Aerated Confections Containing Nonhydrated Starch and Methods of Preparation

Abstract

Disclosed are sugar reduced aerated confections. The confections essentially comprise a first heterogeneous continuous phase including a structured amorphous saccharide, a second discontinuous phase including a multiplicity of gas cells. The first heterogeneous continuous phase includes a multiplicity of crystals distributed evenly throughout also including about 1%-35% by dry weight basis of a non-hydrated polysaccharide filler ingredient preferably starch in the form of discrete particles evenly distributed through the continuous phase having a mean particle size distribution of preferably less than 150 microns. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals.

1 . A method of preparing a reduced sugar aerated foam confection, comprising the steps of:
 A. providing a cooled concentrated sugar or saccharide syrup about 40%-85% of sugar components and having 25% or less crystallinity and 15% or less moisture; and having a temperature of about 80-105° C.;   B. admixing a filler polysaccharide ingredient to the cooled concentrated syrup to form a slurry; wherein the filler ingredient is in particulate form and has a mean particle size distribution of less than 150 microns without hydrating the filler ingredient;   C. admixing about 1%-10% of a hydrated structuring and/or foaming ingredient to the slurry;   D. aerating the slurry to form a foam; having a density ranging from about 0.1-1 g/cc; and   E. forming the foam into individual pieces.   
     
     
         2 . The method of  claim 1  wherein at least a portion of the filler ingredient is selected from the group consisting of a starch, grain flour, insoluble fiber, and mixtures thereof. 
     
     
         3 . The method of  claim 1  wherein Step A includes:
 a sub-step of dissolving or admixing the sugar component(s) and water to form an initial or make-up syrup having a moisture content of about 16%-25%; 
 a sub-step of boiling or concentrating the make-up syrup to form a concentrated hot sugar syrup having a moisture ranging from about 10%-15% and about 0% crystallinity; and 
 a sub-step of cooling the hot concentrated syrup to form a cooled concentrated syrup. 
 
     
     
         4 . The method of  claim 3  wherein in Step B the slurry is cooled to form a cooled filler starch bearing slurry with a temperature of about 150-180° F. (71-82° C.). 
     
     
         5 . The method of  claim 4  wherein Step E additionally includes;
 a sub-step of extruding the foam into at least one rope to form an extrudate rope having an exterior; 
 a sub-step of applying a dusting starch to the extruded rope exterior, 
 a sub-step of cooling the extrudate rope to form a gel set cooled extrudate rope; and, 
 a sub-step of cutting the cooled extrudate rope to form individual pieces. 
 
     
     
         6 . The method of  claim 5  wherein the dusting starch comprises about 1%-8% of the confection and is located proximate the exterior of the pieces. 
     
     
         7 . The method of  claim 6  wherein the total starch content of the confection is 45% or less. 
     
     
         8 . The method of  claim 7  wherein at least a portion of the filler ingredient is a starch. 
     
     
         9 . The method of  claim 8  wherein at least a portion of the filler ingredient starch is cornstarch. 
     
     
         10 . The method of  claim 9  wherein at least a portion of the filler ingredient cornstarch is ungelatinized. 
     
     
         11 . The method of  claim 10  wherein the filler ingredient has an average particle size of 25 μm or smaller and wherein Step A includes a sub-step of:
 seeding with sucrose to provide a cooled concentrated syrup having preferably about 10%-25% crystallinity and a moisture content of about 10%-15%. 
 
     
     
         12 . The method of  claim 6  including an additional Step F of drying the pieces to a moisture content of about 1%-5% and wherein at least a portion of the structuring and foaming ingredient is gelatin. 
     
     
         13 . A method of preparing an aerated confection in the form of a foam comprising:
 providing a heterogeneous continuous phase including about 40%-85% of saccharides, soluble fibers or polyols, a multiplicity of distributed crystals, and a structured amorphous material having about 0.1%-10% of a structuring component;   admixing, with the heterogeneous continuous phase, 8%-35% by weight (dry weight basis) of an inert nonhydrated polysaccharide filler ingredient in the form of discrete particles distributed throughout the heterogeneous continuous phase and having a mean particle size distribution of less than 150 microns, wherein the filler ingredient is a non-modified starch, to form a slurry; and   aerating the slurry to establish a discontinuous phase in the form of a multiplicity of gas cells having a density of 0.1 to 1 g/cc.   
     
     
         14 . The method of  claim 13 , wherein at least a portion of the filler ingredient is a starch. 
     
     
         15 . The method of  claim 13 , wherein at least a portion of the filler ingredient is cornstarch which is ungelatinized and has a mean particle size of 25 μm or less. 
     
     
         16 . The method of  claim 14 , wherein a total starch content of the aerated confection is up to about 45%. 
     
     
         17 . A method of preparing an aerated confection comprising:
 mixing a heterogeneous phase having a structured amorphous material with a filler ingredient including a non-modified starch, with at least a portion of the filler ingredient being cornstarch caused to have a mean particle size distribution of less than 150 microns distributed throughout the heterogeneous phase.   
     
     
         18 . The method of  claim 17 , wherein the cornstarch is ungelatinized. 
     
     
         19 . The method of  claim 17 , wherein the filler ingredient is in the form of discrete particles distributed throughout the heterogeneous phase and having a mean particle size distribution of less than 150 microns. 
     
     
         20 . The method of  claim 17 , wherein the admixing occurs without hydrating the filler ingredient.