Appearance modified aerated confection

Abstract

Disclosed are aerated confections in the form of pieces having a body color and a body exterior surface importantly characterized by at least a portion of which has been modified to provide an appearance disparate to the body. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; and about 1 to 8% moisture. The aerated food products have a density of about 0.1 to 1.0 g/cc. The products are additionally characterized by having an external surface, and wherein at least a portion the external surface has distinguishing feature differing from the body in color, texture or structure. Preparation methods are disclosed comprising providing a mass of aerated confection pieces having at least one colored portion and having an external surface at least a portion of which is sticky; applying particles of a coating at least a fraction of which have a second color to adhere the particles to the sticky portion of the surface; and, forming the coated aerated confection pieces into finished non-sticky coated pieces. The confectionery food products find particular suitability for use as ingredients for children's RTE cereals.

What is claimed is:  
     
         1 . A process for preparing topically coated dried aerated confection pieces, comprising the steps of: 
 A. Topically applying a substance to adhere to aerated confection pieces having at least one portion having a first color and having a moisture content of about 1% to 30% to provide sticky aerated confection pieces having an substance adhered thereto;    B. Processing the sticky aerated confection pieces having an substance adhered thereto to form non-sticky aerated confection pieces with substances adhered having a moisture content of about 1% to 8%.    
     
     
         2 . The method of  claim 1  wherein in step A the aerated confection pieces include an external sticky surface.  
     
     
         3 . The method of  claim 1  wherein the substance is sticky.  
     
     
         4 . The method of  claim 2  wherein step A includes the substep of: applying moisture to the surface of dried non-sticky aerated confection pieces having a moisture content of about 1% 1o 10% to form aerated confection pieces including an external sticky surface.  
     
     
         5 . The method of  claim 4  wherein at least a portion of the added moisture is provided by water.  
     
     
         6 . The method of  claim 1  wherein at least a portion of the substance are in the form of particles having a particle size of about 1 to 2,000 microns.  
     
     
         7 . The method of  claim 6  wherein at least a portion of the particles of the coating are water soluble.  
     
     
         8 . The method of  claim 1  wherein the substance comprises a mixture of water soluble and water insoluble particles.  
     
     
         9 . The method of  claim 8  wherein at least a portion of the water insoluble particles are of a different color than at least a portion of the water soluble particles.  
     
     
         10 . The process of  claim 2  wherein step A includes the sub-steps of: 
 providing aerated confection pieces having a moisture content of about 1 to 5%;  
 applying sufficient amounts of moisture to the surface of the pieces to develop a sticky surface.  
 applying particles to particles to the sticky surface to form sticky aerated confection pieces having a substance in particle form adhered thereto.  
 
     
     
         11 . The process of  claim 1  wherein step A includes the sub-steps of: 
 providing aerated confection pieces having a moisture content of about 1 to 5%;  
 heating the surface of the pieces to develop a sticky surface.  
 
     
     
         12 . The process of  claim 1  wherein the step B includes drying the coated aerated confection pieces to a moisture content of 1 to 5%.  
     
     
         13 . The method of  claim 11  wherein step B includes cooling the coated aerated confection pieces to less than 100° F.  
     
     
         14 . The process of  claim 6  wherein the particles have a particle size of about 15 to 2,000 microns.  
     
     
         15 . The method of  claim 9  wherein the water insoluble particles include food grade lake pigments.  
     
     
         16 . The method of  claim 8  wherein at least a portion of the particles include at least one nutritive carbohydrate sweetener.  
     
     
         17 . The method of  claim 16  wherein at least a portion of the particles includes a sanding sugar.  
     
     
         18 . The method of  claim 1  wherein the aerated confection pieces have at least two colored portions.  
     
     
         19 . The method of  claim 18  wherein the aerated confection pieces having at least two colored portions are in a weight ratio of portions of 1:1.1 to 1:20.  
     
     
         20 . The method of  claim 6  wherein the weight ratio of particles to pieces ranges from about 1:100 to about 50:100.  
     
     
         21 . The method of  claim 6  wherein at least a portion of the particles is supplied by a colored hydrophilic colloid.  
     
     
         22 . The method of  claim 21  wherein at least a portion of the colored hydrophilic colloid is gum Arabic.  
     
     
         23 . The method of  claim 17  wherein at least a portion of the nutritive carbohydrate sweetener is sucrose.  
     
     
         24 . The method of  claim 17  wherein the nutritive carbohydrate sweetener includes dextrose.  
     
     
         25 . The method of  claim 23  wherein the sucrose is of a color other than white.  
     
     
         26 . The method of  claim 15  wherein the water soluble particles include water soluble dyes.  
     
     
         27 . The method of  claim 21  wherein in step A the aerated confection pieces have a moisture content of about 1 to 5%.  
     
     
         28 . The method of  claim 21  wherein in step A the aerated confection pieces have a moisture content of about 12 to 30%.  
     
     
         29 . The method of  claim 28  wherein the particles include a hydrophilic colloid.  
     
     
         30 . The method of  claim 28  wherein the particles included gum Arabic.  
     
     
         31 . The method of  claim 30  wherein the particles of gum Arabic include a fraction of a first color and a fraction of a second color.  
     
     
         32 . The method of  claim 31  wherein the particles are in the form of flakes and have a particle size of between about 5 to 50 micron.  
     
     
         33 . The method of  claim 32  wherein the weight ratio of coating particles to pieces ranges from about 1:100 to about 3:100.  
     
     
         34 . The method of  claim 33  wherein step C includes drying the coated confection pieces to a moisture content of about 1 to 5%.  
     
     
         35 . The method of  claim 7  wherein the particles include colored starch.  
     
     
         36 . The method of  claim 6  wherein the particles comprise dextrose.  
     
     
         37 . The method of  claim 36   A. wherein in step A the pieces have a moisture content of about 15% to 30%;    B. wherein in step C the pieces are dried to a moisture content of about 1% to 5%; and, additionally comprising the step of:    C. heating the dried coated pieces to melt the dextrose and cooling to room temperature to form a shiny coating.    
     
     
         38 . The method of  claim 37  wherein step D employs infrared heat.  
     
     
         39 . The method of  claim 37  wherein the heating step is continued for about 5 to 15 seconds.  
     
     
         40 . The method of  claim 1  wherein step A includes applying a vegetable oil to the confection pieces.  
     
     
         41 . The method of  claim 40  wherein the vegetable oil is applied at about 1 to 3% of the coated pieces.  
     
     
         42 . The method of  claim 41  wherein at least a portion of the particles are water soluble dyes.  
     
     
         43 . The method of  claim 41  wherein the pieces have a moisture content of about 1 to 5%.  
     
     
         44 . The method of  claim 41  wherein the vegetable oil is soybean oil.  
     
     
         45 . The method of  claim 1  wherein the pieces comprise a calcium ingredient.  
     
     
         46 . The method of  claim 1  wherein the pieces have a fat content of less than about 0.5%.  
     
     
         47 . The method of  claim 1  wherein the pieces have a fat content of about 1 to 30%.  
     
     
         48 . The method of  claim 47  wherein the coated pieces have a fat content of about 1 to 15%.  
     
     
         49 . The method of  claim 1  wherein the particles are applied in the form of a graphic pattern.  
     
     
         50 . The product prepared by the process of  claim 1 .  
     
     
         51 . The product prepared by the process of  claim 2 .  
     
     
         52 . The product prepared by the process of  claim 7 .  
     
     
         53 . The product prepared by the process of  claim 9 .  
     
     
         54 . The product prepared by the process of  claim 10 .  
     
     
         55 . The product prepared by the process of  claim 11 .  
     
     
         56 . The product prepared by the process of  claim 17 .  
     
     
         57 . The product prepared by the process of  claim 19 .  
     
     
         58 . The product prepared by the process of  claim 30 .  
     
     
         59 . The product prepared by the process of  claim 49 .  
     
     
         60 . An aerated food product having a body exterior surface characterized by at least a portion of which has been modified to provide an appearance different from the body, comprising: 
 a body fabricated from an aerated confection composition comprising: 
 about 50 to 98% of a saccharide component;  
 about 1 to 5% moisture;  
 about 0.5 to 30% of a structuring agent;  
   said body having a shape, having at least one color, and having an external surface, and wherein at least a portion the external surface has a distinguishing feature differing from the body in color, texture or structure, and wherein said food product has a density of about 0.1 to 11.0 g/cc.    
     
     
         61 . The aerated food product of  claim 60  wherein the distinguishing feature comprises a shiny skin.  
     
     
         62 . The aerated food product of  claim 60  wherein the body is in the form of a wafer.  
     
     
         63 . The aerated food product of  claim 2  wherein the body in the form of a wafer has a thickness of about 4 to 10 mm.  
     
     
         64 . The aerated food product of  claim 60  wherein the distinguishing feature includes at least a portion of the surface having a particulate coating wherein the coating is of a different color from at least a portion of the body.  
     
     
         65 . The aerated food product of  claim 64  wherein the particulate coating includes a water soluble carbohydrate.  
     
     
         66 . The aerated food product of  claim 60  wherein the particulate includes a water insoluble carbohydrate.  
     
     
         67 . The aerated food product of  claim 64  wherein the weight ratio of particulate coating to body ranges from about 0.1:100 to about 30:100.  
     
     
         68 . The aerated food product of  claim 67  wherein the particulate coating has a particle size of about 1 to 2,000 microns.  
     
     
         69 . The aerated food product of  claim 68  wherein the particulate coating comprises a first portion of a first color and at least a second portion of a second color.  
     
     
         70 . The aerated food product of  claim 69  wherein the first and second particulate coatings are fabricated from a soluble carbohydrate.  
     
     
         71 . The aerated food product of  claim 70  wherein at least particulate coating portion is fabricated from colored sucrose particles.  
     
     
         72 . The aerated food product of  claim 60  wherein the body has at least two colored portions.  
     
     
         73 . The aerated food product of  claim 60  wherein the composition additionally comprises about 1 to 30% of a nutritionally fortifying ingredient.  
     
     
         74 . The aerated food product of  claim 73  wherein at least a portion of the nutritionally fortifying ingredient is an insoluble calcium material having a particles size of less than 250 microns.  
     
     
         75 . The aerated food product of  claim 74  wherein the composition comprises sufficient amounts of an insoluble calcium material to provide a total calcium content of about 100 to 2500 mg/oz.  
     
     
         76 . The aerated food product of  claim 60  wherein the composition has a fat content of less than about 0.5%.  
     
     
         77 . The aerated food product of  claim 60  additionally comprising about 1 to 30% of a fat.  
     
     
         78 . The aerated food product of  claim 60  wherein the foam structuring agent includes gelatin.  
     
     
         79 . The aerated food product of  claim 60  wherein the composition saccharide component comprises about 1 to 15% cornstarch.  
     
     
         80 . The aerated food product of  claim 60  in the form of pieces having a piece count of about 3 to 6 pieces per gram.  
     
     
         81 . The aerated food product of  claim 60  in the form of pieces each weighing about less than 2.5 g.  
     
     
         82 . The aerated food product of  claim 81  having a piece count of about 4 to 8 per gram.  
     
     
         83 . The aerated food product of  claim 60  wherein the pieces have at least two phases characterized by different colors, flavors or composition.  
     
     
         84 . The aerated food product of  claim 66  wherein the water insoluble carbohydrate includes colored agar.  
     
     
         85 . The aerated food product of  claim 84  wherein the colored agar is in the form of flakes having a particle size of about 5 to 200 microns.  
     
     
         86 . The aerated food product of  claim 85  wherein the ratio of particulate coating to body ranges from about 1:100 to about 5:100.  
     
     
         87 . The aerated food product of  claim 86  wherein the body has a moisture content of about 1 to 6%.  
     
     
         88 . The aerated food product of  claim 86  wherein the colored agar comprises a plurality of colors.  
     
     
         89 . The aerated food product of  claim 65  wherein the water soluble carbohydrate includes a sanding sugar.  
     
     
         90 . The aerated food product of  claim 89  wherein the ratio of particulate coating to body ranges from about 15:100 to 30:100.  
     
     
         91 . The aerated food product of  claim 90  wherein the sanding sugar comprises a plurality of colors.  
     
     
         92 . The aerated food product of  claim 91  wherein the body has a moisture content of about 1 to 6%.  
     
     
         93 . The aerated food product of  claim 93  in the form of pieces weighing about 0.1 to 0.25 g.  
     
     
         94 . The aerated food product of  claim 93  having a density of about 0.1 to 0.4 g/cc.  
     
     
         95 . The aerated food product of  claim 64  wherein the particulate coating includes a flavorant.  
     
     
         96 . The aerated food product wherein the particulate coating includes a water soluble sugar.  
     
     
         97 . The aerated food product of  claim 96  wherein the water soluble sugar is sucrose.  
     
     
         98 . The aerated food product of  claim 97  wherein the sucrose is powdered sugar.  
     
     
         99 . The aerated food product of  claim 97  wherein the weight ratio of flavorant to sucrose ranges from about 1:1 to 1:3.  
     
     
         100 . The food product of  claim 99  wherein the flavorant is cinnamon.  
     
     
         101 . The food product of  claim 64  wherein the particulate coating includes about 1 to 3% of an edible oil.  
     
     
         102 . The food product of  claim 101  wherein the edible oil is uncolored soybean oil.  
     
     
         103 . The aerated food product of  claim 67  wherein the particulate coating is provided by an edible ink.  
     
     
         104 . The aerated food product of  claim 10  wherein the particulate coating is in the form of a graphic picture.  
     
     
         105 . The aerated food product of  claim 104  wherein the graphic picture is monochrome.  
     
     
         106 . The aerated food product of  claim 104  wherein the graphic picture comprises a plurality of colors.  
     
     
         107 . The aerated food product of  claim 103  wherein the body has at least two opposed major surface faces and wherein the edible ink is on at least one of the opposed major surface faces.  
     
     
         108 . The aerated food product of  claim 107  wherein the aerated confection composition has a moisture content of about 10 to 20%.  
     
     
         109 . The aerated food product of  claim 108  wherein the aerated confection composition has a white color.  
     
     
         110 . The aerated food product of  claim 109  wherein the body is in the form of pieces each weighing about 1 to 5 g. and having a density of about 0.1 to 0.4 g/cc.  
     
     
         111 . The aerated food product of  claim 103  wherein the body has a shiny skin and wherein the edible ink overlays at least a portion of the shiny skin.  
     
     
         112 . The aerated food product of  claim 64  wherein the particulate coating includes a water soluble dye.  
     
     
         113 . The aerated food product of  claim 64  wherein the particulate coating includes an insoluble lake colorant.  
     
     
         114 . The aerated product of  claim 113  wherein the particulate coating includes a water soluble dye.  
     
     
         115 . The product of  claim 114  wherein the weight ratio of water soluble dye to insoluble lake colorant ranges from about 5-15:100.  
     
     
         116 . The food product of  claim 114  wherein the water soluble dye and the insoluble colorant are of different colors.  
     
     
         117 . The method of  claim 5  wherein step A includes the substep of tumbling the aerated confection pieces with added moisture to provide the aerated confection pieces with the external sticky surface.  
     
     
         118 . The method of  claim 117  wherein at least a portion of the added moisture is provided by a binder solution containing water and a binding agent.  
     
     
         119 . The method of  claim 10  comprising: 
 providing a mass of aerated confection pieces having at least one colored portion and having an external surface at least a portion of which is sticky;  
 applying particles of a coating at least a fraction of which have a second color to adhere the particles to the sticky portion of the surface; and,  
 processing the coated aerated confection pieces into finished non-sticky coated pieces.  
 
     
     
         120 . The method of  claim 2  wherein the substance is an edible ink.  
     
     
         121 . The method of  claim 3  wherein the substance comprises particles.  
     
     
         122 . The method of  claim 121  wherein the particles range in size from about 1 to 2000 micron.  
     
     
         123 . The method of  claim 1  wherein the aerated pieces are made sticky with heat.  
     
     
         124 . The method of  claim 1  wherein the aerated pieces are made sticky with moisture.  
     
     
         125 . The method of  claim 122  wherein the particles are made sticky with heat.  
     
     
         126 . The method of  claim 122  wherein the particles are made sticky with moisture.