GB2115673A

GB2115673A - Aerated confections

Info

Publication number: GB2115673A
Application number: GB08206199A
Authority: GB
Inventors: Walter Vink; Leonard Spooner; Donald A M Mackay
Original assignee: Nabisco Brands Inc
Current assignee: Nabisco Brands Inc
Priority date: 1982-03-03
Filing date: 1982-03-03
Publication date: 1983-09-14
Also published as: GB2115673B

Abstract

An aerated confection, such as marshmallow or nougat, has good stability, can be deposited or extruded will not collapse and can be subjected to high humidity. The aerated confection, which is preferably sugarless, contains a hydrogenated starch hydrolysate together with a hydrogenated sugar, such as isomaltitol, and a whipping agent.

Description

SPECIFICATION Aerated confections The present invention relates to aerated confections, such as marshmallow or nougat, preferably of the sugarless variety, which can be deposited or extruded and is surprisingly stable and contains a hydrogenated starch hydrolysate and a hydrogenated sugar, such as isomaltitol.

Historically, one of the most difficult confection products to prepare is an aerated confection, such as marshmallow or nougat. The product requires the proper blend of crystallized and dissolved carbohydrates in conjunction with a whipping agent, such as egg whites, gelatine, or vegetable protein.

Aerated confections are even more difficult to prepare in a "sugarless" format due to the hygroscopicity and solubility of the polyhydric alcohols, such as sorbitol, which are normally used as sweetener and bulking agent.

In accordance with the present invention, there is provided a novel and highly aerated confection, such as marshmallow or nougat, which contains as bulking agent and sweetener a combination of a hydrogenated starch hydrolysate and a hydrogenated sugar as well as a whipping agent, and optionally additional sweetener and/or flavorant, and fat in the case of a nougat confection. The aerated product of.

the invention as described above, especially in sugarless form has been found to be surprisingly stable in that unlike sorbitol aerated confections, it will not collapse upon storage and can be subjected to the high humidity conditions encountered in the home. In addition, the above-described aerated product may be deposited or extruded and can be processed using conventional manufacturing techniques.

The present invention also relates to a method for forming aerated confection have good stability comprising mixing a hydrogenated sugar, a hydrogenated starch hydrolysate at a temperature of from 2300F to 2800F (110 to 1 380C), cooling said mixture to a temperature of at most 1 500F (65.5"C), adding a whipping agent dispersed in water and in a hydrated form to said mixture, allowing said admixture to cool to at most 1200F (490C), whipping said admixture to density of from 33 to 48 ounces per gallon (296.8 to 431.8 g per liter), and forming said whipped admixture into the appropriate shape by a method such as extruding or depositing in a mold.

In forming the aerated product of the invention, depending upon the type of product desired, the aerated product may contain from 20 to 90%, and preferably from 30 to 75% by weight hydrogenated sugar and from 5 to 60%, and preferably from 20 to 50% by weight hydrogenated starch hydrolysate.

In practice, the hydrogenated sugar will be employed in a weight ratio to the hydrogenated starch hydrolysate of within the range of from 1:1 to 5:1 and preferably from 2:1 to 3:1 depending upon the particular confection.

The aerated confection will also contain from 0.5 to 5% and preferably from 1 to 3% by weight of a whipping agent, and in the case of a nougat confection, from 2 to 20%, and preferably from 5 to 10% by weight of a fatty material. The aerated confection may also optionally contain from 0 to 30% and preferably from 0 to 5% by weight of other.bulking agent/sweetener, such as sorbitol, xylitol and the like, as well as from 0 to 2%, and preferably from 0 to 0.5% by weight artificial sweetener, and optionally from 0 to 10% and preferably from 0.15 to 5% by weight flavoring. In addition, the product may contain from 5 to 30% and preferably from 1 5 to 25% by weight water.

The hydrogenated sugar which is employed in the aerated confection of the invention may be isomaltitol as described in U.S. Patent No. 3,865,957 to Schiweck et al and preferably is hydrogenated isomaltulose which is a mixture, preferably equimolar, of a-D-glucopyranosyl-1 6-sorbitol (isomaltitol) and a-D-glucopyranosyl-1 ,6-mannitol which is described in U.S. Patent No. 4,117,173 to Schiweck et al. The above equimolar mixture is also identified as Palatinit, a trademark of the South German Sugar Company, Mannheim, Germany.

The hydrogenated starch syrup also referred to as hydrogenated starch hydrolysates, employed herein may include those disclosed in Reissue Patent No.25,959 or U.S. Patent No. 3,556,811 as well as various hydrogenated glucose syrups and/or powders which contain sorbitol, hydrogenated disaccharides, hydrogenated tri- to hexa-saccharides, and hydrogenated higher polysaccharides, or mixtures of any two or more of the above.

The hydrogenated glucose syrups and/or powders may be produced by catalytic hydrogenation of standard glucose syrups (acid and/or enzyme converted) to the point where all the glucose end groups of the saccharides are reduced to alcohols, that is, dextrose end groups to sorbitol end groups. In the case of hydrogenated glucose syrups, the total solids are made of from 4 to 30% sorbitol, from 5 to 65% hydrogenated disaccharides (that is, maltitol), from 1 5 to 75% tri- to hepta-hydrogenated saccharides, and from 10 to 65% hydrogenated saccharides higher than hepta.

Examples of particularly suitable hydrogenated starch hydrolysates include from 6 to 10% sorbitol, from 25 to 55% hydrogenated disaccharides, from 20 to 40% hydrogenated tri- or hepta-saccharides, and from 1 5 to 30% hydrogenated saccharides higher than hepta.

Another example of suitable hydrogenated starch hydrolysates include from 8 to 20% sorbitol, from 5 to 15% hydrogenated disaccharides, from 2 to 75% hydrogenated tri- to penta-saccharides.

Preferred are hydrogenated starch hydrolysates the solids portion of which comprise from 4 to 20% and preferably from 4 to 14% sorbitol, from 5 to 65% and preferably from 45 to 60% hydrogenated disaccharides (maltitol), from 1 5 to 75% tri- to hepta- hydrogenated saccharides, and from 10 to 65% hydrogenated saccharides higher than hepta (also referred to as Lycasin 30/55 - Roquette Freres).

Particularly preferred are hydrogenated starch hydrolysates of the following compositions.

Parts by Weight 1 2 3 Sorbitol 10.5 17 15 - Hydrogenated disaccharides 7.5 13 10 Hydrogenated tri- to penta-saccharides 20 70 40 Hydrogenated saccharides higher than penta and 62 0 35 higher saccharide alcohols Parts by Weight 4 5 6 7 Sorbitol 5-8 6-8 6-8 5-8 Hydrogenated disaccharides 50-58 40--45 25-30 25-58 Hydrogenated tri- to hexa-saccharides 20-25 25-30 35-40 20---40 Hydrogenated saccharides higher than hexa 15-20 20-25 25-30 15-30 The whipping agent which may be employed herein may comprise any conventional whipping agent, such as egg whites, gelatine, vegetable protein and the like.

Flavors which may be added in forming the aerated product of the invention comprise flavor oils, including acids, such as adipic, succinic, maiic and fumaric acid, citrus oils, such as lemon oil, orange oil, lime oil, grapefruit oil, fruit essences, such as apple essence, pear essence, peach essence, strawberry essence, apricot essence, raspberry essence, cherry essence, plum essence, pineapple essence, as well as the following essential oils: peppermint oil, spearmint oil, mixtures of peppermint and spearmint oil, clove oil, bay oil, anise oil, eucalyptus oil thyme oil, cedar leaf oil, cinnamon oil, oil of nutmeg, oil of sage, oil of bitter almonds, cassia oil, and methylsalicylate (oil of wintergreen). Various synthetic flavors, such as mixed fruit, may also be incorporated in the aerated product.

In addition, as mentioned hereinbefore, the confection of the invention may include artificial sweeteners, such as sodium, calcium or ammonium saccharin salts, dihydrochalcones, glycyrrhizin, dipotassium glycyrrhizin, glycyrrhizic acid ammonium salt, L-aspartyl-L-phenylalanine methyl ester, as well as Stevia rebaudiana (Stevioside) Richardella dulcifica (Miracle Berry), Dioscoreophyllum cumminsii (Serendipidity Berry), cyclamate saits, and the like, or mixtures of any two or more of the above.

Where the aerated product comprises a nougat candy, examples of fatty materials which may be employed therein include, but are not limited to coconut oil, palm kernei oil, cottonseed oil and butter.

The aerated confection of the invention may be formed by simply mixing the hydrogenated sugar, hydrogenated starch hydrolysate, water and other sweetener or flavor and cooking the mixture at a temperature of from 230 to 2800F (110 to 1 38cm) and preferably from 240 to 2600F (115.5 to 1 26.50C).

The cooked mixture is allowed to cool, for example down to 1 500F (65.50C) or below, whipping agent dispersed in water and in hydrated form is added to the cooled cooked syrup and the mix is allowed to cool to 1 200F (490C) or below. Thereafter, the batch is whipped, for example, using a vertical beater, to a density of 33 to 48 ounces per gallon (296.8 to 431.8 g/l). The whipped mix is then deposited in mdlds or extruded as desired and allowed to set to form the aerated product of the invention.

Where the aerated confection is to be a nougat, a fatty material may be mixed with the hydrogenated sugar, hydrogenated starch hydrolysate, water, sweetener and flavor before or after the cooking step.

The following Examples represent preferred embodiments of the present invention.

EXAMPLE 1 A marshmallow having the following composition is prepared as described below.

Ingredient Parts by Weight Hydrogenated sugar (equimolar mixture of a-D-glucopyranosyl-1 6-sorbitol 50 and a-D-glucopyranosyl-1 6-mannitol - Palatinit) Hydrogenated starch hydrolysate (78% solids including 6% sorbitol and 50 56% maltitol -- Lycasin 80/55) Water 30 Gelatine Type A 250 Bloom 2.4 Water for gelatine 7.5 Sodium saccharin as flavor .15 The hydrogenated sugar, hydrogenated starch hydrolysate, sodium saccharin, and water are combined and cooked atmospherically to 2400F (11 5.50C). This is allowed to cool to 1 400 F (600C).

The gelatine is dispersed in the water and allowed to completely hydrate. At 1400F (600C) the gelatine is added to the cooked syrup and the mix is allowed to cool to 1000F (380C).

At 1 000F (380C) the batch is whipped using a vertical beater, to a density of 32 ti8 oz per gallon 287.8 to 431.8 g/l). This aerated mix is then formed and allowed to set. The product thereby produced is a sugarless shelf stable, pleasant tasting aerated confection.

EXAMPLE 2 A grained nougat having the following composition is prepared as described below.

Ingredient Parts by Weight Egg albumin 1.2 Water 3.6 Hydrogenated sugar (equimolar mixture of a-D-glucopyranosyl-1 6-sorbitol 42.3 and D-glucopyranosyl-l ,6-mannitol -- Palatinit) Hydrogenated starch hydrolysate (78% solids including 6% sorbitol 42.8 and 56% maltitol -- Lycasin 80/55) Confectioner's fat 10.0 Sodium saccharin 0.1 4 oz (113.4 g) Egg albumin, 12 oz (340.2 g) water and 1-4 oz (396.9 g) hydrogenated sugar are weighed into a vertical beater bowl. The cold mixture is hand mixed and then mixed with a leaf paddle of the vertical beater run on low speed until smooth and creamed.

A mix formed of 6 Ibs 11 oz (3033.4 g) hydrogenated sugar, 8 Ibs 8 oz (3855.5 g) hydrogenate starch hydrolysate, 2 Ibs (907.2 g) water and 0.02 Ib (9.1 g) sodium saccharin are added to a cooking kettle and cooled to 2600F (126.50C).

While the batch is cooking, the cold mixture is whipped by the beater on high speed for 6 minutes on until maximum volume and stiffness has developed. Meanwhile, the fat is melted and the temperature adjusted to approximately 1400F (6000).

1 5 oz (425.2 g) of hydrogenerated sugar are weighed out and held to add to the batch.

When the cooked batch has reached desired temperature and the cold mix has been whipped fully, the mixer is slowed to medium speed and the cooked batch added slowly. After one minute of mixing on medium speed, the mixer is turned to the slowest speed and the hydrogenated sugar, fat, salt, and flavor are added. The mix is mixed at low speed until the batch flows together which indicates the fat is well incorporated. Thereafter, the mix is poured into moulds and allowed to cool. The resulting product is a shelf stable sugarless aearated grained nougat which is pleasant tasting.

Claims

1. An aerated confection having good stability comprising a hydrogenated sugar, a hydrogenated starch hydrolysate and a whipping agent.

2. The aerated confection of Claim 1 wherein said hydrogenated sugar is present in an amount within the range of from 20 to 90% by weight of said confection.

3. The aerated confection of Claim 1 wherein said hydrogenated sugar is present in a weight ratio to the hydrogenated starch hydrolysate of within the range of from 1:1 to 5:1.

4. An aerated confection of any of Claims 1 to 3 wherein the hydrogenated sugar is isomaltitol or a mixture of isomaltitol and cu-D-glucopyranosyl-1 ,6 mannitol.

5. The aerated confection of any of Claims 1 to 3 wherein said hydrogenated sugar is an equimolar mixture of a tu-D-glucopyranosyl-1 .6-sorbitol and cw-D-glucopyranosyl-1 ,6 mannitol and said hydrogenated starch hydrolysate contains at least 3% of polyols of a degree of polymerization higher than 20, from 45 to 60% maltitol, and from 4 to 14% sorbitol.

6. The aerated confection of any of Claims 1 to 5 wherein said hydrogenated starch hydrolysate is present in an amount within the range of from 5 to 60% by weight of said confection.

7. The aerated confection of any of Claims 1 to 6 wherein said hydrogenated starch hydrolysate comprises from 72% to 80% solids of which from 4 to 20% is sorbitol, from 5 to 65% is hydrogenated disaccharides, from 1 5 to 75% is tri- to hepta-hydrogenated saccharides, and from 10 to 65% is hydrogenated saccharides higher than hepta.

8. The aerated confection of any of Claims 1 to 6 wherein said solids portion of said hydrogenated starch hydrolysate contains from 6 to 10% sorbitol, and from 25 to 55% by weight hydrogenated tri- to hepta-saccharides, and from 1 5 to 30% hydrogenated saccharides higher than hepta.

9. The aerated confection of any of Claims 1 to 8 wherein said hydrogenated starch hydrolysate is prepared by hydrogenating saccharified starch having a dextrose equivalent of 1 5-75% and containing dextrines until substantially no dextrose and maltose remain.

10. The aerated confection of any of Claims 1 to 9 wherein said whipping agent is present in an amount of from 0.5 to 5% by weight of said confection.

11. The aerated confection of Claim 10 wherein said whipping agent is egg white, gelatine or vegetable protein.

12. The aerated confection of any of Claims 1 to 11 wherein the confection is in the form of a marshmallow or nougat.

1 3. The aerated confection of any of Claims 1 to 12 wherein said confection is in the form of a nougat and contains from 2 to 20% by weight of a fatty material.

14. A method for forming aerated confection having good stability comprising: a. mixing a hydrogenated sugar, a hydrogenated starch hydrolysate, at a temperature of from 2300Fto2800F(110to 1380C) b. cooling said mixture to a temperature of at most 1 500F (65.50C).

c. adding a whipping agent dispersed in water and in.a hydrated form to said mixture, d. allowing said admixture to cool to at most 1200F, (49 C), e. whipping said admixture to density of from 33 to 48 ounces per gallon (296.8 to 431.8 g per liter), and f. forming said whipped admixture into the appropriate shape by a method such as extruding or depositing in a mold.

1 5. An aerated confection as claimed in Claim 1 and substantially as hereinbefore described with reference to either of the Examples.

1 6. A method as claimed in Claim 14 and substantially as hereinbefore described with reference to either of the Examples.