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Marshmallow-like aerated confectionery and method of preparation thereof

An inflatable candy, candy-like technology, used in food preparation, confectionery, confectionery industry, etc., can solve problems such as restricting the consumer market

Inactive Publication Date: 2010-12-22
罗赛洛(温州)明胶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This limits the consumer market for such applications

Method used

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  • Marshmallow-like aerated confectionery and method of preparation thereof

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preparation example Construction

[0042] The present invention also relates to a method for preparing the marshmallow-like aerated candy as defined above, the method comprising the following steps:

[0043] a) the step of dissolving the gelling agent in water,

[0044] b) a step of dissolving in water a bulking agent, such as dextran, optionally a polyol, and if appropriate a salt as defined above, such as sodium chloride, potassium chloride, sodium glutamate and mixtures thereof,

[0045] c) a step of mixing the mixture obtained in steps a) and b),

[0046] d) the step of adding, if desired, a palatable flavoring agent to the mixture of step c), to obtain a homogeneous body, and

[0047] e) A step of preparing a marshmallow-like aerated confectionery from said homogeneous body.

[0048] According to a preferred embodiment, the water in step a) is hot water at a temperature of 40°C-100°C, preferably 80-90°C.

[0049] Preferably, the mixture of step a) is kept at a temperature of at least 40°C, preferably 60...

Embodiment 1

[0057] Ingredient Description

[0058] gelatin (gelling agent)

[0059]The gelatin used is Rousselot 5000 ACP Gelatin. It is an acid-treated gelatin derived from pigskin for edible applications. It has constant foaming power and foaming stability.

[0060] It has the following characteristics:

[0061] Gel Strength (Bloom) 240-260g

[0062] Viscosity 3.6-4.1mPa.s

[0063] pH 4.5-5.5

[0064] Dextran (fiber)

[0065] The dextran is Litesse from DANISCO ULTRA TM (IP grade) (white powder).

[0066] The powder is a randomly bonded condensation polymer of sorbitol-terminated D-glucose with some bound sorbitol and a suitable acid.

[0067] It is readily soluble in water (about 80g / 100mL at 20°C).

[0068] Xylitol (polyol)

[0069] The xylitol used in the present invention is Xylitol C of DANISCO.

[0070] It is a white crystalline powder with an average particle size in the range of 0.4-0.6mm.

[0071] It is readily soluble in water (about 1.6 g / mL at 20°C).

[007...

Embodiment 2-13

[0099] The following table describes various preparation methods of the marshmallow according to the present invention. The preparation method is the same as in Example 1 above.

[0100] The marshmallows of Examples 2-13 were obtained with different gelling agents, polyols, fibers, salts and flavors as shown in the table below.

[0101]

[0102] 'sub4salt ’ is a product from Jungbunzlauer, it contains sodium chloride and potassium chloride and other additives, (which reduces the sodium content by 30-35%)

[0103] The gelatin mentioned above was obtained from Rousselot.

[0104] Pectin was Amid CS 025-A from Herbstreith & Fox (H&F).

[0105] Lactitol was from Danisco.

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Abstract

The present invention relates to a marshmallow-like aerated confectionery comprising a gelling agent and a non sweetening bulking agent, said bulking agent being in particular a sucrose and / or corn syrup substitute, a savoury flavour and said gelling agent being in particular a combination of gelatin and pectin.

Description

technical field [0001] The subject of the invention is a marshmallow-like aerated confectionery, and a method for its preparation. Background technique [0002] Aerated candies are very popular food items. An example of an aerated candy is a cotton candy. Marshmallows exist in different recipe forms. The basic composition of marshmallows includes water, disaccharides such as sucrose, corn syrup, flavorings and gelatin. Flavoring and coloring agents may also be added to the base composition. [0003] To make marshmallows, sugar and corn syrup are mixed with water and heated to form a high solids syrup. The syrup is then mixed with the aqueous dispersion of gums and whipped through a bulking step to achieve the desired volume. The commonly used gum is gelatin. [0004] To date, existing commercially available marshmallows are sweet, neutral to slightly sour confectionary products. These consumables are classified as confectionery and are intended for children and adults...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/38A23G3/42
CPCA23G3/38A23L1/0097A23G3/52A23G3/44A23G3/42A23L1/0076A23P30/20A23P30/40
Inventor C·卡普德蓬P·史蒂文斯
Owner 罗赛洛(温州)明胶有限公司