Reduced fat extrudable confections and method for manufacture

Abstract

Reduced fat (fat contents range from about 5% to about 20%) confectionery morsels and bars and a method for their preparation are provided. The confection is manufactured by mixing a syrup component comprising a major amount by weight of a crystallizable saccharide and minor amounts by weight of water and emulsifier; with a flavoring component comprising a major amount by weight of flavoring and a minor amount by weight of fat; and a seeding component comprising a major amount by weight of starch and fat and minor amounts by weight of finely milled saccharide and emulsifier. The confection has the proper consistency for shaping with extrusion methods due to crystal formation, starch hydration, and moisture content.

What is claimed is: 
     
       1. A method of preparing a reduced fat extrudable confection comprising the steps of: a) preparing a syrup component comprising a crystallizable saccharide and water, said syrup component supersaturated with respect to the crystallizable saccharide;   b) preparing a seeding component comprising oil-milled saccharide crystals finer than about 20 microns, instant starch having a cold-water solubility of greater than about 50% by weight, and an amount of fat wherein the amount of fat in the finished confection is about 5% to about 20% by weight; and   c) mixing the seeding component throughout the syrup component to form a dough-like texture and initiate crystallization of the crystallizable saccharide; and   d) forming a confection.   
     
     
       2. The method of claim 1 in which the instant starch is a non-birefringent, granular starch. 
     
     
       3. The method of claim 1 in which the instant starch is a non-granular drum dried starch. 
     
     
       4. The method of claim 1 in which the starch is a spray cooked instant starch. 
     
     
       5. The method of claim 1 in which the confection is flavored with cocoa, defatted cocoa, or chocolate liquor. 
     
     
       6. The method of claim 1 in which the crystallizable syrup comprises a major amount by weight of sucrose, dextrose, fructose, sorbitol, mannitol, or xylitol. 
     
     
       7. The method of claim 1 in which the amount of instant starch is sufficient to comprise from about 1% to about by weight of the confection. 
     
     
       8. The method of claim 1 in which the amount of fat in the seeding component is sufficient to provide the confection with a fat content of about 10 to about 12% by weight of the confection. 
     
     
       9. The method of claim 1 in which the amount of water in the mixture is from about 6% to about 10% by weight of the mixture. 
     
     
       10. The method of claim 1 in which the oil-milled saccharide crystals in the seeding component are contained in chocolate compound. 
     
     
       11. The method of claim 1 in which the oil-milled saccharide crystals in the seeding component are contained in standard chocolate. 
     
     
       12. The method of claim 1 in which the oil-milled saccharide crystals in the seeding component is contained in white compound. 
     
     
       13. A method of preparing an edible reduced fat confection comprising: a) preparing a supersaturated syrup comprising greater than about 50% by weight of a crystallizable saccharide selected from the group consisting of sucrose, dextrose, fructose, sorbitol, mannitol and xylitol;   b) preparing a flavoring component from about 50% to about 70% by weight of cocoa powder with about 30% to about 50% by weight of fat, and about 1% to about 2% by weight of emulsifier;   c) preparing a seeding component comprising about 40% to about 50% by weight of chocolate compound, wherein said chocolate compound contains oil-milled saccharide crystals finer than about 20 microns, about 20% to about 25% by weight fat, about 1% to about 2% emulsifier, and about 30% to about 40% by weight of a an instant starch;   d) preparing a mixture of the syrup component and the flavoring component;   e) adding seeding component to the flavoring and syrup mixture in a proportion to form a dough-like material comprising about 5% to about 20% by weight of fat; and   f) extruding or shaping the material as solid confectionery morsels or bars.   
     
     
       14. Chocolate-flavored confection having a dough-like extrudable consistency, comprising greater than about 40% by weight of a crystallizable saccharide and including from about 1% to about 5% by weight of saccharide crystals having a particle size less than about 20 microns, from about 1% to about 10% by weight of hydrated instant starch, from about 5% to about 20% fat, and a minor amount of cocoa powder or chocolate liquor. 
     
     
       15. Confection of claim 14 in which said crystallizable saccharide comprises sucrose, dextrose, fructose, sorbitol, mannitol, or xylitol or a mixture thereof. 
     
     
       16. Confection of claim 14 in which said flavoring is added as de-fatted cocoa or as chocolate liquor. 
     
     
       17. The method of preparing a flavored confection comprising: (a) preparing an aqueous syrup mixture comprising a major amount by weight of a crystallizable saccharide, heating said aqueous syrup to make it supersaturated with respect to said crystallizable saccharide, cooling said aqueous syrup to less than about 200° F.;   (b) preparing a low-moisture seeding component comprising oil-milled saccharide crystals finer than 20 microns, a fat component, and an instant starch having a cold-water solubility of greater than 50 weight percent, and an amount of water insufficient to hydrate the instant starch or dissolve the crystalline saccharide.   (c) preparing a flavoring component comprising flavoring ingredients;   (d) adding said flavoring component to said syrup mixture and mixing to form a flavored syrup mixture;   (e) adding said seed mixture to said flavored syrup mixture and mixing in proportions and under conditions to disperse said seed mixture to form a confectionery mixture having about 5% to about 20% by weight fat; and   (f) dividing said confectionery mixture into separate portions in an environment that allows said crystallizable saccharide to crystallize.   
     
     
       18. A flavored confectionery piece comprising at least 40% by weight of a crystallizable saccharide, at least a portion of said crystallizable saccharide comprising oil-milled saccharide crystals finer than about 20 microns; from about 5% to 20% by weight of a fat ingredient; a minor amount of weight of flavoring ingredients; a minor amount by weight of an instant starch having a cold-water solubility of greater than 50 weight percent; and a minor amount of water, the amount of water in said confectionery piece being insufficient to dissolve a major portion of said minor amount of instant starch; and said confectionery pieces being capable of being extruded or shaped. 
     
     
       19. The method of claim 1 in which a flavoring component is added to the syrup. 
     
     
       20. A flavored confection, comprising greater than about 40% by weight of crystallizable saccharide, and including from about 1% to about 5% by weight of oil milled saccharide crystals finer than about 20 microns, from about 1% to about 10% by weight of hydrated instant starch, from about 5% to about 20% fat and a minor amount of a flavoring ingredient.