Confectionery product, functional confectionery product, method for increasing of consumer's acknowledgement and method for producing the effect of good feeling at user

FIELD: confectionery industry.

SUBSTANCE: confectionery product contains at least one functional component and comprises enclosure and filler enclosed therein. Filler contains at least one confectionery material possessing properties imparting to filler a tangible effect upon release of filler in user's mouth. Enclosure is formed so as to provide release means upon acting thereupon of saliva in user's mouth, which means releasing filler from enclosure. Solving properties are acting so that enclosure is substantially emptied before it is completely solved in user's mouth.

EFFECT: improved consumer properties of confectionery product.

34 cl, 8 dwg, 7 ex

 

This invention relates to a new confectionery product having the ability to provide a pleasant and quick selection of confectionery material to the consumer. In particular, the invention relates to a confectionery product, capable of delivering at least one functional ingredient pleasant and noticeable way. This invention also relates to a method for selection of functional ingredients of confectionary products, providing significant effect of good feelings, which increases its recognition for consumers.

Previously attempts have been made to encapsulate or to place functional ingredients in various glazed, sintered or chewing media. As a rule, the confection is as solid a solid carrier for the functional ingredient. Functional ingredient is delivered in accordance with the rate of dissolution of the confectionery carrier, which creates in the mouth of sustainable mouthfeel. The consumer crushing can accelerate the selection of the functional ingredient, but this solution may be undesirable due to possible problems with teeth and/or the recommended rate of excretion of the functional ingredient may not be met. Depending on the method of manufacturing a confectionery carrier functional the ingredient may suffer from deterioration or damage due to high temperature and/or mechanical impact during the manufacturing process. The way excessive dosage functional ingredient in confectionery carrier in order to overcome the problem of high degree of deterioration due to unfavourable conditions of the manufacturing process is expensive. "Solid" taste, which is pressed tablet or glazed media can provide in the mouth, can be regarded as very attractive in the sense of delivering active ingredients, especially if it is assumed that the product in the first place should be sweet.

The known fluid-filled caramel. They can also be used for delivery of functional ingredients. But despite the fact that the core is mostly liquid, the product generally has a tendency to melt in your mouth as a whole, and the core is not excreted quickly from the shell, and melts slowly and gradually, thus creating a paste.

Filling of powdered sugar in caramel also known for many years as an integral part of such traditional confectionery as "Sherbet Lemon" in England. But this kind of candy is not used for the delivery of functional ingredients. Moreover, this kind behaves in the mouth similar to caramel with liquid filling: the shell and the filling melts slowly in the mouth; a significant portion of the filling stick together inside the shell in contact with the saliva, thereby forming lumps, cotoneasters in the shell during the time of the dissolution of the shell.

In part encapsulate functional ingredients you can refer to the following publications relating to the prior art. U.S. patent 5897897 refers to the encapsulation of drugs, pesticides, vitamins, preservatives and flavouring substances in glazed medium consisting of modified starch and a polyhydric alcohol. EP 0904784 reveals prebiotic preparation curative actions containing bacterial cells, noveloso, gum Arabic, enclosed in 3-gram protein capsule. U.S. patent 5648092 relates to pharmaceutical compositions in the form of a palatable chewable tablets or chewing, coated tablets, which in addition to the pharmaceutically active ingredient - sulfacet also contain at least one producer quickly swelling physiologically acceptable gel, plus sugar or sugar substitutes. U.S. patent No. 4396631 describes confectionery tablet containing bifidobacteria and includes one or more substances selected from the group consisting of starch, hydrolyzed starch and protein. JP 2893021 refers to the caramel containing bifidobacteria encapsulated protective covering film and diluted with a mixture of icing sugar or ethanol from sugar as a filling. JP 60083535 relates to the preparation of sweets, to the that contain lactic acid bacteria, activated spores obtained by mixing sugar and prosavage honey, cooling, grinding and adding powder activated lactic acid bacilli. JP 57032221 reveals candy pills containing the microorganism of bifidus and prepared by mixing powder of microorganisms with fat, add other raw materials and tableting. EP 704164 discloses a confectionery composition containing long-lived lactic bacteria, grease and/or oil, fermented milk powder and sugar. DE 19830528 discloses a multi-layer tablet containing nutrients and microorganisms, and that can be stored without refrigeration.

Confectionery technology, in particular confectionery sugar, also suffers from a negative gives a very small positive effect from the point of view of nutrition and health. Provided recent boom orientation to improve the health of people all focus on food and the true and proper function of food for health and nutrition. Known in the market for products is far from the expectations of the consumer from the point of view of taste, mouth feel and appearance. In particular, many known functional ingredients have no special taste and even tasteless, resulting in the use of products with functional ingredients becomes unpleasant.

Therefore, it became onate, that, at least, part of the commercial success-oriented improvement in the feeling of the product depends on how this product stands out in the mouth. The consumer must receive the feeling that something wonderful and distinguished appear in the mouth, and this is something that sends a signal that there is some functional activity, preferably an enjoyable and delicious way.

The main purpose of this invention is to provide this confection, which provides the perceived feel the effect in the mouth as a signal evidencing the delivery of one or more functional ingredients.

Another objective of this invention is to provide a confection, which provides a sudden, quick, and feel an allocation mouth confectionery material, without the need to chew or bite confection.

Another objective of this invention is to allow the user to cause the effect of improving the taste sensations.

Another objective of this invention is to make functional confectionery products more acceptable to the consumer.

Another objective of this invention is to provide an alternative media in the same confectionery product functionality is inogo ingredient(s) depending on the speed required intake of the functional ingredient(s).

Another objective of this invention is to provide opportunities for the delivery of functional ingredients with different speeds in the mouth, for example, either to ensure the lasting effect of allocation, or to separate the time of delivery of functional ingredients that have different operating effects, feel and/or taste.

Accordingly, the invention provides a confectionery product which contains at least one functional ingredient, which has a shell and a filling enclosed in the shell, and the filling contains at least one confectionery material with properties that give the filling a noticeable effect when the filling is secreted in the mouth; and the shell is made with the possibility of the formation of the allocator when exposed to saliva in the mouth which releases the filling of the shell. Confectionery material also has the properties of solubility, acting in conjunction with the allocator to shell remained essentially empty until its complete dissolution in the mouth.

Therefore, this confection has a wonderful ability to provide a selection of toppings feel that way when exposed to saliva, which dissolves the filling in the mouth, with the shell still doesn't melt completely.

This invention relates to a functional the confection, contains:

at least one functional ingredient to provide added benefit to the consumer;

the filling, which contains at least one sensitive substance with properties that give the filling a noticeable effect sensation in the mouth, indicating the functional allocation; and

a shell enclosing the filling, and which dissolves more slowly filling; however, the shell also has an emitting means, which is driven by the saliva, to highlight the filling of the shell.

This invention also relates to a method of increasing consumer acceptance of confectionery products containing the ingredient, and according to the method in confection introduced giving the feeling of a substance that creates a noticeable feel the effect in the mouth of the consumer, indicating functional selection.

This invention also relates to a method for creation of the consumer effect of improving well-being, according to which the consumer consumes confection containing functional ingredient and gives the feeling of a substance that creates a noticeable feel the effect in the mouth of the consumer, indicating functional selection.

Hereinafter the invention is described in more detail in the following description.

Figure 1 is a perspective view of a candy with macinko is in accordance with this invention.

Figure 2 - cross section depicted in figure 1 candy along the line A-A.

Figure 3 - preferred scheme for the production of filled chocolates, depicted in figure 1 and 2.

4 is a cross-section depicted in figure 1 candy after partial melting of membranes in the mouth, producing a quick selection of toppings.

5 is a cross-section of candy according to one variant of the present invention.

6 is a cross-section of candy according to another variant of this invention, the sheath is tubular and essentially annular shape.

Fig.7 is a graph parameters cumulative weight loss during failure envelope candy according to Example 4.

Fig graphic settings differential weight loss from time to time, according to Example 4.

This invention provides non-novel confection, which provides a noticeable feel the effect in the mouth as a signal indicating the selection of one or more functional ingredients. This enhances consumer impression of the functionality and improves the health of the consumer. The invention preferably contains a shell and a filling, and the filling has a confectionery giving the feeling of substance.

Filling confection preferably contains at least one confectionery media or giving the feeling of substance who meet the ability to emerge from the shell, while creating a tangible effect in the mouth, making the filling discernible with the release of her mouth. In the preferred implementation of the invention confectionery carrier is anhydrous weight of the powder having the properties of good solubility, which gives her the opportunity to emerge from the shell through the passage formed by contact of the product with the saliva, and which quickly dissolves in the mouth.

Even more preferably the medium is chosen from the group of polyols, having as a "cooling"and "liquid" effect in the mouth, provide significant enthalpy of dissolution. Found that when crystalline powder carrier in the form of, for example, polyol stands out from the passage in the shell, you can get a higher dissolution fillings in the mouth together with the effect and liquid, and cooling. Quick dissolving a positive impact on how the stuffing out of the shell. This feeling of "liquid"provided by the dissolve effect, different from the feeling of "solid", usually associated with CT or glazed candies. This feeling is also different from the sensation of liquid generated by the liquid or viscous core that stands out less quickly and causes a spicy sensation. This effect is also due to the fact that the polyol retain, from the point of view of thermodynamics, is very stable and effective state over time, as it can effectively be protected from exposure to the environment using a pastry shell, and particularly against the entry of moisture during storage.

A noticeable effect in the mouth is enhanced by providing a means of selection, the function of which is to provide for the filling quickly and completely exit the shell, thereby feeding the signal to an enjoyable and tasty way to the consumer that the filling is increasingly released in the mouth, before the shell is completely melted. In the preferred implementation of the emitting system contains at least one small hole or an area of reduced thickness in the shell, which is capable of forming at least one outer passage which is connected with the filling. If the shell provided with zones of reduced thickness, the passage is formed after confection within a few seconds will be in contact with the saliva. The passage for the selection of toppings is formed preferably behind 5-120mm sec, more preferably 10 to 40 sec. The aisles are important in that they prevent substantial dissolution of the shell before filling will be selected; otherwise there will be created the desired effect of improving indicating to the consumer on the functional action. The passage is also, to some extent, red eye reduction is that the consumer desire to be bitten into the middle, because the user can feel the gradual selection of toppings. It is also believed that the passage also contributes to the fact that the functional delivery becomes more acceptable to the consumer.

Preferred polyols that can be used as a powder media are those media that have a significant negative heat of dissolution. The heat of dissolution is calculated thermodynamic expression for determining the amount of heat which is required for dissolving one gram of the diluted substance. In the case of polyols, having a noticeable cooling effect, the energy is given by the solution, and therefore, the heat of solution is negative. In accordance with this invention, the polyols generally have a heat of solution is less than 25 cal/g, preferably less than 30 cal/g For comparison: sucrose is the heat of dissolution is equal to only 4 cal/g When saliva comes in contact with the filling between anhydrous polyol and saliva immediately thermodynamic reaction and the dissolution occurs, thereby creating the impression that the powder filling is cold "fluid". Also preferably, the solubility of the polyol for the filling would be relatively high. In particular, the solubility is preferably exceed 240 g/100 g water pri° C. the higher the solubility, the more "liquid" will be felt filling. Confectionery material for the filling must be soluble, but not too hygroscopic, as this may cause the formation of lumps in the shell, and this will prevent the filling out of the shell when exposed to saliva on it.

Confectionery material for the filling is preferably in fluid powder state inside the shell, i.e. it is not slovasweden solid, pasty or sticky inside the shell, thereby giving the stuffing ability to freely flow from the casing through the passage created it. Refreshing liquid effect essentially depends also on the properties of fluidity of powder emerging from the shell. The faster will flow into the mouth of a considerable quantity of powder, the more noticeable will be the sudden cooling effect, because the powder will melt upon contact with saliva. The filling should not stick or pressoffice education snowathome mass in the shell, because then the selection of toppings is delayed until complete melting of the sheath, thereby creating a more "solid" taste similar to the taste crystallized polianovich coatings.

The corresponding monosaccharide polyol is preferably selected from the group consisting of xylitol, eritria, sorbitol or the x combinations. Xylitol is preferred, since the experimental data of the applicant - it is one of the polyols, the taste of the most liquid and refreshing; and when the selection in the mouth so he creates attractive feel the effect, in performing its function of allocating the functional ingredient(s). He also has a high solubility, which makes it very reactive, and is also capable of withstanding long term storage in the shell, according to this invention, without clumping. Xylitol has a heat of dissolution of -30 to -45 g/cal depending on the chemical purity of the product (e.g., the chemical purity of the commercial product Xylisorb manufactured by the company Roquette Freres, Lille, France, is -34,8 g/cal). The solubility of xylitol is about 250-260 g/100 g water at 37°With, while sucrose has a solubility below 230 g/100 g, and ▫ maltitol has a solubility of less than 205 g/100 g of Sorbitol has a higher water absorption and water solubility of about 330 to 340 g/100 g (37°C), but less warmth solubility in the range from -28 to -26 g/cal. It is assumed that sorbitol has a slightly higher cooling effect than xylitol, and which can be measured instantaneous drop in temperature when adding a certain amount of powder into the water. The measured hygroscopic effect of sorbitol is approximately equal to -22° C; xylitol is about -20°With (instant temperature drop with the introduction of 150 g of the powder in 50 ml of water at 37°). But in practice, it was noted that xylitol gives sharper combined liquid and refreshing feeling in the mouth than sorbitol. Anhydrite crystals eritria different from other polyols because they are less soluble in water, but have a very low negative heat of dissolution: from about -42 to -45 g/feces, and this gives the relatively weak "liquid" feeling, but still, the feeling of cold in the mouth.

Granulometric test powder also proved to be important for increasing the cooling effect and also to accelerate the emptying of the shell through the tool passage and dissolution reactions in the mouth. The smaller are the particles, the more the selection weight of the polyol will have a "liquid" taste, without the feeling of "sand" in the mouth. Smaller fluid particles increase the surface contact of the basics-polyol with liquid during discharge, and it is, therefore, focuses the heat transfer in a shorter period of time. In particular, in essence, at least 85 wt.%; preferably at least 95%; and more preferably 100% of the particles should have a preferred size of less than 250 microns. More preferably at least 30 wt.%; preferably 40 wt.% particles have a size even less than 100 μm. With the appropriate example of the distribution of particle size: less than 0.1% - more than 500 μm; less than 1.2 wt.% from 500 to 250 microns; less than 48 wt.% - from 250 to 100 μm; and the rest: less than 100 microns.

Confectionery media or giving the feeling of a substance may contain ingredients that are selected to ensure that the perceived effect of supplementing functional ingredient. For example, if the functional ingredient is a stimulant drug like caffeine, it gives the feeling of a substance may contain a blowing agent (e.g., bicarbonate) to increase stimulation. Similarly, if the functional ingredient is so soothing substance, such as Valerian, giving the feeling of a substance may contain soothing substances to enhance the sedative effect.

Confectionery carrier in the filling, as described above, is essentially composed of a polyol anhydride. But you can also add a small amount of other ingredients for flavor and/or sweetening fillings, or to eliminate unwanted taste purely functional ingredient(s) if necessary. In particular, it is possible to use natural or artificial flavourings. Dried irrigation or dried by sublimation of fruit juice, such as lemon, orange, strawberry or other, you want to enter in the amount less than 20 wt.%, preferably less than 12 wt.% from the Incas. You can also add an acid, such as citric or malic acid, in a preferred amount of from 0.1 to 3 wt.% from the media.

The number of confectionery carrier in the filling should preferably be effective to create a tangible effect, for example necessary, and liquid, and cooling effect. Therefore, the content in the filling substances, non-polyols, must not exceed 50 wt.%. Therefore, the amount of polyol in the proposed cooling effect must be at least 50%; preferably 70%, even preferably at least 85 wt.% filling; the rest will be functional ingredient(s) and/or flavor additives and/or other ingredient(s).

This invention also provides the possibility of using either the filling or the shell as a carrier for the functional ingredient(s) depending on specific needs. In particular, if you need to quickly deliver functional ingredient(s) in the mouth, for example, for clinical reasons, to feel and/or taste, the filling is preferably a carrier for the functional ingredient(s). Or if you want to delay delivery of the functional ingredient and/or to ensure a stable allocation of the functional ingredient(s), the shell can be a carrier for the functional ingredient(s). With the according to another implementation, if you want to deliver functional ingredient(s) with different speeds in the mouth, and filling, and the shell can function as carriers for the functional ingredient(s). In the particular case of both media can have the same functional ingredient(s), or both of the carriers may have different functional ingredients. For example, for different functional ingredients may require separate storage in the confectionery product and delivery with different rates of dissolution, in order to optimize their effectiveness, prevent, inhibit and/or decomposition; and/or to provide better feel and/or taste.

Within this description, the term "functional ingredient" refers, in particular, to the European definition according to ILSI, in accordance with which the functional food product can be regarded as functional if it is satisfactorily demonstrated a positive impact on one or more target functions in the body, beyond adequate nutritional effects, in such a way that it is expressed either in improving the health and well-being and/or reduction of risk of diseases (the Scientific Concept of Functional Foods in Europe: consensus Document, the British Journal of Nutrition, vol. 80, supplement 1, Aug. 1998). In particular, functional ingredients are feeder is haunted substances, you can add to food products in regulated quantities in order to perform a specific physiological function, or to improve the health and wellbeing of the consumer. Functional ingredients may contain ingredients that have a positive effect from the point of view of oral hygiene or medical care, rehabilitation bones as digestive substances, to protect the intestine from the point of view of power - efficient power to relieve stress, as a sedative for the throat, to freshen breath, etc.

In accordance with the preferred implementation of this invention, the confectionery product contains at least one functional ingredient selected from among probiotic bacteria, prebiotic substances, vitamins, enzymes, oxidation inhibitors, mineral salts, amino acid supplements, peptides, proteins, gums, hydrocarbons, phytochemicals, dextrose, lecithin, other micronutrients, stimulating moghavemat, providing energy substances, minerals, mineral salts, plant extracts, fatty acids, beta-glucan oats or other functional fibers, creatine, carnitine, bicarbonate, citrate, caffeine, or any mixtures thereof. The functional ingredient(s) may be enclosed in n the chink and/or inside the shell. Many functional ingredients are heat-sensitive compounds, such as probiotic substances or vitamins that are destroyed when heated to a temperature above 70-80°C. depending on the method of manufacturing the sheath material can reach these levels of temperature, or even exceed it at the stage of heat treatment. Therefore discovered that the powder carrier in the filling is an effective tool for good isolation of the functional ingredient(s), preservation of the functional ingredient(s) in a viable and/or active form after encapsulation in a candy shell. It also found that polyols selected from among polyols with low heat of dissolution, such as xylitol, have the ability to protect heat-sensitive functional ingredients during the execution phase in the shell with molten shell material. In particular, tests have shown that such heat-sensitive functional ingredients, as the microorganisms can be enclosed in the shell, and microorganisms can withstand thermal encapsulation without significant mortality.

Heat-sensitive functional ingredients that should be used in this invention usually contain probiotic microorgan is SMU as live microbial food supplements, recognized as providing beneficial effects for humans. Probiotic microorganisms are microorganisms that have a positive impact on the body of the host by improving its intestinal microbial balance (Fuller, R; 1989; J. Applied Bacteriology, 66: 365-378). There are a variety of probiotic microorganisms, which are suitable, in particular, from the viewpoint of enhancing the immune system, prevention of excessive bacteria pathogens; prevention of diarrhea and/or restoration of intestinal flora. Probiotic microorganisms include yeast, such as bifidobacteria, lactic acid bacteria, Streptococcus, sacharomyces. The microorganism is preferably dried by irrigation or dried by sublimation.

More preferably: the probiotic bacteria may be selected from the group consisting of: Lactobacillus johnsonii, Lactobacillus paracasei, Bifidobacterium longum B129, Bifidobacterium longum B128, Bifidobacterium adolescentis Bad4, Bifidobacterium lactis Bbl2. The strains have been deposited, for example, according to the Budapest Treaty at the Collection Nationale de Cultures de Microorganismes (CNCM), Institut Pasteur, 28 rue du Docteur Roux, 75724 Paris Cedex 15, France, with the exception of Bifidobacterium lactis b12.

Lactobacillus johnsonii (NCC 533) was deposited 30.06.1992 under the designation CNCM I-1225;

Lactobacillus paracasei (NCC 2461) was deposited 12.01.1999 under the designation CNMC I-2116;

Bifidobacterium longum (B129) was the deposited 15.03.1999 under the designation CNCM I-2170,

Bifidobacterium longum (B128) (NCC481) was deposited 15.03.1999 under the designation CNCM I-2169;

Bifidobacterium adolescentis (Bad4) (NCC251) was deposited under the designation CNCM I-2168;

Bifidobacterium lactis (Bb2) can be obtained in Hanzen A/S, 10-12 Woede Alle, P.O. box 407, DK-2970.

The number of probiotic microorganisms may be different depending on your specific needs. But according to a preferred implementation, the number of lactic acid bacteria in one of the confectionery product is from 102up to 1012more preferably from 107up to 1011in one gram; still more preferably from 108up to 1010in one gram. The number of bacteria in one gram of one product is preferably determined according to the recommended daily dose, based on the number of products consumed in the day.

Prebiotic substances can preferably also can be used alone or in combination with probiotic bacteria in the confectionery product.

Prebiotic substances contain hydrocarbons and, in particular, oligosaccharides. Prebiotic substances of this type have the ability to withstand the hydrolysis is carried out by enzymes of the digestive tract of man; can reach the colon without destruction and put a hydrocarbon substance, definitely indicating the growth of probiotic bacteria. About hosahalli can be obtained from glucose, galactose, xylose, maltose, sucrose, lactose, starch, xylan, hemicellulose, inulin, or a mixture thereof. Purified commercially available products, such as fructooligosaccharide, contains approximately 95% solids in the form of oligosaccharides. In the preferred implementation of prebiotic substance contains a mixture of fructooligosaccharide and inulin. This mixture preferably contains PREBI01 or mixture manufactured RAFTILOSE and RAFTILINE, manufactured by the company Orafti. It is proved that prebiotic substance of this kind improves the immune system.

Other relevant functional ingredients contain vitamins and minerals that the body usually cannot synthesize essential for the normal growth and/or daily maintenance of the body. Both water-soluble and fat-soluble vitamins can be used as functional ingredients in appropriate quantities. Vitamins are preferably contained in the filling, because they are typically sensitive to light, oxygen and/or heat. A non-limiting list of vitamins that you can use: vitamin a (axerophthol or retinol), Bits D, Vitamin E (alpha-tocopherol), Vitamin K, Vitamin b and/or PP (Niacin or nicotinamide), vitamin C (L-ascorbic acid). Malochuvstwitiona Vita the ins may vary within a wide range of values. For example, vitamin B1 is very malochuvstwitiona, and vitamin B3 (Niacin) can withstand very high temperatures without breaking their properties. Vitamins a, B2, B6 and C are also light sensitive and therefore must be enclosed in the envelope for greater shelf life. Vitamins a, B1, B6 and E and is sensitive to oxygen, and therefore they must also be enclosed in the envelope for greater shelf life. The dosage of vitamins in the confectionery product can be defined according to specific needs. One product preferably may contain a certain proportion of the recommended daily amount (RAC) need functional ingredients. For example, if daily dietary intake is five sweets, then, following the European recommendations of the RAC, it is preferable to use vitamin a to 160 mg, preferably from 70 to 90 mg in one candy; vitamin C 12 mg, preferably from 5 to 7 mg in one candy; Vitamin E - to 2 mg, preferably from 0.8 to 1.2 mg in one candy; vitamin D - up to 1 mg, preferably from 0.4 to 0.6 mg in one candy; vitamin B1 - to 0.28 mg, preferably from 0.12 to to 0.15 mg in one candy.

Antioxidants can be used for functional ingredient alone or in combination with other functional ingredients, such as glutathione, peroxidase, superoxide dismutase, catalase,coenzyme Q10, honey, tocopherol, beta-carotene or other carotenoids, Quentin, rutin, flavonoids, catechins, anthocyanins, eleutheroside and such as ginsenosides. In fact, some of these oxidants can be found in significant amounts in plant extracts. Examples are the leaves of Ginkgo Biloba, which contain flavonoids of it; blackberries, which contain antocyanine; ginseng roots, which contain such as ginsenosides; the roots of Eleutherococcus, which contains eleutherosides. The functional ingredient may also be phytochemical selected from the group consisting of a polyphenol, procyanidin, phenolic acids, catechin, or epicatechin, isoflavon, terpene or other fitopatologia plant materials.

Appropriate materials as functional ingredients preferably include macronutrients such as sodium, potassium, calcium, magnesium, phosphorus, or trace elements such as iron, zinc, copper, selenium, chromium, iodine. It is known that nutrients play a significant role in the complex metabolism of the body, for example in cellular casinoonline. The preferred macro element is calcium, which is an essential component of bones. According to the European recommendations of the RSK and assuming, for example, the average daily consumption of 5 confectionery products, calcium can be used to is icesto to 160 mg, preferably from 60 mg to 90 mg in a single product.

Trace elements are minerals that are present in the human body in amounts usually less 5, Zinc is the preferred mineral because it helps compensate for their increased losses during the lack of oxidation; it has antioxidant properties and helps to synthesize metallothionein; is an essential factor for protein synthesis and helps to function the immune system. According to the European recommendations for RAC and assuming an average daily consumption of 5 confectionery, zinc can be used up to 3 mg in a single product; preferably from 1.3 mg to 1.7 mg

Selenium is also the preferred mineral due to its anti-oxidant properties and is a joint factor of glutathione peroxidase. It is also known that selenium contributes to the integrity of the muscles and sperm, it also plays a role in hepatic metabolism. The lack of selenium can lead to serious cardiac, skeletal and neuromuscular disorders. Following the European recommendations of the RSK and assuming a daily consumption of 5 confectionery, preferably selenium can be used in an amount up to 11 mg in one candy bar, more preferably from 4 mg to 6 mg

Active nutrients for functional and is of gradient preferably may contain amino acids, a dipeptide or a polypeptide or protein, or essential fatty acids. An appropriate example of the amino acid is glutamine, which provides the advantage of providing fuel for gastrointestinal and immune cells, reduces the translocation of bacteria and helps to prevent the decline in muscle mass and improves nitrogen balance.

Preferred examples are the glycopeptides of dairy origin, active in the inhibition of the deposition of the bacteria that cause the formation of plaque and caries. In particular, substances of this type are favorable for dental hygiene, prevent the formation of Tartar, caries, contain the active element(s)selected(s) of Kappa-caseino-glycopeptides and their diallylamine derivatives (also known as "CGMP"). These operating elements are effective in preventing the formation of Tartar after only a few seconds of being in his mouth. Therefore, because of its fast separation and high rate of dissolution filling is particularly useful as a carrier of these glycopeptides. A detailed description of these active glycopeptides described in European patent 283675, the content of which is used as a reference. Other peptides can also be phosphopeptide or its salt with anticaries properties, e.g. the R such which have from 5 to 30 amino acids including the sequence A-B-C-D-E, where a, b, C, D, E are, independently, phosphoserine, posttraining phosphotyrosine, phosphohistidine, glutamate and aspartate, and compositions, especially compositions for dental hygiene containing these substances. A detailed description of these phosphopeptides be found in U.S. patent 5015628.

Other examples of polypeptides are cysteine, acetylcysteine, cystine-methionine, or a mixture thereof. It is known that cysteine and its derivatives have the advantage that contribute to the protection of the lack of oxidation and promote protein synthesis.

Other active nutrients can be functional fiber or phospholipids.

Another example of active chemicals is caffeine, which is known as a stimulant of the Central nervous system and obtained as related products extraction of coffee and tea.

Functional ingredient, it is advisable to take the category of herbal extract selected from the group consisting of Guarana, Ginkgo Biloba, Kola pointed, Goldenseal, Cola "Golo", Schizandra, elderberry, St. John's wort pretendolino, Valerian and ephedra, beta-sitosterol, caffeine, caveola, D-limonene, caveola, nomilin, oltipraz, sulforaphane, tangeretin, black tea, white tea, Java tea, folic acid, garlic acid, fiber, and EXT the act of green tea, lemon oil, nutmeg, licorice, menthol, onion oil, orange oil, rosemary extract, extract of the poisonous ' and molokana rivers, Echinacea, rose, Siberian ginseng or ginseng Rapach, lemon balm, Kava-Kava, Paraguayan tea, blueberries, soy, grapefruit, seaweed, hawthorn, lime blossom, sage, clove, Basil, curcumin, taurine, wild oats, dandelion, gentian, aloe Vera, hops, cinnamon, mint, grape bag, fennel, marshmallow pharmacy, ginger, elm rusty, cardamom, coriander, anise, thyme, rehmannii, eucalyptus, menthol, Kava-Kava, Schizandra, wool, primrose, Lycia, passion flower.

The functional ingredient may preferably be (micro)encapsulated in order to increase its stability and to preserve its viability. The term "(micro)encapsulation" means the inclusion of functional ingredients in small (micro)capsules using various known methods such as spray drying, cooling, spraying, coating, extrusion coating using a fluidized bed, liposomal capture, coacervation, inclusion complexation, centrifugal extrusion and rotational separation of suspended solids. Encapsulating material may be one or more of the following materials: fats, starches, dextrins, al is inate, proteins and lipids. Encapsulating the functional ingredient(s) may also provide the advantage of a delay in issuing the functional ingredient and/or gradual allocation of the functional ingredient(s) over a long period in the digestive tract, i.e. in the mouth and/or the intestine.

According to a preferred implementation of the stuffing should be from 6 to 30 wt.% all confectionery products, including shell; more preferably from 8 to 22 wt.% and even more preferably from 11 to 18 wt.%. It turned out that the maximum amount of filling is the limiting factor for two main technical reasons. First: due to manufacturing difficulties that arise when encapsulating filling in too large proportions of powder when using conventional stamping. If the shell is not sufficiently closed, the powder may fall out of the shell during storage, thereby causing a low reactivity effect when used due to the lack of powder that spilled from the shell. The second reason for limiting the ratio of toppings is that the shell is weakened if too small, the thickness of the walls, which can cause rupture of the membranes, especially during packing of goods, with the lack of attention that will cause the increase of the percent defective of the Packed products. On the other hand, if the amount of filling is too small and the shell is too thick, then the selection will not come into contact with the saliva and will not be visible effect, for example a liquid or a refreshing effect may be lost, or at least significantly weakened. In addition, if the shell is too firmly closed, the selection of the filling will be too late.

The filling may completely or only partially fill the shell depending on the size of the shell. For a relatively small candies or chocolates medium size shell completely filled with filling, to ensure the right of both liquid and functional effects. The shell has a size of conventional sweets, i.e. basis weight in the range from 1 to 6 g, preferably from 1.2 to 3,

According to a preferred implementation of the present invention the shell confection is caramel, which is also usually called candy caramel or caramel products and which is solid, glazed or amorphous shell. The shell can only contain sugar alcohols. In this case, the confectionery product has no sugar, is not conducive to caries and is low in calories, making it suitable for children, the elderly, diabetics, and also the relevant hygiene requirements Polo the tees mouth or to freshen breath. Sugar alcohols for the shell can be any commercially available budget alcohols, suitable for production of hygroscopic caramel. The polyalcohol to shell preferably selected from the group consisting of izoold, sorbitol, maldita, lactate, mannitol, Polydextrose and their combinations.

In addition polyalcohol for the manufacture of shell in the mix with them or instead of them can be used hydrocarbons such as sucrose, hydrogenated glucose syrup or other sugars. For example, the shell may have a hydrocarbon composition, which will be less sticky and will be less likely to lose their glazed appearance - according to the U.S. patent 5601866. Appropriate additives such as natural or artificial flavors, dyes or other active ingredients, such as acid or sweeteners, you can add up the shell in the usual quantities.

The final moisture content caramel shell is preferably less than 3 wt.%; preferably about 2 wt.%, to ensure longer shelf life of products and to keep the stuffing in a dry form and save it reactive.

As described above, the membrane must be thick enough to withstand warehouse processing and packaging operations, without breaking or ratlam is indeed, thus leads to the loss of the powder and, consequently, losing or reducing visible effects, such as cooling effect xylitol media. The shell thickness is from 1 to 4 mm and more preferably from 1.5 to 2.5 mm Shell can be made from one or more layers of different hardness, texture and/or taste. For example, it may contain a hard, thin coating covering the softer inner layer.

The term "shell" refers to any structure of the shell in the macroscopic scale (at least one millimeter in length)in which you can place a significant amount of toppings. Therefore, the membrane can have such different shapes as spherical, oval, tubular or ring.

In the context of this description, "contains" or "containing" means "includes, without limitation". These terms should not be interpreted as the phrase "consists only of".

This invention is further illustrated by the preferred non-limiting examples together with the attached drawings.

Caramel shell according to this invention can be obtained extensive dehydration of the suspension. Typically, the suspension is prepared from an aqueous mixture of saccharides and/or polyhydric alcohols which boil in the appropriate proportions in the cooking apparatus at a temperature of 130-150°With; predpochtitelno - in a vacuum, in order to reach the total content of solids in the value of less than 2.5%; preferably about 1%. Heat resistant functional ingredients can be introduced at this stage. For example, essential oils such as thyme oil or Propoli, you can enter as part of the ingredients of the shell, without deterioration of their properties. After cooking, the cooked mass is poured onto a cold plate to create the appropriate plastic consistency.

According to Figure 3 welded plastic mass 3 serves in sliding machine 10, which pull the cone 30 plastic mass. Sliding machine contains multiple tapered rollers 11, depending on the technical conditions of the manufacturer, which is formed into a continuous tow of the plastic mass at the output. Central nachinola tube 40 is installed in the cone confectionery installation, and Central filling is that a metered quantity of the carrier-polyol and functional ingredient(s) promote the handset, which runs on the approximate distance from two-thirds to 90% of the length of the cone. For example, (Dosing Molding Machine) Batch Former model 7RL with Nacional tube, which is produced by the company Nuova Euromec, contains a filling of 50 crystalline powder polyol and functional ingredient(s).

Powder for the filling comes out of the screw 41 in the Central nazinon the Yu tube 40. Next step: the size of the loom 5 regulate to the desired cross-section of the harness with salebrowse-pulling machine 6, for example using Ripesizer model 61FL company Nuova Euromec, Machinery Division, 24057 Sarnico (Bg), Italy. Individual pastries 7 cut and molded from a calibrated full harness in the stamping device 8, for example in the chain forming the node high performance (for example, the model 52STV company Nuova Euromec). Chain punching node contains 8 pairs of polistampa 80, which are appropriately connected during rotation of the chains and share a full harness to separate the desired closed form. Cut off the ends filled with candy close or partially close Osmankoy.

As mentioned above, the proportion of content preferably should not exceed 30 wt.%; preferably 22%, and more preferably 18 wt.%, to resolve the serious problem of closing, which will lead to accidental leakage of the filling during storage, or will determine the fragility of the shell. The preferred amount of filling: from 12 to 15 wt.% confection.

According to the described method in the shell perform at least one area of reduced thickness and/or even a small hole, so that the filling could be released in the mouth. This area(s) of reducing the thickness and/or hole(s) should be done is us with the opportunity of education, at least one passage in the casing, connected with the filling and having a size that allows the rapid release of at least a significant portion of the filling in the mouth. Area(s) of reduced thickness may be flattened sections formed by stamping confectionery harness. Created so the passage(s) form with some delay after the time when he was put in his mouth, and before the selection of toppings. This delay ranges from 5 to 120 seconds, more preferably from 10 to 40 seconds depending on the initial reduction in thickness, properties melting confectionery material shell, etc. depending on the size of the passages selection of toppings more or less gradual. The passes also gradually increase, thereby accelerating the selection of fillings in the mouth. During constant contact with the saliva dissolves almost instantly. The filling is usually fully allocated, leaving an empty shell after the product will be kept in the mouth for approximately 30 to 150 seconds, preferably from 30 to 60 seconds.

Figure 3 depicts the zone of reduced thickness 70 results in obminski bomb harness. According to Figure 4, the zone of reduced thickness 70 of the shell 73 form a weaker zone, soluble saliva before the whole shell 73 is completely dissolved. The thickness is preferably reduced from 0.8 is about 0.01 to time; preferably from 0.5 to 0.05 times the average thickness of the shell. Therefore, in both cases larger passages 710, 711 remain after a few seconds in the mouth, which ultimately allows the filling to be released before much will melt the rest of the shell. As a result of this gradual but rapid selection of toppings, including polyol and the active ingredient(s), there is a very pleasant feeling cold "fluid". The rest of the shell remains as an empty shell, capable to ensure the selection of the functional ingredient. It is important to note certain conical shape 74 zones of reduced thickness on the border of the two halves of the shell (Figure 2). This conical shape of the inside of the shell in this area causes the formation of passages or holes with sufficient melting of the wall of the shell.

Figure 5 depicts confection with small holes 720, 721 opposite each other, which are executed in the shell 73. Apertures do during the forming shell by providing an appropriate gap between the parts of the stamp. Apertures do when compressive molding confectionery shell in the node chain stamp mainly for the reason that powder filling prevents the cooked mass to close the shell. The size of the holes can be correlated with the amount of filling entered into the candy is: the more toppings, the larger will be the holes. At the lower levels of the filling hole can be almost closed. Therefore, the hole size can be adjusted, among other factors, by regulating the amount of powder in the shell. The holes should be sized in accordance with the grain size distribution of the powder, to prevent significant leakage of the powder during storage, while still providing adequate allocation by brief contact with saliva. Small holes are holes equal to or less than 250 μm and preferably equal to or less than 100 μm, in the shell, thereby providing to the consumer an authentic impression of the active selection in the mouth.

6 depicts a variant according to which the shell 73 is obtained from the part of the tube and fill with stuffing 8. The tube is of such a shape that forms a full ring, leaving the two free end 75 with two small holes 750, 751.

The shape of the confection is not strictly limited. The product can be made round, square, polygonal, or in the form of elongated rods - in the framework of the merits of the invention.

Or the shell can be formed in the form of chewing crystal structure, known in the confectionery business as "nitrokemia" caramel, such as dairy sweets from the sweet, caramel is whether iris. The method of making these candies similar to the production method of caramel products, although the cooking conditions may be somewhat different. Pasta receive a crystalline or non-crystalline fluid environment with a high content of solids, which can be calibrated in harness, dump and run some form of a stamp or the node chain punching.

According to another variant, the shell can be made of material of chewing gum. In principle, chewing gum contains plasticized rubber or polymer, the builders of Gumienny and sugar and/or bulk sweeteners such as sorbitol, mannitol, hydrogenated starch hydrolysates, isomalt and xylitol, or any corresponding polyalcohol. The flavors you can enter to flavor chewing shell, and which can be linked with essential oils according to known methods industry manufacture of chewing gum. Fruit acids can also enter into the composition of the shell; for example, such acids as orange, lemon, mint, strawberry or grape acid to improve the taste effect of the shell. High-intensity sweeteners can be used to enhance the sweet taste, such as Acesulfame K, aspartame, thaumatin, glycerin or saccharin. The shell of revotel the Noah rubber can be greased sugar or sugar alcohol to ensure the surface of the hard coating.

Rubber or polymer chewing gum may contain synthetic elastomers and/or natural elastomers. Synthetic elastomers may include, but are not limited to: polyisobutylene, copolymer of isobutylene and isoprene, polyethylenterephthalat, polyisoprene, polyethylene, a copolymer of vinyl acetate and vanillaware, or combinations thereof. Natural elastomers may include natural rubber such as latex and guayule silver; natural gums such as jelutong, lechi caspi, Perilla years, sorva, balata and other Preferred proportions of synthetic elastomers and natural elastomer vary depending on the type of chewing gum: regular chewing gum or capable of blowing a bubble. The plasticizer may be, for example, esterified gum, or other suitable plasticizers are well known in the manufacture of chewing gum.

Structure-forming substances can be magnesium and calcium carbonate, ground limestone, silicate, clay, alumina, talc, titanium oxide, phosphates, cellulose polymers, or combinations thereof.

Following non-limiting examples indicate weight percent, if not stipulated otherwise.

EXAMPLES

The examples below are given for a more detailed explanation

the proposed invention.

Example 1

The mixture, with the standing of 80 kg isesalud-f, 10 kg of syrup maldita and 10 kg of water, cook in the conditions of 60% vacuum until the temperature of the cooking value 155°C. In the resulting cooked mass add flavorings, dyes, and it is acidified and cooled to 70°C. Sliding machine equipped with a pump for powder charge welded mass. Powder xylitol with a particle size less than 250 microns (XYLISORB grade 90 of the company Roquette, France) and dried by sublimation of Lactobacillus Johnsonii mixed together and loaded into the pump capacity. Prebiological xylitol the filling is prepared in the proportion of 100 g of probiotic culture (1011/g for 100 kg of xylitol.

Xylitol and probiotic stuffing is then pumped into the cooked mass and candy punched in the equipment chain punching. The filling pump to provide a quantity approximately equal to 10 wt.% the total weight of the finished product.

The initial amount of probiotic substances is 2,108/g - before the introduction of the filling into the shell. The final number provide after manufacturing, which gives 7,107/g, thereby demonstrating a reduction in the original number.

Example 2

The following example applies to silvania cell regeneration and maintain the vitality of the body. A mixture consisting of 80 kg isesalud-f, 10 kg of syrup maldita and 10 kg of water, cook in the us is the conditions of 60% vacuum until the temperature of the cooking value 155° C. In the resulting cooked mass add flavorings, dyes, and it is acidified and cooled to 70°C. Sliding the car charge welded mass. Separately, prepare a mixture of xylitol and vitamins in powder form in accordance with the following ingredients: xylitol - 98,279 wt.%, citric acid and 1.5 wt.%, vitamin B1 - 0.002 wt.%, vitamin B2 is 0.003 wt.%, vitamin B6 - 0,006 wt.%, dye - 0.2 wt.%, the flavor of 0.01 wt.% and the mixture is loaded into the pump. Powder filling pump in the approximate amount of 10 wt.% the total weight.

Example 3

This example is a confectionery product having the properties of oxidation inhibitor with regenerating effect when damaged cells. Prepare the same cooked mass to the shell, as in Examples 1 and 2. Powder of xylitol and vitamins is prepared in the following mixture: xylitol - 98,285 wt.%, citric acid - 1 wt.%, sodium ascorbate - 0.3 wt.%, vitamin E is 0.025 wt.%, green tea extract - 0,180 wt.%, flavors - 0.2 wt.%, the dye is 0.01 wt.%. Powder filling is injected in an amount of about 10 wt.% the total weight.

Example 4

This example is a confectionery product having the properties of oxidation inhibitor and effective for remineralization of tooth enamel. Prepare the same cooked mass to the shell, as in Examples 1-3. Powder of xylitol and CGMP are prepared in the following with the art: powder xylitol - of 55.5 wt.%, CGMP - 42 wt.%, mint flavor - 2.5 wt.%. Powder filling is injected in an amount of about 12 wt.% the total weight.

Example 5

This example is a confection, effective for the recovery of calcium in the body. Prepare the same cooked mass to the shell, as in Examples 1-4. Powder of xylitol and calcium prepared in the following mixture: powder xylitol - 68,42 wt.%, calcium (fraction derived from milk) - 13.3 wt.%, sodium bicarbonate - 8,32 wt.%, citric acid - 6,36%, malic acid 2%, and the flavors of 1.6 wt.%. Powder filling is injected in an amount of about 12 wt.% the total weight.

Example 6 is a Comparative test of dissolution

Candy according to this invention and candy with liquid filling of the same sizes were subjected to comparative testing of dissolution. Candy made in accordance with the same settings and cooking according to the same sugar recipe for the shell, but candy had different fillings; i.e. the filling of powdered xylitol in the candy according to the invention and liquid sugar filling in comparing the candy.

The shell for both candy had the following composition: 50 wt.% sucrose, 45 wt.% glucose, 4% wt. water and 1 wt.% citric acid was prepared according to Example 1. Candy according to this invention contained n is the filling of xylitol powder with an average particle size of 90 μm. Filling candy comparison was liquid filling of sugar composition and water in the relative proportions sufficient to achieve the measured values refractometry value 84% Brix (like liquid honey). The sugar composition of the liquid filling had the following composition: saccharose - 50 wt.%, glucose - 25 wt.%, invert sugar - 25 wt.%.

Was selected a group of six trained person to check the dissolution of candy in his mouth. The participants had to suck each of sweets and respectively to weigh each of them every 15 seconds until complete dissolution of candy, including a shell. Each participant repeated the dissolution test three times. Each participant used their own speed sucking"; the evaluation was completed when the residue is dissolved sample weigh more was impossible. The average dissolution curve for each sample was determined on the basis of the overall results.

Fig.7 represents the integral curves of dissolution versus time. Shows the time of final dissolution, corresponding to the highest point of the curves, and changing weight loss over time. Steeper the slope of the curve shows that the candy according to the invention were dissolved faster than candy with liquid filling. This graph also shows that the candy according to this image is the shadow completely melted before the control of candy.

Fig represents the differential dissolution profile representing the change of weight with respect to the previous weight, and this illustrates the rate of dissolution in the mouth. Within the first 20 seconds of the behavior of both candies are essentially the same, which corresponds to the initial melting of membranes. After 20 seconds the passages in the shells became sufficient to open for potential leakage of filling in the mouth. So xilitla filling and liquid filling provide the opportunity for selection in the mouth. Pictured on the part of the curve (in the approximate period from 20 to 35 seconds)that the allocation xylitol filling is much faster than the separation of liquid filling. Xilitla stuffing came out completely from the shell after about 55 seconds (average time), leaving an empty shell. In the candy xylitol filling the dissolution rate and therefore sustainable, while the diameter of the holes is sufficiently large to allow solvent liquid, i.e. saliva, freely to enter an empty shell, providing the dissolution of the shell from the inside. It should be noted that the rate of dissolution again increases the flow of saliva in the shell compared with the control candy, where the dissolution rate is relatively stable and slow, showing the simultaneous dissolution of the shell and liquid filling. As for the felt is to be placed, it is noted that the control of candy with liquid filling gives a weak and slow discharge more pastoors mouthfeel. The control of candy does not gives a cooling effect. In addition, the shell of the control candy almost completely dissolved, leaving a small separate parts, to dissolve the liquid center of the mouth. For comparison: xilitla filling is released and dissolves quickly in the mouth and gives a good liquid and refreshing feeling. If you hold the product in your mouth without chewing, the shell will lose the stuffing when passing through saliva increased the aisles.

Example 7 - Verification of consumer eligibility and health

Comparative confidential test was conducted with two groups of untrained consumers. All participants were healthy. Consumers were asked to compare the confectionery products of Examples 2 and 3 with the control samples, which were the same except that the media functional ingredients contained a mixture of sucrose, glucose syrup, flavorings and colorings.

During one inspection confectionery gave the group of participants in an anonymous and random order and were asked to rate a pastry from the point of view of pleasantness and perceived effectiveness. The vast majority of participants found the ed is Leah Examples 2 and 3 significantly more acceptable and enjoyable. All participants appreciated the products of Examples 2 and 3 as giving a more prominent sense of allocation of the functional material in the mouth.

In the second test the second group of participants was divided into two equal subgroups. One subgroup gave confectionery product of Example 2. Another subgroup gave equivalent confection for comparison. Both subgroups reported functional action. The participants were asked to use the confectionery according to the recommendations of the RAC within 30 days. After 30 days the participants were interviewed to determine their General health and feeling of health. Participants consumed confectionery Example 2, reported that in total had more than good health and a feeling of health. These participants chose these confections, and not the product of the other subgroups.

1. Confection containing at least one functional ingredient, and having a shell and a prisoner in her stuffing, filling contains at least one confectionery material having properties that give the filling a noticeable effect in the allocation of fillings in the mouth, and the shell is made with the possibility of the formation of the allocator when exposed to saliva in the mouth which releases the filling of the shell, and confectionery material has the properties of the dissolution, acting jointly with the allocator, to ensure the possibility that the shell is essentially empty before it will be completely dissolved in the mouth.

2. Confection according to claim 1, wherein the confectionery material filling has dehydrated powder form.

3. Confection according to claim 2, characterized in that the confectionery material filling selected in such a way that it gave her an instant liquid and a cooling effect when it is highlighted in the mouth.

4. Confectionery product according to any one of claims 1 and 2, characterized in that at least 85 wt.%, preferably, at least 95 wt.% part of the confectionery material fillings have a preferred size of less than 250 microns.

5. Confection according to claim 1, characterized in that the allocator contains at least one hole and/or an area of reduced thickness, made in the filling with the possibility of forming at least one outer passage connected to the stuffing.

6. Confection according to claim 5, characterized in that at least one hole is 250 μm or less, and preferably 100 μm or less.

7. Confection according to claim 5, characterized in that the filling is from 6 to 30 wt.% all confectionery products, including shell, more preferably from 8 to 22 wt.% and more is preferably from 11 to 18 wt.%.

8. Confectionery product according to any one of claims 1 to 7, characterized in that the confectionery material filling contains a polyol having a heat of dissolution of less than 25 cal/g, preferably less than 30 cal/g

9. The confectionery product of claim 8, wherein the polyol is chosen from the group consisting of xylitol, eritria, sorbitol and combinations thereof.

10. Confection according to claim 1, characterized in that the filling is completely extracted, leaving the empty shell after the product will stay in the mouth for a rough time from 30 to 150 C.

11. Confection according to claim 1, characterized in that the filling is a carrier of the functional ingredient(s).

12. Confection according to claim 1, characterized in that the shell is the carrier of the functional ingredient(s).

13. Confection according to claim 1, characterized in that the filling and the shell are carriers of the functional ingredient(s).

14. Confection according to claim 1, characterized in that the filling and the shell are carriers of the same functional ingredient(s).

15. Confection according to claim 1, characterized in that the filling and the shell are carriers of various functional ingredients.

16. Confectionery product according to any one of claims 1 to 15, characterized in that the functional ingredient selected from the group, ostoja of probiotic bacteria, probiotic nutrients, vitamins, enzymes, oxidation inhibitors, mineral salts, amino acid supplements, peptides, proteins, gums, hydrocarbons, phytochemicals, dextrose, lecithin and other nutrients that stimulate brain activity, energy stimulator minerals, mineral salts, plant extracts, fatty acids, beta-glucan oats or other functional fibers, creatine, carnitine, bicarbonate, citrate, caffeine, or any mixtures thereof.

17. Confectionery product according to item 16, wherein the probiotic substance selected from the group consisting of bifidobacteria, lactic acid bacteria, Streptococcus and Sheremetiev.

18. Confectionery product according to item 16, wherein the probiotic substance contains oligosaccharides, derived from glucose, galactose, xylose, maltose, sucrose, lactose, starch, xylan, hemicellulose, inulin, or mixtures thereof.

19. Confection on p, characterized in that the probiotic substance contains fructooligosaccharide and inulin.

20. Confectionery product according to item 16, wherein the peptide contains glycopeptide or postpaid with action of anti-caries effect.

21. Confectionery product according to item 16, characterized in that the said vitamin comprises vitamin a (axerophthol or retinol), vitamin D, vitamin E (as is the-tocopherol), vitamin K, vitamin b and/or PP (Niacin or nicotinamide), vitamin C (L-ascorbic acid) and combinations thereof.

22. Confectionery product according to item 16, wherein the mineral comprises sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper, selenium, chromium, iodine and combinations thereof.

23. Confectionery product according to item 16, wherein the plant extract selected from the group consisting of Guarana, Ginkgo Biloba, Kola pointed, Goldenseal, Cola "Golo", Schizandra, elderberry, St. John's wort pretendolino, Valerian and ephedra, beta-sitosterol, caffeine, caveola, D-limonene, caveola, nomilin, oltipraz, sulforaphane, tangeretin, black tea, white tea, Java tea, folic acid, garlic acid, fiber, green tea extract, lemon oil, nutmeg, licorice, menthol, onion oil, orange oil, extract of rosemary, extract of the poisonous ' and molokana rivers, rose, Siberian ginseng or Panax ginseng, lemon balm, Kava-Kava, Paraguayan tea, blueberries, soy, grapefruit, seaweed, hawthorn, lime blossom, sage, clove, Basil, curcumin, taurine, wild oats, dandelion, gentian, aloe, hops, cinnamon, mint, grape bag, fennel, marshmallow pharmacy, ginger, elm rusty, cardamom, coriander, anise, thyme, rehmannii, eucalyptus, menthol, Kava-Kava, Schizandra, wool p is rozwat, Lycia, passion flower.

24. Confectionery product according to any one of claims 1 to 23, characterized in that the functional ingredient (micro)encapsulated.

25. Confectionery product according to any one of claims 1 to 24, characterized in that the shell has a solid glazed texture containing saccharide or sugar alcohols.

26. Confection on A.25, characterized in that the membrane consists mainly of at least one sugar alcohol selected from the group consisting of izoold, sorbitol, maldita, mannitol, lactate, Polydextrose and their combinations.

27. Confectionery product according to any one of claims 1 to 24, characterized in that the shell is chewing confectionery material.

28. Confectionery product according to any one of claims 1 to 27, characterized in that the filling is enclosed in the shell by calibration bomb harness and forming separate shells punching bomb harness in the stamp.

29. Functional confectionery product containing at least one functional ingredient to provide added benefit to the consumer; the filling, which contains at least one giving the feeling of a substance having the properties that give the filling a noticeable feel the effect in the mouth, indicating the functional allocation; a shell enclosing the filling and dissolving m is Glennie filling; this shell has an allocator, which is driven by the saliva, to highlight the filling of the shell.

30. The way to increase consumer recognition confection containing a functional ingredient, according to which the confection is injected giving the feeling of a substance that produces a noticeable feel the effect in the mouth of the consumer, indicating functional selection.

31. The method according to item 30, wherein giving the feeling of a substance gives a "liquid" feel the effect due to rapid dissolution.

32. Way, causing the effect of good feeling among consumers, according to which consumers provide a confectionery product containing ingredient and gives the feeling of a substance that creates a noticeable feel the effect in the mouth of the consumer, indicating functional selection.

33. The method according to p, characterized in that adds a sense substance provides a "liquid" feel the effect due to rapid dissolution.

34. The method according to any of PP and 33, characterized in that gives the feeling of a substance provides the filling confection encased in powder form.



 

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7 cl, 2 tbl, 8 ex

FIELD: pharmaceutics.

SUBSTANCE: the suggested pharmaceutical composition at delayed release contains fluvastatin or its pharmaceutically acceptable salt hydroxypropylmethylcellulose and nonionic hydrophilic polymer. The latter is being hydroxyethylcellulose at average molecular weight ranged 90000-1300000 or hydroxypropylcellulose at average molecular weight ranged 370000-1500000 or polyethylenoxide at average molecular weight ranged 100000-500000. The suggested pharmaceutical composition is necessary to obtain peroral medicinal remedy for decreasing cholesterol level in plasma, it, also, provides the supply of fluvastatin into the body during prolonged period of time, for example, for more than 6 h and enables to minimize the possibility for premature release or "discharge" of considerable fluvastatin quantities.

EFFECT: higher efficiency.

21 cl, 6 dwg, 5 ex, 5 tbl

FIELD: medicine.

SUBSTANCE: the present innovation deals with delivering a stable biologically active compound for a subject including glass particles that contain the mentioned biologically active compound at their diameter ranged 0.1-100 mcm and suspended in liquid that includes, at least, one biocompatible perfluorocarbon where these mentioned particles are not dissolved. The innovation enables to create completely stable compositions being ready for injections.

EFFECT: higher efficiency.

11 cl, 2 dwg, 11 ex

FIELD: endocrinology.

SUBSTANCE: abnormally corpulent persons are treated by reduced-caloricity diet with limited content of carbohydrate-containing components and fats. In particular, caloricity of meal is reduced to 1200 kcal, including carbohydrate-containing components with glycemic index below 40. When initial weight is reduced by 5% and the weight is stabilized for 3 months, caloricity is increased to a specified value, calculated in terms of formula for daily caloricity recommended by World Health Organization taking into account sex, age, weight, and physical activity, glycemic index of carbohydrate-containing components ranging from 40 to 69 until the weight is lowered to desired level.

EFFECT: achieved stable and long-term reduction of weight owing to lowered insulin resistance of organism.

3 tbl

FIELD: food-processing industry.

SUBSTANCE: method involves cleaning soya seeds; soaking in activated water at pH of 10-12 and temperature of 50-65°C for 80-90 min until seed moisture content reaches 20-25%; providing wet grinding process in the presence of activated water at temperature of 100-110°C; providing filtering.

EFFECT: improved quality and nutritive value of soya milk and increased efficiency in producing thereof.

1 tbl

FIELD: biotechnology, food processing industry, medicine.

SUBSTANCE: claimed consortium is obtained from bifidus-bacterium strains with excellent superoxide dismutase, antioxidant and antibiotic activity, namely: Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium infantis, Bifidobacterium breve. Consortium has superoxide dismutaseactivity not less than 24.9 unit/mg of microbial protein mass. Consortium is able to utilize wide amino acid spectrum and has high antibiotic resistance and increased resistance to aggressive media of gastrointestinal tract.

EFFECT: bifidus-bacterium consortium with increased colony forming activity for manufacturing of products with excellent probiotic and healthy effect.

2 tbl, 5 ex

FIELD: biotechnology, food processing industry, medicine.

SUBSTANCE: strain Bifidobacterium bifidum is obtained by sequential cycles of lyophilic drying and reducing on thioglycol cultural medium (50 cycles). Clones with excellent antioxidant activity have been selected according to maximum accumulation of bifidus-bacteria biomass in sterile defatted milk not less than lg 9 after cultivation for 16 h. Strain has superoxide dismutase activity not less than 19.7 unit/mg of microbial protein mass. Strain Bifidobacterium bifidum can effectively growth in cultivation media and accumulate necessary titer of viable bacteria, has high acid-forming activity, antagonistic action against pathogenic and conditional pathogenic microflora, and excellent antioxidantaction. Culture has marked probiotic action cased by its superoxide dismutase activity. Strain is useful in preparation of functional foodstuff, bioactive supplement, cosmetic and toiletry agents.

EFFECT: bifidus-bacterium strain for manufacturing of products with excellent probiotic and healthy effect.

2 tbl, 5 ex

FIELD: biotechnology, food processing industry, medicine.

SUBSTANCE: strain Bifidobacterium longum is obtained by sequential cycles of lyophilic drying and reducing on thioglycol cultural medium (50 cycles). Clones with excellent antioxidant activity have been selected according to maximum accumulation of bifidus-bacteria biomass in sterile defatted milk not less than lg 9 after cultivation for 16 h. Strain has superoxide dismutase activity not less than 25.9 unit/mg of microbial protein mass. Strain B. lognum can effectively growth in cultivation media and accumulate necessary titer of viable bacteria, has high acid-forming activity, antagonistic action against pathogenic and conditional pathogenic microflora, and excellent antioxidantaction. Culture has marked probiotic action cased by its superoxide dismutase activity. Strain is useful in preparation of functional foodstuff, bioactive supplement, cosmetic and toiletry agents.

EFFECT: bifidus-bacterium strain for manufacturing of products with excellent probiotic and healthy effect.

2 tbl, 5 ex

FIELD: biotechnology, food processing industry, medicine.

SUBSTANCE: strain Bifidobacterium infantis is obtained by sequential cycles of lyophilic drying and reducing on thioglycol cultural medium (50 cycles). Clones with excellent antioxidant activity have been selected according to maximum accumulation of bifidus-bacteria biomass in sterile defatted milk not less than lg 9 after cultivation for 16 h. Strain has superoxide dismutase activity not less than 25.9 unit/mg of microbial protein mass. Strain B. onfantis can effectively growth in cultivation media and accumulate necessary titer of viable bacteria, has high acid-forming activity, antagonistic action against pathogenic and conditional pathogenic microflora, and excellent antioxidantaction. Culture has marked probiotic action cased by its superoxide dismutase activity. Strain is useful in preparation of functional foodstuff, bioactive supplement, cosmetic and toiletry agents.

EFFECT: bifidus-bacterium strain for manufacturing of products with excellent probiotic and healthy effect.

2 tbl, 5 ex

FIELD: biotechnology, food processing industry, medicine.

SUBSTANCE: strain Bifidobacterium breve is obtained by sequential cycles of lyophilic drying and reducing on thioglycol cultural medium (50 cycles). Clones with excellent antioxidant activity have been selected according to maximum accumulation of bifidus-bacteria biomass in sterile defatted milk not less than lg 9 after cultivation for 16 h. Strain has superoxide dismutase activity not less than 22.2 unit/mg of microbial protein mass. Strain B. breve can effectively growth in cultivation media and accumulate necessary titer of viable bacteria, has high acid-forming activity, antagonistic action against pathogenic and conditional pathogenic microflora, and excellent antioxidantaction. Culture has marked probiotic action cased by its superoxide dismutase activity. Strain is useful in preparation of functional foodstuff, bioactive supplement, cosmetic and toiletry agents.

EFFECT: bifidus-bacterium strain for manufacturing of products with excellent probiotic and healthy effect.

2 tbl, 5 ex

FIELD: biotechnology, food processing industry, medicine.

SUBSTANCE: strain Bifidobacterium adolescentis is obtained by sequential cycles of lyophilic drying and reducing on thioglycol cultural medium (50 cycles). Clones with excellent antioxidant activity have been selected according to maximum accumulation of bifidus-bacteria biomass in sterile defatted milk not less than lg 9 after cultivation for 16 h. Strain has superoxide dismutase activity not less than 19.7 unit/mg of microbial protein mass. Strain B. adolescentis can effectively growth in cultivation media and accumulate necessary titer of viable bacteria, has high acid-forming activity, antagonistic action against pathogenic and conditional pathogenic microflora, and excellent antioxidantaction. Culture has marked probiotic action cased by its superoxide dismutase activity. Strain is useful in preparation of functional foodstuff, bioactive supplement, cosmetic and toiletry agents.

EFFECT: bifidus-bacterium strain for manufacturing of products with excellent probiotic and healthy effect.

2 tbl, 5 ex

FIELD: food technology, agriculture.

SUBSTANCE: invention describes a method for preparing pectin and food fibers from sugar beet. Method for preparing pectin and food fibers from sugar beet involves its milling to chips, washing chips with anolyte, two-fold extraction of washed out chips with anolyte, pressing extracted mass and separation of pulp and extract followed concentrating extract, precipitation pectin with ethyl alcohol from extract and drying pectin. Washing out chips with anolyte is carried out at pH 3.2-3.5, the first extraction is carried out with anolyte at pH 6.4-6.6 and the second extraction - at pH 7.5-8.0. After pressing mass pressed pulp and washing water are separated and the latter is mixed with extract before its concentrating. Particles of pressed pulp are subjected for milling to required size, dehydration and drying resulting to preparing food fibers. Proposed method provides enhancing effectiveness in utilization of raw in preparing pectin due to additional extraction of food fibers of good quality.

EFFECT: improved producing method.

1 tbl, 1 dwg, 1 ex

FIELD: food technology, agriculture.

SUBSTANCE: invention describes a method for preparing pectin and food fibers from sugar beet. Method for preparing pectin and food fibers from sugar beet involves its milling to chips, washing chips with anolyte, two-fold extraction of washed out chips with anolyte, pressing extracted mass and separation of pulp and extract followed concentrating extract, precipitation pectin with ethyl alcohol from extract and drying pectin. Washing out chips with anolyte is carried out at pH 3.2-3.5, the first extraction is carried out with anolyte at pH 6.4-6.6 and the second extraction - at pH 7.5-8.0. After pressing mass pressed pulp and washing water are separated and the latter is mixed with extract before its concentrating. Particles of pressed pulp are subjected for milling to required size, dehydration and drying resulting to preparing food fibers. Proposed method provides enhancing effectiveness in utilization of raw in preparing pectin due to additional extraction of food fibers of good quality.

EFFECT: improved producing method.

1 tbl, 1 dwg, 1 ex

FIELD: food technology, agriculture.

SUBSTANCE: invention describes a method for preparing pectin and food fibers from sugar beet. Method for preparing pectin and food fibers from sugar beet involves its milling to chips, washing chips with anolyte, two-fold extraction of washed out chips with anolyte, pressing extracted mass and separation of pulp and extract followed concentrating extract, precipitation pectin with ethyl alcohol from extract and drying pectin. Washing out chips with anolyte is carried out at pH 3.2-3.5, the first extraction is carried out with anolyte at pH 6.4-6.6 and the second extraction - at pH 7.5-8.0. After pressing mass pressed pulp and washing water are separated and the latter is mixed with extract before its concentrating. Particles of pressed pulp are subjected for milling to required size, dehydration and drying resulting to preparing food fibers. Proposed method provides enhancing effectiveness in utilization of raw in preparing pectin due to additional extraction of food fibers of good quality.

EFFECT: improved producing method.

1 tbl, 1 dwg, 1 ex

The invention relates to sugar free hard coatings obtained from a liquid coating syrup comprising a mixture of sorbitol and eritria
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