PROCESS FOR PREPARING AN AERATED CONFECTION

摘要

Disclosed are improved continuous methods for a continuous method for preparing an aerated confection, especially marshmallows. The present method s comprising the steps of: A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry: 1) a first source of a nutritive carbohydrate sweetener, 2) a second source of a nutritive carbohydrate sweetener in the form of a sugar syrup, 3 ) sufficient amounts of water to form a sugar syrup slurry having a moisture content of about 20 to 30 %; cooking the sugar syrup slurry with agitation a nd indirect heat to dissolve the solids, concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clea r syrup having a moisture content of about 8 to 18 % and a discharge temperatu re of about 220 to 320 ~F (104.5 to 160 ~C), wherein the residence time of the syrup within the vessel ranges from about 1 to 5 minutes; B. cooling the cle ar concentrated syrup without crystallization to form a cooled clear sugar syru p having a temperature of about 50 to 185 ~F; C. admixing the clear cooled sug ar syrup with about 1 to 30 % of a foam structuring agent to form a liquid confection blend; D. seeding the liquid confection blend with a dry sugar crystals in an amount ranging from 1 to 30 % having a particle size of less than 150 .mu.m to form a seeded liquid confection blend; E. aerating the seeded liquid confection blend to form an aerated confection plastic foam having a density of about 0.1 to 0.4g/cc; and F. extruding the aerated foam at a temperature of about 105 to 150 ~F to form a plastic aerated confection extrudate rope; G. cooling the extrudate rope to solidify the confection to form a set aerated confection extrudate rope; H. forming the set aerated confection extrudate rope into pieces; and, I. drying the pieces to a moistu re content of about 1 to 5 % to form dried aerated confection pieces.