成形部80的行进速率。在此设辊件40A与40B在图5中可沿箭头100与101的方向调节。
管件36的排送端110最好位于沿分批成形机24的长度(因而是沿成形部80的长度)约50～75％的距离处。管件36最好由几个铰接部分组成，通常是由金属材料如不锈钢制成，以特氟隆涂层为衬里。此金属管的排送端可以滚花或经变形处理，以防特氟隆涂层滑脱。
如图4与7所示，于管件36的空心通道104内设有细长的导管件102。导管102可以于此排送端处具有规则的端部或放大的头部106，同时具有一贯穿其全长的中央通道108。导管102可以用任何常规方式例如由叶片支承件105支承于上述空心通道104内。
所挤压的软糖或泡泡糖料被挤压与通过管件36中的通道104，围绕着细长的导管102。用作软糖料心料的半液体料经通道60进入导管102的中央通道108内。此半液体料从通道108的端部排入从管件36出来的软糖料内。导管102端部放在的头部件106于挤压出的软糖料内形成一尺寸略有增大的确定的空间，允许挤压出的半液体心料在此软糖料内形成一致的不同相层。这不仅能为半液体心料提供确定的区域，还为此半液体心料形成了供其充填的圆心空腔。管件102的排送端最好延伸到分批成形部80内一段距离D，约为超过管件36的端部110一英寸处。这样就在分配成形机的糖果料团90与从管件36出来的挤压的软糖或泡泡糖料之间形成一光滑过渡区。
头部件106最好制成为可与管件分开(例如由螺纹连接方式)，以便能采用不同尺寸的头部件来容许提供给不同产品不同数量的心料。
管件36最好能于成形部80中精确地定中而同辊件40A～40D等距。这样就能提供具有均匀分级层的横剖面的三相产品42。这里，若是管件36定位成与一或两个辊件较其他的辊件为近，则最终形成的挤压索料产物就可能会在软糖或泡泡糖料的周围形成具有不均匀或不一致厚度的外糖果层。这样有可能生产出不合格的产品，并可能导致液体心料在进一步加工中从料索池漏出。
为了将管件36的排出端110如上所述保持了分批成形机80的辊件40A～40D之间的中心且仍允许此分批成形机的角度可按所需改变，如图7所示，设有摆动与旋转机构112。此机构112有两个摆动/旋转连杆(“转向节”或U形接头)112A与112B，它们位于管件36的部分36A、36B与36C之间，以便让此管件的位于成形部80内的部分36C能按箭头114示向作垂直调节且可使其位置保持于分批成形辊40A～40D的中心处。此摆动/旋转连杆最好能让管件36作至少15°的角位移。如图7所示，起始的管段36A是直接接附于挤压机20之上。软糖或泡泡糖料通过位于挤压机20端部处的圆形模具116挤出，以使圆形剖面的软糖或泡泡糖料索挤入管件36内并从其中通过。
理想的一种棒糖成形机示明于图8、9与10中。前述转鼓机构的细节示明于图11中，此棒糖成形机例如可以是Latini公司或其他公司所提供的，这些成形机制造类似的产品并且都可从市上购到。在这方面，Latini Machine Company的BLP-4球状棒糖成形机可以用于本发明的目的。一般地说，这种棒糖成形机30包括机壳120、供料/分选机构122、转鼓44与输送机构32。
在棒糖成形机30中，例如固体糖果料的料索通过供料/分选机构122且环绕一包括许多成形模124的转鼓44。供料/分选机构122包括一对竖立的辊件122A与122B(参看图9)，它们将此料索以合适的厚度输送到成形模124中。
成形模124包括一列环绕转动环件126外周上的半圆形沟以及铰连到转鼓件44上的半圆形沟件128，用以让挤压出的糖料进入成形模124并于最终产品形成后将其从此排出。
鼓件44围绕中心轴130转动，还包括位于这种半圆形模具沟相对侧上的由凸轮操作的柱塞件132与134。当此铰接的模具沟件128位于成形模124邻近，便形成一个卵形空腔136而糖料便定位于其中并形成相同形状。棒糖杆S(46B)位于杆匣或漏斗140内，自动地逐一分配到与鼓机构44相邻的插杆通道142中。相分开的柱塞件(未图示)沿轴向或纵向推动棒糖杆S，将其插入棒糖的形成半固体的糖果部46A中。这里如图6所示，杆件S只插入棒糖46的糖果部C与软糖部G中。这样就保证了软糖整体地密封到液心部L的周围，防止了这种液体料从糖果部46A漏出和/或造成不合格的商品。
棒糖产品46从棒糖成形机30或180排送出而进入输送机30，将它们送入冷却隧道34。这些棒糖最好形成为在它们之间带有小片糖料以将它们保持成连续的一串棒糖。这串棒糖在模具鼓件转动时，能让这些棒糖落到成形模下的输送带上。冷却隧道34包括外壳150与中心的转动的盒件50。此盒件50由马达48与带驱动件152转动。
空气通过位于转鼓50中心处的管道或通道156的孔口154注入。最终的棒糖产品46于冷却隧道34中从入口端34A到出口端34B的过程中滚动并冷却。如果这些棒糖在它们进入冷却隧道时并未分开，则滚动过程将使它们逐一分离。滚动作业还有助于使成品保持更好和更均一的圆形。形成的棒糖产品于冷却隧道中的连续运动防止了它们变形。最终的棒糖产品或送到储存点供日后处理，或直接送去包装而随后发送给用户。
图14与15示明了另一种优选出的冷却机构200。此冷却机构200例如可以是Aquarius Holland出售的BC1型的。这种冷却机构200可以用来代替冷却隧道34。它起到同样的作用并以相同方式使用。冷却机构200紧邻成形机30之后。输送机构32将这些棒糖送入机壳204的入口202内。
机壳204例如是由金属板制成，其尺寸与形状一般如图中所示，具有一对维修门206和208、出口210以及马达控制的螺旋凸轮机构212。将空气引入到此机壳内和用来冷却棒糖产品。机壳内有许多倾斜的溜槽214。这些溜槽214位于可动轮216之上，能让溜槽于机壳内左右摆动。柱件218连接到各溜槽之上并以其外端有效地连接着螺旋凸轮机构212。这样，随着螺旋凸轮转动，这些溜槽快速地左右摆动。结果促使溜槽上的棒糖摆动、滚动与转动，从而可让它们均匀冷却与防止其变形。
此机壳中的这批溜槽件沿相对方向(按图14所示)倾斜，以使棒糖能于机壳中前后运动。这些棒端被摆动而于最上面的溜槽沿其全长行进，落到紧邻其下的溜槽之上，并重复依此方式移动到此机壳的底部溜槽中而通过孔口210送出。从冷却机构200出来的棒糖收集于箱或容器(未图示)中，输送到储存点供以后处理或直接输送去包装然后发货给用户。
料索分选机构28包括一平表面，上面设有多对分选辊74与76。可于分选台的入口端设置辊组，但如上述也可将一预分选机构接附到分批成形机24的端部。此料索分选机构28包括一台件29，上面有许多辊件可输送和精确地分选这种用于进入棒糖成形机30内的三相挤压的料索产品的横剖面直径。
最好采用一个辊组和两对平面辊来对上述料索进行分选。在这方面，软糖料于辊组中可减径2.00英寸，于第一对平面辊中可减径到1.50英寸，而在第二对平面辊中可减径至1.25英寸。成形机上的给料辊则能进一步减径至1.20英寸的最终尺寸。
可以用于本发明中的另一种棒糖成形机是意大利Euromec时链式成形机。它采用一对转动的链件来取代Latini成形机中转动模具鼓件。这对链件中的各个都有设于其上的成组半圆形模具沟，它们一起来到此三相料索上将其裁切成相分开的半熔融糖料的球件。将棒端杆插入Euromec机的糖球内，并从中将最终的棒糖产品排送到输送机之上。可以其棒糖成形机用于本发明的另一家公司是德国的RobertBosch GmbH。
有代表性的这种链式成形机概示于图16中并总体地以标号180表明。此成形机180如图17清楚表明的包括两个相匹配的转动链181与182。来形成棒糖(不是上述的转鼓件)。这两个转动链的每一个则具有用来形成棒糖最终形状的成套成形模的一部分。软糖料索42送入这两个链在转动中合到一起的交会处。这两部分单个的成形模件在切割料索的点配合到一起，将各个部分的块件形成卵形(或此成形模的模腔形状)。这两个模具部分在其匹配闭合的位置一起行进此链长的某个部分“D”。这样就确定了此种产品的最终形状，同样可由棒糖杆漏斗183从一侧将棒糖杆插入。
当这两条链于成形工序之后分开，已成形的带杆的棒糖产品46从成形机落到输送机184之上而输送到冷却与滚动机构例如冷却机构34或200之内。
对于本发明的任一种形式都提供有稳定的心料用产品。这种半液体的心料能有效地收容于软糖或泡泡糖的芯壳中而此芯壳外再围以硬的糖果料壳。这三层材料形成了稳定的不漏泄的棒糖。
用于本发明的半液体心料的配方具有很高百分率的果胶，这有助于防止此心料通过软糖或泡泡糖料而自棒糖产品中漏出。果胶的量约为此最终产品重量的1.0～1.3％，这有助于防止半液体心料胶体化。此外，软糖与心料已保持在约低于50℃的较低温度下，这同样有助于防止此半液体心料胶体化或使粘度降低。
在本发明的生产过程中，重要的是将原料L、G与C的温度保持于适当范围。为了防止在插入棒糖杆S时插穿到半液体心料内而随后发生漏泄，前述外层的糖果壳、软糖与半液体心料必须保持为“塑性”状态。上述温度是在玻璃化转变温度之下，在此温度时上述原料将变为固体，而在高于此流动温度的温度中，就会将上述原料变为易燃的液体。紫黑浆果风味的心料层L原料的配方例如下：
原料                                 重量(％)
糖                                  8.705
水                                  9.090
葡萄糖浆42DE                        60.938
甘油                                17.392
柠檬酸果胶USPL-200                  0.348
柠檬酸，无水的                      8.000
红色料NO.40                         0.002
蓝色料NO.2                          0.0003
紫黑浆果调味料                      0.42
将上述果胶以甘油轻柔混合。将葡萄糖浆、糖、水与甘油(包含果胶)的混合物蒸煮至110℃。然后将此混合物冷却到90℃，再添加酸、色料与调味料。这种混合物具有胶冻状的稠度。果胶量能使半液心料增稠到足以防止其通过软糖中间层的任何裂缝或空隙迁移与通到外侧，不然将给棒端的成形工艺带来困难和形成不合格的成品。
于棒糖成形机30中生产合格的最终棒糖产品的关键，在于当两个半圆形模具合到一起以形成棒糖产品46的糖果部46A之际，阻止液体心料L从挤压出的料索的中心处漏出。这两个半圆形模具的边缘结合到一起，于图13所示的X与Y部分压缩此挤压出的料索。中心处的软糖或泡泡糖料G也在两端被挤压而形成扁平部分A与B。将半液体部分L保持于较稠的组成，例如提高配方中的果胶量，将有助于防止半液体心料L在糖果壳的点X与Y处沿部分A与B的接头或接缝处挤出。
用于三相紫黑浆果风味的棒糖产品中软糖G部分内的泡泡糖料和用于糖果C部分中的糖果料，它们的配方的代表性例子和混合方法如下：
软糖                                       重量(％)
葡萄糖浆                                  13～17
软糖基混合物                              18～22
糖(粉碎的，2/3)                           38～43
柠檬酸USP，无水粉末                       0.70～1.1
D&C蓝#2 A2.Lake                           0.02～0.04
甘油USP Special                           0.45～0.65
糖(粉碎的，1/3)                           18～22
玉米油(Mazola)                            0.15～0.35
紫黑浆果调味料                            0.8～1.2
上述这种葡萄糖浆与软糖基的混合物加入到分批型锅式混合器，由依一个方向转动的拌和叶片混合至少1分钟，而由此叶片依反向转动至少混合3分钟。此锅的温度保持于约120°F而夹套温度约120℃。最终的软糖基料温度为77～85℃，而软糖料滴温度为45～51℃。然后将2/3的糖、柠檬酸与蓝着色料加到锅中，再将此混合料进一步混合至少3分钟。在此混合过程中加入甘油，再将此混合料用叶片沿每个方向至少转动半分钟继续混合。然后加入余剩的1/3糖再继续混合至少另一个2分钟。在结束之际添加玉米油与紫黑浆果调味料，将这种混合继续若干分钟。
外层的糖果料主要是中等晶粒的砂糖(约55.0％干燥的)与葡萄糖浆(约45.00％干燥的)。将水作为拼份加入蒸煮罐中。在用于外层的糖果料熬好后加入颜色溶液约1.33％FD&C蓝#2、0.33％FD&C红#40以及98.33％的天然泉水。然后将此糖果基料冷却至约140℃。调味料部分预先混合好，包括紫黑浆果风味料、苹果酸与柠檬酸，它们的比例量分别为0.20、0.30与2.00。将此熬好的糖果料注入冷却台上，再将此调风味的预混合物放到上述糖果料上面然后捏和于其内部。
典型的棒糖成品可以有20克的最终总重，其中包括4.3克的软糖G、0.7克的半液体心料L以及15.0g的硬糖果料C。这种拼料的另一种优选的比例是按重量计的60％硬糖果壳、30％的软糖料以及10％的心料。
本发明的典型方法与系统的工艺参数与加工程序列述于下。软糖料在其进入挤压机时具有51℃的温度而在其出来时的温度约46℃。挤压机机头的温度为63℃而筒身温度为120℃。挤压机速度为14rpm。液心料温为43℃并在1400psi下注入软糖料内。糖果料的温度于分批成形机内控制到约81℃，辊组中辊的转动各向每隔60秒换向。料索分选机的速度为50rpm，两个分选辊段中的平面辊之间的空隙尺寸为1.50英寸与1.25英寸。将分批成形机与分选辊段中附设的加热器关停，让此糖果料冷却15分钟并置于30″Hg的真空压力下。
糖果料冷却台与捏和台的温度为105℃。经捏和后的糖果料温度为81℃。成形机上的辊提供的进入成形模的料索的最终尺寸为1.20英寸直径。冷却臂的速度为80rpm而转鼓相对于水平面的角度为3°。
尽管上面业已联系一或多个实施例描述了本发明，但应认识到所描述到的特殊装置与方法只是对本发明原料的阐明。在不背离后附权利要求书所限定的精神与范围内，对于所说明过的方法与设备是可以作出众多的改进型式的。

Claims (9)

1.制造三料棒糖制品的系统，此系统包括：
挤压软糖料的挤压机；
分批成形机；
将软糖料输送到上述分批成形机的管件；
用于将糖果料提供给上述分批成形机的糖果料层压机；
用于将半液体心料添加给上述软糖料的半液体心料添加机构；
上述分批成形机形成三层原料的料索，包括中心层的半液体心料、中间层的软糖料与外层的糖果料；
还包括用于确定此三层料索尺寸的测定机构以及
用来将此三层料索形成为棒糖糖球的棒糖成形机，此棒糖成形机将杆件插入各个棒糖糖球中。
2.权利要求1所述的系统，其中还包括输送机构与冷却机构，输送机构定位成将棒糖制品输送入冷却机构。
3.权利要求1所述的系统，其中所述分批成形机具有可沿垂直方向调节的至少一个端部。
4.权利要求1所述的系统，其中所述半液体心料添加机构将半液体心料添加到上述管件内的软糖料中。
5.权利要求2所述的系统，其中所述冷却机构包括机壳、此机壳内的许多溜槽以及用于摇动这些溜槽以使棒糖制品滚动的装置。
6.权利要求1所述的系统，其中所述棒糖成形机包括在内设有转鼓的机壳，而转鼓上则有许多成形模。
7.权利要求1所述的系统，其中所述棒糖成形机包括在内设有一对转动链的机壳，这对转动链上各有许多成形模。
8.制三料棒糖制品的方法，此方法包括：
从挤压机挤出软糖料；
将半液体心料注入上述软糖料内；
将此挤压出的包含所述注入的半液体心料的软糖料输送入分批成形机；
于上述分批成形机中以熔融的糖果料给上述软糖料涂层；以及
于棒糖成形机中由所述的糖果料涂了层的软糖料形成各个棒糖糖球，并将杆插入棒糖糖球内。
9.具有半液体心料层、软糖料中间层与硬糖果料外层的制品。
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JP4091842B2 (ja) 2008-05-28
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MXPA03006488A (es) 2003-10-15
ES2307567T3 (es) 2008-12-01
DE60133836T2 (de) 2009-06-18
US7332186B2 (en) 2008-02-19
WO2002056697A1 (en) 2002-07-25
CN1486142A (zh) 2004-03-31
US20020142059A1 (en) 2002-10-03
BR0116840B1 (pt) 2013-10-22
EP1357800B1 (en) 2008-04-30
BR0116840A (pt) 2004-07-06
US20040037924A1 (en) 2004-02-26
RU2283592C2 (ru) 2006-09-20
DK1357800T3 (da) 2008-09-01
CA2434715C (en) 2008-08-26
US6623266B2 (en) 2003-09-23
EP1357800A1 (en) 2003-11-05
JP2004517627A (ja) 2004-06-17
ATE393575T1 (de) 2008-05-15
US7452558B2 (en) 2008-11-18
NZ527437A (en) 2005-03-24
DE60133836D1 (de) 2008-06-12
US20040037925A1 (en) 2004-02-26

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