Semi-frozen beverage composition for manufacturing food

Abstract

The present invention provides a semi-frozen beverage composition for use in the manufacture of a food product wherein the semi-frozen beverage composition comprises an aerated composition of a suspension comprising a sugar in glucose syrup wherein the sugar is ground sucrose and has an average particle size of less than 30 microns, and a coagulated protein, wherein the glucose syrup has a viscosity of from 6 Pascal sec / 60 DEG C to 1.5 Pascal sec / 60 DEG C and the ratio of glucose syrup to sugar in the composition is in the range of from 3: 1 to 1: 3 wherein the protein is present in the composition in an amount of from 2 to 20% w / w; and wherein the suspension is formed by a processing step comprising the addition and mixing of sugar and glucose syrup at a temperature in the range of 35 DEG C to no more than 65 DEG C. The semi-frozen beverage compositions of the present invention have been stabilized by protein coagulation. And other products produced using the semi-frozen beverage composition of the present invention do not have excessive "granular" or "sandy", and the production process is energy-saving.

Description

This application is a divisional of application with the filing date of October 14, 2015, International Application No. PCT / US2015 / 055531, National Application No. 201580056283.4, entitled "Confectionery Production". TECHNICAL FIELD

[0001] The present invention relates to a sugar composition useful for the production of confectionery products, in particular nougat products, a process for preparing the composition and the use of the composition in a process for the manufacture of food products, as well as the products thus obtained and the equipment used in the manufacturing process. BACKGROUND

[0002] Sugar syrups are used in the production of a wide variety of processed foods, in particular confectionery products such as nougat.

[0003] Nougat is a particularly popular confectionery product. It can be obtained as a standalone product in itself. Alternatively, it is present as a component of a composite confectionery product, for example a bar comprising other ingredients such as chocolate as well as caramel, toffee, fondant, nuts, wafer, biscuit, gel, flavoured cream or praline including aerated caramel.

[0004] Traditionally, nougat comprises sugar, which can be in the form of honey, and protein which provides a source of protein. Some nougat is hard and chewy, but softer nougats, sometimes referred to as nougatine, contain a higher water content. They can contain ingredients such as cocoa, milk powder, lactose, malt and icing sugar which have an aerating effect. Fats and emulsifiers can also be included.

[0005] Typical nougat formulations are described, for example, in "Sugar Confectionary Manufacture" (Berlin: Springer, 2nd edition, 1995, edited by E. B. Jackson), in particular in Table 13.3, which shows some specific examples. Typically, a nougat formulation comprises 60% w / w to 82% w / w, for example 67% w / w to 80% w / w, of a sugar syrup, 6% w / w to 32% w / w, for example 8% w / w to 25% w / w, of an egg mix, and 5% w / w to 15% w / w, for example 10% w / w to 14% w / w, of a flavouring and granulating mix.

[0006] In some cases, nuts and dried fruits are added to nougat to produce a product known as montelimart.

[0007] Fudge is generally prepared by mixing together an appropriate amount of a sugar syrup and a protein mix, aerating the mix, and then mixing the resulting frappe with an appropriate amount of a flavouring / granulating mix. Thus, the term "frappe" as used herein refers to an aerated or foamed mix comprising sugar and protein which has been stabilised by coagulation of the protein. This is used as a raw material for a range of products including fudge, but also meringues, fondants, cakes, bavaroises or mousses.

[0008] Generally, a frappe is prepared using a sugar syrup solution prepared by mixing sugar, such as granulated sucrose, with an appropriate amount of water to form a solution, which is formed into a "base syrup" or "doctor syrup" by the addition of glucose and optionally other ingredients such as salt. It is then generally necessary to perform a heating or cooking step on the base syrup to remove at least some of the water before the syrup has the appropriate concentration, in order to progress to the subsequent processing stages.

[0009] In order to evaporate the water, high temperatures of, for example, up to 140°C are generally required in order to reduce the water content according to the recipe. On cooling, the resulting syrup forms a highly saturated solution which changes state during production to a crystalline form to achieve the required textural properties. The residual energy can then be used to help coagulate the protein. However, in general, this process requires a large energy consumption.

[0010] WO 2008 / 117066 describes an example of a process which requires high temperature cooking to evaporate water. In this process, a mixture of sugar or sugar substitute in water is first cooked to provide a suitable syrup having the required dry solids content. A structurant is added to this cooked mixture, followed by a fat or acid, the latter being closely bound, for example adsorbed, on a "carrier material". Carrier materials are used to reduce the adverse effects on the web or foam structure of these products due to the presence of the fat or acid. Suggested carrier materials include sugars such as powdered or fine sucrose. The resulting slurry is then aerated and shaped to form a foamed confectionery composition.

[0011] The applicant has discovered a completely different energy efficient means of introducing sugar into a food product, in particular a confectionery product such as fudge. SUMMARY

[0012] According to one embodiment, there is provided a sugar composition for use in the manufacture of a foodstuff, the composition comprising a suspension of fine sugar having an average particle size of less than 30 microns in glucose syrup. In some embodiments, the sugar composition consists of a suspension of fine sugar having an average particle size of less than 30 microns in glucose syrup. The fine sugar can suitably be refined glucose having an average particle size of, for example, about 5 microns to about 25 microns or about 10 microns to about 15 microns. The glucose syrup can suitably have a DE value in the range 35 to 95, the ratio of glucose syrup to fine sugar in the sugar composition being 3: 1 to 1:3.

[0013] There is also provided a method of preparing a sugar composition, comprising mixing fine sugar with glucose syrup at a temperature at which a suspension is to be formed.

[0014] Such a method can be used to prepare a processed foodstuff consisting of or comprising the sugar composition, and such use is also provided. In some embodiments, the processed foodstuff prepared is a confectionery product.

[0015] The sugar composition can be used to prepare a semi-frozen beverage, and therefore there is also provided a method of producing a semi-frozen beverage, comprising mixing the sugar composition according to an embodiment with a preparation comprising protein to provide a mixture, and aerating the mixture. The protein preparation can further comprise egg powder, milk protein or a mixture thereof. In some embodiments, the mixture comprises the protein preparation in an amount of about 2% w / w to 20% w / w.

[0016] Suitable aeration techniques include dispersing air into the mixture under pressure, or utilising a pressure agitator to aerate the mixture. Once aerated, the mixture can desirably be heated, and in such embodiments the heating can be carried out under pressure.

[0017] The semi-frozen beverage produced by this method is also considered to be a further aspect, and in further embodiments can suitably be used in a confectionery product by the addition of further ingredients.

[0018] There is also provided an apparatus for producing a semi-frozen beverage according to one or more embodiments, comprising a container, mixing means for mixing materials in the container, means for delivering fine sugar powder to the container, means for delivering glucose syrup to the container, and control means to control the relative amounts of fine sugar powder and glucose syrup delivered to the container.

[0019] The apparatus can also include a further delivery device arranged to provide a further agent, composition or ingredient to the fine sugar suspension in glucose syrup once formed in the mixer. In these or other embodiments, the apparatus can also include a heating device arranged to adjust the mixture to produce a viscosity suitable for aeration. An aeration device can also be provided as required and in such embodiments is arranged to receive material from the mixing vessel. The apparatus can also include a heater, for example a direct heater, arranged to heat the aerated material.

[0020] In another aspect, there is provided an apparatus and it includes: a vessel; a mixer including a series of rotating blades arranged in the vessel such that material added to an end region of the vessel is transported along the end region of the vessel whilst being mixed; a first pipe or tube operably arranged relative to a storage device for fine sugar such as a hopper and vessel; a second pipe or tube operably arranged relative to a storage device for glucose syrup such as a tank and vessel; a control system operably arranged to a regulating valve which is further operably arranged relative to the first and second pipes or tubes. BRIEF DESCRIPTION OF DRAWINGS

[0021] The application will now be particularly described by way of example with reference to the accompanying drawings in which:

[0022] Figure 1 is a schematic flow chart showing a process according to one embodiment; and

[0023] Figure 2 is a photograph showing a confectionery product according to certain embodiments and / or prepared according to certain embodiments. DETAILED DESCRIPTION

[0024] According to the present application, there is provided a composition for use in the manufacture of a food product, the composition comprising a suspension of fine sugar in glucose syrup having an average particle size of less than 30 microns.

[0025] The sugar particles represent a component of the formulation, for example a bulk component, and are not used as a carrier material. Thus, they do have fat or acid associated with them. The composition itself is suitably free of any fat or acid, in particular free of all other components. Thus, in one particular embodiment, the composition consists of a suspension of fine sugar in glucose syrup having an average particle size of less than 30 microns.

[0026] This represents a simple and easy to prepare raw material. There is no need to dissolve the sugar and cook the sugar to form a solution as described in, for example, WO 2008 / 117066 and then form a syrup, thus reducing the heating requirements at this stage. Furthermore, the presence of sugar particles in the material can provide advantages in downstream processing as they can act as nucleating agents to facilitate crystallisation downstream in the process.

[0027] The applicants have surprisingly found that a suspension of fine sugar can be used as a replacement for a sugar solution or syrup during the manufacturing process without causing an undue "gritty" or "sandy" effect in the final product. However, by using this product, the relatively large amount of water required to produce a sugar solution does not need to be included and which can thereafter have to be removed during processing. This can result in significant energy savings during processing. Furthermore, the use of the sugar suspension of the present application can otherwise simplify the production process as it is easier to handle the sugar suspension at moderate temperatures than it is to handle a sugar solution at high temperatures when the sugar solution needs to be exposed to in order to produce an acceptable product.

[0028] The expression "for manufacturing" as used herein generally means that the composition is suitable for production on a manufacturing scale. Thus, for example, the composition can be produced in large quantities, for example in excess of 10 kg / hour, for example from 60 kg / hour to 2000 kg / hour.

[0029] Suitably, the fine sugar is refined or milled sucrose. In particular, the fine sugar has an average particle size of less than 25 microns, for example less than 20 microns, in particular less than 15 microns. Thus, for example, the fine sugar has an average particle size in the range of from 5 microns to 30 microns, for example in the range of from 10 microns to 30 microns. Although the average particle size is in the given range, the maximum particle size is suitably no more than 35 microns, in particular no more than 30 microns.

[0030] Such sugars are commercially available where they are sold as "icing sugar". Alternatively, they can be produced by milling or grinding granulated sugar.

[0031] Glucose syrups are well known in the art and are obtained by the hydrolysis of starch, typically vegetable starch. They can have a variable composition but are generally classified according to their dextrose equivalent (DE) value. Generally, the higher the dextrose equivalent, the lower the viscosity of the syrup, although temperature also plays a key role in the viscosity. In order to form a suspension, the viscosity of the glucose syrup is suitably in the range of from 6 Pascal seconds (Pa s / 60°C) to 1.5 Pa s / 60°C. This can be achieved by a range of glucose syrups by adjusting the temperature accordingly. However, in order to ensure that a suspension, in particular a homogeneous suspension, is formed within a reasonable temperature range, the DE value of the glucose syrup used in the composition of the present application is suitably in the range of from 35 to 95, for example from 45 to 80, for example from 55 to 70, for example about 62.

[0032] The ratio of glucose syrup to fine sugar in the composition of the present application will vary depending on the product to which the composition is to be added. However, the ratio will typically be in the range of 3:1 to 1 :3 on a dry weight basis, for example in the range of 2:1 to 1 :2, such as from 1 :1 to 1 :1.5. The composition can be formed by mixing the fine sugar with the glucose syrup at a suitable temperature to form the composition. Typically, the temperature will be in the range of 35°C to 65°C to ensure that a substantially homogeneous or uniform suspension is formed, although this will depend on the viscosity of the particular glucose syrup and the particle size of the fine sugar used. This method forms a further aspect of the present application.

[0033] In one particular embodiment, the suspension is formed in a two-step process, in which the fine sugar is mixed with the glucose syrup at an intermediate temperature, for example in the range of 35°C to 45°C, in a first step, and the pre-mix is then heated or warmed to facilitate blending, for example in the temperature range of 55°C to 65°C, in a second step. The two steps can be carried out sequentially or simultaneously, for example in separate heated mixers.

[0034] The composition can then be used for further processing to form a food product, in particular a confectionery product.

[0035] Accordingly, a further aspect of the present application provides the use of a composition comprising a suspension of fine sugar having an average particle size of less than 30 microns in glucose syrup as described above for the production of a processed food product, such as a confectionery product.

[0036] Particular confectionery products that can be prepared using the composition of the present application include a semi-frozen beverage. These can then be used to produce other products, such as nougat, icing, fondant, cake, Bavarian cream or mousse.

[0037] In yet a further aspect, the present application provides a method of producing a semi-frozen beverage, the method comprising mixing a composition as described above with a preparation comprising a protein under conditions in which a semi-frozen beverage is formed.

[0038] Suitably, the mixing process is carried out at a moderately elevated temperature to condition the mixture of sugar / syrup / protein formulation mixture to ensure that the viscosity of the suspension is sufficiently high to allow homogenous mixing to occur. However, the temperature is suitably below the temperature at which the protein coagulates so as to preserve the protein functionality by mixing. Thus, in particular, the mixing / conditioning is carried out at a temperature below 65°C, for example in the range of 55°C to 65°C.

[0039] Suitable protein preparations are mixtures comprising egg powder, milk protein or mixtures thereof. In particular, the protein preparation can comprise an egg slurry. The protein preparation is suitably added to the composition of the present application in an amount of 2% w / w to 20% w / w, for example 5% w / w to 15% w / w.

[0040] The protein preparation can further comprise other agents or ingredients as required, including for example sugars such as glucose, which can be in the form of a base syrup or an additive syrup, and if required, salts, hydrocolloids, gums and leavening agents. For example, a typical egg syrup would contain ingredients such as glucose syrup and water, and egg powder, in particular egg white powder. Additional additives can include whipping or setting agents, flavourings or salts.

[0041] Water is added at this stage in order to provide the required moisture level in the final product. The amount of water added will vary depending in particular on the nature of the final product, but for confectionery products will typically be in the range 5% w / w to 20% w / w, for example about 10% w / w to 15% w / w. In particular embodiments, the water is mixed with the protein preparation as described above. It can be introduced in the homogenisation and hydration step prior to mixing the protein preparation with the sugar suspension.

[0042] At this stage, the resulting mixture can be further processed as required. In particular, it is aerated using conventional methods, in particular after tempering to ensure that the temperature of the mixture is such that the required aeration viscosity is produced.

[0043] In particular embodiments, the aeration is carried out using a pressure beater in a pressurised system. Such equipment typically comprises a stator and a rotor, which can be provided with pins, forming a "pin beater". In this arrangement, the mixture is mixed in a vessel which feeds pressurised air. The pressure of the air applied during the semi-frozen beverage supplementation will depend on factors such as the consistency of the medium to be aerated (including the sugar and the protein), and the parameters of the pressurised system, for example the degree of back pressure delivered into the pressure equipment through a downstream pressure valve, but will typically be in the range 3 bar to 5 bar (43.51 pounds per square inch (psi) to 72.52 psi). Suitable mixing speeds will be in the range 300 revolutions per minute (rpm) to 1200 rpm. The temperature at which the aeration is carried out is selected so as to ensure that the viscosity of the mixture is suitable for it to be whipped and for gas bubbles to be entrained and dispersed therein, and to be retained therein. It can be in the range 55°C to 110°C, but at higher levels the protein can coagulate. If not required, the temperature can be kept below 65°C.

[0044] The degree of aeration produced in the mixture depends on the amount of air injected into the pressurised system.

[0045] The mixture is suitably heated, preferably in the subsequent steps, to coagulate at least some of the protein present to stabilise the final semi-frozen beverage product.

[0046] The temperature used at this point will depend on factors such as the exact nature of the protein mix and the consistency required of the semi-frozen beverage. However, generally the temperature used at this stage will be in the range 65°C to 100°C. In particular, the temperature used will be in the range 85°C to 95°C.

[0047] The temperature is suitably achieved by heating the mixture under agitation using conventional heating methods and equipment. In particular, heat is applied using an effective direct heating apparatus which can be applied to the mixture in a continuous process on the production line. The heat required to achieve this will depend on factors such as, in the case of a continuous process, the mass flow rate, the residence time in the heating unit and the density and electrical conductivity of the semi-frozen beverage, as well as the energy efficiency of the apparatus. In terms of the electrical conductivity of the semi-frozen beverage, this will be influenced by the composition (e.g. fat and water content, fluid viscosity, whether it contains any solid pieces and the specific heat of the components).

[0048] The heat applied should be sufficient to coagulate the protein present to stabilise the product, but does not need to be heated to drive off water from the product. Thus, the process is efficient.

[0049] During this heating step, some of the finer sugar particles will dissolve in the matrix, increasing the saturation level. In addition, some of the larger sugar particles can partially dissolve, further increasing the saturation level. However, at least some of the sugar particles will remain as discrete particles and nucleate crystallisation during the subsequent tempering process.

[0050] Once this heating is complete, the product leaves the pressurised system where it expands due to the entrained air, which reduces the density, resulting in a semi-frozen beverage with the characteristic white colour and viscoelasticity. The expansion results in partial cooling, which is suitably controlled at 80°C to 90°C to enable shaping of the resulting semi-frozen beverage. The cooling results in a highly saturated sugar suspension in the product.

[0051] If required, other components can be mixed with the semi-frozen beverage, or even with the mixture prior to aeration. Suitable other components can include a flavouring / tempering mix, such as for flavouring a commercially available nougat product. The flavouring / tempering mix will vary depending on the specific formulation being produced, but can contain, for example, fat, such as 33% w / w to 50% w / w, for example 30% w / w to 35% w / w, of vegetable fat, and a colouring or flavouring agent, such as milk powder or lactose in an amount of 20% w / w to 50% w / w, for example 20% w / w to 25% w / w. In some cases, the mix can further comprise additional components to produce a flavouring or taste effect, for example cocoa powder, typically in an amount of 14% w / w to 35% w / w, such as 25% w / w to 33% w / w.

[0052] The existing fine sugar can be used as a nucleus for crystallization, so there is no need to add other nucleating agents such as icing sugar.

[0053] This is advantageous because it eliminates the need for seed crystals, thus saving on raw material costs. Furthermore, it reduces asset costs because there's no need to supply a mixer, especially for incorporating seed crystals into semi-frozen beverages. This can be particularly useful in handling the texture of regular nougat.

[0054] As stated above, while the presence of fine sugar particles in a product may be expected to affect its particle size or roughness and perceived density during tasting, the applicant has found that this is generally not the case. The particle size in the suspension should be small enough to ensure that the product does not have undesirable particle size or roughness. In some cases, particularly where the product itself has an uneven texture, such as products containing solid particles like nuts or biscuit pieces, the size of the fine sugar used in the suspension may be at the upper limit of the acceptable range, while smaller fine sugar particles may be preferred when the product has a smooth texture.

[0055] Figure 1 An exemplary embodiment of a method for preparing sugar compositions and / or semi-frozen beverages is shown. Figure 1 As shown, method 100 includes mixing fine sugar (optionally by shaping saccharin to the desired particle size (102)) with glucose syrup (104), adding a protein preparation to the sugar / glucose syrup mixture (106), mixing the sugar / syrup mixture and the protein preparation (108), optionally heating / adjusting the mixture (110), aerating the mixture (112), and heating the aerated mixture under pressure (114). The semi-frozen beverage expands as it cools upon exiting the pressurized heater and can be used unflavored or optionally flavored during mixing (116) (118).

[0056] The semi-frozen beverages and nougat obtained in this way, and the confectionery products containing them, form another aspect of the present invention.

[0057] The above method is appropriately carried out in an "in-line" production process using equipment designed to implement the method.

[0058] The apparatus used to perform the method can also be novel, and novel apparatus forms another aspect of the invention. In particular, the apparatus includes a container, a mixing device for mixing materials in the container, a device for delivering fine sugar powder to the container, a device for delivering glucose syrup to the container, and a control device for controlling the relative amounts of fine sugar powder and glucose syrup delivered to the container.

[0059] The container is suitably an elongate container. The mixing means is suitably a series of rotating blades disposed in the container such that material added to the end region of the container is transported along the end region of the container whilst being mixed. The means for delivering fine sugar powder is suitably comprised of a pipe or tube connected to a storage means for the fine sugar such as a hopper. Similarly, the means for delivering glucose syrup is suitably comprised of a pipe or tube connected to a storage means for the glucose syrup such as a tank. The control means are those known in the art and will be arranged to ensure that the required proportion of fine sugar to glucose syrup is delivered to the container as described above.

[0060] In a particular embodiment, heating means are provided for the elongate container, suitably downstream of the means for delivering fine sugar powder and the means for delivering glucose syrup, which are arranged to heat the contents of the container to a suitable temperature to allow the formation of a suspension of sugar powder in glucose syrup as described above. Control means can be provided to maintain such a temperature.

[0061] In a particular embodiment, the apparatus includes a further delivery means arranged to provide a further preparation, composition or ingredient to the suspension of fine sugar in glucose syrup once formed in the mixer. In particular, the apparatus includes means to deliver a protein preparation such as egg pulp as described above to the suspension of fine sugar in glucose syrup once formed.

[0062] Heating means arranged to adjust the resulting mixture by generating a temperature in the range of, for example, 45°C to 65°C allows the viscosity of the medium to be controlled so that it is suitable for aeration without causing coagulation of the protein.

[0063] In a particular embodiment, the apparatus further includes aeration means, for example a pressurised pin whisk, arranged to receive material from the mixing vessel. The pin whisk is arranged to aerate the product so as to allow the formation of a semi-frozen beverage as described above.

[0064] The apparatus can further include an additional heater arranged to further heat the aerated material so as to coagulate the protein and stabilise the resulting semi-frozen beverage.

[0065] A range of confectionery products can then be formed using known methods, including nougat.

[0066] In summary, the present application provides a convenient and energy efficient method for producing foodstuffs, in particular semi-frozen beverages and nougat for use in the confectionery industry. By using a sugar suspension in place of a concentrated sugar syrup, significant energy savings can be made as the high temperatures (120°C to 140°C) required to form a highly saturated sugar solution can be avoided. This also means that the risks associated with the formation of high temperature sugar solutions such as glasses which can block or clog processing lines are avoided.

[0067] In addition, the required equipment can be simpler than conventional nougat processing equipment, thus representing a reduction in capital cost. In particular, there is no need to provide a semi-frozen beverage chiller, which would otherwise be required to ensure that the semi-frozen beverage is cooled below the temperature at which the seeds are destroyed.

[0068] Furthermore, avoiding such high temperature procedures can allow further optimization of the process. For example, steps such as aeration, which need to be performed before the protein coagulates, can be performed after the semi-frozen beverage is formed instead of before. This is because the heat transfer from the high temperature syrup, which can cause the protein to coagulate prematurely, is avoided.

[0069] Since only the mixture of pressurized egg, saturated sugar suspension and air needs to be subjected to the high temperature required to coagulate the protein, an efficient heating device such as a direct electrical resistance heating (Ω) unit can be used. Such a heater allows for rapid reaching of high temperatures and has great controllability, allowing for rapid start and stop of the process as needed. It does not generate hot surfaces, thus the risk of accidental combustion of the product is less. Furthermore, it provides high energy conversion efficiency (about 95%) compared to microwave heaters, and requires relatively low capital cost. Example 1 Production of a nougat-type product

[0070] According to Figure 1 The process shown was used to produce a nougat-type product in a laboratory.

[0071] More specifically, the sugar composition was prepared using the following components: Fine sugar cane 664 g Glucose syrup 900 g Salt 6 g

[0072] Two grades of fine sugar (sucrose) were used (standard grade with an average particle size in the range of 20 to 30 microns and an ultra-fine grade with an average particle size in the range of 10 to 15 microns) to prepare two alternative sugar compositions. The components of both sugar compositions were mixed in a mixer at a temperature maintained in the range of 40 to 45 °C until a homogeneous suspension was produced.

[0073] The protein preparation was prepared from the following ingredients:

[0074] The temperature of the protein preparation at this point was in the range of 15 to 20 °C.

[0075] The protein preparation is then combined with a sugar composition. After a period of conditioning to produce the desired viscosity in the mixture, during which time the mixture is heated to a temperature in excess of 55°C but less than 65°C so as not to denature the protein present, the mixture is then subjected to an aeration process.

[0076] More specifically, the mixture is introduced into a pressurised pin whisk and whipped at a temperature of 55°C using a rotary whisk at 710 rpm under an air pressure of 4.2 bar.

[0077] The resulting aerated mixture is heated at a temperature greater than 93°C but less than 100°C to denature the protein and thereby stabilise the final semi-frozen beverage.

[0078] As the product exits the pressurised pin whisk, the air added expands, resulting in a reduction in pressure, which reduces the density of the product and forms an open aerated semi-frozen beverage.

[0079] A flavouring mixture or slurry is prepared from the following ingredients: Cocoa powder 34g Milk powder 34g Fat 108g

[0080] The slurry (176g) is combined with the semi-frozen beverage (1790) to produce a nougat type product.

[0081] The product obtained according to this example is similar to conventional nougat in terms of appearance and texture, i.e. the nougat is not overly "granular" or "sandy". Example 2 Sensory test

[0082] The nougat produced in Example 1 and / or similar to that obtained in Example 1 is formulated into two different confectionery product bars by the addition of further ingredients including a caramel layer, a biscuit layer, nuts and a chocolate layer.

[0083] More specifically, two alternatives of a first confectionery product bar (Product A) are produced. The first alternative uses the nougat produced according to Example 1 and includes a sugar powder having a particle size of 10 to 15 microns, a caramel and chocolate coating, and the second alternative includes the nougat produced according to Example 1 and includes a sugar powder having a particle size of 20 to 30 microns, a caramel and chocolate coating.

[0084] Similarly, two alternatives of a second confectionery product bar (Product B) were produced. The first alternative used the nougat produced according to Example 1 and included sugar powder having a particle size of 10 to 15 microns, caramel, nuts and a chocolate coating, and the second alternative included the nougat prepared according to Example 1 and included sugar powder having a particle size of 20 to 30 microns, caramel, nuts and a chocolate coating.

[0085] Figure 2 shows the two exemplary confectionery product bars A and B thus produced. As shown, neither of the two nougats included in Product A or Product B had an overly "granular" or "sandy" appearance. Thus, both Product A and Product B were very similar to a conventional confectionery product bar (not shown).

[0086] The bars were aged for 6 weeks, 12 weeks or 18 weeks, after which a series of taste tests were conducted to determine whether the different sugar powders used in the nougats used in Product A and Product B particularly affected the product roughness. Panels of 12 or 15 people were invited to taste similar confectionery product bars made using a conventional factory-produced nougat and confectionery product bars made according to the present example using the nougat of the present application produced according to Example 1.

[0087] The results are summarized in the table below:

[0088] It can be seen that none of the panel members felt sugar crystals in either Product A or Product B containing ultra-fine sugar powder (icing sugar) aged for 6 weeks, 12 weeks or even 18 weeks. Furthermore, no panel members noticed the presence of sugar crystals in the Product B alternative including sugar powder having a particle size of 20 to 30 microns.

[0089] Although the presence of nuts in Product B can have masked any sugar crystals present and prevented them from being detected by the panel members, it can still be reasonably concluded that confectionery products including the nougat of the present application do not have the characteristic "granular" or "sandy" texture, but rather have a texture similar to that of confectionery products provided by conventional nougat produced by conventional methods.

Claims

1. A semi-frozen beverage composition for making a food product, wherein the semi-frozen beverage composition comprises an aerated composition of a suspension comprising sugar in a glucose syrup, wherein the sugar is milled sucrose and has an average particle size of less than 30 microns, wherein the glucose syrup has a viscosity of 6 Pascal-seconds / 60°C to 1.5 Pascal-seconds / 60°C, and the ratio of glucose syrup to sugar in the composition is in the range of 3: 1 to 1:3, wherein the protein is present in the composition in an amount of 2-20% w / w; and wherein the suspension is formed by a processing step comprising adding and mixing the sugar and glucose syrup at a temperature in the range of 35°C to no more than 65°C.

2. The semi-frozen beverage composition of claim 1, wherein the suspension consists of sugar having an average particle size of less than 25 microns and glucose syrup.

3. The semi-frozen beverage composition of claim 1, wherein the sugar is refined sucrose.

4. The semi-frozen beverage composition of claim 1, wherein the sugar has an average particle size of 5 microns to 25 microns.

5. The semi-frozen beverage composition of claim 1, wherein the sugar has an average particle size of 10 microns to 15 microns.

6. The semi-frozen beverage composition of claim 5, wherein the semi-frozen beverage composition does not exhibit a grainy or rough texture due to the presence of the sugar in the semi-frozen beverage composition.

7. The semi-frozen beverage composition of claim 1, wherein the glucose syrup has a DE value in the range of 35 to 95.

8. The semi-frozen beverage composition of claim 1, wherein the suspension is not a concentrated sugar syrup.

9. The semi-frozen beverage composition of claim 1, wherein the ratio of glucose syrup to sugar in the composition is in the range of 2: 1 to 1:

2.

10. The semi-frozen beverage composition of claim 1, wherein the ratio of glucose syrup to sugar in the composition is in the range of 1: 1 to 1: 1.

5.

11. The semi-frozen beverage composition of claim 1, wherein the protein comprises egg powder, dairy protein, or a mixture thereof.

12. The semi-frozen beverage composition of claim 1, wherein the protein is present in the composition in an amount of 1-15% w / w.

13. A semi-frozen beverage composition for making a food product, wherein the semi-frozen beverage composition comprises an aerated composition of a suspension of sugar in glucose syrup and a set protein, wherein the sugar is milled sucrose and has an average particle size of 10 to 15 microns, wherein the glucose syrup has a viscosity of 6 to 1.5 Pascal seconds / 60°C, and the ratio of glucose syrup to sugar in the composition is in the range of 3:1 to 1:3, wherein the protein is present in the composition in an amount of 2-20% w / w, wherein the semi-frozen beverage composition does not exhibit a grainy or rough texture due to the presence of the sugar in the semi-frozen beverage composition, and wherein the suspension is formed by a process step comprising adding and mixing the sugar with the glucose syrup at a temperature in the range of 35°C to no more than 65°C.

14. The semi-frozen beverage composition of claim 13, wherein the protein comprises egg powder, dairy protein, or a mixture thereof.

15. A semi-frozen beverage composition for making a food product, wherein the semi-frozen beverage composition comprises an aerated composition of a suspension and a set protein, the suspension comprising sugar in glucose syrup, wherein the sugar is milled sucrose having an average particle size of less than 30 microns, wherein the suspension is formed in a process comprising: a) adding and mixing the sugar with the glucose syrup to form a pre-mix at a temperature in the range of 35°C to 45°C; and b) heating the pre-mix at a temperature in the range of 55°C to no more than 65°C, thereby blending the sugar in the glucose syrup to form the suspension; wherein the glucose syrup has a viscosity of 6 to 1.5 Pascal seconds / 60°C, and the ratio of glucose syrup to sugar in the composition is in the range of 3:1 to 1:3; and wherein the protein is present in the composition in an amount of 2-20% w / w.

16. The semi-frozen beverage composition of claim 15, wherein the sugar is refined sucrose.

17. The semi-frozen beverage composition of claim 15, wherein the sugar has an average particle size of 5 to 25 microns.

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