IE52579B1 - Aerated confections - Google Patents

Description

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 hydrogentated sugar, such as isomaltitol.

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

Aerated confections are even more difficult to pre15 pare in a ’’sugarless’ format due to the hygroscopicity and solubility of the polyhydric alcohols, such as sorbitol, which are normally used as sweeteners and bulking agents.

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.

More specifically, the present invention provides an aerated confection which comprises 20 to 90% by weight of a hydrogenated sugar, 5 to 60% by weight of a hydrogenated starch hydrolysate and 0.5 to 5% by weight of a whipping agent said percentages being based cn total weight of said confection, the weight ratio of hydrogenated sugar to hydrogenated starch hydrolysate being from 1:1 to 5:1.

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 52578 -2subjected to the high humidity condition! encountered in the home. In addition, the above-described aerated product may be depoaited or extruded and can be processed using conventional manufacturing techniques.

The present invention also relates to a method for forming an aerated confection comprising: (a) mixing a hydrogenated sugar, and a hydrogenated starch hydrolysate, at a temperature of from 23O°F to 280°F (110 to 13B°C,, (b) cooling said mixture to a temperature of at most 150°F (65.5°C), (c) adding a whipping agent dispersed in water and in a hydrated form to said mixture, (d) allowing said mixture to cool to at most 120°F (49°C), (e) whipping said mixture to a density of from 32 to 48 ounces per gallon (287.8 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.

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

The hydrogenated sugar is employed in a weight ratio to the hydrogenated starch hydrolysate of from 1:1 to 5:1, and preferably from 2:1 to 3:1, depending upon the particular confection.

The aerated confection also contains from 0.5 to 5% by weight, preferably from 1 to 3% by weight of a whipping agent, and in the case of a nougat confection, from 2 to 20% by weight, preferably from 5 to 10% by weight of a fatty material. The aerated confection may also optionally contain from 0 to 30% by weight, prefer79 -3ably from 0 to 5* by weight, of other bulking «gent/ sweetener, such ss sorbitol, xylltol and the like, ss well ss from 0 to 2% by weight, preferably from 0 to 0.51 by weight of artificial sweetener, and optionally from 0 to 10% by weight, preferably from 0.15 to 5% by weight of flavoring. Xn addition, the product may contain from 5 to 30% by weight, preferably from 15 to 25% by weight of 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, and preferably is hydrogenated isomaltulose which is a mixture, preferably equimolar, of *i-D-glucopyranosyl-l,6-sorbitol {isomaltitol) and «Z-D-glucopyranosyl-l,6-mannitol which is described in U.S. Patent No. 4,117,173. 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 U.S. 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 disaecharides, hydrogenated trito hexa-saccharides, and hydrogenated higher polysaccharides, or mixtures of any two or more of the above.

In one embodiment, said hydrogenated starch hydrolysate is prepared by hydrogenating saccharified starch, having a dextrose equivalent of 15-75% and containing dextrines, until substantially no dextrose and maltose remain.

The -hydrogenated qlucose 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. Xn the case of hydrogenated glucose syrups, the total solids are made of from 4 to 30% of 52578 -4sorbltol, from 5 to 65* of hydrogenated disaccharides (that la, maltltol), from 15 to 75* of tri- to heptahydrogenated saccharides, and from 10 to €5* of hydrogenated saccharides higher than hepta. · Example* of particularly suitable hydrogenated starch hydrolysates include those whose solids portion comprises from 6 to 10« of sorbitol, from 25 to 55* of hydrogenated disaccharides, from 20 to 40* of hydrogenated tri- to hepta-saccharides, and from 15 to 30* of hydrogenated saccharides higher than hepta.

Another example of suitable hydrogenated starch hydrolysates has a solids portion comprising from 8 to 20% of sorbitol, from 5 to 15» of hydrogenated disaccharides, and from 2 to 75* of hydrogenated tri- to pentasaccharides .

Preferred are hydrogenated starch hydrolysates, preferably containing 72 to 80* of solids, of which from to 20*, and preferably from 4 to 14« is sorbitol, from to 65«, and preferably from 45 to 60S is hydrogenated disaccharides (maltitol), from 15 to 75* is tri- to heptahydrogenated saccharides, and from 10 to 65* is hydrogenated saccharides higher than hepta (also referred to as Lycasin 80/55 - Roguette Freres).

Particularly preferred are hydrogenated starch hydrolysates of the following compositions.

Parts by Weight Sorbitol 10.5 17 15 Hydrogenated disaccharides 7.5 13 10 Hydrogenated tri- to pentasaccharides 20 70 40 Hydrogenated saccharides higher than penta and higher saccharide alcohols 62 0 35 2 579 -5_Part» by Weight_ 7” 5 b~ T Sorbitol Hydrogenated disacch- 5-8 6-8 . 5-8 5 arides 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 10 In one preferred embodiment of the invention, the hydrogenated sugar is an equimolar mixture of an ¢.-0- glucopyranosyl-l,6-sorbitol and ot-D-glucopyranosyl-1,6mannitol and the hydrogenated starch hydrolysate contains at least 3% of polyols having a degree of polymerization higher than 20, from 45 to 60% of maltitol, and from 4 to 14% of sorbitol.

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, malic and fumaric acid, citrus oils, such as lemon oil, 5orange 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: 10peppermint oil, spearmint oil, mixtures of peppermint oil 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 15Wintergreen). 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), cyelamate salts, 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 kernel oil, cottonseed oil and butter. 2 5 7 9 - 7 The aerated confection of the Invention way 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 280’F (110 to 138’C), and preferably from 240 to 260’F (115.5 to 126.5’C). The cooked mixture 1s allowed to cool down to 150F (65.5’C) or below, whipping agent, dispersed In water and in hydrated form, 1s added to the cooled cooked syrup, and the mix is allowed to cool to 120’F (49’C) or below. Thereafter, the batch is whipped, for example, using a vertical beater, to a density of 32 to 48 ounces per gallon, (287.8 to 431.8 g/1). The whipped mix is then deposited in molds, 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 jWeight Hydrogenated sugar (equimolar mixture of a.-D-glucopyranosyl1,6-sorbitol|and a-D-glucopyranosyl-l,6-mannitol - Palatinit) 50 Hydrogenated starch hydrolysate (78% solids including 6% sorbitol and)56% maltitol - Lycasin 80/55) 50 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, andzwater_a^e combined and cooked atmospherically to 240c to cool to 140°F.(60’C).

O(115.5»C).

F£ This is allowed The gelatine is dispersed in the water and water.< C60*C) allowed to completely hydrate. At 140uFjr the gelatine is added to the cooked syrup and the mix allowed to cool to 100°F.(38*C). (38eC) At .100°F£ the'batch is whipped using a 30vertical beater, to a density of 32-48 oz. per^gallonjP 431,8 8/4).

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 Egg albumin Water Parts by Weight 1.2 3.6 Hydrogenated sugar (equimolar mixture of o-D-glucopyranosyl1C 1,6-sorbitol and a-D-glucopyranosyl-1,6-mannitol - Palatinit) 42.3 Hydrogenated starch hydrolysate (78% solids including 6% sorbitol and 56% maltitol - Lycasin 80/55, 42.8 Confectioner1s fat 10.0 Sodium saccharin 0.1 (113.4 g) (340.2 g) oz.£Egg albumin, 12 oz.^water and 14 oz. (396.9 g) hydrogenated sugar are weighed into a vertical 20 beater bowl. The cold mixture is hand mixed and then mixed with a leaf paddle of the vertical beater run oh low speed until smooth and creamed. to a cooking kettle and cooked to 260°F. (126.5’C).

While the batch is cooking, the cold mixture is whipped by the beater on high speed for minutes or until maximum volume and 30 stiffness has developed. Meanwhile, the fat is melted and the temperature adjusted to approximatel^^KO0^. (6O*C) oz^d/ I^drogenated 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 molds and allowed to cool. The resulting product is a shelf stable sugarless aerated grained nougat which is pleasant tasting. 52S79

Claims (9)

CLAIMS:

1. An aerated confection which comprises 20 to 90S by weight of a hydrogenated sugar, 5 to 60S by weight of a hydrogenated starch hydrolysate and 0.5 to 5S by weight of a whipping agent, said 5 percentages being based on total weight of said confection, the weight ratio of hydrogenated sugar to hydrogenated starch hydrolysate being from 1:1 to 5:1. 10

2. An aerated confection as claimed in Claim 1 wherein the hydrogenated sugar is isomaltitol or a mixture of isomaltitol and ot-D-glucopyranosyl-l,6mannitol. 15

3. An aerated confection as claimed in Claim 1 wherein the hydrogenated sugar is an equimolar mixture of an <*--D-glucopyranosyl-1,6-sorbitol and oc-D-glucopyranosyl-1,6-mannitol and the hydrogenated starch hydrolysate contains at least 35 of polyols 20 having a degree of polymerization higher than 20, from 45 to 60S of maltitol, and from 4 to 14S of sorbitol.

4. An aerated confection as claimed 25 preceding Claim wherein said hydrogenated hydrolysate comprises from 72 to 80S of solids, of which from 4 to 20S is sorbitol, from 5 to 65S is hydrogenated disaecharides, from 15 to to hepta-hydrogenated saccharides, and in any starch 75S is trifrom 10 to 30 655 is hydrogenated saccharides higher than hepta.

5. An aerated confection as claimed in Claim 4 wherein said solids portion of said hydrogenated starch hydrolysate contains from 6 to IOS of sorbitol, 35 from 25 to 555 by weight of hydrogenated disaecharides, from 20 to 405 of hydrogenated tri- to hepta-saccharides and from 15 to 305 of hydrogenated saccharides higher than hepta. -126. An aerated confection as claimed in any preceding Claim wherein said hydrogenated atarch hydrolysate is prepared by hydrogenating aaccharifled atarch, having a dextrose equivalent of 15-75% and containing dextrines, until aubstantially no dextrose and maltose remain. 7. An aerated confection as claimed in any preceding Claim wherein the whipping agent is agg white, gelatine or vegetable protein.

6. An aerated confection as claimed in any preceding Claim wherein the confection is in the form of a marshmallow or nougat.

7. 9. An aerated confection as claimed in Claim 8 wherein said confection is in the form of a nougat and contains from 2 to 20% by weight of a fatty material.

8. 10. A method for forming an aerated confection comprising: (a) mixing a hydrogenated sugar, and a hydrogenated starch hydrolysate, at a temperature of from 23O°F to 28O°F (110 to 138°C), (b) cooling said mixture to a temperature of at most 150°F (65.5°C), (c) adding a whipping agent dispersed in water and in a hydrated form to said mixture, (d) allowing said mixture to cool to at most 120°F (49°C), (e) whipping said mixture to a density of from 32 to 48 ounces per gallon (287.8 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. -1311. An aerated confection aa claimed in Claim 1 and substantially aa hereinbefore described with reference to either of the Examples,

9. 12. A method as claimed in Claim 10 and substant5 ially as hereinbefore described with reference to either of the Examples. Dated this 5th day of March 1982