The present invention relates to the production of candy products having a laminated structure with a desired texture.
Laminated candy products consist of layers of hard candy and a fatty paste or fluid such as peanut butter which is typically coated with chocolate or another coating. The conventional process for producing a laminated candy product involves heating candy syrup in a precooker to form a candy mass and boiling the resulting candy mass to produce a viscous material having a low moisture content. Typically the moisture content is about 4-5%. The resulting boiled candy mass is discharged from the cooker and passed through an aeration screw to aerate the candy mass. The aerated candy mass is then placed on a steel tempering band which cools the candy mass to a specified temperature such that the candy mass remains pliable. The aerated candy mass is then sheeted and the candy sheet is coated with a layer of fatty paste. The layer of fatty paste and aerated candy may be sprinkled with rework prepared from reusable products from previous candy bar forming operations. The layer of candy mass and fatty paste is then rolled onto itself to give a thicker candy mass with more layers. The resulting rolled product is then passed to a rope forming machine where an outer layer of boiled candy mass is applied. The plastic mass is then formed into a continuous rope and then formed and cut into individual bars. The whole system is continuous. The resulting candy bar centers can be coated with chocolate or other coatings to produce the final candy product. An example of this process is disclosed in U.S. Pat. No. 4,679,496.
The texture of the candy product is a result of the laminated structure. For example, a candy product with a laminated structure generally has a crunchy texture. It is desirable to produce a laminated structure that has consistent texture throughout the product. The conventional process for manufacturing laminated candy products, however, does not always provide this consistency. For example, the conventional process often leads to areas with large masses of hard candy that do not have a crunchy texture but instead are more like a solid candy mass. Thus, there is a need for a process for making laminated candy products that produces a product with a more consistent texture. The present invention provides such a process.
The present invention relates to a process and apparatus for the production of candy products having a laminated structure. The invention also relates to a laminated edible product prepared according to the process.
The method according to the present invention produces a laminated edible product having thin layers of at least one fluid first material interleaved between thin layers of a second fluid material. The method involves extruding from the exit port of a coaxial die a thin strip of at least one first fluid material encased in a layer of a second fluid material, wherein the at least one first fluid material and the second fluid material are not miscible; depositing said thin strip on a support; and superimposing a second thin strip on the first thin strip. Additional thin strips may then be superimposed on the first or second thin strips.
According to this method, the thin strips may be superimposed on top of one another by a variety of means. The thin strips may be superimposed on top of one another by oscillating the support under the coaxial die. In another embodiment, the thin strips are superimposed by oscillating the coaxial die above the support. In a preferred embodiment the coaxial die is oscillated in both a first direction and a second direction, with the second direction being perpendicular to the first direction. The support may be a conveyor belt that moves in the first direction. In yet another embodiment the support is a conveyor belt and the layers are superimposed by moving the conveyor belt in a first direction and oscillating the coaxial die above the conveyor belt in a second perpendicular direction. In yet another embodiment the layers are superimposed by oscillating the coaxial die in a first direction and oscillating the support in a second direction, which is perpendicular to the direction of oscillation of the coaxial die.
The thickness of the thin strips extruded from the exit port of the coaxial die are from about {fraction (1/100)} inch to xe2x85x9 inch and preferably are from about {fraction (1/10)} inch to {fraction (1/25)} inch. The number of thin strips that are superimposed is from about 2 to 500 and preferably is from about 10 to 50. The superimposed thin strips have a thickness from about 0.01 inches to 4 inches, preferably from about 0.375 inches to 1 inch. The superimposed thin strips may be further thinned by rolling the stack of superimposed thin strips to form the product.
The thin strip of at least one first fluid material can be a multi-layered thin strip of first fluid materials. The thin strip of at least one first fluid material can also be a single layer of more than one first fluid materials wherein each of the first fluid materials are adjacent to each other.
In one embodiment the at least one first fluid material is a fatty paste or fluid and the second fluid material is a candy mass. In another embodiment the fatty paste or fluid is peanut butter. The method of the present invention can thus be used to prepare edible products.
The invention also relates to an apparatus for making laminated edible products which includes a support which is capable of movement; a coaxial die assembly for depositing one or more layers of fluid material on to the support; a die holder which supports the coaxial die assembly and is positioned above the support; a first drive assembly, which is attached to the die holder and oscillates the die holder in a first direction; and a second drive assembly which is attached to the first drive assembly and oscillates the first drive assembly in a second direction which is substantially perpendicular to the first direction.
Another apparatus for making laminated edible products includes a support having an infeed end and a discharge end and capable of movement in a first direction, wherein said infeed end is for receiving one or more layers of a fluid material onto the support; a pivot support for supporting the discharge end of the support; means for oscillating the infeed end in a second direction substantially perpendicular to the first direction; a coaxial die assembly for depositing one or more layers of a fluid material onto the infeed end of the support and; a die holder, for supporting the coaxial die assembly and being positioned above the infeed end of the support.
A preferred apparatus for making laminated edible products includes a support having an infeed end and a discharge end and capable of movement in a first direction, wherein said infeed end is for receiving one or more layers of a fluid material onto the support; a pivot support for supporting the discharge end of the support; at least one caster for supporting the infeed end of the support; a cam mechanism connected to the infeed end of the support whereby rotation of the cam mechanism oscillates the support in a second direction substantially perpendicular to the first direction; a coaxial die assembly for depositing one or more layers of a fluid material onto the infeed end of the support and; a die holder, for supporting the coaxial die assembly and being positioned above the infeed end of the support.