High speed coating of gum cores
A system and process for coating pieces or cores of confectionery material, such as chewing gum, with a sugar-based coating or a sugarless-based coating. The solid content of the sugar or sugarless material in the syrup solution is increased, thus reducing the water content and allowing the successive coating layers to be dried more quickly. The syrup solution is maintained at an elevated temperature in order to prevent the syrup solids from precipitating or crystallizing out of solution.
1. A method for coating layers of sugar syrup material on pieces of confectionery material to form a, crunch coating, said method comprising the steps of:
(a) introducing pieces of confectionery material into a coating mechanism;
(b) forwarding the sugar syrup material from a container housing the sugar syrup material through a conduit to the coating mechanism;
(c) maintaining the sugar syrup material at an elevated temperature within the container and conduit sufficient to prevent the solids in the sugar syrup material from crystallizing or precipitating out of the sugar syrup material;
(d) spraying at least one layer of the sugar syrup material on each of said pieces of confectionery material, said sugar syrup material having a concentration of solids in the range of 80-84 Brix.; and
drying said at least one layer of said sugar syrup material in said coating mechanism virtually instantaneously as said sugar syrup material is sprayed on each of said pieces to form the crunch coating of said sugar syrup material on each of said pieces of confectionery material.
2. The method as set forth in claim 1 wherein said confectionery material is a chewing gum material.
3. The process as set forth in claim 1 wherein said at least one layer of said sugar syrup material is dried by heated air.
4. The method as set forth in claim 1 wherein said coating mechanism comprises a rotating drum member.
5. The method as set forth in claim 1 further comprising spraying at least one layer of a second sugar syrup material on said crunch coating, said second syrup material having a solids concentration of 70-74 Brix and being maintained prior to spraying at an elevated temperature sufficient to prevent the solids from precipitating or crystallizing out of the second syrup material; and drying said at least one layer of the second syrup material to form a coating on said, crunch coating.
6. The method as set forth in claim 1 further comprising applying a finishing coating material to the crunch coating, having a lower Brix value than the sugar syrup material.
7. The method of claim 6 further comprising adding a flavor to the finishing coating.
8. The method of claim 1 wherein the sugar syrup material comprises at least two sugar syrup material portions each having a different Brix value.
9. The method of claim 1 wherein the amount of the coating is from 20-40% by weight of the confectionery material.
10. A method for coating layers of sugarless syrup material on pieces of confectionery material to form a, crunch coating, said method comprising the steps of:
(a) introducing pieces of confectionery material into a coating mechanism;
(b) forwarding the sugarless syrup material from a container housing the sugarless syrup material through a conduit to the coating mechanism;
(c) maintaining the sugarless syrup material at an elevated temperature within the container and conduit sufficient to prevent the solids in the sugarless syrup material from crystallizing or precipitating out of the sugarless syrup material;
(d) spraying at least one layer of the sugarless syrup material on each of said pieces of confectionery material, said sugarless syrup material having a concentration of solids in the range of 70-74 Brix.; and
drying said at least one layer of said sugarless syrup material in said coating mechanism virtually instantaneously as said sugar syrup material is sprayed on each of said pieces to form the crunch coating of said sugarless syrup material on each of said pieces of confectionery material.
11. The method as set forth in claim 10 wherein said confectionery material is a chewing gum material.
12. The method as set forth in claim 10 wherein said coating mechanism comprises a rotating drum member.
13. The method as set forth in claim 10 further comprising the step of spraying at least one layer of a powder material on said pieces of confectionery material.
14. The method as set forth in claim 10 further comprising the step of spraying a final finishing layer of a wax material on said pieces of confectionery material.
15. The method as set forth in claim 8 further comprising applying a finishing coating material to the crunch coating, having a lower Brix value than the sugarless syrup material.
16. The method claim 8 wherein the sugarless syrup material comprises at least two sugarless syrup material portions each having a different Brix value.