Confectionery production

Abstract

The invention provides a sugar composition for use in the manufacture of foodstuffs, said composition comprising a suspension of a fine sugar having a mean particle size of less than 30 microns in glucose syrup. This composition allows for energy efficient production of products including frappe, and methods as well as apparatus used in these methods form further aspects of the invention.

Claims

1. A frappe composition for use in the manufacture of foodstuffs, wherein the frappe composition comprises an aerated composition of a suspension comprising a sugar in glucose syrup, and coagulated protein, wherein the sugar is a milled sucrose and has a mean particle size of less than 30 microns, wherein the glucose syrup has a viscosity of from 6 Pa.Math.s/60 C. to 1.5 Pa.Math.s/60 C. and the ratio of glucose syrup to sugar in the composition is in the range of from 3:1 to 1:3, wherein the protein is present in the composition in an amount of from 2-20% w/w, and wherein the suspension is formed by a process step comprising adding and mixing the sugar with the glucose syrup at a temperature in the range of from 35 C. to no more than 65 C.

2. The frappe composition of claim 1, wherein the suspension consists of the sugar having a mean particle size of less than 25 microns and glucose syrup.

3. The frappe composition of claim 1, wherein the sugar is a refined sucrose.

4. The frappe composition of claim 1, wherein the sugar has a mean particle size of 5-25 microns.

5. The frappe composition of claim 1, wherein the sugar has a mean particle size of 10-15 microns.

6. The frappe composition of claim 5, wherein the frappe composition does not exhibit graininess or roughness due to the presence of the sugar in the frappe composition.

7. The frappe composition of claim 1, wherein the glucose syrup has a DE value in the range of from 35-95.

8. The frappe composition of claim 1, wherein the suspension is not a concentrated sugar syrup.

9. The frappe composition of claim 1, wherein the ratio of glucose syrup to sugar in the composition is in the range of from 2:1 to 1:2.

10. The frappe composition of claim 1, wherein the ratio of glucose syrup to sugar in the composition is in the range of from 1:1 to 1:1.5.

11. The frappe composition of claim 1, wherein the protein comprises powdered egg, milk protein, or a mixture thereof.

12. The frappe composition of claim 1, wherein the protein is present in the composition in an amount of from 5-15% w/w.

13. A frappe composition for use in the manufacture of foodstuffs, wherein the frappe composition comprises an aerated composition of a suspension of a sugar in glucose syrup, and coagulated protein, wherein the sugar is a milled sucrose and has a mean particle size of from 10-15 microns, wherein the glucose syrup has a viscosity of from 6 Pa.Math.s/60 C. to 1.5 Pa.Math.s/60 C. and the ratio of glucose syrup to sugar in the composition is in the range of from 3:1 to 1:3, wherein the protein is present in the composition in an amount of from 2-20% w/w, wherein the frappe composition does not exhibit graininess or roughness due to the presence of the sugar in the frappe composition, and wherein the suspension is formed by a process step comprising adding and mixing the sugar with the glucose syrup at a temperature in the range of from 35 C. to no more than 65 C.

14. The frappe composition of claim 13, wherein the protein comprises powdered egg, milk protein, or a mixture thereof.

15. A frappe composition for use in the manufacture of foodstuffs, wherein the frappe composition comprises an aerated composition of a suspension comprising a sugar that is a milled sucrose having a mean particle size of less than 30 microns in glucose syrup, and coagulated protein, wherein the suspension is formed in a process comprising: a) adding and mixing the sugar with the glucose syrup at a temperature in the range of from 35 C. to 45 C. to form a pre-mix; and b) heating the pre-mix at a temperature in the range of from 55 C. to no more than 65 C., thereby blending the sugar in the glucose syrup to form a suspension; wherein the glucose syrup has a viscosity of from 6 Pa.Math.s/60 C. to 1.5 Pa.Math.s/60 C. and the ratio of glucose syrup to sugar in the composition is in the range of from 3:1 to 1:3; and wherein the protein is present in the composition in an amount of from 2-20% w/w.

16. The frappe composition of claim 15, wherein the sugar is a refined sucrose.

17. The frappe composition of claim 15, wherein the sugar has a mean particle size of 5-25 microns.

Description

(1) The invention will now be particularly described by way of example with reference to the accompanying diagrammatic drawings in which:

(2) FIG. 1 is a schematic diagram illustrating the process of the invention when used for the production of a confectionery product; and

(3) FIG. 2A and FIG. 2B illustrate confectionery products including nougat produced using the composition of the invention.

EXAMPLE 1

(4) Production of Nougat-Type Product

(5) Nougat type products were produced in a laboratory using the scheme illustrated in FIG. 1.

(6) A base or doctor syrup was prepared using the following components:

(7) TABLE-US-00001 Fine sucrose 664 g Glucose syrup 900 g Salt 6 g

(8) Various grades of fine sugar (sucrose) (standard grade having an average particle size in the range of from 20-30 microns, and super fine grade having an average particle size in the range of from 10-15 microns) can be used to prepare alternative doctor syrups. The components were mixed in a mixer at a temperature held in the range of from 40-45 C. until an even suspension was produced.

(9) A hydrated egg syrup may also be prepared from the following ingredients:

(10) TABLE-US-00002 Egg albumen 28 g Water 52 g Glucose 78 g Fine sucrose 62 g

(11) The temperature of the egg syrup at this time is in the range of 15-20 C.

(12) The hydrated egg syrup is then mixed with the sugar suspension. After a period of conditioning to produce the required product viscosity, during which the mixture was heated to temperatures in excess of 55 C. but less than 65 C. so not to denature proteins present, the mixture was subject to an aeration process.

(13) In this process, the mixture is introduced into a pressurized pin beater at a temperature of 55 C. In essence, the mixture in beaten with a rotary beater, turning at 710 r.p.m in an air pressure of 4.2 bar.

(14) The resultant aerated mixture is then heated at a temperature greater than 93 C. so as to denature the proteins and so stablise the final frappe.

(15) As the product exits the pressurized pin beater, the incorporated air expands as a result in the reduction in pressure, causing the density of the product to decrease and an open aerated frappe to form.

(16) A flavouring mix or slurry may also be prepared from the following ingredients:

(17) TABLE-US-00003 Cocoa powder 34 g milk powder 108 g Fat

(18) The slurry (176 g) is mixed with the frappe (1790) to produce a nougat type product.

(19) Products obtained in way resemble a conventional nougat in appearance and texture.

EXAMPLE 2

(20) Sensory Test

(21) Nougats similar to those obtained in Example 1 were formulated into two different conventional confectionery product bars by addition of additional ingredients including caramel layers, biscuit layers, nuts and chocolate layers. Product 1, contained chopped nuts and was produced using the nougat obtained using standard grade icing sugar and Product 2 was produced using the nougat obtained using the superfine grade of icing sugar so as to most closely resemble the conventional confectionery product bars produced in the factory. In appearance, they resembled the conventional product (FIG. 2).

(22) The bars were aged for a period of 6, 12 or 18 weeks, after which a series of taste tests were carried out to determine whether the different source of nougat impacted in particular on the roughness of the product. Panels of from 12 or 15 individuals were asked to taste the similar product bars as prepared using a conventional factory produced nougat and those produced using the nougat of Example 1 and comment on the differences in texture.

(23) The results are summarized in the following table:

(24) TABLE-US-00004 Mean No of panelists who mentioned Aging Particle presence of sugar crystals (weeks) size Product 1 Product 2 6 20-30 0/15 5/15 10-15 0/15 12 20-30 0/12 3/12 10-15 0/12 18 20-30 0/13 4/13 10-15 0/12

(25) These results suggest that the sugar composition of the invention would be able to give rise to acceptable confectionery products. However, although the presence of solids such as chopped nuts in a product appears to mask the sugar crystals, it may be preferable to use finer crystals in a smooth nougat product.