General Mills was last Tuesday awarded US patent 6180158 ‘Process for aerated confection.’
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Other companies active in this technology are: Nabisco Inc., Warner-Lambert, Roquette Frères, Favorite Brands International, FMC Corporation, Otto Hansel GmbH, The Nutra Sweet Company, and Kraft General Foods.
Abstract:
A continuous method for preparing an aerated confection, especially marshmallows, includes the steps of
- A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry; cooking the sugar syrup slurry with agitation and indirect heat to dissolve the solids, concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clear syrup, wherein the residence time of the syrup within the vessel ranges from about 1 to 5 minutes;
B. cooling the clear concentrated syrup without crystallization to form a cooled clear sugar syrup;
C. admixing the clear cooled sugar syrup with about 1 to 30% of a foam structuring agent to form a liquid confection blend;
D. seeding the liquid confection blend with dry sugar crystals to form a seeded liquid confection blend;
E. aerating the seeded liquid confection blend to form an aerated confection plastic foam;
F. extruding the aerated foam to form a plastic aerated confection extrudate rope;
G. cooling the extrudate rope to solidify the confection to form a set aerated confection extudate rope;
H. forming the set aerated confection extrudate rope into pieces; and,
I. Drying the pieces to a moisture content of about 1 to 5% to form dried aerated confection pieces.
A continuous method for preparing an aerated confection, comprising the steps of:
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By GlobalDataA. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry :
1) a first source of a nutritive carbohydrate sweetener,
2) a second source of a nutritive carbohydrate sweetener in the form of a sugar syrup,
3) sufficient amounts of water to form a sugar syrup slurry having a moisture content of about 20 to 30%; cooking the sugar syrup slurry with agitation and indirect heat to dissolve the solids, concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clear syrup having a moisture content of about 8 to 18% and a discharge temperature
of about 220 to 320° F. (104.5 to 160° C.), wherein the residence time (“Rt “) of the syrup within the vessel ranges from about 1 to 5 minutes;
B. cooling the clear concentrated syrup without crystallization to form a cooled clear sugar syrup having a temperature of about 80 to 185° F. (26 to 85° C.);
C. admixing the clear cooled sugar syrup with about 1 to 30% (dry weight basis) of a foam structuring agent to form a liquid confection blend;
D. seeding the liquid confection blend with a dry sugar crystals in an amount ranging from 1 to 30% (dry weight basis) having a particle size of less than 150 µm to form a seeded liquid confection blend;
E. aerating the seeded liquid confection blend to form an aerated confection plastic foam having a density of about 0.1 to 0.4 g/cc and a temperature of about 105 to 160° F. (40 to 70° C.); F. extruding the aerated foam at a temperature of about 105 to 150° F. (40 to 65° C.) to form a plastic aerated confection extrudate rope;
G. cooling the extrudate rope to solidify the confection to form a set aerated confection extrudate rope; and
H. forming the set aerated confection extrudate rope into pieces.
