GB2131670A - Food product manufacture - Google Patents
Food product manufacture Download PDFInfo
- Publication number
- GB2131670A GB2131670A GB08332806A GB8332806A GB2131670A GB 2131670 A GB2131670 A GB 2131670A GB 08332806 A GB08332806 A GB 08332806A GB 8332806 A GB8332806 A GB 8332806A GB 2131670 A GB2131670 A GB 2131670A
- Authority
- GB
- United Kingdom
- Prior art keywords
- starch
- mixture
- cooking
- extrusion step
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013305 food Nutrition 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 239000000203 mixture Substances 0.000 claims abstract description 36
- 239000000463 material Substances 0.000 claims abstract description 35
- 229920002472 Starch Polymers 0.000 claims abstract description 26
- 235000019698 starch Nutrition 0.000 claims abstract description 24
- 239000008107 starch Substances 0.000 claims abstract description 24
- 238000001125 extrusion Methods 0.000 claims abstract description 18
- 238000004040 coloring Methods 0.000 claims abstract description 11
- 239000002245 particle Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 38
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 229920002261 Corn starch Polymers 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000005846 sugar alcohols Chemical class 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 150000002016 disaccharides Chemical class 0.000 claims description 2
- 239000000945 filler Substances 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 150000002632 lipids Chemical class 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 150000002772 monosaccharides Chemical class 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 239000004094 surface-active agent Substances 0.000 claims description 2
- 229940100445 wheat starch Drugs 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 239000000845 maltitol Substances 0.000 claims 1
- 235000010449 maltitol Nutrition 0.000 claims 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims 1
- 229940035436 maltitol Drugs 0.000 claims 1
- 235000019219 chocolate Nutrition 0.000 abstract description 8
- 235000015895 biscuits Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000010348 incorporation Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 28
- 235000009508 confectionery Nutrition 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 244000299461 Theobroma cacao Species 0.000 description 6
- 238000009835 boiling Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000001788 irregular Effects 0.000 description 3
- 239000007967 peppermint flavor Substances 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric Acid Chemical compound [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 235000012411 boiled sweets Nutrition 0.000 description 2
- 235000016019 chocolate confectionery Nutrition 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229960004903 invert sugar Drugs 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 238000005549 size reduction Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000089742 Citrus aurantifolia Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- OIQPTROHQCGFEF-QIKYXUGXSA-L Sunset Yellow FCF Chemical compound [Na+].[Na+].OC1=CC=C2C=C(S([O-])(=O)=O)C=CC2=C1\N=N\C1=CC=C(S([O-])(=O)=O)C=C1 OIQPTROHQCGFEF-QIKYXUGXSA-L 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000011872 intimate mixture Substances 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000012751 sunset yellow FCF Nutrition 0.000 description 1
- 239000004173 sunset yellow FCF Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0226—Apparatus for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before shaping
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0242—Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting device
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/04—Sugar-cookers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The food product is manufactured by mixing at least one starch, starch-derived or starch-based material with at least its own weight of at least one sugar or sugar- derivative. The mixture is subjected to a cooking-extrusion step. Flavouring and colouring materials may be included in the mixture and it has been found that these unexpectedly remain effective through the cooking- extrusion step. The product can have a glassy or a part-glassy, part- amorphous nature and may be subsequently enrobed with chocolate, powdered or reduced to particles of about 1.0 to 3.0 mm in size for incorporation in chocolate bars, biscuits, etc.
Description
SPECIFICATION
Food product manufacture
This invention relates to a method of
manufacture of a food product and to a food product manufactured by the method.
In accordance with the invention there is provided a method of manufacturing a food product, the method comprising the steps of forming a mixture comprising a first component consisting of at least one sugar or sugar derivative and a second component consisting of at least one starch, starch-based or starch-derived material, the weight of the first component being equal to or greater than that of the second component, and subjecting the mixture to a cooking-extrusion step.
The invention also provides a food product manufactured in accordance with the method of the invention.
The or each sugar or sugar derivative may be any monosaccharide, for example dextrose or fructose; any disaccharide, for example sucrose, maltose or lactose; a sugar derivative such as a sugar alcohol, for example maltitdl or xylitol; or any other sugar of sugar-derived material.
The or each starch, starch-based or starchderived material may be any plant-derived starch, for example tapioca starch, potato starch or cereal starch such as corn starch (cornflour), rice starch, oats starch, barley starch, rye starch or wheat starch; any starch-derivative, for example a starch hydrolysate such as hydrolysed corn starch; or any other starch, starch-based or starch-derived material. Hydrolysed corn starch may be used in the form or a viscous solution or, preferably, a spray-dried powder The cooking-extrusion step is preferably carried out at a temperature of the order of 100 to 2000C and a pressure which may be range up to approximately 1 500 psi.
If desired, the mixture extruded may contain one or more additional component at a level of, for example, 3 to 15% by weight (preferably about 10% by weight) of the mixture fed to the extruder.
The additional component(s) may comprise one or more of gums, lipids, surfactants and inert filler materials such as cellulose materials. The additional material(s) can be selected so as to function as binders or modifiers in order to alter the structure of the product in a desired way.
Advantageously, the mixture subjected to the cooking-extrusion step has one or more flavouring materials and/or one or more colouring materials added to it. The total amount of flavouring and/or colouring material is preferably within the range of from about 0.2% to about 2.0% by weight of the mixture subjected to the cooking-extrusion step.
The flavouring and/or colouring material is/are preferably intimately mixed with the other components of the mixture.
The weight ratio of the first component to the second component is, in accordance with the invention, equal to or greater than 1:1. Preferably, the ratio lies in the range of from 1.5:1 to 32 :1, more preferably in the range of from 3.5:1 to 19 :1, and more preferably still in the range of from 4:1 to 9:1.
Thus, the mixture fed to the extruder can typically comprise 50 to 97% by weight, preferably 70 to 95% and more preferably 80 to 90%, of the first component and 3 to 50% by weight, preferably 5 to 30% and more preferably 10 to 20%, of the second component.
Most flavouring materials are volatile, steam distillable or degradable, but it has been surprisingly found that with the mixture of the invention the flavour is retained to an unexpectedly great extent during the cookingextrusion step.
The invention provides for the manufacture by a convenient technique of a range of food products of varied characteristics, and with a variety of uses. With sucrose and/or lactose as the sugar material a confectionery product is obtained which can be coated if desired with chocolate but which needs no further treatment if a suitable flavouring material is selected. Colouring materials included in the mixture also remain effective through the cooking extrusion step. The sugar material can be selected so not to contribute sweetness to the product, nor need the flavour material and any colouring material added be appropriate to a confectionery product.
The product can be further treated, as by mechanical reduction to powder form, preferably to a particle size of between 40 ,am and 60 ,um, for use as an ingredient of other food products for example biscuits, snack foods, condiments and sauces. In providing a relatively intensely flavoured and/or coloured product received in a stable manner in the starch based material after the mixture has been cooked under the high shear conditions experienced in the extruder, the invention can provide a versatile flavouring and colouring system.
The product may alternatively be broken-down, for example by kibbling, into pieces of a size which, when incorporated into a foodstuff, are noticable to the palate. These pieces are preferably between 1.0 and 3.0 mm in size. They may be incorporated into foodstuffs such as, for example, chocolate bars and other items of chocolate confectionery, biscuits, snack foods, condiments and sauces.
The mixture fed to the extruder should not contain more than about 10 to 15% by weight of water. However, the moisture content should preferably be as low as possible, for example below 10% by weight, and, more preferably, as low as about 2% by weight.
The moisture may originate from the original ingredients, particularly any additional component mentioned above, or from added water.
Lemon, orange, caramel, mint, chocolate, lime, pineapple or savory flavouring material can be employed where a confectionery product is being made but the invention is not limited to such flavours. A product according to the invention may contain a "cola" flavouring together with an effervescent couple such as sodium bicarbonate
and tartaric or citric acid. Such a product will give
a "fizzy" sensation when eaten.
The food product manufactured by the method
of the invention may be of a glassy nature. Other
products of the invention can have a partly-giassy, ,partly-amorphous structure. The product, when
flavoured and coloured, may resemble a boiled
sweet. However, the cooking-extrusion step of the
method of the invention may take place in as little
as 30s to 60s. This compares with a time period of
20 min to 30 min involved in boiling mixtures of
sucrose and glucose to produce "boiled sweet"
type products. Moreover, with the process of the
present invention, there is a very low build-up of
invert sugar compared with that occurring in
conventional boiling processes. This build-up of
invert sugar results in a sticky product and
precludes the re-cycling of fines from a
subsequent size-reduction process into the
process prior to the boiling step.With a process
according to the present invention, fines from any
subsequent size-reduction step can be re-cycled
into the mixture fed to the extrusion cooker.
The invention will be further described in the
following examples of processes according to the
invention.
EXAMPLE 1
A confectionery product was manufactured by
intimately mixing together approximately 20 parts
by weight cornflour and 80 parts by weight
medium granulated sucrose and adding artificial
peppermint flavour to a level of 0.2 wgt % of the
mixture. The mixture was cooked in a Creusot
Loire BC 45 extruder, through which it was fed at
a controlled rate of approximately 30 kg/h, with a
screw speed of 180 r.p.m. The extruder has a 500
mm barrel length in which revoives a co-rotating
twin-screw configuration which results in an
increasing compressive force being exerted on the
mixture, the final element being of reverse pitch
which effectively increases the residence time
within the barrel, and a die constituted by a
Creusot-Loire double round aperture (11/64" diameter) die-plate.The extruder barrel was
pre-heated to 1000C and this temperature was
maintained during operation by induction heating.
The feed throat was water cooled. The material
extruded at the die was at a temperature of 1470C and was under a pressure of 900 p.s.i.
There was obtained a white irregular stick-like
confectionery product of attractive flavour, texture
and appearance, which exhibited only a small loss
of flavour as compared with the uncooked
mixture.
EXAMPLE 2
A second confectionery product was
manufactured substantially in accordance with
Example 1 but with the mixture comprising
approximately 10 parts by weight cornflour and
90 parts by weight sucrose. Besides the small
quantity of flavouring material, a small quantity of
colouring material was included.
Except for being coloured, the product obtained had characteristics generally similar to those of the product of Example 1. Both the colour and the flavour of the initial mixture were retained in the final product to a remarkable extent.
Both confectionery products were suitable for consumption without further treatment but further products were obtained by coating each with plain or with milk chocolate.
EXAMPLE 3
An intimate mixture of 70 parts by weight medium granulated sucrose, 20 parts by weight lactose and 10 parts by weight corn starch (cornflour) and containing 0.4 wgt % and 0.007 wgt % respectively of peppermint flavouring and a suitable green colouring material was prepared.
The mixture was fed into a Creusot-Loire BC 45 extruder and cooked under conditions substantially those in Example 1 except that the final reverse pitch element was transposed in position in the barrel with the penultimate element. The material extruded at the die at a temperature of 1450C and at a pressure of 600 psi.
There was obtained a green irregular stick-like confectionery product of attractive peppermint flavour which was less sweet than the products obtained from Examples 1 and 2.
EXAMPLE 4
A product was manufactured in accordance with the extrusion cooking conditions of Example 3. The mixture contained 70 parts by weight sucrose, 20 parts by weight spray dried liquid glucose of approximately 42 DE and 10% parts by weight corn starch. A suitable green colour and peppermint flavour were incorporated into the mixture in amounts equal to those of Example 3.
The resultant product was extruded onto a plastic cooling conveyor and cooled to form a string-like mass which was then broken down in a suitable machine and the ensuing particles sieved to obtain a fraction of approximately 1 to 3 mm particle size. The particles were incorporated into melted tempered chocolate and moulded into bars to form a chocolate confectionery product.
EXAMPLE 5
A product was manufactured in accordance with Example 3 but with a mixture consisting of 70 parts by weight sucrose and 30 parts by weight spray dried liquid glucose of approximately 27 to 30 DE together with a suitable orange flavdur and Sunset Yellow FCF colour in amounts equal to the amounts of flavour and colour in
Example 3.
The resultant orange flavoured orange coloured irregular stick-like product was enrobed in tempered chocolate to produce a chocolate confection.
Claims (25)
1. A method of manufacturing a food product, the method comprising the steps of forming a mixture comprising a first component consisting of at least one sugar or sugar derivative and a second component consisting of at least one starch, starch-based or starch-derived material, the weight of the first component being equal to or greater than that of the second component, and subjecting the mixture to a cooking-extrusion step.
2. A method according to claim 1, in which.the first component comprises a monosaccharide or a disaccharide.
3. A method according to claim 2, in which the first component comprises glucose, fructose, sucrose, maltose or lactose.
4. A method according to any preceding claim, in which the first component comprises a sugar alcohol.
5. A method according to claim 4, in which the sugar alcohol is maltitol or xylitol.
6. A method according to any preceding claim, in which the second component comprises a cereal starch, tapioca starch, or potato starch.
7. A method according to claim 6, in which the second component comprises corn starch or wheat starch.
8. A method according to any one of claims 1 to 7, in which the second component comprises hydrolysed corn starch.
9. A method according to any preceding claim, in which the weight ratio of the first component to the second component is in the range of from 1.5:1 to 32:1.
10. A method according to claim 9, in which the ratio is in the range of from 3.5:1 to 19:1.
1 A method according to claim 10, in which the ratio is the range of from 4:1 to 9:1.
12. A method according to any preceding claim, in which the mixture contains at least one additional material selected from gums, lipids and surfactants.
1 3. A method according to any one of claims 1 to 11, in which the mixture contains additional material comprising at least one inert filler material.
14. A method according to claim 12 or 13, in which the said additional material is present at level of between 3 and 1 5% by weight of the mixture subjected to the cooking-extrusion step.
1 5. A method according to any preceding claim, in which the mixture contains at least one flavouring material and/or at least one colouring material.
1 6. A method according to claim 15, in which the amount of flavouring and/or colouring material is in the range of from 0.2% to 2.0% by weight of the mixture subjected to the cooking-extrusion step.
1 7. A method according to any preceding claim, in which the mixture subjected to the cooking-extrusion step contains less than 1 5% by weight water.
1 8. A method according to any preceding claim, in which the mixture subjected to the cooking-extrusion step contains less than 10% by weight water.
19. A method according to any preceding claim, in which the mixture subjected to the cooking-extrusion step contains less than 2% by weight water.
20. A method according to any preceding claim, in which the cooking-extrusion step is carried out at a temperature in the range of from 1 000C to 2000 C.
21. A method according to any preceding claim, in which the cooking-extrusion step is carried out at a pressure of up to 1 500 psi.
22. A method according to any preceding claim, in which the product of the cookingextrusion step is reduced to a powder.
23. A method according to any one of claims 1 to 21, in which the product of the cookingextrusion step is reduced to particles of between 1.0 mm and 3.0 mm in size.
24. A method of manufacturing a food product, the method being substantially as hereinbefore described in any one of Examples 1 to 5.
25. A food product manufactured by a method according to any preceding claim.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB08332806A GB2131670A (en) | 1982-12-08 | 1983-12-08 | Food product manufacture |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8235004 | 1982-12-08 | ||
| GB08332806A GB2131670A (en) | 1982-12-08 | 1983-12-08 | Food product manufacture |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB8332806D0 GB8332806D0 (en) | 1984-01-18 |
| GB2131670A true GB2131670A (en) | 1984-06-27 |
Family
ID=26284630
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08332806A Withdrawn GB2131670A (en) | 1982-12-08 | 1983-12-08 | Food product manufacture |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2131670A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4869911A (en) * | 1986-10-07 | 1989-09-26 | Frito-Lay, Inc. | Method for producing expanded, farinaceous food product |
| US4948612A (en) * | 1989-03-09 | 1990-08-14 | Frito-Lay, Inc. | Continuous production of cookie-like product |
| WO1990014769A1 (en) * | 1989-06-07 | 1990-12-13 | Nabisco Brands, Inc. | Production of cookies with extrusion and post extrusion baking |
| WO1990015537A1 (en) * | 1989-06-07 | 1990-12-27 | Nabisco Brands, Inc. | Extrusion baking of cookies having liposome encapsulated ingredients |
| WO1990015540A2 (en) * | 1989-06-07 | 1990-12-27 | Nabisco Brands, Inc. | Cookie production with extrusion heat treatment and post extrusion mixing and baking |
| WO1990015539A2 (en) * | 1989-06-07 | 1990-12-27 | Nabisco Brands, Inc. | Preparation of cookie products involving extrusion heating and wire cutting |
| US5015488A (en) | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Cookie production with extrusion heat treatment and post extrusion mixing and baking |
| US5015490A (en) | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Production of extruded baked products without oil separation |
| US5015489A (en) | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Production of cookies with extrusion and post extrusion baking |
| US5030468A (en) | 1989-06-07 | 1991-07-09 | Nabisco Brands, Inc. | Production of leavened products using high temperature mixing |
| US5071668A (en) | 1989-06-07 | 1991-12-10 | Nabisco Brands, Inc. | Extrusion baking of cookies containing heat and shear sensitive additives |
| US5077074A (en) | 1989-06-07 | 1991-12-31 | Nabisco Brands, Inc. | Preparation of cookie products involving extrusion heating and wire cutting |
| US5079012A (en) | 1989-06-07 | 1992-01-07 | Nabisco Brands, Inc. | Shelf stable cookie product containing heat and shear sensitive additives and method of making |
| US5124161A (en) | 1989-06-07 | 1992-06-23 | Nabisco Brands, Inc. | Filled, microwave expandable snack food product and method and apparatus for its production |
| WO1998039978A1 (en) * | 1997-03-07 | 1998-09-17 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Process for producing hard caramels and tablets |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB698661A (en) * | 1951-10-11 | 1953-10-21 | Gen Foods Corp | Improvements in or relating to candy coating articles |
| GB972459A (en) * | 1961-10-03 | 1964-10-14 | Nat Starch Chem Corp | Improvements in or relating to the manufacture of confectionary products by extrusion |
| GB1402744A (en) * | 1972-09-27 | 1975-08-13 | Beck E E | Carrier for essential oil composition and method of making essential oil composition embodying same |
| GB1469062A (en) * | 1974-10-31 | 1977-03-30 | Food Technology | Process for preparing food articles |
-
1983
- 1983-12-08 GB GB08332806A patent/GB2131670A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB698661A (en) * | 1951-10-11 | 1953-10-21 | Gen Foods Corp | Improvements in or relating to candy coating articles |
| GB972459A (en) * | 1961-10-03 | 1964-10-14 | Nat Starch Chem Corp | Improvements in or relating to the manufacture of confectionary products by extrusion |
| GB1402744A (en) * | 1972-09-27 | 1975-08-13 | Beck E E | Carrier for essential oil composition and method of making essential oil composition embodying same |
| GB1469062A (en) * | 1974-10-31 | 1977-03-30 | Food Technology | Process for preparing food articles |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4869911A (en) * | 1986-10-07 | 1989-09-26 | Frito-Lay, Inc. | Method for producing expanded, farinaceous food product |
| US4948612A (en) * | 1989-03-09 | 1990-08-14 | Frito-Lay, Inc. | Continuous production of cookie-like product |
| WO1990014769A1 (en) * | 1989-06-07 | 1990-12-13 | Nabisco Brands, Inc. | Production of cookies with extrusion and post extrusion baking |
| WO1990015537A1 (en) * | 1989-06-07 | 1990-12-27 | Nabisco Brands, Inc. | Extrusion baking of cookies having liposome encapsulated ingredients |
| WO1990015540A2 (en) * | 1989-06-07 | 1990-12-27 | Nabisco Brands, Inc. | Cookie production with extrusion heat treatment and post extrusion mixing and baking |
| WO1990015539A2 (en) * | 1989-06-07 | 1990-12-27 | Nabisco Brands, Inc. | Preparation of cookie products involving extrusion heating and wire cutting |
| WO1990015539A3 (en) * | 1989-06-07 | 1991-02-21 | Nabisco Brands Inc | Preparation of cookie products involving extrusion heating and wire cutting |
| US5015488A (en) | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Cookie production with extrusion heat treatment and post extrusion mixing and baking |
| US5015490A (en) | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Production of extruded baked products without oil separation |
| US5015489A (en) | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Production of cookies with extrusion and post extrusion baking |
| US5030468A (en) | 1989-06-07 | 1991-07-09 | Nabisco Brands, Inc. | Production of leavened products using high temperature mixing |
| US5071668A (en) | 1989-06-07 | 1991-12-10 | Nabisco Brands, Inc. | Extrusion baking of cookies containing heat and shear sensitive additives |
| US5077074A (en) | 1989-06-07 | 1991-12-31 | Nabisco Brands, Inc. | Preparation of cookie products involving extrusion heating and wire cutting |
| US5079012A (en) | 1989-06-07 | 1992-01-07 | Nabisco Brands, Inc. | Shelf stable cookie product containing heat and shear sensitive additives and method of making |
| WO1990015540A3 (en) * | 1989-06-07 | 1992-02-06 | Nabisco Brands Inc | Cookie production with extrusion heat treatment and post extrusion mixing and baking |
| US5124161A (en) | 1989-06-07 | 1992-06-23 | Nabisco Brands, Inc. | Filled, microwave expandable snack food product and method and apparatus for its production |
| WO1998039978A1 (en) * | 1997-03-07 | 1998-09-17 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Process for producing hard caramels and tablets |
| US6248386B1 (en) | 1997-03-07 | 2001-06-19 | Sudzucker Aktiengesellschaft | Process for producing hard caramels and tablets |
Also Published As
| Publication number | Publication date |
|---|---|
| GB8332806D0 (en) | 1984-01-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |