RU2262241C2 - Confectionery product, functional confectionery product, method for increasing of consumer's acknowledgement and method for producing the effect of good feeling at user - Google Patents

Abstract

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

Description

This invention relates to a new confectionery product having the ability to provide a pleasant and quick release of confectionery material to the consumer. In particular, the invention relates to a confectionery product capable of delivering at least one functional ingredient in a pleasant and conspicuous manner. This invention also relates to a method for isolating functional ingredients from a confectionery product, providing a noticeable effect of good sensation, which increases its recognition for consumers.

Attempts have previously been made to encapsulate or place functional ingredients in various glazed, sintered or chewable vehicles. Typically, a confectionery product serves as a solid solid carrier for a functional ingredient. The functional ingredient is delivered in accordance with the dissolution rate of the confectionery carrier, which creates a lasting taste in the mouth. A crushing consumer may accelerate the release of a functional ingredient, but such a solution may not be desirable due to possible problems with the teeth, and / or the recommended rate of release of the functional ingredient may not be respected. Depending on the manufacturing method of the confectionery carrier, the functional ingredient may suffer from its deterioration or damage due to high temperature and / or mechanical stress during the manufacturing process. A method of overdosing a functional ingredient in a confectionery carrier in order to overcome the problem of an increased degree of deterioration due to adverse manufacturing process conditions is expensive. The “hard” taste that a compressed tablet or glazed carrier can provide in the mouth may not be considered very attractive in terms of delivering the active ingredients, especially if it is intended that the product is primarily confectionery.

Liquid filled caramels are known. They can also be used to deliver functional ingredients. But despite the fact that the core is mostly liquid, the product itself as a whole tends to melt in the mouth as a whole, and the core does not stand out quickly from the shell, but melts slowly and gradually, thus creating a paste-like mass.

Caramel icing sugar filling is also known for many years as part of traditional confectionery such as Sherbet Lemon in England. But this type of candy was not used to deliver functional ingredients. Moreover, this type behaves in the mouth similarly to liquid-filled caramel: the shell and filling melt slowly in the mouth; a significant part of the filling sticks inside the shell upon contact with saliva, thereby forming lumps that remain in the shell during the dissolution of the shell.

In terms of encapsulating functional ingredients, reference may be made to the following publications relating to the prior art. US patent 5897897 relates to the encapsulation of medicines, pesticides, vitamins, preservatives and flavors in a glazed carrier consisting of modified starch and polyhydric alcohol. EP 0904784 discloses a prebiotic health-improving preparation containing bacterial cells, novelosis, gum arabic, enclosed in a 3 gram protein capsule. U.S. Pat. US patent No. 4396631 describes a confectionery tablet containing bifidobacteria and including one or more substances selected from the group consisting of starch, starch hydrolyzate and protein. JP 2893021 refers to caramel containing bifidobacteria encapsulated with a protective coating film and a diluted mixture of powdered sugar or ethyl alcohol from sugar as a filling. JP 60083535 relates to the preparation of sweets that contain lactic acid bacteria activated by spores obtained by mixing sugar and millet honey, cooling, grinding and adding powder of activated lactic acid bacilli. JP 57032221 discloses candy tablets containing a bifidus microorganism and prepared by mixing the microorganism powder with fat, adding other raw materials and tabletting. EP 704164 discloses a confectionery composition containing long-lived dairy bacteria, fats and / or oil, fermented with milk powder and saccharide. DE 19830528 discloses a multilayer tablet containing nutrients and microorganisms, and which can be stored without refrigeration.

Confectionery technology, in particular sugar confectionery, also suffers from negativity - it gives a very small positive effect in terms of nutrition and health. With the recent boom in focusing on improving health, people are increasingly focusing on food and the true and present function of food for health and nutrition. Well-known products on the market are far from consumer expectations in terms of taste, mouthfeel and appearance. In particular, many well-known functional ingredients do not have much taste or even tasteless, as a result of which the use of products with functional ingredients becomes unpleasant.

Therefore, it became clear that at least part of the commercial success of a sensory-oriented product depends on how the product is released in the mouth. The consumer should have the feeling that something wonderful and distinguishable appears in the mouth, and this something sends him signals that some functional action is taking place, preferably in a pleasant and tasty way.

The main objective of this invention is to provide a real confectionery product that provides a perceptible perceived effect in the mouth as a signal indicative of the delivery of one or more functional ingredients.

Another objective of the present invention is to provide a confectionery product that provides a sudden, quick, and perceptible release in the mouth of the confectionery material, without having to chew or bite the confectionery product.

Another objective of this invention is to provide the consumer with the effect of improving the sense of taste.

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

Another objective of the present invention is to provide alternative carriers in the same confectionery product for the functional ingredient (s) depending on the speed of the necessary ingestion of the functional ingredient (s).

Another objective of the present invention is to enable the delivery of functional ingredients at different speeds in the mouth, for example, to either provide a sustained release effect, or to separate the delivery time of functional ingredients having different acting effects, sensations and / or taste.

Accordingly, this invention provides a confectionery product that contains at least one functional ingredient that has a shell and a filling enclosed in a shell, the filling containing at least one confectionery material with properties giving the filling a noticeable effect when the filling is highlighted in the mouth; moreover, the shell is made with the possibility of forming a means of selection when exposed to saliva in the mouth, which releases the filling from the shell. The confectionery material also has solubility properties, acting in conjunction with the release agent, so that the shell remains essentially empty until it is completely dissolved in the mouth.

Therefore, this confectionery product has a remarkable ability to provide the release of the filling in a perceptible way when exposed to saliva, which dissolves the filling in the mouth, and the shell does not yet completely melt.

This invention relates to a functional confectionery product containing:

at least one functional ingredient to provide functional benefits to the consumer;

a filling that contains at least one sensitive substance having properties that give the filling a noticeable effect of sensation in the mouth, indicating a functional secretion; and

a shell containing a filling, and which dissolves more slowly than the filling; however, the shell also has an excretory means, driven by saliva, for isolating the filling from the shell.

The present invention also relates to a method for increasing consumer acceptance of a confectionery product containing a functional ingredient, and according to this method, a sensory substance is added to the confectionery product, creating a noticeable perceptible effect in the consumer's mouth, indicating functional release.

The present invention also relates to a method for creating a well-being effect in a consumer, according to which the consumer consumes a confectionery product containing a functional ingredient and giving a sensory substance, creating a noticeable perceptible effect in the consumer's mouth, indicating a functional discharge.

The invention is further described in more detail in the description below.

Figure 1 is a perspective view of a candy with filling according to this invention.

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

Figure 3 is a preferred scheme for the production of candy with the filling depicted in figures 1 and 2.

Figure 4 is a cross-section of the candy depicted in Figure 1 after partial melting of the shell in the mouth, producing a quick release of the filling.

Figure 5 - cross section of a candy according to one embodiment of the present invention.

6 is a cross section of a candy according to another variant of the present invention - the shell has a tubular and essentially annular shape.

7 is a graph of the parameters of cumulative weight loss during the destruction of the candy shell according to Example 4.

Fig. 8 is a graph of differential weight loss parameters versus time according to Example 4.

This invention provides a novelty confectionery product that provides a noticeable perceptible effect in the mouth as a signal indicative of the release of one or more functional ingredients. This enhances the consumer’s impression of functionality and improves consumer well-being. The present invention preferably comprises a shell and a filling, the filling having a confectionery sensory substance.

The filling of the confectionery product preferably contains at least one confectionery carrier or sensory substance that has the ability to flow out of the shell, while creating a tangible effect in the mouth, which makes the filling clearly visible when it is excreted in the mouth. In a preferred embodiment of the invention, the confectionery carrier is an anhydrous powder mass having good solubility properties, which allows it to flow out of the shell through a passage formed upon contact of the article with saliva, and which dissolves rapidly in the mouth.

Even more preferably: the carrier is selected from the group of polyols having both a "cooling" and a "liquid" effect in the mouth, provided by a significant dissolution enthalpy. It was found that when a crystalline powder carrier in the form of, for example, a polyol is released from the passage in the shell, a higher dissolution ratio of the filling in the mouth can be obtained, together with the effect of both “liquid” and cooling. Rapid dissolution has a positive effect on how the filling leaves the shell. This feeling of “liquid” provided by the dissolving effect is different from the feeling of “hard” that usually occurs with compressed tablets or glazed sweets. This sensation also differs from the sensation of fluid, created by a fluid or viscous core, which is released less quickly and causes a syrupy sensation. This effect is also preserved due to the fact that the polyol is kept, from the point of view of thermodynamics, in a very stable and effective state over time, since it can be effectively protected from environmental influences with the help of a confectionery shell, and especially from moisture during storage .

A noticeable effect in the mouth is enhanced by providing a release agent whose function is to enable the filling to quickly and completely exit the shell, thereby signaling, in a pleasant and tasty way, to the consumer that the filling is being increasingly released in the mouth before the shell completely melts. In a preferred embodiment, the extraction system comprises at least one small hole or zone of reduced thickness in the shell, which is capable of forming at least one external passage in communication with the filling. If zones of reduced thickness are provided in the casing, a passage is formed after the confectionery has been in contact with saliva for several seconds. The passage for highlighting the filling is formed preferably with a lag of 5-120 seconds, more preferably 10-40 seconds. Passages are important in that they prevent significant dissolution of the shell before the filling is released; otherwise, the desired improvement effect will not be created, indicating to the consumer a functional action. The passage also, to some extent, reduces the consumer’s desire to bite the middle, as the consumer can feel the gradual discharge of the filling. It is also believed that the passage also contributes to the fact that functional delivery is becoming more acceptable to the consumer.

Preferred polyols that can be used as a powder carrier are carriers that have significant negative heat of dissolution. The heat of dissolution is calculated by thermodynamic expression to determine the amount of heat that is required to dissolve one gram of the solute. In the case of polyols having a noticeable cooling effect, the energy is given off by the solution, and therefore the heat of the solution is negative. In accordance with this invention, polyols generally have a solution heat of less than -25 cal / g; preferably less than 30 cal / g. For comparison: sucrose has a heat of dissolution equal to only 4 cal / g. When saliva in the mouth comes into contact with the filling, a thermodynamic reaction immediately takes place between the anhydrous polyol and saliva and dissolution occurs, thereby creating the impression that the powder filling is a cold “liquid”. It is also preferred that the solubility of the filling polyol is relatively high. In particular, the solubility should preferably exceed 240 g / 100 g of water at 37 ° C. The higher the solubility, the more “liquid” the filling will be felt. The confectionery material for the filling should be soluble, but not too hygroscopic, as this may lead to the formation of lumps in the shell, and this circumstance will prevent the filling from leaving the shell when saliva acts on it.

The filling confectionery material is preferably in a flowing powder state inside the shell, i.e. it is not a self-binding solid substance, pasty or syrupy inside the shell, thereby giving the filling the ability to flow freely from the shell through the passage created in it. The refreshing “liquid” effect also essentially depends on the flow properties of the powder exiting the shell. The faster a significant amount of powder enters the mouth, the more noticeable will be a sudden refreshing effect, since the powder will melt immediately upon contact with saliva. The filling should not stick together or be pressed to form a self-binding mass in the shell, because then the release of the filling will be delayed until the shell completely melts, thereby creating a more “solid” taste, similar to the taste of crystallized polyol coatings.

The corresponding monosaccharide polyol is preferably selected from the group consisting of xylitol, erythritol, sorbitol, or a combination thereof. Xylitol is preferred because, according to the experimental data of the applicant, it is one of the polyols that tastes the most “liquid” and refreshing; and at the same time, when it is excreted in the mouth, it therefore creates an attractive, perceptible effect, fulfilling its function of isolating the functional ingredient (s). It also has medium solubility, which makes it very reactive, and also able to withstand the long shelf life in the shell according to this invention, without clumping. Xylitol has a heat of dissolution from -30 to -45 g / cal depending on the chemical purity of the product (eg, the chemical purity of a commercial Xylisorb product manufactured by Roquette Freres, Lille, France, is -34.8 g / cal). The solubility of xylitol is approximately 250-260 g / 100 g of water at 37 ° C, while sucrose has a solubility lower than 230 g / 100 g, and maltitol has a solubility of less than 205 g / 100 g. Sorbitol has a higher hygroscopicity and water solubility. about 330-340 g / 100 g (37 ° C), but less heat of 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 by an instantaneous drop in temperature when a certain amount of powder is added to water. The measured hygroscopic effect of sorbitol is approximately equal to -22 ° C; xylitol - about -20 ° C (instantaneous temperature drop with the introduction of 150 g of powder in 50 ml of water at 37 ° C). But in practice, it was noted that xylitol gives a sharper combined “liquid” and refreshing sensation in the mouth than sorbitol. Erythritol anhydride crystals differ from other polyols in that they are less soluble in water, but have a very low negative heat of dissolution: from about -42 to -45 g / cal, and this gives a relatively weaker “liquid” sensation, but still, feeling of cold in the mouth.

Granulometric testing of the powder was also important to enhance the cooling effect and also to accelerate the emptying of the shell through the passage and the dissolution reaction in the mouth. The smaller the particles, the more the release of the mass of polyol will have a “liquid” taste, without the sensation of “sand” in the mouth. Smaller flowing particles increase the contact surface of the base polyol with the liquid during separation, and this therefore concentrates heat transfer in a shorter period of time. In particular, essentially 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% by weight; preferably 40% by weight of the particles are even less than 100 microns in size. Corresponding example of the distribution of particle sizes: less than 0.1% - more than 500 microns; less than 1.2 wt.% - from 500 to 250 microns; less than 48 wt.% - from 250 to 100 microns; and the rest: less than 100 microns.

The confectionery carrier or sensory agent may contain ingredients selected to provide a perceptible effect that complements the functional ingredient. For example, if a functional ingredient is a stimulant such as caffeine, the sensory agent may contain a blowing agent (eg, bicarbonates) to enhance stimulation. Similarly, if the functional ingredient is a sedative such as valerian, the sensory agent may contain sedatives to enhance the sedative effect.

The confectionery carrier in the filling, as described above, essentially consists of a polyol anhydride. But if necessary, you can also add a small amount of other ingredients: to add taste and / or to sweeten the filling, or to eliminate the unnecessary taste of a purely functional ingredient (s) if necessary. In particular, natural or artificial flavors may be used. Dried by irrigation or freeze-dried fruit juice, such as lemon, orange, strawberry or others, it is advisable to introduce in an amount of less than 20 wt.%, Preferably less than 12 wt.% Of the filling. You can also add acids, such as citric or malic acid, in a preferred amount of from 0.1 to 3 wt.% From the media.

The amount of confectionery carrier in the filling should preferably be effective in order to create a perceptible effect, for example the desired and "liquid" and cooling effect. Therefore, the content in the filling of substances that are not polyols should not exceed 50 wt.%. Therefore, the amount of polyol in the proposed cooling effect should be at least 50%; preferably 70%; even preferably at least 85% by weight of the filling; the rest will be a functional ingredient (s) and / or flavorings and / or other ingredient (s).

The invention also provides the possibility of using either the filling or the shell as a carrier for the functional ingredient (s), depending on the specific needs. In particular, if you want to quickly deliver the functional ingredient (s) in the mouth, for example, for clinical reasons, for sensation and / or taste, then the filling is preferably a carrier for the functional ingredient (s). Or if it is necessary to delay the delivery of the functional ingredient and / or to ensure a stable release of the functional ingredient (s), then the shell may be a carrier for the functional ingredient (s). According to another implementation, if you want to deliver the functional ingredient (s) at different speeds in the mouth, then the filling and the shell can serve as carriers for the functional ingredient (s). In the particular case, both carriers may have the same functional ingredient (s), or both carriers may have different functional ingredients. For example, for different functional ingredients, separate storage in a confectionery product and delivery with different dissolution rates may be required to optimize their effectiveness, to prevent the inhibitory effect and / or decomposition; and / or provide a better sensation and / or taste.

In the framework of this description, the term "functional ingredient" refers, in particular, to the European definition according to ILSI, according to which a functional food product can be considered as "functional" if it satisfactorily showed a positive effect on one or more target functions of the body, in addition to adequate nutritional effects, so that it is expressed either in improving health and well-being and / or in reducing the risk of disease (Scientific Concept for Functional Food comrade in Europe, the agreed documents, British Journal of Nutrition, vol 80, supplement 1, Aug. 1998).. In particular, functional ingredients are nutrients that can be added to food in regulated amounts in order to fulfill a certain physiological function or to enhance the health and well-being of the consumer. Functional ingredients may contain ingredients that have a positive effect in terms of oral hygiene or medical hygiene, bone healing, as a digestive aid, to protect the intestines, in terms of nutrition - effective nutrition, to relieve stress, as a sedative for the throat, breath freshening, etc.

In accordance with a preferred embodiment of the invention, the confectionery product comprises at least one functional ingredient selected from among probiotic bacteria, prebiotic substances, vitamins, enzymes, oxidation inhibitors, mineral salts, amino acid additives, peptides, proteins, gums, hydrocarbons, phytochemicals , dextrose, lecithin, other micronutrients, stimulating the activity of brain substances, providing energy of substances, minerals, mineral salts, plant extracts Nij, fatty acid, oat beta glucan or other functional fiber, creatine, carnitine, bicarbonate, citrate, caffeine or any mixture thereof. The functional ingredient (s) may be enclosed in the filling and / or inside the shell. Many functional ingredients are heat-sensitive compounds, such as probiotic substances or vitamins, which break down when heated to temperatures above 70-80 ° C. Depending on the manufacturing method, the sheath material can reach these temperature levels or even exceed it at the heat treatment stage. Therefore, it has been found that the powder carrier in the filling is an effective means for isolating the functional ingredient (s) well, maintaining the functional ingredient (s) in a viable and / or active form after encapsulation in a confectionery shell. It was also found that polyols selected from among polyols with low heat of dissolution, such as xylitol, have the ability to protect the heat-sensitive functional ingredients during the stage of encapsulation with molten shell material. In particular, tests have shown that heat-sensitive functional ingredients such as microorganisms can be encapsulated and microorganisms can withstand thermal encapsulation without significant mortality.

The heat-sensitive functional ingredients that are useful in this invention typically contain probiotic microorganisms in the form of live microbial food additives, which are recognized to provide a beneficial effect for humans. Probiotic microorganisms are microorganisms that have a beneficial effect on the host organism by improving its intestinal microbial balance (Fuller, R; 1989; J. Applied Bacteriology, 66: 365-378). There are a variety of probiotic microorganisms that are appropriate, in particular, from the point of view of enhancing the immune system, preventing excessive bacterial reproduction by pathogens; prevention of diarrhea and / or restoration of intestinal flora. Probiotic microorganisms include yeast, such as bifidobacteria, lactic acid bacteria, streptococci, saccharomycins. The microorganism is preferably in a form dried by irrigation or freeze-dried.

More preferably: said probiotic bacteria can 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 were deposited, for example, under the Budapest Treaty at 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 Bb12.

Lactobacillus johnsonii (NCC 533) was deposited on 06/30/1992 under the designation CNCM I-1225;

Lactobacillus paracasei (NCC 2461) was deposited January 12, 1999 under the designation CNMC I-2116;

Bifidobacterium longum (B129) was deposited on 03/15/1999 under the designation CNCM I-2170,

Bifidobacterium longum (B128) (NCC481) was deposited March 15, 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 at Hanzen A / S, 10-12 Voeda Alle, P.O. box 407, DK-2970.

The number of prebiotic microorganisms may vary depending on specific needs. But according to a preferred embodiment, the number of lactic acid bacteria in one confectionery product is from 10 ² to 10 ¹² , more preferably: from 10 ⁷ to 10 ¹¹ in one gram; even more preferably: from 10 ⁸ to 10 ¹⁰ in one gram. The number of bacteria in one gram of one product is preferably determined by the recommended daily dose, based on the number of products consumed per day.

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

Prebiotic substances contain hydrocarbons and, in particular, oligosaccharides. Prebiotic substances of this species have the ability to withstand hydrolysis carried out by enzymes of the human digestive tract; can reach the colon without destruction and deliver a hydrocarbon substance that is definitely consistent with the growth of probiotic bacteria. Oligosaccharides can be obtained from glucose, galactose, xylose, maltose, sucrose, lactose, starch, xylan, hemicellulose, inulin, or from a mixture thereof. Purified industrial products, such as fructooligosaccharide, contain approximately more than 95% solids in the form of oligosaccharides. In a preferred embodiment, the prebiotic substance comprises a mixture of fructooligosaccharide and inulin. This mixture preferably contains PREBI01 or a mixture of commercially available RAFTILOSE and RAFTILINE manufactured by Orafti. It has been proven that the prebiotic substance of this species improves the immune system.

Other relevant functional ingredients contain vitamins and minerals that the body usually cannot synthesize and which are necessary to ensure normal growth and / or daily maintenance of the body. Both water-soluble and fat-soluble vitamins can be used as functional ingredients in appropriate amounts. Vitamins are preferably contained in the filling as they are usually sensitive to light, oxygen and / or heat. A non-limiting list of vitamins that can be used: Vitamin A (acceleroptol or retinol), Bits D, Vitamin E (alpha-tocopherol), Vitamin K, Vitamin B and / or PP (niacin or nicotinamide), and Vitamin C (L-ascorbic acid ) The heat sensitivity of vitamins can vary within a wide range of values. For example, vitamin B1 is very heat sensitive, and vitamin B3 (niacin) can withstand very high temperatures without affecting its properties. Vitamins A, B2, B6 and C are also photosensitive and therefore must be enclosed in a shell for a longer shelf life. Vitamins A, B1, B6 and E are sensitive to oxygen, and therefore they also need to be enclosed in a shell for a longer shelf life. The dosage of vitamins in a confectionery product can be determined according to specific needs. Preferably, one product may contain some fraction of the recommended daily amount (CSC) of the desired functional ingredients. For example, if the daily intake is five sweets, then, following the European recommendations of the CSC, it is preferable to use vitamin A up to 160 mg, preferably: from 70 to 90 mg in one candy; vitamin C - up to 12 mg, preferably: from 5 to 7 mg in one candy; Vitamin E - up 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 - up to 0.28 mg, preferably: from 0.12 to 0.15 mg in one candy.

Antioxidants can be used for a functional ingredient alone or in combination with other functional ingredients, such as, for example, glutathione, peroxidase, superoxide dismutase, catalase, coenzyme Q10, honey, tocopherols, beta-carotene or other carotenoids, quintin, rutin, flavonoids , catechins, anthocyanins, eleutorosides and ginseng. In fact, some of these oxidants can be found in significant amounts in plant extracts. Examples are Ginko Biloba leaves that contain Ginko flavonoids; blueberries that contain anthocyanides; ginseng roots that contain ginseng; eleutherococcus roots that contain eleutherosides. The functional ingredient may also be a phytochemical selected from the group consisting of polyphenol, procyanidin, phenolic acid, catechin or epicatechin, isoflavone, terpene, or other phytogenic plant materials.

Suitable materials as functional ingredients preferably include macronutrients such as sodium, potassium, calcium, magnesium, phosphorus, or oligoelements such as iron, zinc, copper, selenium, chromium, iodine. It is known that macronutrients play an essential role in the complex metabolism of the body’s substances, for example, in cell cation exchange. A preferred macronutrient is calcium, which is an essential component of bones. According to the European recommendations of the CSC and assuming, for example, an average daily intake of 5 confectionery products, calcium can be used in amounts up to 160 mg, preferably from 60 mg to 90 mg in one product.

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

Selenium is also a preferred mineral due to its antioxidant properties and is a co-factor in glutathione peroxidase. It is also known that selenium promotes the integrity of muscles and sperm, and also plays a role in hepatic metabolism. Selenium deficiency can lead to serious cardiac, bone and neuromuscular disorders. Following the European recommendations of the RAC and assuming a daily intake of 5 confectionery products, selenium can preferably be used in an amount of up to 11 mg in one candy, more preferably from 4 mg to 6 mg.

The active nutrients for the functional ingredient may preferably contain amino acids, dipeptides or polypeptides or proteins, or basic fatty acids. A suitable example of an amino acid is glutamine, which provides the advantage of providing fuel for gastrointestinal and immune cells, reduces bacterial translocation, and helps prevent muscle loss and improves nitrogen balance.

Preferred examples are milk-derived glycopeptides that are active in inhibiting the deposition of bacteria causing tartar and caries formation. In particular, substances of this type, favorable for dental hygiene, preventing the formation of tartar, caries, contain an active element (s) selected from kappa-caseino-glycopeptides and their de-diallyl derivatives (also known as “CGMP”). These active elements are effective in preventing the formation of tartar after only a few seconds in the mouth. Therefore, due to its rapid release and high rate of dissolution, the filling is especially suitable as a carrier of these glycopeptides. A detailed description of these active glycopeptides is given in European Patent 283675, the contents of which are used as a reference. Other peptides may also be phosphopeptides or a salt thereof having anticaries properties, for example, those having 5 to 30 amino acids, including the ABCDE sequence, where A, B, C, D, E are, independently, phosphoserine, phosphotreonine, phosphotyrosine, phosphohistidine, glutamate and aspartate, and compositions, especially dental hygiene compositions containing these substances. A detailed description of these phosphopeptides is given in US patent 5015628.

Other examples of polypeptides are cysteine, acetylcysteine, cystine-methionine, or mixtures thereof. It is known that cysteine and its derivatives have the advantage of contributing to protection in the absence of oxidation and promoting protein synthesis.

Other active nutrients may be functional fibers or phospholipids.

Another example of active chemicals is caffeine, known as a central nervous system stimulant and obtained as a co-product of coffee and tea extraction.

It is advisable to take the functional ingredient from the category of plant extract selected from the group consisting of Guarana, Ginko Biloba, Pointed Cola, Hydrastis, Cola Golo, schizandra, elderberry, St. John's wort, Valerian and Ephedra, beta-sitosterol, caffeine, caffeine, D -limonene, cabveola, 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, rosemary extract, poisonous molokan extract, Ehanacea, dogrose, Siberian ginseng or Rapax ginseng, lemon balm, Cava Kava, Paraguayan tea, blueberries, soy, grapefruit, seaweed, hawthorn, lime flower, sage, basil, sage, curcumin, taurine, wild oats, dandelion, gentian, aloe vera, hops, cinnamon, mint, grapes, navels, fennel, marshmallow, pharmacy, ginger, elm rusty, cardamom, coriander, anise, thyme, remannia, eucalyptus, menthol, menthol kava, schizandra, wandering, primrose, lycium, passionflower.

The functional ingredient may preferably be (micro) encapsulated in order to increase its stability and to maintain its viability. The term “(micro) encapsulation” means the incorporation of functional ingredients into small (micro) capsules using various known methods, such as spray drying, spray cooling, extrusion coating, fluidized bed coating, liposomal trapping, coacervation, inclusion complexation, centrifugal extrusion and rotational separation of the suspension. The encapsulating material may be one or more of the following materials: fats, starches, dextrins, alginates, proteins and lipids. Encapsulating the functional ingredient (s) may also provide the advantage of delaying the release of the functional ingredient and / or the gradual release of the functional ingredient (s) over an extended period in the digestive tract, i.e. in the mouth and / or intestines.

According to a preferred embodiment, the filling should comprise from 6 to 30% by weight of the total confectionery product, including the casing; 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 a limiting factor for two main technical reasons. First: due to manufacturing difficulties encountered when encapsulating the filling in too large a proportion of the powder using the conventional stamping method. If the shell is not sufficiently closed, then the powder may spill out of the shell during storage, thereby causing a low reaction effect when consumed due to the absence of the powder that spilled out of the shell. The second reason for the need to limit the proportion of the filling is that the shell is also weakened when the wall thickness is too small, which can cause the shell to break, especially during product packaging, in the absence of proper attention, which will cause an increase in the percentage of defective packaged products. On the other hand, if the amount of filling is too small and the shell is too thick, then the release will not occur in contact with saliva and there will be no noticeable effect, for example, the liquid or refreshing effect may be lost, or at least significantly weakened. In addition, if the shell is too tightly closed, then the selection of the filling will be too delayed.

The filling can completely or only partially fill the shell, depending on the size of the shell. For relatively small sweets or medium-sized sweets, the shell is completely filled with the filling to guarantee the desired liquid as well as functional effects. The shell has the dimensions of ordinary sweets, i.e. bulk weight in the range of 1 to 6 g, preferably: 1.2 to 3 g.

According to a preferred embodiment of the invention, the confectionery casing is caramel, which is also commonly referred to as candy caramel or caramel, and which is a hard, glazed or amorphous shell. The shell may contain only sugar alcohols. In this case, the confectionery product does not have sugar at all, is not conducive to caries and is low-calorie, which makes it suitable for children, the elderly, diabetics and also corresponding to the requirements of oral hygiene or to freshen breath. Sugar alcohols for the casing may be any commercially available economical alcohols suitable for the production of non-hygroscopic caramel. Polyalcohol for the shell is preferably selected from the group consisting of isosolt, sorbitol, maltitol, lactitol, mannitol, polydextrose, and combinations thereof.

In addition to polyalcohols, hydrocarbons such as sucrose, hydrogenated glucose syrup or other sugars can be used to make the shell in a mixture with them or instead of them. For example, the shell may have a hydrocarbon composition that will be less sticky and less likely to lose its glazed appearance - according to US Pat. can be added to the shell in conventional amounts.

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

As indicated above, the shell must be thick enough to withstand warehousing and packaging operations, while not breaking or breaking, thereby leading to loss of powder and, therefore, losing or reducing noticeable effects, such as the cooling effect of xylitol carrier. The shell thickness is from 1 to 4 mm, and more preferably from 1.5 to 2.5 mm. The shell can be made of one or more layers of different hardness, texture and / or taste. For example, it may contain a hard thin coating covering a softer inner layer.

By the term “shell” is meant any shell structure on a macroscopic scale (at least one millimeter long) in which a significant amount of the filling can be placed. Therefore, the shell can have such different shapes as spherical, oval, tubular or annular.

In the context of this description: the words "contains" or "comprising" means "includes, but is not limited to." These terms should not be construed as the phrase “consists only of”.

The invention is further illustrated by the preferred non-limiting examples together with the accompanying drawings.

Caramel shells according to this invention can be obtained by extensive dehydration of the suspension. Typically, the suspension is prepared from an aqueous mixture of saccharides and / or polyhydric alcohols, which are boiled in the appropriate proportions in a cooking apparatus at a temperature of 130-150 ° C; preferably in a vacuum to achieve a final solids content of less than 2.5%; preferably about 1%. Heat resistant functional ingredients can be introduced at this point. For example, essential oils, such as thyme oil or Propoli, can be introduced as part of the shell ingredients, without compromising their properties. After cooking, the welded mass is poured onto a cold plate to create an appropriate plastic consistency.

According to Figure 3, the welded plastic mass 3 is fed into a rolling machine 10, in which a cone 30 of plastic mass is pulled. The rolling machine contains several conical rollers 11, depending on the manufacturer's specifications, which form a continuous bundle of plastic mass at the exit. The central filling tube 40 is installed in the cone of the confectionery installation, and the central filling is that the metered quantities of the carrier polyol and the functional ingredient (s) are advanced along the tube, which extends from approximately two-thirds to 90% of the length of the cone. For example, the Batch Former Model 7RL filling tube, which is manufactured by Nuova Euromec, contains 50 fillings of crystalline polyol powder and functional ingredient (s).

Powder for the filling comes from the screw 41 into the central filling tube 40. The next step: adjust the size of the bundle 5 to the desired cross-section of the bundle using a calibrating and drawing machine 6, for example, using Ripesizer model 61FL from Nuova Euromec, Machinery Division, 24057 Martinengo (Bg ), Italy. Separate confectionery 7 is cut and molded from a calibrated filled strand in a stamping device 8, for example in a high-performance chain stamping unit (for example, Nuova Euromec model 52STV). The chain stamping unit 8 contains a pair of half-dies 80, which are respectively connected during rotation of the chains and divide the filled bundle into individual desired closed forms. The cut ends of the filled candy are closed or partially covered with a wrap.

As indicated above, the proportion of filling preferably should not exceed 30 wt.%; preferably 22% and more preferably 18% by weight, in order to eliminate serious closure problems that would result in accidental leakage of the filling during storage, or cause brittle shell. The preferred amount of filling: from 12 to 15 wt.% Confectionery.

According to the described method, at least one zone of reduced thickness and / or even a small hole is made in the shell so that the filling can be released in the mouth. This thickness reduction zone (s) and / or hole (s) must be configured to form at least one passage in the shell communicating with the filling and having a size that allows the rapid release of at least a significant portion of the filling in the mouth . The zone (s) of reduced thickness may have flattened cuts formed by stamping a confectionery tow. The passage (s) created in this way is formed with a certain delay after the moment when it was put into the mouth, and until the moment the filling begins to separate. This delay is from 5 to 120 seconds, more preferably from 10 to 40 seconds, depending on the initial reduction in thickness, the melting properties of the confectionery shell material, etc. Depending on the size of the passages, the filling is more or less gradual. The passages also gradually increase, thereby accelerating the release of the filling in the mouth. During constant contact with saliva, dissolution is almost instantaneous. The filling usually exudes completely, leaving an empty shell after the product is held in the mouth for about 30 to 150 seconds, preferably 30 to 60 seconds.

Figure 3 depicts the zone of reduced thickness 70 as a result of the crushing of the stuffed tow. 4, zones of reduced thickness 70 of the membrane 73 form weaker zones soluble by saliva before the entire membrane 73 is completely dissolved. The thickness is preferably reduced from 0.8 to 0.01 times; preferably 0.5 to 0.05 times the average shell thickness. Therefore, in both cases, the larger passages 710, 711 remain after a few seconds in the mouth, which ultimately allows the filling to be released before the remaining shell melts significantly. As a result of this gradual but quick release of the filling, including the polyol and the active ingredient (s), a very pleasant sensation of a cold “liquid” occurs. The rest of the shell remains as an empty shell, capable of providing sustainable release of the functional ingredient. It is important to note a certain conical shape of 74 zones of reduced thickness at the boundary of two shell halves (FIG. 2). This conical shape inside the shell in this section causes the formation of passages or holes with sufficient melting of the shell wall.

Figure 5 depicts a confectionery product with small openings 720, 721 opposite each other, which are made in the shell 73. The holes are made during stamping of the shell by providing an appropriate clearance between the parts of the stamp. The holes are made during compressive molding of the confectionery shell in the chain stamp assembly mainly because the powder filling does not allow the welded mass to close the shell. The size of the holes can be correlated with the number of fillings introduced into the candy: the larger the fillings, the larger the holes. With a lower content of filling, the openings can be almost closed. Therefore, the size of the hole can be adjusted, among other factors, by controlling the amount of powder in the shell. The holes should be of a size consistent with the particle size distribution of the powder in order to exclude significant leakage of the powder during storage, while at the same time ensuring proper release during short-term contact with saliva. Small openings are openings equal to or less than 250 microns, and preferably equal to or less than 100 microns, in the shell, thereby providing the consumer with a true impression of active discharge in the mouth.

6 depicts a variant according to which the sheath 73 is obtained from a portion of the tube and is filled with a filling 8. The tube has a shape that forms a filled ring, while leaving two free ends 75 with two small holes 750, 751.

The shape of the confectionery is not strictly limited. The product can be made round, square, polygonal, or in the form of elongated rods - within the essence of the present invention.

Or, the shell can be formed as a chewing crystal structure known in the confectionery industry as “low boiling” caramel, such as milk sweets with the properties of fondant, caramel or toffee. The method for manufacturing these sweets is similar to the method for producing caramel products, although the cooking conditions may be somewhat different. A crystallized or non-crystallized fluid with a high solids content is obtained from the paste, which can be calibrated into a bundle, filled and shaped in a certain form with a stamp or a chain stamping unit.

According to another embodiment, the shell can be made of chewing gum material. In principle, chewing gum contains plasticized rubber or polymer, gum base builders and sugar and / or free-flowing sweeteners, such as sorbitol, mannitol, hydrogenated starch hydrolysates, isosalt and xylitol, or any suitable polyalcohols. Flavors can be introduced to give a chewing gum flavor, and which can be combined with essential oils according to known methods of the chewing gum industry. Fruit acids can also be incorporated into the shell; for example, acids such as orange, citric, mint, strawberry or grape acid to enhance the palatability of the shell. High intensity sweeteners can be used to enhance the sweet taste, such as acesulfame K, aspartame, thaumatin, glycyrrhizin or saccharin. A chewing gum casing may be coated with sugar or sugar alcohol to provide a hard surface finish.

Chewing gum rubber or polymer may contain synthetic elastomers and / or natural elastomers. Synthetic elastomers may include, but are not limited to: polyisobutylene, a copolymer of isobutylene and isoprene, polyethylene vinyl acetate, polyisoprene, polyethylene, a copolymer of vinyl acetate and vinyl laurate, or a combination thereof. Natural elastomers may contain natural rubber such as latex and silver guaula; natural gum, such as jelutong, lechi caspi, perennial perilla, sorva, balata, etc. Preferred proportions of synthetic elastomer and natural elastomer vary depending on the type of chewing gum: regular chewing gum or bubble blowing. Plasticizers can be, for example, esterified gum, or other suitable plasticizers well known in the manufacture of chewing gum.

The structure-forming substances may be magnesium and calcium, carbonate, ground limestone, silicate, clay, alumina, talc, titanium oxide, phosphates, cellulosic polymers, or combinations thereof.

The following non-limiting examples indicate weight percentages, unless otherwise specified.

EXAMPLES

The following examples are provided for a more detailed explanation.

the present invention.

Example 1

A mixture consisting of 80 kg of isosolod-F, 10 kg of maltitol syrup and 10 kg of water is boiled under a 60 percent vacuum until the cooking temperature reaches 155 ° C. Flavors, colorants are added to the resulting cooked mass and acidified and cooled to 70 ° C. A rolling machine equipped with a powder pump is charged with a welded mass. Xylitol powder with a particle size of less than 250 microns (XYLISORB grade 90 from Roquette, France) and freeze-dried Lactobacillus Johnsonii are mixed together and loaded into a pump container. Probiological xylitol filling is prepared in a proportion of 100 g of probiotic culture (10 ¹¹ / g) for 100 kg of xylitol.

Xylitol and probiotic filling are then pumped into the welded mass and the candies are stamped in chain stamping equipment. The filling is pumped to provide an amount of approximately 10 wt.% Of the total weight of the finished product.

The initial amount of probiotic substance is 2.10 ⁸ / g - before the introduction of the filling into the shell. The final amount is provided after manufacture, which gives 7.10 ⁷ / g, thereby demonstrating a slight decrease in the initial amount.

Example 2

The following example is useful for enhancing cellular regeneration and maintaining the vitality of an organism. A mixture consisting of 80 kg of isosolod-F, 10 kg of maltitol syrup and 10 kg of water is boiled under a 60 percent vacuum until the cooking temperature reaches 155 ° C. Flavors are added to the resulting cooked mass, the colorants are acidified, and cooled to 70 ° C. The rolling machine is charged with a welded mass. Separately, a mixture of xylitol and vitamins is prepared in the form of a powder in accordance with the following composition: xylitol - 98.279 wt.%, Citric acid - 1.5 wt.%, Vitamin B1 - 0.002 wt.%, Vitamin B2 - 0.003 wt.%, Vitamin B6 - 0.006 wt.%, Dye - 0.2 wt.%, Flavoring - 0.01 wt.% And the mixture is loaded into the pump. Powder filling is pumped in an approximate amount of 10 wt.% Of the total weight.

Example 3

This example is a confectionery product having the properties of an oxidation inhibitor with a regenerative effect upon cell damage. Prepare the same cooked mass for the shell as in Examples 1 and 2. Powder from xylitol and vitamins is prepared in the form of the following mixture: xylitol - 98.285 wt.%, Citric acid - 1 wt.%, Sodium ascorbate - 0.3 wt. %, vitamin E - 0.025 wt.%, green tea extract - 0.180 wt.%, flavorings - 0.2 wt.%, dyes - 0.01 wt.%. Powder filling is pumped in an amount of about 10 wt.% Of the total weight.

Example 4

This example is a confectionery product having the properties of an oxidation inhibitor and effective in remineralizing tooth enamel. Prepare the same welded mass for the shell as in Examples 1-3. The powder of xylitol and CGMP is prepared in the form of the following mixture: xylitol powder - 55.5 wt.%, CGMP - 42 wt.%, Mint flavoring - 2.5 wt.%. Powder filling is pumped in an amount of about 12 wt.% Of the total weight.

Example 5

This example is a confectionery product effective in restoring calcium in the body. Prepare the same welded mass for the shell as in Examples 1-4. Xylitol and calcium powder are prepared as the following mixture: xylitol powder - 68.42 wt.%, Calcium (fraction obtained from milk) - 13.3 wt.%, Sodium bicarbonate - 8.32 wt.%, Citric acid - 6.36%, malic acid - 2%, flavorings - 1.6 wt.%. Powder filling is pumped in an amount of about 12 wt.% Of the total weight.

Example 6 Comparative Dissolution Test

A candy of the present invention and a liquid-filled candy of the same size were subjected to a comparative dissolution test. Candies were made in accordance with the same cooking parameters and according to the same sugar recipe for the shell, but the candies had different fillings; those. xylitol powder filling in a candy according to the invention and liquid sugar filling in a candy being compared.

The shell for both sweets had the following composition: 50 wt.% Sucrose, 45 wt.% Glucose, 4 wt.% Water and 1 wt.% Citric acid and was prepared according to Example 1. The candy according to this invention contained a filling of xylitol powder with medium particle size 90 microns. The filling of the candy of comparison was a liquid filling of the sugar composition and water in a relative proportion sufficient to achieve a measured refractive index of 84% Brix (similar to liquid honey). The sugar composition of the liquid filling had the following composition: sucrose - 50 wt.%, Glucose - 25 wt.%, Invert sugar - 25 wt.%.

A group of six trained people was selected to test the dissolution of sweets in the mouth. Participants had to suck each of the candies and accordingly weigh each of them every 15 seconds until the complete dissolution of the candies, including the shell. Each participant repeated the dilution test three times. Each participant used his “own sucking speed”; the evaluation was completed when the remainder of the dissolved sample was no longer possible to weigh. The average dissolution curve for each sample was determined based on the general results.

Figure 7 represents integral dissolution curves versus time. The final dissolution time corresponding to the highest point of the curves and also the change in weight loss over time are shown. A steeper slope of the curve shows that the candy according to this invention dissolved faster than candy with a liquid filling. This graph also shows that the candy according to this invention has completely melted before the control candy.

Fig. 8 is a differential dissolution profile representing a change in weight relative to a previous weight, and this illustrates the dissolution rate in the mouth. During the first 20 seconds, the behavior of both candies is essentially the same, which corresponds to the initial melting of the shells. After 20 seconds, the passages in the shells became sufficient to open for potential leakage of the filling into the mouth. Therefore, both xylitol filling and liquid filling provide the possibility of excretion in the mouth. It is shown on the part of the curve (in the approximate period of 20 to 35 seconds) that the release of xylitol filling occurs much faster than the release of liquid filling. The xylitol filling completely left the shell after about 55 seconds (average time), leaving an empty shell. In a candy with xylitol filling, the dissolution rate is therefore stable until the diameter of the holes becomes large enough to allow the solvent liquid, i.e. saliva, freely enter the empty shell, providing dissolution of the shell from the inside. It should be noted that the dissolution rate again increases when saliva enters the membrane compared to the control candy, where the dissolution rate is relatively stable and slow, showing the simultaneous dissolution of the membrane and liquid filling. As for the sensation, it is noted that the control candy with liquid filling gives a weak and slow release of liquid a more pasty-like taste sensation. The control candy does not give a cooling effect. In addition, the control candy shell was almost completely dissolved, leaving small separate parts, until the liquid center in the mouth dissolved. For comparison: xylitol 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, then the shell will lose filling when saliva passes through enlarged passages.

Example 7 - Checking consumer acceptability and well-being

A comparative confidential review was conducted with two groups of unprepared 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 carrier of the functional ingredients contained a mixture of sucrose, glucose syrup, flavorings and colorings.

During one test, the confectionery was given to a group of participants anonymously and randomly and asked to evaluate the confectionery in terms of pleasantness and perceived effectiveness. The vast majority of participants found the products of Examples 2 and 3 significantly more acceptable and enjoyable. All participants rated the products of Examples 2 and 3 as giving a more noticeable sensation of the release of functional material in the mouth.

In the second test, the second group of participants was divided into two equal subgroups. One subgroup was given the confectionery of Example 2. Another subgroup was given the equivalent confectionery for comparison. Both subgroups reported functional action. Participants were asked to use confectionery products according to the recommendations of the RSK for 30 days. After 30 days, the participants were interviewed to determine their overall well-being and sense of health. Participants who consumed the confectionery of Example 2 reported that they generally had better health and a sense of well-being. These participants preferred these confectionery products rather than products of another subgroup.

Claims (34)

1. A confectionery product containing at least one functional ingredient, and having a shell and a filling included therein, wherein the filling contains at least one confectionery material having properties that give the filling a noticeable effect upon excretion of the filling in the mouth, moreover, the shell is made with the possibility of forming a means of selection when exposed to saliva in the mouth, which releases the filling from the shell, and the confectionery material has dissolution properties that act in conjunction with the tool excretion, to ensure that the shell is essentially empty before it is completely dissolved in the mouth. 2. Confectionery product according to claim 1, characterized in that the confectionery material of the filling has a dehydrated powder form. 3. Confectionery product according to claim 2, characterized in that the confectionery material of the filling is selected so that it gives it an instant liquid and cooling effect when it is excreted in the mouth. 4. Confectionery product according to any one of paragraphs.1 and 2, characterized in that at least 85 wt.%, Preferably at least 95 wt.% Of the confectionery material of the filling have a preferred size of less than 250 microns. 5. Confectionery product according to claim 1, characterized in that the means of selection contains at least one hole and / or zone of reduced thickness, made in the filling with the possibility of forming at least one outer passage communicating with the filling. 6. Confectionery product according to claim 5, characterized in that at least one hole is equal to 250 microns or less, and preferably equal to 100 microns or less. 7. The confectionery product according to claim 5, characterized in that the filling represents from 6 to 30 wt.% The entire confectionery product, including the casing, more preferably from 8 to 22 wt.% And even more preferably from 11 to 18 wt. % 8. A confectionery product according to any one of claims 1 to 7, characterized in that the filling confectionery material 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 selected from the group consisting of xylitol, erythritol, sorbitol, and combinations thereof. 10. Confectionery product according to claim 1, characterized in that the filling is completely released, leaving the shell empty after the product has been in the mouth for an approximate time of 30 to 150 seconds. 11. Confectionery product according to claim 1, characterized in that the filling is a carrier of the functional ingredient (s). 12. Confectionery product according to claim 1, characterized in that the shell is a carrier of the functional ingredient (s). 13. The confectionery product according to claim 1, characterized in that both the filling and the shell are carriers of the functional ingredient (s). 14. The confectionery product according to claim 1, characterized in that both the filling and the shell are carriers of the same functional ingredient (s). 15. The confectionery product according to claim 1, characterized in that both the filling and the shell are carriers of different functional ingredients. 16. A confectionery product according to any one of claims 1 to 15, characterized in that the functional ingredient is selected from the group consisting of probiotic bacteria, probiotic substances, vitamins, enzymes, oxidation inhibitors, mineral salts, amino acid additives, peptides, proteins, gums, hydrocarbons, phytochemicals, dextrose, lecithin, other micronutrients that stimulate brain activity, energy stimulant of minerals, mineral salts, plant extracts, fatty acids, oats beta-glucan or other functional s fibers, creatine, carnitine, bicarbonate, citrate, caffeine or any mixture thereof. 17. The confectionery product according to clause 16, wherein the probiotic substance is selected from the group consisting of bifidobacteria, lactic acid bacteria, streptococcus and saccharomycin. 18. The confectionery product according to clause 16, wherein the probiotic substance contains oligosaccharides derived from glucose, galactose, xylose, maltose, sucrose, lactose, starch, xylan, hemicellulose, inulin or a mixture thereof. 19. Confectionery product according to p. 18, characterized in that the probiotic substance contains fructooligosaccharide and inulin. 20. The confectionery product according to clause 16, wherein the peptide contains a glycopetide or phosphopetid having anti-caries effect. 21. Confectionery product according to clause 16, wherein said vitamin includes vitamin A (acceleroptol or retinol), vitamin D, vitamin E (alpha-tocopherol), vitamin K, vitamin B and / or PP (niacin or nicotinamide ), and vitamin C (L-ascorbic acid) and combinations thereof. 22. The confectionery product according to clause 16, wherein the mineral includes sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper, selenium, chromium, iodine, and combinations thereof. 23. The confectionery product according to clause 16, wherein the plant extract is selected from the group consisting of Guarana, Ginko Biloba, Pointed Cola, Hydrastis, Colo "Holo", Schizandra, elderberry, St. John's wort, Valerian and Ephedra, beta-sitosterol , caffeine, café, D-limonene, cabveola, nomilin, oltipraz, sulforaphane, tangeretin, black tea, white tea, Javanese tea, folic acid, garlic acid, fiber, green tea extract, lemon oil, nutmeg, licorice, menthol, onion oil, orange oil a, rosemary extract, poisonous molokan extract, rose hip, Siberian ginseng or Panax ginseng, lemon balm, kava cava, Paraguayan tea, blueberries, soy, grapefruit, seaweed, hawthorn, lime flower, sage, clover, basil, chicken , oats, dandelion, gentian, aloe, hops, cinnamon, mint, grapes, umbilicus, fennel, marshmallow, ginger, elm rusty, cardamom, coriander, anise, thyme, remannia, eucalyptus, menthol, kava-kava, schandiz , primrose, lycium, passionflower. 24. A confectionery product according to any one of claims 1 to 23, characterized in that the functional ingredient is (micro) encapsulated. 25. Confectionery product according to any one of claims 1 to 24, characterized in that the shell has a hard glazed texture containing saccharide or sugar alcohols. 26. Confectionery product according A.25, characterized in that the shell mainly consists of at least one sugar alcohol selected from the group consisting of isosolt, sorbitol, maltitol, mannitol, lactitol, polydextrose, and combinations thereof. 27. Confectionery product according to any one of claims 1 to 24, characterized in that the shell is a chewing confectionery material. 28. A confectionery product according to any one of claims 1 to 27, characterized in that the filling is enclosed in a shell by calibrating the stuffed strand and forming individual shells by stamping the stuffed strand in a stamp. 29. A functional confectionery product containing at least one functional ingredient to provide a functional beneficial effect for a consumer; a filling that contains at least one sensory substance having properties that give the filling a noticeable perceptible effect in the mouth, indicating functional excretion; a shell containing a filling and dissolving slower than a filling; however, the shell has a means of excretion, driven by saliva, to highlight the filling from the shell. 30. A method of increasing consumer acceptance of a confectionery product containing a functional ingredient, according to which a sensory substance is introduced into the confectionery product that produces a noticeable perceptible effect in the consumer's mouth, indicating a functional release. 31. The method according to p. 30, characterized in that the sensory substance gives a "liquid" perceptible effect due to rapid dissolution. 32. A method that produces a consumer's good feeling effect, according to which the consumer is provided with a confectionery product containing a functional ingredient and a sensory substance that creates a noticeable perceptible effect in the consumer's mouth, indicating a functional discharge. 33. The method according to p, characterized in that the sensory imparting substance provides a "liquid" perceptible effect due to rapid dissolution. 34. The method according to any of paragraphs.32 and 33, characterized in that the sensory substance provides the filling of the confectionery product, enclosed in the form of a powder.

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