Heat stable chocolate confectionery product and method of making same

Patent metadata

Field	Value
Publication number	US-2016278399-A1
Application number	US-201514911767-A
Country	US
Kind code	A1
Filing date	Sep 15, 2015
Priority date	Sep 15, 2014
Publication date	Sep 29, 2016
Grant date	—

Abstract

Provided are a process for forming a heat stable confectionery product and a heat stable confectionery product. The process for forming a heat stable confectionery product comprises carrying out a first process sequence comprising formulating a blend of a sweetener, a confectionery fat along with milk solids, cocoa solids or both, and conching the blend; providing a pre-sized sugar hydrate additive; and adding the sugar hydrate additive to the blend at the end of the first sequence to form a flowable confectionery paste, followed by cooling the confectionery paste to a solid. The heat stable confectionery product includes sugar hydrate, is visibly devoid of blooming, and is formed according to the process described above.

First claim

1 . A method for creating a heat stable confectionery product comprising:
carrying out a first process sequence comprising
formulating a blend of a sweetener and a confectionery fat, the blend further including milk solids, cocoa solids or both, and
conching the blend;
providing a sugar hydrate additive; adding the sugar hydrate additive at the completion of the first process sequence to form a flowable paste; and cooling the paste to a solid.

2 . The method of claim 1 , wherein the sugar hydrate additive consists of a sugar hydrate.

3 . The method of claim 1 , wherein the sugar hydrate additive comprises a sugar hydrate.

4 . The method of claim 3 , wherein the sugar hydrate is processed to a particle size less than 60 microns.

5 . The method of claim 4 , wherein processing the sugar hydrate to a particle size less than 60 microns is selected from the group consisting of roll refining and jet milling.

6 . The method of claim 3 , wherein the sugar hydrate comprises dextrose monohydrate.

7 . The method of claim 6 , wherein the dextrose monohydrate is processed to a particle size less than 60 microns under process temperatures of about 35° C. or less.

8 . The method of claim 7 , wherein the dextrose monohydrate has a dehydration temperature of less than 40° C.

9 . The method of claim 3 , wherein providing the sugar hydrate additive further comprises blending the sugar hydrate with an additional confectionery fat and at least one emulsifier.

10 . The method of claim 9 , wherein the additional confectionery fat is present from about 22% to about 35% by weight of the sugar hydrate.

11 . The method of claim 9 , wherein the at least one emulsifier is selected from the group consisting of lecithin, polyglycerol polyricinoleate (PGPR), ammonium phosphatide (YN), and combinations thereof.

12 . The method of claim 3 , wherein providing the sugar hydrate additive further comprises blending the sugar hydrate with a flow-aid.

13 . The method of claim 12 , wherein the flow-aid is present at up to about 10% by weight of the sugar hydrate.

14 . The method of claim 1 , wherein the first process sequence further comprises tempering the blend after the step of conching.

15 . The method of claim 1 , wherein the first process sequence further comprises standardizing the blend after the step of conching.

16 . The method of claim 1 , wherein the sweetener of the first process sequence comprises sucrose and an amorphous sweetener, the amorphous sweetener present as at least four percent by weight of the flowable paste.

17 . The method of claim 1 , wherein the flowable paste includes from about 2% to about 20% by weight dextrose monohydrate, the dextrose monohydrate being pre-sized and having a water equivalent of about 0.18% to about 1.80%.

18 . The method of claim 1 , wherein the step of cooling the paste to a solid forms the heat stable confectionery product without any post production thermal treatment.

19 . The method of claim 1 , wherein the first process sequence further comprises refining the blend intermediate the steps of formulating and conching.

20 . The method of claim 1 , wherein the step of formulating in the first sequence comprises formulating the blend using at least one pre-ground ingredient.

21 . The method of claim 1 , wherein the first process sequence comprises ball milling the blend intermediate the steps of formulating and conching.

22 . The method of claim 1 , wherein the blend comprises the sweetener, the confectionery fat and the milk solids, wherein the milk solids include whole milk powder, non-fat dry milk powder, or a combination thereof.

23 . The method of claim 22 , wherein the blend further comprises cocoa solids.

24 . The method of claim 1 , wherein the blend comprises the sweetener, the confectionery fat and cocoa solids.

25 . The method of claim 1 further comprising forming the paste prior to the step of cooling.

26 . A heat stable confectionery product formed according to the method of claim 1 , the heat stable confectionery product including a sugar hydrate and being visibly devoid of blooming.

27 . A method for creating a heat stable confectionery product comprising:
carrying out a first process sequence comprising
formulating a blend of a sweetener and a confectionery fat, the blend further including milk solids, cocoa solids or both, and
conching the blend; thereafter
adding a sugar hydrate additive including dextrose monohydrate at the completion of the first process sequence to form a flowable paste; and cooling the paste to a solid, the cooling of the paste forming the heat stable confectionery product without any post production thermal treatment; wherein the step of providing the sugar hydrate additive includes pre-sizing the sugar hydrate to a smaller particle size, the smaller particle size reducing a dehydration temperature of the sugar hydrate; and wherein the step of providing the sugar hydrate additive optionally includes blending the dextrose monohydrate with at least one of a flow-aid and an additional confectionery fat.

Assignees

• Hershey Co

Inventors

• Wang Xiaoying
• Perez Gonzalez Maria Jose
• Brown Burton Douglas
• Benjamin Susan Marie
• Hoffman Carey
• Worthing David
• Teets Dennis

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23G1/46

  containing dairy products · CPC title

• A23G1/40 Primary

  characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G1/46) · CPC title