MULTIZONAL CONFECTIONARY PRODUCT Russian patent published in 2013 - IPC A23G4/20 A23G3/54 

FIELD: food industry.

SUBSTANCE: invention relates to a confectionery product including: the first zone containing a particle-form material, the said particle-form material containing dextrose in an amount of approximately 90-100 wt % of the first zone weight, having a negative heat of solution and jolting density from 0.4 to approximately 0.8 g/ml; the second zone containing a soluble chewing matrix, the said second zone at least partially enclosing the said first zone; and the third zone at least partially enclosing the said second zone, the said third zone containing a coating.. Additionally, according to the invention, a version of the confectionary product is a confectionary product including the first zone containing a particle-form material, the said particle-form material containing a mixture of particle-form materials (the said mixture containing dextrose present in an amount of approximately 45-50 wt % of the first zone weight and erythrite present in an amount of approximately 45-50 wt % of the first zone weight), having a negative heat of solution and jolting density from 0.4 to approximately 0.8 g/ml; the second zone containing a soluble chewing matrix, the said second zone at least partially enclosing the said first zone; and the third zone at least partially enclosing the said second zone, the said third zone containing a coating.. Additionally, the invention relates to a confectionary product including the first zone containing a particle-form material, the said particle-form material containing dextrose in an amount of approximately 90-100 wt % of the first zone weight; the second zone containing a soluble chewing matrix, the said second zone at least partially enclosing the said first zone and having a moisture content equal to 5-15 wt % of the said second zone weight; and the third zone at least partially enclosing the said second zone, the said third zone containing a coating.. The method for production of the said confectionary products includes the following stages: production of a filled strap, the produced strap calibration and moulding into individual piece products and application of coating onto the said individual piece products. The invention additionally relates to a method ensuring a refreshing effect for the consumer including a stage of the said confectionary products production.

EFFECT: invention ensures organoleptic perception of the chewing confectionary product multizonality with immediate cooling and/or moistening of the oral cavity in combination with prolonged chewing of the confectionary product.

16 cl, 5 tbl, 3 ex