GB2282049A

GB2282049A - Cereal products

Info

Publication number: GB2282049A
Application number: GB9419660A
Authority: GB
Inventors: Peter David Hull
Original assignee: TUNNEL REFINERIES Ltd
Current assignee: TUNNEL REFINERIES Ltd
Priority date: 1993-09-28
Filing date: 1994-09-28
Publication date: 1995-03-29
Anticipated expiration: 2014-09-28
Also published as: GB9419660D0; GB2282049B; GB9319925D0

Abstract

In manufacture of coated cereals, use is made of a substantially sucrose-free syrup comprising a major proportion by weight of a very high maltose syrup together with a minimum proportion by weight of a high glucose fructose syrup or invert sugar.

Description

Cereal Products This invention relates to the use of a syrup for coating breakfast cereals, snack foods and similar products.

So as to increase the appeal of a breakfast cereal, some manufactures coat the cereal with a syrup. These syrups are frequently based on sucrose, or contain blends of sucrose with other carbohydrates such as honey, invert sugar, or products derived from starch hydrolysis such as glucose syrups, dextrose monohydrate or maltodextrins.

Both the composition of a coating syrup and the method of application can affect the appeal of the coated product. It is an object of the present invention to provide the use of a syrup for coating breakfast cereals and similar products, so as to produce either a hard glaze or a sticky coating.

A hard glaze can be obtained by reducing the moisture content of the syrup to 5% or less. This reduction of moisture can be carried out either before or after application to the pieces of cereal, but ideally before.

One problem associated with the use of scurose is its poor solubility at low moisture content, which results in a white or frosted coating. This can be overcome by the addition of a 42 D.E. glucose syrup but this increases the viscosity making it difficult to apply. Additionally undesirable off flavours and colour development can occur during the removal of the water.

It has now been found, in accordance with the present invention, that an acceptable coating syrup may be made by replacing all or a part 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 coated cereals, of 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.

The substantially sucrose-free syrup preferably forms a major proportion of the coating and forms preferably from at least 50% by weight thereof, especially at least 55% by weight thereof.

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 a coating.

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 than6% by weight (on a dry sugar solids basis) and preferably from 1 to 4% by weight, typically 2-3W by weight. The balance of the sugars in the syrup will generally comprise maltotrioise and/or higher sugars. The water content of this syrup will generally be from 60 to 15% by weight, typically about 21% by weight.

The syrup may or may not be deionised or demineralised, 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 coating material used in accordance with the invention comprises a minor amount of invert sugar or a high fructose glucose syrup. Thus the coating syrup used in accordance with the invention comprises (on a total dry sugar solids bases) 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 high fructose glucose syrup is one containing (on a dry sugar 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 only fructose may be employed as the high fructose glucose 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 gradually be boiled to reduce its water content. The final solids content to which the syrup is reduced will, of course, depend upon the application equipment.

So as to impart flavour to the coating syrup, a lesser amount of honey treacle, molasses, brown sugar, or flavours may be added.

If a sticky coating is required, then the moisture content can be about 20%.

In order that the invention may be well understood, the following Example is given by way of illustration only.

Example A coating for application to cereals comprises 20% by weight of sugar; 5% by weight of honey; and 75% by weight of a blend of 85% by weight of a very high maltose syrup containing 82% by weight of a mixture of 2 wt dextrose, 70 wt W maltose, 20 wt W maltotriose, and 8 wt %, higher sugars, with 15% by weight of a high fructose glucose syrup containing 82% by weight of a mixture of 52 wt dextrose, 4 wt % maltose, 1 wt W maltotriose, 1 wt W higher sugars and 42 wt % fructose.

The coating is suitably applied to cereals in an amount of water-solubles of about 40% by weight.

Claims

CLAIMS:

1. The use, in the manufacture of coated cereals, of a substantially sucrose-free syrup comprising a major proportion by weight of a very high maltose syrup together with a minimum proportion by weight of a high glucose fructose syrup or invert sugar.

2. The use as claimed in Claim 1 substantially as hereinbefore described.