Quickly dissolving aerated confection and method of preparation
AssigneeGeneral Mills, Inc.
InventorsPhilip K. Zietlow, Diran Ajao, Michael A. Helser
Life of this patent
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Abstract
Aerated confections that dissolve quickly in water or in a dairy beverage are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 6% moisture; and about 1% to 5% of a whipping agent. The aerated food products have a density of about 0.1 to 1.0 g/cc. The compositions can be formed into pieces ranging from about 0.1 to 5 g each. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for children's RTE cereals.
Claims59
An aerated food product comprising:
- pieces having a first quickly dissolving portion that dissolves in water or a dairy beverage through a cold temperature above freezing in about 10 to 120 seconds, said first quickly dissolving portion having:
- at least one color,
- a density of about 0.1 to 1 g/cc, and,
- a moisture content of about 1% to 25%,
- said pieces each weighing from about 0.1 to 5 g.
An aerated food product comprising:
- pieces having a first quickly dissolving portion that dissolves in water or a dairy beverage in about 10 to 120 seconds, said first quickly dissolving portion having:
- at least one color, a density of about 0.1 to 1 g/cc;
- a moisture content of about 1% to 25%;
- about 65% to 98% of a saccharide component;
- about 0.5 to 30% of a structuring agent;
- about 1% to 5% of a protein whipping agent;
- and
- said pieces each weighing from about 0.1 to 5 g.
An aerated food product comprising:
- pieces having a first quickly dissolving portion that dissolves in whole milk having a temperature of 2 to 10° C. in about 20 to 90 seconds, said first quickly dissolving portion having:
- at least one color,
- a density of about 0.1 to 1 g/cc, and,
- a moisture content of about 1% to 25%,
- said pieces each weighing from about 0.1 to 5 g.
A method for preparing a composite aerated confectionery food product, comprising the steps of:
- A. providing a first stream of first aerated confection composition having one portion fabricated from a quickly dissolving aerated confection composition having:
- a moisture content of about 8% to about 25%;
- a density of about 0.1 to about 1.0 g/cc;
- a temperature of about 70 to 180° F.;
- and,
- B. providing a second stream of a second aerated confection composition fabricated from a slowly dissolving aerated confection composition having:
- a moisture content of about 8% to about 25%;
- a density of about 0.1 to about 1.0 g/cc;
- a temperature of about 70 to 180° F.;
- and
- C. co-extruding the first stream and second stream under pressure in an extruder without substantial intermingling of the extrusion stream to form a combined stream;
- D. severing the combined stream into pieces;
- and
- E. drying the aerated confection pieces to a moisture content of about 1% to 6% to form dried aerated confections having a first quickly dissolving portion and a second slowly dissolving portion.
Dependencies are inferred from the claim text.