GB2223156A

GB2223156A - Syrup; Confectionery

Info

Publication number: GB2223156A
Application number: GB8921094A
Authority: GB
Inventors: Peter David Hull
Original assignee: TUNNEL REFINERIES Ltd
Current assignee: TUNNEL REFINERIES Ltd
Priority date: 1988-09-16
Filing date: 1989-09-18
Publication date: 1990-04-04
Anticipated expiration: 2009-09-18
Also published as: GB2223156B; GB8921094D0

Abstract

In a process for the production of confectionery by boiling a substantially sucrose-free saccharide syrup, alone or with other ingredients, to produce a boiled mass and shaping the mass into desired form, optionally after the addition of other ingredients such as gelling, colouring and/or flavouring agents, the syrup comprises a major proportion of a very high maltose syrup and a minor proportion of a high fructose glucose syrup, invert sugar or fructose. The invention is generally concerned with the use of the syrups as defined in the manufacture of confectionery and preserves such as jams.

Description

CONFECTIONERY This invention is concerned with improvements in and relating to confectionery.

Confectionery is commonly prepared from a syrup comprising sugar (sucrose). often in admixture with a glucose syrup (typically a 42 D.E. glucose syrup). For most confectionery, at some stage the sucrose-containing syrup, alone or with other ingredients, is boiled to reduce its water content after which other ingredients, such as flavouring or colouring agents, may be added to the mass which is afterwards formed into pieces of the desired shape and size.

Glucose syrups, such as 42 D.E. glucose syrups, suffer from the disadvantage that they typically have a very high viscosity (e.g. 65,000 cp at 300C and 1,200 cp at 700C). This, in particular, limits the amount of syrups which can be used and may also introduce handling and processing problems.

It has now been found, in accordance with the present invention, that acceptable confectionery may be made by replacing part, or, preferably all, of the sucrose-containing syrup with a substantially sucrose-free syrup comprising a major proportion of a very high maltose syrup (VHMS) together with a minor proportion of a high fructose glucose syrup or invert sugar.

Accordingly, the present invention provides, and is concerned with, the use, in the manufacture of confectionery, of a substantially sucrose-free syrup comprising a major proportion of a very high maltose syrup together with a minor proportion of a high fructose glucose syrup or invert sugar. The syrup may also be used, in accordance with a further embodiment of the invention, as a replacement to sucrose in the manufacture of tablet jellies, jams, marmalades and the like preserves.

The present invention also provides a process for the production of confectionery by boiling a substantially sucrose-free saccharide syrup, alone or with other ingredients, to produce a boiled mass and shaping the mass into the desired form, optionally after the addition of one or more other ingredients such ås gelling, colouring and/or flavouring agents, in which process the syrup comprises a major proportion of a very high maltose syrup and a minor proportion of a high fructose glucose syrup or invert sugar.

The VHMS used in accordance with the invention will generally have a much reduced viscosity as compared with a 42 D.E. syrup, e.g. on a comparable solids basis, one of 6,500 cps at 300C and 250 cps at 700C. This makes it possible to use more of the VHMS in the manufacture of confectionery.

The syrup used in accordance with the invention comprises, as its main ingredient, a very high maltose syrup, i.e. a syrup suitably containing (on a dry sugar solids basis) at least 65% by weight of maltose, preferably from 68 to 78% and especially about 70% by weight of maltose. The syrup should suitably have a very low dextrose content, i.e. not more than 6% by weight (on a dry sugar solids basis) and preferably from 1 to 4% by weight, typically 2-3% by weight. The balance of the sugars in the syrup will generally comprise maltotriose and/or higher sugars. The water content of this syrup will generally be from 16 to 35% by weight, typically about 21% by weight.

The syrup may or may not be deionised or demineralized but, in general, deionised syrups give rise to reduced unwanted colour formation. To this end also, sulphur dioxide may be present in the syrup, typically in an amount of up to 400 ppm. The invert sugar or high fructose glucose syrup may, similarly, be deionised and/or contain sulphur dioxide.

In addition to the very high maltose syrup, the starting material used in accordance with the invention comprises a minor amount of invert sugar or a high fructose glucose syrup. Thus the starting syrup used in accordance with the invention suitably comprises (on a dry sugar solids basis) at least 75% by weight of the very high maltose syrup as discussed above, preferably at least 80% by weight and especially from 80 to 90% by weight thereof; the sugars of the high fructose glucose syrup or the invert sugar forming the balance of the sugars of the starting material.

A typical high fructose glucose syrup is one containing (on a dry sugar solids basis) at least 35% by weight of fructose, especially 35 to 60%, typically about 42% by weight of fructose, the balance of such a syrup will comprise mainly dextrose together with minor amounts of maltose and/or higher sugars. Syrups comprising substantially oly fructose may be employed as the high fructose syrup and, on occasion if desired, be replaced by fructose itself.

The starting syrup (the blend of VHM syrup and invert sugar or high fructose glucose syrup) will have an overall solids content of 75 to 85% by weight, typically about 80% by weight. This syrup, with or without other ingredients, will then generally be boiled to reduce its water content.- The final solids content to which the syrup is reduced will, of course, depend upon the nature of the confectionery which it is intended to produce and examples of appropriate levels for various forms of confectionery are to be found in the Examples below. The boiled mass, after the optional addition of other ingredients such as gelling, flavouring and/or colouring agents, will be formed, in a conventional manner, into pieces of the desired size and shape.The process of the invention is espedially applicable to the manufacture of boiled sweets and, in this case, the starting syrup is suitably boiled to reduce its water until to give a solids level of 95 to -99% by weight, especially 97.5 to 99% by weight, to give a melt which, after the optional addition of flavouring and/or colouring agents, will be formed in a conventional manner, into pieces of the desired size and shape.

The invention contemplates the use of the starting syrup in the manufacture of a wide variety of confectionery such as boiled sweets, toffees, caramels, cinder toffee, gelatine jellies, gelatine chews, pectin jellies, Turkish Delight, tablet jellies, pastilles, wine gums, hard gums, chewing gums, foamed goods, cream fondants, muesli bars, popcorns and extruded snack centres the starting syrup will be used in the preparation of such confectionery as a replacement for a part or all of the saccharide syrup commonly employed and, apart from this, the process for the manufacture of the confectionery will take the conventional appropriate route for each form of confectionery (as illustrated in the Examples below). Further, as noted above, the syrup may be used in the manufacture of jams and like preserves.

In order that the invention may be well understood the following Examples are given by way of illustration only. In the Examples all parts of percentages are by weight unless otherwise stated.

In the examples the VHM syrup used was one comprising, as sugars, maltose 70%, dextrose 2% and a balance of maltotriose and higher sugars. The high fructose glucose syrup comprised, as sugars. dextrose 52%, fructose 42% and a balance of maltose and higher sugars.

Example 1 Toffee g Demineralized High Maltose Syrup [80% RI solids] 270 High Fructose Glucose Syrup (69% RI solids) 55 Sweetened condensed milk 140 Fat (HPKOJ 45 Butter 30 Salt 3 Emulsifying Agent 1 The ingredients were weighed into a beaker and stirred using a propeller mixer in a water bath set at 600C for about 20 minutes, to ensure that a good emulsion had been produced. The pre-mix was then cooked using a Toffee cooker stirred being set to 300rpm and base temperature at approximately 2200C) to a temperature of 1230C (92%TS). Toffee was then deposited onto an oiled slab, cut into pieces and wrapped when cool.

This recipe could be adapted for caramel1 by adjusting the solids to 89%.

Example 2 Cinder Toffee g A. Demineralised High Maltose Syrup (80% RI solids) 478 High Fructose Glucose Syrup [69% RI solids] 98 B. Sodium Bicarbonate 10 Part A was mixed and boiled to 1490C(97.bTS) and then removed from heat. Once the foam had subsided, part B (previously sieved to remove large particles] was added and thoroughly stirred into the hot syrup. When the mass reached maximum volume it was poured onto an oiled slab. The resultant product may be enrobed with chocolate.

Example 3 Gelatine Jellies g A. Gelatine (160-200 Bloom] 22 Water 44 B. Demineralized High Maltose Syrup (80% RI solids) 290 High Fructose Glucose Syrup [69% RI solids) 60 C. Colour As required Flavour As required D. Citric Acid 2 Water 2 Method Part A was mixed and allowed to soak for 2 hours at 600C to fully hydrate. Part B was boiled to 117 CE88% TSS] and allowed to cool slightly before addition of the gelatine solution. Colouring, flavouring and acid were then added. The mass was then held at 850C for 20 minutes, after which any scum which formed was removed.

Mass was deposited into a suitable mould and allowed to stand in ambient for 24 hours. Jellies were removed from starch and sanded with granulated sugar.

Example 4 Gelatine Chews g A. Demineralized High Maltose Syrup (80% RI solids 480.0 High Fructose Glucose Syrup 169% RI solids) 98.0 Gelatine (100 Bloom] 7.5 B. Whipping Agent tHyfoama] 3.7 Water 15.0 Fat tHycoa] 10.0 C. Colour As required Flavour As required Method Gelatine and the whipping agent were added to the water and allowed to hydrate for 2 hours at 600C. The sucrose and glucose syrup were boiled to a temperature of 1250C (approximately 93t solids]. Part B was added and the mass beaten in a high speed mixer for 5 minutes.

Flavour, colour and molten fat were added towards the end of the beating process. Mass was then deposited on the slab, cut into pieces and wrapped.

ExamPle 5 Pectin Jellies g A. Pectin 12.5 Sugar 30.0 Water 200.0 B. Demineralized High Maltose Syrup (80% RI solids) 782.0 High Fructose Glucose Syrup [69S RI solids) 160.0 Water 40.0 C. Flavour As required Colour As required D. Citric Acid 3.3 Water 5.0 Method Dry ingredients from part A were mixed and added slowly to boiling water. This was boiled to a clear solution and kept warm. Part B was mixed and once boiling, part A was added. The mix was then boiled to a temperature of 110.5 C (82%TS). Colour, flavouring and acid were added and mass deposited into suitable mould trays.

After a standing period, sweets were sanded with sucrose.

Example 6 Turkish Delight g A. Starch [Thin boiling 60 fluidity] 20 Water 122 B. Pectin (Low methoxyl] 10 Sugar 40 Water 127 C. Demineralized High Maltose Syrup 180% RI solids) 367 High Fructose Glucose Syrup (69% RI solids) 75 Water 127 D. Colour (Carmine) As required Flavour (Rose water] As required Method Ingredients A were presoaked for 30 minutes in warm water. Pectin and sucrose were then dry mixed and added to hot water and the suspension boiled until a clear solution was obtained. The syrups were heated, and once boiling part A was added. The mix was then cooked to 1080C 177/78bTS1. Ingredients D were added and mass deposited into suitable moulds. The resultant product may also be enrobed with chocolate.

Example 7 Tablet Jelly g A. Demineralized High Maltose Syrup [80% RI solids] 367 High Fructose Glucose Syrup t698 RI solids) 75 Water 60 B. Gelatine (240 Bloom] 30 Water 90 C. Colour As required Flavour As required Citric Acid 5 High Intensity Sweetner As reqired Method The gelatine was hydrated-in water and held for approximately 2 hours at 600C. The syrups were boiled to a temperature of 1220 t91%TS] and then allowed to cool to a temperature of 930C. The gelatine solution was then added and the mass held at 800C for 30 minutes. Any skin which formed was removed, and part C added. The mass was then deposited into a suitable mould.

ExamPle 8 Pastilles g A. Gelatine [240 Bloom] 20 Water 40 B. Thin boiling starch 40 Water 100 C. Demineralized High Maltose Syrup [80S RI solids) 395 High Fructose Glucose Syrup [69S RI solids] 80 D. Colour As required Flavour As required E. Citric Acid 4 Method The gelatine was hydrated in water and held for approximately two hours at 600C and a slurry was made from the ingredients B. The syrups were mixed and brought to the boil. The starch slurry was added and the mix gently boiled until the starch had fully hydrated. Once the temperature had reached approximately 1140C (85%TS) heating was stopped and the mass allowed to cool slightly before the addition of the gelatine solution, colour1 flavour and acid. The mass was then deposited into suitable mould and stoved for 2-3 days at 55"C. Sweets were then sanded with sucrose. Flavouring could be either fruit or medicated.

ExamPle 9 Wine Gums g A. Thin boiling starch 39 Water 100 B. Gelatine t200 Bloom] 50 Water 50 C. Demineralized High Maltose Syrup (80% RI solids] 380 High Fructose Glucose Syrup [69% RI solids] 78 D. Flavour As required Colour As required E. Citric Acid 4.2 Water 2.8 Method A slurry was made of ingredients A and allowed to stand for approximately 1/2 hour. Gelatine and water were mixed and held at 600C for 2 hours until fully hydrated. Part C was heated and part A added once the syrup was boiling. The mix was cooked gently until the solids had reached appoximately 81%. Gelatine, flavour, colour and acid were then dispersed and the mass deposited into suitable moulds and stoved. Sweets were allowed to stand for 24 hours and then coated with an anti-sticking agent.

ExamPle 10 Hard Gums g A. Thin boiling waxy maize starch 170.0 Water 225.0 B. Demineralized High Maltose Syrup [80% RI solids] 322.0 High Fructose Glucose Syrup [69% RI solids) 66.0 Water 100.0 C. Colour As required Flavour As required D. Citric Acid 2.5 Method A slurry was made from ingredients A. Syrups were mixed with the water and brought to the boil. Part A was then added and after the mix had been gently cooked for approximately 1/2 hour, solids were increased to approximately 1070C [76%TS). Colour, flavour and acid were added and the mass deposited into suitable moulds.

The sweets were stoved and then sanded with sucrose.

Example 11 Foamed Goods g Gelatine (240 Bloom] 27.5 Water 40.0 Demineralized High Maltose Syrup [80% RI solids] 474.0 High Fructose Glucose Syrup [69% RI solids] 97.0 Pre-gelatinated potato starch 25.0 Vanilla Flavouring 1.5ml Method The gelatine was hydrated in the water and held for approximately two hours at 600C. The syrups were then heated to 1070C, the gelatine was whipped in together with modified starch and flavouring. The whipping was continued at high speed to give a density for the mass of between 0.30 to 0.50.

This recipe would be suitable for either extruded or deposited marshmallows.

ExamPle 12 Cream Fondant g Sucrose 400 Water 120 Demineralized High Maltose Syrup [80% RI solids) 87 High Fructose Glucose Syrup [69S RI solids] 18 Method All ingredients were mixed together and boiled to a temperature of 1180C [89%TS]. This was then deposited into a cooled jacketted vessel. Once at 65"C the mass was kept cooled and beaten at high speed until the desired crystallization was achieved. Resultant fondant was deposited on a metal slab and cut once cooled.

ExamPle 13 Muesli Bar g A. Caramel Recipe Demineralized High Maltose Syrup (80% RI solids] 296.0 High Fructose Glucose Syrup [69% RI solids] 60.0 Sweetened Condensed Milk 106.0 Butter 50.0 Emulsifying Agent 2.5 B. Muesli Layer (Bottom Portion] Nuts (chopped peanuts/hazlenuts] 80.0 Jumbo Oats 120.0 Crisped Rice 50.0 Fat tHPKO] 40.0 Demineralized High Maltose Syrup [80% RI solids] 168.0 High Fructose Glucose Syrup [69% RI solids] 34.0 C. Muesli Layer [Top Portion] Nuts 80.0 Jumbo Oats 120.0 Crisped Rice 50.0 Method A. Caramel All ingredients were mixed and cooked to 1190C [89%TS] using a toffee cooker.

B. Muesli layer The syrups were mixed together and cooked to a temperature of 1490C [97%TS], the fat added and reheated. The nuts were added and cooked lightly in the syrup. The remaining ingredients were added and stirred thoroughly over a low heat. The mix was poured onto an oiled slab and rolled out to give an even base layer. A caramel layer was spread onto this and the top muesli portion was then added and pressed into the caramel. The sheet was cut into bars, and packed when cool.

ExamPle 14 Syrup Coating for Popcorn g Demineralized High Maltose Syrup 180% RI solids 149.0 High Fructose Glucose Syrup (69% RI solids] 31.0 Unsalted Butter 75.0 Salt 1.0 Emulsifying Agent 1.0 Flavour As required Colour As required Method All ingredients were mixed together at 700C for 10-20 minutes. The solids were adjusted, by the addition of water to approximately 74%. 2.5 parts of the syrup were then mixed with 1 part of popping corn, and left to solidify. The mass was then expanded in a covered heat proof container for 2-2 1/2 minutes in a microwave at high power.

ExamPle 15 Syrup Coating for Snack Centres g Demineralized High Maltose Syrup t80S.RI solids) 327.0 High Fructose Glucose Syrup [69% RI solids] 68.0 Fat tHKPO] 10.0 Salt 3.0 Emulsifying Agent 0.3 Colour [Caramel] As required Method All ingredients were blended for 10-20 minutes at 700C.

Solids were then reduced to 75%TS. Small charges of syrup were made to centres in a Dragee Pan rotating at approximately 25rpm. Additions were made until sufficient quantity of the syrup had adhered to the centres. (Typically, a weight increase of A0-50%).

These were then removed from the pan and dried in a fan oven at 1050C for 2-4 hours. This type of coating could be used for extruded cereal products or popcorn.

Example 16 Marmalade Standard Extra Jam Jam Demineralized High Maltose Syrup t80% RI solids) 675 685 695 High Fructose Glucose Syrup [6% RI solids] 138 140 142 Water 275 275 275 Fruit [approximately 10% solids] 250 350 450 Pectin Solution [4% m/m 150, SAG, rapid set] 85 85 85 Citric Acid solution [50% m/m] 3.8ml 3.8ml 3.8ml METHOD Syrups, fruit and water were mixed and gently boiled to the approximate end solids. Pectin solution and acid were added and the mix restored to a reftractometer solids of 68.5%. Jam was then allowed to cool to 850C, filled into pre-warmed glass jarsand capped.

These recipes can utilize frozen, canned or sulphited fruit and covers marmalade, standard and extra jam formulations.

Example 17 450 parts of the VHM syrup (water content 20.5%); 71 parts of the high fructose glucose syrup (water content 29%) and citric acid, as required, were boiled down to a temperature of 2900F (1440C) to prepare a boiled sweet base to which colour and flavour was added and which was then formed into individual pieces of about five grams.

ExamPle 18 The procedure of Example 17 was repeated except that the high fructose glucose syrup was replaced by 62 grams of an invert sugar having a refractive solids content of 80.0 to 80.6% by weight (invert content, 77% minimum, balance sucrose) and a pH of 4.5-5.5.

Example 19 The procedure of Example 17 was repeated except that the high fructose glucose syrup was replaced by 49 grams of fructose.

Claims

1. A process for the production of confectionery by boiling a substantially sucrose-free saccharide syrup, alone or with other ingredients, to produce a boiled mass and shaping the mass into a desired form, optionally after the addition of one or more other ingredients, in which process the syrup comprises a major proportion of a very high maltose syrup and a minor proportion of a high fructose glucose syrup or invert sugar.

2. A process claimed in claim 1 in which the very high maltose syrup contains (on the dry total soluble carbohydrate content) at least 65% by weight of maltose and not more than 6% by weight of dextrose; and has a water content of from 16-35% by weight.

3. A process as claimed in claim 1 or claim 2 in which the sucrose-free saccharide syrup comprises (on the total soluble carbohydrate content) at least 75% of the very high maltose syrup.

4. A process as claimed in any one of the preceeding claims in which the high fructose glucose syrup contains (on a dry sugar solids basis) at least 358 by weight of fructose.

5. A process as claimed in claim 1 substantially as herein before described with reference to the examples.

6. The use, in the manufacture of confectionery or preserves, of a substantially sucrose-free syrup comprising a major proportion of a very high maltose syrup together with a minor portion of a high fructose glucose syrup or invert sugar as defined in any one of claims 1 to 4.