CONFECTIONERIES CONTAINING ACTIVE COMPONENTS Russian patent published in 2006 - IPC A23G3/50 A61K9/26 

FIELD: food-processing industry, in particular, confectioneries containing dietary additives.

SUBSTANCE: confectionery contains basic confectionery component including at least one active component encased in plurality bodies-carriers visually or structurally differing from basic confectionery component surrounding said bodies. Active component is encased in bodies-carriers dispersed in mass of confectionery product. Basic confectionery component is chocolate, biscuit, wafer, nougat, praline, nuts, fruits, jelly, fondant mass, paste, caramel, chewing product or chewing gum. Bodies-carriers are made from jelly, pressed sugar, boiled sugar, biscuit, sand sugar or any other food product and have volume of from 0.1 to 10,000 mm³. Basic confectionery component may contain at least one additional substance differing from basic confectionery component and at least one additional confectionery substance arranged in any of locations. Active component may be vitamin, enzyme, amino acid additive, protein, gum, hydrocarbon, phytochemical substance, dextrose, lecithin, other nutritive substance used in small amounts, brain activity stimulating substance, energy source, mineral substance, mineral salt, plant extract, antioxidant, probiotic substance, probiotic bacteria, fatty acid, oats beta-glucan or other functional cellular tissue, creatine, carnitine, bicarbonate, citrate or any mixture thereof. Bodies-carriers may be formed as granules, capsules, or strands extending through product, or may be formed as layers. Bodies-carriers may be made visible or may be identified by users during eating of product. Bodies-carriers may be made of the same or different sizes or shapes, or may differ visually or structurally from surrounding confectionery product. Aromatizer, and/or colorant, or reflecting material may added into bodies-carriers. Method involves adding bodies-carriers containing one or more active components to basic confectionery component in liquid form; curing basic confectionery component containing bodies-carriers so that structure thereof is intact and components do not loose their biological activity. Method for preparing of chocolate, which is basic confectionery component, involves adding bodies-carriers containing at least one active component to liquid tempered chocolate and cooling for hardening thereof. During eating of basic product, active component is gradually released.

EFFECT: improved quality and wider range of dietary confectioneries.

25 cl, 1 ex