Methods and systems for production of low water activity fillings

Patent metadata

Field	Value
Publication number	US-10258060-B2
Application number	US-201515116160-A
Country	US
Kind code	B2
Filing date	Feb 6, 2015
Priority date	Feb 7, 2014
Publication date	Apr 16, 2019
Grant date	Apr 16, 2019

Abstract

A method and system for making a low-water activity filling, such as crème type fillings, is provided. The fillings advantageously can be used with rotary sandwiching machines without the need for a cooling tunnel downstream of the scraped-surface heat exchanger in the production line. The fillings produced herein comprise a fat component and sugar source, and the fat in the filling has the desired crystalinity. The process and system described herein unexpectedly achieve both a desired nucleation and crystallization rate and crystal structure, as well as the resulting increased filling firmness, in the fillings produced therewith.

First claim

What is claimed is:

1. A method of making a filling, the method comprising:
heating a fat component to a temperature of 10° F. to 25° F. above a melting point of the fat component;
combining the fat component with a sugar source and continuously mixing the fat component and the sugar source while maintaining the temperature of 10° F. to 25° F. above the melting point of the fat component to form a slurry;
introducing the slurry at the temperature of 10° F. to 25° F. above the melting point of the fat component into a scraped-surface heat exchanger;
cooling the slurry in the scraped surface heat exchanger at a cooling rate of about 7° F./minute to about 72° F./minute; and
dispensing the slurry from the heat exchanger at a temperature effective to provide the filling.

2. The method of claim 1 , wherein the fat component is selected from canola oil, palm oil, high oleic canola oil, soybean oil, safflower oil, sunflower oil, palm kernel oil, shea butter, mango kernel oil, illipe oil, sal oil, cocoa butter, equivalents of cocoa butter, or combinations thereof.

3. The method of claim 1 , wherein the sugar source has a D 90 of from about 40 μm to about 180 μm.

4. The method of claim 1 , wherein the sugar source has a D 90 of from about 40 μm to about 80 μm.

5. The method of claim 1 , wherein the cooling of the slurry in the scraped-surface heat exchanger further includes moving the slurry through the scraped-surface heat exchanger at a through-put rate of between 500 kg/hr to about 1000 kg/hr.

6. The method of claim 1 , wherein the cooling of the slurry in the scraped-surface heat exchanger further includes moving the slurry through the scraped-surface heat exchanger at a through-put rate of between 500 kg/hr to about 750 kg/hr.

7. The method of claim 1 , wherein the cooling of the slurry in the scraped-surface heat exchanger further includes rotating a rotor of the scraped-surface heat exchanger at a speed of about 80 rotations per minute to about 120 rotations per minute.

8. The method of claim 1 , wherein the slurry passes through an annular space of the scraped-surface heat exchanger located between an outside diameter of a rotor of the scraped-surface heat exchanger and an interior diameter of a cooling transfer tube of the scraped surface heat exchanger, wherein the cooling the slurry in the scraped-surface heat exchanger includes rotating the rotor of the scraped-surface heat exchanger, and wherein a ratio of the interior diameter of the cooling transfer tube of the scraped-surface heat exchanger to the annular space of the scraped-surface heat exchanger is about 6 to 1.

9. The method of claim 1 , wherein the cooling of the slurry in the scraped-surface heat exchanger includes moving the slurry through the scraped-surface heat exchanger such that the residence time of the slurry in the heat exchanger is from about 1 to about 14 minutes.

10. The method of claim 1 , wherein the cooling of the slurry in the scraped-surface heat exchanger includes moving the slurry through the scraped-surface heat exchanger such that the residence time of the slurry in the heat exchanger is from about 2 to about 6 minutes.

11. The method of claim 1 , wherein the dispensing of the slurry from the heat exchanger at a temperature effective to provide the filling further includes dispensing the slurry from the heat exchanger at a temperature of about 60° F. to about 90° F.

12. The method of claim 1 , wherein the dispensing of the slurry from the heat exchanger at a temperature effective to provide the filling further includes dispensing the slurry from the heat exchanger at a temperature of about 63° F. to about 67° F.

13. The method of claim 1 , wherein the dispensing of the slurry from the heat exchanger at a temperature effective to provide the filling further includes dispensing the slurry from the heat exchanger at a temperature about 35° to about 50° F. below the melting point of the fat component.

14. The method of claim 1 , wherein the slurry includes about 20 to about 50 percent fat component.

15. The method of claim 1 , wherein the slurry includes about 50 to about 80 percent sugar.

16. The method of claim 1 , wherein the slurry includes about 25 to about 45 percent fat component.

17. The method of claim 1 , wherein the slurry includes about 55 to about 75 percent sugar.

Assignees

• Intercontinental Great Brands Llc

Inventors

• Degady Marc

Classifications

• A23G3/40

  characterised by the fats used (containing dairy products A23G3/46) · CPC title

• A21D13/38

  characterised by the filling composition · CPC title

• A21D13/32

  filled or to be filled after baking, e.g. sandwiches · CPC title

• A23G3/346 Primary

  Finished or semi-finished products in the form of powders, paste or liquids (A23G3/343 takes precedence) · CPC title