Soft candies for ice cream and method of making
View Patent ↗A process is provided for preparing soft, gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream. The process entails preparing a first premix of sucrose, glycerin, corn syrup and water and blending it with a hydrated gelatin/pectin solution. The resulting combined solution is then cooked at elevated temperature and pressure to form a candy melt. The resulting candy melt is reduced in moisture content and mixed with color, flavor and acid prior to forming the candy melt into discrete, soft candy pieces, e.g., by depositing in starch moulds. The candies are mixed with ice cream to form a soft candy and ice cream confection.
1. A process for preparing gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream, comprising:
preparing a first premix by heating a mixture ingredients comprising sucrose, glycerin and corn syrup and water sufficiently to dissolve the ingredients in the water;
preparing a hydrated gelatin/pectin solution by heating a blend of gelatin and pectin in water sufficiently to dissolve the pectin and gelatin in the water;
blending the first premix and the hydrated gelatin/pectin solution to form a combined mixture;
cooking the combined mixture at elevated temperature and pressure to form a candy melt;
feeding the candy melt to a hold tank resulting in water vapor being flashed off;
feeding the resulting candy melt of reduced moisture content to a mix tank and adding color, flavor and acid; and
forming the candy melt into discrete, soft candy pieces.
2. A process according to claim 1 wherein the candy melt is formed by depositing into starch moulds.
3. A process according to claim 1 wherein the final candy solids is about 75%.
4. A process according to claim 1 wherein the combination of gelatin and pectin are employed at a level of from about 4.5 to about 6% by weight of the final product and the gelatin and pectin are present at a weight ratio supplying at least 50% gelatin and at least 10% pectin of the combination.
5. A process according to claim 1 wherein the glycerin is employed at a level of from about 1 to about 5% by weight of the final product.
6. A process according to claim 1 wherein the weight ratio of sucrose to corn syrup solids is within the range of from about 1:2 to about 2:1 of the final product.
7. A process according to claim 1 wherein the sugars in the form of sucrose and corn syrup are present in amounts effective to achieve a total sugar concentration of from about 73 to about 80% in the final product.
8. A process for preparing gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream, comprising:
preparing a first premix by heating a mixture ingredients comprising sucrose, glycerin and corn syrup and water sufficiently to dissolve the ingredients in the water;
preparing a hydrated gelatin/pectin solution by heating a blend of gelatin and pectin in water sufficiently to dissolve the pectin and gelatin in the water, the combination of gelatin and pectin being employed at a level of from about 4.5 to about 6% by weight of the final product and the gelatin and pectin are present at a weight ratio supplying at least 50% gelatin and at least 10% pectin of the combination;
blending the first premix and the hydrated gelatin/pectin solution to form a combined mixture;
cooking the combined mixture at elevated temperature and pressure to form a candy melt;
feeding the candy melt to a hold tank resulting in water vapor being flashed off;
feeding the resulting candy melt of reduced moisture content to a mix tank and adding color, flavor and acid; and
forming the candy melt into discrete, soft candy pieces by depositing into starch moulds and holding to achieve a final moisture of about 25% by weight.
9. A process according to claim 8 wherein the sugars in the form of sucrose and corn syrup are present in amounts effective to achieve a total sugar concentration of from about 73 to about 80% in the final product and the weight ratio of sucrose to corn syrup is within the range of from about 2:3 to about 3:2 of the final product.
10. An ice cream and gummy candy confection comprising a candy prepared according to the process of claim 1 , these components being present at a weight ratio of about 1-20 parts candy to 100 parts ice cream.