초록 ▼

A continuous method for preparing an aerated confection, especially marshmallows, includes the steps of A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry; cooking the sugar syrup slurry with agitation and indirect heat t

A continuous method for preparing an aerated confection, especially marshmallows, includes the steps of A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry; cooking the sugar syrup slurry with agitation and indirect heat to dissolve the solids, concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clear syrup, wherein the residence time of the syrup within the vessel ranges from about 1 to 5 minutes; B. cooling the clear concentrated syrup without crystallization to form a cooled clear sugar syrup; C. admixing the clear cooled sugar syrup with about 1 to 30% of a foam structuring agent to form a liquid confection blend; D. seeding the liquid confection blend with dry sugar crystals to form a seeded liquid confection blend; E. aerating the seeded liquid confection blend to form an aerated confection plastic foam; F. extruding the aerated foam to form a plastic aerated confection extrudate rope; G. cooling the extrudate rope to solidify the confection to form a set aerated confection extudate rope; H. forming the set aerated confection extrudate rope into pieces; and, I. Drying the pieces to a moisture content of about 1 to 5% to form dried aerated confection pieces.

대표청구항 ▼

[ What is claimed is:] [1.] A continuous method for preparing an aerated confection, comprising the steps of:A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry:1) a first source of a nutritive carbohydrate sweetener,2) a

[ What is claimed is:] [1.] A continuous method for preparing an aerated confection, comprising the steps of:A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry:1) a first source of a nutritive carbohydrate sweetener,2) a second source of a nutritive carbohydrate sweetener in the form of a sugar syrup,3) sufficient amounts of water to form a sugar syrup slurry having a moisture content of about 20 to 30%;cooking the sugar syrup slurry with agitation and indirect heat to dissolve the solids,concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clear syrup having a moisture content of about 8 to 18% and a discharge temperature of about 220 to 320.degree. F. (104.5 to 160.degree. C.),wherein the residence time ("R.sub.t ") of the syrup within the vessel ranges from about 1 to 5 minutes;B. cooling the clear concentrated syrup without crystallization to form a cooled clear sugar syrup having a temperature of about 80 to 185.degree. F. (26 to 85.degree. C.);C. admixing the clear cooled sugar syrup with about 1 to 30% (dry weight basis) of a foam structuring agent to form a liquid confection blend;D. seeding the liquid confection blend with a dry sugar crystals in an amount ranging from 1 to 30% (dry weight basis) having a particle size of less than 150 .mu.m to form a seeded liquid confection blend;E. aerating the seeded liquid confection blend to form an aerated confection plastic foam having a density of about 0.1 to 0.4 g/cc and a temperature of about 105 to 160.degree. F. (40 to 70.degree. C.);F. extruding the aerated foam at a temperature of about 105 to 150.degree. F. (40 to 65.degree. C.) to form a plastic aerated confection extrudate rope;G. cooling the extrudate rope to solidify the confection to form a set aerated confection extrudate rope; andH. forming the set aerated confection extrudate rope into pieces.