SHELF-STABLE GELLED CONFECTIONERY PIECES

Abstract: A self-stable gelled confectionery piece which can be hand-held and eaten as is or dissolved in hot water or milk to produce a beverage. The pieces have an Aw of from 0.5-0.85, or density of from about 0.8 g/cc to about 1.5 g/cc and a moisture content of from about 17 % to about 44 %. The confection contains sugars, hydrocolloid gelling agent (e.g., gelatin), fat, modified starch, emulsifier and powdered vegetable material (e.g., cocoa material). The confections may be produced with conventional starch molding processing.

Description: SHELF-STABLE GELLED CONFECTIONERY PIECES TECHNICAL FIELD This invention relates to shelf-stable, gelled confectionery pieces that can be either hand-held and eaten as-is or can be dissolved in hot water or hot milk to produce a beverage. The gelled confectionery piece has a soft, creamy texture and typically contains cocoa ingredients, such as cocoa butter and cocoa powder. BACKGROUND ART Shelf-stable, hand-held, gelled confections are known in the art. The majority of these products are gelatin-containing candies that have a tough and chewy texture, such as well-known GUMMY BEAR™confections. Recently it has become known to prepare gelatin-based, shelf-stable confections having a non-rigid structure that possess the characteristic "wiggle" of a gelatin dessert gel. Such products are described in U.S. Patent No. 5,328,711 to Coleman et al. DISCLOSURE OF THE INVENTION It is an object of this invention to produce a bifunctional confectionery piece which can be either eaten from the hand or dissolved in hot water or hot milk to produce a beverage. The piece is a shelf-stable, having A w of 0.50 to 0.85, and has a moisture content of from 17% to 44%. When eaten the piece has a smooth soft- gel texture and preferably is perceived as being creamy. The piece should have a density of from 0.8 to 1.5 g/cc. According to one embodiment of the invention the confection is not aerated and has a density in excess of 1 g/cc so that it does not float in hot aqueous fluids. The confection could be aerated if a marshmallow-type texture were desired. Typically aeration would be done by incorporating air into the confectionery formulation, such as by mechanical mixing, and/or injection, before it is gelled. The formulation for producing the confection is as follows: WEIGHT % INGREDIENT BROAD PREFERRED RANGE RANGE Sugars 25-55 30-55 Hydocolloid Gelling Agent 1-5 2-5 Polyhydric Alcohol 0-8 2-6 Fat 1-8 2-6 Powdered Vegetable Material 4-15 5-13 Modified Starch 0.5-4 0.7-3 Emulsifier 0.05-0.1 0.1-0.6 Moisture 20-45 25-40 These ingredients interact in unique ways to produce a novel product having the above-described bifunctionality. The products of this invention have not previously been available and are unique in both character and in intended use. Sugars include any of the monosccharide or disaccharide materials available for food use. Typically sucrose will constitute from 50-100% by weight of the sugars. Dextrose, fructose, maltose and lactose, in the event milk ingredients are included in the formulation, may constitute the balance of the sugars. The sugars may be added to the formulation as dry material, in syrup form, such as corn syrup, high fructose corn syrup, high maltose corn syrup or invert sugar syrup, or as a component of sugar-containing ingredient, such as chocolate, chocolate syrup, milk or milk solids. The hydrocolloid gelling agent is gelatin or a gum, such as carrageenan, locust bean and/or pectin, capable of forming a thermally-reversible gel. The preferred gelling agent is gelatin and its use level would typically be 2.5 to 4% by weight. A typical bloom level for this gelatin is about 300. Gelatin is especially preferred when it is desired to produce a confectionery piece having a density below lg/cc. Because of its proteinaceous nature, gelatin facilitates foaming of the mixture. A polyhydric alcohol can be included in the formulation and may be any of the low molecular weight polyols, such as glycerin, butylene glycol, ethylene glycol, propylene glycol and the like, which are known to be useful to reduce water activity. The preferred polyhydric alcohol is glycerin and it's use level would typically be 2-6% by weight. The fat will have a melting point within the range of 32-50° C and preferably between 37 and 45° C. The fat must provide sufficient crystallinity at room temperature to give the confection the desired set or body. Cocoa butter, which has a melting point slightly above body temperature, would be suitable for use. Hydrogenated vegetable oils, such as cottonseed oil, are also suitable for use. Cocoa butter could be included in the formulation as a component of ingredients such as cocoa powder or chocolate. The powdered vegetable material is present to provide body to the gelled confection and usually will supply a characterizing flavor. Cocoa materials are suitable for such purpose. However, other vegetable material, such as powdered fruits (e.g., apples), powdered vegetables and the like, could also be employed. Soluble coffee powder may be included in the formulation, although this would be primarily for flavor purposes. A small amount of roasted and ground coffee, preferably colloidal in size, could also be present. The powdered vegetable material will desirably contain an amount of insoluble fiber which is thought to improve the texture of the gelled confection. The cocoa material may be any available material including low/no-fat cocoa powders and may be a dutched or undutched. Cocoa powder may be incorporated into the formulation as a dry ingredient, alternatively the cocoa powder may be a component of an ingredient such as chocolate or chocolate syrup. Use of chocolate or chocolate syrup is beneficial as the cocoa powder contained therein is already well dispersed and emulsified. A modified starch is included in the formulation to add creaminess to the texture to the confectionery pieces. At the higher end of the contemplated weight range, the starch could add to the gel structure of the confection. Commercial, cross-linked starches are suitable. One such starch is POLAR GEL™ 10, a modified, waxy maize stabilized with propylene oxide and crosslinked with phosphorous oxychloride, available from American Maize Products Company (Hammond, Indiana) . A typical use level for a modified waxy starch in the confection formulation is 1- 2% by weight. Modified potato starch has also proven to be effective. The emulsifier can be one of the many commercially- available, food-grade emulsifier, with ionic emulsifiers such as sodium stearoyl-2-lactylate being preferred. A suitable commercial product is available under the trade name EMPLEX™ (American Ingredients Co. , Kansas City, Missouri) . A preferred use level for EMPLEX™-type emulsifiers is 0.2 - 0.5% by weight. Additional optional ingredients may be included in the confection formulation. A food acid such as a citric acid, is useful to maintain the pH of the formulation between 5.0 and 7.0. Titanium dioxide can be added to the formulation as a pigment or opacifier. A typical use level for titanium dioxide would be 0.1 to 0.8%, preferably 0.2 - 0.6% by weight of the confection. Non-fat, dry milk (NFDM) may also be included in the formulation and when used could amount to 15%, preferably 2-12% of the formulation. Other dairy ingredients (e.g. whey, etc.) or dairy-based ingredients, such as dairy creamer, in either the liquid or powdered state, might also be included in the formulation to obtain a desired texture and/or flavor. Flavors, colors and preservatives may be included in the formulation at levels appropriate for their intended purpose. According to one procedure for making the bifunctional confectionery pieces of this invention, a heated slurry of the hydrocolloid gelling agent is made using a minor fraction of the water component. The remainder of the water together with other liquid ingredients, such as the sugar syrups, is heated and then dry ingredients, preferably preblended, and the heated slurry is added to the heated water with constant stirring to produce a homogenous mixture. The mixture is heated to a final temperature of 104-116°C in a closed system under a slight positive pressure, typically 0.3-1 bars. Positive pressure is used to minimize air pockets that might be present in the mixture. The mixture is then allowed to cool to 70-80°C at which point some minor ingredients such as flavor, acid, pigments or colors may be added. If air is to be incorporated into the mixture, this preferably is done at a temperature of about 60°C to 66°C. The solution, having a solids content of 60-85%, preferably 70-76%, is then deposited into impressions made in a bed of powdered starch (moisture content 6 - 8%) in a manner well-known in the art. The temperature of the starch is typically 32-35°C. The solution is allowed to cure over a period of 2-24 hours at between about 1.6 to 30°C depending on the desired texture, with shorter times and lower temperatures giving a softer texture and long times and higher temperatures giving firmer textures. Moisture loss during curing amount to only about 1-3%. After curing the pieces are removed from the molds, starch is removed from the surface of the pieces, such as by exposure to air cleaners, and the surfaces of the pieces are subjected to final polishing, such as with a blend of oil and wax. Instead of starch molds the solution could be deposited directly into a flexible, performed packaging film containing the desired mold depressions. After the solution is deposited, the preformed film could be ♦ covered by a sheet or web material with curing of the solution taking place in the closed package. If it is desired that the confectionery piece produce a foam-containing beverage a foam generating material may be applied to or contained in the piece. This material will include an ingredient which will generate a gas, typically carbon dioxide, when contacted with water and/or a material which will produce a foam upon mixing with water. The foam-generating material may be contained in a layer or coating applied to a surface of the confectionery piece. Alternatively. The foam- generating material could be included in the confectionery formulation. A carbonate or bicarbonate, such as potassium, sodium or ammonium salts, that will release carbon dioxide upon contact with hot water is suitable for use. In order to prevent loss of carbon dioxide during storage of the confectionery piece, the carbonate or bicarbonate should be coated with an oil, fat, emulsifier or other moisture-proof coating material. A foam could also be produced by means of a proteinaceous material, such as sodium caseniate, that will produce a foam when stirred in hot water/or milk or by a foaming creamer which will generate a foam upon contact with hot water or milk. A foam-generating layer or coating will typically be a chocolate or other film-forming coating material which contains the carbonate, bicarbonate and/or whippable protein. For preparation, the chocolate coating is melted, typically at 55°C or below, dry ingredients are mixed into the melt, and the melt is then applied to the confectionery pieces as either a layer or a coating. If the carbonate or bicarbonate is coated with a moisture- proof material, this material should have a melting point above the temperature of the chocolate melt. This invention is further described, but not limited by the following examples: Example 1 Ingredient Weight % Water # 18.4 Emulsifier (Emplex ) 0.3 Gelatin (300 Bloom) 3.1 Sucrose 27.7 Partially Hydrogenated Cottonseed Oil (M.P. 43.3°C) 4.6 Glycerin 4.6 Cocoa Powder 9.3 Modified Starch (Polar Gel™ 10) 1.2 Pigment (50% Tiθ 2 /50% carrier) 0.8 Citric Acid (50% aqueous solution) 0.4 Salt/Flavor 1.6 High Fructose Corn Syrup (72% solids, 96% sugars) 28.0 The sucrose, cocoa, starch, salt and emulsifier are dry blended. Gelatin and water at a 1:2 weight ratio are heated to 140°F (60°C) . The remainder of the water, the glycerin, HFCS and fat are heated to 150°F (65.5°C) and mixed and then the dry pre-blend and the gelatin slurry are added with constant stirring. The mixture is heated to 225°F (107.2°C) under a pressure of 0.7 bars. The mixture is allowed to cool and the acid solution, the pigment and flavor are added. The mixture, cooled to about 75 C, is then deposited into starch molds where it is allowed to cure for about eight hours at about 65°F (18.3°C) and 45% relative humidity. The cured pieces were removed from the molds exposed to air cleaner and coated with about 0.13% of an oil-wax blend. The confectionery pieces has a soft, smooth, gel-like texture and rich chocolate flavor when eaten. The density of the pieces was 1.2g/cc and the A ^ , was 0.68. When dissolved in hot milk, at a level of 30 grams per 130 ml, the resulting beverage was a rich, creamy chocolate drink. The pieces can also be placed in cold milk and heated in a microwave to produce the chocolate beverage. Example 2 Ingredient weight % High Fructose Corn Syrup (72% solids, 96% sugars) 25.6 Water 18.4 Non-Fat Dry Milk # 10.1 Emulsifier (Emplex ) 0.3 Gelatin (300 Bloom) 3.0 Sucrose 22.8 Partially Hydrogenated Cottonseed Oil (M.P. 43.3°C) 5.1 Glycerin 2.1 Cocoa Powder 8.7 Modified Starch (POLAR GEL™ 10) 1.4 Pigment (50% Tiθ 2 /50% Carrier) 0.6 Citric Acid (50% aqueous solution) 0.4 Flavor/Color 1.5 Confectionery pieces having the above formulation were prepared in accordance with Example 1. The resulting product was comparable to that of Example 1. Due to the presence of NFDM the product had enhanced dairy characteristics. Example 3 Ingredient Weight % Water 37.1 Non-Fat Dry Milk β 4.0 Emulsifier (Emplex ) 0.5 Modified Potato Starch 0.7 Gelatin (300 Bloom) 2.9 Sucrose 33.3 Partially Hydrogenated Cottonseed Oil (M.P. 43.3°C) 3.9 Cocoa Powder 6.3 Soluble Coffee Powder 4.2 Pigment (50% Tiθ 2 /50% carrier) 1.2 Powdered Dairy Creamer 3.9 Flavor/Color 2.0 Confectionery pieces having the above formulation were prepared in accordance with Example 1. The resulting product was comparable to that of Example 1, but, due to the presence of coffee solids, had a pleasant mocha flavor. Example 4 Ingredient Weight % Water 17.2 Emulsifier (Emplex ) 0.3 Sucrose 30.2 Glycerin 4.5 Gelatin (300 Bloom) 3.7 Milk Chocolate (52% sucrose, 18% cocoa butter, 7.6 13% chocolate liquor) Chocolate Syrup (30% water, 28% sucrose, 26.2% invert 33.2 sugar, 15% cocoa powder) Modified Starch (Polar Gel™ 10) 1.2 Tiθ 2 Pigment 0.2 Citric Acid (50% aqueous solution) 0.4 Flavor/Salt 1.5 Confectionery pieces having the above formulation were prepared generally in accordance with Example 1. The chocolate syrup and milk chocolate were added to and mixed with the heated (150°F) mixture. The temperature of the mix was raised to 225°F and the mix was then subjected to high shear mixing (approximately 4000 rpm's) for about 3 minutes. The milk chocolate melted and thoroughly dispersed in the mixture during blending. The mixture was allowed to cool to about 65°C and was then mechanically mixed to incorporate air into the mixture. When the cured confectionery pieces were added to hot milk they floated on the surface. Upon stirring, a pleasant foam was developed on the surface of the milk. These confectionery piece were slightly aerated, had a density of less than lg/cc, and dissolved more readily in hot milk, with less precipitate formed than in Example 1 due to the fact that cocoa powder was well dispersed within the formulation. Having thus described the invention, what is claimed is:

Claims: CLAIMS 1. A bifunctional confection which may be eaten directly or dissolved in a hot aqueous fluid to produce a beverage, said confection having an A„, of from 0.50-0.85, a density of from about 0.8 g/cc to about 1.5 g/cc and a moisture content of from about 17% to about 44%. 2. The confection of claim 1 which further includes one or more sugars, hydrocolloid gelling agent, fat, modified starch, emulsifier and a powdered vegetable material. 3. The confection of claim 2 which further includes a polyhydric alcohol. 4. The confection of claim 2 wherein the confection is produced by depositing a gellable formulation into impressions made in a bed of molded starch followed by curing for from 2-24 hours at between 1.6 and 30°C. 5. The confection of claim 1 wherein the confection is molded from a formulation containing on a weight basis 20-45% water, 25-55% sugar, 1-5% hydrocolloid gelling agent, 1-8% fat, 4-15% powdered vegetable material, 0-8% polyhydric alcohol, 0.5-4% modified starch and 0.05-1% emulsifier. 6. The confection of claim 5 wherein the formulation contains 2-5% gelatin and 5-13% cocoa powder. 7. The confection of claim 1 wherein the confection is molded from a formulation containing on a weight basis, 25-40% water, 30-55% sugars, 2-5% hydrocolloid gelling agent, 2-6% fat, 5-13% powdered vegetable material, 2-6% polyhydric alcohol, 0.7-3% modified starch and 0.1-0.6% emulsifier. 8. The confection of claim 7 wherein the formulation contains 2-5% gelatin, 5-13% cocoa powder and 2-6% glycerin. 9. The confection of claim 8 wherein the formulation contains 2-6% cocoa butter. 10. The confection of claim 7 wherein the density is less than l.Og/cc and the hydrocolloid gelling agent is gelatin.

Inventors: COLEMAN EDWARD C, SALEEB FOUAD Z, COLEMAN, EDWARD, C., SALEEB, FOUAD, Z.
Applicants: COLEMAN EDWARD C, KRAFT FOODS INC, SALEEB FOUAD Z, COLEMAN, EDWARD, C., KRAFT FOODS, INC., SALEEB, FOUAD, Z.
Application year: 1997
Main classification: A23G3
IPC codes: A23G1, A23G3, A23L1