EXTRUSION MOLDED THREE-COMPONENT CONFECTIONERY Russian patent published in 2006 - IPC A23G3/54 

FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: method for production of three-component confectionery having exterior layer of the first caramel material, middle layer of the second caramel material and corn of semifluid material includes extrusion of the first layer of the first caramel material from first extruder, wherein the first layer of the first caramel material forms exterior layer of confectionery. Then the second layer of the second caramel material is extruded from second extruder into the first layer of the first caramel material, wherein the second layer of the second caramel material forms interior middle layer of confectionery. Further the third layer of third candy caramel semifluid material is introduced into the second layer, wherein abovementioned third layer forms corn of confectionery. Method also includes step of forming particular caramel goods from three-component confectionery mass. The first caramel material forms solid exterior shell of confectionery. The first and second caramel materials have different taste ingredients. The first caramel material in transparent one. After confectionery forming the second caramel material forming middle layer is visible through exterior shell layer. Second caramel material may be made of cloggy material. Third caramel material is selected from group containing water-based material, fat-based material, confectionery gel, fruit jam, nut paste, chocolate material, caramelized milk-based mass, and milk-based confectionery. Method also includes step of stick inserting in each caramel good. System for production of three-component candy contains the first extruder equipped with cylinder for caramel material extrusion and the second extruder for chewing material extrusion into said caramel material. System contains also devise for addition of semifluid material to chewing material and forming of wisp from three-layer material; mechanism for wisp calibration; conveyor; and cooling mechanism.

EFFECT: improved method and system for production of caramel with semifluid filler.

15 cl, 16 dwg, 1 ex