MXPA96005590A - Confite product - Google Patents

Abstract

A confectionery product comprising chocolate or a confectionery material containing fat together with a chewy candy component having a base of a continuous syrup comprising a solution of sugars, sugar substitutes and / or glucose syrups in water, characterized wherein the confectionery product comprises a chocolate matrix having dispersed veins or sweet chewing threads

Description

CONFECTIONERY PRODUCT The present invention relates to a confectionery product comprising chocolate together with a chewy candy component having a base of a continuous syrup comprising a solution of sugars, sugar substitutes and / or glucose syrups in water.

In our pending application EP-A-0 603 467, the content of which is incorporated herein by reference, a method for cold extrusion of chocolate or confectionery material containing fat in a solid or semi-solid form is described. It can be emptied, whereby the extruded product has a temporary plasticity or flexibility which allows it to be physically manipulated or plastically deformed, for example, it can be cut, folded, twisted or injected into a mold.

As is well known, chewy sweets have a base of a continuous syrup comprising a solution of sugars, sugar substitutes and / or glucose syrups in water, together with other ingredients dissolved or dispersed therein, in order to modify the texture, taste and appearance, for example, milk, fats such as milk fats, flavorings, coloring agents, proteins, hydrocolloids such as starch or gelatin, gums such as gum arabic, emulsifiers, sugar crystals, etc., and they can be caramelized in the case of marshmallows and caramels. The marshmallows and sweets usually contain sugar, glucose syrup, milk proteins, fat, salt and water as basic ingredients. Formulations of marshmallows and candies have been described in the book "Sugar Confectionery Manufacture" edited by E: B: Jackson, chapter 9 - Caramel Toffee and Fudge by D. Stansell, published by Blackie 1990.

We will mention that the name caramel is also used for products made by carbohydrate decomposition by heating or heat and alkaline treatment, which products are predominantly used as coloring materials and it will be understood that the caramel in this sense is not used in the present invention.

Chewable sweets such as marshmallows and candies have a characteristic flavor, texture and mouthfeel that is distinct from chocolate. Products containing both chocolate and either caramel and marshmallow are known but in those products the marshmallow and caramel are separately distributed within the chocolate. For example, a product comprising a chocolate bar having scattered pieces of caramel, is prepared by mixing light chocolate with pieces of caramel. Another product comprising caramel surrounded by a chocolate coating, is prepared by incorporating a clear candy in a chocolate molded as a helmet.

It is possible to produce a product which comprises a more intimate mixture of caramel and chocolate by mixing clear caramel and liquid chocolate. The temperature of the ingredients is typically 30 ° C or higher so long as both ingredients are in the liquefied state. The liquefied state leads to intimate mixing and the production of a homogeneous product.

We have surprisingly found that by using a cold extrusion process similar to aguel described in the co-pending application EP-A-0603467 mentioned above, we can produce a new chewable product which is an intimate mixture of chocolate together with a chewy sweet component. but that is not homogeneous. This product comprises a chocolate matrix which has dispersed chewable veins or sweet strands and has a unique texture which is combined with the soft mouthfeel and chocolate mouthfeel with the chewy taste and texture of the chewy sweet.

Accordingly, the present invention provides a confectionery product comprising chocolate or a confectionery material containing fat together with a chewy candy component having a base of a continuous syrup comprising a solution of sugars, sugar substituents and / or glucose-in-water syrups, characterized in that the confectionery product comprises a chocolate matrix having veins or chewy candy strands dispersed throughout.

Typically, veins or chewy candy strands are dispersed throughout the chocolate matrix in a longitudinally broad direction, as a result of the extrusion process.

The confectionery product may contain, for example, from 5% to 75%, preferably from 10% to 50% and more especially from 15 to 40% by weight of chewy candy based on the total weight of the confectionery product.

The chewable candy may be, for example, a marshmallow or a caramel and the formulations may vary according to regiments, for example giving different properties of hardness and flow.

Preferably the sugar component and the marshmallow and caramel is sucrose; the usual glucose syrup is converted from 42-DE acid; milk protein is usually introduced as sweetened condensed milk; and fats are usually butter and / or vegetable fats such as hardened palm kernel oil (HPKO) or fats mixtures containing palm, soybean, grapeseed and other partially hydrogenated oils. If desired, emulsifiers such as soy lecithin or glycerin monostearate may be present.

The chocolate material can be dark chocolate, milk chocolate or white chocolate. Confectionery materials which contain fat may include sugar, milk-derived components and fat and solids from vegetable or cocoa sources in different proportions which have a lower moisture content than 10%, more usually less than 5% by weight. These components can be chocolate substitutes containing replacements of direct cocoa butter, stearins, coconut oil, palm oil, butter or mixtures thereof; pomace pastes, such as peanut butter and fat; praline; confectionery coatings used to cover cakes usually comprise chocolate analogues with cocoa butter replaced by a cheaper non-compounded fat; or "caramac" (MR) sold by Nestlé, which includes fats that are not cocoa butter, sugar and milk. As the confectionery material containing fat contains less than 10% water, flour confectionery products such as cakes and confectionery are excluded.

The confectionery products of the present invention have a unique chewy texture with a mild mouthfeel. The usual tendency of chewy sweets to stick on the teeth is less apparent in this product.

A method for preparing the confectionery product of the present invention is to exclude mixing of the chocolate or confectionery material containing fat together with the chewy candy component at a temperature at which both ingredients are in a solid or semi-solid form non-extendable or non-flowable, through the entire extrusion process from which they are fed to the extruder until the mold is inserted.

The chewable sweet component can be fed to the extruder either together with the chocolate or confectionery material containing fat or it can be introduced into the extruder downstream of the point where the chocolate or confectionery material containing fat but current is introduced. above the mold. The temperature of both ingredients during extrusion can conveniently be from minus 5 ° C to 34 ° C, preferably from 10 ° C to 30 ° C and more preferably from 15 ° C to 25 ° C and more especially from 18 ° C to 22 ° C. ° C. Lower temperatures are preferred for lower melting materials such as a buttermilk high milk chocolate.

The extruder can be a ram extruder, a single screw extruder or a twin screw extruder. The twin screw extruder can be either one that uses counter-rotating screws or one that uses co-rotating screws.

The pressure of the extrusion can be from 1 to 1000 Bars, preferably from 5 to 500 Bars, especially from 10 to 250 Bars.

During extrusion, the chewy candy ingredient flows into the chocolate or the fat-containing material to give a product that has the unique texture described above. The extrusion process imparts a plastic deformation and the viscosity difference between the two ingredients (the chocolate is more viscous than the chewy sweets) allows to obtain some mixing to produce an extruded product that has a chocolate matrix with veins or chewy sweet strands scattered through the matrix, usually in a roughly longitudinal direction. The finished product surface can have a marble appearance. The degree of mixing can vary by adjusting the extrusion conditions and the type of extruder. For example, it is possible to produce a little long strands of chewy candy within the chocolate matrix, or, if desired, it is possible to produce a very fine dispersion of veins or strands of chewy candy within the chocolate matrix to give the appearance of a homogeneous product.

The extruded confectionery product has a temporary flexibility which can last up to 4 hours, for example from 30 seconds to 2 hours, more usually from 1 minute to 1 hour and preferably from 5 minutes to 45 minutes. During this period of temporary flexibility, the extruded confectionery product can be injection molded as described in EP-A-0603467 or GB-A-9504686.8, cut, formed into a bag or pouch, for example, by a method such as it has been described in GB-A-5471 or manipulated as described in GB-A-9522162.8 or GB-A-9522263.4.

If desired, other food ingredients may be incorporated into the extruded confectionery product, for example, nuts, pieces of dried fruit, breads, potato sparks, pieces of sugar or other particulate food ingredients, or any mixture of two or more of the same. The size of the pieces or proportion of these other ingredients may vary according to the regulations such as the required organoleptic characteristics. For example, these other ingredients can be incorporated in amounts of 1 to 75%, preferably 2 to 50% and more usually 5 to 30% by weight based on the total weight of the confectionery product. These other ingredients may be added, for example, to one or both of the chocolate or confectionery materials containing fat and the chewy sweet component during manufacture while still in the liquefied state before cooling and before extrusion, or, more conveniently, they can be added in the extruder together with pieces of solid or semi-solid chocolate or confectionery material that contains fat. These other ingredients can then be extruded together with the mixture of the chocolate or confectionery material containing fat and the chewy candy component through the extruder.

The following example further illustrates the present invention.

EXAMPLE 25 parts of particulate marshmallow having an average diameter of 3-5 mm and 75 parts of chocolate buttons are fed from a hopper at 23 ° C in a FLORÍN hydraulic ram extruder which has a mold opening of 5 mm in diameter. section. The ram is advanced to a pressure of 80 Bars and extruded non-emptied bars of a product comprising a mixture of chocolate and marshmallow which is 5 mm in diameter. The product comprises a chocolate matrix having marshmallow threads running through a longitudinally broad direction, the surface of which has the appearance of marble. This product has a temporary flexibility that lasts for approximately 45 minutes. It has a soft mouthfeel and mouthfeel like chocolate with a marshmallow taste that can be chewed and that does not stick easily to the teeth.

Claims (13)

R E I V I N D I C A C I O N S

1. - A confectionery product comprising chocolate or a confectionery material containing fat together with a chewy candy component having a base of a continuous syrup comprising a solution of sugars, sugar substitutes and / or glucose syrups in water; characterized in that the confectionery product comprises a chocolate matrix having veins or threads of chewy candy dispersed throughout it.

2. - Confectionery product according to clause 1, wherein the veins or threads of chewy candy are dispersed throughout the chocolate matrix in a roughly longitudinal direction.

3. - Confectionery product according to clause 1, wherein the confectionery product contains from 5% to 75% by weight of the chewy sweet ingredient based on the total weight of the confectionery product.

4. - Confectionery product according to clause 1, wherein the chewy candy is marshmallow or a caramel.

5. - Confectionery product according to clause 1, wherein the chocolate material is dark chocolate, milk chocolate or white chocolate.

6. - Confectionery product according to clause 1, wherein confectionery materials containing fat include sugar, components derived from milk and fat and solids from vegetable sources or cocoa in different proportions which have a moisture content lower than 10%.

7. - Confectionery product according to clause 1, wherein the confectionery material containing fat is a substitute for chocolate.

8. - Confectionery product according to clause 1, where other food ingredients are incorporated in the extruded confectionery product.

9. - Confectionery product according to clause 8, wherein the other food ingredients are nuts, pieces of dried fruit, breads, sparks of potato, pieces of sugar or other food ingredients in particles, or any mixture of two or more of them.

10. - Confectionery product according to clause 8, wherein the other food ingredients are incorporated in amounts of 1 to 75% by weight based on the total weight of the confectionery product.

11. - A method for preparing a confectionery product according to clause 1, which comprises extruding a mixture of the chocolate or the confectionery material containing fat together with the chewy candy component at a temperature at which both ingredients are in a solid form or Semi-solid non-empty or non-flowable through the entire extrusion process since it is fed into the extruder until it emerges from the mold.

12. - Method for preparing a confectionery product according to clause 11, wherein the chewy candy is fed into the extruder either together with the chocolate or confectionery material containing fat or it may be introduced into the extruder downstream from the point where it is introduced the chocolate or the confectionery material that contains fat but downstream of the mold.

13. - Method for preparing a confectionery product according to clause 11, wherein the temperature of both ingredients during extrusion is -5 ° C to 34 ° C. SUMMARY A confectionery product comprising chocolate or a confectionery material containing fat together with a chewy candy component having a base of a continuous syrup comprising a solution of sugars, sugar substitutes and / or glucose syrups in water, characterized in that the confectionery product comprises a chocolate matrix having veins or threads of chewy candy.