Process for preparing reduced calorie flavored confectionery...

Details Process for preparing reduced calorie flavored confectionery... Process for preparing reduced calorie flavored confectionery...

A - Human Necessities

23

G

A23G 3/00 (2006.01) A23G 1/00 (2006.01) A23G 1/18 (2006.01) A23G 3/02 (2006.01) A23L 1/307 (2006.01)

Patent

CA 2144069

An improved process is disclosed for preparing flavored confectionery compositions containing certain reduced calorie cocoa butter substitute fats. The improvement involves rapidly cooling such a composition from a non-crystalline state to a temperature of less than about 70~F (21.1~C) using a swept-wall, scraped-wall, or screw-type heat exchanger. The cooled composition is then conditioned for at least about 5 minutes by warming it to a temperature of about 70 to 85~F (21.1 to 29.4~C) in an agitated vessel before further processing into finished confectionery pieces. Under these dynamic tempering conditions, bloom-stable products can be produced much faster than with static tempering.

Procédé amélioré de préparation de compositions de confiseries aromatisées contenant certaines matières grasses de remplacement du beurre de cacao à teneur réduite en calories. L'amélioration se caractérise par le fait qu'on refroidit rapidement une composition de ce type en la faisant passer d'un état non cristallin à une température inférieure à environ 70 F (21,1 C) en utilisant pour cela un échangeur de chaleur du type à paroi à balayage, à raclage ou à vis. On conditionne ensuite la composition refroidie pendant environ au moins cinq minutes en la chauffant à une température de 70 à 85 F environ (21,1 à 29,4 C) dans un bac à agitation avant de poursuivre le traitement pour produire des confiseries finies. Ces conditions de trempe dynamique permettent de produire beaucoup plus rapidement qu'avec des conditions de trempe statique des produits stables qui ne se décolorent pas.

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